Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-23
| Round Steaks.


smothered Round steak-Take a slice of
lean round at least two inches thick, TRIM
off any extra fat and wipe with a damp
cloth Peel and thinly slice one onion and
spread it over the bottom of the dripping
pan. On it lay the steak. Mix one can
Of evaporated tomato soup or one pint OF
thick tomato sauce with one cupful of boil
ing water: pour half of it over the meat
cover closely and put In a moderate oven.
Cook twenty to thirty minutes to the
pound. When half done add a little more
of the sauce, If necessary; the remainder
is served in the gravy boat with the meat.
Bruised Steak With Vegetables.-Take
| round steak at least an inch and a half
thick. Make French dressing with three
tablespoonfuls of olive oil and one of vine
gar Pour half Of it over the upper side
Of the steak; let stand for an hour, then
turn and marinate the other side. In the
meantime slice two firm tomatoes. one car
rot and one onion. and make a bouquet
| with three sprigs of parsley half of a bay
leaf, sprig Of thyme. one Glove and
stalk Of celery. Place the steak in drip
| ping pan, cover 1t with the prepared vege-
| tables, add the bouquet and cupful of wa
ter; cover closely and place in a moderate
oven. allowing twenty minutes to the
pound. While the meat Is cooking, scrape
and dice one large carrot, one large Wmte
| turnip, and one cupful Of celery; also peel
| two dozen white button onions. Boil each
separately in salted water until tender.
When the onions are almost done dram
them, sprinkle with a teaspoonful of su-
! gar and draw to one side, shaking occa-
sionally. that they may color slowly a goi-
den brown. When the meat is done, drain
off the gravy, rubbing it. with the vegeta-
bles cooked in it, through sieve. Return
| to the fire. season highly, thicken with
brown flour: add two tablespoonful of lem
| on juice and four tablespoonful of sherry
cover and keep hot until dished. Transfer
the meat to a hot platter: garnish 1t with
| little piles of vegetables; pour over II
| little of the gravy and serve at once.
Stuffed Beefsteak-For this order a slice
| of round an inch and half thick, ana
| tell the butcher to make slit on one side
| and through into the center, to form
| pouch or pocket. Make about a pint OF
| stuf11ng, using stale breadcrumbs, a high
| seasoning of salt, pepper and thyme, anu
| moistened with four tabiespoonIuis o,
| melted butter stuff the meat with this and
| close the opening with skewer. Place on
| a rack in a braising pan; add one table
| spoon of chopped onions, two hneiy cut
and one pint of stock or boiling water;
| cover closely and braise in a moderate oven
| for two hours and halt
Autumn Vegetables.
Portuguese Stuffed Egg Plant.-Wash a
large egg plant; drop it into boiling salted
| water: boil ten minutes. drain and set aside
| until COlQ. Sut lulO halves anu iioAA S"NH
SCOOP out the center leaving the walls
| little less than an inch thick. Chop the pulp
| fine and add to 1t one large green pepper
| seeded, chopped fine and cooked for five
| minutes in one tablespoonful of butter. one
medium sized onion. grated. one cupful OF
| drained tomato pulp, one heaping cupful Of
! dried bread crumbs and one-half of a cup
| full of chopped cold chicken. Season well
with salt: refill each half with the mixture.
heaping it over the top. Sprinkle with
! tablespoonful Of melted butter; place on
| fat pan and bake in a quick oven until
| tender. Serve on a platter and send with
! 1t bowl of tomato sauce.
| Farcied Cucumbers-Pare short, thick Gu
| cumbers: cut off the top from each and
| scoop out the seeds in such fashion as to
make boat: drop into boiling sailed wa
| ter. boil for ten minutes, then drain. For
six cucumbers peel two medium sized on,
| ions, pare and core three sour apples and
| slice all quite thin. Fry in two tablespoon
fuls of butter until tender. but scarcely col
| ored: add teaspoonful Of salt, one
| quarter Of q teaspoOnful of currie powder,
| one tablespoonful of -four one-quarter OF
| a cupful of fine bread crmbs and one-half
| of cupful of milk. Stir and cook for five
| minutes; set aside until cool. Fill the Gu
| cumbers roll them In -four, dip in beaten
| egg, roll in bread crumbs, arrange on a
creased pan and bake for ten minutes In
| a hot oven. Serve with tomato sauce pour
| ed around them.
| L
| people thinly slice two large or three small
onions. Heat two tablespoonful of drip
| ping or butter in frying pan, put in the
onions and cook slowly until they begin to
| color then draw to one side of the pan.
| Add four cucumbers which have been pared.
| cut in long thick slices, dried and dipped
| in flour. Brown them rapidly and draw
to one side: dredge in sufficient flour to
| water to make a sauce-about one cupful
and a half. Color with few drops of
| kitchen bouquet season with salt, pepper,
| spoonful Of tomato catsup. and little
| walnut catsup. then cover and stew slowly
| for twenty minutes. Serve on toast.
| Turnip Croquettes.-With roast of lamb
! try turnip croquettes. Boil and mash
! white turnips. pressing as dry as
| possible. Season highly. and for pint add
| one scant teaspoonful of onion juice. one
teaspoonful Of butter. one tablespoonful or
| chopped parsley and one beaten egg. SUR
| over the fire until the mixture draws away
| from the sides of the saucepan; when cool
| enough to handle form into croquettes, egg,
crumb and fry.
/ Shrimp Salad.
| Open a can of shrips and turn out in a
| colander, draining off all the liquid. Rinse
| several times in cold water. then drain:
| spread on a cloth to dry and let stand on
| ice until thoroughly chilled. For the may
onnaise drop the yolk of q raw egg INTO
| a chilled bowl; add one-quarter OF a tea
| spoonful of salt and a dash OF cayenne,
| and stir until the egg. thickens slightly.
| Then, from a cupful of olive oil. add III
! tie to the eggs-at first hardly more than
| a few drops at time Stir steadily and
! always In the same direction. If In not
weather 1t will be well to stand the bowl
| in a pan Of cracked Ice. Continue slowly
| to add the OIL until the mixture Is thick
/ enough to ball the spoon, then add
| few drops Of strained lemon juice. Con-
| tinue to alternate the oil and lemon juice
| in this way until the Oil Is all used and
| the dressing is thick and of jelly-like
| consistency. Keep on ice until ready to
] use. About half an hour before serving
| line a bowl or dish with selected lettuce
| leaves. To a few spoonfuls of the mayon-
| naise add sufficient lemon juice Or vinegar
| to reduce to a thick, creamy texture. Cut
! the shrimps in pieces, reserving few for
| earnishing To the remainder add the thin
| ned dressing. turn into bowl and cover
| with some of the thick mayonnaise. serv-
| ing the remainder in small bowl or
| pitcher.
Autumn Desserts.
It is Just as easy to serve the dessert In
| an attractive manner as it Is to bring 1t
| IN the table as one often sees tia jumbled