Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-29

| sweet cream.
|
Left Overs
Baked Bean SCUM Taka ,ha Gaia hsaps
{ ,a,, 60, s,~... 'ne .osu
o SATURDAY pakihs. put IN stew
cloves. cover them with cold water. and
boil till soft. then press them through a
strainer and return to stove; season with
salt and pepper to taste When about to
serve nave ready TWO or three hard-boiied
us $50 ssiseu. ana lemon. si,eed thln, aad
| a thinner so,,n orni.> isr,,n and ayys ,,sfrg .
hot milk. Serve toast in small squares
Chicken in White CHARLOTTESVILLE cup OF
cream sauce. white meat left from cold
fpl peiatin 9orar t,s gsl.tin wisna colo
water and let stand while You make a half
cup of cream sauce then add IN to the
sauce and stir until dissolved: add a few
drops of onion Juice strain and when near
| ly cool pour II over the chicken. which has
! been cut into neat pieces or sliced and well
seasoned Serve cold on a tender lettuce
| leaf or garnished with young celery The
top sometimes may be sprinkled With rolled
| toast crumbs and finely chopped parsley be-
fore the jelly has frmed. The jelly also
, may be cut In thin slices and served with
thin bread and butter.
Bread Pudding.-Take three cups of stale
bread crumbs and one cup raisins four
cups of milk one cup Of sugar flavor with
vanilla. put into a pudding pan, and bake
! from thirty to forty minutes.
Eggless Veal Ioaf.-One pound OF cold
veal chopped ale one cup sweet milk a
i good-sized cup OF cracker crumbs. season
! with salt and pepper and bake one hour in
slow oven
Bread Novelties.
rao pale whar ,,o,,r hraas 10 reaa,,
10 put III pans sci ASIDE enough Dough IN
bowl for good-siZed loaf-two and one
4 -
o,a-balf ON, tar5 which hoe baa- ,,,ar,oad
~ - ..,,,.as =. .s.-5,s - -, -.
Ou' no. " 'ii'' a"u III eup
sosat' lhiA 'nese ihsfeuieiiis tosethef anu
Have your pastry board well Toured and
transfer vour donob which will ha 4,
- s,., -. - =.
S.Ins % l.is, INV A. .e sent
- 80 81 ei.oosil noul " naAe tle oous
JUS, sun enough no, 70 s'ich 70 your halas'
replace IN the DOW anu SET asioe 10 rise
WEN men usht. ron ou' anu Sut INTO rah Ms
VIII a o9cuie eul.ei, iuoiu tnese ,tto paIis,
ana SET elose .osether Ia pan. II wanted
NOT ZOE TED ser III d cooi pace 10 Use, "nen
tops with sweetened water, which VIII
Snider Cakes~Take some dough from
yeast bread cut into any shape and fry
with butter enough to keep spider from be-
ing cry fry Slowly anu ext "Heh HeSh
So,,asb p-esd One mint afted souash
one-half cup lard one-half cup molasses
two-thirds teaspoon soda. salt to taste;
hour enough TO kneaa II SUN rise twenty
10, 100 49, 49, u P ~
Brown Rread-Mix one-half Gun each of
cornmeaI and graham flour. add one and
one-fourth cups graham flour, one-half cup
lnolasses, one tsaspoohIul sai.; lniee yea
80 t,,i,aa-sr,,, y,atar My tbornnobII,
pour into buttered mold and steam three
-
! brown bread are made py steamlng the
mixture In one pound baking powder cans,
when TWO hours Is suIncIent Tor the COOK
ing
Morning Bread--Pour one cup OF boiling
water into one cup OF milk; when cool. stir
in one cake OF compound yeast dissolved
in two tablespoonfuls OF luke warm water),
one teaspoon salt. Add flour to make stiff
Dough- turn out on kneadfng board, ana
cling to the board. Let It rise for three
,n, s hlead .noronshss. pu. an pans anu
This viii make three IoaVes and "a intend.
ed for morning bread making
merihSues-
Choose pastry board which Will go cas-
lily into your oven Brush the board over
with salad oil; cover it with a piece of pa
per and oil that also Whip the whites of
three eggs to stir froth. Stir lightly into
them nine ounces of castor sugar. Have
ready two dessert spoons of exactly the
same shape. Shape some of the mixture in
one then SCOOP IL OUT with the other one
Az Won do 81 Law then, on tho mood 80
.s,a.s.s -. -, -, -
i1't ei9haiioo aPai'. Dieose 'heih over Win
castor sugar. Put the board In slow oven
till the meringues are dry and crisp. They
will take three hours. Turn them carefully
a,a scoo, ont ~, sost ,,srt e., a..
- 80 i' st
the INSIDE with sugar ana put them Dack
into the oven. They should be of the faint
est biscuit color, Just before serving them
whip some cream stiffiy. Flavor 1t with
vanilla and castor sugar. FIJI in the space
in the meringues with 1t. Press two to-
gether; then. with forcing bag and cream.
decorate each meringue IN any pretty de-
in dry tin. and fill with cream just before
The Kitcheuette-
Il NOT axaotly a ,ahor s.,,,, so,.,o -.
an arranoeman, that 60 i,,a,,a.S - -.
tbs neeas az tbo.a vbo ,t,a a., -.
and want 70 do at Feast a rart AZ t,,a,r go
cooli,g
II il . tinv room soma,b,no ,ara