Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-18
UNUSUAL DISHES

Every now ana then the housekeeper
comes, as she feels. utterly to the end OF
her resources In the way of planning meals.
Her family is tired OF the usual bsefs{eaks
chops. French frieds. dinner rolls, roasts
and the everyday vegetables on the mar
ket. Here are a number OF miscellaneous
dishes that will help her out on lust such
an occasion-dishes Of which her femI',
would grow tired II asked to eat them too
frequently. but which are wholesome AMI
palatable for change
Brain Cakes.-This Is a dish which NAV
be- served either for breakfast or for NJ,
iatniiy dinner: but through the western
cities. Where the butchers do not charge
so much for brains they are frequent,
found on the Sunday morning breakras5t
table TO make the cakes use brains two
Ia olespoonfuis bread crumbs. one teaspoon
ful iinely-chopped parsley one tablesnoon.
fuI Fineger, on egg. one ounce dripping
pepper and salt.
Wash the brains with the vinegar ana
one pint OF cold water; boil them FOR zen
minutes. drain and chop them, mix them
win the crumbs: parsley. pepper and saLt
and the egg. we'll beaten. Heat the dfiu-
ping In a frying pan. drop the mixture i'm
IN spoonfuls and fry a golden brown
Tfipe and Onions-This stew is esp.,-
!ally good for persons suffering from !n-
digestion Get the tripe from the butcher
ana wash II well with warm water; then
put 1t into pot with plenty OF cold
water and let 1t get very HOT without boz
Ing; then pour away the water and scrar.
the tripe quite clean. put it again mo n
pot OF water and simmer il FOR five or a..
hours. until quite tender. Then pour or
tne hquor, cut the tripe into neat square
pieces, put 1t into a saucepan with q pinr
or milk and let 1t simmer for an hour. bog
TOUR onions and chop them finely; blend ono
h q mon FHsf .NE
pour to it the milk from the tripe add PEI
per and salt to taste. put 1t back In H..
pan and stir until It bolls then add the
onions ana mix well together. Place the
trlpe on dish and pour the mixture oy-ar
It, The LIQUOR from the tripe IL boiled ogs
hour with quarter of a pound OF rice "a
carrot tuinip and onion. makes d tasty
broth.
Ioad-in-a- Hoie.--To half pound OF scra2s
or meat or sausage ad half a pint OF
MIX, quarter pound Of flour one egg, pep
per and salt. Beat up the egg with milk
and pour half of this TO the flour and SAT-.
make a smooth paste without any Iumps
then add, gradually, the remainder OF the
Milk and egg Grease pie dish and put
the pieces Of meat at the bottom, sprinkIeI
with pepper and salt pour the butter Over
ana bake for an hour in a sharp oven.
Stewed Cow Heel and Cow-heeI Jelly-
one ounce butter, one tablespoonful chop
PED parsley, one cow heel or OK foot one
pint milk enc tablespoonful -four. TWO on
IONS pepper and salt
Ii the hoof has not been removed by tie
butcher put the foot into boiling water ana
let II soak off, the boiling water being fro
qGently renewed Then chop the foot into
-FOUR pieces, wash IT well and put II Into a
pot with enough cold water to cover II, ana
simmer 1t gently for five or six hours: take
out the foot, cut Off all the meat and put
IL into saucepan with a small bit OF
onion and Just enough milk 20 cover n ami
a N larD1 ~
OF hour with water or milk stir into the
stew until 1t boils. boil Ave minutes then
aga the eutter and parsley. Serve with
the sauce over. The liquor ia which the
foot was boiled Will be a strong ielly when
cold; If sweetened to taste and Favored
with lemon It Is excellent for invallds or
may be used for soup or broth.
Poor Mans Goose.-One sleeps liver. one
tablespoonful -four, salt and Pepper. one
tablespoonful sage leaves, powdered; one
pound potatoes one gill cold water
Slice the liver. Mix together tina flour
pepper and salt and dip each slice in THIS.
put layer at the bottom of a pie nan
nave an onion parboiled, chop it finely,
mix 1t with the sage leaves and sprlnkle
little over the liver, put in another layer
then more onion and sage. and so on until
the liver is all In the dish Parboil one
pound OF potatoes and cut them into slices
pour the water over the liver cover ali
with sliced potatoes and bake for an hour
Sausage Rolls.-one pound sausage OF
half pound cold meat, seasoned; three
quarters pound flour. one-quarter pound
lard two ounces butter, salt, one-quarter
teaspoonful baking powder one egg or a
little milk and water
Boil the sausage two minutes, let them
cool and take Off the skin; cut each sausas.
In half
Mix the -four salt and baking powder to-
gether. then cut into it the butter and lard
in small pieces; make it into a light paste
with little cold water, put it on Toured
board, -four it and roll 1t out thiniy. Dc
this TWO or three times. each time folding
1t up into three layers, then cut il into
pieces about five inches square. Put half
sausage on each square of paste wet the
edge and fold the paste over. bringing the
joining at the top. Mark with fork and
place on a creased tin; brush over with egg
or milk. Bake in hot oven about one
half hour and serve either hot or cold
Currie Lentils-one-half pound split len
ills, three medium-sized onions. three ounces
butter, one tablespoonful curry powder and
a little salt. Steep the lentils over night
slice the onions thinly and fry them with
the curry in the butter until they are nice
brown; add the lentils, cover the pan close
ly and cook gently until the lentils are soft
but not mashed Serve a. hot dish. Ir
the lentils seem too dry, a little stock or
water may be required.
Sweet Milk Scones-One half pound -four.
oue-half ounce sugar, one teaspoonful cream
OilS-udiL tSdsPOOHIRi DakIlR E0uar
one gill milk. one ounce butter, one-half
teaspoonful salt.
Rub the butter lightly into the -four. add
the sugar, cream Of tartar soda. salt and
mix we'll Mix all into light dough with
the milk. turn onto q figured board. work
lightly until smooth, roll out and cut into
eight pieces. Lay the scenes on a CREASED
baking tin; bake in very quick oven for
ten minutes. To glaze the scenes brush
them with little egg before putting them
into the oven.
These are good breakfast substitutes for
hot rolls and are easily and quickly made
The original seoue was cut triangular in
shape.