Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-08

for frying. SPLIT the claws and tall and set
! aside. Take the meat from the large joints
ana the body and chip fine. Mix with this
one-fourth OF the teaspoonfui of salt and
Two tableSDoonfuls of the "tom-aliey.'
shape this into three small fiat cakes. Sea-
son the pieces OF lobster with the salt and
pepper. Beat the egg In soup plate. Dip
the pieces of lobster and the little cakes
one at time. into the eggs; then put I'm a
cool place until the hour to cook them
| When that comes put the Dreaded lobster in
the Iry1ng basket and cook in fat until crisp
ana brown. Serve with Tartar sauce.
Stewed Clams.-One pint Of sheiled CLAIMS
one gill OF milk. one tablespoonful OF but
ter. one-sixth teaspoonful OF pepper, one
level teaspoonful Of salt, one heapinK tea
spoonful Of -four. three Boston butter crack
efs: Put the milk on the fire In the double
boiler. Put the CLAIMS in a strainer and
pour a quart OF cold water over them. Let
| them drain for about one minute and then
| turning them into sauce pan place them
/ on the stove. Beat the butter and -four to
| cream and stir this mixture into the pan
containing the hot CLANS. Add the hot
| mix sait ana pepper, and cook for two
| minutes longer. Have the crackers soaked
| Tor two minutes in cold water and then
toasted. Lay them in the bottom of a deep
dish. and when the CLAIMS are stewed pour
them over the toast.
Clam Fritters-Twelve clans, one pint of
| milk. four eggs. Chop the CLANS fine Add
| the liquor from the CLAIMS to the milk; beat
up the eggs and add with salt and pepper
| enough -four for thin batter. Lastly add
| the chopped clans. fry in hot fat, trying
ntlle first to see If fat and batter are right;
| a tablespoonful makes a fritter the right
| size. Fry quickly and serve hot.
Shrimp Salad.-One can shrimps one pint
| OF chopped celery, four eggs, boiled hard
| and chopped when cold; one large cup of
| English walnuts. chopped; toss all together
| with fork. pour over salad dressing and
| mix; stand in cool place and serve on let
1 tuce leaves.
| Escalloped Crabs.-One-half pint of crab
ms hoIf afrr
! and one-half tabespoonfuls of butter one
| half pint of grated bread crumbs, one tea
| spoonful Of salt. one-eighth teaspoonflil OF
| cayenne, one tablespoonful of -four Mix
| In sauce pan one tablespoonful of the but
| ter and all the flour. Have the stock or
cream hot. and pour it gradually on the
butter and the flour. stirring all the time.
Add half the salt and pepper and cook for
one minute. Have the crab meat cut fine
and seasoned with the other half of the salt
and pepper When the sauce has cooked
Tor one minute add the crab meat. Now
pour the mixture into a shallow escallop
dish. Sprinkle the grated bread crumbs on
this and dot with the half tablespoonful Of
butter. Bake in hot oven for fifteen min
utes.
Roast Clams.-Wash the claims thor
oughly and drain them in the colander for
a few minutes. Spread them In an old drip
ping pan and out them into a. hot oven. The
shell Will begin to open in five or eight min
utes Take them from the oven and, hold
ing the shell over a warm dish, let the clam
and juice drop out. Season with butter
salt and pepper. and serve hot with thin
slices Of buttered brown bread. When pos
sible, get the CLAIMS twenty-four hours he
fore they are to be used, and after washing
them thoroughly. put them in a pan with
just enough cold water to cover them.
then, for a peck of clans. sprinkle in half
a pint of corn meal. This will make the
clans plump and tender.
Care
Fitchen is required as much, If not more
than any ether room in the house as a
large part of the health and comfort of
family depends upon tho success of this all
important room. The furniture necessary
in the kitchen includes a table. a few stron,
chairs. high stool and a shelf for books
writing pads. etc. A good clock is also a
necessity in the kitchen. The MEMBER of
cooking utensils will depend upon the size
of the household and the amount of money
to be spent In the cooking department. At
any rate. 1t is unwise TO lay in a large stock
of all possible articles with only the pros
pect that they may be needed some time
The better plan is to secure the necessary
articles first and buy the others as occa-
sion requires.
1t Is true economy to buy a few utensils.
but of the best quality and Of the simplest
construction. Kitchen utensils should ha We
a smooth surface, and should be without
unnecessary coils or grooves In addition
to these qualities they should be OF such
material that they will stand high tempera-
ture without cracking, melting becom-
ing rough. They should be of sufficient
solidity as to be impervious to the absorb
ton of grease or favors. They should also
be of such materials as not to impart any
Z to, ba ooJ
them in any way. Iron and steel combine
most of these qualities, as they can sus-
tain high temperature without injury, and
with proper care become smoother with use. |
Frying kettles and pans. waffle irons and
such articles should be made of iron. Iron
utensils cannot be used for cooking fruits
or any food substances containing acids as
they will discolor the food and destroy the
flavor. The best grade of granite ware Is |
much used and proves satisfactory. This
ness of surface and lghtness.
Tinware Is used in cases where water en-
ters largely into the cooking. This metal
will melt at q low temperature. and it can /
not be replaced over the fire without being |
covered with water Or some other liquid
OF ironware the following utensils for the |
kitchen will be needed Roasting pans fry
Ing pans waffle irons. omelet pans, SOUP |
pot. grfddle. roll pan and pofceIain-iineG |
Kettles. In granite ware: Colander double |
boiler and stewpans. A number of stew
quart to eight quarts in size. In tinware |
the articles most commonly used are: Large
steamer. muffin and cake pans. strainers
graters. flour SCOOP. molds for puddngs
measuring cups. boxes for meal bread ami |
cake boxes. biscuit cutters and tin nails
Stone jars for butter. jugs for molasses ami |
vinegar, bread knife. butcher and vegetable |
knives, egg heaters. lemon squeezer coffee |
MILL funnel cake turner skinner can
opener and ice pick come under the head OF |
general supplies, and bread board rolling |
pin, wooden spoon, potato nasfler and
chopping bowl made of wood win be found |
in every well-regulated kitchen.
Vegetable Leftovers.
Carrot Puddng.-Grate or pound in a |
mortar the red part of the carrots until you |
have about ono rint, and CRATE also some /
bread or pound a biscuit: take two ounces
of melted butter. the same quantity of SUI
gar, tablespoonful of marmalade or a bit /
of orange peel minced. half teaspoonfnl i
Of grated nutmeg and four weil-beaten |
eggs. mix all well together; bake ii in a |
dish lined with puff paste.
Vegetable Moid.-Mash cold potatoes and |