Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-14
Inexpensive Dinner for Four.

| inexpensive Dinner for Four.
49,, Liver baked In bed Of vegetables ,thsss. italian
Apples Ia Marie.
! Things Necessarily full soup bunch
with plenty of parsley. A whole beef or
! Calls liver, with pound of salt pork cut
for larding Half of cabbage Some large
sound apples.
| Potato Soup with Parsley.-Take six good
| potatoes and add one-quarter pound Oh
| salt pork. Cur in small pieces one or TWO
green onions, leaves or the petals from the
white part of the onions. Add several
| pieces of parsley. Put them into sauce
pan with enough water to cover them well.
| Let them boil until the pork is tender and
| thoroughly done. BY that time the pota-
| toes will have fallen to pieces. Take out
/ the pork and rub the potato through
colander. Add to the mixture pint of
| milk and salt to taste. Add bit of fresh
! butter the size of a walnut, or you can
| make this unnecessary by rubbing the pork
| in with the potatoes and in this way get
| ting all the richness strained into the soup.
Serve with a tiny sprg of parsley in each
| plate.
Liver Baked In Bed of Vegetables.-Hav
| the liver left whole and use little more
| than half of the pound of pork for Harding
| it across the top, either doing 1t yourself
| or letting the butcher do 1t for you. If 1t
! is beef's liver have 1t skinned. as this
gives 1t a more delicate flavor. Soak it In
| clear water or in sailed water, which Will
! extract the blood. The pork will not be
| hurt by this process, as you can leave 1t
| little out of the water and rinse it thor
| oughly when through soaking.
Dlano he HI rd Of fha
| salt pork in the bottom of the baking pan.
| Slice the carrot and the turnip from your
soup bunch Slice the rest of the onion
| used to flavor the soup. Put in teaspoon
full of whole pepper corns and half a dozen
cloves, few leaves of the parsley, and IL
| you have it, a bay leaf. Add little water
and lay in the liver. If calf's liver, bake
about an hour and half and If a beefs.
bake two hours, covering more than nan
! of the time in either case. Basic OFTEN.
| To make the gravy pour all the rat away
| from the pan except about two tab!espoon-
fuls Rub the vegetables through a sieve
| with potato masher, and put back in the
pan with tablespoonful of -four. Stir until
| brown and slowly add boiling water Il
should take nearly pint. This dish is de-
licious.
Cabbage Italian.-Chop the cabbage fine
and boil fast in an open kettle of boiling
water until tender, or for about fifteen min
| utes. Drain off the water and dish up in
| covered eartien dish, preferably cas-
Serole so that it can be kept hot Mix in
| a teacup two tablespoons of sharp vinegar
| and three of olive oil, with salt and pepper
| until it forms an emulsion Toss 1T through
| the cabbage with a salad spoon and fork
Apples a La Marie.-Pare some large, firm
| apples and scoop out the core. keeping them
| whole at the bottom. Fill the cavities with
a custard pie filling made of milk, egg and
| a little sugar and nutmeg. If they are at
hand two or three stale macaroons may be
crumbed and added. Cover each apple with
| a little short crust or pastry strips, winch
should be shaped in a sort of knot or bow
Bake in moderate oven, covering part OF
the time with paper an inverted pan II
| there is danger of the apples getting done
before the pastry. When done sprinkle
granuiated sugar over them and serve
either warm or cold with cream.
small range for electricity has attached
to it various tubes which lead In turn TO
the articles to be heated. AS it was DEM
| onstrated 1t showed one boiling pot of
water which was standing on the table,
with the electric tube attached to the pot
Another was attached to fatiron: ana
another was making a cup of hot coffee.
A new food chopper can be made TO cut
| vegetables or pulverize bread crumbs by
merely changing one of the attachments or
grind meat vermicelH fashion Merely
Changing one of the attachments will pro-
| duce atoms in the form best suited to the
material.
A carving set with cut glass handles is
novelty which is more substantial than 1t
sounds and fits in with the napery, glass
and china so much better than the dark
stag handles that it is almost prediction
that they will become popular.
Carvers mounted with silver in which
there is a rooiny place for monogram are
one of the new designs.
There is an imported line OF Kitchen pot
terry which shows jelly molds in fishes, fruit
and flowers, tea pots, baking dishes, big and
little pitchers and teapots. Complete col
lections of jars for spices, salt, coffee, sn-
gar raisins and cereals are shown, and at
arftSt fancy
oil and vinegar which have smooth white
china shoppers
A punch bowl with cover is new in cut
glass. 1t is shaped like pear and has
handle on the lid that is shaped like the
branch of a tree. They taper down to a
small circle at the base and come in the
new designs of cut glass, which are the.
wheat cut" which has natural looking
sheaf of wheat; the ''geometrical, which Is
three-quarters circle or triangular de-
sign artistically filled In with floral or scroll
devices or with lace checker work in small
spaces.
A new soup kettle Is made in steel ware
with white porcelain lining. 1t Is fashioned
with an eye to doing away with scaldfng
In pouring off boiling water from vege-
tables. The cover is so trimmed that it
can't slip off and the top handle is rigid
and does not heat. Besides this there Is a
side handle and inside spout drainer
which does away with the need of straining
the soup.
A self-basting rooster is oval both at top
which makes 1t easy to clean. 1t has
tght-ftting cover and a raised pan inside,
which keeps the cookery from burning.
Some New Candies.
Chocolate Chips.--Put two pounds of SUI
gar into saucepan and add one-half pint
of water and one-eighth teaspoonfu of
cream of tartar. Set the fire and stir
until the sugar is dissolved. then wash down
the sides of the pan and cook to $40 degrees.
Then stir I'm half cup of molasses and
continue to stir until a little dropped In
water, will break with a crack. Remove
from the fire and stir in tablespoonful of
butter and tiny pinch of salt Pour out
on buttered slab. AS it coos little fold
it together and add two or three drops of
lemon oil, ard pull Have ready a slab
which is quite warm, and spread the taffy
upon it, working it out in thin strip or
ribbon The warm slab viii cause this to
become fat With little help from pad
die. Cut into chips and remove to a cool
slab without breaking apart. When cool
break apart. Make a chocolate coating by /
OF cd pbpa 10