davidaulloa/AmericanStories huggingface dataset:
The Washington bee., 1907-11-30
TABLE DELICACIES
WoRTH TRYING FOR CHANGE IN
THE MENU.
Cocoa Cookies Popular with Those
Who Have a Sweet Tooth-EN
ceIlent Plum Pudding Sauce
Good Summer Outlets.

Cocoa Cookies.-Cream half cup OF
butter with three-fourths cup Of
sugar. Add one beaten egg and one
fourth cup of sweet milk. Sift to-
gether with two cups of -four, one
fourth teaspoonful of salt, two tea
spoons of baking powder, four tea
spoons of dry cocoa, and one teaspoon
Of cinnamon. Combine wet and dry
mixtures. Bake Is minutes in hot
oven.
Grape Jelly.-To seven pounds Of
grapes add a double handful Of juicy
crabapples. Make the jelly IN the
usual way. II will be firm and retain
its shape when turned out of the mold.
Plum Pudding Sauce.-Cream to-
gether a cupful of sugar and half a
cupful OF butter. When light and
creamy, add the well beaten yOlks Of
four eggs. Stir into this one wine
glass of brandy, a pinch of salt, and
one large cupful Of hot cream. Beat
this mixture well. Place in sauce
pan over a fire and stir it until it
cooks sufficiently to thicken like
cream.
Tea ROlls.-One quart Of -four, one
teacup of warm milk, half teacup OF
good yeast, two eggs, level table
spoonful OF sugar, salt to taste. Mix
into a soft dough at nine o'clock. Let
it rise we'll; knead thoroughly, and
make into small rolls, sprinkle slight
ly with warm water; set to rise again,
and bake quickly.
Mothers Mufins-One-quarteT cup
melted butter, add two eggs, one
tablespoon sugar, pinch of salt; beat
together one teacup sweet milk, two
cups -four, two teaspoons baking pow
der.
Summer Cutiets.-Take half dozen
small outlets of lamb and stew until
thoroughly done, in good stock with a
plentiful supply of soup vegetables.
Take them out and weight them down
with a board until cold. Brush over
with glaze and ornament on one side
with pretty colored vegetables, cut in
to thin strips and arranged to form a
lattice pattern. Make a salad of the
cold boiled vegetables with peas to
predominate and heap it in a dish.
Lay the outlets around the edge with
the ornamented side up and garnish
the top with chopped aspic jelly.
The Washington bee., 1907-11-30
FOR LUNCH BASKET
ApPETIZING DISHES EASILY PRE-
PARED.
Cheese and Olive Sandwiches Are
Something of a Novelty and Will
Be Liked-Uses for To-
mato and Cucumber.

For Cheese and Olive Sandwiches
Work a cream cheese soft with but
far and cream and add to it half as
much bulk of ripe olives. chopped
Ape. Season to taste with salt and
white pepper or paprica and spread
the mixture on buttered bread, cut in
thin slices. This is especially good
sn whole wheat or Boston brown
bread, although it is also excellent on
yhite bread
10 one who has once eaten and en-
0yed the ripe olives is likely to care
much again for the ordinary green
olives.
Ripe Tomato Sandwiches.-Prepare
4 French dressing and dip into it
slices of raw tomatoes peeled. Lay
these between slices of thin white
bread. buttered. Prepare these sand
yiches only a short while before they
are 10 be eaten or they will become
sOggy.
Cucumber Sandwiehes.-Thes may
be prepared in the same way as the
tomato sandwiches, cutting the cucum-
ber into very thin slices. Always trim
the crust from the bread and cut the
ssndWiches rather small They are
much more dainty thus prepared
Christine Terhun Herrick, in Spare
Moments.
The Washington bee., 1907-11-30
EnaIlsh Gravy Seup.

Cut two pounds Of beef (from the
neck into dice and fry until brown.
Break two or three pounds of bones
and fry lightly. Bones from which
streaked salt pork has been cut make
An excellent addition, but too many
must not be used, less it make the
soup too salt Slice and fry brown a
pound Of onions, put them with the
meat and bones, and three quarts of
cold water into the soup pot; let it
boil up and having SKINNED it thor
oughly, add two small turnips, one
carrot cut in slices, a small bundle of
sweet herbs, and half a dozen pepper
corls. Let the soup boil gently for
four or five hours, and about one hour
before it is done add a little piece Of
celery Tor celery seed tied in muslin) .
When done, strain in the soup, remove
the fat, and when ready to serve let it
boil up. stirring in two tablespOOnfuls
Of c0rnstarch, moisteDed with bit of
the soup Season with salt and pep
Der 10 taste.
The Washington bee., 1907-11-30
Sehenken Noodles.

Beat one egg slightly, add one quar-
ter teaspOOnful of salt, the same guam
llCy of baking powder, one tablespoon
full Of cold water and flour sufficient to
make a stiff dough. Mark and knead
until elastic, roll to the thinness of a
sheet of paper, dredge thickly with
-four, roll up and out from the end in
thin slices. shake in lengths and drop
into boiling water for eight minutes
cooking, Drain and place on a but
tered pudding mold. Beat two eggs,
add one cupful of milk. one cupful
of finely chopped cooked ham and one
tablespoonful of parsley. Turn over
the noodles. lifting them with a fork.
Set in a moderate oven until the Gus
tard IS cooked.
The Washington bee., 1907-11-30
Quick Pickle.

Two quarts of cabbage, one quart
Of tomatoes, one pint of onion, one
pod of green pepper, with the seeds re-
moved. Chop fine and mix thorough
ly. Let stand all night, covered, then
put in a colander or in a muslin bag
and press out all the liquid. Season
with a tablespoonful each of ground
mustard, ginger, cinnamon, cloves,
salt and celery seed. Cover with two
quarts of vinegar, cold, and boil stead
fly until the vegetables are clear and
tender. The pickle will be ready for
use as soon as cold. To yellow the
pickle tie two ounces of tumeric in a
muslin bag and cook with it.
The Washington bee., 1907-11-30
FRUIT ALWAYS GOOD
MANY WAYS o. SERVING THE
BLACKBERRY.
HAS Valuable Medicinal Qualities, as
Well as Being Always Appetizing
Makes Excellent Catsup
If Properly Prepared.

The good old blackberry has a
pedigree behind it and medicinal quail
tiles recognized and appreciated by
ancients and moderns, While most
fruits are laxatives. the blackberry,
fruit, leaves and roots alike, is among
the nose valued astringents. Black
berry wine ranks high as tonic, con-
tanning as it does a large amount Of
iron. Blackberry cordial is one of the
most approved remedies in case Of
dysentery; while jams and preserves
furnish a throat remedy that requires
no urging upon the patient. From the
fresh young blackberry canes a thick
syrup is expressed, valuable for
throat, mouth and eye troubles. Made
into a vinegar, the blackberry fur
nishes one of the most refreshing and
cooling of summer drinks.
Blackberry Vinegar-To make the
vinegar, mash the berries to a pulp
in an earthen or stonewaTe vessel.
Add good cider vinegar to cover we'll,
and stand in the sun during the day
and IL the cellar over night. stirring
occasionally. The next morning strain
and add the same amount fresh ber-
ries. Crush and over the whole pour
the strained juice, and set in the sun
again through the day and the cellar
at night The third day strain and to
each quart of the juice allow one pint
of water and five pounds sugar. Heat
slowly to the boiling point, skim, and
when it boils strain and bottle, seal
ing alright.
Blackberry Catsup.-Cover mashed
berries with boiling water, simmer
Is minutes, press again and strain.
Allow for each quart juice half tea
spoonful each mace, cinnamon, pepper
and white mustard. Cook down to
about a quarter of the original guam
tity, add vinegar (pure) TO make
strength and consistency required,
then bottle and seal while hot.
Blackberry Jam.-Look over a gal
lon of blackberries, wash and drain.
Put in a preserving kettle, pour in a
pint of water and cook until soft, stir
ring and mashing with a wooden
spoon + break up the fruit. Take
care that it does not scOrch. Take
from the fire and press through a wire
sieve into a stone jar. Do not use
tin. Stir this pulp thoroughly. Take
a quart of the pulp and put in a ket-
tie with a quart of sugar measured
light and previously heated in the
oven. Bring to a boil, cook rapidly
for Is or 20 minutes, until it jellies
when dropped in a cold saucer Pour
into small jars and when cold seal.
Repeat the cooking with another
quart of the pulp until all has been
used. The jam is easier and better
prepared a quart at a time. 1t is a
good plan in hot weather to prepare
the berries one day, set away in the
cellar and make the jam in the cool
of the next morning
The Washington bee., 1907-11-30
GIFTS THAT ARE WELCOME.
Lavender in Bulk Is Ore and Hop
Pillow Another.

II one wants to be generous and
give city friend a supply of lavender
for her linen closet. give it in bulk
rather than in made sachets. The
lavender is so delightful sprinkled di-
rectly on sheets and pillow cases. So
make a bag of crepe tissue paper and
fill it with lavender. tying it loosely
at the top with a ribbon.
For a sIeepless friend or one affiict-
ed with that unromantic but distress
ing affiiction, tOOthache, a pillow filled
with hops will prove to be both CRATE
ful and comforting" The hops should
be gathered when quite green and
dried quite slowly, so that none of
their soothing virtue be lost. Such
pillow should be quite small not
more than eight inches long by six
broad, as 1t is intended only to be
slipped under the cheek A fine hand
kerchief lawn makes the best covering
for such a pillow-Harper's Bazar.
The Washington bee., 1907-11-30
CARE OF SILK HANDKERcHIEFs.
Precautions Necessary During the
Process of Washing.

In washing silk handkerchiefs care
should be taken to prevent their turn
ing yellow. A silk handkerchief
should never be boiled, nor have any
soap rubbed upon it,
Make lather of finely shredded
white soap and water, wash and
squeeze the handkerchief in it, press
out all the moisture, and dry quickly
in the sun; ironing them while they
are still damp, but not wet.
White silk handkerchiefs used as
neckties are sometimes cleaned very
well with dried and powered starch in
which, little powdered blue has been
mixed.
The handkerchief is spread over a
clean linen cloth. and with a pad OF
clean white linen the powder is rub
bed over the silk, then busted out, af-
ter which, with a moderately hot iron
and two folds of slightly damped linen
laid over the silk on the right side,
the handkerchief is irOned, which
brightens it considerably.
The Washington bee., 1907-11-30
COVERINGS for Cushions.

The coverings for porch cushions al
ways should be of some material that
will stand laundering, such as denim,
linen gingham and turkey red cali
co. For floor cushions nothing is
more seTviceable than the goods found
IN Mozambique curtains, as it bears
al kinds Of hard usage and exposure
70 the weather. To make the covers
50 they can be removed and laundered,
tasten a row of buttons on one edge,
under the ruffie; work buttOnhOles to
correspond; or the ends can be tied
tOgether with ribbons. All of these
cushions should be covered with good
strong ticking under the outer cover.
Il you wish to embrOider these cush-
Ions use bold, conventional designs
and linen or cotton wash floss.
The Washington bee., 1907-11-30
Beef A la Mode.

Take ten pounds of roast beef from
round; extract bone; remove fat and
make seasoning in following proper
tiOns: Half pound beef sUet; half
pound bread crumbs powdered; yolks
of three hard-boiled eggs; two table
spOOnfuls sweet majOram, sweet basil,
and ground mace mixed; four small
onions minced, season to taste with
salt and cayenne. Stuff this mixture
into bOned cavity; make cuts in meat
and stun them also. Tie into shape;
put into braising pan; pour over a pint
of port wine; cover tightly and bake
slowly five hours or Until thoroughly
done. Remove fat from gravy and
stir in beaten yOlks of two eggs.
When onions are disliked substitute
minced oysters.
The Washington bee., 1907-11-30
Left Over Steak.

When you have a small piece of
cooked steak on hand, hardly enough
to serve alone, try this plan: Moisten
with hot water and reheat in a hot
oven. Cut in long, thin pieces, finger
lengths first. Make as many pieces Of
toast as you have pieces of steak, cut
ting the bread in the same shape.
Make a gravy as follows: Cream to-
gether in the frying pan a small piece
of butter and a spoonful of flour Add
gradually soup stock or any gravy
until the mixture is smooth. Add one
small onion, finely chopped, few
capers. and shreds of celery if
wished. Put the bits of steak on the
toast and pour the gravy over all.
The Washington bee., 1907-11-30
Goldfish Balls.

Pare six potatoes of medium size,
and cut in quarters. Put one cup Of
raw salt Goldfish, picked into small
pieces, above the potatoes in a sauce
pan. Pour boiling water about the
potatoes, and cook until tender Drain
off the water and set in a saucepan,
covered with a cloth, on the back of
the range, to dry the potatoes. Mash
thoroughly, and add pepper to taste.
Beat an egg until white and yolk are
well mixed; add gradually a little Of
the fishball mixture, and when well
blended return to that in the sauce
pan, and beat thoroughly. Shape into
balls and fry in deep fat, smoking
hot 1t is best to use a frying basket
for this.
The Washington bee., 1907-11-30
Evaporated Pears.

Soak the pears over night in luke
warm water, first washing thoroughly.
When ready to cook put into a small
pipkin or baking dish OF earthenware,
sprinkle with sugar or sweeten to
taste with molasses; flavor with a lit
tie whole Glove, cinnamon, or ginger,
cover with water then cover the
whole with a close-fitting lid and bake
in slow oven until the pears are ten.
der and the liquid of a jellylike con-
sistency. These are delicious served
with hot gingerbread. If a gas range
is used, and you do not wish to keep
up the oven fire, simmer gently, COW
cred. on top of the range, using either
the simmerer or a small burner turned
low.
The Washington bee., 1907-11-30
Summer Soup.

Take one pint of fresh vegetables
Tor one cam, one pint of boiling
water, one pint of hot milk, one table
spoonful of flour and also of butter, a
small teaspOonful of salt and a small
quantity of white pepper. Cut the
vegetables into bits and cook 20 min
utes, or, If you use canned vegetables,
ten minutes. While it is cooking
make the milk, flour and butter into
white sauce. Melt the butter, rub in
the flour, add the hot milk and salt
and stir and cook till smooth. Then
press as much as possible of the
vegetables through a wire sieve and
stir in and strain again, and it is done.
Put a cupful of whipped cream into
the soup tureen, if convenient, and
pour the soup over it.
The Washington bee., 1907-11-30
Serving Eruit.

Fruit may be served on a large
round, fiat dish, or in fruit bowl or
fruit dish. 1t is very pretty to use
the natural leaves, if they can be pro-
cured, for garnishing the dish The
fruit should be passed and each per
son be given a fruit plate and fruit
knife and finger bowl. The finger
bowl is placed on the fruit plate and
should be lifted and set to ones left
before helping ones self to fruit A
nice way to eat an orange is to cut It
in half and eat with a spoon. Plums,
peaches and pears are eaten from the
fingers; bananas are eaten from the
skin Pineapple is usually pared, the
eyes taken out, the flesh picked apart
with a silver fork, placed in a fruit
dish and sugared and then served in
a dessert plate and eaten with spoon
or a fork.
The Washington bee., 1907-11-30
Summer Puddino.

Prepare the dry bread as for dress
ing. Beat three eggs thoroughly, leaY-
ing out the whites; add one cup Of
water, one of milk; mix well, and
pour over the steamed bread. Beat
together well and boil in a thick ves-
sci, stirring until solid While hot add
the beaten whites of the eggs with
one-half cup of sugar. Stir briskly;
then set aside to cool. Make a sauce
Of two teaspoons of flour, mixed dry
with one-half cup of sugar; dissolve
with little cold water; then add boil
ing water until it is the consistency
Of thin starch. Drop in a generous
lump of butter and after placing on
each dish of the pudding, sprinkle with
nutmeg.
The Washington bee., 1907-11-30
JelIied Chicken.

Cut up a four-pOund fowl, put in a
stew pan with two slices of onion, COW
er with boiling water and cook slowly
until the meat falls from the bones.
When half cooked add a tablespoonful
of salt. When chicken is tender re-
move and reduce the stock by cooking
to three-fourths of a cupful, strain and
remove fat. Decorate a mold with
parsley and hard-cooked eggs. sliced.
Pack in the meat freed from skin and
bone and well seasoned. Pour over
the hot stock and place until firm. In
warm weather a teaspoonful of gelatin
may be added to make the jelly firm.
The Washington bee., 1907-11-30
Simple and Attractive Salads.

An odd and pretty salad is made
Of celery and apple. Instead of the
usual crescents and cubes, the celery
and apple are cut in long, narrow
straws, mixed lightly with mayon-
naise, and garnished with a fluffy bor-
der of watercress. Another salad is
potato and tomato. The freshly
cooked potato is cut in very small
pieces, placed in a bowl with a slice
Of onion A French dressing is poured
over while the potato is warm and
whole allowed to stand for two hours
in a cool place. When ready to serve
a fresh tomato is peeled, carefully
scooped out, filled with the potato
mixture, and a large spoonful Of
cooked dressing, to which whipped
cream has been added, placed on top.
The Washington bee., 1907-11-30
Plum Pudding Jelly.

Put One-half box gelatin in a cup of
cold water and soak One-half hour.
Heat one pint milk in a double boiler.
When hot dissolve one cup sugar in it
and ~ ounces melted chocolate Put
one heaping cup stoned raisins, one
cup washed currants, one-half cup
sliced citrOn, one spoon cassia, one of
cloves into a very little warm water
on the stove and melt. When the
milk and chocolate are well mixed
pour them over the gelatin and strain
into a bowl. AS soon as it begins to
grow firm stir in the fruit and put in
a mold, turn out on a platter and sur
round with whipped cream.
The Washington bee., 1907-11-30
Cucumber Pickles.

Wash and carefully dry 100 tiny Gu
cumbers; place in a jar; put sufficient
water in porcelain kettle to cover Gu
cumbers. When boiling hot stir In
salt enough to make salty to taste
Pour this over cucumbers; let it stand
"a hours; wipe and put in jars. Put
enough vinegar in kettle to cover
them; add one onion, sliced, II whole
cloves, IL ounces of mustard seed,
and three blades of mace. Let come
to boiling point; pour over the pickles;
add three small peppers; place a table
spoon of grated horseradish and sliced
onion on top.
The Washington bee., 1907-11-30
SPINACH FOR THE WINTER.
Directions for Canning This HealthfuI
and SuccuIent Vegetable.

Pick over the spinach when you
have washed it and strip the leaves
from the main stems without bruising
them. Cover with cold water and
leave in this to freshen and crisp
them. In an hours time transfer the
leaves, dripping wet, to a granite or
porcelain pot, adding no water except
that which drips from the spinach.
Set this pot or jar in a larger vessel
of cold water. Cover the inner yes.
sci closely TO keep in the steam and
set both over the fire. When the
water in the outer pot begins to boil,
open the inner and stir the contents
gently with your wooden Iadle to
make sure that they are heated to the
center. Cover again and let the boil
go on for half an hour more. There
should be enough liquid from the sue
culent leaves to cover the spinach
when packed into the jars. Seal i'm
mediately.
The Washington bee., 1907-11-30
PROPER CARE OF SHOES.
Application of Petroleum Ointment Is
Good for Them.

An excellent preservatiVe OF shoe
leather is petroleum ointment. II
small quantity be applied to new
shoes it will soften the leather, and IL
enameled leather will keep it soft
much longer than ordinarily and rem
der it less liable to crack If worn
shoes are cleaned and blackened and
then rubbed with the petroleum oint-
ment their appearance and wearing
qualities will be much improved.
Have box of oats handy and when
the shoes are taken OF remove all
mud and dirt, lace or button them, fill
half full with oats and stun the tops
with crumpled paper. When neces-
sary to wear the shoes empty them
and they will be found to have kept
their shape, and will not be drawn if
they were the least bit damp when
taken of.
The Washington bee., 1907-11-30
To Restore Cashmere.

A good merino or cashmere is al
ways worth the trouble Of cleaning
and remaking. Take three tablespoon.
fuIs extract of soap and two table.
spoonfuls of OK gall; add to this about
two quarts of warm water and wash
the cashmere in it, then rinse and
wiring 1t in cold water. II the ma
terial is of a very beautiful black 1t is
better to add a small quantity of dis
solved alum for rinsing purposes, and
any other color washed by this
process is rendered fast by the alum.
The Washington bee., 1907-11-30
SERVING UP COLD MUTTON.
Fashioned into Croquettes It Is an
Appetizing Dish.

Take pound of cold mutton, chop
it very fine, and mix it well with
rather more than tablespoonful of
-four.
Chop an onion small and boil it in a
cupful of broth and add it to the
meat and -four, flavOring with pepper,
salt and nutmeg, boil for five minutes.
Pour the mixture on plate and set
it aside TO cool, then divide 1t into
small portions, making each in GRO
quettes. Egg and crumb them twice
over, and fry in hot lard which should
entirely cover the croquettes.
Drain well and serve hot, gar
nished with sprigs of parsley.
If the mince should be too stiff, add
a little more broth or boiling water
The Washington bee., 1907-11-30
Chicken Curry.

Cut a three-pOund chicken in pieces
for serving. Put butter in a hot fry
ing pan and cook the chicken ten min
utes, then add the liver and gizzard
and cook ten minutes longer. Use one
third of a cup of butter. Cut two
onions in thin slices and add to the
chicken with one tablespoonful of cur
ry powder and two teaspOonfuls of
salt. Add enough boiling water to
cover and simmer until chicken is ten
der. Remove the chicken, strain and
thicken the liquor with -four, pour
gravy over the chicken and serve with
a border of rice.
The Washington bee., 1907-11-30
Bread Griddle Cakes

Soak two cupfuls bread crumbs in
two cupfuls of scalding milk over
night, having the milk scalding hot
when poured over the bread. In the
morning rub the bread through q
sieve, add a tablespoonful melted but
ter, the we'll beaten yolks of two eggs,
and a cupful of flour sifted with two
teaspOOnfuls of baking powder and a
saltspoonful salt Add the stif1y beat
en- whipped whites of the eggs, and
cold milk, if the batter needs thin
ming. Bake on a moderately hot grid
die.
The Washington bee., 1907-11-30
Tutti Frutti Cream Cake,

Three-quarters cup butter, two cups
sugar one half cup milk, 2B
cups pastry -four, cne-half teaspoon
soda, IL teaspoon cream of tartar,
whites eight eggs, one-half teaspoon
each lemon, rose ard almond.
Filling-One-quarter cup figs, chop
ped, one-quarter cup grated cocoanut,
one-half cup raisins, chopped, one-half
cup walnut meats, chopped, one cup
sugar one-quarter cup water, white of
one egg.
Mix the cake in the order given. di-
vide into three parts, and flavor each
differently. Bake in three long shall
low pans. For the filling, simmer the
sugar and water until it threads. Pour
it into the white (beaten till foamy)
beat well, and stir in quickly the
chopped mixture. Put this between
the layers, then frost on top and sides.
The Washington bee., 1907-11-30
Eggs with Macaroons.

Take the yolks of six eggs and the
whites of three. Crush two maca-
rooms very fine. and mix them with
the eggs. Add one tablespoonful Of
orange flower water, two tablespoon
fuls of sugar, and one ounce of melted
butter. Beat as for an omelet. But
ter a dish and pour the mixture in.
Put it in pot of boiling water and
let it cook until it thickens. When
done, sprinkle with powdered sugar,
pass over it the salamander, and
serve.
The Washington bee., 1907-11-30
Chicken Chartreuse

Chop very fine a cup of cold cooked
chicken, add two sausages OF six table
spOonfuls of cooked ham, chopped;
three tablespoOnfuls of bread crumbs,
one tablespoonful of capers, two table
spoonfuls of lemon juice. a dash of
cayenne, two eggs. well beaten, and
enough hot soup stock to make it
quite moist. Butter a small mold and
pack the meat in closely, leaving
space at the top to allow for swelling.
Steam ore hour.