The Washington Bee Newspaper, August 1, 1908, Page 7

a POTATOES IN NEW WAYS. Methods of Serving Them That May Be Novel to Some. Chicken in Potato Cases.—Two cups of cold chicken that has been cut into cubes and seasoned with pep- per, salt and celery salt. Stir two tea- spoonfuls of flour, one-fourth of a tea- spoon of and a little pepper two tabiespoonfuls of bubbl hot but ter; then add slowly one-half cup each of milk and chicken broth; cook until smooth and thick; add the seasoned chicken and place it on the back of the stove until ready for Line buttered gem pans with mashed pota. use. toes that have been well seasoned with cream, butter, salt and pepper; brush over wi the aten yolk of ee and brow hot oven. Then re move to : platter, fill with the | prepared « and serve at once. | Potato —One cup flour Scant or grated raw pota toes, b pow- | der, a sin- | Bamon one-half teaspoonf ary ingredients to Potatoes last of 2 cold | water to prevent turning dark. When enough is grated, press out all water and add two well beaten eggs and milk enough to make the batter about of the consistency of griddle cakes; cook them thin and a little more done than flour griddles. Potato and Lemon Peel Cakes.— Potatoes six ounces, lemon peel four ounces, sugar four ounces, butter four ounces. Boil potatoes until soft then Mash them Grate lemon peel and | beat in the sugar, then all together; poelt the butter in a little cream, mix | all well, and let stand until cold. Put | rich pastry in little patty pans, and fil with the mixture a little more than half full. Bake about half an hour. @ift fine sugar over them when they &o into the oven This makes about &@ dozen smal! cakes. | Limerick Six cold, meaty po- tatoes, mash fi to get out all the lumps One teaspoon salt, one cup cream, fiour enough to make into cakes. Make smal! and not too thick. | Have your griddle hot and buttered, | brown on both sides and butter while | bot. They are nice for breakfast \F SUGAR BOILS TOO LONG. Add a Few Tablespoonfuls of Cold Water and Boll Again. Boiling sugar and water for ices, or | feing is a somewhat ticklish opera- | tion, as every cook knows. If | cooked too much it will be sugary, and | if not enough, it will run The latter fault can be remedied by returning to the for a few min- | utes. When the boiling has gone beyond | stove the desired e consistency | can be reduced by adding a few table- spoonfuls of cold water and bofling | again If the sugar has been burnt the taste | will remai en though sugaring has | been pr ited r sugar and water while | want it to granu- | late Wate efully and take it | off at the i noment, whivh in| most cases must be decided by exper fence | Nut Loaf. | Put through the meat chopper | enough meats of any kind to measure two cups. Black walnuts are the only sort which will not do. Moisten slight- Wy a loaf of stale bread and with a fork remove the crust, having it in as flaky | pieces as possible. Adda pint of bread flakes to the nuts, a te»spoon | galt and a heaping teaspoon powdered mixed herbs. Melt two table .oons butter in a cup of rich milk and when $00] add to the nut and crumb mixture. Work with the hands and shape into {| an oval loaf. Place this in a well- greased pan and bake half an hour in @ moderate oven, basting occasionally | with water and butter. Serve cold | with mayonnaise Lemon Ginger Mint. Make an unusually strong ade, allowing five lemoms and a cup of | sugar to each quart of water. To every quart of lemonade add a quart of gin- | | lemon- | ger ale. Put both together in a big | punch bow! with a piece of ice. Have ready a number of sprigs of mint carefully washed. Bruise the stems and lower leaves between the fingers te bring out the ful) flavor of the mint. | Half an hour before serving pour inte | the punch bowl Chilled Deseert. Chocolate Cream—Into a double boiler beat the yolks of six eggs, add to them three ounces of grated choo- | olate, quarter of a pound of sugar and | one pint of rich cream. Stir one way | eonstantly until it thickens. Strain off | into a large bowl. Beat half a pint of | eream until very thick and add to this an ounce and a half of dissolved gela- | tin. Mix this very light with the ehocolate and cream, then pour off inte a mold and put on ‘the ice to harden. | Pleasant Flavor. i One noted housewife says the secret of her delieious raspberry jam is that | Just before the jam has finished boil ing she stirs into it currant jelly in the proportion of a half-pint of the jetty te a quart of jam. The two were stirred thoroughly to gether and put in sealed jars in the ‘usual way. | | Pork Salad. oumber pickles, > two hard holled eggs, chopped; black pepper, salt and vinegar to mix smovth. ter. | and skim them every morning until | clear of fermentation; pour this off carefully from the sediment into a demijohn, cork and set in a cool place. | This will be ready to use in two months. Blackberry Cordial. — Add two }syrup hot into | stir into it half a teaspoonful of baking | —————— Annual Annouucement lividual piece has been carefully $ that we have as fine a selection as Any article that you mav select Polite attention. Put Your Mone e Di nd ma , but OUR PRICES ANVANCED lectio: BERRIES ARE RIPE | SOME GOOD METHODS OF pre. | SERVING AND SERVING. | Blackberry Froth as a Luncheon Dain ty—Recipes for Wine and Cor- dial—Serve Jelly with Whipped Cream. | | | Blackberry Froth—Whites of four eggs, one cupful of blackberry juice, two cupfuls of boiling water, one cup- ful of cold water, one-half box of gel- atine, one cupful of sugar. Soak the gelatine in the cold water for ene hour, stir the sugar into it and pour the boiling water over them. When they are dissolved add the blackberry juice, strain and set on the ice until the jel- ly is nearly firm. Beat the whites of the eggs stiff and whip into the jelly a little at a time. Turn into a mold wet with cold water and let it stand until firm. Serve with cream Blackberry Wine.—Fill a stone jar with ripe berries and cover with wa Tie a cloth over the jar and let stand for four days to ferraent; then mash the berries and strain through a cloth. Add three pounds of brown sugar to every gallon of juice; cover pounds of loaf sugar to one gallon of blackberry juice, a tablespoonful each of ground cloves and allspice, two nutmegs grated and a teaspoonful of ground cinnamon Boil slowly for about 30 minutes, remove from fire and let cool; add a pint of good French brandy, then bottle. Blackberry Jelly —Take one quart of berry juice and when it comes to @ bof] add to it a half box of soaked gelatine, one cupful of sugar and stir over the fire until gelatine dissolves. This will take only a few minutes. Strain into a mold and set away un- til hardened. Serve this with whipped cream. Blackberries Preserved.—Do not use fruit that is too ripe, weigh and put into glass jars, filling each one two- thirds full. Put one pound of sugar in a saucepan and one cupful of wa- ter to every two pounds of fruit, and let it come slowly to a boil. Pour this e jars over the ber- ries, filling th to the brim. Place the jars in a boiler containing cold wa- ter and let the water come to a boil, and when the fruit is scalding hot take out the jars and cover them airtight. Blackberry Pudding.—Take two cup- fuls of stale bread crumbs soaked in two cupfuls of milk, a little salt and three eggs beaten well. Take one and one-half cupfuls of sifted flour and \ powder; add one and one-half pints of | blackberries. Put into a buttered pud- ‘ ding dish and steam for two hours. Serve with a rich sauce. | lettuce and rarely lose a leaf. —_—. E.VO im, 20 (th Street, Northwest BETWEEN G & H Everybody has some friend whon may be mother or father, sister or } ay be a sweetheart — and no beiter propriate — so suggestive. Not! to gladden the heart of another. Our stock of Jewelry and Bric-a-brac is now complete. Each in sclected and we feel satisfied thata vi can be found anywhere. Why not give us a call tomorrow? will be laid aside and deliveredwhen wanted. Pi Tobe TOE Fae 1) ce oa WATCHES ee We mention here but a few of our specials Gnetlemen’s 20-year Gold Filled Am- ican Stem Winders and Setters, $10. 20-year Gold Filled Setters, $10. n’s 14-karat Solid Gold Am- Stem Winders and Setters, as ercan cheap as $35. Children’s Solid Silver Watches with Pin $4.50. Ladies’ Solid Gold Face, $8.00. Boys’ Solid Silver Watches, $5.00 up. Attachment, $3.50; regular price, Watches, Open DIAMONDS. m Diamonds. No Bet- -stment Today. ; es ter rket are ad- HAVE’NT ne t We m Of fine ston Rings set ir We are selling an appropriat Every W.Sidney Pittman ey IGT 1 they wish to make happy. prother. wife, or 1 time than Christmas ‘s so ap- ces one feel happwr tha: a It may be from you will bear us out Experienced clerks. } yeXsto at $30.00. Architect RENDERING IN QONOTONE, WATER COLOR AND PEN & INK PATENT DRAWINGS DRAFTING, DETAILING, TRACING | BLUE PRINTING STEEL CONSTRUCTION A SPECIALTY. Phone: Main 6059—M. Office To Keep Away Bugs. Make frames 12 inches square and four inches deep from any pieces of board at hand, or get a box from the grocer and split it up.for the purpose. Set a frame over each hill of cucum- bers cr melons, and cover with a piece of glass. Amateur photographers who have spoiled negatives on hand can clean them in hot water and use them for this purpose by tacking a couple of cross sticks over the top of the frame to serve as rests for the small glasses. This protects your vines while the first leaves are forming, which is the time to look out for bugs. The glass, of course, must be removed to let in air and moisture at the proper times. By this method one can start much earlier than usual and be sure ef protection from frost as well as bugs. To Remove Blue of Furniture. Many housewives have been an- noyed by the cloudy, blue-gray look which so often appears on mahogany pianos and other pieces of highly pol- ished furniture. For removing such ‘an appearance one woman has very successfully used a solution composed of a tablespoonful of\ vinegar in a quart of clear water. This applied with a cheesecloth rag, first saturated and then wrung out as dry as possible. The furniture is rubbed very: lightly with this and is then polished just as lightly with a dry piece of cheese cloth. If the first application is not successful it may be tried again in a week. To Keep Lettuce Fresh. By following the method given be- low*you can always have crisp, fresh As soon as it comes from the grocery plunge it into cold water. The pan must be large and deep enough to cover it entirely and give it room to swell. After about six hours wash it off under cold water; wrap it lightly in a damp towel, put it into a fruit basket—I use a grape basket with- out top or handle—and set it on the shelf of the refrigerator. It will keep for three or four days and be ready for use at once.—Chicago Tribune. Breakfast Dish. Take cold roast veal, left from sup- per, chop fine with one onion; add two tablespoons of cold oatmeal, salt and pepper to taste, roll into little cakes, éip in eggs and cracker crumbs and fry in butter and lard. Serve with gravy. _ 404 Louisiane. Ave., N.W: Before You Purchase Any Other Write THE NEW HOME SEW: NE COMPANY ORANGE, Many Sewing Machines are madeto sell reg: “ss of quality, but th wear, Our guarant, We make Sewing of th . ‘The bead of a!) High-grade family sewing mach.nes Sold by authorized dealers only. FOR SALE SY | i prmiarsnt Leer Sy Ps «7 ; Mmecall boc how Yoo od THE BEE AND McCALL’S GREA1 FASHION MAGAZINE for one year for $2.08. COUPON. Editor Bee:— Find enclosed two dollars. Send te my address below The Bee and McCall’s Fashion Magazine for one year. No..... Street. Town or City ESTABLISHED 1873 TELEPHONE NORTH 1595 S. H. HINES UNDERTAKER, EMBALMER AND FUNERAL DIRECTOR 1715 Fourteenth St.,N. W. GOOD CEMETERY ACCOMMODATIONS Offered Metallic Caskets on Hand For Shipping Best Service Guaranteed Use Hines Cloth Casket. J H. Winslow UNDERTAKER AND PRACTICAL EMBALMER, WORK FIRST CLASS. TERMS MOST REASONABLE, TWELFTH AND R STREETS _JHDABNEY. FUNERAL Hi Carriages hired for funera i DIRECTOR. and Sale Stable. , Levery Is, | Horses and carriages kept anteed. Business at 1132 Third street at 222 More street, Alexandria, Va. Telephone for Office, lls, receptions, etc. yie- ) Satisfaction guar- thwest. Main office branch Main 1727. Telephone call for Stable, Main 142 OUR STABI IN FRE Where I can accommodate 50 Horses. Call and inspect our new and modern stable. J. H. DABNEY, Prop., 1132 Third Stre -A:HIGH DFGRFE- SMAN’S ALLEY. OF SATISFACTION IS A RARE THING IN MOST $3.00 SHOES. SHOES AT THIS PRICE USUALLY LACK STYLE OR COMFORT OR BOTH. THE STYLE OF MORE ExX- PENSIVE SHOES AND GOOD SOLID VALUE ARE FOUND IN OUR SIGNET SHOE because of the exceptional attention bee: stowed on the making. The only cheape ness in it anywhere is the price. A Coodyear-welted shoe, made on sevee ral of the season’s handsomest lasts, ia = — popular leatkers. ooks first rate and wears every time. sn tae _“ =e vour while te come in and look © Signet over, even if you're not ready to Fe g ” Always welcome, Wm.Moreland, 491Penna Ave HOLTMAN’S OLD STAND. 31G OF “&E BIG BOUT