The Washington times., 1906-01-02

Waters Cheese
Macaroon Whip
Coffee.
While on first thought pork teuderIoins
at from twenty-five TO twenty-five cents
d pound may seem expensive. IL is TO
be considered that there is practically
no waste in the shape of bone or fat
and so a relatively smaller quantity viii
be needed. one side of each -enderIoIu
is covered with a thin but tough mus
Gle: remove this with a sharp knife and
split each almost through from end 10
end, Prepare a stuffing by seasoning
about one quart OF stale bread crumbs
With salt. pepper. a tablespoonful OF
very finely minced onion and a sprink-
ling OF thyme; slowly pour over this
one-half of a cupful Of melted or rem
dersd suet. mixing very thoroughly with
a knife. Spread out one of the split ten
derloins cut side upward. ard spread on
Il a thick layer of the dressing. cover
with another split loin and tie the two
together at intervals with twine. Ar
range on a rack in a dripping pan and
over each spread two or more very thin
slices Of salt lsFding pork. Roast in a
quick oven. basting frequently and al
lowing eighteen minutes for each pound.
ly cooked When done. transfer TO 4
heated platter, cut and remove the
tWine Pour Of a portion Of the fat
in the pan and to the remainder stir
in one or more tablespoOnfuls OF flour.
stand over the fFe and when the -four IS
brown. gradually sufficient water To
thin TO good gravy. Season and sim
mer for five minutes. then strain into
the gravy boat.
Early in the day put two tablespoon
fuls of fine barley in saucepan with
one pint OF water and simmer slowly
until the barley is perfectly soft, then
keep hot at the side OF the FIRE
Three large carrots viii make a de-
lightful soup. For the sake of appear
ance. select those which are as deep an
orange color as possible. Scrape or
pare thinly, then CRATE the carrots Place
in a saucepan. add one quart Of boiling
water and a half teaspoonful of salt
and simmer for half an hour, then
strain, pressing hard 10 get a portion
of the soft pulp.
Mix with the barley and return 10 the
fire In a double boiler. scald one pint
OF milk and thicken II with one slightly
heaping tablespoonful of -four blended
with a little water. Cook the carrot
and barley mixture for ten minutes. add
it 10 the thickened milk. season well
with salt and white pepper. and keen
hot for ten minutes longer. When serv-
ed. drop a pinch of finely chopped pars-
.ey over each piateful
4 spicy. we'll favored, tart annie AL
ways makes best sauce. Pare Quarter
and core the apples, then slice into a
saucepan; II very juicy but little water
will be needed Cover and cook slowly
until the apples can be pressed through
sieve, Return TO the fire long enough
10 swesten. then pour into a servina 2
dish ana put aside 10 chill IL quite
firm, bits OF current jelly dotted over
he top Just before sending to the table
enhance the appearance Of the dish
=, hen the dry yellow variety of sweet
potatoes must be used. boil in their
skins until tender; bake the moist var
IetN, m either case let stand for a few
Iloiaents, then skin and cut in quar-
ter inch slices. Arrange in layers in a
Lutiered dish, sprinkling each layer very
hDeraily with sugar and dotting with
lits of butter. Over all pour about a
naif cupful OF boiling water ana bake
for an hour or more in a hot oven
When trimming celery for the table.
lay aside those stalks which are too
green TO be served. Dip in cold water.
roll in a wet cloth and then in paper
ard put aside in cool place. SO fxed