The Washington Bee Newspaper, August 1, 1908, Page 2

TO SERVE CODFISH FOUR RECIPES FOR DELICIOUS DISHES. Left-Over Portions May Be Utilized in | Patties—Prepared a La Mode —Cooked with Either Maca- roni or Spaghetti. Codfish a La Mode.—Take a large cupful of salt codfish that has been boiled and finely shredded, add a gill | of vinegar, two tablespoons of melted butter, a saltspoon of black pepper, the | fuice of half a lemon, a little minced parsley, and one egg well beaten. Form in balls with the hand in oval sliape, and roli in egg and cracker erumbs. Fry in hot fat and serve with bechamel sauce. Codfish Patties. —If ereamed codfish remaining from break- fast it can be utilized in this Make some tiny puff paste shells, ba- King them in a quick oven; when cold il] with the creamed codfish, lightly dusting with grated nutmeg; cover the top of each shell with a teaspoonful of whipped cream, lightly salted, and return for an instant to a hot oven. Serve with fried parsley and thin slices of lemon. Timbale of Codfish—Break in short lengths either macaroni or spaghetti, and boil in salted water until tender; dress it with cheese and melted but- ter according to taste and add one well- beaten egg. Butter and bread crumb a plain mold and when the macaroni is nearly cold fill the mold with it, press- ing it well dows and leaving a hollow in the center, which should be filled with codfish prepared as follows: Freshen two good sized pieces of cod- sh by changing the water frequently | in which it is soaked, then boil for 30 minutes, putting it on in cold wa- ter. Remove from the fire, and shred it finely with a silver fork, adding a small cupful of cream, a tablespoon ef melted butter, a dash of cayenne and a teaspoon of onion juice. Cover the top of the mold with a layer of macaroni and bake in a moderate oven for half an hour; turn from the mold end serve garnished with blanched celery. Codfish Chowder.—Fry six slices of fat pork crisp in the bottom of the pot in which you are to make your chowder; take them out and chop them in small pieces, putting them back in the pot with their own gravy. Cover this with a layer of shredded salt codfish that has been freshened in cold water, and continue with lay- ers of minced onions, sliced potatoes, eplit crackers, tomatoes and parsley; sprinkle with summer savory, cayenne | pepper and celery salt. Alternate these layers until the pot is three-quar- ters full. Pour in enough cold water to partly cover the ingredients and stew gently for one hour, watching that the water does not boi] away. When the chowder is thoroughly cooked turn it into the tureen, adding 8& cupful of rich milk, and serve hot with toasted bread fingers. Cranges for the Lunch Box. Many tourists enjoy putting up a dainty luncheon at home, which may be partaken of whenever liked. In such a box a little corner filled with oranges is sure to be most appreciat ed. Select large navel oranges, free from skin and all the bitter white which sometimes clings te the fruit, and separate into sections. If the or- ange sections are Jong, out them half through in two different places with a sharp knife, or if the sections are short cut them only in the center. Pack them at once, and very closely, in paraffin paper in either a tin crack- er box or a pasteboard box. The juice will not run out if the fruit is carefully handled, and a section will quench thirst much more effectively than water, and they can be taken out of the box without soiling the gloves. For Timing Eggs. An egg alarm is one of the latest additions to the kitchen equipment. It is a German invention, at least it comes to us from that country, and is intended to act as a reminder to the cook when the eggs are done. It is made of an oblong piece of porcelain fitted in the center with a clock. dial and an alarm bell. The dial is marked off into minute sections up te the num. ber of five. When the eggs are put into the water the alarm is set for two, three, four or five minutes and the cook need not be bothered with watching the clock to see that the eggs do not boil too hard. When the time is up the bell rings sharply as a signal that the egz#s are done just right. Making Mint Sauce. For a good, simple way of making e@ld-fashioned mint sauce use one large tablespoonful of chopped mint, three- fourths of a cup of vinegar and two tablespoontfuis of sugar. Mix the three together and let them stand an hour; then serve. Delmonico’s rule for mint sauce differs from any other rule. It calls for one-quarter of a bunch of finely-minced mint leaves, half a cup- ful of water, half a cupful of broth or consomme, four tablespoonfuls of vin- egar, a tablespoonful of salt and half an ounce of sugar. Mix together and serve in a sauce bowl. Good Fish Salad. Soak two big salt herring in water over night. Then: clean fish of all bones and skin and chop fine. Chop six or seven botled potatoes and five boiled red beets’ and two big onions. Mix all together with pepper and enough vinegar to soften the mixture. Press hard in molds and when shaped turn out on ie plate. Chop the whites and yo. of three hard boiled eggs separately. Then decorate the top with alternate rows of whites, yolks and beets. — you have any | way. | | SEST WAY TO CLEAN ZINC. Sulphuric Acid Will Do it, But It Must Be Handed with Care. the most difficult sright and stainless. i with sulphuric acid Zinc is one of metals to ke jit can be ci but the gr st care must be ob- } served in using i strong chemical. } lf you will do the work yourself, or have it done under your personal su- | pervision, you will find this method satisfactory | Have the zinc well washed with | | soap and hot water, that no trace of | an rease may remain on it; wipe it very | dry } hake two mops by fastenimg pieces j of cloth on two sticks; have on hand two pails of clean, cold water and a | cleaning cloth | Put into a stoneware bowl one }quart of cold wa and very grad- ually add three ou: of sulphuric | acid. Be very careful not to allow the acid to touch your hands. I one of the j Mops in the acid water and swab the }zinc; in a few seconds it will begin }to look bright and clea When this cecurs wash with the }second mop 1 clear wat follow | this with a goo ashing Vv a cloth and water to which household am- monia has been added in the propor } tion of a tablespoonful of ammonia to }a quart of water. Rub the cleansed | surface with dry whiting. Be sure to | add the acid to the water, and not the water to the acid TO MARINADE OR LARD MEAT. Two Processes That Will Distinctly } Improve the Flavor. | While meats are so very high, many | a housewife will buy the cheaper cuts, and marinade them to make them ten- der. Marinading is a process with a formidable name and a simple mean- ing. To marinade is simply to soak { meat in a mixture for some hours, or even days, with the idea of improving its flavor or softening its fibers and making it tender. Vinegar, oil, pepper | and salt are mixed together, and the | meat is packed in the mixture; some- times a slice of onion and some herbs are added. The meat should, of course, be wiped first, but not washed. The process is more frequently used for meat than for fish. Larding is quite easy—it only requires care and accu- racy. It simply needs a larding needle and some neatly and evenly cut strips of fat bacon or pork, which are used exactly as if they were pieces of wool or thread, one large stitch being taken through the meat and the short ends of the fat left sticking out. The strips are called lardons. The fat bacon or pork to be used in the process should be kept in a cold place. Use that part of the pork which lies between the rind and the vein. Lean and dry meat and some kinds of game are much im- proved by larding. Maple Sugar Cake. Put one pound of shaved sugar, one-ha and four saucepan; tablespoonfuls of milk in a let it cook slowly until the butter is melted; take from the fire and cool slightly, but add while still | hot one-half of am ounce (one table spoonful) of ground ginger and three- quarters of a pound of sifted flour. | Beat thoroughly, add a heaping table- | spoonful of baking powder and bake in |thin sheets. This quantity of flour will be too much for spring wheat, but I should add a little at a time until the cake is the proper consistency. This is very rich and delicious, but should be used while warm. More flour may be added to the same batter, the baking powder omit- ted; the dough after being well worked may be rolled thin, cut in small cakes and baked in a moderate oven. Country Sausage. Peel and core two pounds apples and finely slice them; also slice four peeled bananas the same way. Place in assaucepan with an ounce of melted butter, three salt spoons of salt, and a salt spoon of cayenne pepper. Cover | pan, then set in the oven 25 minutes. Remove from the oyen, press through a sieve into another saucepan, and keep hot. Pierce the skins of 12 raw country sausages. Heat a tablespoon of melted butter in a frying pan, add Sausages and fry five minutes on each | side. Nicely dress the puree of apples and bananas on a hot dish, arrange sausages over it, remove fat from saucepan, pour in half a gill of port wine, boil three minutes, pour over , sausages, and serve. } Grape Juice Punch. This is excellent and has the merit of being non-alcoholic. Cook together one pound sugar and a half-pint water until it spins a thread. Take from the fire and turn over a large cup of strong tea. Add the juice of six lem- ons and the s number of oranges, with a quart of grape juice, and stand over night. When ready to serve add sliced fruits and th water, plain or mineral, with ice in t punch bowl. If desired, cut a half ud marshmal- lows into quarters and allow three to each glass To Fry Ten Cut across th the loin, beat an egg, p meat on the chopping board se; mash it, then dip in the beaten egg that has been salted, have ready cracker crumbs, and dip alternately; fry in hot butter. Home Cures. Wet a cloth, put red pepper over it, and apply where pain is—a sure cure for neuralgia. To cure a cold in head cr break up a cold pour spirits of camphor on hands and inbale through mouth and nose. on “Tae ve IDEAS OF FRENCH CHEFS. Three Soups That Are Very Popular Across the Water. French soups have delicious flavors. According to Everyday Housekeeping we may have three that are very pop- ular. Potage a la slarceau: Ingredients— Two turnips, two ounces butter, one quart of broth or stock, a slice of pumpkin, a smal] piece of sugar, three tablespoonfuls of cream, some crou- tons of fried bread. Method—Chop up finely the turnips, and toss them in butter till they are a golden brown. Add to this the pumpkin boiled in the broth. Pass the soup through a sieve, adding to it a smal] piece of sugar, the cream, and croutons of bread fried a golden brown in butter. Potage a la d’Aumale: Ingredients —Twenty-four large mussels, a small bunch of parsiey, one onion, three pints of beef broth, croutes of bread. Method—-Scrape and wash the mus sels. Cook them im | parsley and onion (sliced). Then take the mussels out of the shells and trim them. Place them in a soup tureen with the croutes of which have previously been browned in the oven. Strain the broth and add to it a pint of boiling milk, sweetened with a lump of sugar. Pour the soup into the tureen containing the croutes and mussels and serve. Potage a la Colbert: Ingredients— Some spring vegetables, three poached eggs, tabasco or Worcestershire sauce, | a few shreds of chervil, three pints of clear soup. Method—Cut a few spring vegetables into fancy shapes and boil them in salted water. Drain them and cook in the consomme. Just before serving the soup poach the eggs | and place them in the tureen, also the sauce, and some chopped chervil. | HOUSEHOLD HINTS. To cover the pan in which fish cooking will make the flesh soft. All lard to fry fritters and doughnuts must be very, very hot before putting in the batter. © Black lead mixed with vinegar will be found to.give a specially good pol- ish to the kitchen stove. A, plece of flannel dampened with spirits of camphor will remove stains from mirrors or window glass. Rub over new tinware with lard and thoroughly heat it in the oven before | using it, for thus it is protected from rust. When washing lace never rinse it in blue water, with the idea of improving its color. Real lace should be finally rinsed in skim milk, which will give it a soft, creamy color. Carpets should be beaten on the| wrong side first and then, more gently on the right. Never put a carpet down on a damp floor, for this often results in the carpet becoming mildewed. If, when using lemon for flavoring, | you need only half a one, put the other | tumbler. maple | if ef a pound of butter) half on a plate and cover with a glass This excludes the air and prevents it from drying up or getting moldy. iced Cabinet Pudding. Rub two ounces of stale ladyfingers and two macaroons through a coarse sieve; beat six eggs until light, with four ounces of pulverized sugar; stir this into a quart of milk, brought to the boil in a double boiler, and con- jtinue to stir until it coats a knife blade. Take from the fire and add one fourth box of gelatin which has soaked in a little cold water for an hour; strain and siand aside to cool. Line the bottom and sides of a melon mold with preserved or candied cherries, slices of quince or pineap- ple or any kind of preserved fruit and put in a layer of broken sponge cake. Sprinkle with the pounded macaroons and ladyfingers; add a layer of fruit, and so on until all is used. Cover with whipped cream and set the pudding on ice until] ready to be served. All in the Serving. Even an ordinary pudding of a creamy nature takes on a new appear- ance if served in the tall-stemmed sherbet glasses. A tasty pudding served in this way at a recent dinner was made with rice and chocolate, topped with whipped cream. The pud- ding is made in the same way as the ordinary creamy baked rice pudding except that grated chocolate is added. A baked custard, topped with whipped cream and dotted with Maraschino cherries, came to the table in sherbet glasses the other day. Magic Polishing Cloths. Mix two pounds of whiting and one- half ounce of oleic acid with a gallon of gasoline. Stir and mix thoroughly. In this compound soak flannel rags of the desired size, then wring out and hang up to dry, being careful to keep them away from a fire or open flame. These cloths will give a fine gloss to silverware, will not soil the hands and will preserve their polish- ing qualities indefinitely —Woman’s Home Companion. To Make Soda Cake. To make soda cake take two eggs, two cups of sugar, one cup of butter or lard not quite full, one cup of sour milk, one cup of chopped raisins or currants, one teaspoonful of soda, one teaspoonful of flavoring if wanted, one teaspoonful of cinnamon, one teaspoon- ful of allspice, and one teaspoonful of cloves. Make stiff batter. Bake in tin. Make Bloomers for Girls. For summer make bloomers of ging- ‘ham or anything dark and aprons to match for the little girls. This saves washing, while the little ome is kept cool during the hot days, as only the apron over the bloomers is needed to water with the | bread, | ‘DRINKS THAT COOL PLEASANT BEVERAGES FOR HOT SUMMER DAYS. Lime or Lemon Squash Is Most Re freshing— iced Chocolate Pal- atable for Those Who Have a Sweet Tooth. Lime or lemon squash is one of the most refreshing of the easily made summer drinks. It is prepared by squeezing the juice of two limes into a glass, filling it three-quarters full of cracked ice and adding bottled soda. | Sometimes sugar is used, and the only | difference between lemonade and lem- jon squash is in the soda, whieh is substituted for plain water. Iced chocolate is cooling and leaves ;@ pleasant taste in one’s mouth. It }is made the same as hot cheeolaie lend well boiled, then set away to cool | and served in tall glasses with crack- | ed ice, cream and powdered sugar. It jis generally considered a pleasanter and more wholesome drink than either iced tea with lemon or iced coffee with cream. To make sangaree, a favorite drink of the tropics, take one wineglass and a half of sherry, two wineglasses of | Water, a grating of nutmeg, some lime | peel and about a dessert spoonful of Sugar. Mix the sugar and the water | together first, then grate the nutmeg lover the top, add a strip of Mme peel land stir. After which pour in the i | sherry and serve at once with cracked ice. For pineapple wine cut into thin slices a ripe pineapple, rind and all. | Place this in a jar, cover with a quart of water and add some pounded gfn- |ger. Cover the jar and let stand for |24 hours. At the end of that time strain and add a pound of sugar, then bottle and serve the following day or net later than two days after the bot- tling. To make orange wine, take a quart |of orange juice, a pint of fresh lime juice, a pint of brown sugar and a pint of rum. After these ingredients have been stirred together place them in a \jJar and let stand for three days, after | which time add a half pint of fresh milk. Clear the wine. with a clean egg shell. Strain and bottle. CARE IN BOILING POTATOES. Attemtion Required If You Would | Have Them Dry and Mealy. To boil a potato well requires more | attention than is usually given. They | should be well washed and left stand- ing in cold water an hour or two, to | remove the black liquor with which they are impregnated, and a brackish taste they would otherwise have. They should not be pared before boiling; j they lose much of the starch by so do- jing and are made insipid. Put them | into a kettle of clear, cold water with a little salt;' cover closely and boil rapidly, using no more water than will just cover them, as they produce a considerable quantity of fluid them- | selves while boiling, and too much water will make them heavy. As soon as just done, instantly pour off the water, set them back on the range and leave the cover off the saucepan till the steam has evaporated. They will then, if a good kind, be dry and mealy. Making Ice Tea. If ice tea is to be made from the tea left over from the noonday meal or any previous meal it should be strained from the leaves and put in a pitcher in the ice chest. Many leave the tea and |leaves together, thnking it will be stronger. True it will, but the tannin is very injurious and such ice tea is really very harmful. The best tea ts made with enough good tea to extract the flavor with boiling water in a few minutes. Tea is best served in very thin glasses with shaved or lump ice. Slice the lemon, slit a slice and place it over the rim of the glass. Place the glass on a glass tumbler coaster or in a small saucer with a silver spoon. Bachelor’s Pudding. Chop two tablespoonfuls of suet, put it into a basin with two heaping table- spoonfuls of sugar, two ounces of seed- ed raisins, two tablespoonfuls of flour, two tablespoonfuls of bread crumbs, | one teaspoonful of baking powder, half a teaspoonful of ground ginger and a Hiitle grated nutmeg. Mix well to- gether with one well-beaten egg. But- ter a mold thoroughly and throw into it two tablesponfuls of brown sugar; shake well, so that the mold is entirely | covered; pour in the mixture, cover | with buttered paper and steam for 1% | hours. A Cake Hint. Always steam fruit cake; you will not have to worry about your oven be- ing too hot or there being a hard crust on your cake. Put on your | boiler, being sure there is a good fire; put bricks in the bottom, so as to bring your cake about the center of the boiler. Invert a tin on the bricks, set your cake cu this, cover with an- Keev the water at boiling Set ina the cake. | point and steam three hours. slow oven one-half hour. Fruit Cake. One cup currants, dredged with flour, one cup brown sugar, five cents’ worth of citron, one small grated nut meg, three whole eggs, two cups milk, one-half cup butter, quarter teaspoon saleratus; flour at discretion. Bake two hours in moderate oven. Plain Frosting. Take any plain caBe mixture and bake in smal) individual tins; when other tin, so the steam cannot drip on j | r225 atl, caz7 722 OLE_DISTRIBUTER OF,OLD PuRi SICK AND ACCIDENT INSUR- ANCE UP TO $25.00 PER WEEK WHOLE LIFE INSURANCE VERY LIBERAL TERMS PAYABLE ONE HOUR AFTER DEATH. AMERICAN HOME LIFE INSURANCE CO., FIFTH and G Streets N. W. M. HENNESSY 216 9th STREET, N. W. WINES, LIQUORS & CIGARS. Patrick CANNON o26 PENNSYLVANIA AVE. Wm. Cannon, 1 WT. SSIM WHISKE ON Washington, D. C — ' HOLMES’ HOTEL, No. 333 Virginia Ave., S.W Rest Afro-American Accommoda tion in the District. FUROPEAN AND AMER!- CAN PLAN. : Good T.ooms and Lodging, 50., 75c. and $1.00. Heated by Steam. Give us a Call James Otoway Holmes, Prop. Washington, D. C. Main Phone 231°. Baked Sait Cod. Soak salt codfish several hours in plenty of cold water, put into cokd water, and simmer gently about 15 minutes. Pick into fine shreds and add the same amount of mashed po- tatoes. To one quart of the mixture add two rounding tablespoons of but- ter, one beaten egg, and hot milk to moisten. Put into a buttered baking dish, brush over with soft butter, dredge lightly with flour, and bake un- til brown on top. Serve with a sauce made from two level tablespoons of flour, four of butter, one cup of milk, and salt and pepper to season. Adda hard boiled egg chopped coarsely and heat well, then serve. A Substitute for Spinach. The tender leaves of young beet tops or turnips may be used instead of spinach and make a pleasant change for the lover of greens. Thoroughly wash leaves to remove grit and boil until tender. Drain, press | out the water and dress with butter, salt and pepper, stirring in a saucepan until thoroughly heated. The flavor is much improved if a iittle vinegar and oil are added on the table. This is better than serving it with the greens as many persons pre- fer the butter dressing. Porch Chair. Mend your porch chairs with picture wire. It is easy to work with and strong. Lace across the seat and back to make a straight sufrace. Paint with enamel or carriage paint. Make covers to suit. I use buriap or dinim and fill with excelsior. If they’get wet they soon dry out and no harm is done. | Destroy Moths. | If you suspect that there are moths in your carpets, try and locate their hiding place. Wring a coarse cloth | out of clean water and spread it smooth on the spot in the carpet where you think the moths are. Iron cool brush with white of egg, roll in | the wet cloth with a hot iron., The grated cocoanut, meringue top with a candied cherry im center. will kill the moths and eggs. STS See } Comfortably {| 60 YEARS” EXPERIENCE J Trave Marks Desicns Copvricuts &c. Anyone sending a sketch and description may quickly ascertain our opinion free whether aD invention is probably patentable. Communica dential. HANDBOOK on Patents special notice, without charge, in the Scientific *Himerican, A handsomely il}uet: Largest cir- culation of any ec Dt Terms, $3 a year; four month: Bold by all newsdealers, MUNN & Co,36t8roadmay, New York Branch Office WOMEN’S GUIDE. A NEW PAMPHLET BY MRS, = ARY J. “BOLTON — 19s NTENTS. Birth and early life of the au- Colo A word to the better class preach line among Negroes. 2 Why married people don’t sta together. A talk to the mother of go character. ce, 15 cents. Ada dress, 512 You street nor west. od — CLAIRVOYANT AND CARD READ TELLS ABOUT BUSINESS. Reunites the Separated, and Removes Spells and Evil Infi 1228 2sth St. N.W., Washington, D. Gives Luck to Ail. N. B—No leters answered accompanied by stamp. N. B.—Mention The Bee