Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-11
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melted butter. Hominy, rice or other cooked
cereal may take the place OF crumbs.

melted butter Hominy rice or other cooked
cereal may take the place OF crumbs
Rabbits.
crumbs. little parsley and thyme. nutmeg.
salt and pepper. Mix with q quarter Of .
| pound of butter. little cream. two beaten
| eggs: put in the body Of the rabbit that has
been cleaned and well washed. sew up.
l'dredge with flour and haste with lard.
Serve with fried parsley and butter sauce.
Planned Rabbit.-Clean and cut in halves.
place IN a baking pan. spread with butter.
! dust with pepper and salt and bake In a
| quick oven one hour. bastlng frequently.
When done lay on a heated dish. Add a
tablespoon Of Drowned flower to the gravy
in the pan: mix well; add half pint Of
| boiling water, stir, season with salt and
pepper, pour over the rabbit and serve.
| Larded Rabbit.-Take the backs Of two
rabbits. cut of the ribs. divide the solid
meat In piece, lard them and braise one
hour. Put in dish and pour over brown
| sauce.
Fillet Of Rabbit.ACook a rabbit about
half done. take the meat from the back
bone in long fillets. slice large onion and
| several mushrooms, salt them. Lard the
| fillets. season, lay In q stew pan with q pint
| Of white sauce onion and mushrooms; let
| cook twenty minutes. Lay on a dish, put
/ the mushrooms ana onions In the center
and pour the sauce over. Garnish with
| fried bread
Barbecued Rabbit-Grease the rabbit all
| over with butter and sprinkle with pepper
often and cook DONE When done put in a
! pan with plenty Of butter and set In the
| oven fifteen minutes. Make sauce OF four
| tablespoonful of vinegar, one Of mustard.
| two Of current jelly and one teaspoonful or
lemon Juice. mixed together. Pour over the
| rabbit and serve.
Two Hints.
In kitchen chemistry are to rub tough
meats with cut demon. which will exercise
an excellent influence, and to serve fried ap-
| pies. sweet ones If you can, with liver ana
| kidney.
Cranberries.
Frosted Cranberry Pie.-Chop one cup
| full of cranberries. stir in one cupful OF
| sugar, one heaping teaspoonful OF flour and
| the yolk of an egg. Bake with bottom
| crust only, as for custard pie, and when
done beat the white OF an egg to q sttff
| froth, with half cupful Of sugar and q
| pinch Of salt. Spread on the pie and set
back in the oven to brown lightly. When
cut the red and white form q pretty con-
trast.
Cranberry Tartlet.-Cover a plato with
nice pie paste, fill with the cold cranberry
sauce, wet the edge. Roll some OF your
paste thin and cut in strips about half an
inch wide and lay across the top of the
pie, five each way. Then put a strip ali
| around the edge, as on custard pie. to hide
where the strips Join. and crimp the edge
| by pressing the thumb firmly down and
drawing in the paste with the back of a
knife. Bake until the crust is done.
| Mock Cherry Pie.-One cupful OF cram
berries cut in halves lengthwise and the
seeds washed out; one-half cupful Of seeded
raisins chopped fine; one tablespoonful OF
-four mixed in cupful of sugar. Mix TO-
gether and pour on one-half cupful OF
boiling water, one teaspoonful OF vanilla
Be sure to use vanilla. Bake in two crusts
Cranberry -Cranberries, little
every pound of juice. Take ripe cranberries
carefully reject any spotted or decayed
ones. wash. drain them. Boil with little
water till quite tender. press through coian
| der and strain the juice, add the sugar anG
boil for ten minutes. Swimming and stirring
until done. Put in jars or in q mold.
Cranberry Sauce.-To one quart OF Gran
berries take two cups Of sugar. Wash the
Of water. When nearly cooked add the
sugar and cook slowly for ten Or fifteer
minutes longer.
To Cut New Bread.
Heat your knife before cutting new bread
and 1t will prevent crumbling.
A Practical
An inexpensive treatment for kitchen
walls is to rub successive coats of oil
mixed with varnish. into the walls unit
they are a pretty light brown shade; the
first coat makes them a light yellow, Their
each successive coat turns 1t darker
brown. This can continue until the walls
are a light chocolate in color.
The varnsh added to the oil produces a
surface which can be washed, and even
scrubbed. If necessary. and one that steam
will not discofor. With this wall 1t is eff
fective to paint the woodwork white; three
coats Of common white paint and then q
finishing coat of white enamel. This makes
a smooth. shining finish, which easily is
kept clean with cloth wrung out of skim
milk After this treatment 1t will appear
as smooth and shining as when first put
ON.
It Is possible to make the walls any color
one prefers by adding little dry colorine
matter to the oil and then stirring the var.
nish in afterward. Add the coloring matter
with a light hand, trying the oil from time
to time on piece Of board, so as not to
make the coloring too pronounced. It Ii
| better to run the risk of not adding enough
and SO be obliged to add another coat, thar
to apply one coat that Is unpleasantly dark
This treatment Of the walls Is far more
satisfactory than using wall paper covered
\ |
| down with a damp cloth from time to time
or oil cloth. which also would admit of wip-
ing down with cloth wrung out of am
| monia water. These last, not being a part
Of the walls themselves, afford an oppor.
| tunity for the odor of cooking to Nngel
longer than is pleasant, while they also
afford q lurking place in which the insect
fraternity may thrive. The day has passed
when the rear of the house is relegated
| to the back ground. and today the house
keeper exhibits her spotless kitchen with
pride.
Apple Mint Jelly
Select a half dozen apples of good tart
favor and cut them in small pieces without
corning or pairing. Prepare mint water by
packing mint leaves In cup until it Is full
Wash them clean. chop fine and cover with
a pint Of hot water. allowing them to steer
for ten minuts Strain and pour the liquid
over the apples In a saucepan and let them
simmer in the mint water until they are
tender. after which strain through q fine
sieve and add half Q box Of gelatin which
has been soaked for half an hour in a cup
full Of cold water and add it to the hot APP
pie pulp before straining the whole through
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