Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-11-05

N trying to Ak the blame for the
constantly increasing cost OF living.
women appear to be getting more
p than their share OF condemnation
Even the late Mrs. Ellen H Rich
ards. the pioneer and guiding spirit In
the home economic movement, did NOT
hesitate to declare that II the trusts have
caused the late high prices. II is because
the American housewife hae allowed
herself to be bamboozled, browbeaten.
enticed, hoodwinked and fattered into
buying unnecessary things and unneces-
sary costly things, because she was igno-
rant OF true value. IF America" she
declared. is to stand a successful re-
public, its women must cope with tho
family budget and secure good value for
the money they spend"
Roast Shoulder of Pork.
A small shoulder or leg of pork or fresh
ham. AZ II Is called. with the bone taken
out and the space filled with a bread
and apple or onion stuffing is delicious
when well cooked. Have the skin scored
In narrow strips, fill the space with the
dressing. close with skewers or tie in
shape and place In the dripping pan.
Rub salt, pepper and the grated vel
low rtnd Of lemon over the scored top.
ana squeeze the juice of lemon over f.
bake with an even heat. basting fire.
Quentiy. The meat must be well done 10
be good Serve with apple sauce and, IL
liked. . pease pudding
This 10 q favorite English accompani-
ment to roast or boiled pork. The dried
peas are soaked over night In cold water
and the next morning boiled to a mush-
like consistency. IL is then seasoned with
SAT- ana pepper and served with the
meat. In the south samp or hulled
corn 10 served with pork
A Relish for Roast Pork.
Mix together apple and horseradish
grated In the proportion OF two-thirds
apple to one-tnird horseradish. Moisten
with vinegar and sweeten to taste
Barbecued Rabbit.
Rabbits are plentiful in the market tust
now. and young barbecued rabbit cook
ed as they cook them in Virginia is ono
OF the most delightful dishes For cook
ing In this way. the little rabbit must be
tender. To tell the age of a rabbit test
itS paw. II there is a nut-like kernel
there and the paw can be broken readily
between the thumb and forefinger, the
rabbit IL young. IL tie nut has dfsap-
peared and the paw ressts pressure the
IdUOlt ~ LOO OlQ Tor anything but stew
Skin. clean and wash the rabbit. then cut
into pieces making four pieces OF the
backbone from thigh to shoulders. If the
rabbit is drawn in the kitchen look OUT
for the gall bladder in the liver Ii 10
gets broken, you may as well give up
the whole thing as bad job. Put the
pieces into baking pan with q slice
of salt pork, a tablespoonful of butter
and salt and red pepper to taste. Add a
cupful of water and cook in the oven
until thoroughly done, adding more water
from time to time in small quantities
and keeping the rabbit well basted. Mean
time cook a cupful of rice in boiling
sailed water. turning off any water re-
naming when the rice is done and al
lowing II to steam dry. Have ready
also some tomatoes, fresh or canned,
that have been baked in a pan with
small pieces of bread, a little sugar. a
generous piece of butter and salt and
pepper to season. This should be stir
enough to form border and the bits
of bread should be crspy. like croutons.
When the rabbit Is done arrange neatly
on hot large platter, leaving plenty
OF room for its borders. First comes
the dry rice, each kernel distinct and
light and then on the outside a second
border OF the tomato. Decorate with
sprigs of parsley or watercress, and
serve Immediately.