The Washington times., 1905-07-25

with these Two products 'iIl'1 ~ 'i'~'A-
add others in this fashion;
Cream of Onion Soup.
RoiIad Rice Green Peas.
Tomato and Cucumber salad Salad;
Raspberry lee.
Coffee.
A Small Leg of Lamb.
In purchasing the meal select a small
leg with loin attached. When Delivered,
trim off any extra fat and keep in cool
place until needed in the kitchen. Lamp
should always be thoroughly cooked, as
it is less readily digested than the ma
ture mutton. therefore allow a full
fifteen minutes for each pound, and ten
minutes extra for heating through. have
the oven very hot that the outside may
scar quickly Rub the meat over with
a little -four, dredge with salt ana pep,
per. stand on a rack IN inc dFlpHIiIs
pan and place III CEl5 JVen Lest tue -
scOrch q few SpOOnfulS Of boiling "&tct
NAV be poured into the pan, as me ~
znelts It is used Tor basIng. bof thi9
hot operation a long-handl1d spoon Is
needed a few spoonfuls of the SlZz1nS
fat are Iadled over the meat itno lte
oven closed. This should he repeated eE-
erv fifteen minutes during the ioaStilSss.
From the fat and glaze remaining III tllG
pan when the meat IS done brow
gravy may be prepared TO be USED lns
the roast into rechaufIe.
The Preliminary Cooking.
This part of the cooking is done within
the hour or two immediately preceding
The dinner. as he meat should go l:CTn
the oven direct 10 the table, buS Garner
in the dav much Of the meal can be made
in readiness. OF ices aud Ice creams, ii
is usual to allow a quart cor i've REQ
Dle. but Of the raw ingredients little
less than that amount is needed, since
mixtures swell slightly during the lrcez-
iney process with these proportions IN
mind. it will be easy 10 compute the
quantity needed for a family. One 1uH
quart of raspberries, if very large and
i1Iicy- will yield nearly a plEI al juice;
after picAug over the fruit is rinscd'
mashed and heated just enough to make
the seeds separate from the pulp. Turn
into q doubled cheesecloth bag and press
10 exact every drop of Juice. For Ibis
pint OF Juice dissolve two scant cuni us
of graduated sugar in one quart D toll
ing water and boil for i've minutes, tLeh
cool. Add TO this the RASPBERRY .u;ce
and two tables pQGnTulS OF lemon Ju4Ce
and freeze the result being TWO quarts
of delicious ice. Many OF the freezerS on
The market turn with crauN but iheI@
are some which are automatic, ard on-S
need TO have the contents 81 the 1"eeLil'S
can stirred through once Ut " Ice u
proper intervals to insure th 1o
freezing from center 10 circumference.
They are 4 distinct advance 3Yer the
elder type Of freezer, am, as we kiiQN
from experience, are thoroughly salts
factory and call for less muscular eI'o'
than the old kind.
Tomato and Cucumber Salad.
To prepare the palate for the cooling
ice. a salad is to be served and this
will combine cucumbers and tomatoes.
Select the latter for eVenness of size,
smootnness and soIidity. one for each
person. and take half as many cucum-
bers. Several hours before dinner cut
a slice from the stem of each tomato
and with d teaspoon scoop out the
seeds, then invert on plate that ali
the water may drain off. Keep these
shells on the ice until needed. Pare the
cucumbers. removing a half inch or
more from The stem end; cut into
lengthwise quarters. then into dice.
Drain and drop into ice water and make
them crisp. The dressing should be the
simple French One-f0ur tabIespoonfuIs
of olive OIL a half teaspOonful of salt,
quarter teaspoonful of pepper, and one
tablespoonful OF vinegar or lemon juice.
MIX the nTst three ingredients, then
drop the acid in slowly. stirring rapidly
that it may be blended with the oil. Mix
this with the drained and dried cucum-
Der and fill the tomato shells Arrange
a small plate Should there be some
cooked dressing or mayOlnaiSe in the
Ice box = teaspoonfCI may be dropped
on each, but this rich dressing Is better
omitted a this season with the dinner.
Mint Sauce.
The mint sauce IS the third cold dish
which can be prepared in advance. Pick
the leaves from the mint stalks. wash
and rinse thoroughly, then chop fine
Cover half cupful with a cupfuI and a
quarter of vinegar which is not too
strong add two tablespoonfuls of DOW
dered sugar and stand in a cold place
stirring occasionally until the sugar is
dissolved This Is served without strain
ing in q sauce boat,
The Proper Way to Cook Rice.
The fat lamb and mutton is Taxa
tive in it's nature, and for that reason
the starchy vegetable served with it
should have the opposite tendency. This
is why rice forms an ideal combination
with this meat and is usually served
with il. while the acid OF the tomato
gives the necessary tone 10 the stom-
ach. We of the North are so nluC-Ii s3d-
dicted to the potato that we serve il on
every occasion, and so for this dinner
a dish Of potatoes may be added If there
are those In the family who insist on
having them. but they are not r.,iliy
needed, Rice. To be properly cooked.
should be dry with every grain stand,
ing Up BY itself. To attain this result Is
extremely easy Have ready q large ket-
tie Of rapidly boiling water-four or i've
quarts at the least Drop in a teaspoon
ful Of salt, then add one cupful OF raw
rice which has been thoroughly washed
in several waters Keep the water ar a |
mad gallop that the grains may be
separate by the motion. In from twelve
to twenty minutes il viii be done-test
by rubbing a few grains between thumb |
and fingers. When no hard core can be- !
detected turn into sieve To drain off |
all water; cover the top with a towel |
and stand over a small saucepan of boil |