The Washington herald., 1913-10-04

Apple OmeIet.
Separate four eggs; beat the yolks
- cry light and the whites to a stiff
MEoth, adding to the latter a pinch Of
sait Cut the whites into the yolks,
SFiif in two tablespoonfuls of sugar, four
sfablespoonfuls ice water, and turn into
- well buttered or larded frying pan.
ENVhtn it thickens. spread quickly with
sweet. rich apple sauce. Fold the Omelet
g6Ver and turn out onto platter and
serve hot
Corn ChOwder.
Remove husk and silk from six ears
Of corn. score down each row of grains
and scrape out the interior with back
Of knife. Peel and slice an onion. add
pint Of sliced potatoes and quarter of
a pound OF salt pork cut into dice. Fry
the pork and onions in a saucepan. then
take out with a SKINNER and put in the
other ingredients in the dripping in
LAYERS. seasoning them with about a
sdltspoonful of salt and three dashes Of
pepper Midway put in the pork and
onions. then remainder OF vegetables,
salt and pepper, and hot water enough
TO stand an inch above them. Cover
the saucepan and cook slowly for half
an hour after it begins to boil. When
SbAst done. put on: have ready pint Of
milk, sCalded: pour this over one and a
half pounds of milk or Boston crackers,
laid in the soup tureen- Cover the
tureen for few minutes. taste the chow
der to see If properly seasoned, and pour
into the tureen, and serve with crackers.
Eggplant Baked with Bread Crumbs
Take a young and tender plant peeled
and cut in inch cubes. Put into sauce
pan with half a cup of water and let
simmer gently until tender. but not en-
tirely done, about ten or fifteen minutes.
Then turn into a colander and drain as
dry. as possible, squeezing out the water
with a saucer. Meanwhile fry two grated
onions in two tablespoonfuls of butter,
and when the eggplant is thoroughly
drained remove the saucepan and onions
from the fire, stir the eggplant table
spoonful of minced parsley, 4 tablespoon
ful vinegar and two tablespoOnfuls but
III with salt and pepper to taste. If the
eggplant has been properly drained and
squeezed il will absorb all the butter.
lIsuf in creased baking dish and cover
s8he top with buttered bread crumbs.
eHake in good oven for twenty or twenty
1ffTE minutes. There should be nearly a
Sqtsrt OF the stewed eggplant If you
have not one large plant use two small
ones. This is dish worth trying.
COrnmeaI PnfTs.
Sift together one and one-half cups Of
cornmeal. one and one-half cups Of -four,
half teaspoonful salt, quarter cup of
sugar; beat the yolks Of two eggs, add
10 one cup of milk or cream and stir into
SbrS mixture. Beat the whites of the eggs
f3fa stif froth and hastily stir in two
Ssssspoonfuls of baking powder. Bake in
4 hot oven in creased pans.
Little stuffed Steaks.
One and a half pounds of round steak
about half an inch thick; then cut in
pieces about six inches long and four
wide; place on each piece a large table
spoonful of dressing made Of one cup %
stale bread crumbs, one tablespoonful
chopped parsley, one tablespoonful of
. chopped onion Drowned in batter. half
s2as@poonful salt and two or three dashes
Pepper. Roll up the little steaks and
secure with small toothpick or skewer-
--E4Et a tablespoonful of butter and a cup
of hot water in bottom of a baking pan
or in a heated casserole dish with the
little steaks, and place in a hot oven and
bake three-quarters of an hour. II baked |
in an open pan, haste them frequently |
after they begin to brown. Thicken the |
gravy and strain over the steaks when /
arranged on a heated platter.
Reach Tribe.
Eaake a boiled custard with the voIks
~ four eggs. one pint of milk and two
tablespoOnfuls sugar. When~it is done
and has cooled. flavor it with quarter
igaspoonful each Of extract OF vanilla
@aa1almond and set ON ice. cut stale
sponge cake in slices, or use stale lady
finger or macarons. Lay I'm the bottom
"I pretty dish and cover with some OF
The eustard. Peel and slice six large