Evening star. [volume] (Washington, D.C.) 1854-1972, 1883-04-07

TO ROAST SNnE after dressing the birds, tie
thin strip Of bacon over the breast; lay the
birds In the pan, placing thin piece Of but
tered toast between each bird. Sprinkle with
pepper and salt, and roast fifteen or twenty
minutes. Serve each bird on piece OF toast,
To MAKE JOHNNY CAKH use one quart Of but.
termilk, one cup Of four q little salt, half cup
OF molasses, two weil-beaten eggs, one tea
spoonful Of saleratus dissolved in tablespoon
ful OF hot water. Stir in enough Indian meal
to make batter. Bake in q quick oven half an
hour. ) ? Il
For FRENCH PUDDING take three or four
apples grated, one cup Of powdered sugar, halt
a cup OF cream and the grated rind Of lemon,
Beat the sugar, cream and apples together.
Beat four eggs and add the strained juice Of one
lemon and the grated rind aud juice Of an
orange. Make rich puff paste. Line baking
dish with it. Pour in the pudding and let it
bake In quiet oven.
For COP FISH WITH CREAM soak the fish over
night. In the morning let it simmer on the fire
hour; drain it in colander; pick it in small
pieces put it In sauce pan with pint of boil.
ing milk, one tablespoonful Of butter, dessert
spoonful of prepared -four and half q cup OF
cold milk, mixed together. Add to the fish and
let 1t come to boil. Remove from the fire,
stir In an egg beaten to froth. Serve imme-
diately.
To MAKE FROZEN PUDDING boil one pint OF
milk, beat one-half cup Of flour, two eggs, two
cupfuls OF granulated sugar together and then
stir into the milk. Boil twenty minutes, add
two tablespoonful of gelatne, first soaking 1t
an hour in water enough to cover it. Take
from the fire and put away to cool. When cool
add quart OF cream. half a tumbler OF wine
and one pound of candied French fruit, freeze;
pack smoothly andSet away for an hour or two.
VIENNA CAKE is made by soaking three or
four Vienna rolls in milk; drain from the milk;
mix with the rolls two tablespoonsfuls of pow
dered sugar, a teaspoonful OF grated lemon
peel the beaten yolks OF six eggs; beat we'll to-
gether; then add one quarter pound each OF
raisins; ten almond paste, and candied orange
peel. and the creamed whites ofthe eggs; butter
shallow tin pan; line with paper; pour in the
cake; bake In q moderate oven three quarters
OF an hour.
A FAMOUS caterer says that slight f1avoring
OF onion improves most made dishes. OF course
tastes differ in regard to this, but it is safe for
cook who Is uncertain whether those she serves
like it or not to omit 1t entirely, or use enough
dish. I know of an otherwise faultless meal
being spoiled for most of those who partook of
1t by their being uncertain whether certain
dish was intended to be favored with this vege-
table or whether it was mistake.
To HAVE SwEETBREAD STEwED soak the
sweetbreads halt an hour in cold water and
then lard them. Place them in saucepan with
a little chopped onion and parsley Cover with
some good stock, and cook gently one hour.
Lay them on hot platter; strain the gravy; re-
turn 1t to the saucepan; stir in gradually the
beaten yolk OF an egg, half cup of milk and a
dessert spoonful of -four; stir it over the fire
until 1t comes to boil; pour it oyer the sweet
bread and serve. Garnish the dish with
parsley.
RAIsIN PIE, which is preferred by many people
to grape pie, is made Of one cup of crackers,
rolled very fine, one cup Of cold
water the juice and rind of one lemon, one cup OF
raisins, stoned and chopped very fine, and one
heaping teacupful of sugar Beat these thor
oughly together. and add one egg the last
thing. Bake with a thin upper and under
crust; rub the top crust with the white of an
egg or with little milk with sugar dissolved in
it, bake in a moderate oven, but brown the pie
by setting it on the shelf in the oven
If BABY catches cold and it settles in his head
and makes his nose into a rattle-box, or, as
grandmother says, ''gives him the snufles," you
may ease the little sufferer and enable him to
sleep peacefully by greasing his nose and the bit
of forehead directly above the nose. For use at
this time some animal Oil is better than any
that is manufactured. When chickens are cut
up. before cooking save some Of the fat, fry it
out, and put the oil thus obtained in a wide
mOuthed bottle with closely fitting cork: keen
in cool closet. This oil is excellent for the
purpose named.