The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-07-07

/ planted
Slice bacon thin and fry it
crisp. Transfer TO a platter and keep
it hot while you fry thick slices Of
unpeeled sweet apples in the bacon fat
When these are tender. drain and put
in the center OF a hot platter. Lay the
fried bacon about the edge OF the dish,
sprinkle sugar over the apples and
serve.
Raisin Bread.
scald a pint Of milk and beat into it a
teaspoonfuI OF melted butter and one OF
salt. When the mixture IS lukewarm
add half yeast cake. dissolved IN a
half cupful or hot water, and beat in
enough flour 10 make a good batter
Set In a warm room 10 rise for eight
hours. Beat hard. add a cupful OF -four
and work IN a cupful OF haIved ana
seeded raisins. plentifully dredged with
-four Set to rise until light. then bake.
Cream of Asparagus Soup.
Cut the stalks OF a bunch OF asparagus
into half-inch lengths and boil slowly
for an hour in three cups OF sailed
water. When the stalks are tender drain
through a eolander, pressing and rub
bling the asparagus that al the Jules
may exude Return the liquid 70 ths
fire, and keep IL hot while you cook to
gether in a saucepan a tablespoonful OF
butter and one OF -four, and pour uPe.
them n quart OF milk stir until smooth
and add the asparagus tQuor slowly,
with a cupful OF asparagus tips, already
boiled tender. Have ready beaten tie
yoiks o. two eggs pour the hot soup
gradually upon these. stirring al the
| time: return 10 the fire for just half
| minute. season TO taste. and serve
Green Pea PURGE.
Boil a quart OF shelled peas tender IN
Il ~mM ~ e. a.
/ few spriEs Of parsley. and six mint
! leaves. Rub through a colander and re-
1 turn 70 the fire, adding half a cupful OF
! good stock. salt, pepper, and a lump
! OF sugar when II has boiled two min
/ utes stir IN 2 tablespoonful OF butter
/ rolled in -four. cook one minute longer,
I and pour upon croutons Of fried bread
I dice In the tureen-
Halibut Steak Baked With Tomatoes.
a Creole Recipe)
Make a rich sauce Of tomatoes. fresh
| or canned. seasoning with butter rolled
I IN hour, sugar, pepper. onion juice. and
/ salt adding, II you have IT, sweet
( green pepper. seeded and minced Cook
fifteen minutes. strain, rubbing through
/ a colander- and cool Lay the halibut
: IN oil and lemon juice for an hour,
I place upon the grating Of your covered
rooster, pour the sauce over II; cover
and bake twelve minutes 10 the pound
I II the oven be good Sift Parmesan
l cheese over the FISH and cook five min
( utes longer. Serve upon a hot dish,
/ pouring the sauce over it.
Cream Cucumber Sauce.
Pare and mince with a keen knife two
/ cucumbers Of fair size. Drain of the
/ liquid without pressing, letting IL drip
| for two minutes. Have ready a chilled
/ bowl rubbed with a Glove Of garlic Put
the miuce into q. season with white
/ pepper, salt, q teaspoonful of onion
juice. and tablespoonful OF lemon
/ juice.
Mix lightly into It with a silver fork a
eupful Of whipped cream into which has
I been beaten pinch Of soda
Serve very cold with fish
Virginia Recipe for Curing Ham.
Put the, ham into pickle made by put
/ ting into one and one-half gallons OF
water One-half pound Of brown sugar.
/ one-half ounce Of saltpeter and two and
/ one-quarteT pounds OF salt Boil this
I mixture for half an hour. skimming fire.
/ quently; then set aside 10 cool and pour
/ over the ham. Leave for two weeks.
remove the ham, wash ii in fresh
/ water; dip II. still wet. in bran and coat
1 thicE1y with H. Now, take 10 the
/ snokehouse and hang. hook end down.
i IN smoke from hickory chips and saw
/ dust for four weeks Brush OF the
until needed.
| NAeOle Salnl OF DUCKS.
Melt in a saucepan two tablespoonfuls
Of butter, and stir into this a half table
spoonful each Of chopped ham onion.
celery. sweet pepper. and parsley with
a tablespoonful OF -four, a quarter OF q
teaspoOnful Of salt. and a half tea spoon
fui Of paprika. Stir for three minutes
| then add q Cupful OF consomme. two
cloves. and a blade OF mace. Simmer
for an hour; strain and add to il two
; / CYPRUS or cold duck cut into neat piece:
an inch long Boil one minute. heat tbs
meat thoroughly. and serve
Garnish with sippets Of fried bread.
Shredded Cabbage and Cheese.
Cut a cabbage into shreds and boil II
sailed water until tender. Drain and
STAND in heated colander at the sid,
Of the range Cook together two tea.
| spoonfUls OF butter and two of -four
and pour upon them a pint Of hot milk
Season with salt and pepper. and stir Il
three heaping tablespOOnfuls OF grated
Q cheese. Cook. stirring constantly fol
: half minute. Turn the cabbage int,
a deep vegetable dish, and pour Ii,
cheese sauce over IL.
Carrots Sautes.
) Boil young carrots. not longer thar
! your fOreinger. for eight minutes II
! salted water. Rub and scrape OF tn,
e skins, cover with boiling water. and
cook tender. Drain. lay for a minute
Z in cold water until you can handle. them
. and cut each carrot IN two, each hal
4 into strips. Heat a tablespoonful OF
I butter in a frying pan with a half tea
Z | spoonful Of white sugar, little sal
I and pepper. and when il boils lay IL
. the strips OF carrot. Cook three min
/. utes after the bubble recOmmences
4 | sprinkle with chopped parsley, tOsl
? about for one minute, drain, and serv,
= hot
e Potatoes a Ia Ouchesse.
Peel and boil enough potatoes to max,
II a pint when mashed. Mix with them tn
. volk OF an egg. two tablespOonfuls o
melted butter, and the same quantity o.
II cream. Turn this mixture upon a pastrl
r board. and press il fat and smooth
q With a sharp knife cut the potato past
Into SQUARES Of uniform size Slip a cak
| turner under each square and transfe
IL carefully 10 a creased baking pan
l. Set IN a cold place 70 stiffen thel
o sprinkle with grated Parmesan chees
s and bake in quick oven 70 a delicat
brown.
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