Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-10
Sunday Dinner.

Sunday Dinner.
Cream of carrot soup
N,.,,.s ,,....o.. currant jelly. ,....o,s sn,,n,.
Ginger ale punch.
Cream pie. Cheese
Cream Of Carrot Soup.-Chop carrots fine,
brown them slightly i'll butter, add water
or stock and finish cooking. When done
mash three-fourths of the carrots through
a sieve, and add them 20 some white stock
in the proportion of pint of the carrot
pulp to pint and half of the stock. Let
1t come to a boil, and thicken with two
yolks of eggs, beaten with tablespoonful
of flour and diluted with a half cup Of
cream. Add the rest of the chopped car
rots and serve
Brussels Sprouts.-Cut off the root of eh
sprout and remove the outer green leaves
and all the dead ones. Wash well and
plunge them into boiling sailed water to
cook rapidly. Drain and put them in a
saute pan with two tablespoonfuls of butter
to 4 quart of sprouts. Mingle 1t well
through them and serve.
Ginger Ale Punch.-Two bottles of import
ed ginger ale, two cups of water, a grated
orange, grating the peel lightly SO as not
to get down into the white part. juice of
two lemons. -fourths cup of sugar and
one-third cup of brandy Make strip
by boiling the water and sugar fifteen
minutes. Take off the fire, add the. grated
orange and lemon juice, strain and cool
Then add ale and brandy, and freeze to a
mush. 1t gives this Ice a prettier color
to dissolve a little of the currant jelly in
it while the mixture Is still hot.
Duck With Olives.-To use In the chatting
dish for Sunday night luncheon. slice the
breast of the cold duck or use part of the
breast and the meat from the bones. Put
half q cupful of the leftover gravy,
dozen olives cut into bits, two tablespoon
fuls of tomato sauce, tomato catsup, or the
same amount of strained tomato pulp, two
tablespoonful of currant jelly and one
tablespoonful of butter smoothed with a
small teaspoonful of corn starch, all in the
chatting dish. Add salt, pepper and dash
of cayenne, and stir until it thiclSens. Add
the duck and a small glass of claret, and
cook six minutes.
What
Has not percolated through the mind of the
ordinary cook is that the casserole involves
principles rather than recipes.
There's such a hape of things to be put
in, ma'am, and I don't think you will be
after likin' it as well after I get them all
gathered together as If cooked 1t On top
of the stove" said a certain Bridget, look
ing 'susplciously at a casserole, fowl and
a recipe for cooking 1t.
: There are endless directions printed for
casserole cookery, most of which are made
up of intricate seasoning and combinations
of vegetables. This is an accident of the
fact that casseroles are made in France,
the land of the cookery famous for intri-
cate blendings. Result, she who invests in
a casserole can only find French recipes
or adaptations and the ordinary American
ture of vegetables and herbs, required for
every meat dish, but is apt to have family
in which the mixture of fiavors is not ap-
preciated.
AS a time saver, with gas stoves casse-
role cookery, when understood. gets fuel
down almost as near to the minimum and
carries off the prize in saving trouble from
the much-talked-of hay stone. The princI-
pie Is the same as that of the little COM
mon stone crock resorted to by the house
keeper who Is in a hurry for many things,
usually cooked upon top of the stove. The
only new point brought out by the profess
sional casserole cookery Is that there is
scarcely anything which cannot be treated
this way to It's betterrnent, and to the saw
ing of time by the housekeeper.
Stone casseroles are not necessary If one
have a collection of heavy earthenware
bakers and little stone jars and crooks to
which she can fit anything in the way Of
saucers or plates as covers. The whole
nearly twice, and sometimes more than
twice, as much liquid usual, and TO turn
down the gas after starting the dishes to
cooking to the lowest degree of heat pos
sible In chicken, rabbit, veal or beef stew
or any other kind of meat that needs to be
thoroughly cooked there Is no need of ex-
traneous flavors. as those of the meat are
condensed to twice the strength which they
would have cooked on top of the stove.
Do rot attempt this form Of cooking e1,-
cept with gas Or other form of oven In
~, fvt-fr 1nxrr III ~
and when attempting it, prepare as many
dishes as your oven will hold, all of which
can be cooked with one burner of the oven
turned to the lowest degree of heat.
AS to the things which can be cooked:
Any fruit as apple sauce. apples to be
kept whole in sirup; prunes, rice, soup
made from cut up meat, vegetables of all
kinds which stewed. meats which
should cook slowly, including corn beef and
pot roast IL you have large enough cas-
serole The amount of cooking required in
casserole, as. for instance. If it is tough
vegetable the casserole must be extra
large, to allow for a larger amount of
water.
Economy of labor must be considered in
avoiding running to the oven to replenish
water, so the first thing to make this
scheme of cookery SUCCESS is to lay in
supply of both big and little casseroles, so
that each thing can be apportfoned with
enough water to cook 1t in the time re-
quired for 1t.
It would be on top of the stove. Rice will
need nearly four times the bulk OF water
instead Of three. but will be found beauti-
fully done Apple sauce will need more
than would be added on top of the stove,
but cooks it all out. SO as to make a strong,
rich flavor On the contrary, meat, such
as cut up pieces of beef for soup, will be
found to have the juice extracted quicker
than in the time ordinarily given 1t on top
of the stove.
Fish in the Chafng Dish.
CLAIMS on Toast.-Chop twenty CLAIMS
fine, stir piece of butter the size of an
egg and a half cup of clam juice or water
together In the blazer add the CLAIMS and
stew for eight minutes. Add dessertspoon
of lemon juice, dash of tabasco sauce,
salt and pepper Let it all come to a boil
and pour over hot slices of buttered toast
Thus oysters may be done in the same way,
but clam makes the most delicious of all
the>.toast Dishes"
Lobster.-Pick apart a cold boiled lob
ster, not too fine, and separate the fat
from the lean part of the meat. Boil three
eggs early so that they viii be perfectly
cold and remove the yolks. Mix the butter