The Washington times., 1906-02-03
CUES FOR THE COOK.

To use up odds and ends Of pastry
make a lining in some small patty tins
and fu with two yolks or eggs whipped
stiff and mixed with two tablespoOnfuis
OF grated cheese. Beat the whites stin
and fold lightly through it Just before
setting in the oven and bake stiff.
All members OF the cabbage family
should be placed IN cold sailed water
Tor time before boiling. They should
then be placed In a large quantity Of
boiling saIted water and boiled without
soda until tender, with the cover kept
of during the whole time OF cooking
Brussels sprouts take fifteen minutes.
cabbage twenty if chopped. and cauli-
flower takes from fifteen to twenty-five
minutes.
An attractive way to COOK cauiiaoUer
is 10 break il up into little punches and
cook it over the fire in water or stock
for few minutes, marinate 1t in lemon
juice and salt, let it cool, dip In beaten
egg. and fry IN butter
A goose, having short legs, is truzsed
differently from chicken. 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 10
back, cross string under back then
Iasten around skewers and tie IN q
knot.
Filling for school lunch sandwiches
which take the place OF meat can be
made from mixed fruits and nuts. Wash.
stone, and seed equal weights of figs,
Taisins. and dates, and put them through
a oh
in mixed and prepaEed nuts Feed the
chopper. alternating the fruit and the
nuts, little al a time. until they are ali
chopped and mixed. Pack IL down tight
IN baking powder cans, and when nodded
slice on thin slices and put between
bread and butter.
japanese Eggs-Boii six eggs for IF
teen minutes and drop Immediately into
cold water. Pour this off and crack each
shell before starting To remove the en-
tire shell. though this must be done i'm
mediately afteFward Boil one cup of
rice carefully, and when fun and fiaky
drain and heap in The center of a large
platter. Cut the eggs through the CEN
ter into halves and press them down into
the rice. Pour over all this one cup OF
cream sauce made from one cup OF milk.
one tablespoonful OF butter. and one ia
hlespoonful of flour. Tomato sauce may
be used II desired instead OF the cream
sauce.
To shape butter, first of all put the
molds. butter paddles. or whatever arti-
cles are to be used into n wooden howl
filled with boiling water and let stand
about half an hour, adding water as
needed TO keep tho same at a high tenn
perature- Then empty the bowl and re-
III with cold water, adding ice at the
last If the weather be warm When the
utensils are thoroughly chilled put the
butter into the bowl OF cold water and
work II with the spoon until ii is the
rieht consistency 10 shape.
To shape into balls. cut off a level ia
hlespOOnful and roll between the butter
paddles; place ON a cold plate and chill
before piling on butter dish.
Chestnuts are wholesome and deiici-
Gus. but few cooks seem TO have any
knowledge OF how to utilize them. FOR
a chestnut PURGE, prick quart OF chest
nuts with a fork, put them In COW
cred frying pan and roast over the fire
until the shell and inner skin can easily
be removed. Put them in q stewpar
with water or stock to cover them, and
Sdd a slice OF onion and a little finely
cooked celery. When tender. rub through
coarse sieve. add enough stock &c
make the right thickness. and season
with salt and a little mace Add a lump
of butter or a couple OF tablespoonfuls
Of cream
Chestnut Blanc Mange.-Peel and skin
q quart Of chestnuts and stew in a LITTLE