The Washington herald., 1913-09-17
The Table and the Kitchen
Boiled Beef, Horserndi.b sauce.
IN LLDA AMES W[LLI,

Boiled Beef, ITOrSerndisb Sauce.
| Get four pound piece Of beef suitable
| for boiling. cover witk about two quarts
of boiling water. keep closely covered
and keep al 4 gentle boil until tender. If
you can do so. it is much better TO cook
it slowly until perfectly tender and allow
it to cool over night in its own liquor.
and next day reheat it to serve hot When
the meat has been cooking about half
an hour add the sea asoninE-four cloves,
an inch stick of cinnamon. half a teas
poonful summer savorv, two teaspoonfuls
of salt, and half teaspoOnful OF pepper
or tesspoonful Of pepper corns- When
meat is done, ready for serving. strain
off the liquor and make a gravy. thick
ening II with a little flour, mixed with
cold water. Season 10 taste and add a
teaspoonful Of minced parsely.
Horscradish Sauce.
Crate about half a cupful Of fresh horse
radish root. To this add two rolled crack
ers, half teaspOonful salt. teaspoOnful
sugar, two tablespOonfuls vinegar, and 4
large Cupful of the stock taken from the
beef Stir all we'll together. adding crack
ers and horseradish last. for the longer
you cook horseradish the weaker it be-
comes.
Liver Outlets.
Half a pound of calf's liver sliced thin.
scald it by pouring boiling water over it.
then wipe each slice dry. Beat up the
yoIk of an CGg and dip the slices IN it.
then cover with fine. dry bread crumbs:
sprinkle with salt and pepper and fry a
nice brown in bacon or ham fat. Save
the white of the egg for a moringue or
icing for cake.
beef TimbaIcs.
Chop fine about a pint OF cold cooked
beef, free from fat and gristle: add half
cupful of rolled crackers of bread crumbs,
level teaspoonful salt, quarter teaspoon
full pepper, and half teaspoonful onion
Juice Heat two-thirds OF a cupful OF stock
or milk and add the meat with a table
spoonful melted butter and yolk of an cgE.'
The whole egg may be used, but this is
an extravaganza when eggs are dear and
you can use the white in some other dish.
When all the materials are thoroughly
mixed together pack in a plain mold or
buttered bowl. set in a pan of hot water,
cover with creased or waxed paper. and
bake in a moderate oven for an hour.
Turn out on a hot platter and serve with
brown sauce, to which add mushrooms or
or little stewed tomato.
particularly wnen boiled beef is used for
this dish.
Peach Pudding.
A pint of flour sifted with level tea
spoonful salt and two teaspoonfuls hak-
ing powder. Then rub into the flour with
tips of fingers a heaping tablespoonful of
lard or a rounded tablespoonful OF vege-
table fat. Use enough milk or cold water
TO make a dough that will roll out easily.
Roll, or better still, pat the dough out
into a sheet about a quarter of an inch
thick and oblong in shape. Cover thick
" with sliced peaches and sugar. leaving
sufficient margin to prevent fruit from
pushing out in rolling. Begin at one end
md roll up closely, keeping the fruit
from the edges. When rolled, fold over
It each end the dough and pinch tightly |
o keep juices inside. Tie up in a floured |
10th and drop into a kettle of boiling
water. Boil continuously for forty-ffve |
minutes Servo hot with sauce or cream |
Ind sugar.
Eggplant Baked with Cheese.
Place two medium-sized eggplants and |
oour boiling water over them to cover |
md let stand ten minutes. Then peel and |
lice quarter OF an inch thick. Divide each /
lice in four, season with a small salt /
poonful of pepper, a level teaspoonful