Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-08-11

which, If made as follows, will be tender
and golden:
Remove rind and hard bits from small
bit of bacon and cut into six slices, literally
as thin wafer. Cook quickly; when
crisp, remove to a hot dish. Pour the fat
from the pan and mind no salt remains
Now put a tablespoonful of the clear fat in
the hot pan, break four eggs, the white of
one rejected. into d bowl and give them n
few strokes with fork. stir in half cup of
water mot milk) and pepper to taste; the
bacon will give sufficient salt Turn into
the pan and begin at once to pick the mix
ture, as ii thickenS. with fork. Remove
from the fire while still thin but do not
turn out until it is set. While picking do
not touch the bottom Of the pan. but leave
thin coating TO brown. A knife thrust TO
the center once or twice will prevent scorch-
ing. Put the bits of bacon here and there
on the omelet after it is folded on the dish
and garnish with parsley. This omelet
should be soft and delicate that rolling
should be impossible. but one dextarous
fold is easily accomplished Better no fold
at all, remember. than any approach TO
over cooking pancake may be folded
an ome!et must actually be tossed from
not pan to not dish and must be in soft ye.-
low flakes Water makes a more tender
and delicate omelet than milk.
Fruit Sponge.
To use up odds and ends of fruit rine
and good. but not fresh-looking enough TO
serve whole, sponge is the very thing.
Wash the fruit, add half a cup of water.
stew for few moments then squeeze
through cheese cloth until a pint measure
is filled. Soak half box of gelatin in a
cup of cold water for five minutes add
half cup Of sugar, now stir into this the
fruit juice, boiling hot. pour into a shallow
TN dish and when cooled little place this
in another of cracked ice and salt. When
this begins to thicken stir occasionally and
add the stiffened whites of four eggs. All
Win now be light and 'spongy" and must
hl nnd int II. Il 1
to harden.
Serve with a custard made from the yolks
of the eggs
Fruit juices brought to boiling point, two
small tablespoonful of cornstarch mixed
smooth with a little cold juice half n Gun
of sugar added and the whole cooked for
five minutes is delicious when allowed to
become cold and firm
Care must be taken to thicken only inst
enough to hold together. Serve with whin-
ped or plain cream and never omit a pinch
of salt in both pudding and sauce.
Mint Cordial.
Crush bunch of mint by rubbing each
leaf with wooden masher, pull in bits.
then soak for half an hour in the strained
Juice of two lemons and add the carefully
grated yellow rind of one. Put pint each of
water and graduated sugar to heat until
the sugar spins a fine thread, remove from
the fire and stir into it the juice of large
orange and the lemon and mint Strain. mt
on ice until very cold and serve in wine
glasses
Corn Pudding.
To pint of corn pulp add pint of milk
stir in the well-beaten yolks of four eggs.
a teaspoonful of salt. pepper to taste. Mix
thoroughly, lastly add the stiffened whites
and bake in a moderate oven in a creased
dish for one hour. A delicious accompani-
ment to roast meat.
Corn Oysters.
To pint Of corn, prepared as above,
add the well-beaten yolks of two eggs two
large tablespoonfuls of -four, half tea
soonful Of salt a hint of cayenne and
black pepper. Mix well and when the fat
for frying is ready add the stiffened whites.
Drop, in oyster shape, from a spoon into
the hot fat brown on both sides and serve
hot in the vegetable course. Very good