The Washington Bee Newspaper, March 21, 1908, Page 3

GOOD CREAM SOUPS| SOME LATE AND CAREFULLY | TESTED RECIPES. But Materials for Simple Delicious Soup—Cream of Celery One of the Best Krown of Preparations. The following recipes for soups have been carefully simple but delicious « for a quart of soft she 60; a quart and a third of a cupful of butter spoonfuls of flour, slice of onion, a little nutmeg, salt and pepper. Drain the liquor from the clams, strain it and set it aside Wash the clams by emptying them into a colander and } placing it unde: aucet for a mo- “ment. Put the milk and the slice of onion in a double boi and set it on the stove. Cream the butter and rub] the flour into it with spoon. As soon as the milk b: remove the onion. Add a litile of the milk grad- ually to the creamed butter and flour, stirring it to form a smooth paste. Beat this mixture into the _ boiling milk. Season with salt, pepper and a grating of Cook for five minutes. Then add the clam liquor | and clams. Cook five minutes longer. A cream of clam soup, though more | expensive, is even more delicious. The game ingredients are used with the ad @ition of a pint of cream. The clams a@re washed and placed in a saucepan to simm: : a minutes. The Hquor is drained off and the clams are a mortar and rubbed through a course puree sieve. Proceed as directed in the foregoing Tecipe, adding the cream when the pounded clams heir liquor are added. S hot with croutons. To pre eam of celery soup -—that most appetizing of cream soups —wash good head of celery and break the stalks into inch length pieces. [oil in as little water as pos- wible unti! pulpy. In the meantime put over the stove double boiler aj} pint of milk, a large slice of onion and | @ piece of mace. Mash the celery in the water in which it was cooked, and when the milk boils add to it the mashed celery Cream together a tablespoonful of butter and one of flour, then add to the soup. Season with salt and pepper and cook for five minutes. Strain and serve. A cupful of cream added the last mo- ment will make it richer. A mixed vegetables calls for two heaping teaspoonfuls of diced onion, the same amount each of diced carrot and celery and half that amount of turnip. Put three tablespoonfula of butter in a saucepan and when melt- ed add the diced vegetables. Let them cook for 15 minutes, taking care that they do not brown. In the mean- time put a quart and a pint of milk over the stove in a double boiler, with @ bay leaf, a small blade of mace and a spray of parsley. When the vegetables are tender add three tablespoonfuls of flour and stir the mixture gradually into the boiling milk. Season with salt and pepper; then cook for half an hour. Beat up the yolks of two eggs and add to them a cupful of cream Stir the mixture into the soup and let it cook for a} minute, beating constantly to prevent eurdling. rhis soup may be strained or not, as preferred It is delicious with the diced vegetables left in. Serve with croutons. cream | tested: Aj} soup calls ed clams, or) of milk, a three table- a nutmeg for for few then pounded and rve very are a cr in a cream of Tonic for Tired Housekeepers. Place six fresh eggs in an earthen bowl without breaking the shells and pour over them the juice of six large or seven small lemons. Let it stand 48 hours. At the end of the first 24 | hours turn the eggs over,-and at the end of 48 hours the shells should be entirely gone, dissolved in the lemon juice. Remove any skin that remains. Into the egg mixture stir one-half pound best California honey, one gill of cream, one gill of rum, adding the cream to the honey before stirring it into the eggs. Beat all together 20 minutes with an egg beater, then bot- tle. Dose, every morn- | ing before breakfast and at night if ry This is particularly good r tired worn-out women wineglassful Cake from Bread Sponge. Use two cups brown better size of an egg, two eggs. one teaspoon each of cloves, cinnamon, nutmeg, Singer and soda; over this pour one cup boiling water: when cool add one cup bread sponge, one cup or more of raisins, and flour to make a soft cake dough immediately as you would any sugar, enough Bake cake. Economica! Soup. Get a ten-cent soup bone. Put on with three quarts of water. Add veegtables of all kinds, salt and pep- per to taste. Cook for three hours. This will make enough soup for two dinners. Reheat second day. Third day, make soup from bone, same quantity as first. Soup made the sec- ond time is much better than first. Hot Water for Dishes. Hot water for washing dishes may be easily and cheaply procured by placing two pans of cold water in the broiler when the oven is being used. The water wil! become as hot as is needed and for no extra gas. When using the broiler put the pans into the oven to heat Claret Sauce for Sultana Roll. Boil one cupful sugar* and one. half cupful of water seven or eight minutes. Let it coo! and add a third of a cupiul of claret. F ay ) nh | This Delicacy a National Dish in th: | ces cooked ham and half a calf’s brain. | pepper, a little grated nutmeg and fine | minced parsley. | two parts and roll as to have it soft and fluffy, suitable | water RAVIOLI IN ITALIAN STYLE Sunny Kingdom. Have a pound sifted flour on the} molding board, form a hollow in the| center, put in a teaspoonful salt and} water enough to dissoive and six eggs. Work into a dough by pushing it from you with the palms of the} hands. Knead into a ball, Wrap in a damp cloth and let r for an hour and a half. Chop very fine half a pound of cooked chicken, three it, oun- Add three egg yolks, two ounces | grated Parmesan cheese, salt, black Mix well, now divide and paste in| down as thin as possible. Take one sheet of paste and with a tablespoon put in straight | rows, two inches apart, a number of balls of the seasoned meat mixture, having them about the size of a wal nut. Moisten these rows with a brush dipped in milk or water. Then lay the second flat of paste over the one | with the meat, pressing between the rows so as to stick them together. Now with a pastry wheel, part all the little “hills” in squares, making of each one a ravioli, Range them on @ small cloth and cover lightly. Fit- teen minutes before serving plunge into salted boiling water, cook two minutes, then push back on the side of the stove to simmer five minutes longer. Drain on a cloth, then put them in layers in a deep dish, spread- ing grated Parmesan cheese between the layers. Moisten with four table- spoonfuls beef broth extract, di- luted with a pint of tomato catsup. Strain over them two tablespoonfuls melted butter and serve with a tureen of rich beef broth. or Economize on Table Linen. The wise housekeeper of to-day ‘uses doilies instead of tablecloths, Says the Delineator. Instead of us ing a large tablecloth three times a day it is better to have a square for breakfast and luncheon put on diag- onally, or else a set of plain doilies, for either of these insure an attractive table and also save laundering at least two large cloths a week. A few doilies or a square can be washed out and ironed with very little trouble whenever they need it. | if it be not the With this partly-covered table there should certainly be a growing plant or fern for the center, no mat- ter how simple it may be. After these things the china really does not matter so much, though for break- fast nothing is so charming as a set of blue and white, which may be picked up almost anywhere for a small sum iraceful shapes can be found easily Irisn Stew. Irish is a capital dish, and when properly made is as appetizing as it is nutritious. But its appearance ‘ offends the superfine taste of a writer in one of the minor society pa- pers, who condemns it in quite pictur- esque language. He writes: “Our aesthetic tastes too little appealed to by what is set before us at luncheon and dinner. How apparent this be- comes to all of us who have ever sat and boggled at the monstrous ugli- ness of that mound of bones in a grave of moist vegetation, known by the of the ‘Irish stew! w barbaric name Hospita! Boiled Egg. An excellent way to boil an egg so for convalescents, is to cook it eight minutes. The water in the kettle must be beiling. Turn out the gas on range and carefully place egg—which previously has been dipped in warm to remove chill, as sudden change in temperature would crack it —in the boiling water, and cover, leaving upon the unlighted burner to get the heat At the end of eight minutes take egg from shell, salt and butter to taste, and you will have a soft, palatable, easily digested egg. Goldenrod Eggs. hard boiled eggs, one-half salt, one tablespoon butter, one-eighth teaspoon pepper, one table spoon flour, five slices toast, one cup milk parsley. Make a thin white sauce with the butter, flour, milk and sea- soning. Separate yolks from whites of eggs. Chop whites fine and add them to the sauce. Cut four slices of toast in half lengihwise. Arrange on platter and pour the sauce over it. Force the yolks through a potato ricer or strainer and sprinkle over the top. Garnish the dish with parsley and the remaining toast cut in points. Three teaspoon Salmon Croquettes. one cupful When to a Put the point tablespoonfuls of sweet milk on the boiling paste two of flour, put in the milk and till thick. Then set aside to cool. Add one can of salmon freed from bones; mash fine with fork, two well beaten eg: one teaspoon- ful of salt, a pinch of pepper. Add thickened milk and one pint of bread crumbs. Mix well together. Form in small cakes and fry in spider in hot grease till a rich brown stove stir near smooth stir Smooth Gravy. As soon as your meat has been re- moved from pan sprinkle your flour in, stir up smoothly, then add cold water, stir and bring to boiling point. If the meat is pork or mutton : meat remove the surplus greas fore putting in flour Old Cartains. Old Swiss sash curtains when clean and mended make excellent sewing aprons. Ali they need is a tape run through the hem, and they are easily tied on when one is ready to sew. w SENT TOM ERSTE SOUTHWEST QUEER OLD RECIPE! CARAMEL Prehistoric Structures Doubtiess Used APPLES ARE GOOD. Properly Prepared They Make a De A FAMOUS. HISHWAY SHORT LONDON THOROUGFARE TO BE CLOSED TO PUBLIC. Downing Street, Krown as Hub of Brit-| ish Empire, and Has Long Fig- ured in History—Founded by an American. London.— 10st fameus street in the world,” as it is called in Lon- don, is about to be closed to the pub- lic. This is Downing~ street, which former Ambzssa lor *ph H. Choate the connecting and America, one of the r in the world, most Jamious. Downing street is the hub Jc once described a link” between and which most interes stre nd is of the great British eu: ise, as a street it is insignifica-t, in fact, it is worse | —it is the dr t, dinsiest cul-de-sac 1d is dignified by being a: the cor- yet imaginable, < called a street big s ner it, ther 10 and 11. dence of the land, the othe epting which wo houses, } otticial minister of the chancellor of the exchequer. The first of these, “No. 10,” is indisputably one of the most historic buildings in existence. It is in Downing street that the Brit- ish cabinet meets. It here that the most important matters affecting the empire are discussed, ministries are made and broken and peace and war declared There is, of cou a sufficient rea- son for such a ing step as the closing of Downing street to the public. There have been whispers that the suffragettes intended besieging the of- ficial residences of the prime minister and the chancellor of the exchequer. \t any rate, the street is to be closed, and if the suffragettes desire to do any rioting they must do it elsewhere. Downing street was started by an American. His name was George Downing, but he was not an American on whom the United States can pride itself. A historian of his own nation- ality, in fact, declares that “it became but t the One is resi- Eng- of Downing Street, London. a proverbial expression with New Eng- landers to say of a false man who be- trayed his trust that he was an arrant George Downing.” This Downing was the son of Eman- uel Downing of Salem, Mass. His mother was Lucy, sister of Gov. John Winthrop. He was educated at Harv- ard and was cond graduate of the univer mo a time he was a professor there, teaching the younger students. Then he went off to the West Indies, was chaplain of the ship and did a deal of preaching. He eventually reached England. The time were troublous, the civil war was raging and Downing sided with Crom- well When the king once more came into his own, Downing’s peace was made with Charles II]. by Thomas Howard, brother of the earl of Suffolk and an- cestor of the man who has made Daisy iter of Chicago and Washington an lish countess, Soon after Downing was restored to favor the king made him the chief treasurer. Downing gave the profil- gate king all the money he wented and in several pamphlets defended his royal master. He also saw that the king’s three chief favorites, the duch- ess of Portsmouth, Lady Castlemaine and Nell Gwynn, had their share of dips into the English treasury. He was such a great sycopant that he ob- tained a grant of $400,000 from the king. He served in all the parliaments and was known as “the touse bell to call all the courtiers to vote.” The founder of Downing street built some houses on it which he sold as well as leased. Nos. 9, 10 and 11 were sold to Lee Lord Litchfield, master of the horse to King James Il. When the king fled from England Lord Litchfield had to do the same, and his property was forfeited to the crown. In this way these three houses came into the possession of the government. King George I. knocked Nos 10 into one residence to Baron Bothmar, the Hanoverian minister, for lite. On Bothmar’s death George Il. offered the house as a gift to Sir Robert W then prime minister. Walpc! f 1 it fer him- self, but accepted it as the office of the first lord of the treasury and perpetual official residence cf the prime minis ter. And thus it came ing street is “the most famou. in the world.” Although all the proclamations and official papers of England are dated from “Our Palace of St. James’,” they really emanate from Downing street. For two cen- turies the British empire has been run from the dingy house in this narrow, dull cul-de-sac, and probably will con. tinue for centuries of the futur ee betes | coal 3 Eg about that Down- street for Defensive Purposes. Denver, Col. — in pre-Columbian days, probably even before the period of the Aztec and Toltec peoples, at a time wher of the southw country, now embraced orado, Utah and New Mexico, was densely populated by a race well ad- vanced in many of the crude arts and industries, constant wariare was car- ried on between factions, rival tribes or different races, as is evidenced by this Col- “Gibraltar Rock” in Utah. Southeastern the defensive positions picked out by the more peaceable inhabitants for their dwellings. In nearly every one of the ancient communal buildings can be found towers and lookouts, with small win- dows or loopholes commanding all ap- proaches. Usually the towers are a part of the main building, but occa- sionally they are detached and stand off at some distance, and are built sufficiently high to afford a view of the country on all sides. One of these remarkable structures has been fornd in Navajo canyon, which is included within the Mesa Verde National park, in southwestern Colorado. The tower still stands on top of a sandstone cone about 30 feet high and is perfectly cylindrical. By the aid of steps worn in the stone it is possible to climb te the tower and even to walk around it. The walls are 24 inches thick and, although their original height is not known, those now in place are over nine feet high. This tower arising from the bottom of the canyon to an elevation about the surrounding rim, com- manded a view of the adjacent mesa and was undoubtedly the viewpoint from which warnings of an approach- ing enemy could be sent out to the cliff dwellers in the canyon below. Another remarkable lookout is “Gtb- raltar House,” in Ruin canyon, just across the Colorado-Utah line from the Mesa Verde National park. Like the round tower of Navajo canyon, this structure overlooked great dis- tances, preventing a surprise from an approaching enemy Considering the fact that about the only known weapons these pre-historic people used were the bow and arrow and a spear-like implement, the ne- cessity for the great fort ses and thick walls quite unexplainable SUCCESSOR TO HITCHCOCK. Grandfield Made First Assistant Postmaster General. Washington Charles P. Grand- field of Missouri, the ranking officer of the bureau, who has acted as first assistant in the absence of Assistant Dr. Hitch- vacancy ation ided to rt tt secretary man > presi slican Grand Lincoln coun While t he took a course in iHloward university, get 5 D. in 1889 Dr. Grandfield resid with his wife and two daughters, at 919 S street grade to h in the depa medici Sent pos friends of’ A¢ ORANGE PRESERVE SOMETHING NEW IN DELICACIES. | Pride of a Boston Housekeeper Is Here | Described— Orange Syrup to i Serve with Afternoon Tea t Is a Novelty. When you want something very ex- tra special for the front row in your preserve closet do try this queer old recipe for orange preserve. There's just one housekeeper in Boston who has the recipe, and for years it has been the envy of all her friends. H Pare very carefully a dozen large: oranges, tie the rinds round the pulp and put them in boiling water, leaving them on the fire for three or four hours, until the skin can be easily pene- trated with the head of a pin. Then throw the fruit at once into cold water, and after a few minutes cut each into, five or six pieces. Clarify three pounds of sugar, reserve half of it and boil the rest to the thread; put in the oramges, bring it all to the boil and put thega on one side. Now drain off, boil and replace the syrup for 12 succes- sive d each day adding a portion the preserved sugar; at the end of this time the fruit may be put into pots and covered down. Oranges work in so very usefully now, when last fall’s preserve supply is getting a bit low, that another old recipe which this same cook loaned to the Herald will be welcomed. It's especially good with poultry, though this woman often serves it with cold meat like any other pickle. (| Rub two dozen oranges well with salt, then lay them in coarse salt for five turning them frequently. Now wipe them, and dry in old sieves in a slack oven. Pack them in jars with a good sprinkling of spice, half an ounce each of mustard and corian- der seed, two ounces each of chilies and peppercorns, with enough good wine vinegar to cover them. Tie the pots down lightly, and every eight or ten days, for about three weeks or a month, add fresh liquor to take the place of that which has been absorbed. Cover down very tightly and leave for two months at least, longer if possible. This is particularly good for game, in which case the oranges should be quar- tered. A certain uptown served orange syrup with afternoon tea instead of the invariable lemon slices, and the guests were delighted with it. She says that to make it she takes a pound of sugar to a pint of strained orange juice and adds the grated rind and juice of one lemon. She boils the mixture for, 15 minutes, skimming off the scum as it rises and straining the liquid before bottling. Then she bottles it and corks it tight- ly. It may also be used to flavor pud- ding sauces or ices, and gives a much better flavor than the regular prepared orange extracts.—Boston Herald. hostess recently To Clean Veivet Collars. Now that Fashion again advocates strictly tailor made gowns to have velvet collars on the coats, the ques- tion arises how to keep the dark outside collar from rubbing off on the neck of the blouse worn beneath it. No matter how good a quality is purchased velvet will always leave a soiled mark on any light fabric it comes in with, and many a woman is known to wring her hands in despair at the ht of a dainty waist immaculately fresh except for a dirty line across the neck To prevent this wipe off the velvet thoroughly with a soft cloth slightly moist, then rub with a rag saturated in pure alcohol. This done once a week regularly will prevent the velvet from “crocking” and collars will not be soiled in the back contact | A Splendid Cake Recipe. | Cream three-fourths of a cup of but- ter, add one cup sugar and three eggs. beating one in at a time. Add four tablespoonfuls of sour cream. Sift to- gether one and a half cups flour, one teaspoonful of soda, cinnamon and nutmeg. Add last a cup of black- berry jam, | together with a boiled » secret of making s in the beating. Do second until it is thor- Also add a half-teaspoon- the sirup when each frosting beiled frosting net stop for oughly cold fal cooking of vinegar to Sultana Roll. Line a cylindrical mold with a pis- achio ice, sprinkle the inside with sultana raisins cooked tender in about degrees by the sirup gauge. (The raisins may be soaked in claret frst.) Fill center with charlotte russe filling, cover with pis tachio cream ice. Let stand an hour equal measure of and salt » in slices with claret sauce. cream sugar at sirup in ice. Orange Honey. yellow rind from two fine ald to it two pounds 20n the juice oranges. Jo d strained nove | ca | | be 4 lightful Variation. Caramel apples are a dainty dish served at a Boston restaurant which eaters to the feminine taste. To pre pare them: Take six tart apples, one cup each of white and brown sugar, one-fourth cup of cream, one large tablespoonful butter, one cup chopped nuts, one cup each of whipped cream and water, and tablespoonful granulated gelatine. Make a syrup of the granulated su- gar and water. Peel and core the ap- ples and cook them slowly until ten- der, in the syrup. Turn them often and take care to keep them whole. When done remove the syrup and add the gelatin to the syrup. Place the brown sugar, cream and butter in a: saucepan and cook to the firm ball stage. Then add the nuts. Place the prepared apples in a dish and fill the centers and cover the top with the caramel nut mixture. Then pour the! Syrup around them and set on ice to} chill. When ready to serve, covered: with whipped cream, they are a de-: lightful variation of the common baked aple. H Darn with Machine. Let the sewing machine darn that hole in the bedspread. It will darn it ever so much better than your hands can. Cut a piece of cotton cloth half an inch larger all around than the hole, turn the edges in and stitch down on the machine. Baste the patch to the inside of the worn por- uion. Now lengthen the stitch as you would for very heavy material and stitch vertically over the hole, keep- ing the rows of stitching as near to- gether as possible. Do not lift the needle during the process, but lift the foot of the machine and swing the article around the end of each row of stitching. When the hole has been quite cov- ered withthe vertical rows of stitch- ing stitch across horizontally, as in regular darning, until the hole is com- pletely filled up. The finest table linen can also be repaired in this way, only the patch must be of linen in- stead of cotton cloth. A darn made this way will far outlast the article. Cracked Furniture. Ugly marks caused by slits or cracked places on furniture are easily filled in with beeswax and the mark is never detected. In fact, this {is how furniture dealers cover such blemishes. First slightly soften the beeswax until it is like putty, then press firmly into the cracks, and smooth evenly with a thin steel knife. Of course a putty knife is best for the purpose, but a dull case knife will do. Sandpaper over the surrounding wood and work the dust into the beeswax. This gives a wood finish, or color, and when the fur- niture is varnished you will look in vain for the blemishes. Often this de- fect occurs in the panels of furniture, headboards or beds and tables, so try this method of mending and you wf! be delighted with the result. It is bet- ter than putty, since putty soon dries, crumbles and falls out, while beeswax remains forever just where it fs placed Glazed Currant Buns. Sorten a cake of compressed yeast in one-half cup of scalded and cooled milk and add to a pint of the same. Stir in about three cups of flour, beat until very smooth, then cover and set to rise. When light add one-half cup sugar, one-half cup softened butter, one teaspoonful salt, three eggs, one cup of cleaned currants and about three cups of flour. Knead until elas- tic and set to rise. When doubled in bulk roll out into a sheet and cut into rounds. Set the rounds a little distance apart on a baking sheet, and when doubled in bulk bake about 26 minutes. Brush over withathin starch (a teaspoonful of cornstar to a cup of boiling water), sprinkle thickly with granulated sugar, and return to the oven R at the glaz- ing process until a heavy coating is formed This recipe makes two pans of buns. to glaze. ideal Wall Covering. From a sanitary and even from an artistic standpoint nothing mak a better wall covering than a water col- or tint This must be the right kind, though, that will not fade or streak or rub off. If you insist on having the best, then will you know the comfort of being able to wipe down your wails once or twice a week with a dry soft cloth put over a broom or long-handled brush Some of wall tints are antl- septic and germicides, and can be painted over when it is desired tol change the decoration of the room) without washing off the under tint Dainty Potatoes. | Boil until thoroughly; cooked; mash and stir in egg and on@® cup of milk, a teaspoonful of salt and a pinch cf pepper. Roll potatoes into balls the size of a tennis ball: Make a cup out of 4 lettuce leaf twisted and put in one ball. Arrange leaves and balls in a flat dish with slices of hard boiled eggs around edge and a sprig of parsley. Serve with roast beef. these potatoes Pillow Ticks. The brown spotted condition of pil- low ticks is really grease and dirt that work through the ticks. Un- bleached muslin slips put over the ticks save the pillows a great deal. . They may be removed and washed. Put Hatpin in Cake. To keep layers of cake from slip- ping while icing the top and si€es take a new hatpin, kept for this purpose, stick it down through the three layers and allow {t to remain till filling has hardened.