Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-11-22
HOUSEHOLD HINTS.

tin for an hour in cup of this water.
In the remainder of the water cook one
onion, sliced, the juice and grated yellow
rind of one lemon. and season highly with
salt, pepper, whole peppercorns, alspice
and cloves. add couple of bay leaves
and tablespoonful tarrago vinegar and
simmer gently twenty minutes. Add the
soaked gelatin that has been dissolved
by setting in basin of hot water, stir
well. strain and mold either in Dor
der or shallow pan from which it can
be cut in spoonfuls for garnish \
tablespoonful meat extract makes tasty
addition.
Turkey Salad.
To make this delightful salad you may
combine with the white meat some of the
dark or even roast veal or boiled fresh
pork and no one will be any the wiser
Cut the meat into dice, then measure and
allow an equal quantity of celery, cut in
falrly good sized pieces. If you have any
Walnuts. butternuts or almonds left over
cook them in a little stock of boiling
sailed water for twenty minutes. then
chop fine. At serving time mix together
the turkey or other meat. nuts and celery
and allow TO each quart of the mixture d
teaSpOonful salt, quarter teaspoonful
paprika, a teaspoonful Worcestershire
sauce, and if you like it tiny piece OF
clover garlic. just enough TO give
suggestion TO the palate, without the
odor. Toss and mix WELL and having
lined your salad bowl with crisp lettuce
leaves put in the salad mixed with
little mayonnaise, heap up. mask with
more mayonnaise and serve. A pretty
garnish for this is the stuffed olives or
bits of the sweet red peppers that come
In nnta hi.ly 1,.l nd. in ttng.
same way. A few spConfuls of the stock
in which chicken has been boiled makes
a richer salad.
Crystallized Ginger.
To prepare the green ginger root scrape.
slice and cook until clear; drain and
throw in cold water over night: the
next morning cook until tender. then pre-
serve in rich strip, using little lemon
juice and strips of the yellow peel TO
flavor; when ready to cry stallize. take
out as many of the slices as you desire,
drain and dry on buttered tins in the
warming oven: make a Srup of one cup OF
sugar. four tablespoonfuls of water and
two of vinegar; when ii boiIs stir in L
small pinch of soda, then remove the
spoon at once and do not stir again. OF
the strip will not be clear. To avoid
bestos mat: let il boil from fifteen To
twenty minutes testing by dropping tea
spoonful into Il glass of cold water: If il
forms ball that can I've worked il Is AL
right: have your ginger dried and ready
then with "A skewer dip each piece in tive
warm strip and lay IT on waxed paper
in cool place to harden: in summer tho
refrigerator is best, but at this season
tray set in the open storcroom window viii
be all that is required; if the first dipping
should not be successful land the only
possible cause for failure would lie i'm tho
condition OF the sirupI, go over the opera
ton again. adding little more water ID
the strip; when ii stands the test dap
times in case of failure in crystalliZing;
use the best graduated sugar.
Walnut Glace
Crack fine English walnuts carefully and
separate the meats into halves; grease
bright tin pans lightly with olive oil or
butter and have ready a candy dipper or
fork. which should also be creased: to
make small quantity put into d sauce
pan two cupfuls of graduated sugar and
half a cupful of cold water; let it stand
for an hour then place on the range with
an asbestos mat under it TO insure safety
from burning; stir until the sugar is dis
solved. then do not stir again or shA..e
motion will cause granulation; have at
hand a cup of ice water with IA small soft
sponge: wiring the sponge from the cold
water occasionally and wipe the steam
and crystals from the inside Of the pan,
taking pains not to get the ends of the
fingers in the hot sirup; as soon as the
bubbles on the surface of the strip begins
TO look tough. test by dropping a tea
spoonful of the strip into a glass OF ice
water; if it falls to the bottom in little
Jumps it is ready for the lemon juice.
tablespoonful; the time required is usually
twenty minutes, but testing is the only
method of determining accurately; as soon
as the lemon is added. lift from the fire
and stand the pan on the table in basin
of hot water; now drop on the buttered
tin to cool; a candy dipper will be found
q great convenience. but fork may he
used if you are very careful not To stir
the strip as you work with the meats:
each pan is filled send to an extremely
cold place until the glace is firm. stand
by an open window Is a good place in
winter