The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1908-09-05

beef which not even the most con
lemptuoUs CiSDe!ieyer IN left-0vers can
desDise, IS CCnL-iyed as follows. lay
lHe remains OF TIE roast of beef IN q
roasting pan. sprinkle with salt and
pepper and cover 10 with thick slices
OF raw tomatoes. Dash a cuDful Of
boiling water over all, put a close COW
or on t-e rooster, ana cook in a hot
oven for Ihirty-five minUSes. While
TINS Us cooking boil tender pint OF
green peas. a pint Of potatoes cut In
tiny. SQUARES, three carrots, also cut
smaE, and ten small onions. Season
each vegetable with pepper. salt. and
a small bit OF butter. Lay the beef
with the tomatoes upon il On hot
platter. pour over if any gravy re-
main ng IN the pan. and arrange about
IL th- other vegetables.
Delicious Croquettes.
Beef croquettes are delicious They
may be used as the piece de resistance
Tor luncheon or as an entree for dinner.
Beef Croquettes-Two cups OF minced
cold roast beef One-quarter as much
mashed potato. Season well with pep
per and salt and very little minced
parsley. Use enough gravy TO moisten
The mixture and a raw egg 10 bind il.
W DIX together well. mold into cones.
cover with egg and cracker dust: lef
mem get chilled for two hours, then fry
Curried Reef-1Ielt three tablespoon
iuIS OF butter In q frying pan and
COOK IN lt for five minutes q Sliced
Union. remove the onion and stir into
me melted butter two tablesuoonflIs OF
Drowned flour mixed with "a IabIesD00n-
lI4 OF curry powder Cook until tnav
DuDbIe, then pour on them a Dfur 1f
peer STOCK STIR until you have q thick
DIoMh sauce. Season with salt and
mix W4Sp il two cupfuls of COLI roast
beer cut into dice. Toss and stir roff5
me meat IS heated through. Have ready
% platter a followed mold of boiled
-a an anu pour pour inc meat and sauce in
~IS St'.sS. ana about the base Of this.
Beer Etlcadelles.-TwO cuufufs Of
cold, cOokel beef minced very -fjDe- go
son WIN salt pepper, lemon juice.
~ iitiii!c5d parsley ana grated onion. Add
lle--- q cupIuI or cold boiled rlCe or dry
pte4dcrumbs and one egg. well beafaD
Adq little water, If necessary +o
make paste. Make into small far
G@h5s ana IIy' or shape into crOuuettes.
ZIP ia egg and crumbs and fry in deem
Constant Reader: Chilli Con Carne
-Beefsteak (rouHd), one tabIesDoCr
I0l or not dripping, two large red
peppers tdFy}, two tabIesDODrf1rIs 80
rice. One-half pint of BOILING z,rara-.
SAT- onions, flour. Cut the steak fnto
small pieces Put into q frving-nar
win Jne not dripping, hot water and
rice cover closely and cook sresdfIy,
until tender Remove the seeds ana
part or the rind from the red DeDOprs
cover with the chilli water, add gar
lie and thyme. Simmer. Then allow
To become cold. then squeeze then,
IN the hand until the water is thick
and red. II not thick enough add a
little -four. Season with salt and a
little onion If desired. Heat and pour
sauce on the meat Serve very hot
The above is a Mexican dish. II
nope YOU VIII have luck with it, tt
SoEnds little mixed 10 me.
For Tomato Catsup
To make tomato eatsup:-SHcs a neck /
OF unDeeIed tomatoes with six white
onions and boil together until they are /
so soft they can be put through a
Now strain through sieve
and return to the fire with three bav
leaves, = Tablespoonful each OF now
dered mace, pepper. cloves. sugar. salt. I
a half-t aspoonfUl of paprika and a tai
DiespOontu Of cefeTy Seed-this last tied {
mp in 2 small CFeeseclOth bag Boil for 1
nearly six hours. stirring frequently. [
Remove the bag of celery seed and pollr
IN a pinl of vinegar. Bring again to a
boil and remove from the fire when ,
cold bottle and seal
This recipe calls for a peck OF to- +
matOes-that IS. quarter of a bushel- +
80 TO use bushel simply use four times +
as men Of each ingredient as given in +
this rule.
u X" ana "Reader'' Crane Wine /
rush out the juice OF ripe grapes after .
having picked them from the stems A +
large quantity could be crushed in a !
cider press, but when only a few are 10 +
De used they can be mashed in q crock /
~ Ciedn tub with potato masher. {
Strain. then. through a bag. squeezing +
Dr. pressing Ibis so as TO get all the Juice
possible
To each quart of the juice add a hair I
pound OF white sugar, and put away in 4
q clean Cask o. big Jar TO ferment
Cover the top, or bunghole with a piece I
)f netting. Let the juice and sugar fer
nent for three or four weeks, until it
IS clear and still Pour il of the lees
carefully and bottle
LEoNoRE CALVERT, /