The Washington times., 1906-07-10

A much-dreaded event in the modern
household is the preparation and ser
vice OF dinner on the night in each week
when the maid is away, Topsy-tuFvy-
dom usually reigns, and with salt and
pepper cellars forgotten. no drinking
water on the table and a dinner not any
TOO palatably cooked, the male mem
bers OF the family more often than not
wish they had remained down town to
eat. while the woman who has taken
her turn in the kitchen generally sits
down TO the evening meal devoid Of ap-
petite and almost at khe point OF tears.
Just how 10 escape the evils of this
night IS a problem which every house
wife should make d study of for Il has
20 do with the peaceful order of her
household. She VIII find that she can
solve Il IN one Of two ways The first
IS 20 have only the very simplest food
on this night. such as steak or chops
for the meat course. canned vegetables,
creamed potatoes and a dessert which
can be bought at the nearest bakeshop
II this way. with a little planning, the
table can be set IN the customary fash
ion. and once served. there viii be no
need of3 each member OF the family
jumping up 10 fetch some forgotten
necessity.
The second solution Of the problem is
10 have the maid cook one or more OF
the dishes which viii be required On the
day before or the morning OF her day
out. Then there viii be little left for
the housewife 10 do, and what ig more.
all the clumsy cooking utensils viii be
out OF the way and not waiting 10 be
washed when the dinner is over.
Here are some delicious yfands which
viii meet with hearty approval, and
which ean be prepared with very little
difficulty:
Two ways OF serving cold bOiied
chicken Have a tOWl or chicken cook
ed until tender. the water being Favored
with onion. parsley. and a slice OF ham,
and allow It. when done. 10 cool in the
liquir. An hour before time for dinner
remove the chicken from the liquor
take of the skin and pick every bit or
light and dark meat from the bones.
Then there are two methods OF prepar-
ing these well-scasoned scraps.
No. I'm CasscrOle.-Make one pint
OF thick white sauce. using one cup Of
the liquor IN which the chicken was
cooked and one cup Of milk. Thicken
with two tablesp0onfuls Of -four and
one tablespoonful OF butter. Season
with salt pepper, and mace. Should the
sauce not be perfectly smooth. strain
through hair sieve. Now place the
chicken IN the casserole or baking dish
and cover with tho sauce. Spread over
the top OF this a piece Of buttered pa
per and put on the cover. Cook IN
moderate oven for three-quaTters OF an
hour. Then place the chicken on pieces
Of toast on a hot platter. Stir two eggs
into the sauce which remains in the
dish, and, II handy, two tablespoonfuls
OF cream. When thick remove from the
stove. add one teaspoonful Of lemon
juice, a few drops at a time, and pour
over the chicken and toast.
No. Chop the pieces OF cold chick
en- meat into fine morsels. Make a thin
white sauce, using the liquor in which
the chicken was cooked, and stir the
mOrsels OF meat into it. Now prepare
thick pieces OF toast, put the meat on
Il, pour over the gravy, and with a ring
Of cooked rice about the edge, serve al
once piping hot
Asparagus Salad.-Have a bunch OF
asparagus cooked in the morning until
the stalks are quite tender. and yet uu-
broken. Cut of the hard white portion
and drain the heads on a soft cloth
Serve with mayOnnaise dressing, which
can also be made early IN the day.
Potato and Tomato Salad.-Pass the
yOlks OF three hard boiled eggs through
a sieve into a basin. Season with Gel
cry salt, pepper, a dust Of curry powder
and a little sugar. Add two tablespoon
fuls OF oil, working it into the yolks OF
the eggs by degrees with a wooden