Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-08-29

RKEAT dishes are made more appetite
AVA ing by the addition Of q suitable
garnish, which may be parsley, radish
roses, celery curls, or lemon cut In fancy
shapes, or pickles, or lettuce, or other
relishes. Any garnishing used must be
simple in order to leave space for ease
in carving. Meat dishes may be served
with one or more vegetables, or such
fruits as whole spiced red apples or
fruit fritters. dash Of paprika on
potatoes, a creamed fish, a salad or a
bit Of parsley on the vegetable or meat
seems TO touch OF the meal.
Chops may be accompanied by tiny
baked apples or red cinnamon apples or
pineapple heated in broiler with q
few cloves stuck in each slice. Sliced
tomatoes, rolled in buttered bread
crumbs, may be put on fiat pan and
Drowned In the oven broiler at the same
time as the meat but they require less
time, Of course. Broiled fruit or apple
sauce or mint Jelly gives color and fur
nishes fruit acid with meat, making
healthful combination. Lamb or NUT
ton may be served with currant jelly,
with minced orange peel and chopped
1nint leaves well beaten into it.
Soups for Warm Days.
Jellied Chicken Soup.-Cut a chicken
into large pieces. Place 1t in q large
saucepan with pepper and salt and
cover with water. Let simmer slowly for
two hours, then add an onion and some
celery seed. Cook for another hour oc-
casionally squeezing the chicken with
a heavy spoon to get all the juice out
of the pieces. Strain into large bowl,
and, when cold. skim off the grease
Serve in bouillon cups.
Beef Buillon.-Place a tablespoonful
Of sugar and q sliced onion In large
saucepan, and, when sugar has Drowned,
add three pounds Of shin Of beef cut
into small pieces and o two-pound
knuckie Of veal that has been cracked
Add pepper and salt and cover with
three pfnts of water. Simmer for two
chopped vegetables and continue cook
ing for another hour. Strain, cool, and
skim of the grease when 1t sets.
Clam Broth Frappe.-Heat the con-
tents Of can of CLAIMS, or use fresh
clans, then chop them fine and put into
saucepan, with their own liquid, two
ptnts of chicken stock, half a cupful
OF cooked rice, a bay leaf and other
seasonings. Cook for about 20 minutes,
when the rice should be very soft. then
strain twice Through cheesecloth, squeey-
ing the cloth to get as much through
as possible Add half q cupful of
cream and beat with an egg beater for
10 minutes, then place in an ice cream
freezer and freeze until It sets Serve
IN glasses with little whipped cream
on each.
Fluffy Rice.
Throw o handful Of salt into a large
pan Of boiling water, at least two quarts
OF water to half pound of rice. When
1t boilS again, gradually add the rice
while dry. first rubbing 1t in q cloth in
stead OF washing 1t. Let 1t boil at a
gallcp for 1919 minutes. Then tip it
into = colander. turn the cold water
faucet on 1t for second, then put 1t
In the oven to dry, gently turning 1t
over once or twice with fork. Follow
these instructions exactly and you will
have fluffy, light rice.
When Picking.
When picking cucumbers and you
use In the brine drop whole egg into
utensn and add salt until the egg rises.
When the egg rises to the top enough
salt has been added. The egg does not
foat on the surface.
u IL not the spices that darken to-
mato catsup, as so many cooks think.
but It Is the salt that Is added. When
cooking add all the seasoning except the
salt. Add the salt Just before bottiing,
and Jour catsup win be bright red.
Quick Cakes.
Put together IN q large bowl four
ounces Of butter, seven ounces Of self
rising -four, six ounces Of brown sugar.
two eggs, half q cupfuI Of milk, half 4
teaspoonful Of ground ginger or CHINA
mon, half teaspoonful Of ground nut
meg and half . pound Of chopped dates
or raisins. Beat all together with 4
wooden spoon for five minutes and hale
IN creased tin In moderate oven for
about 20 minutes.
Walnut Cake.-Cream together four
ounces Of butter and two ounces of
sugar, then add four ounces of molasses
and two well beaten eggs. sift In half
0 pound Of self-rising -four. Halt All
small tins with the mixture, place half