Evening star., 1920-11-05

iallSpice mixed, and half teaspoon
full Of sweet herbs. Stew for half an
pan with plenty of water, four car
trots, two turnips. two onions and a
small head of celery. When they are
tender. cut them in slices half an
inch thick and put with the mutton.
Let all stew together slowly for half
an hour more, or until meat and vege-
tables are as tender as possible with
out breaking to pieces. If the gravy
boils away. add little boiling water
and stir well. Remove all fat from
the top of the gravy and add half
glass of catsup. Cold shoulder or leg
way.
CeIeried Chicken.-Cook three and
one-half tablespoonfuls OF butter with
one teaspoonsful of finely chopped
onion until the onion becomes yellow,
stirring to prevent burning. Add one
Tablespoonful Of cornstarch and stir
|until smooth. then pour on gradually.
,while stirring constantly, one and
iOne-half cups of chicken stock, the
liquid in which chicken or fowl has
been cooked Bring to boiling point
and add one-half teaspoonful Of lemon
juice, three-fourths Of teaspoonserl of
|salt, a dash of paprika, one-haif cup
of celery g.. in small pieces and one
and one-half cups Of chopped chicken.
Serve hot on toast, and garnish with
Icelery tops. -
| Pork With Chestnuts.
Melt some butter in a pan, and
put in roasting piece of pork, with
a little onion. Brown well and add
some bouillon. Cook over a moderate
fire, and when the meat is almost done
shells. Then finish the cooking and
lserve the pork with chestnCts ar
ranged around it.
Pepper Pot.-Put into kettle two
pounds of tripe. four calf's feet and
red pepper. Cover the whole with
is tender. Take out all the meat and
cut it into small pieces. Skim the
tliquor after letting it cool to make
the fat rise, return the meat to the
ed, and stir in one half a teaspoonful
each of thyme, basil and sweet mar
ljoram, two sliced onions, two sliced
!potatoes and little salt. Cook the
whole gently until the vegetables are
tender, add tablespoonful Of butter
that has been rolled in -four, drop in
legg balls or dumplings and boil the
soup fifteen minutes more. Serve very
hot.
How to Make Indian Curry.-Cut
Into squares one pound of meat, either
iveal, mutton. chicken or duck. and
lstew 1t with two ounces of raisins in
a pint of water until it is tender. Cut
up one large apple and two large
tOnlOnS ana Try lHeH With
of pound of butter in a saucepan
until brown: then stir in the gravy
from the meat and raisins and noil for
fifteen minutes. Put the mixture
Through a sieve; return It to the
add a dessertspoonful Of curry pow
der, the juice Of half lemon and a
lpinch Of salt, and boil for ten minutes.
IServe very hot with dry. boiled rice,
not mixed with the curry. but in
!separate dish.
stumngs and Sav0ry Puddings.
Sweet Potato Dressing for Fowl
Roast some sweet potatoes in their
skins until they are very soft: remove
the skins, mash the potatoes well, sea-
son them with a tablespoonful each Of
butter and rich sweet cream and add
cup Of chopped raisins. seeded, and mix
| them in thoroughly. This makes q de-
iightfui dressing for any kind Of fowl
Bacon and White Potato stufiing.--
susnt st pfsns.y sa and q
them with minced onion. salt and pep
per, two slices Of streaky bacon. cut
very fine, and q teaspoonful OF melted
tutter. MIX the whole thorougniy; tnen
Appie stuffins for Game or Fowl
Take one pint Of tart apple sauce or
thin sliced raw apple. mix with one
4
teaspoonful of powdered sage. 2 small
onion sliced fine. and season with cay
Chestnut Filling for Fowl-Take equal
Isoft. mashed and well seasoned with
salt and pepper. and dry bread crumbs
grated. Moisten the mixture with melt
ed butter. add 2 number OF o.. cucumber
snsr;1, ., 9,a pisx1i' sa ,,vsty xstK nneS 'n'e0
A"r 10 Ser Serve S With Roast Poultry. Espe.
ciaiiy Duck.-In the water into which a
small cabbage has been shredded, cook
two ounces Of rice until It T., - tendsr enc or:
together until both are done. then stir
in tablespoonful Of butter and a table,
spoonful Of chopped fried onion: Ada
teaspoonful Of curry powddesI: I..n ess Tt - sne
hot oven until 1t Is ready to servo. 1t
To Serve With Roast Goose. Rabbit or
Hare.-Steam some good. sound onions;
hard pieces. Mix q few leaves OF sage
and some small pieces of butter with
bread crumbs. Make paste crust. As
for apple dumping. line q dish with the
boil IL for two hours. Serve with apple
sauce.
| Vegetables.
How to Cook Bests and Squash.
Boil the beets until almost done. Put
them In q pan. coat each beet with
a little melted butter, sprinkle with
sugar and bake until brown.
Boil and mash the squash and beat
until perfectly smooth. Put in . bak-
top and bake.
Baked Onions With Lemon Juice
Peel some large Spanish or Bermuda
onions under cold water. Butter q
baking dish and for four onions allow
two tablespoonfuls each of lemon
juice and melted butter. Add q pinch
Of salt and q dash Of pepper to each
onion and bake the whole In q hot
oven, being careful not to let the
onions scorch. Baste them frequently
with the lemon juice and butter. and