Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-07
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rately. Veal needs thorough cooking to be
moderately digestible, after the first
heat has colored the meat cover and cook
more sioWly-two and a half to three hours
is not too much.
AS 1t Is deficient in fat 1t will be well to
cover the top with thin slices of sue; or salt
pork, and the broth made from the bones
may be used to keep the fat from burning
on the bottom of the pan.
VEAL CUPS WITH MACARONI.-If veal
or mutton Is left over in scant quantity for
meal, boil sufficient macaroni to double
the amount and put through the food chop
per. using the coarse cutter. Season highly
with salt. pepper, onion juice and chopped
parsley, and to each pint add well-beaten
egg and two tablespoons of good gravy.
Pack into buttered cups. steam for half
an hour and serve with tomato or brown
sauce.
SAUSAGE WITH TOMATO SAUCE
The sausages "a pound or more) are placed
in frying pan with boiling water poured in
to the depth of an inch The pan is covered
and placed over hot fire that in about
ten minutes the water will have evapora ted.
they are then quickly Drowned and 4 part
of the fat poured off Into the remainder
there is stirred one tablespoonful and a
half of flour. and to this is gradually added
one pint of strained tomatoes. Ten minutes
more cooking will be needed, and they are
served with graham or entire wheat bread.
BRAISED SLEEPS TONGUES.-Wasn
the tongues. cover them with boiling sailed
water and simmer slowly FOR an hour then
take from the fire. Plunge them for "a mo-
mert into cold water. then remove the skin
and trim off tie roots. Ii too large to serve
to one person, cut each in half lengthwise
Make rich brown sauce with one hea ping
tablespoon of butter. two tablespoons of
flour and cup and half of the pot liquor
Add one-half of cupful of the thin part of
the can of tomatoes, two cloves. one small
onion chopped fine, one-quarter of tea
spoonful of salt, two sDrigs of parsley and
one-half Of a teaspoonful of peppercorns
Simmer slowly for half an hour then rub
through a sieve. Thin with three-quarters
of cupful more of the pot liquor and pour
over the tongues, which have been laid side
by side in pan or baking dish. Cover close
~ and place in a moderate oven for two
hours. In serving add to the sauce one
tablespoonful of sherry.
Oddities.
POTATO CRUST.-Rub through wire
sieve half pound of cold potatoes and mix
with them half pound of -four two ounces
of butter, quarter of pint or even less of
water so as to make all into a light paste.
Roll out lightly on board to a quarter of
an inch thick, and cover the pie with it.
This is a light pastry and suitable for sweet
or savory dishes.
FRENCH STEW.-Put a little butter into
a frying pan, and when IT is hot add a
sliced onion to brown. Boil carrots and
turnips. cut in fancy shapes, till tender.
Take some gravy from the meat joint, add
to the onion, etc, and cook for few min
utes, then strain. Have slices of cold meat
ready, lay In the gravy, simmer for ten
minutes, add the carrots and turnips. Pour
all on to hot dish, garnish with sippets
OF toast and serve.
HALIBUT WITH TOMATO SAUCE
Make a sauce with two cups of stewed to-
matoes, one cup OF water two bruised whole
cloves and two slices of onion cooked to-
gether for half an hour. Melt one-quarter
cup of butter, rub in one rounding table
spoonful OF -four, and then pour on the
hot tomato. Cook ten minutes and strain.
Scrape the black skin from a steak of hall
but weighing three or four pounds. Dust
with salt and pepper; put In a baking dish
not much larger than the fish. Pour on
half of the sauce and bake three-quarters
of an hour. Add the remainder of the
sauce at intervals while baking. Basic
several times.
BAKED MINCE ROLL.-This is quite a
dainty dish. which can be made out of
scraps of cold meat, ham or tongue etc
machine and add to 1t a third of bread
crumbs. Season this with parsley. pepper
and salt Beat an egg and work it into the
mixture. Make some nice sh1sst crust, roll
it out. place the meat on it, fold the pastry
over so as to make a neat roll Bake for
twenty minutes and serve with thick brown
sauce.
Week Day Puddings-
HOLIDAY PUDDING.-A plain sponge
cake, strawberry JAM icing, rich custard
some preserved ginger. Make the sponge
cake in a round mold; take out the inside of
the cake, not too near the edge, with cut
ter; put in layer of strawberry jam, not
too thiclily spread. Cut the inside of the
cake you have taken out in slices, spread
some jam between each slice and replace
the cake. Ice it over nicely; put it in
slow oven to dry the icing. Then make the
custard and pour into it small pieces of pre-
served ginger. Pour into the cake and serve
hot
FRUIT PUDDING. - Crust, one-fourth
ounce suet to six ounces flour, pinch of salt,
and water enough to make a thick paste,
fruit and sugar Make the crust of suet,
flour, salt and water; roll it out thin before
putting into a buttered basin, then add the
fruit mixed with the sugar, except in case
OF apples, which are sometimes hardened
by boiling with sugar; put on lid of paste
and boil the pudding one and one-half
hours. Care should be taken to roll the
crust thin in order to get as much fruit
as possible into the pudding. 1t IS good
plan to stew little fruit and serve it with
the pudding. as it should be given to chill
dren in large proportions.
LEMON eggs, TWO cup
fuls sugar, four tablespoonful cornstarch.
two lemons, butter. Beat the yolks of the
eggs light, add the sugar; dissolve the corn
starch in little cold water, stir into it two
teacupfuls OF boiling water; put in the
juice of the lemons, with some Of the grated
peel. Mix all together with a teaspoonful
of butter Bake about fifteen minutes.
When done, spread over the top the beaten
whites of the eggs and brown.
VELVET PUDDING.-Five eggs, one and
one-half cupfuls sugar four tablespoonfuls
cornstarcb. three pints milk. Dissolve the
cornstarch in a little co d milk and add one
cupful of sugar and the yolks OF the eggs
beaten Boil three pints of milk and add
the other ingredients while boiling; remove
from the fire when it becomes quite thick;
flavor with vanilla and pour into a baking
dish; beat the whites of the eggs to a stiff
froth; add one-nalf cup sugar; turn over
the pudding and place it in the oven and
let it brown slightly.
FAIRY PUDDING.-Over one-half box
gelatin pour one cup of cold water and let
it soak one hour. Let one pint of rich milk
come to a boil and add to it three we'll
beaten eggs and one-half cup of sugar
When 1t thickens stir in the gelatin and
in two minutes take from the fire and
flavor with almond ,,,or,1