Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-06
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macareni and ham, Let bake In a slow
oven until custard Is formed.
| Veal Ragout.-Chop remnants of cold
| veal, rub tablespoonful of butter INTO
one OF Drowned -four. mix this with cup
fui of stock, and stir until boiling hot In
| saucepan. Chop about a cupful OF mush-
/ rooms, add these and two tablespoonfus
| OF tomato catsup to the stock. Salt and
pepper to taste. put In the veal and stew
gently ten minutes
Cereals.
Cracked Wheat.-Soak the wheat over
night in cold water about a quart of water
to cup OF wheat; cook the same as oat-
meal; should be thoroughly done. Serve
| with sugar and cream.
oatmeal.-Use one quart Of boiling water,
one teaspoonful Of salt. four heaping table,
/ spoonfuis of oatmeal Put the oatmeal,
water and salt into double boiler: stir
| until the salt Is dissolved, and If for
| breakfast stand 1t on the back part of the
hre over night. In the morning place it
over not fire and let 1t boil one hour
without stirring. Then turn out carefully
SO as not to break the grains. Serve with
| sugar and cream.
Boiled Rice.-Use one cupful rice two
quarts Of boiling water, one tablespoonful
| OF salt Add the rice slowly to boiling
| salted water, not to check boiling
OF water. Boil thirty minutes or until soft;
old rice absorbs much more water than
new rice and takes longer for cooking
| Drain In coarse strainer and pour over
one quart hot water; return to kettle in
| which it was cooked; cover, place on back
of range and let stand to dry off.
Graham Mush.-Sift the graham meal into
boling saited water, stirring briskly until
thick as can be stirred serve with milk
| or cream and sugar. 1t will be improved
by removing from the kettle to a pan as
soon as thoroughly mixed and steaming
three of four hours 1t may also be eaten
cold. or sliced and fried, like cornmeal
! mush
| Hominy.-Wash the hominy in one or two
| waters, then cover 1t with cold water and
| let 1t come TO boil slowly. Let it simmer
| two or three hours. When the water evan
| CRATES add hot water; when done 1t may
be eaten with cream or allowed to become
cold and warmed UP in the frying pan.
using a little butter to prevent burning.
| Fartna~-Use one teaspoonful OF salt to
| one quart of water or milk and then sift
| In slowly sufficient farina to make a cruel.
Stir and boil slowly for thirty minutes.
Serve with sugar and cream.
| Rye MuSh.-USe one quart of boiling
water one teaspoonful of salt, six table
| spoonfuls of rye meal. Sift the meal into
the the boiling 5 water stirring all the while
| cover and cook slowly one hour. Serve
| with sugar and cream.
Turkish Pilaf.-Use one4half cup of rice.
ono tablespoonful of butter. two cups of
| stewed tomatoes. Wash and drain the rice,
and cook In butter until brown add one
| cup Of boiling water, and steam until the
| water is absorbed. Add the hot stewed
| tomatoes, cook until the rice Is soft and
| season with salt and pepper.
Rhubarb.
Rhubarb Jelly.-Soak two ounces of gel
attn in pint of water with one-half pound
of best lump sugar; well wash and slice
| about two and one-half pounds Of rhubarb
of nice. bright color; put it into a stew
pan to boil with quart of water; leave 1t
| to get thoroughly stewed but not long
| enough to let the juice get thick; strain the
| latter and add one and one-half pints of it
| to the dissolved gelatin, with the whites
and shells Of three eggs. Whisk it all
| quickly on the fire. pass 1t through the
jelly bag and pour ii into a mold and leave
1t to set.
Rhubarb Pie.-Rhubarb, a little lemon
peel sugar wa-er, short crust. Use a deep
! pie dish. Wipe the stalks with a clean
| damp cloth, cut into pieces about an inch
| In length, mince the lemon peel line the
| edge or the dish with the crust, then fill the
| dish with rhubarb. sugar and lemon add
| ing cup of water Cover with crust max
| ing hole in the middle. Bake about three
| fourths of hour.
Rhubarb Charlotte.-some good red rhu-
| barb, sugar-one-half pound sugar to one
pound rhuharb - lemon favoring, fried
! bread The rhubarb must be boiled and
stirred until a good deal of the watery
! portion has evaporated Then add sugar
| fiavoring and place the sauce in the cen
] ter OF a dish arranging thickly and taste
fully around it neatly cut pieces of fried
| bread
Rhubarb Sauce.-One quart Of rhu,arb
water, sugar, one quart cream. Cut up the
rhubarb and place in a. jar with a little
water and plenty of sugar. Put the jar
| in saucepan of boiling water until the
| fruit becomes quite tender. Then beat 1t
| through a colander and add gradually one
| quart of. cream. with sufficient sugar to
| sweeten.
| Different
Methods of marketing depend on the con-
ditons under which you live. In the city
| or town 1t Is possible to visit the market
and select the provisions yourself, or the
| provision dealer will send some one to take
| your order. In the country you must de-
| pend upon the travelling butchers and gro
GERS carts. In any case, your first care
is to choose an honest and intelligent deal
/, er. Such a man will help you to a knowl-
| edge of how to choose your provisions and
| If you show that you have confidence In
| him he will be interested to help you in
| your little economies. Go to the market
yourself, IL possible. If you can go early
| In the morning you will find the provisions
| fresher and Larger assortment to choose
| from than will be the case later in the
| day. Select each article yourself and see
| that 1t Is put up ready to deliver. Let the
| clerk give you list OF the articles pur-
| chased with the quantity and price of each
article. If possible pay cash and have
| the bill receipted.
| The advantage of going to market your
| self is that you can all there is to
! choose from and learn the quality and price
| of each article. This will enable you to
| set better, more varied and economical
table than If you ordered at the house In
cold weather twice a week should be
enough to visit the market. On the way
| from the market order your proceries
When the market is brought to your door
| In a cart your choice Is limited as to the
variety and quality. As rule the meat
| is not good a quality as In the town
markets, neither Is the price so high It
often happens that when the travelling
market is nearing the end of the route
| there is little left to choose from. II you
| will plan in advance you may be reason
| ably sure of getting something that will be
| satisfactory Find out what your provision
man expects to have his next trip then