The star and Newark advertiser. [volume] (Newark, N.J.) 1908-1909, 1908-06-10
TIE EUenir6 Stars Cook.
Book and Daily Menu.
BeefSfeak Pie--Hof Weather
Dinner Dish.
BY AUNT MATTY.

VI hOlfA
Observation-Disclosures |
Shredded Pineapple
Cereal and cream
Liver and bacon
Fried brown potatoes
Radishes Coffee cake
Coffee
DINNER
Celery soup
Beefsteak pie Mashed potatoes
Green Peas Dreamed asparagus
Vegetable salad
Mayonnaise dressing
Lemon pie Coffee.
SUPPER
Clipped beef
Cream cheese sandwiches
Stuffed olives
Bread and butter
Stewed cherries Plain cake
Beefsteak Plea new way to make
beefsteak pie is to cut into pieces
abou an inch square two pounds of
ruInp or round steak and six lamb or
sheep kidneys, rejecting the fat and
tendon. The kidneys should be soaked
overnight in strong salt water. Invert
q cup in the centre of a deep baking
dish. Place underneath the cup, tied
in a piece of soft lnuslin, a tablespoon
full of whole a~llspfce. Line the sides of
the dish with pastry about a quarter
of an inch In thickness. Do not let it
reach to the bottom of the dish. Fill
the space between the pastry and cup
with the cut pieces of meat, seasoned
I'LL, .a1t nNH naA onion If dp-
sired. Fill slowly with boiling water
or stock, the latter preferred. The cup
must be held down during this process.
The meat, stock and seasoning may be
mixed before making the pie, and al
lowed to simmer for half an hour. But
ter the top OF the cup, and lay over all
a thick cover of pastry. Bake in a mod
crate oven one hour and a half. h
cutting the pie insert the point of the
knife under the edge of the cup and
release the rich gravy with which it is
filled.
Celery Soup enough to serve to six
people)-Take the outside stalks of six
celery stalks. Wash them and cut up
fine, and after adding enough cold
water to cover it. allow it to boil until
tender enough to rub through a colan-
der. Into another saucepan make a
white sauce of two tablespoonful OF
corn-starch or 1our and one generous
tablespoonful of butter. Bring one
pint of milk to a boiling point and stir
In the whole sauce slowly, but thor
oughly. Now strain the water off the
celery, and add to the milk. Season
with salt and pepper and strain
through a sieve. Add the ~well-beaten
yolk of one egg quickly. Let it heat
once more and serve with stale bread
cut in dice and fried brown in butter.
A cupful of cream added just before
serving makes a great improvement.
To Broil a Chicken-Truss and SINCE
1t properly, then cut it down the back
and put salt and plenty of pepper in
side. Put it first at a good distance
from the fire, and see that the bird is
done properly. 1t is a good plan to rub
the bird occasionally with melted but
ter-it helps to keep in the juices and
makes a good gravy for serving. For
gravy use it's own, with a little finely
shred parsley. A chicken may be part
ly roasted, then cut up and broiled;
and, if cooked for an invalid, the skin
may be removed, as this is a good deal
tougher thar the flesh. Let the fowl
be put in a very hot dish when done
and served hot,
Cocoanut Pie-Bake under crust; put
a pint of sweet milk in a pan and set it
in a kettle of hot water. When the
milk boils add three tablespoonful of
sugar. then two tablespoonfuls of corn
starch dissolved in a little cold milk.
Cook until it thickens; then add one
half box of c%ocoanut, Take off the
stove and add whites of the eggs
whipped to a stiff froth. Turn the mix
ture into the shell and place in the oven
to brown.
Stuffed Raisins-Stuffed dates and
stuffed olives are getting to be an old
story, but stuffed raisins are among the
seasons novelties. Their preparation, 1t