Evening star., 1907-08-04

onions sliced and half a carrot. Fry the
vegetables until brown; then add the
squares of beef and two tablespoonfuls of
water Cover the pan and cook slowly from
two to three hours browning the meat on
all sides. Remove the beef; add a pint of
water and a tablespoonful of flour; mix
with little water to the contents of the
PAN When ready to serve pour the gravy
about the meat.
Steamed Meat. BalIs.-Frst boil one tea
cup of rice soft; when cold add two and
one-half pounds of Hamburg steak, ground
fine, a little salt and mix Add one egg:
bon one small hard head of cabbage whole
until the leaves can be taken off withou
breaking; to each leaf put one tablespoon
of mixture and fasten with toothpicks
steam until meat is cooked through; serve
with cream sauce.
Beef Steak and Kidney Pudding-Ten
pounds OF runp steak cut in small pieces,
two kidneys cut small line deep dish with
a good suet crust: place alternately a layer
of kidney and steak. with salt and pepper
till the dish is full. Pour in enough water
TO come within two inches of the top: cover
the pudding; press the two crusts together
that the gravy may not escape. Flour a
pudding CLOTH tie over the pudding; put
into boiling water and boil steadily for
four hours oysters or mushrooms added
to the pudding give a delicious flavor.
Pressed Chicken.--Boil two chickens un-
t. tender. Take out the bones and chop
| the. meat fine. Add a small handful of
bread crumbs; season to taste with butter,
pepper anu salt, ana d little sage. Four IN
enough of the liquor to make 1t moist.
Mold in any shape you choose and when
cold cut in slices.
Pepper Hash.-Twelve green peppers.
twelve red or ripe ones, twelve large
onions remove seeds from peppers; wash
and chop all together until fine hash.
Four boiling water over to cover and let
stand five minutes. Drain through colan-
der; press all the water out. Have ready
three pints of boiling vinegar. in which you
have just four tablespoons salt and two
cups of granuated sugar. Put hash into
this and boil up thoroughly. This is fine
for baked Deans.
Lemon Pudding.
Mountain Dew Pudding.-One pint of
| milk. yolks of two eggs two tablespoon
fuls of cocoanut, one-half cup rolled cracker
crumbs, one teaspoonful Of lemon; bake
one-half hour; make frosting of whites of
the eggs and one cup of sugar: spread on
top of pudding and put in oven to brown.
Rice and Almond Cream-Rlanch one
haif cup of sweet almonds; cut them into
thln strips, or chop them fine: put them in
the double boiler with three cups of milk,
one-tourth cup of sugar and one-haf tea
spoonful salt. When hot, add one cup well
washed rice; steam it until the rice is ten
der. When ready to serve dip 1t out into
frappe glasses or fancy cups till half fun;
put on teaspoonful of apple jelly; then
til with thick whipped cream, with another
bit of Jelly on the top.
Neapolitan Pudding.-Soak one-half box
of gelatin in one cup cold water one hour.
Bring to a boil three cups of milk, ana
dissolve In it the softened gelatin and three
fourthS cup of sugar; add one cup cream or
one small of cream; divide in three
equal portions; favor one and one-half
teaspoon vanilla, and coloT with melted
chocolate: the second flavor with one-half
teaspoon orange, and color with beaten
yolk of egg. Leave the third part white
and favors with one-half teaspoon lemon;
first put white in mold when partly set.
add orange. then chocolate Delicious serv-
ed with whipped cream.