The Washington herald., 1913-09-11
WOMAN AND THE HOME JUL. Gs,ss.' a%'sa BY Man.
The Table and the Kitchen
BY Ida AMES WILLIS

lently, out COOK at 1enIe simmer. Anu
by wrapping in musm, the shape is re-
tanned and waste prevented. Simmer for
an hour at least. BoBiled fish is better
suited for the invalid and those who have
weak digestion, than when cooked in any
other manner.
PouIette Sauce to Serve with Fish.
Take half a cup butter, three table
spoonfuls flour, yolks of three eggs,
pint of stock or water, one tablespoonful
lemon juice, and salt and pepper to taste.
Beat butter and flour together until
smooth and light. Add salt. pepper, and
lemon Juice. When about ready to serve
the fish. pour the boiling water or stock
gradually over butter and -four mixture
and let it simmer for ten minutes. Then
pour over the beaten yolks OF the three
eggs stirring rapidly. Set the sauce over
hot water and stir for two minutes to
cook the egg. Then remove at once from
fire and arrest further cooking.
Parsley Butter.
This is nice with potato balls or diced
potatoes or with boiled mackerel. Beat
three tablespoonfuls Of butter TO a cream.
gradually beat in a tablespoonful Of
lemon juice and level tablespoonful
parsley, minced very fine. Season to
taste with salt and pepper Beat all well
together and it is ready TO use. This is
also nice spread OH boiled or Dreaded
lamb chops. In place of the parsley use
fresh mint leaves chopped fine for the
chops
Welsh Rabbit.
Get rich crumbIy cheese for rabbit, for
skim-milk cheese will not melt but cook
into a tough string mass, as il is the
Curd Of milk cooked until tough and in
digestible Scald quarter of a cup OF
sweet milk or thin cream and stir into
it one cup of crumbled fresh rich cheese
that has been mixed with half Level tea
spoonful of salt. quarter OF a teaspoonful
Of dry mustard, and dash or two Of
paprika. When cheese is all melted,
quickly stir In the beaten yolks OF three
eggs and stir and cook about three mm-
utes longer. then pour over a dish OF hot
boiled spaghetti broken in half lengths
before boiling. Serve by cutting down
through the spaghetti and lifting the
latter with the rabbit
BceIsteuk Pic.
Cut pound Of round steak into pieces
about two inches square and brown
quickly In the frying pan with a little
beef suet. Pour of the fat, add a little
cold water to the brown gravy in the pan,
stirring while il heats and boils UP, then
pour off Tor use in the pie. When the
meat is Drowned on one side turn and
add a tablespoonful Ia Of butter. Do not cook
the meat simply scar the surface to
retain all the juices Parboil two large
potatoes and when about half done cut
them in eighths. Put both meat and pO-
tatoes in baking dish and season with
scarce level teaspoOnful of salt. and
quarter of a teaspOOnful OF pepper. Make
rich biscuit dough with one cup sifted
flour. one teaspoonful of baking powder.
pinch OF salt. tablespoonful OF lard OF
butter and enough milk TO moisten TO a
soft dough. Pat il out to Mt the top Of
the baking dish. cut a slit in the middle.
Moisten meat with the gravy and put on
the crust. Bake about twenty-five min
utes.
Apple John.
The children of the family, young and
old, always looked for Apple John on
the first day OF September. Sift together
pint Of -four. two teaspoonfuls baking
powder, half teaspoonful salt: rub in
tablespoonful butter. Add half a cup
of milk TO a well-beaten egg and stir
into the flour. Turn this batter over a
pint of good cooking apples, pared and
sliced in a deep buttered pan or pud-
ding dish. Bake from half to three quar-
tiers Of an hour. reverse onto platter.
spread the apples over the crust and
cover with sugar. nutmeg and butter,
and serve with cream, or cream sauce.
Cream sauce.
Beat together until light and creamy
one large tablespoonful butter. one cup
pulverized sugar. one teaspoonful vanilla.
Put large cup of water in a saucepan.
add a heaping teaspoonful of flour, wet
with cold water. and cook until like thin
starch Then add the butter mixture.
gradually while beating briskly. II you
beat rapidly and constantly the sauce