Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-20
When Madam Cooks

| me much-dreaded events In the modern
househoid is the preparation and service OF
! "hner on the night in each week when tho
haid Is away Topsy- tlrvydon, usually
| reigns. and with salt and pepper cellars
| i'fso'teh' no drinking water on the table
ana dinner not any too palatably cooked
| epe male members or the family more o.,er
| ''iah not wish they had remained down
| IOWA 10 eat while the woman who has
| .aAeh her turn In the kitchen generally sits
| uo"n 70 the evening meal devoid of anne
'i.e ana almost at the point of tears.
! just now 10 escape the evils OF this night
IS problem which every housewife shonla
make study OF, fer II has to do with thu
| peacefui order OF her household sha Will,
una that she can solve II I'm one or two
ways Inc first Is TO have only the very
eihpies, food on this night such as steak
on chops for the meat course cannes, -,
etaoles. creamed potatoes aud a 49,,
winch can De bought at the nearest haka
| iop Ia TINS way. with a little planning
ion ' s,,H can be set In the customary fash
OF eacn member Of the family tIrnning -,
10 netoh some forgotten necessity.
| Inc second solution OF the problem, fs IA
sate the maid cook one or more of tba
dishes which will be required on tro a., 10
| !ore OF the morning of her day ont Tben
| there will be little left for the bousea-,c.
| e ~ IT,, anu what Is more, all the clumsy
Soohng utensils will be out of the vay ann
NOT waiting to be washed when the dinner
! is over " Ing ulhher
,r faere are some delicious viands which Will
meet with hearty approval and which ran
| De prepared with very little dIfsonlt,."
Two ways of serving cold boiled chicken
rave FOWL or chicken cooked until ton
u , ene water being favored with onion.
| parsley and a slice of ham ana arlo1,. :,
Wnen done to cool in the LIQUOR An bo,,.
oefore time for dinner remove the cbtnl,Sn
from the liquor. take off the skin and ricu
S oniy p1 NJ OF night and dark meat from tho
Jones Ihen there are two methods of rrs-
par1ng these well-seasoned SCRAPS
No. En- Casserole: Make one pint OF
nIich "hte sauce. using one cup of tho
iquoI IN which the chicken was cooked and
| one cup of milk. Thicker with two tahia
spooh1uis OF flour and one tablespoonful of
SS u season with salt pepper and mace
nnouio me sauoe not be perfectly smooth
sIain through a hair sieve. Now place the
chcheh IN the casserole or baking dish and
cover with the sauce Spread over the ton
OF TINS piece of buttered paper and put
| on the cover Cook in a modera re- ovap o..
three-auarters of an hour Then nlaca tho
| chicken or pieces of toast on a hot platter
S,I TWO eggs INTO the sauce which remains
IL, m, me dish, and Il handy, two tablespoon
| Iuis or cream. When thick remove from
| the stove. add one teaspoonful of lemon
lulce, few drops a time. and pour over
| the chicken and toast
| -No' -.-CuoD the pieces of cold chicken
| meat into fine morsels. Make a thin white
sauce. using the liquor in which the chicken
was cooked. and stir the morsels of MAI
INTO II. Now prepare thick pieces of toast,
put the meat on 1t, pour over the gravy
ana with a ring OF cooked rice about tb,
soge serve at once piping hot
Potato and Tomato Salad-Pass the volks
| OF three hard-boiled eggs through a sieve
| into basin Season with celery sail men
per. a dust Of curry powder and Ittja
sugar.. Add two tabiespoonfuls OF oil work
ing II into the yolks of the eggs by degrees
with wooden spoon. As soon as n per-
1ectly smooth paste is farnred pour in "A
dessertspoonful Of vinegar. When the in
gradients are thoroughly mixed add very
gradually three tablespoonfuls Of thick
cream and sufficient chopped parsley to
give the dressing a speckled appearance
Remove the skin from some new potatoes
which have been boiled and allowed to get
cold Then cut them into moderately thick
shoes Cut up some peeled tomatoes In a
similar manner. Dress the potatoes with
the egg mixture and arrange them neatly
in salad bowl. Place the slices of tomato
among them and. IL desired. garntsh tho
salad here and there with pieces of fresh
watercress. This is better II kept In the
icebox number of hours before serving
Egg and Cress Sandwiches.-Pas the
| yolks OF four more eggs through n sieve
and pound them to a paste with two table
spoonfuls of butter. Season with salt pep
per. gust OF curry powder and tea
spoonful OF vinegar. Add two tablespoon
fuls Of finely chopped cress Spread some
buttered slices of thin bread with the paste
MAKE into sandwiches, roll in damp nap
kin and place in tin box until dinner time.
These can be served in place of the regular
bread and butter.
Tomato and Cucumber Sandwiches-Cut
some thin slices from fresh cucumber and
also cut some tomatoes into thin slices.
Spread all on soft cloth before they are
required for short time. Put some fresh
butter into basin and beat with a wooden
spoon until 1t is quite white and soft. Sea-
son with celery salt, pepper, dust of curry
powder and little vinegar. Have ready
some moderately thin slices of white bread
Spread them rather thickly with the pre-
pared butter, place a slice Of cucumber and
one of tomato on each and form the sand
witches Keep fresh in the same way as the
cress sandwiches.
Raspberry Cream Cake.-Make a plain
cake In the usual way, fiavorng II with
lemon peel and vanilla, and bake in a deep
cake tin. As soon as the cake is done turn
out on a rack, and when cold carefully re
move the middle of the cake to within
rather more than inch of the sides and
top and put 1t aside for several hours. Stew
two pounds of raspberries with plenty or
sugar and rub through a fine sieve. Measure
this PURGE and make 1t hot, thickening IT
with gelatine in the proportion of an ounce
gelatine is quite melted before taking from
the stove. Then pour into basin to cool
When cold, but not set, add an equal guam
tity of whipped cream which has been
sWeetened, whisk the mixture for a few mo-
ments and pour into the hollow cake. Place
on Ice until ready to serve as a dessert.
The Useful Ice Cream Freezer.