The Washington herald., 1913-03-17
PRACTICAL RECIPES FOR
THE BUSY HOUSEKEEPER

well and sprinkle with lemon juice or
cider vinegar. Turn in the bobatee and
bake about twenty minutes. Serve with
| boiled rice.
| Casserole Roast.
| Take three or four pounds Of round
or rumr. slice "f fai pork. a small
carrot. iurnin. and onion cut fine '$le
heart of celery chopped small and eign.
and br"w2 the meat Tuicxly in this: then
put into the casserole With The yeCcrl-
| bles around II and two cups of sto.k
| or broth mai. from beef bones and trim
Inings. or use not water II YOU have no
broth Cover c.osely AMI cook for three
| hours in Il hot oven bastinC occasionally
if it needs Ii. When done ihicken The
sauce with flour mixed smooth in q littI-
water
Italian Casserole.
| Boil quarter Of a pound of maCaroni
until tender; drain and put in a huttcred
casserole. Add little butter and grated
cheese Push the 'nacaroni TO the sides
| cf the casserole and fill the center with
chopped. rS,kad beef 1r several kinds
cf leftover cooked meats Season to suit
'he taste. adding little sausage If your
| meat Is rather lean and dry. Set in the
oven ''NtIft, u!llli very not. tnen serve.
II You have no cooked meat. a half
pound nf raw round steak will he enough
! for family OF six. Cut it into ST all
pieces. dust with Pepper and Hour, AMI
l'rown quickly. Stew in little water
until tender adding a small onion, piece
Of bay leaf, salt. and any other SEASON.
ing you may fancy. An hour before the
meat is dune. add half a can Cf toma-
toes. This mixture is poured into the
casseroir when lined with the macaruni
and the whcle heated thoroughly in the
oven.
Mock Rabbit.
Take pne pourd round .;teak anG half
= pound Of sausage meat. three slices of
bread. one egg. one small onion. four
thin slices fat salt pork. and salt and
Iepper to taste. chop the meat fine in
your wooden bowl Muisten the bread
in col water. Chop the onion and cook
1t tender, but not brown. in a little pork
fat Add the bread and cook FIVE min
utes. Set aside to cool then mix In the
seasoning and beaten egg. and form into
a long. round roll. making the surface
smooth Oy wetting the hands with cold
water With sharp knife cut gashes
crosswise in the middle of each slice of
pork and lay the slices on TOP of the
roll. Bake three-quarters of an hour in
hot oven.
Apple Tart Ia Saxonne.
Butter and line a ten-inch wide and
two-inch high pastry ring with good
paste. Pare and core a dozen large
greetings: cut in quarters and arrange
symmetrically in a moderately hot oven |
Beat two eggs two ounces of sugar, two
ounces Of dry, powdered macaroons in |
basin and beat vigorously for ten
minutes. Add tablespoonful thick
cream. spread over the apples: dust
lightly with powdered sugar and glaze |
delicate brown in a moderate oven.
Slip onto dish and serve hot
Savory Stewed Kidney.
Take two lamb or veal kidneys: cut |
the good part into small pieces and Law |
them in salted water for half an hour |
Wash well and cover with fresh water !
and place on the stove. as soon as II
boils. drain. Chop an onion fine and |
brown in a tablespoonful of butter: add |
a cup of boiling water. saltspoonful |
of salt and a shake OF pepper. Put the
kidneys into this and cook gently for
half AN hour. Ten minutes before serv-
ing add Tablespoonful Of tomato catsup |
and a tablespoonful of -four rubbed
smooth in a little water.
Baked Hash.
One and quarter pounds of shoulder
or neck Of mutton: lean as you can get
it. Cover with boiling water and cook
tender. Remove the bones and gristle
and chop meat very fine. Add three
boiled and creamed potatoes. a table
spoonful salt, pepper to taste, tablespoon
of parsley minced very fine and a few
drops of onion juice. Mix all together
and turn into baking dish. Pour over
II tablespoonful of milk Add fine
bread crumbs mixed with melted butter.
and bake a nice brown-about twenty |
minutes. Serve from same dish.