The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-08-04

the beaten yolk Of an sGs one minute
before the apples are taken -from the
hre; also . small cup Of white sugar:
piece Of butter siss Of hickory nut;
teaspoon Of nour: spice Of nutmeg: ma
vor Of lemon or vanilla (our grand
mothers used rosewater OF their own
distilling). Roll out some good pu6 or
half and half paste very thin: put the
mixture in the dough; put strips Of the
dough across the top. and bake in Q
quick oven. when done. add msringue
made OF the beaten whites Of the eggs
and powdered sugar. Brown . delicate
color In oven.
Chicl<en Frieassee.
This IL the way GRANDMOTHER Brown
prepared her brown chicken fricassee:
Take a small chicken nicely dressed and
trussed and boil 1t gently for an hour
with q small onion stuck with three or
four cloves. q celery root, sprig Of pars-
ley. and bay leaf Drain and split open
down the back and pound lightly with
wooden mallet or potato masher to make
It lie nat and open. FIJI with dressing
made Of cup Of crumbs. seasoning of
scltf and pepper. and melted butter to
moisten. Lay the chicken in q baking
pan with some strips Of pork underneath:
cover with another pan that fits tightly
and place in good. hot over and let
1t cook tender. adding the tops of the
broth, left from boiling. from time to
time Let 1t cook dry, then uncover
and let brown. Use the broth to make
gravy to serve separately. adding the
chopped and cooked giblets: and thicken-
ing with Drowned flour. II you have II
also add q little good. rich cream. A
good way to cook q little hen that is
not very tender. for IL care In taken II
may be made . very good substitute for
spring chicken. and have much richer
flavor and more nourishment at less cost.
Cookies.
One cup sugar, half cup of butter.
creamed together; one egg. scant half
cup milk, little salt, q heaping tea
spoonful carraway seed. . teaspoonful
of baking powder. and Hour enough to
make dough stiff enough to role out
Be careful not to use too much flour,
but keep the dough cold a. possible,
and roll out only one baking at Q time
Cookies need little -four; they are prin-
cipally egg. sugar. and butter, partic-
ularly the crispy kind.
Broiled Black Bass.
Scale. draw, wash, then with q sharp
knife cut down the back on both sides
tuc bohc ana reHOS6 IL. Wa1n again
In plenty Of clear, cold water: dry on
a cloth and place in q broiler well
creased with salt pork. Broil flesh
side first until nicely Drowned. This
will take about twenty minutes. Turn \
and broil the other side just enough to |
crisp the skin. Lay on = hot platter.
spread butter over 1t: dust with salt |
and pepper. garnish with thin slices of |
lemon and cress or parsley. and serve |
very quickly after II II broiled. or its |
flavor will not be SO appetizing; partic- |
ularly IL II is a fresh-caught fish.
Pineapple Omelet.
Beat i've nice fresh eggs and 1--WE |
Of cold water together |
in a bowl: when light beat in two /
sugar and half a tea
spoonful salt. Pour into your buttered |
omelet pan, and let 1t cook, gently lift.
ing II at the sides as IL sets at sides. |
Have ready i've or six slices of pine
apple shredded and sugared to taste
Slip the omelet on to q heated platter.
and spread the pineapple over II, and
fold once and serve.