The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1905-01-09

, kitchen bouquet. add salt and pepper, a
Tablespoonful each of tomato and taush-
troom catsup. and the diced meat. Sim
nler for ten minutes. and eaTnish with
parsley and triangles of Tried bread.
The waffies viii need q quart of fiou1
mixed with Il half teaspoonfui of salt:
Into this is rubbed a large tablespoonful
Of hutter. Beat the yolks of three eggs
smoothly TO a batter with the prepared
-four When ready TO bake. stir in first
Three Scant IeiISpoonfuiS Of baking pow
der ara beat, then the stitfly whipped
egg whites. and beat again. Pour the
batter into pitcher and, having the
Irons kissing hot and well creased bessin
10 bake at once. The drained honey
which goes with them is usually an sale
from dealers in apiary supplies ard
products.
Clam Chowder
Either hard or soft clans are per
/ Missile in making chowde-. and fifty
VIII lac needed. Rinse and chop them.
strairing the hquor separately. Cut the
rind from hall a pound of fat salt pork
and chop it fine; also chop a good-sized
onicn-all these may be put through the
food chopper. Pare and cat intof dice
raw potatoes To measure a pint Put
pork and onion in a kettle; heat slowly
until the fat is well tried out, and the
onion beginning toy color Add CLAIMS
and potatoes. Measure the clam juice
and add 1t with enough boiling water
to cover the materials Simmer until
the potatoes are tender. In the mean
time take as much milk as you have OF
water and juice, beat * in double
boiler: thicken with -four tone table
spoonful for each cupfuD rubbed TO 4
paste with cold water; cook for ten
r.inutes. then keep hot When the po-
tatoes are done. add the thickened milk
season TO taste, and simmer for five
minutes STIR in about a pint of broken
crackers and dish at once.
Egg Outlets.
| Egg outlets will need six eggs boiled
slowly for half an hour. Shell them
and cut fine with a silver knife. Make
a very thick sauce with two table
spoonfuis each of butter and -four and
| half a pint of milk. Season highly with
! salt and pepper, add the eggs. table
| spoonful of chopped parsley and few
/ drops OF onion juice. and spread on a
/ creased platter When cold and firm
mold with the hands into small outlets
! or e..oquettes; dip eae. into slightly
/ beaten egg. roll in fine dry bread
crumbs. Just before supper immense
/ them in smoking hot deep fat, and cook
golden brown. The sauce is made with
/ haI the quantity OF th1ckenlng used IN
| the croquettes. and seasoned with salt
! pepper. a grating OF nutmeg, and few
drops each of onion and lemon juice or
vinegar
For the potato salad pare and dice six
large potatoes: boil n sailed water until
jus. tender, but uubToken- Cut four
ounces OF very fat bacon Into dice and
slowly fry IL out withoe.= browning.
Skim ont the bacon. add a tablespoonful
| of finely chopped onion and cook for a
moment longer. then add three table
lspoonfuls of vinegar and Il dash Of pep
per, and draw TO one side Mix the
drained potato and crisped bacon, pour
over the dressing and tur.l into A hot
dish. Sausage meat made iato tiny balls
and fried brown is often used as a gar
Inish for this salad.
Baked Cheese Pudding.
Break soda or any unsweetened va
riety of crackers in medium sized pieces.
Have ready some grs tee caeeee, q shall
low buttered baking dish and about a
tablespoonful Of butter cut In bits. Fill
the dish with alternate layers of the
crackers, cheese, salt and pepper. ard a
few bits of the butter. The amount tf
cheese. used is proportioned 10 The family
taste-much or little, as preferred. Pour
IN sold milk until IL can be seen through
the top layer, cover and bake in a nod .
crate oven for about forty minutes M
covering when half done