Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-12-11

lemon and one tablespoonful OF chopped
parsley; let it boil up, take out the liver
and let the liquid reduce. strain anu
remove the fat. Replace the liver in the
casserole. put it on dish, pour the
sauce over carefully and serve hot.
Hungarian Goulash.
This is specially appetizing dish
when cooked and served en- casserole, and
here are the directions for its prepa-' "a
ton as given by one of the smanufac-
turers Of the American ware. Slice a
peeled onion and cook until brown in
| three tablespoonfuls pork drippings or
butter. Take out the onion and turn in
pound and a half of lean. uncooked
veal cut in inch cubes. Stir and cook the
meat until slightly Drowned, then reject
the fat. if there is any, and arrange the
meat in casserole. Add a pint OF broth
or boiling water, and teaspoonful OF
paprika, cover the dish and place in the
oven. In the meantime, add more fat
to the frying pan, and when hot. brown
in it about dozen balls cut from peeled
potatoes and dozen small onions. When
the onions are we'll Drowned add them
to the casserole, and after the meat has
been cooking an hour add teaspoonful
of salt and the potatoes, and. If desired,
two tablespoonfuls flour mixed to q thin
paste with cold water. Cook about two
hours and serve from the casserole.
Chicken En- Casserole.
Cut into joints one large fowl or two
small ones, removing as many of the
bones as possible, and the skin, il very
tough Put two tablespoonful olive oil,
pork drippings or butter in frying pan,
and as soon as smoking hot lay few
| pieces of the chicken In at time, turn
ing often until the flesh loses its pinky
l no, MT '0yI N q
pieces to brown. AS fast as the white
stage is reached take from the pan and
drain on soft paper, while cooking an
other batch. When all are cooked-and
you may have to add more butter or oil
before you have finished (but do SO when
there Is no chicken in the paD)-place
where the chicken will keep hot while you
prepare the sauce. Put three tablespoon
fuls butter in the pan where the chicken
was cooked. and soon as melted add
two tablespOonfuls -four. AS soon as
blended and frothy turn in three cupfuls
veal or chicken stock. which can be made
! from the bones. cleaned feet and TRIM
sningS of the fowl, well seasoned with
vegetables and soup herbs. Cook until
smooth and thickened, strain into the
casserole. add the pieces of chicken, cover
closely with oiled paper, adjust the cas-
sero!e cover and bake In moderate
oven an hour or more, dependent upon
| the age and tenderness of the chicken
| Game and veal are cooked In the same
way as the chicken. Rabbit is specially
! nice prepared in this way. Serve en- cas-
| serole.
Homemade Cream Candy.
| Put into an agate pan four cupfuis
| of graduated sugar. one cupful OF thick
cream and two cups of wafer. Stir until
| the sugar Is dissolved. add one table
! spoonful of butter and cook without stir
ring for % Minutes ar longer 1t must
crisp when dropped into cold water;
| flavor as desired; pour into butteTed
plates and cool quickly. When cool
enough to handle take it and pull until
the mass feels smooth and velvety; the
longer il is pulled the creamier 1T Will be.
Draw into long strips. cut I'm small pieces
and lay on waxed paper: when cold pack
in tin boxes that are air tight and II VIII
be more creamy.
Another rule for cream candy calls
4xx.., 1.,,x,flIla 1( 1ranulafel Sllgai, one