The Washington herald., 1913-09-26
Baked NeaI Outlet.

Baked Veal Outlet.
Lay one and a half pounds of veal
outlet in well buttered pan with a
cup of hot water to prevent burning
Spread over the outlet the following
dressing: Two cups OF bread crumbs.
one onion chopped fine, one well-beaten
egg, one tablespoonful melted butter,
one teaspoonful salt, saltspOonful Of
pepper. Mix well. Cover the top Of the
pan and bake half an hour, then re-
move the cover and allow the meat to
brown on top.
sweet Pickle.
| Make your cantaloupe pickle in Sep
tember Pare the cantaloupes. remove
the seed and cut the fruit in strips.
To seven pounds of fruit allow three
pounds of sugar and a pint Of white
wine or corn vinegar. Heat the sugar
and vinegar and add a few sticks of
cinnamon and whole cloves. Put in the
lcantalOupe and boil until il looks clear.
This will require several hours. Seal
up in jars.
Peach Cake.
Make good white caek and bake in
layers and put them together with
sliced peaches and whipped cream. and
heap eSch portion served with the
cream.
salmon Loaf.
This may be made very quickly and
easily and may be served without cook
ing or made hot and served with cream
or tomato sauce. Remove the skin and
all bones from can Of salmon and mash
the fakes fine, mOistening with the liquor
in the can. Season with pepper and
| Worcester sauce or homemade Catsup,
and then mix in enough prepared bread
or cracker crumbs to make il a nice con-
sistency to mold. Pack in a creased mold
or bread pan, and then turn out on
platter and garnish with potato salad or
sliced tomatoes and cucumbers.
Branswick Stew.
Cut a fo.r-pound chicken into Joints
as for fricassee. Put in a large sauce
pan one small onion sliced, quarter
pound Of bacon in one piece, or a ham
bone, which is better. Cover with boil
ing water, cover, and simmer gently for
one and half hours. Then add a pint
Of very tender lima beans, one pint of
corn. cut from the cob; one tablespoon
full of chopped parsley, half a teaspoon
ful salt, and quarter teaspoonful pepper.
Cover again and simmer fo' an hour
longer Remove the lump of bacon or
ham bone and serve. Be careful not to
let the stew scorch. Keep IL over a very
moderate fire and stir frequently from
the bottom of the saucepan.
Peach CobbIer.
Line a two-quart pudding dish with
a rich, thick pie crust Peel and cut
into quarters enough peaches to fill the
dish heaping full Cover with a cup
OF sugar, half a teaspoonful ground Gin
namon. and juice of half a lemon Cover
the dish with a thick crust and place
1t in the oven and bake very slowly un-
til rich, dark brown. When done, take
silver spoon and break the top crust
into pieces, letting some of II mix with
the fruit. This may be served hot or
cold. 1t is delicious cold with whipped
cream. Apple cobbler or apple gov
ernor, as it is known in some country
sections, is made in the same way.
Green Corn GriddIe Cakes.
Score each row of grains down the
center and scrape out all the pulp you
can, leaving the husk of the grain. To
twelve ears add the yolks of two eggs.
a level teaspoonful salt, tablespoonful
butter, and little pepper. Beat the yolks
light before adding. Then stir in the
whites of the eggs beaten to a stiff.
white froth. Grease your gridle well and
mix a little butter with the batter every
time you fill the gridle Bake in small
cakes, as one large one will not turn.
When they dry around the edges turn
them with a cake turner or broad knife.
Bcurre Noir sauce.
For the baked blue fish make a sauce
as follows: Two tablespoonfuls butter:
one of vinegar; one of minced parsley;
one teaspoonful of lemon Juice; half
teaspoonful salt and dash of pepper. Heat
the butter very hot in the frying pan:
add parsley and other ingredients. Boil
up once and pour over the fish.
Peach SnowbnIls.
Twelve ripe good-sized freestone
peaches. Pare and roll in powdered
sugar. Stick small silver berry fork.
or aluminium skewer, in each peach and