Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-10

minutes. having first skinned OF all the
tat Strain the gravy on the beef and
serve.
Beef omelet-Three pounds of beefsteak
three-fourths OF pound of suet. salt and
pepper, little sage. eggs and six Boston
crackers. Chop up fine the beefsteak and
per, and little sage, three eggs and six
Boston crackers rolled; make into a roll
and haste.
Stuffed steak.-Take a good sized round
steak. slash until tender. Have ready a
dressing made Of bread crumbs well sea-
soned. with bits of butter, an onion and
parsley chopped through it. Spread the
steak with this. roll and tie firmly. Brown
three tablespoonfuls of -four In your pan.
work in little butter and thin with cold
water Put the steak in the pan and haste
frequently as 1t bakes in a moderate oven
Kitchen Hints
By little things are good housekeepers
judged. and the parsley decorations the
crfspness of salads and the presence of
'frfiis with the meats mark the difference
between plain and artistic cookery
Keeping the Lettuce Fresh.-It is often
convenient for the housekeeper to prepare
her lettuce some hours before it is to be
eaten. In that case break the leaves apart
wash 1T thoroughly wrap it in a wet nap
kin and put 1t on the ice. 1t will keep fresh
and crisp for one even two days.
Stews.-The flavor Of stews may be varied
inexpensively by the use of various herbs
Although the gravy of stews may be made
with water. they will be richer and more
nourishing IL. instead of water they are
made with the liouor in which meat has
been boiled. liquor from the stockpot, stock
made with a few cooked or uncooked bones
or gravy left over from previous stews.
observation-disclosures. savoys and cabbages
must be boiled in plenty of water with a
teaspoonful of salt to every half gallon.
They must be kept well stirred and IL boiled
with the lid of will want no soda 10 keep
them green unless the water is hard. Peas
want plenty of water. with salt in it.
To Choose Fish.-The eyes of fish IL fresh
are bright. the giils red and the flesh firm.
Fish always should be well cleaned and
kept in cool place until ready to cook In
frying fish use good fresh lard or lard and
beef suet mixed. Use the wire basket if they
are to be fried in kettle, with enough lard
to cover them. but many prefer them fried
in skillet. with only small quantity of
grease.
Lemons and Oranges
Lemon Extract.-To prepare the best
lemon extract for fiavoring purposes pro-
cure a quart bottle have it perfectly neat
and clean. pare the yellow rind off the
lemon carefully. taking off as little of the
white skin possible. cut it in fine bits,
put it In the bottle and fill up with best al
cohol-only the best will cut the oil, which
Is the fiavoring desired and exists In the
outside rind only. A dozen lemons will
make a quart OF the extract. The cheapest
way Is to have your bottle ready. and when
ever lemon Is used save, the outside rind
and drop 1t In the alcohol. In that way
you have much betterSextract than any
that can be bought, and the cost is small.
Crystallfzed Oranges and Grapes-Divide
tangerine oranges in sections. Carefully re-
fIxo LNr-@ l.
end OF long thread until you have all you
want. Make sirup by boiling graduated
sugar and q little water to the point where
1t viii form threads. then dip two of the
orange sections In and suspend over a stick
to harden. Pr0ceed until all are done.
When hard cut OF the threads. The grapes
are dropped in and lifted out with a spoon
to buttered dish. Piled UP on a glass dish
these fruits make beautiful addition to
any table.
Lemon Jelly.-Dfssoive one box gelatine
in one pint of cold water. add one pound of
sugar. the grated rind of one lemon and
juice Of five. and one quart of boiling water;
mix thoroughly and strain through flannel
into glasses: wiring the bag out of water be-
fore using; do not squeeze the jelly through,
as 1t will not be clear.
Nectar.-Slice thin two oranges and two
lemons removing the seeds. Have a cup of
grated or sliced pineapple. put in a wide
mouthed pitcher. add two cups of powdered
sugar. stir well: add one quart of pounded
Ice and one pint Of water. stir well. If too
sweet add lemon juice. Can be colored with
q little red wine IL desired.
Melted Butter-Put one ounce butter in
stewpan: when 1t Is melted put in one ounce
-four: stir 1t quite smooth over the fire, and
pour in by degrees one-hah pint water. Stir
till 1t thickens. then move 1t to the side of
the fire. This recipe will never fail to pro-
duce good melted butter. free from Jumps.
II you cannot afford so much butter use
less. but never put more flour than butter.
Melted butter too often resembles paste
Mint Sauce.-Wash clean and chop fine
handful of mint without the stalks; dissolve
one-half ounce sugar in one-half gill of
water. add to 1t one gill of vinegar and the
chopped mint: mix well together.
Cold Maitre dHotel Sauce.-Put about six
ounces of fresh butter ON a plate, knead it
together with some chopped parsley, pepper,
salt and lemon juice. This butter is used
chiefly for French beefsteaks, for broiled
mackerel and other sorts of broiled fish,.
Plain White Sauce.-In three tablespoon
fuls of nice melted butter mix thoroughly
one tablespoonful of sifted flour, add three
fourths of a pin of milk. boil once and then
stir quickly. For color add a little yolk of
eggs. and for flavor lemon Juice.
Oyster Sauce.-Beat quarter OF a pound
of butter and three even tablespoonful of
-four to cream. then turn on a pint of
DoLlu8 Wallet, surfing DTiskly, let II Doll,
then add pint of solid oysters and boil two
minutes II desired. can flavor with chop
ped celery or parsley.
For Invalid Cookery.
Essence OF Beef.-Lean beef, chopped 1ne
Put a sufficient quantity onto bottle
to fill up its body. cork 1t loosely and
place 1t In pot Of cold water, at
taching the neck by means of string TO
the handle OF the vessel, Boil this for an
hour and half or two hours. then pour
on the LIQUOR and skim It, To this prepare
ton may be added spices. salt, wine, brandy.
etc. according to the taste of the patient.
Vegetable SouD---Take one turnip. one po-
tato and one onion: let them be sliced and
boiled In one quart OF water for an hour.
Add as much salt as is agreeable. and pour
the whole upon piece OF dry toast. This
forms an agreeable substitute for animal
food, and may be given when the latter is
inadmissible.
Chicken Broth.-Cut up a fowl and break
the leg bones. Put into stewpan with a
quart of cold water. q .teaspoonfui Of salt
and the same quantity of white sugar. Boil
gently. Hmmering constantly for four hours.
Then strain into q basin. When cold take
on the fat When REQUIRED for use warm a
cupful