Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-16
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HOLD
IINT9

'Tis not SO much Compassion for the
hoclrs'' that makes the housewife quite
willing to allow them to range the valley
free these days of shocking packing house
disclosures, as a proper respect for her own
stomach and those belonging to her family.
For years neat and careful housekeepers
have groaned In spirit and voiced indig-
nant protests over the fragrant and visible
violations of all sanitary codes-the earting
OF sides of beef and quarters of lamb reek-
ing with gore blood" In high-piled vans
absolutely unprotected from all the flying
dust and micro organisms of the streets:
the abandon with which the butcher expec-
torates on his own sawdusted floor; the
stow-paced butcher boy crawling along
with a basket OF uncovered meat, setting 1t
down unguarded at every corner while he
holds converse with his mates or watches
the progress of dog fight Now that the
heretofore hidden sanitary atrocities have
come before the public for Judgment, 1T is
hopeful that the wave of promised reform
will reach far enough in its sweep to In
ciude the proper protection of meat ON its
itinerary from the refrigerator car to
butcher. and butcher to patron.
Doubtless the old saw still holds true that
We all have to eat our peck Of dirt. care
full as we may be; but we do not want it
all at once, and we are particular about
the kind. A part of the blame for this
careless handling OF meat comes back upon
the women, after all They are the ones
who buy the meat and whose attention Is
called day after day to its improper care.
Ii every woman would refuse to trade with
a butcher who is careless about handling
his meats the fraternity would soon begin
10 take notice. There is no reason why
every shop should not be kept immaculate
Meat should never be allowed to hang OUT
side unless protected by gauge. In deliv-
ertng meat it should first be wrapped in
oiled paper, then in the regular butchers
paper. If the government will look after
the killing and packing of the meat and
the housewife keep an eye on the butcher
the day Will soon come when the vege-
tarians can no longer claim a monopoly of
'all the food that's fit to eat" Meantime,
while waiting for the pure food millennium,
let us consider a few substantial dishes
that are tasty. will stand by" one and
cost considerably less than chops or steak
Cheese Cutlets.-Put two tablespoonfuls
butter In saucepan and, while melting
add four level tablespoonfuls cornstarch. a
saltspeonful salt and dash of white pep
per or paprika. When blended add one Gun
rich milk; stir until smooth. then add one
cup mild American cheese cut into small
pieces and half cup grated Parmesan.
Mix thoroughly, spread In buttered outlet
molds or pat into shape with the hands
and, when stiff, egg, crulnb and fry In deep
fat.
Eggplant stew.-This is an Armenian
dish that is extremely nourishing and d.
gestible and, withaI, appetizing II is
usually made with forcemeat into the
composition of which a little chopped beef
enters but It is equally good with chicken
or olive oil, rice or crumbs The principal
ingredients are one large cucumber, one
summer squash, one eggplant and Bell
| flower apple. The apple is peeled and
cored. a slice cut off and laid aside for
lid. The eggplant has a slice cut from the
falrf
pains not to break through the skin and
then cooked ten minutes in boiling sailed
water. The cucumber and squash are cut
in two lengthwise their centers scooped
out and the boat-shaped sides left ready To
tie together. A rich stufffng is made some
times of Hamburg steak with half it's bulk
in raw rice and seasonings, sometimes
sausage and bread crumbs, or, If preferred
bread crumbs, beaten egg. onion, butter or
olive oil and herbs and spice to season
Fill the cups, tie in place, then arrange,
standing upright, in a saucepan close
enough together to keep in position Pour
in boiling water to just cover and simmer
gently until the vegetables are tender and
the forcemeat, If rice is used, is puffy and
dry. Do not boil hard or the vegetables
will break in pieces and look messy This
slow simmering makes rich gravy of
itself
Eggplant Gratined-This is also a hearty
dish and may take the place of meat. Cut
the stem end from a good-sfzed plant and
scoop out the inside, leaving Just wall
enough to hold 1t In place Cook the shell
ten minutes in boiling sailed water then
lay in cold water while you prepare the
forcemeat. Put the pulp that was scooped
out into a bowl, rejecting the seeds, sprin-
kle with salt and leave for an hour. Then
squeeze well and chop. Put a pint of
canned tomatoes or a quart of fresh ones
In a saucepan with few slices of onion
two sprigs Of parsley, Glove and a bit of
bay leaf, and simmer twenty minutes stir
ring often. Strain through coarse sieve
allowing the tomato pulp to go through.
Add to the chopped eggplant cupful
bread crumbs that have been soaked In