Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-21

| is favored with nut meats that are stirred
| in just before the last moment of freezing.
| Try this with coffee bisque cream, and
see how delicious the result.
The Most Common
| Mistake made in preparing leftover
meats is in cooking them again instead OF
| merely rewarming.
| In the majority of recipes the relocating
| is done in sauce and upon this depends
| the flavor and success of the dish. When
! this is the case the sauce should be first
| made and the meat cooked in it long
| enough to be thoroughly heated and sen
soned. Where cream sauces are used it IS
| better and safer to put them in a farlaa
boiler and then add the meat.
| The seasoning of recooked meats re-
| quires special skill, for the law of combi-
| nation is by no means tixed.-Neal and
| chicken are the easiest meats to recook,
| beef comes next, while lamb and mutton
| more often tax the resources. They need
| more palatable seasoning and a little
| acid, like chopped pickle or olive or
| tablespoon of ca pers adds to their flavor.
| Game is usually cut in delicate slices or
| minced and rewarmed in a brown sauce, to
| which currant or other acid jellieS spices
| or condiments have been added. Gro
quotes can be made of beef, veal, chicken
| or turkey; ragout and curries of all the
meats, including game; souiiies of veal,
|
| key is usually reheated in white sauce;
beef. mutton. lamb and game in brown.
| Where only a small portion of meat IS
| left the rice or potato border enables it
! to be served and adds to its appearance.
| Upon the appearance of leftoVers depends
| their success. and special attention should
| be paid to their serving and gaTnishing.
| A meat chopper saves appearances as
| we'll as food. for unsightly and unpal-
atable pieces of gristle, long ends and
| chopped pieces are then impossible When
| meat is served on toast with or without
| eggs it should be chopped extremely fine
| and the toast cut in even and attractive
shapes and sizes.
| Beef Spansh.-Two cups finely chop
ped cooked meat, two tablespoons but
| ter, one small onion. one cup toma-
| toes. two tablespoons -four, one cup stock;
| salt and pepper to taste. Melt and brown
| the butter add the onion, sliced, and cook
| until decately Drowned. Add the flour
and brown, stirring all the while; then
add the meat. Add the stock and toma-
! toes and cook until thoroughly heated
| Season and serve on a hot dish garnished
with tinbaleS of rice.
Salad Suggestions.
Tomatoes may be scooped out and filed
| with various ingredients, such as celery,
| caulifower chicken, lobster shrimps, crab
| fakes, hard boiled eggs anchovies, sar-
| dimes etc. The dressing need not always
| be mayonnaise By the addition of fine
| gon the sauce not only obtains a beautiful
| green tint but also a most agreeable flavor.
making it an admirable relish with cold
| viands. Through the addition of thick re-
| duced tomato sauce the mayonnaise dress
| ing will become sharper and of pink
| appearance. Both these sauces may also
| be served with cold fried or boiled fish.
| Various cooked remnants can be made
| into tasty salads when well dressed and
dished up on crisp lettuce leaves Equal
! quantities of cold boiled rice, smoked beef
! tongue chicken and celery, dressed with
mayonnaise and with just tinge of fine
| chopped green peppers please almost any
! taste. Other vegetables may be subsu-
| tuted for these mentioned, and decorations
! of hard boiled eggs, cold beets and CHER
kins may be added.
Crab flakes which can be obtained al
| ready picked and in fine condition from the
| principal fish dealers, have not quite re-
placed stuffed crab crab croquettes
Cooked in cream with a suspicion of fine
| old sherry, it makes most delicate lunch
| con, dinner or supper dish.
Sauces also be varied by the addition
| of mushrooms, tomatoes, red or green pep
pers.
Crab flakes are convenient in chatting dish
| recipes where they can replace Holsters or
| oysters. Green peppers stuffed with CRAB
! flakes are fine. Peppers stuffed with
! chicken hash are new. delightful and fash
| ionabIe. To remove readily the skins CT
! peppers they should be scalded a few sec
| onds in hot fat. Drain, sprinkle with salt
and rub off the skin with a. towel
Two Good Breads.
Whole Wheat Bread.-Select whole wheat
| flour free from outside bran Pour one
| pint of boiling water into one pint of sweet
! milk When lukewarm add one compressed
f! yeast cake (one-half ounce dissolved in
| two tablespoonfuls of warm water and one
teaspoonful of salt. Mix and stir in sufh-
| cent whole wheat flour to make a batter
| that will drop from a spoon. Beat well,
| cover and stand in a warm place GO de-
grees FahrenheiD for three hours until
| light Then stir in more flour. enough 10
| make a soft dough. Knead lightly until me