Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-12-28
HOUSE
HOLD
HINTS

A well-known teacher OF domestic
science has made the statement that
IL you wish women to keep accounts
You must make IL easy for them To
this end get ready a simpiihed house
Already aires ''G lined 'p ana item,i en V or You
can make one yourself. For the
latter. buy one OF the ten or hfteen
cent composition books that the chill
inch spaces. allowing four pages "a
each month. Head the hrst column
Day" the second Income" and the
others severally Rent and Fuel
Meat" Vegetables" Fruit" MIX
Car Fare and Newspapers" "Miscella-
neous'' and Extras" Let the last COLI
umn or the page stand for the daily total.
while line drawn across the bottom
OF the page should give space for the sum
| total OF supplies. Tie pencil to your
book and hang II by your sewing machine.
your desk or the kitchen table. just where /
! Il will be the handiest for you TO set
down your OUTLAWS Immediately you have
made lnem. II you wait until night or
| the end OF the week you will be hope
| lessly muddled. Now. at the end OF the |
! first week go over your account book. II
! there IS a deficit on the wrong side, see |
! where II could have been remedied. In a
short time you will begin to know where |
you stand and where economy is neces-
sary.
In putting the table expenses on a sound
| financial basis let us come back occa-
| sionally, at least, to some OF the tasty
| inexpensive dishes that our grandmothers
used frequently and reared n sturdy FAM
| lily on.
Take, for example, the Irish stew,
which is not a national dish despite its|
name.
| California Irish Stew.
Cut neat pieces from ribs or neck OIL
mutton and put In a round bottomed
Scotch kettle with about half cupful OF
hot water. Watch carefully and as the
water boils away, brown the meat In its
own fat. Then pour In boiling water TO
| cover Have ready tender carrots, cell
cry. turnip and onion cut in uniform
pieces. add to the meat together with a.
cupful or more tomato. fresh or canned
| When nearly done add potatoes peeled
and cut in slices. and cook twenty min
utes. Thicker with -four. season to
taste with salt and pepper. and just be-
| fore serving add a half cupful ribbons OF
green peppers.
Roast Forequarter Lamb or Mutton.
Take out the shoulder blade. leg and
back bones and any bits of membrane.
| wipe with a damp cloth and rub lightly
with salt and pepper. Fold into shape and
| tie securely. Put into kettle OF boiling
sailed water to cover and skim carefully
as the scum arises Simmer gently. turn
| ing over occasionally until the meat Is
nearly tender. Drain and place In a bak
| ing pan. D-edge with -four, salt and
pepper. and bake until brown and crisp.
basting frequently with some of the water
from the kettle and little tomato. When
the meat is real brown remove to hot
| platter and keep hot while the gravy Is
made. Stir into the fat in the pan two
tablespoonfuls flour. and stir and scrape
the glaze from the sides of the pan.
When Drowned add two cups water from
| the kettle In which the meat was cooked.
or half water and half tomato season to
taste with SAT- and pepper. and serve In
the sauceboat with the meat. When
baked or mashed potatoes or macaront
| and cheese are served with 1t one need
| not ask better dinner
Hamburg Steak With Tomato Sauce.
Never buy your Hamburg steak al
ready chopped. no matter how fresh and
enticing It may look. Too often the most
inferior grades of meat are used and then
sprinkled with a preservative to give them
fresh appearance. Get a piece of lean
meat from the round. not necessarily the
tenderest portion, and have the butcher
put it through the grinder while you are
there. If you like onions with the steak
chop one fine and add. Season with salt
and pepper. shape into small. round. fat
cakes. and having your frying pan kissing
hot and just lightly creased with a bit Of
suet. Law in the cakes. In ten seconds
turn and in ten seconds more repeat. This
gives nice brown crust on each side OF
the cakes and il will not be necessary to
turn SO often. Cook five minutes IL de-
sired rare; a little longer for well
done Serve with tomato sauce. Melt
a Tablespoonful of butter in saucepan.
add a tablespoonful -four. half teaspoon
full salt and a dash of pepper. AS soon as
blended. pour in little by little one cup
full strained tomato with a few drops
onion juice and cook three or four min
utes and pour round the meat.
Cannelons of Beef With Chilis.
Chop fine one pound each pork and beef.
add one-third as much soaked and
squeezed bread as you have meat one
small onion chopped fine. tablespoonful
chill powder and salt and pepper to taste.
Add one beaten egg to bind. then roll into
balls the size of a small orange. Put In
baking dish with sauce made from one
quart tomatoes cooked with one chopped
onion and tablespoonful chill powder
until the onion is tender. Cover closely
and cook about an hour In hot oven.
Take on to a hot platter. thicken the
sauce with little -four then pour over
, the meat
Chilli Con Carne.
Cut the coarse ends of beefsteak in
small pieces. leaving out the gristle and
) bone. Put in stew kettle with one large
chill or two small ones. one half onion.
; one Glove of garlic, three whole tomatoes
or a pint canned tomatoes and salt to
season Simmer gently three or four
hours thicken with -four and serve.
A Temperance Drink for the New
Fear Punch Bowl.
Cut up as many different kinds of fruit
as desired, enough to make a solid quart
of fruit. White grapes cut in halves
and seeded. bananas, oranges. preserved
peaches or pireapples and cherries are all
approved. Make a rich strip, allowing a
pound of sugar to two quarts OF water
and cooking until quite thick. Add the
, Juice of six lemons and six oranges, then.
while still hot. pour over the fruit. Cool,
add charged or plain Ice water and turn
over a cake of ice in the punch bowl.