Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-09-17

ana TOuIlu oulldDlS
for the First Cool
Days.
| Baked Steak with Tomatoes.-From
thick slice of tender steak trim on
/ the outside edges Lay it in baking
pan, sprinkle with @lt and pepper and
spread thickly with the tomatoes
/ only. Season the tomatoes also with
| salt and pepper and place the pan in
i a hot oven for about half an hour, or
until the steak is cooked. Remove the
steak and tomatoes together to
/! warm platter and thicken the gravy
remaining in the pan with a little
cornstarch dissolved in cold water
Serve the gravy separately or poured
| over the meat, as desired Serve
creamed mashed potatoes with this
! dish.
/ Pot Roast Lamb.
4 From a leg of lamb weighing four
! pounds remove the skin and fat. Slice
one-quarter pound of salt pork very
thin and cut it into strips. Put 1t in ice
water to cool and then roll it in curry
| powder seasoned with salt and pepper.
strips of pork. Cut one-quarter pound
of pork fine and fry in the pot. Put in
the meat and brown well, and then
add one-quarter OF cup of water
and cook four or five hours. Turn it
often and brown it well. Add water a
little at time as needed.
Baked Fresh Tongue with Raisin
Sauce.-Simmer fresh tongue four
hours. Skin it and leave it in the
juice until cold. Bake it in this
thickens. Sauce: One cup of vinegar,
1 one cup of sugar, one cup of raisins
and one lemon cut in thin slices. The
1 tongue has been cooked by the four
hours simmering. so care must be
taken not to bake too long or it will
be dry. This is an excellent dish for
a company supper.
\ Liver and Bacon Entree.-Cut four
slices of fried bacon, four slices of
fried liver and two medium-sized
squares: add two cups of toast
crumbs, salt and pepper to taste and
a little savory. Place the mixture in
a baking dish and pour over it one
pint of milk with which you have mixed
two well beaten eggs. Sprinkle
brown. Do not allow it to become
too dry.
| Tomatoes With Bacon.
This is a popular dish in Europe.
Place large square crackers in the
| bottom Of shallow pan. On each
cracker put a thick slice of tomato,
either canned or fresh. sprinkled with
/ salt and pepper and on each slice OF
tomato lay very thin slice Of bacon.
Put the pan in a hot oven. When the
bacon il crisp the tomatoes are ready
| to be served.
Peas with Bacon-To a pint of
canned or fresh peas add a quarter
of a pound of bacon or ham cut IN
small pieces and a little butter. Put
a little pepper in the cooking water.
fire as soon as they are done or they
will turn yellow and harden.
Fried Tamale.-Chop fine beef, winch
| has been boiled until very tender.
Boil it again in the same water that
was used before, stirring in some.
corn meal and seasoning with pepper
| and salt. Press the mixture into 2
| mold. When the meat 10 cold, cut 1t
! into slices and fry it.
Meat Curry-Fry one medium sized
onion until brown in two tablespoon
| fuls of butter; add one heaping table,
spoonful of curry powder.sWhich mas
previously been mixed to paste
ten minutes, stirring frequently. Then
add about a pound and half OF any
kind of meat that is available. Raw
meat must always be used, and II
should be cut into small pieces the
same as for a stew. Meat that has
curry. Season the mixture with salt
! and fry for about ten minutes more,
or until the paste has worked INTO the
meat, Cover all with cold water, ano
| set over the fire to boil until the meat
| is thoroughly cooked ana most OF TIC
water has evaporated.
How to Cook Ducks and Geese
| With q sharp knife cut the SKIN Gown
I the back from neck to tail. Peel tne
body entirely, drawing it through the
1 = Hnn oto
| bone, making one piece OF each When
| treating ducks and small game FOWL,
and dividing them into two or more
nieces in the case of the larger spe-
cies. Sprinkle a little salt on the
pieces and rub With Ms Guf IT Batter terry and
| fry. preferably in deep rat: rms
method not only does away with the
| labor Of plucking. but keeps the
! Juices in the meat and preserves It's
| flavor.
Peanut stunning for Duck.
Three-auarters cup o Of cracker ese
| crumbs, one-half cup OF sheiied pea
heavy cream, two tablespoonfuls of
| butter. few drops of onion juice
and salt and cayenne pepper: MIX
| the ingredients in the order given.
| Fresh Herrings with Bu..e aaad can
as many behring's as are needed ana
! cut each one in halves lengthwise;
| chop very fine little garlic and
! some parsley, mix this with butter
and nut some of the mixture on one
Of the halves Of each fish. Close the
, two halves together and put the her
| rings in the oven in q dish contain
| ing butter. salt and pepper. Serve
| hot, with little white vinegar drop
ped on each herring.
4 A Variation in Scrambled Eggs:-
| ~