Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-07-21

~ comes to the houSeKeeper
from the summers outing Is
the opportunity 1t affords OF
getting new ideas. We are all
apt to fall into ruts in cooking, In taoie
service in house furnishing and In mousse
keeping methods. and it is nice tnlng
To discover that the world moves and
there is always something new to DC
learned, some short cut even in our rather
prosaic occupation.
The writer spent a week end recently
with three delightful women who keep
up lovely little home and garden on the
Hudson. and this without the aid OF maid
or man. One of the women was nearly
eighty years of age. and the others, her
nieces, were far from strong. but the
house was honey" and the garden
veritable treasure. High fences complete
~ covered with vines and fruit trees
trained against them espalier fashion. In
sured absolute privacy. Under the shade
of the trees the vines and broad BACK
porch roof were slung the most comfort
able of hammocks with abundance OF
cushions and pillows. A canvas army
cot, steamer chair, Boston rocker q
stand for books and work. There was
covered seat in which were stored extra
soft blankets, wraps and head coverings,
SO that one could suit themselves TO any
kind of weather set of light garden
tools in the tool house nearby invited
labor whenever they felt disposed for q
few minutes work in the orderly beos.
In these quiet, comfortable surroundings
one could read or write or sew, prepare
the vegetables and fruits for dinner or
supper do what one would, and rest De-
tween times Dinner was served at noon
and tea at night. usually in the garden.
As much of the cooking as possible was
done in the early morning, lnciuolnB q
nh
bread a loaf of cake, a custard or fruit
tart. and plenty of tea to be chilled-not
iced Then the fire could go down WIN
just short reminding at noon 10 COOK
the peas or string beans fresh from the
garden and boil the mealy potatoes or
wholesome rice. This reduced the WORK
over the fire to a minimum. while an
abundance of delicate. crispy lettuce, ten
der brittle radishes and little fresn onions
all from the garden. but neeolng no
cooking-helped enlarge the menu in a.
most appetizing manner.
Smoked Tongue in Aspic.
vt another home where cold dishes arc
used much more thar hot during sum-
mer. a smoked tongue in aspic met with
great appreciation from guests as well as
family. The rule for its preparation was
as follows.
Wash the tongue well, trimming off any
superfiuous fat. Run a strong Irvine
through the tip and draw ii under so
that the tip meets the root. Tie firmly IN
place. Soak for twenty-four hours In colo
water. Put in large kettle of cold
water and bring slowly to the boiling
point Skim. then push back Where II
will simmer slowly from four to nve
hours, according to size. The tongue
should be an hour at least coming to the
boiling point. Let the tongue cook In the
water in which 1T was cooked. men
ready to mold in aspic peel carefully.
cutting off any fat. 1t may be left whole
or sliced, as preferred. To make the as
pic. put into dish one pint Of the
LIQUOR in which the tongue was cooked
one cup Of veal or beef gravy, a table
spoonful white sugar. two Tablespoon
fuls vinegar and a tablespoonful kitchen
bouquet.
Soak two ounces Of gelatin in a cup OF
cold water, letting II stand for half an
hour: pour over 1t a pint OF boiling water
TO dissolve. mix with the other ingredients
and strain through a flannel bag Let
this jelly cool, and when II begins 10
thicken wet plain mold in cold water.
sprinkle a few capers in the bottom and
cover with a thin layer or the jelly. rake
the white rings of sliced hard-boiled eggs
and set up around the EIDE of the mold.
Put layer of the sliced tongue over
tapping in this mold, cover with layer
of the thickening jelly, and SO proceed
in alternate layers until the mold is filed,
having the Jelly for the last layer.
Cover the mold and put where 1t will
become firm and cold. To turn out, IN
vert the mold upon dish and wrap
cloth wrung out of hot water around 1t
moment. then ii can be easily lifted on,
leaving the mold. Garnish with nastur-
tium blossoms and leaves. On serving
use a sharp knife to cut, and put upon
each plate with the jelly spoonful OF
thick mayonnaise or sauce tartare. The
tongue may be nodded whole in aspic IL
preferred
Mousse Of Ham or Tongue.
scald one cuoful cream or milk. beat
the yolks of three eggs. season with salt
and pepper and add TO the hot milk. Cook
in a double boiler like boiled custard.
stirring all the time. Take from the fire
and stir into IL one-quarter box of gela-
tin that has been soaking in quarter
cupful Of cold water for an hour; when
thoroughly dissolved, strain the custard
over the meat. which may be one cupful
of tongue. ham or chicken chopped fine
and pressed through sieve. Set the mix
ture in pan OF Clipped ice and stir until
IL begins to set; add one cupful whipped
cream and put into mold or individual
patent charlotte russo molds. Pack in
ice until frozen without stirring. then
turn from the mods and serve on lettuce
leaves.
This is delicious way to prepare stuff
ed green peppers 3or luncheon. Select
peppers of a uniform size. wash and
plunge in boiling water. Let them SIM
mer about Ave minutes to remove the
fire Take out. rub the skins of with
q wet cloth. cut of the stem ends and
remove all the seeds. Fill with a mixture
Of bread crumbs and minced ham or
sausage and season we'll with butter, salt
and pepper for. a cover and stand in a
deep earthen baking dish. Moisten with
tomato juice or soup stock thickened with
a little -four and favored with a wee bit
of sherry. add salt to season. stand the
dish in a hot oven and bake about twenty
minutes or until the peppers are a rich
brown. Serve In the same dish, sprink-
ling little chopped parsley over them
before sending to the table. II long pep
pers are used instead of the bell peppers.
cut lengthwise for stuff1ng.
Philadelphia Lobster Salad.
Boil one large or two small lobsters