Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-11

| so Is In having the proper things at hand.
especially when cooking. The holder and a
| lresh towel should be attached nv tanes IN
Inc tne apron The hand towel roller should be
Jul turn from the hot and cold VIA fer
| Inc salt, pepper and flour dredger sbonId
| pe on little swing shelf within reach of
the stove. round asbestos mat SbouId
nang near 10 slip under things and a double
slIeo ana clean one kept ready to slim un-
ger every table dish that has to stand for a
| rev minutes in the oven or back on the
| stove shelf. "a '--o
| When Chicken is High.
| You may not always have chicken bpt If
| you Will cook pork after the way seen
among the Pennsylvania Germans Won will
| not miss it.
FORK Chops with Chicken Gravy-Put the
| chops, sailed, INTO an iron frying nan hot
| but not creased. Let fry until they are
| touched with plenty of rich brown ON hot
| sides. but don't allow the lean part to hard
ell or crisp. You need to loosen and
| turn them frequently and IL thew arc
fat, pour off part of the grease. After they
are Drowned without particle of scorch-
ing-which would be fatal to the gravy
pour in a half cup of water. cover lightly
ana turn down the gas until the water is
cooked out. Remove chops. add a table
spoonful of butter, and If there are six or
eight OF them pour in nearly a pint of rich
|
the gravy and serve. This makes the gravy
| richer and gives it more of the favor which
Is SO decidedly like chicken. but. if pre-
ferred, the chops may be kent dry and the
| gravy served in a boat
Pork Chicken Pie.-To save time as well
| as the heat of the gas, prepare a double
| quantity of this meat with a superabun-
| dance of the gravy when cooking it Scrape
! part of 1t hot from the frying pan into your
baking dish, set It away over the next day.
| fit it with a top crust of biscuit dough and
bake as you would chicken pie.
Dreamed Chicken.-There are one or two
new brands of canned chicken on the mar
ket In which the chicken Is nicely sliced
so that it cuts up nicely into cubes. This
| makes good and easy creamed chicken for
al fmpromptu Sunday night supper, and at
30 or 40 cents can is cheaper than buying
| whole chicken when they are expensive
Sweet Cookery.
Chocolate PreIines.-Melt granulated SUI
gar without the addition of water Set Il in
small saucepan in another of boiling wa
ter. stirring and working until melted. Hold
1t for about a minute over low fire, until
It becomes brown mash but do not let ..
smoke which the sugar will do IL held
near a fire which is too hot. Set back into
the pan of hot water and work in chopped
almonds. Dig out small Jumps of the mix
ture and set buttered slab to harden.
Prepare chocolate coating by melting I'M
lie. It dissolve itself without stirring in
any way. Drop the candles into this when
they are cool on the point of a skewer or a
wire ring such as confectioners USE and
leave them on waxed paper to dry.
Frothy Sauce.-Mix one teaspoonful of
ccrnstarch with gill of cold water smooth.
ly and then bring It to bon. letting 1t
cook for minute or two. Let 1t cool a lit
tie and stir In two tablespoonfuls of sugar
a faint grating of lemon peel. drop or two
Of vanilla. large tablespoonful of sherry
and the whites of three eggs beaten stiff.
Put the saucepan in another of boiling wa
ter while adding the eggs, and beat 1t with
the egg whites until light and frothy.
Honey Jujubes.-To make these for cold
to a cup of honey (strained) add half a cup
of lemon juice and a tablespoonful of melted
gelatine Stir together over the fire until
well mixed ind pour bright tins which
have been busted with powdered sugar to
harden Cut into squares and dust with SUI
gar
A Housekeeper-
Sends this recipe for quick whole wheat
bread: Take six large tabiespoonfuis of
whole wheat flour, four OF good white -four,
a pinch of salt and two heaped teaspoon
fuis OF baking powder. Mix well together
with milk into a smooth dough- not too
stiff II can be made either In a deep loaf
OF baked in tin. find IL best to bake on
the bottom shelf In the oven and finish al
thu top The oven should be hot and the
bread nut IL as soon as made. Do not ham
die Il more than necessary In mixing.