The Washington times., 1908-10-06
Fall Weather Brings With 1t
a Chance to Serve Many
Nice Things to Eat.
MASHED UP BEANS
ARE APPETIZING
Can Be Made to Taste Much Better
Than Would BE Imagined-Re-
cipes for Good Things.

w. the coming of the cool fail days
anu the foregathering Of families once
more under various and sundry roof
trees, comes the QuestiOn-alWays rather
a perpleXing One-what 20 serve for
luncheon The MeXicans are an Iugeni-
Gus people I'm compromising odd dishes.
and some of them are really delicious
and quite practical Here is one way OF
preparing the always available sardine.
which offers little variety
Take the sardines carefully from the
box, skin and bone them and place them
on brown paper in order that the oil
may be absorbed Cut strips of bread
little longer and broader than the fish.
removing an CrusJs. and toast them
delicate brown. put sardine on each
piece and put into the oven until heated
through. When ready to serve sprinkle
each one with grated parmesian cheese.
lay a thin slice OF plmento on top and
serve Immediately.
Clipped beef may be disguised in the
following fashion To a cupfUl of chip
ped beef, soaked in hot water and
chopped fine, add a Cupful of strained
tomatoes, two Aard-bOiled eggs chopped
fine, a little grated onion, one table
spoonful Of grated cheese, q chile pep
per chopped fine and a big lump of but
ilr- A-lA all these together beat i'm two
raw eggs and scramble I'm a frying pan.
10 LOOK ROunQ STEAK
One way to cook round steak is to cut
IL into small pieces and put it into
frying pan with a tablespoonful OF hot
lard, four tablespoonfuIs Of rice WHICH
has been soaked in water, a cupful OF
boiling water and a little chopped onion.
Cover closely and cook slowly until ten
der Remove the seeds and veins from
four Mexican peppers, cover with half
pint OF boiling water ard let stand till
cool; strain the pulp from this. ada salt
and little flour 20 thicken, pour over
the cooked meat let boil for moment
and serve very hot.
Chicken a Ia mode-Boil a chicken
Slowly until tender " hen cold cut from
the bones in small pieces and TO these
an onion. a pepper chopped fine and
season with salt Line a baking dish
with cooked maCarOni- pour fin the
chicken, cover and cook for an hour.
Serve with tomato sauce
One Of the most difficult problems
which COnfTOutS the hCuScEeCDCr ar this
season Of the year Is the lunch basket
for school children. Here are sJme
pared, which may help out now and
then and afford a change from the sliced
ham or beef. Remove the skin and
bones from sardines and mash them 10
q paste with lemon juice and spread be
tween thin slices II brown bread
M shed Beans.
Cold baked beans mashed 20 a smooth
paste and seasoned with a little chop
ped celery. taste much better than IT
sounds, and even the humble pruues
may be utilized by chopplng them and
mixing them with chopped English wal
nuts. or figs and nuts chopped and
mixed together make "A pa-atabIe fill
ing.
ii the cold beef or ham is the only
available material IL is more appetiz-
ing If minced and seasoned with a
tiny bit Of celery salt or catsup. a
plentiful supply of oiled paper should
be always on hand, and each sand
witch and piece of cake wrapped sep
ara-ely, for no matter how good a
luncheon may be, it must have an
attra ctive appearance 10 be thorough
y enjoyed and appreciated.
Daring the first days Of autumn the
house Ey. while not with us in such
great numbers. makes up for il by be
coming especially annoying and peril
naCioUs. and the sticky fly paper plac-
I'd for his unGOing, is often the cause
of various mishaps 20 members Of the
household as we'll Alcohol is about the
only remedy for this. as It viii remove
the sticky gum from any fabric.
Peanut Taffy.
Peanut Taffy-B0u together a cupful
each Of mOlasses and brown sugar.
lablt-SL .DtLlAnl Oh vinegar ana Two llItLtt-
EpOOnfuls OF butter. When a little
dropped into cold water is brittle add
a cupful OF hlancheG peanuts. remove
at once from the fire, add a teaspoonfu!
of baking soda, beat hard and pour
into butrered pans.
Chocolate CarameIs-BOil together Two
pounds Of graduated sugar. quarter
of a pound Of grated chocolate, a half
pint Of milk and a quarter Of q pound
Of butter; cook until a bit hardens when
dropped into cold water. Flavor with
vanilla, remove from the fire, beat well
and pour into buttered tins. When cool
cut into squares with a butterpd knife
GinEered Pears-Peel and core and cut
into very thin slices For eight pounds
OF sliced fruit put into kettle the juice
from five lemons. one Cupful Of water.
seven pounds Of sugar and half
pound Of ginger root scraped and cut
into thin slices. Let the sugar dissolve
before adding the fruit Cut the peel
Of a lemon into long, thin slices and
add 20 the fruit. Let IL cook slowly for
an hour, uncovered, and can while hot.
Candles viii burn slowly and steadily
all through the evening If they are kept
on ice all day. Save the candle ends,
melt add an equal quantity Of turpen-
tine and YOU will have good polish