The Washington times., 1906-01-23

steam half an hour. Serve with any
kind of soft sauce.
Next day boil two tablespoonfuls Of
fine barley in a little water for two
hours. Take the fat from the cold
broth OF yesterday. add the barley and
simmer all for fifteen minutes. Wipe
the mutton dust Wen with salt, pep
per and -four and brown in a very hot
ing until colored on all sides; do this
as quickly as pOssiDiI Transfer 10 a
rack on dripping pan and roast in q
very hot oven from forty TO fifty min
utes Pour part OF the fat from the
pan: TO the remainder, add a table
SPOONFUL of -four and brown on top
OF the range. Gradually stir in a cup
full of hot water. season. bon up and
strain. Soak a half cupful of dried
lima beans over night. Drain. cover
gently for three hours or until very
tender. The gravy on them may be
slightly thickened AMI seasoned. Dice
two slices of stale bread and brown
in a slow oven. Fill a small dish with
alternate layers OF canned or sliced
raw tomatoes and the Drowned bread
with salt. pepper and some bits OF but
ter. over all spread a half cupful Of
bread crumbs mixed with a tablespoon
ful of melted butter. Bake half an
hour in a hot oven. Clean ana cut
fine a Cupful Of crisp celery and mix
IL with half OF the dressing made the
day before. Serve as a salad with
saltines and cheese Scald cupful OF
4
with one level tablespoonful OF corn
starch wet with very little cold milk.
add a pinch OF salt, stir. then cover
and cook for twenty minutes. Beat TO-
gether the yolk OF an egg and three
level tablespoonfuls Of sugar; add, stir
and cook three minutes then add two
tablegp gpOonfuls Of preserved red cher
ries cut fine and the whipped egg
molds Serve very cold with a sauce
made by slightly thickening the cherry
juice with cornstarch, then cooling.
A good white soup stock is made by
cutting fine a pound Of neck OF veal,
adding four slices OF slightly broTaed
salt pork three piuts OF cold water ana
simmering very gently Tor nNe hOurs'
AT the end OF the third hour add two
tablespoonfuls each OF chopped onion
and carrot. a half JeaspOonful OF SAT-
and six peppercorns- When done StrSIn
into a bowl and set aside. Next day re-
move the concealed fat. Use the melted
stock seasoned TO taste. To vary this.
there may be added two ta6iespoonful5
OF boiled rice. another day a half cup
ful of strained tomatoes OF the same
quantity OF hot milk
Two pounds Of top slrIoin will make a
good pot roast: the "chunkier' Il Is IN
shape. the better Dredge well with
salt -four and pepper. then brown quick
IL on all sides in a teaspOOnful or hot
dripping in a frying pan. Transfer TO
a deep saucepan or an sarthen casserole
or pipkin. To the TAT in the pan, add
CuEful OF boiling water. STIR ana pour
round the meat Add half an onion
stuck with a Glove. two slices OF carrot.
"a pinch OF sugar and salt; cover closely,
draw 70 one side and cook very slowly
for two hours. turning when half done
Should the LIQUID eVapOTaIe. add little
from the kettle Serve with the strained
gravy. Boil the potatoes in salted wat
er then mash them. adding a little hot
milk. butter. and seasoning and beat
very thoroughly. Boil the caulihower "a
small oneb stem end downward, in q
saucepan OF boiling 5alted water. II
should be tender IN halt an hour, Thick
en- two-thirds Of q cupful OF boiling
water and a tablespoonful OF flour. add
& large tablespoonful OF butter and a
few drops OF lemon juice and strain over
the caullnOWer. To make the salad
rub the salad dish with a cut onion. laY
in IL the lettuce washed and dried.
sprinkle with a French dressing and a
tablespoonful each OF chopped parsley
and ckives The dessert viii need one
tablespoonful Of fine or instantaneous
tap.oca cooked with a half pint OF milk
tn a double boiler until transparent Add
the yolk OF an egg beaten with a heap
tng tablespoonful OF sugar and a pinch OF
salt stir and cook for a moment Add
the white. whipped stiff, cut through
lightly. take from the FIRE, add d tea
spoonful Of sherry and a few drops OF
vanilla. turn into serving dish ana
serve very cold.
Black coffee should always be made in
a French or drip pot. Allow one table
spoonful OF powdered coffee for each gill
and half OF boiling water