Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-04-17

-four and salt, adding dripping. Just
before taking the meat from the pan
add a cupful of vegetable water. Leave
for a few minutes, then take out the
meat, pour of the fat, add little more
water and bring to the boil.
Veal Cookery.
Make into fritters by chopping some
veal fine, flavoring slightly with garlic,
lemon juice and seasoninSs. adding to
batter and dropping spoonfuls into boil
ing fat.
Serve veal as collops by cutting into
neat oblong pieces, pounding until thin,
then frying. Arrange pieces of fried
tomato and little rolls of bacon on top,
and serve with brown gravy.
Cut some veal into thin rounds, pound
them, dip in egg and bread crumbs and
fry. Arrange f1lleted anchovies around
the edge of each piece, and serve with
poached or fried egg on top.
Cut some veal into neat pieces and
fry in butter after dipping in egg and
then in bread crumbs mixed with
grated cheese. Cover with grated cheese
and dabs of butter. slightly brown under
q grill, and serve in border of cooked
macaroni.
To serve veal In a pie use parboiled
veal and mix it with hard-boiled eggs,
mushrooms and a small parboiled sweet
bread.
Supper Dishes.
Buy some sausage meat. shape it into
fiat cakes with q little -four or bread
crumbs. Fry. adding fried apple or to-
mato to the dish as an accompaniment
Butter we'll some large unSweetened
biscuits, sprinkle with a little curry
powder and add some chutney. Fry for
few minutes in hot butter, and serve
at once.
Saute some rings of apple in butter
and pace each one on a round of but
tered brown bread. Sprinkle with sugar
and brown in hot oven. Serve gar
nished with cream cheese and chopped
pimento, mixed.
For Breakfast.
Cut some liver into thin slices. cover
with boiling water for five minutes,
strain we'll, season and grill. When
cooked add butter and more seasonings.
Serve with Lyonnaise potatoes, made as
follows: Cook a finely chopped onion
in three tablespoonfuls of fat, add some
thinly sliced cooked potatoes, season,
and fry brown.
Fry some slices Of bacon, then fry
some whole peeled bananas, adding
more fat if necessary. Drain we'll and
dish onto the bacon. Add little vine
gar to the fat that remains. cook until
brown and pour over the bananas.
Mix equal parts of cold cooked pota-
toes and cold faxed fish. seasoning gen.
erously. Take some chopped fat salt
pork. fry it and add the fish mixture.
Stir this fry until 1t is well heated, and
cook until nicely Drowned, then fold
over like an omelet and serve with
parsley.
Fish hash. served on rounds Of toast.
make IN attractive, tasty dish for
breakfast.
Special Milk Toast.
Heat a pint of milk. then thicken 1t,
stirring all the time. with two and one
half tableSpoonfuls of -four mixed with
water to smooth paste. Cook in
covered double boiler for 20 minutes.
Now add three ounces of butter. cut
into small pieces, with half a teaspoon
ful OF salt and pepper to taste. Having
made six slices of toast, dip them one
by one into the sauce until soft. place
in serving dish and cover with the rest
Of the liquid. For q more substantial
meal cover each slice of milk toast with
lightly scrambled eggs sprinkled with
grated cheese. and place in the oven to
melt the cheese.
Leftover Pastry.
If you have made too much pastry,
make the surplus into cheese fingers by
adding grated cheese, rolling it out thin,
cutting into strips and baking
Make sweet biscuits for supper by
adding currants, chopped candied peel
and sugar, rolling out. cutting into
small rounds and baking Chopped
stoned dates and lemon juice rolled out
between thin pastry also make tasty
biscuits.
Another method: Sweeten with sugar,
roll out. cut into diamond shapes, brush
over with egg and milk. bake until
brown, and serve with fresh or canned
stewed fruit.
You can make patty cases which can
be stored in a can and filled with savory
mixture when required.
Make some small savory pastries by
placing between small rounds Of pastry
a mixture of leftover cooked minced
meat, such as ham, tongue or veal, with
seasoning and a little chopped onion,
and moistened with tomato sauce. Fry
in deep fat.
Make q fairly thick custard and have
ready some rounds of short crust pastry
the size of a small plate. Place large
spoonful OF the custard on each round,
fold over and pinch up the edges. Dip
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