Evening star. [volume] (Washington, D.C.) 1854-1972, 1882-05-13


AS soon as the whites are firmly set they are
dOne.-N. Y. Post.
BEEF OMELET, which may be eaten cold for
supper or warm for breakfast, is made of one
pound of beefsteak, one-quarter of pound Of
suet. salt. pepper, and little sifted sage. one
egg, and three milk crackers; chop the beef and
the suet very fine, roll the cracker to powder,
mix all together, and bake in shallow tin, or
put small lump of butter in a saucepan and
fry the Omelet over slow fire.
ARTIST Cooks are experimenting with Ameri-
can flavOrs, and are rewarded by piquant results
in very odd combinations. It is well known BY
old Virginia gourmands that gumbo soup that
richest of southern dishes, is not complete un-
less sassafras leaves are added to the COM
pound, and they are used as seasoning with
roast raccOon. The flavor of black birch is very
agreeable in chocolate, with which it harmonizes
more finely than vanilla; you can try it by DROP
ping checkerberry lozenge or two for sweeten-
ing in your cup of cocoa in the morning The
wild muscadine, the frost grape and native Ca
tawba yield the finest, highest bouquet to all
sorts of cOnfectiOneries creams, jelies, sauces.
The sharp cider jelly, sold in small firkns, is
finer to serve with roasts, from turkey to veni-
son. than either cranberry or the traditional
English currant jelly.
CUTTINGS OF OLEANDER placed in bottle of
soft mud and kept in warm place will root
quite freely. A little water must be supplied
occasionally to replace that lost by evaporation.
Cuttings OF fuchsias. hibiscus and many other
shrubby plants, including most of the hardy
shrubs OF our gardens, may be prOpagated with
the greatest ease, during summer, out of doors.
In this vicinity, usually about the first Of June
the deutzas and spireas weigelias altheas,
roses, hOneysuckles. hydrangeas and some other
shrubs are in suitable condition for prOpagat-
ing. At that time the wood has commenced to
become firm, but is not yet hard, and cuttings
made from it In that condition will root with
scarcely failure when inserted in moist sand
in shallow box that may stand in some place
little shaded by bush or tree. The cuttings
are to be made with three or four buds, and
having the uppermOst of two leaves left on.
For day or two after the cuttings are inserted
they may be covered with paper to prevent
too rapid evaporation of moisture but after
wards can be fully exposed. It will be best to
In order to retain the humidity of the sand.
Water is to be given as necessary.
PARMEsAN OMELET.-Beat up three eggs with
pepper and salt to taste, and a tablespoonful of
grated Parmesan cheese; put q piece Of butter
the size Of an egg into the omelet-pan; as soon
as 1t is melted pour in the eggs, and holding
the handle OF the pan with one hand. stir the
omelet with the other by means of a flat spoon;
the moment the Omelet begins to set cease
stirring, but keep shaking the pan for minute
or so, then with the spoon double ND the
omelet, and keep on shaking the pan until the
under side of it is of a good color. Turn it ont
on hot dish, cOlored side uppermost, and
serve quickly.
POUND CAKE.-One pound of butter. one
pound Of sugar, one pound of flour, twelve eggs:
work the butter to very light cream. add the
pulverized sugar and beat thoroughly; now add
the well-beaten yolks, and beat we'll again; stir
IN the well-beaten whites, and the -four very
lightly. Bake in a large mould in a slow but
steady oven, about an hour.
MAcARoNI SOuP.-Make rich beet stock fla
vored highly in any way you may choose Par
boil as much macaron as you wish to use in
boiling salted water; when it is quite tender (it
will take about twenty minutes) cut it into
small pieces several inches in length, throw
them into the boiling soup and let them boil
with it a few minutes before serving it. Hand
grated Parmesan cheese on plate by itself.
LOBSTER SAUcE.-Cut the meat of the clans
and tall of a boiled lobster into small dice. Put
an ounce Of butter into a saucepan, and when
it begins to bubble stir in half an ounce of fiour
stir them together for few moments, add a
pinch of the lobster coral (dried and pounded),
gill OF boiling water, cayenne pepper, salt and
lobster dice. Stir until perfectly smooth and
just about to boil, then remove instantly.
BOILED BEETs-Wash. but do not cut them.
as it would destroy their sweetness; put them
on to boil in water, enough to cover them, and
let them boil from two to three hours. or until
ticy dIc peftectly tenOef; Cnen take them up,
peel and slice them. and pour melted butter
over them, and vinegar. II liked. The root is
excellent as salad, and as garnish for other
salads tits desirable on account of the bright
ness OF its color as well as sweetness Of taste.
BECHAMEL SAUCE.-Professor Blot's recipe for
this is considered excellent. Mix we'll together
two ounces of butter and one tablespoonful of
flour, then add pint of milk; set the sauce
pan over the fire and stir continually: when
turning rather thick, remove; beat the yolk of
an egg to light cream with teaspOOnful of
water, turn it into the sauce, mix well again.
add salt and pepper to taste, and it is ready for
use; This sauce may be made with cnpful
each of milk and veal stock