The Washington herald., 1913-03-23
PRACTICAL RECIPES
FOR THE HOME-MAKER
Whet The Jaded Appetite BY Tempting
It with New Dishss-How to
Prepare Them.
BY Ida AMES WILLIS.
Roman Meat Pudding.

BY Ida AMES WILLIS.
Roman Meat Pudding.
Break up and parboil for ten minutes
half cup vermicellL Drain. mince a cup
Of any cold meat from dinner. add a
cup Of good stock. gravy or soup. season
to taste. add an egg. well beaten. three
. tablespoonfuls of tomato sauce and the
: parboiled vermicelli Mix well together.
anC season with more salt and pepper
II needed. Line a creased mold with
some macaroni boiled tender in saltcd
water 1t will require about pint in
three-inch lengths; put in the mince,
cover closely and steam half an hour.
. Turn out and serve with a cream sauce.
Jambalaya.
Wash half pound of rice and soak
It for an hour in cold water. Cut up
pound Of ham. small piece of red
pepper. small onion, half a cup of
lcanned tomato. and a sprig of parsley.
Fry In heaping spoonful of lard, then
add a pint of water and the rice. cover
and sit where It will cook slowly for
half an hour. Serve hot Chicken, oys-
tiers. or shrimps may be used in place
of sausages.- This amount will be suf-
lfcient for two meals.
| far1D1enne fOt2tOeD.
Pare six large potatoes and cut into
cubes. Soak in cold water for half an
hour, drain and put into frying basket
and fry in deep hot fat for about ten
minutes. drain, season with salt and pep
per. and serve at once.
| Baked Vegetable soap.
Put into a jar or deep pan that can
be covered tightly about two pounds of
lean beef or mutton cut into many slices.
one tablespoonful Of salt, one tablespoon
full Of pepper, four onions, two parsnips.
four carrots, two turnips. SIX tomatoes
six potatoes. The vegetables all except
the tomatoes. pared or scraped and cut
into small pieces. Add three quarts of
cold water and then cover and place
in the oven for two hours baking II
the water falls below three quarts. add
! boiling water when the dish is opened
1 to serve the soup.
Brown PuddinE.
Take one cup each OF molasses, water.
and beef suet chopped fine, and one cup
seeded raisins. Half . teaspoonful Of
salt. and three and a half cups Of nour
One teaspoonful each Of cinnamon and
allspice. pinch Of cloves. and half a
teaspoonful of soda dissolved in the mo-
lasses. Steam three hours
sauce 1Or FuQ0fnH.
One cup sugar. three-quarters Of . cup
OF butter, mix to q cream: add one egg,
one tablespoonful Of vinegar; q pint of
boiling water. and cook i've minutes.
Esg Toast.
Beat an egg lightly. add . pinch of
salt and cup OF milk. Soak slices of
stale bread in this mixture until soft
as new bread Have = griddle hot and
well buttered or creased with bacon rind.
Brown the toast on both sides and
serve with maple syrup or jam.
Sponge Cake.
Beat two egg. thoroughly, until thick
and lemon-colored. beating in gradually
a cup Of fne-grained granulated sugar.
Add third Of cup OF cold water (not
ice cold. however,; one teaspoonful OF
favoring OF lemon or vanilla, then a
small cup Of -four again sifted with a
teaspoonful of baking powder, measured
scantily. Stir as little as possible, only
just enough 10 mix in the flour evenly.
II the eggs and sugar are thoroughly
and well beaten, and flour stirred in
lightly. you will have a very tender.
spongy cake. Use the fine-grained granu-
lated cane sugar II you expect or desire
a fluffy. feathery,> tender cake.
Fricassee of Calls Heart.
Put a calfs heart to soak in cold
water for an hour, then wash thoroughly
to remove the blood. Cut into pieces
about an inch square. discarding all
sinew and gristle. Throw into a kettle.
just cover with boiling water add
slice of onion. a bay leaf and sprig of
parsley. Simmer gently for an hour or
until the heart is tender Rub q table,
spoonful Of -four and one Of butter to-
sether, stir carefully into the stew until
L thickens the gravy. Season to taste
with salt and pepper. Have ready some
nicely boiled rice and with II make q
border around a heated platter
Put the fricassee in the center and
sprinkle chopped parsley over It. Serve
'ery hot.
Orange Apple Sauce.
Pare. core. and cut into quarters one
,ound of apples. Put three-quarters Of
pound OF sugar and half a pint of water
IN to boil. Skim as II boil,. add grated
ind Of an orange. boil a minute LONGER
Intfl siruplike. then add the pulp Of
wo oranges and the apples. Cover the
'Aucepan and cook slowly until the ap-
,les are clear and tender. Serve cold.
Singing Kinney.
Measure a quart Of sifted -four, add
wo teaspoonfuls OF baking powder to it
md a level teaspoonful of salt. Then
ub in q tablespoonful OF lard. Beat one
&c and mix with q cup Of milk. Moist
n the -four with this and enough more
milk to mako q dough soft enough to
at out with the hand. and lay 1t on
well-greased griddle. when baked
ale brown on one side turn and brown
n the other. When done, split open and
utter and put together again. Cut In
pieces like pie, and servo
ot. When blueberries are in season,
id a cup of these washed, dried. and
oured slightly.
Plain wames.
Make a thin batter with one pint sifted
our, two well-beaten eggs. two-thirds
{ pint of milk. Add little salt and two
of melted butter The
after must be smooth and pour easily
rom a pitcher onto a well-greased hot
Tafie iron.
Veal and Ham Pie.
Take one and half cups OF finely
hopped stewed veal-or roast veal-one
up chopped. cooked ham, a small onion
rated, salt and pepper to taste. one
eaten egg. and cup Of water. Bake with
pper crust only.