Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-10-19

kept like breakfast cereals. either in the
packages. IN which many sorts are mar
keted- or in tin boxes or In Jars.
50
cornmeal spoils more readily than -four.
and for most families IL is best TO bny
in small quantities.
Rice, tapioca- macaroni and similar dr-
materials may be kept without any
trouble in covered cans or small crooks
in a dry. clean place. The same method
is advisable for raisins, Zante ourrants.
evaporated and dried fruits and simisr
supplies.
Sugar and salt are best kept, the fornaeu
In tin, the latter In wooden or crockerv
receptacles.
Glass preserve Jars are perhaps 7ha
best and most convenient Of all contains
ers for small quantities OF almost any
food material
Another valuable suggestion for ;hs
kitchen worker is the use OF paper. Inc
cook needs a piece Of paper on which To
drain fried croquettes or frftters ana
many other like dishes. She needs paper
to line her cakepans. Instead OF us.nS
that which has come around parcels
which cannot be CLEAN, she should he
provided with a roll Of grocers paper on
its frame. This has not been handled
since IT was rolled up by machinery tn
the factory.
AS further aid to the housekeeper
bulletin has been .issued which contains
explanatory diagrams showing the cuts
of beef. veal, pork and mutton. The
necessary rules are given Tor preparing
the meat in every form and many points
explained which the avera-,e recipe or
cook book takes for granted.
A piece OF shin OF beef may be made
into a palatabie dish in the following
manner. vouched for by Uncle SAME
Stewed shin Of beef-Four pounds OF
shin of beef one medium sized onion, one
whole Glove and a small bay leaf, one
sprg Of parsley. one emo one-nat taose.
spoonfuls of hour, one small slfce OF
carrot, one-half Tablespoonful of salt.
one-half teaspoonful OF pepper. two
quarts Of boiling water. one ana ora
half tablespoonfuls of butter or sarory
Have the butcher cut the bone in sew
eral pieces. Put. all the ingredients but
the flour and butter into a steN'pan ana
bring IL to a boil. Set the pan where
the liquid will just simmer for six hours.
or after boiling for FIVE or tea minutes
put all into the fireiess cooker fer eight
or nine hours With the butter, -four and
one-half cupful OF the clear soup from
which the fat has been removed. make
brown sauce; to this add the meat and the
marrow removed from the bone. heat
and serve. The remainder OF the liquid
Likewise, many Of the dishes ordered
in restaurants may be easily ana
cheaply made at home at small ex-
. pense Hungarian goulash has come 70
be a fayorite Here is the recipe;
Hungarian goulash-Two pounds top
round of beef. little -four. two ounces
salt pork, two cups tomatoes, one stelk
celery, one onion, two bay leaves. ELK
whole cloves. six peppercorns and one
blade mace.
Cut the beef into two-inch pieces and
sprinkle with -four, fry the salt pork
until light brown: add the beef and
cook slowly for about thirty-five min
utes, stirring occasionally. Cover with
water and simmer about two hours:
season with salt and pepper or papriha
From the vegetables and spices a
sauce Is made as follows: Cook in SUM-
cient water to cover for twenty min
utes: then rub through a sieve. and add
to some of the stock i'm which the meat
was cooked Thicker with -four. using
two tablespoonfuls moistened with cold
water) to each cup of liquid. and sea
son with salt and paprtka.
Serve the meat on a platter with the
sauce poured over IL. Potatoes, carrots
and green peppers cooked until tender,
and cut into small pieces or narrow
strips, are usually sprinkled over the
dish when served, and noodles may be
arranged in q border upon the platter.
The housewife is also given valuable
hints upon the liberal use OF mutton
and IN judging mutton; She is told
which should be borne In mind when
purcha sing mutton for the table. The
lean portion of the meat should be
firm. finely grained and of q deep Tsd
trfbuted. The leg should be nearly
covered with a layer OF nat and there
should also be a. thick layer over the
back. This outside layer Is often In