The Washington herald., 1913-09-17

Of salt and fry in little butter or fresh
| rendered suet over a quick firs. placing
| ia A hot pan when cooked Melt level
| tablespoonful butter and rub in two Of
| -four. add quarter teaspo0nful salt and
dash OF cayenne. half CupfUl Of stock. and
one of milk, or CuPful Of milk If you have
no stock from bones and trimmings OF
meat. stir and cook the sauce about
FIVE minutes. Arrange the pieces OF egg
plant in buttersd baking dish. putting n
| thin layer of the sauce and Sprinkling Of
grated cheese between each layer. Put
tesspoonfuI of butter. broken in bits.
over the top. and make in a moderate
oven for twenty minutes
QuIck Coffee Bread.
Measure out a quart OF sifted flour, add
fuls baking powder. Beat up very light
five eggs with two tablespoonfuls sugar
and two tablespoonfuls soft butter Add
the -four alternating with two Cupfuls of
milk. Beat to smooth light batter ana
then bake in shallow pans, with sugar
and cinnamon and bits Of butter
sprinkled over the top before baking
The bread, when baked. should not he
more than two or three inches thick.
Peach Sponge.
Of Gelatnc, whites OF five eggs scant
cupful Of sugar. one and half cupfuls of
water Soak tho gclatinC in half cupfuI
of cold water for half an hour or until
sCft. Boil cup OF the water and sugar
together for fifteen minutes. Mash the
peaches fine and rub through a sieve and
put in the serup. Cook five minutes,
stirring all the time. Place the sauce
pen in another containing boiling water
and add Celatine. stir over the not water
about five minutes TO dissolve the gela-
tine. Then place in pan of ice water
and beat until ii CoOls. When cold, add
again until it is stiff and like sponge
Turn into a mold and set where IL is very
cold. Serve with sugar and cream ard
maCaroons.
Beef GumbO.
Cut up one and a half pounds of lean
beef into small bits; season with a full
teaspoouful OF pepper. two teaspoonfuls
salt: slice in a large onion. one potato,
three or four large tomatoes. Cover well
with about a quart of cold water. and
allow to boil very gently closely covered,
until everything is cooked to a pulp or
shreds. Add about dozen and a half
fresh young ochras when the meat be-
gins to get tender. Put through a colan-
der. and return to the fire and add four
slices of bread toasted dry and broken
into fragments, or put the bread in a
deep soup tureen and pour the gumbo
over it.
Chicken a Ia AIcaLar.
This is a good way to cook chicken
that is not very tender or young. Pre-
pare as for fricassee, season each piece
with salt, pepper, and dredge with flour.
Brown quickly in lard or bacon and
pork fat. and lay in bottom OF a deep
stew kettle. Add just enough boiling |
water to cover, sliced onion, two bay |
leaves and few cloves; a quart of peeled |
tomatoes and cup of rice. Cover AMI |
boil continuously and gently until |
chicken and rice are done. Add a quart |
Of canned sliced ochras, or same amount |
0f fresh young ochras. The canned och |
ras should not be added until the other |
ingredients are done; but the fresh green |
ochras require longer cooking. but not as |
ong as the other materials. II the mois- |
lure evaporates before the chicken and |
rice are done, add a little more boiling |
water. but only enough to prevent burn |
ng. as there should be very little -mois-
.ure-when dish ls ready to- serve,