The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1905-09-08
THE HOME ITS PROBLEMS AND ITS INTERESTS
SUNDAY NIGHT SHIPPERS
WHEN THE COOK Is Off
One Hot Dish and Drink With Several Side Dishes
Form an Attractive Menu.
By CoRNELIA C. BEDFORD.

with cold milk. Stir until smoothly
thickened. taste TO see If more season
ing Is needed. then serve. Bacon for the
sandwiches may be the aftermath of
breakfast IL II was cut wafer thin and
cooked until crisp. Use bread a day old,
sliced thin and buttered. Place the crisp
oroiled or panned bacon on and put the
slices together, then cut In two-inch
pieces.
For the short cake make a rich biscuit
crust (three tabiespoonfuls Of butter 10
the pint OF hour). bake in two layers.
Put together when cold with freshly
sliced and sugared peaches and serve
with an abundance of rich cream.
Onion and Cucumber Soup.
Peel the onions and cucumbers. cut
them in thin slices. add pint and half
of boiling water and a half poonful
OF salt and simmer slowly until soft
enough to be pressed through a. fine
sieve. Scald the remaining quart of
milk in a double boiler and thicken IT
with two tablespoonfuls of -four moisten-
ed with a little cold water. In this state
the two portions which make the soup
may be set aside II they have been pre-
pared considerably in advance of the
meal hour. The lettuce for the salad
may now be looked over, cleaned leaf by
leaf. rinsed and set aside In the refriger-
ator. the tomatoes quickly scalded
skinned and set on ice to chill
From the meat trim or superf,uous fat
and look over carefully that all woody
particles and hairs are removed as
these would impart strong taste to
the meat Note the weight and allow
eighteen minutes TO the pound and ten
minutes additional In which TO hear
through. In the kettle put a small peel
60 onion stuck with a Glove, one medium
sized carrot, a scant teaspoonfuI of salt
and two tablespoonfuls of washed rice
Add three quarts of boiling water and
when the water again boils rapidly put
IN the meat, adding more liquid IL
necessary to submerge Ii. Cover and
boil rapidly for five minutes. then draw
gradually to one side where the water
VIII Keep at a gentle but constant bub-
pie The addition Of vegetables and
seasoning will make the base of a
palatable thick broth for lunch or dinner
next day. When the meat Is almost done
take out a pint of the broth, thicken IL
snshtiy with little -four wet to a thin
paste, add seasoning to taste and the
fresh nasturtium seeds and simmer for
nFe minutes: IL the seeds are not liked
use capers or two tablespoonfuls of fine
~ chopped parsley.
Potatoes and Salad.
The potatoes which have been scraped
and well washed viii require about
half an hour boiling. Drain them and
return the kettle TO the back of the
nre Tor few moments. dropping over
them about tablespoonful of butter
cut IN bits. Bake the peppers in a hot
oven for thirty-ffve minutes. For the
OF vinegar. Pour this over the salad
dlsh, cut the tomatoes into dice drain
LOT hve minutes and scatter over the
lettuce Mix together four tablespoon
fuls of olive oil. half a teaspoonfuI of
salt and several Clashes of pepper. Drop
slowly INTO this, stirring hard, one table
spoonful OF vinegar When properly
blended II should be very slightly thick
ened and with no perceptible giobuies
N vinegar. Pour this over the salad
then sprinkle with a little chopped
parsley and the salad Is ready. 1t
should not be put together until about
nfteen minutes before dinner as the
dressing separates rapidly. The two por-
tons of the soup are to be reheated and
stirred together over hot water Add
seasoning to taste and one teaspoonful
Of butter and II Is ready to serve two
minutes later.
After-dinner coffee should be clear as