Evening star., 1919-09-05

!
the down as possible. melt some paraf-
fin and pour it over the duck. Let this
cool. then remove the paratfin and the
duck will be entirely free from all
fuzZ. To remove the fishy taste from
duck. insert peeled raw potato, after
ldrawing and removing the skin. Steam
the bird until it is nearly done, re-
move the potato. fill with fine meat
and roast as usual When roasting a
duck, after browning. cover it with a
soft linen cloth, and then baste
Through this. You will be delighted
with the result, as the cloth holds the
steam inside and makes the bird Ten
de-er and more palatable. Clean the
duck, draw it and season with salt ana
pepper. Add tablespoonful of vine
gar and an onion sliced. The vinegar
and the onion help to take away the
wild flavor. Let the duck stand over
night. If it is tough, it should be
steamed an hour before baking. Aft
er steaming put it in the roasting pan
and roast as you do chicken. BaSte
with water in which the currant JeilS
has been dissolved. Prepare this by
boiling two tablespoonfuls of currant
jelly in a cup of water. Serve with
| currant jelly.
Leftover Duck-Take every par
| ticle of the meat from the bones and
! mince finely. Add to it a little of the
| dressing or few bread crumbs, or
a chopped, cooked potato. Core and
| scoop out the centers of some tart
apples and fill with the meat stuffing.
| Put tiny bit of butter on top and
place the apples in a baking pan
| with just enough water to keep them
| from burning. Bake until the apples
! are tender, then dish each one on
! round of fried bread, fried hominy
| or corn meal mush and serve with
| currant jelly.
| Steamed Squabs.-Clean two squads.
| then split them open. Lay them on
! thickly buttered plate, sprinkle
over with salt and pepper. cover with
another buttered plate and steam un-
! til tender. Garnish with olives. Serve
! hot with brown sauce.
Chicken with Green CORRUPT
some leftover chicken into a pudding
| dish with it's gravy. Crate two dozen
ears of green corn, add to it pint
of fresh milk or cream and two
! beaten eggs; season with salt and
pepper. pour over the chicken. dredge
| with flour. lay on bits of butter and
bake until brown and the custard is
/, set.
Chicken Wiggle.-Take one can of
| Heat the chicken thoroughly; heat
the peas thoroughly. but not enough
to mush them; make a dressing with
a mixture of cream butter, pepper.
salt to taste, or, if you cannot afford
cream. you may mix -four with milk,
steaming hot, then pour on buttered
toast and serve.
Goldfish and Eggs.-Place pint of
salt Goldfish in cold water for several
hours. picked into bits. Drain well
and add a pint of rich milk. Put on
to cook. and when scalded stir in
! one-fourth cup of -four mixed to a
smooth paste with one-fourth cup of
milk. Stir constantly until the boil
/ ing point is reached, then allow to
II bnf far fnt
! Just before serving stir in two eggs.
/ lightly beaten.
Cut some Goldfish in strips about
the size of finger; soak overnight.
In the morning dry in towel, dip
each piece in a batter made of eggs,
milk and -four and fry brown in hot
| fat
! Maccaroni and Oysters-For each
| pint of oysters add one pint of maca :
| roni, one cup of white sauce and one
| half cup of cracker crumbs, rolled
! fine. Break the macaroni in small
/ pieces and boil in salt water. When it
! is tender. rinse with cold water. Put
a layer of this into casserole or a
| buttered baking dish. then put in
| the oysters. then the rest Of the
| macaroni. sprinkling each layer with
| the cracker crumbs. Pour the white
f, sauce over it and bake until drowned
!, Macaroni Pie.-Have ready some
cooked macaroni and place layer Of
! it in a creased pie dish. Then add =
| layer of tomato puree tomatoes
stewed, favored and strained). and
then one of savory rice. Add pepper
| and salt and moisten with milk or
! stock Cover with pastry and bake.
! If liked, add hard boiled egg and
some boiled and strained onion to the
! tomato and be sure that the pie is
| well favored with salt and pepper.
Savory rice is rice cooked in stock
and favored.
Corn with Cheese.-Cook some corn
and have ready delicate white
sauce Heat dish, butter it and
sprinkle with fine brown crumbs.
Heat the corn in the sauce. and place
it in the dish cover with grated
cheese and crumbs. and bake for
twenty minutes in hot oven;
Corn with Eggs.-Have ready some
buttered eggs and pile in the center
of hot dish, surround with cooHed
corn and garnish with small circles
of fried bread
II boiled corn, either canned or cut from
\ the cob one half cup of baked beans
H mashed to pulp. one-half cup OF
boiled rice, one-half. cup Of strained
stewed tomatoes. half teaspoon1ul
of minced onion. two tablespoon1uiss ;
II of melted butter, one-quarter cup OF
sweet milk and salt and pepper 10
taste. Mix this together, add enough
stale breadcrumbs to make stlft
dough; roll and bake IN sreaseo
pan. Serve with tomato sauce.
! Pear Compete for Meats.-Peel and
core three good-sized pears and cut
them in pieces Put them in a sauce
pan with one tablespoonful OF RED
currant Jelly one cup of grape juice,
one tablespoonful of sugar and COOK
| slowly until tender Strain the fruit
from the liquor. return the liquor TO
/ the fire and boil until 1t Is th1ck
then pour it over the pears ana use
as a garnish for the meat
Green Piper Relsh.-A pepper relish
may be made by chopping green
peppers quite fine. either alone or
with cucumbers. onions or green to-
matoes After being seeded and scald- :
ed the chopped peppers are salted
very slightly and covered with poll
ing vinegar. A little horseraddish
may be added.
Corn Relish.--Take eighteen large
bage. four large onions, two large
green peppers. one large red pepper.
one and one e-quarter pounds of light
brown sugar, One-quarter of cup OF
salt some celery seed, three heaping
tablespoonfuls of ground mustard and
two quarts of vinegar. Boil the in
gradients fifteen minutes. Seal hot.
4 Dilute the vinegar if too strong
Good Seasoning.-Small leftovers OF
piccalilli and other thick pickles, fine
iy chopped and mixed with their
to all kinds of made dishes. besides
greatly improving the gravies of
II hashes and stews. The vinegar re-
II maining at the bottom of jar of
II clear pickle. when the spices are
strained from 1t, will also prove ex-