Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-24

I them very gently for thirty to forty min
utes in just enough rich brown stock, with
the usual herbs, to cover them. Lift out
the breads and the herbs and keen the
former hot. Meanwhile skim off all the fat,
add a gill or so of rich brown sauce of any
kind, boil up sharply together. lay in the
breads sliced with some broiled or fried
mushrooms halved or whole and let all heat
together. Add a dust of red pepper a
sqt eeze of lemon juice and serve.
Kidneys en- Easserole.-Slice small onion.
carrot, turnip and a blade OF celery. Fry
these with a bunch of herbs and n half
dozen kidneys for three of four minutes.
Add half pint of stock, a small glassful
OF sherry, good squeeze of lemon juice.
two OF three spoonfuls of catchup and some
button onions and mushrooms, with plen-
tiful seasoning of pepper and salt. Cover
the casserole closely and cook either at the
side of the fire or in the oven for two hours
Rabbit en- Casserole.-Cut a rabbit into
neat pieces, busting them lightly with -four
Slice three ounces of bacon half an inch
thick and cut into dice. Put two ounces of
butter in the casserole and when ii IS melt
ed lay in the bacon and toss II in the but
ter for two or three minutes. Then take 1t
out, lay In the rabbit and toss the bacon
over the fire, turning constantly with a fork
until all is nicely Drowned. Now dredge In
a dessertspoonful OF -four. stir we'll add a
half pint of water or stock, return the
bacon to the pan and add wineglass OF
sherry, large quartered onion, herbs and
salt and pepper to taste. Bring all to boil
covering the casserole as tightly as pos
sible to prevent the steam escaping and let
II simmer gently, but steadily, for full
hour and half. Turn the meat over once
or twice during this cooking doing it as
quickly as possible and shake the casserole
occasionally. Five minutes before the rab-
bit is ready rut in the liver. cut into five or
six pieces and serve as soon as possible
Skim the gravy before serving.
Speaking OF kitchen utensiIe there are
plates to be used in baking pies. cakes and
pastry. These plates are made of pure wood
pulp and spring water and nothing else.
They are porous and absorbent. They
soak up the surplus grease from the bottom
crust OF the pie, and the upper crust usual
ly bakes better because the grease evapor-
ates. Care must be taken not to grease
the plates. Work the crust into the plate
turn IN the filling and cover with the top
crust. The plates come In three sixes-six,
seven and nine tnches-and only cost
cent apiece. OF course they can only be
used once. but after that they are excellent
kindTing foT the kitchen range.
The kitchen at this time of the year
has hopeless fashion of depicting itself
and must be refurnished for the winter
campaign. The best culinary ware is I'M
doubtedly the heavy coated enameled steel
ware. which is recognized the world over
as the standard of quality in cooking uten-
sis. For durability, attractiveness of style
and coioring 1t has no equal The articles
are pure white inside and gray or turquoise
blue outside But they are not cheap things
to purchase.
If you intend to cover your kitchen floor,
by all means get inlaid oilcloth. The color
and figures go through In this fabric and
hold their own so long as there is piece of
1t left. 1t is easily kept clean and when
soiied Is wiped OF with soft cloth, wrung
OH. In clean snds and wiped dry with an
other cloth. The best thing for the walls
is zine paint-that is. II tiles are out of the
question. And now little hint for the
kitchen table-cover it with a piece of zinc
and. like the people in the fairy tales, you
viii be happy ever afterward
FLORENCE WHEREBY.