Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-31
Sunday Dinner


Tomatoes with mushrooms
Grape salad.
Neapolitan cornstarch pudding
| Coffee
Giblet Soup.LThe giblets of four chickens
or two turkeys are required to make a soup
| which is a good imitation of mock turtle.
Cut up medium sized onion, small car
rot and half a t,lrnip. Put a piece of but
| ter the size of a small egg into stewpan.
| When hot throw in the onion. When 1t be-
| gins to brown add the carrot, turnip, a
| tablespoonful Of flour and the gibiets. Fry
them all quickly watching them. that the
| flour may brown without burning. After
| they are Drowned cut up the giblets and
| put all into soup kettle with a little pep
per and salt and three quarts of water. If
you have any scraps of lean meat or fresh
bones you may add them. although the
| giblets alone will answer. Let it simmer
/ for five hours and strain. Thicker with a
roux. letting the -four burn, and adding
also one of the livers mashed. Season with
pepper adm salt, little lemon juice or two
| tablespoonfuls OF Madeira
/ Mashed Sweet Potatoes-Boil with the
| skins on and peel into a hot saucepan Add
| a half cup of hot cream to a half dozen
! potatoes.
| Loin of VeaI-Stuff about seven pounds
! of the loin of veal cut from the best end
| villa veal force meat, truss it and cover it
| over with sheet of thickly buttered pa
per- Roast for an hour and a half basting
| frequently with butter. At the end of the
| time haste it with milk or cream until it is
| well cooked, which will take about thirty
| minutes longer. When done make the
| gravy in the pan with the basting cream.
NeapoIItan ColnStarch Pudding.-Beat the
whites of three tour eggs to a stiff froth
| Dissolve two tablespoonful of cornstarch
! in little miIk. Sir half cup of sugar
into little less than pint of milk and
put it on the fire When it begins TO boil
add the dissolved cornstarch. Stir until it
| becomes a smooth paste and add the whites
| of the eggs, letting it remain in the double
boiler, but off the fire, to cook them. Di-
vide 1t into three parts, leaving one in the
custard kettle. To this add an ounce of
! melted chocolate and handful of small
| seedless raisins. Flavor part with vanilla
and add grated cocoanut Color the third
with green vegetable coloring and add pis-
| tachio favorng and a sprinkling of chopped
| pistachios or almonds. AS fast as each is
| mixed turn into round mold with straight
/ up and down sides. Another pretty com
bination is to make a third of 1t coffee, in
| which case the coffee part should be made
| separately. taking a third of the other in
| gradients. Boil up the milk with heaping
| tablespoonful of fresh coffee, strain through
| q cloth and proceed before. With this
| use chocolate and have the middle layer
| pink, coloring 1t and havoring with sherry
| The small raisins are also good in the cof-
4
| almonds in the chocolate and a few cut
cherries in the pink. This is an inexpensive
pudding to make, is delicious even without
adding the fruits or nuts, and makes
| snowy dessert surrounded with a circle of
! whipped cream.
Only
The sense of smell and an alert know1-
edge of the chemical changes of food will
detect the sour quality which sometimes af-
fects meat. When it is in the slightest de-
| gree soured it is even more injurious than
| when it is at the tanned stage but from
| motives of economy it often is made into
| hash even when suspected and disguised
| with hot sauces even.
| Meat cannot stand long even after it has
been cooked without reaching a dangerous
| degree of fermentation, and the process
| once well begun. is a source of danger
| which has a bad effect on whoever eats it,
| according to their state of health In salt
| meats especially there is danger as pieces
| which have stood too long are not infre-
quently chosen to put into the brine They
| may appear quite sweet when taken out
| and the flavor disguised by the sailing nro-
| cess and the vegetables but the extra fax
| is made upon the digestive organs and if
| somebody feels 1t enough to complain then
| boiled dinners are pronounced against
| The sense of smell, vigorously exercised
| In the pantry, Is a good weapon for the
| housewife who is on tour of investiga-
! ton, and no motives of economy should
| prevent anything which has reached the
| first stages of fermentation from being
| promptly put into the fire.
| The naturally true instincts Of children
| frequently result in their refusing eggs and
| meat for the reason, apparently unobserved
| by the rest of the house, that they are not
| strictly fresh. If forced to eat often sick
ness follows, simply because they cannot
! stand that to which older digestions have
/ hoo
them take milk which they complain of as
| CREAMY" but which is really in the first
| stages of decomposition. There often is
| criticism of the extravaganza of the better
| paid working people who are fastidous in
| their selection of food but they often show
| better Judgment in buying than the
| family of another class who spend money
on other things at the expense of the table,
Just as long as seconds in fruits and
| vegetables are purchased because cheaper
| and as long as meat and vegetables which
have eluded the housewife by beginning
I to ferment are saved" by hurried cook
! ing and over seasening there is as potent
1 danger at home as there is outside in food
| adulteration.
Cues for the Cook.
| All members of the cabbage family should
be placed in cold sailed water for time
| before boiling. They should then be placed
| in large quantity fboiling sailed water
| and boiled without soda until tender, with
| the cover kept off during the whole time
| of cooking. Brussels sprouts take fifteen
| minutes, cabbage twenty if chopped and
cauliowers take from fifteen to twenty-five
/ minutes.
An attractive way to cook caulifower is
| to break it up into little punches and cook
1t over the fire In water or stock for a few
minutes .marinate it in lemon juice and salt
| let it cool, dip in beaten egg and fry in
| butter.
| To use up odds and ends of pastry make
/ a lining In some small patty tins and fill
with two yolks of eggs whipped stiff and
mixed with two tablespoonful of grated
I cheese. Beat the whites stiff and fold
lightly through it just before setting in the
oven and bake stiff.
| A goose having short legs, is trussed diff
| ferently from chicken, fowl and turkey
After inserting skewers wind string twice
around one leg bone, then around the other
| leg bone, leaving one-inch space of string
| between legs. Draw legs with both ends of
| string close to back. cross string under
] back, then fasten around skewers and tie
In knot.
Either cold or hot slaw is especially nice
| served on the same platter with fried oys-
ters as luncheon dish. Heap the siaw in
the middle of the platter and serve the