Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-08-10
Flimts for the Housewife

Of -four, a small sliced onion. a blade OF
mace, one tablespoonful of minced pars-
lev half a teaspoonful of salt and a quar-
ter teaspoonful of pepper. Pick over the
clans and rinse in cold water; reserve all
| the clam liquor: chop the hard part OF
the CLAIMS and cook in the liquor until
4 1T boils: strain; melt the butter I'm
saucepan. add the -four and cook two
minutes. then pour in the hot liquor and
stir until thick Have ready the milk
and cream that have been scalded In
the double boiler with the onion and
mace, strain these out and stir the hot
milk into the thickened liquor. Add the
soft part OF the clans chopped, the
minced parsley, pepper and salt; cook ten
| minutes and serve.
Pressed Veal.
Select a good knuckle of veal or any
| bony piece which has large proportion
of gelatin Wipe the knuckle and cut into
pieces Cover with two quarts of cold
water, bring 1t slowly to the boiling
point, skim and let it simmer slowly for
two hours, then add two bayleaves.
twelve whole cloves, one onion. six pep
percorps, one-half teaspoonful of ground
allspice, a blade of mace, salt and pep
per to taste. Simmer one hour longer.
Take out the knuckle, being careful to
remove all bone. Place the meat i'm
square mold. Boil all the liquor until IL
measures a quart, strain and add one
gill of lemon juice and pour over the
| meat. Let ii stand overnight before
using. When ready to serve turn out on
a platter and garnish with curled pars-
ley and slices OF lemon.
Eggs and Cheese in Ramekins.
| Butter a half dozen of the little rame-
| kins. Beat the whites of six eggs to
stiff froth. add the we'll beaten yolks
| Of the eggs, a half teaspoonful of salt
and q dash Of paprika. When well mixed
add one cupful of grated cheese and
half cupful of milk. Pour the mixture
into the dishes and sprinkle the tops
of each with a teaspoonful of fine grated
bread crumbs. Bake eight minutes i'm
| moderate oven.
A Digestible Way of Cooking Eggs.
Heat the frying pan and grease over
| with a tiny bit of butter or vegetable
| oil. Have as many eggs desired
| broken carefully into a shallow dish and
slip into the hot pan without breaking
| Add three or four tablespoonful of boil
| ing water, cover closely, set the pan on
| the back Of the stove and let simmer for
ten minutes while the steam cooks the
eggs. They will look and taste much like
poached eggs, but are even more digesti-
| BILE.
Toast and Eggs.
Put a teaspoonful of butter i'm a pan
with scant tablespoonful of -four. Let
1t brown lightly, then add a cupful and
q half Of sweet milk. When thickened
pour In a baking dish and break into it
six whole eggs. taking care not to break
| the yolk Crate a little cheese over the
| eggs and bake In a rather hot oven until
set, and serve hot on delicately Drowned
toast.
Dreamed Eggs on Toast.
| Take two tablespoonfuls OF butter, two
tablespoonful (scantl Of flour. one pint
Of milk four eggs, one teaspoonful of
salt, one-fourth teaspoonful Of pepper.
one-half Of q small onion. six slices OF
toast. Boil the eggs twenty minutes and
lay. them in cold water. When cold re-
move the shells and cut each egg into
six pieces. Cut the onion fine. Place the
butter in a small frying pan. and when II
Is hot slowly cook the onion in Ii until
of q light yellow hue. taking care. how
ever. not to brown either butter or onion
at all Remove the onion. add the flour
and stir until the paste is smooth and
frothy, but do not let IL brown in the
| least Draw the pan back. gradually
add the milk, return to the heat. and
when the sauce boils put in the SAT.
pepper and eggs. AS soon as the eggs
are we'll heated. turn all out upon but
tered toast, and serve at once. few
drops Of onion juice may be used instead
Of the onion.
Fairy Gingerbread.
Allow for this dainty one-half cupful
Of butter, one cupful Of sifted powdered
sugar, one-half cupful of milk, one and
three-quarter cupfuls of -four. one round
ed teaspoonful of baking powder and two
| butter, add gradually the sugar and beat
] level teaspoonfuls of ginger. Cream the
until very white and creamy Beat in
I the milk, adding 1t very slowly. Stir In
| the -four sfted with the ginger. Invert a
dripping pan and butter the bottom.
| Spread the mixture very thinly and bake
| in a moderate oven. Turn the pan often
| that 4 nay take evenly. Cut i'm squares
he fore removing il from the pan.
EMMA PADDOCK TELFORD.