Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-14
INEXPENSIVE STEWS

lily table for reasons of economy rather than
because they are welcome as a tasty dish.
| And 1t is true that the average stew has lit
tie to commend 1t to the fastidious palate.
Like many another wholesome dish, the rea-
son for this is hasty preparation and lack
OF care in the cooking.
| A stew to be delicious must be seasoned
and boiled in just the right manner. and
| when this is done no more savory or nour-
fshing way can be found for serving meat
and fish, The following recipes the APP
proved methods by which the modern cook
ing schools prepare and serve the moro
| usual kinds of stews:
| Oyster Stew.-Choose about fifty nice largo
| oysters. Place them In colander and al
/ low them to stand until the juice has
drained off. Now drop the colander into
pan of cold water and allow the oysters to
drain second time. Heat a saucepan pip
Ing hot, throw in the oysters and shake
once or twice over the fire so that the water
Will be dried off without curling the gills.
| Cover with two cups of milk and push on
| the back of the stove so that the milk can
heat gradually. Cream together one table
| spoonful of -four and one tablespoonful OF
butter. Bring the saucepan to the front of
the stove. and as soon the milk bols up
| thicken with the -four and butter mixture
| and stir until the sauce becomes creamy.
but not really thick. Add six whole all
| spice, one-half teaspoonfui of salt, dash
| Of pepper and serve at once in heated soup
plates with toasted crackers.
| Stew of Bass or Perch.-One pound of fish
Is sufficient. Wash thoroughly and chop off
| the head and tail. Cut the fish in slices
two inches In width. In a covered saucepan
put two tablespoonfuls of butter and one
onion chopped into very fine pieces, and
cook until the onion is soft. Next put in
the fish and allow ii 70 cook for ten min
utes. Strain a can of the best tomatoes and
add to the fish. with one tablespoonful OF
chopped parsley, one teaspoonful of salt
and dash of pepper. Allow these to cook
| together gently for about five minutes and
serve with potatoes boiled to a downy
| fialziness.
| Veal Stew.-Bol rapidly for twenty min
utes four ounces of macaroni-the water
| should be boiling before the macaroni Is put
| in. Drain and throw into cold water al
lowing it to stand for half an hour. Drain
second time and place in a saucepan.
| Barely cover with hot water and allow it
| to simmer on the back of the stove. Take
one slice of veal steak and cut into neat
| squares. Pour a little salad oil into a
| saucepan, and when it becomes hot drop in
| the pieces of veal Stir them around in the
steaming Oil, and In a minute or two push
the saucepan to the back of the stove to
| allow the meat to cook slowly for half an
| hour. Keep the saucepan covered during
| this cooking process. Stir together one
cup OF breadcrumbs and two tablespoon
| fuis of grated cheese, adding a dash of
paprika or red pepper and a pinch of salt
Take a very scant teaspoonfuI of salt and
scatter half of 1t over the macaroni and
| the other half half over the veal Just he
fore the stew is to be served place the veal
| on platter which is piping hot and lay
| the macaroni around it. In the saucepan
from which the veal was removed place the
breadcrumbs and cheese and shake over
| the fire until they become a golden brown.
| Spread these over the top of the veal and
macaroni.
Creole Stew.-Take one plump chicken
which has been singed and drawn and di
Ylded into ten pieces. Cut three pood-sizaJ
| onions into thin slices and cook them with
| out browning in two tablespoonfuls of but-
Yer yer. Nhen done lay the chicken joints In
the same saucepan. with all the dark meat
at the potion. Now add one cup of finely
| chopped celery and one can of tomatoes
wnich nave been carefully strained Allow
al TO come to the boiling point cover the
| saucepan and simmer for half an hour
1nen add one level teaspoonful of salt. half
teaSpoonIW of pepper and one can of
corn Push to the front of the fire and alou1
them TO become thoroughly heated Serve
tie chicken IN the middle of a large platter.
Win the corn and tomato sauce in which IN
was cooked poured around It,
| Mutton Stew.-Buy one breast of p,utto,,
| and have the butcher senarsta n ha,
| the ribs. Place these parts in a sancenaa
ana shake until they become eold.,
crown. Pour over them four cups of boil
| ing water or soup stock and thickan
with one tablespoonful of four and go
ssapiespoonIul of butter, creamed together
on.a with two onions chopped very fine.
que scaht teaspoonful of salt a dash n,
pepper and one tablespoonful of chonnoS
parsley. Cover the saucepan and SHINE.
senlly TOT an hour or until the mutton Is
tenuer. Add one can of green maze 80
cook together twenty minutes PIaca thu
F.,II, on platter, pour over it the care
fuiiy strained sauce and surround with
peas and circle of boiled rice iA
Another Mutton Stew-Cut two ,ao,, 81
mutton into small pieces. Place the suet
IloAh these necks IN saucepan and stir
t oser tne ire until nearly melted. Put in
.He pieces or mutton and shake until thew
become shriveled on all Sides Push to the
BACK OF the stove and thicken the FAT with
Two taplespoonfuls of flour. Pour over
the meat quart can of strained tomatoeo
ana STIR together until they reach the hofI
Ing point. Season with one onion chonnad
hne, one bay leaf and one teaspoonfu1
OF kitchen bouquet. Put the cover ON the
saucepan and simmer for one hour and a
nail Serve surrounded with onions. a
cream sauce Tor the onions, boiled or
baked should be poured over them when
they are placed on the individual plates.
French Beef Stew.-Tals reouires n Lar
OF beef which should be thoroughly wiped
with damp cloth. Cut the meat from the
bones and lay the latter In the bottor, oS q
Kettle with the beef on top. Bring 10 tha
boiling point in four quarts of water and
SKIM Cover the kettle and push to the
back or the stove to simmer for three
hours. In the meantime pare one turniD
and Two good-sized carrots and cut into
cube and diamond shapes. At the end Of
three hours add two onions, which have
been peeled and sliced, to the meat and
season with one bay leaf, one teaspoonfuI
of salt, dash of pepper and one salt
spoonful of celery salt Now add the vege-
tables ana cover the kettle again. Allow
the meat TO simmer for another hour
Next take out the meat and keep warm
Strain the liquor in which the beef was
cooked and to two cupfuis of IL add two
tablespoonfuls OF butter and two table
spoonfuls of flour, and stir until boiling
Add half a teaspooneful of salt, a dash OF
pepper and one teaspoonfui of kitchen bou-
quet Throw in the vegetables which were
strained from the stock and heat over boil
ing water. Serve the meat with the sauce
poured over it.
The Care of Children.
If a child sleeps much in its mothers or
la..f l.zr