The Washington herald., 1913-04-16
PAGE FOR EVERY WOMAN IA. s.:.. ,..
MOST EXCELLENT ARE THE
FLESH POTS OF HELLA.S

I with the boiled meat, never before, and
these are usually left remaining on the
table until ready for the dessert course to
be served.
Soup Ment with Greens.
| Mutton, beef or poultry is used for
making the soup stock, the meat taken
| out and served after the soup-not for
economical reasons, but because ii is
a national custom. But ii is an idea
worth adopting with meats almost be-
| yond price for soup making. When you
desire soup with your meat dinner, you
can get the less expensive pieces and
tougher older meats or fowl, and have
good, well-1avored dinner soup, and
also toothsome and tender meat dish.
An old fowl, for example, when stuffed
and trussed as for roasting, subjected
| to long slow cooking just covered with
water, to which seasoning and soup
| herbs are added; then, when tender
taken out, rubbed with butter, bacon
dripping or oil, and dredged with -four.
may be transformed into a tender saw
DRY roasted chicken by browning to a
turn in the piping hot oven in covered
rooster, or in an ordinary roasting pan.
adding a little water We prefer using
the broiling oven of gas stove, thus
quickly browning the fowl without dry
ing it too much. 1t must, of course, be
| turned almost constantly to have 1t
brown evenly and not scorch.
Vermicelli Soup q In Greque.
Slightly thicken vermicelli with -four
mixed smooth with a little cold water;
or rub equal amount of butter and
flour TO a paste and dilute with little
of the soup before adding to the whole.
Let it boil up, season to taste, and Just
before taking up stir in, for each quart
of soup. the beaten yolks of two eggs
mixed with half cup cream or rich
milk and the vermicelli cooked separate
ly, in salted water. Let get very hot
and slightly thick, then serve.
Chicken n In Grcquc.
Cut up the chicken and fry lightly in
Oil with onions; a gill of marsala wine;
cup OF Espagnole sauce; or a brown
broth may be made after the chicken
is fried, by putting cup of cold water
in the pan and stirring until il boils
up. then adding a spoonful of kitchen
bouquet; and little beef extract, IL de-
sred. Pour over the chicken, add a cup
of stewed tomatoes, and simmer for an
hour, or until the chicken is tender
This is served with fried eggplant
Round steak may be cooked in the same
manner.
Stuffed Cucumbers, Greek style.
Peel large cucumbers and cut in pieces
about two inches long: hollow out and
set on end, and fill with mixture of
| raw mutton or cold boiled chicken, rice
herbs, and cover with a white stock or
cup of milk, and simmer in the oven
until tender, renewing the stock or milk
as it evaporates. Make a sauce OF yolk
of egg, juice of half a lemon flour and
hutter rubbed together to thicken, a
tablespoon of capers and teaspoon Of
minced parsley: or serve the cucumbers
with Drowned tomato sauce
Buttercd Rice a In Greque.
Wash a cupful of rice, and IL 1T is not
quite new, let it soak in cold water to
soften little. Wipe. dry and toss it in
butter or a little olive oil until well
cooked and lightly Drowned, then add
to it a pint of strained, then tomato
soup or bouillon: or meat broth with
strained tomatoes. Boil about twenty
minutes, stir in little butter and heap
up in heated dish and serve. This is
similar to plain pilaf. 1t is to be served
only with broiIed chicken livers. cauli-
flower flowers au gratin or with
roasted birds. Lambs liver makes a
very cheap and delicate substitute for
chicken or poultry livers.
Greek Desserts.
OF ueSSerl the GreekS serve a great
variety of fruits. The pome granatis
being a favortte. This is usually served
cut in halves with powdered sugar and
orange flower water scattered over it.
Preserved scented flowers, crystalzed
rose leaves violets, &C., sweet little
cakes and waters and native wines and
liqueurs. They use rice a great deal
and many of their desserts of rice are
similar to ours. The Greek rice pud-
ding has the addition of egg yolks and
cornstarch, and is favored with CHINA
mon instead of nutmeg. In the matter of
plain rice pudding we greatly prefer
the unexcelled farmers rice pudding you
may Yet regale yourself with in some
farm districts in Eastern Pennsylvania:
The women who can make these pud-
dings to perfection is a good cook in
other respects for a variety she possesses
the wonderful sixth sense that distn-
guishes the culinary artist.