Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-19
TO CATER AT HOMIE
AND SAVE MONEY

l
auate.
1 Ch cken salad can be all but made the
/ day before IL is needed and croquettes
can be made eight or ten hours before.
In fact IL fresh lobster Is used. the
neat can be cooked and taken from the
shell the day before. and kept on the Ice
until the next morning. Then the GRO
| quettes can be formed and put on the
wanted They should then be fried In
wire baskets In hot fat for not more
than three minutes, drained moment
| on brown paper and served at once.
| If the odor of hot fat might go through
| the house. the croquettss can be fried
| several hours in advance and warmed
for two or three minutes In very hot
oven. They are not quite so crisp and
fresh If made in this way. but they are
delicious If they are well made.
80
Salad made in large quantities is q DIFF
ferent thing from salad made for half a
dozen persons. 1t Is difficult to state the
required number Of chickens for given
number Of persons. for chickens vary In
size and meatiness But cupful OF
chicken meat, diced, will serve i've or six
persons.
Mix the chicken with little less than
half the amount of celery. diced. and for
each two cupfuls of chicken and celery
allow scant cupful Of dressing This al
lowance makes a quart of dressing serve
about twenty persons
Here is a recipe for salad dressing that
| is not all mayonna,se. 1t Is much cheaper
and much more easily made and Is
creamy and delicious:
Beat three eggs and season them with
a. teaspoonful of mustard. Mix In three
tablespoonfuls of -four which have been
stirred carefully into cupful and half
of cold water. Add cayenne and black
pepper to taste. Boil half ascupful OF
vinegar, and slowly and carefully add the
-four and egg mixture. stirring all the
time. When 1t IS thick, cool 1t. Make
mavonnaise dressing Of three egg yolks
| and a cupful Of olive oil. and when the
cooked dressing is cold mix the two Sea-
makes about quart. 1t can be doubled
easily, or else can be made twice.
| Tt is an economy to use cooked and
diced veal with the; chicken and the re-
suit is a salad liked even better than
straight chicken by some. Cook the
chicken and veal the day before they are
wanted. and cut them In dice Put them
| in a big bowl cover them with a plate.
! and keep them on the ice until an hour or
so before they are needed. Wash the let
tuce the day before. wrap 1t In damp
cloths, and put 1t on the Ice. WASH tne
celery. but do not cut it until 1t Is time
! to mix the salad. Use stuned olives OF
capers for garnishing.
II you have patties, buy the shells and
| heat them a moment in the oven. nass
| the filling made hours before 1t is neeueo,
| and heat 1t in double boilers. Al the iast
moment drop spoonful OF II IN tue not
she'll
If YOU have large quantities OF conee TO
make. have the coffee pulverized ana
done up in little cheesecloth squares
double thickness of cheesecloth should De
| used so that no grounds can escape. Put
about a cupful in each bag and allow q
bag for every two quarts of coffee. Put
two quarts of water In a saucepan drop
in a bag of coffee, let Ii stand FOR an
hour. and then bring to the boiling point
This will be enough for ten persons.
If YOU have big saucepans and forty
guests, put four bags of coffee in a sauce
pan containing a generous eight quarts
of water.
Tea, served in the afternoon. can be
managed easily IL a tea ball Is used. "A
tea kettle kept boiling over spirit lamp
| ON the table can be replenished from q
| boiling kettle in the kitchen.
/ Here is a recipe for making three gal
| Ions of chocolate-enough for fifty per-
! sons: Heat a gallon and a half of water
/ and the same amount of milk. Mix hall
! a pound of cocoa with enough water to
make a smooth paste. Add 1t to the IL
quid and cook slowly for almost an hour
! over hot water Stir it occasionally, and
at the end of the time sweeten 1t ia
| taste.