The Washington herald., 1913-10-08
The Table and the Kitchen
rnnio.n md MILK soup.
By Ida AMES WILLIS


for an hour IN another double boiler
r scald a quart Of milk. Put two table
spoonsful butter in a frying pan and
when melted adj a medium sized onion
ind two blades of celery chopped fine,
and cook slowly for ten minutes. Add
two tablespOonsful of flour, stir until
smooth and frOthy. Pour into the scald-
ed milk. Add salt, pepper, and celery
salt to taste and cook ten minutes long
eT, then strain into the tapioca and cook,
covered. fer an hour. IL you prefer nut
meg fiavoring, use il in place of celery
salt
ScaIIoped Onions.
Boil medium-sized white onions in salt
ed water until they are tender, changing
the water twice and adding a little milk
10 the fresh boiling water added the third
time When done, drain, and put layer
of onions in a baking dish, scatter bread
crumbs over them, dot with butter,
seasoning Of salt and pepper and dash
Of powdered sage. Fill the dish up in
this manner and pour over the onions
half cup of cream or milk or a very
thin white sauce Cover with buttered
crumbs and bake light brown. Serve
hot
HOminy CrOGuettes.
To cupfuI of smaIl-grained hominy,
boiled in sailed water. add a tablespoon
lul luElltu DulltE ana SUR ndT0s IlOiSltii
gradually with half a cup Of milk; add
teaspOOnful of sugar and a well-beaten
egg: -four your hands and roll the mix
ture in egg-shaped croquettes; dip in
beaten egg and roll in cracker or bread
crumbs, and fry in hot lard.
Luncheon Biscuit.
Take a pound of bread dough on baking
day. or raise a small sponge overnight
nd ,arrp f fpr TT1r1f hTaa K
fast and make up the biscuit for lunch
con; to the pound OF dough add table
spoonful of shortening. two tablespoon
fulS of sugar, and roll into a thin sheet;
cut in two, spread half a cup each of
Iaisins and currants over one-half; add
an ounce each of lemon peel and citron,
chopped fine. if the biscuit are for lunch
con. lay on the other half and pat down
with the hand until the two layers will
hold together; then cut in rounds,
squares OF triangles. brush with white of
egg. and let raise for an hour. Bake in
a hot oven for nfteen minutes.
Picked Red Cabbage.
Slice solid head of red cabbage In
strips. sprinkle lightly with salt. and let
stand overnight; in the morning drain
and cover with boiling vinegar, TO which !
add dozen cloves. two dozen pepper |
cUrns, and sugar TO suit your taste.
Swiss Cram. |
Lay a quarter of a pound of macaroons |
in Al glass dish mix two tablespoonful I
cornstarch with three of milk add pint !
Of cream and heat in double-boiler until |
creamy and smooth stirring all the while. |
Remove from the fire and flavor with !
vanilla and pour over the macaroons. !
When cold dot with cubes of bright col !
BRED jelly or candied fruit.
PIanketi Hamburg Steak.
Have your hamburg steak seasoned |
with salt. pepper and little onion; lay it !
in CREASED iron baking pan larger than I
your plank. But have the steak small !
enough To leave At least an inch margin !
of plank when steak is done. As it will .
shrink IN cooking it can be about size ,
Of the plank in beginning. Place it in
Your broiling oven of gas stove where il
will brown Immediately top. Have
YOUR plank heated and ready. Invcrt the
steak. the Drowned side will be next
the plank. and place quickly in broiling
oven again and scar brown. then reduce
the heat 50 it will not burn and cook
ten or twelve minutes, according to thick
ness Of steak. quality or the beef and how
you like it done. But do not let all the
juices dry up in il or it will be taste
less. Serve with border Of mashed
potatoes. mushroom gravy or hOrseradish
50 ltb- spread niue bulltE over
steak soon it comes from the
broiIer and dust with salt and pepper.
Potato Pancakes.
Crate ten goOd-sized potatoes into a
pan Of cold water. When all are
grated drain in fine sieve or piece of
cheesecloth. pressing out all the water.
To the pulp add four eggs and two tea
spuunfuls salt Have the griddle very
not and well creased. Put in two
tableSpOonfuls of the batter and spread
out in A fiat cake; bake to a crisp
brown on both sides. Do not use the
least bit of flour, or you will spoil
them for German potato pancakes.
Bread and Prune Pudding.
Put pound of prunes, well washed,
into warm water and soak all day.
Butter a baking dish and put in a
layer Of stale bread cdb-in thin slices
and slightly buttered, then layer of
prunes with seeds removed. Fill the
dish up i'm this way, the top layer being
bread. Beat two eggs with quarter cup
sugar. ad a pint of milk, and pour over
the bread and prunes. Bake an hour.
Cup OmeIet.
one and one-half cups of any kind
of cold meat chopped fine, one and one
half cups of stale bread crumbs, three
beaten eggs. one cup of milk, three
quarters OF ledSpOb III Sdll ana pepper
TO taste. Stir all together and fill
five custard cups. well buttered. Set
cups in a pan of hot water and bake
until firm in center. Turn out on a
heated platter. garnish, and serve
Jam PufTs.
\ small quantity of pun, or good half
and-half paste may be used up in this
way. Roll it out thin and cut with large
cOokie-Cutter or in squares. whichever is
most convenient. Lay tablespoonful of
homemade jam or half a canned peach
in center of each; wet edges with white
of egg and bake in a quick oven about
fifteen minutes.
Shoulder of Veal, French style.
Cut the veal into cubes and parboil.
Put the bones and trimmings into an
other pot and stew slowly for two hours
to make the gravy-in quart of water.
Put the meat into a dish. from which it
can be served, sprinkle with teaspoonful
Of salt, little cayenne, the yellow part of
lemon rind, grated. and little grated nut
meg; add a tablespoonful butter. rolled
in tablespoonful of -four. Strain the
gravy and pour over the meat Bake in
4 hot oven until brown.
Oysters, Kalamazoo Style.