Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-27

| ton BROTH seasoning to taste Cut up the
| vegetables small and fry them In the but
| Ter TIL tender and of light brown color.
Add enough water to keep them from burn
ing, and stew for an hour. Then rub through
sieve with little more broth Stew
Tor a few minutes longer; salt and cayenne
TO taste. If properly done the SOM WI
be as thick as cream
onion Soup-Water that has boiled a leg
or neck of mutton, one shank bone. six
onions tour carrots. two turnips salt Into
the water that has boiled leg or shank
OF mutton put the carrots and turnips and
shank bone, and simmer two hours; shen
| strain 1t on six onions first sliced and fried
light brown; simmer three hours skim
! carefully and serve. Put into it a ittl.
roll of bread :
Clear Soup.-One quart brown stock one
| fourth pound of lean beef one onion one
! carrot, two whites of eggs carefully re-
move the fat from the meat chop It fine
ana put 1t in basin of cold water Just
stirring II to separate 1t. Let 1t stand five
minutes; then pour 1t into a saucepan with
the vegetables cut in pieces the whites
and broken shells of the eggs and the stock
whiie heating over the fire whisk well until
IL begins to rise, when cease and let It
boil two minutes. Cover closely and lei
stand quietly until there is thick crust
on top; then strain through jelly bag or
soup cloth. Vegetables cut into small strips
OF waters and boiled for ten minutes may
De added before serving.
Club Cookery
Familiar to every woman whose husba nd
| is member of club is the complaint that
our cook cannot serve kidneys as we get
| them at the club" / nese are two REGIMES
for Kidneys, as a weIl-knowu club chef
prepares them: Order veal kidneys with
the suet left on Trim them split and
broil them ten minutes over a clear fire
Serve on toast with melted butter, salt
cayenne and little lemon juice poured
over them.
| More alluring still are kidnevs cooked ten
| minutes in brown stock, drained and sliced
| Put alternate slices of kidney and thin
| ~ sliced bacon on a skewer with fresh
mushroom cap at each end. Broil until the
| bacon is quite crisp, and arrange on toast
Stir together a tablespoonful of -four and
! the same quantity of butter cook and thin
| with brown stock In which the kidneys
| were boiled Season and just before sery-
| isg ADD tablespoonful of sherry Ma
deira.
Broiling.-There some broiled dishes
| "hlch are not broils at all In the strictest
sense of the word Sardines and bacon are
among them: 1t is not practical to broil
bacon over the Goals, the fat invariably
catches fire, and the resulting smoke and
smell Is disagreeabie. Sardines also are
difficult, for the same reason and also be-
cause they break easily. To broil sardInes
drain them carefully and lay on brown
paper In the oven until they are hot Law
each sardine on finger slice of toast
squeeze lemon juice over them and sprin-
kie with finely chopped parsley Bacon
should be placed on a wire broiler and put
IN a hot oven over a dripping pan
Club Pudding.-Mix the Juice of four
oranges and two lemons. Whip a pint of
cream and add to it a cupful of chopped
! walnut meats. Sweeten and flavor and mix
with the fruit juice. Fill mold with the
mixture and pack in salt and ice for at
least four hours
Asparagus
Asparagus With Toast-After scrapjng
the stalks to cleanse them, place them in
vessel of cold water, tie them up neatly
INTO punches of about twenty-five heads
each. then place them in a saucepan of boil
Ing water, sprinkling handful of salt over
them When 1t is boiling remove any
scum there may be; the stalks will be ten
DER when they are done; they will take
about twenty minutes or half an hour: be
| earefnls TO take them up the minute they
are done; have ready some toast. dip II in
the liquor in which the asparagus was
boiled. dish upon toast, and serve with
boat of melted butter
Asparagus IN Ambush-Two punches of
asparagus, eight stale biscuits (or rolls may
be used, four eggs. about one-half pint OF
milk butter the size of an egg -four pep
o. the two punches of asparagus. boil them
tender and mince fine While they are boil
ing take the biscuits or rolls. divide them,
keeping the top half for a cover: place them
all in the oven TO crisp: make the milk
hot, and then pour In the eggs, beaten; stir
over the fire until 1t thickens. then add the
butter rolled in -four, and lastly add the
asparagus: spread the rolls with this mix
ture, put on the tops and serve hot.