Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-26

and drop in the potatoes few at "A time
| As fast as they rise to the surface crisp
| and brown remove with a skinner shai<-
| Ing free from the fat. Lay on soft paper
to absorb any grease remaining Sprinkle
| with salt and set In dry place until ready
| to pack.
Beaten Biscuit-Into a quart of -four mix
| a cupful of thin cream kneal thoroughly
until soft and plabie then pound with
| hammer or mallet for half an hour. This IL
excellent work for the muscles. When IL
reaches the stage that n little piece pulls
| eli with snappy sound mould into small
| biscuits. making an indentation In the CEN
| ter with the thumb Prick with a fork
pace on buttered tins and Jake In moGer-
| ately hot oven
| Nut Bread.-Scald one-haIf cup milk ami
add to one-half cup boiling water. When
| cooled to lukewarm add thrce-fo cahe
compressed vest dissolved in Gn-ee table,
| spoonfuls lul<ewarm water. one-nalf tea
spoonful each lard and butter. two table
| spoonfuis molasses, one cup chopped nut
meats, preferably English walnuts or pc
| cans. one-half cup white flour. three cups
| or little more of entire wheat -four and
| knead like ordinary bread. Bake In mod
| crate oven. This bread makes delicious
| sandwich when cut thin and spread witn
| currant Jelly.
| Fried Chicken-Fried chicken never GOES
| begging on a picnic. and one knows 20
| well how to prepare 1t old southern
| NANNY. Her methods differ materially
| from those of the northern cook. There are
| no cold storage chickens for her. Sic
| catches her bird, wrings its neck. strips eff
| its feathers before the body has stopped
| palpitating, draws, quarters ana lays at
| once into cold water to extract the blood
| Her next move is to ill her skillet half fun
| Of fat salt pork drippings, lard or butter
! Then she wipes her chicken Try with soft
| cloth. sprinkles the pieces with salt and
| pepper. rolls them in flour, lays them ten
; derby into the hot fat. thiCkesI pieces in
| the center and fries brown on both sides.
! After this the pan is pushed back on the
range to cook through slowly. The bony
| portions of the chicken may be reserved for
| home service. If you have Ia depend upon
city markets, and q cold storage fowl Is
| the nearest approach you can MAKE to a
| bona fide spring chicken, the treatme1t
| must be entirely different. Get the young
| est fowl you can, dress carefully, linSing
| the body out with cold wafer. IN which n
teaspoonful of soda has been added. Rirse
| thoroughly and dry. Put into saucepan
| cover with boiling water, add neaping
| tablespoonful salt and pepper TO season.
! then cover and simmer an nour or until
| tender Take up the pieces, dredge with
| salt, pepper and flour, and brown in hot
| olive oil or butter.
| Veal Loaf-This is another acceptable
| meat dish for picnics. Minee three pounds
| raw lean veal and a quarter pound fine rat
| pork salt or fresh. Season with half an
| onion. grated fine, a tablespoonful OF SAT-,
| half toaspoorful of pepper. half tea
spoonful powdered thyme quarter or \
| spoonful sweet p1arJorarl, the same amount
| summer SaVory and saltspconful celery
| salt. Next mix in two-thirds of a cup or
| rolled cracker crumbs. q scs.nt cup NeaI
|
| and the whites Of two beaten together un-
| til light Mix thoroughly and form into a
compact loaf. Roll IT until coated in the
| yolks of the two eggs left over. tfen In
sifted cracker or bread crumbs. pack In q
| butter mould or bread pan and BAKE In a
| moderate oven. As 1t begins to brown paste
| with a little hot water and butter Ros-st
two hours and half, serve coio CUT 'h
| very thin slices.
| Baked Bean Salad.-Peel and slice very
fine four large or eight small onions. Pour
q I'd
| the hand to remove the strong acrid taste.
Drain well. Place in the salad poWi PM
| and half cold baked or boiled beans ado
| the onions, a teaspoonful or sait' nan q
teaspoonful of pepper. two tablespoonfuiS
| salad OIL q teaspoonful white sugar ana
| a small cup vinegar. Toss lightly, then
mound on lettuce leaves with a garnsh OF
olives and sliced hard-boiled eggs Ibis -
| delightfully."- appetizing for either picnic or
supper table.
Ham and Pickle Sandwiches.-Chop cold
boiled ham very fine, using a meat cnopper
| IL you have it. Mix to a good consistency
for spreading, with melted butter male
mustard and finely chopped cucumber
| pickles and spread between thin slices OF
| bread and butter.
| Ham Sandwich No Rub a half cup OF
butter to q cream, add a teaspoonful OF
mustard q tablespoonful OF salad OIL, III
| tie red or white pepper pinch or salt anu
the yolk of an egg. MIX thoroughly, th.h
stir in as much chopped ham as Will MAKE
| consistency for spreading. Spread betweeh
| thin slices of white or whole wheat bread
| Devied Eggs.--Boii a half dozen eggs
| twenty minutes drop into cold water for
| five minutes then carefully remove the
| shells. Cut in halves with sharp Knlie
| and with the point gently remove the yolEs.
| dropping them into a bowl. Mash ana mix
| them with salt and pepper, q teaspoonfui
| of olive oil Cor If you have 1t, mayonnaise),
| a teaspoonful of vinegar or made mustard
and little chopped pickle or parsley. There
| are no hard and fast rules in its seasoning.
| Mix into soft paste, refill cavities in tae
eggs put the two halves OF egg together.
| skewed with wooden toothpicks and ron
| each one separately In oiled paper. 1hese
| are tasty to add to the school lunch ooX
| or car lunch
| Picnic Iemonade-To make lemonade. al
| low three lemons to each quart of water,
| and the thinly peeled rind of one. Cut ttds
| into pieces and put into a jug with the juice
| and four tablespoonfuls of sugar Pour d
| quart of freshly boiling water over II, cover
| and leave until cold, then place on the Ice
| until ready to serve. If you do not have
ice land the chances are that at picruo
| you Will noU stand in cold water or the
| coolest place that can be found. Another
| way is to wrap the bottle IN wet coth
| and Mace where the wind will strike II.
| If preferred. simply mix the lemons ana
sugar at home. then add water at the PIC
mic. a.,
| Cheese Sayory Sandwiches-Take mild
| creamery cheese and beat soft with fork.
Season with mustard and cayenne ana re-
duce to paste with little vinegar OF
tween thin slices of bread or on saltines,
crackers trlScuitS.
Sunapee Caramel Cake-Beat to a cream
one cup of sugar and one-quarter cup or
butter Add one-half cup grated choco-
late melted over the teakettle, one-hslf
cup milk, two eggs well beaten, one heaping
cup -four sifted with one and a half Level
teaspoonfuls baking powder, and tea
spoonful of vanilla. Bake in layers For
the frosting, cook together one and a hsIf
cups pulverized sugar, one-half cup milk,
and a piece of butter the size of an egg.
Boil from five to eight minutes take from
the fire and stir until cold. Then add
teaspoonful of vanilla. beat and spread te-
tween the layers If preferred bake In
a loaf and simply frost with the caramel
Old Fashioned Ginger Snaps-Boil one cup
New Orleans molasseS. When cooled to
milk warmth beat into il one egg and one
small cupful butter and lard mixed ana
melted Add two tablespoonfuls ginger,
a teaspoonful of soda dissolved in table
spoonful of warm water, and flour to roii
easily Roll thin and bake quickly. Re
move carefully from the pan, and when
quite cold pack In tin boxes.
How the Topaz is colored.