Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-17

HOLD
| lINTS

Ailt Aeot NistN II u iilutil easier ~ Soit'A -
guod-sized family with normal appetites
than to a very small fanny who tire OF
things before they are eaten M. or to
''Gnicky' lot of folk who take pride in al
ways demanding something a little differ
ent from what they have. The blame for
the latter can be ordinarily traced back to
an over-indulgent mother who began by
humoring every whim and thus encour-
aging husband and children to demand
special dishes for each one regardless or
the extra time and strength entailed in
their preparation. That there should be
variety In the daily bill of fare goes with
out saying With Thackeray some of us
may recall the troubles big and little,
brought upon an entire household by the
perniCious practice of seeing upon the table
a cold boiled leg of mutton three days in
succession, In otter words the 'damnable
iteration" which like friction, is apt to
generate heat tof temper instead of prog
ress. For the small family leg of NUT
ton is inadvisable. So, too, large roast
of beef, unless you are exceptionally fond
of it cold or made over. You need not,
however, eschew a roast of beef or mutton
a four-polnd top sTloin roast is good In
vestment, or even smaller. One-rib roast.
Roast Beef for Two.-To roast the latter
so that it remains rare try this way: II
you use a gas stove, put your roast on the
broiler under the gas, brown one side then
which put into n small dripping pan. Salt
and pepper, and finish roasting in cool
oven. II will not take more than twenty
minutes for the roasting part. Still another
way is To salt and pepper the roast dredse
lightly with flour, then brown quickly on
all sides In some of the tried-out suet on
top of the stove. AS soon as Drowned tand
DO not pierce the meat with the FORK Whlle
turning) set In Coolish oven and hnlsh us
cooking.
Camelon Of Beef-'To make this. get two
pounds of beef from the round and nave
the butcher chop 1t fine. Mix thoroughly
with one small onion chopped fine or a tea
spoonful of onion juice, two tablespoonfuls
minced parsley. four rounding tablespoon
fuls of soft bread crumbs, three tablespoon
fuls melted butter, two teaspoontuls OF
lemon juice and the grated yellow rind OF
Il half lemon two teaspOOnfuls of salt
half teaspOonful Of pepper, half a teaspoon
ful of celery salt and the yolks of three
eggs beaten. Roll into compact oblong
shape wrap in one thickness of buttered
paper, place in a baking pan with table
spoonful of hot water. and bake about
forty minutes in a hot oven. Basic fire.
quently with two tablespoonfuls of butter
melted In half cup boiling water. AS
soon as done. remove the paper and serve
with brown sauce, or when nearly cooked
turn onto the baking pan a half can of hot
tomato that has been seasoned to taste
with salt. pepper, butter and sugar and fin
ish the baking. When ready for the table
garnish with parsley.
To Prepare Chicken for Small Family.
Here is a splendid hOusekeeper's way Of
cooking large chicken or a turkey for
a small family: one day she takes the
legs. wings, neck and Eiblets and makes
them into a fricassee with nice cream gravy
and biscuit. The body of the fowl she
stuffs, then puts away in cold place to
he roasted when wanted.
Baked Salt Aisckerel Take one salt
mackerel, medium size, and soak in cold
water over night, the split side down. Cut
off ArrG md +DI In he mo n u "A c
put fish in shallow baking pan, split side
up; pour three gills of milk over it and
put in moderate oven. Cook twenty min
utes. Mix together q tablespoonful each
butter and -four, season with pepper and
stir smooth with two tablespoonfuls of hot
milk, then add to the milk In the pan. COOK
ten minutes longer. slide the fish onto
hot dish, and pour the sauce around II
Serve with potatoes creamed or baked If
desired the mackerel may be baked in
tomato sauce instead of the milk.
Broiled Salt Mackerel.-Soak In the same
way over night wash and wipe dry. Put
into a creased grldirOn and broil over q
clear fire for six minutes. Broil the split
side first, then turn and broil the other.
Season with pepper and butter and serve
hot.
Chicken Croouettes. This may be made
from leftover cooked chicken or from can
ned chicken For dozen croquettes allow
one cupfuI of solid meat chopped fine, a
cunf1I of cream sauce, made by cooking to-
gether four tablespoOnfuls of butter and
two of -four then stirring IN scant cup
full of hot milk and cooking untl4 smooth
and thick Combine chicken and sauce,
season with half a teaspoonful each plain
and celery salt, teaspoonful of onion
Juice "A little lemon juice and chopped pars-
ley Mix thoroughly, then set the mixture
away TO cool. When cool and stiff roll in
finely powdered bread crumbs so that every
bit Of the chicken is covered and shape
into cones outlets or cylinders. Have ready
a beaten egg 10 which scant tablespoonful
rF ,7iIL, has been added, dip the CrOquettes
In This drain well. roll in the crumbs again
and set aside TO cool ana sllHSh w it zen
ready TO fry have Kettle or boLlns ldt
In readiness dip wire basket into the not
Fe- n,ornent then lay two or three GRO
cuettes at time In II and plunge INTO the
fat They Will cook in two or three MN
utes. Lift the basket snake oESt ,nS
Kettle to let the fat drain of remove ana
INIT into a warm dish IN the oven until all
are cooked, then serve.
Veal Potpie.-Neal Is now at It's pest
and veal potpie makes welcome chahge
from chops. steaks or roasts: OF IIle S!llttI
family a pound and Il half OF meat thaI
has but little fat about II viii sutlce A
niece from the shoulder is cheap ana GOod
[r mis- u1Irp1sc Wash and dredge Wen
with salt pepper and flour. Try out a Mt
tie suet in the bottom of a stew keIIe tine
kind known as Scotch ketue Is DesJ LOT
tbts, or nut IN a couple Of tablespooniuls OF
butter when hot put in the meat ana let
II brown on all sides turning carefully. As
soon as Drowned cover with bo!Hng water
ruglly tender Then prepare dumpliugs
according TO the following rule: Sift to-
gether one cup -four, level teaspOonful OF
baking powder. a half teaspoUnful of sugar
and n quarter teaspOOuful Of salt. Add q
half cup milk mix quickly and drop the
batter In large spoonfuls on the meat BE
careful not to let them fan in the gravy,
which makes them soggy Cover closely.
yyciphting the lid down with something
heavy and boil steadily for ten or twelve
minutes Arrange in boiler about hot
platter take up the meat and set In the
center thicken the gravy with q little flour
and strain over the meat, then serve
Veal G0ulash.-This. too. is a timely and
tasty dish Cut Il pound OF lean veal into
inch pieces. Put "a tablespoonful or olive
oil drippiugs or butter In frying pan and
drop into IL a tablespoonful of minced
onion Cook q golden brown, then add the
meat well seasoned with salt. pepper and
dredged with -four; toss until slightly
Drowned then add one cupful stock gravy
or hot water Cover and simmer for an
hour or longer. as veal must be well done.
Add one cupfu diced raw potato, cook If
teen minutes longer, then serve. A cup of
tomatoes may be added instead Of the
stock, II preferred.
Norfolk DUmplngs -Dumplings make
hearty dish that men usually appreciate.
Here is AN English recipe for Norfolk
dumpiuEs. Take "a pound OF dough from
a baking OF light bread and divide into six
equal parts. Mold into dumplngs and
drop into saucepan OF fast boiling water
and cook rapidly FOR twelve or fifteen min