Evening star., 1901-04-27
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

Practical Suggestions About What to
Eat and How to Prepare Food.
The inexperienced housewife whose small
income obligcs her to practice economy
while her position in society, well as her
hoSpitable inclination, require her to en-
tertain to a greater or less extent, finds It
a rather difficult feat to reconcile two such
apparently adverse conditions without q
considerable expenditure of money; and
she is very glad to know that under proper
management all needless expense can be
avoided.
Remember that with all people of refine
nlent and good taste it is the dainty novelty
and the finer effects of harmonious season.
irg and serving that is most appreciated,
and Will tend most to the success of your
entertainments, and not the evidence of
expensive luXurieS and gross OVerabun-
dance.
Suggestions for Spring.
The advent of spring and warmer wealth
er suggests to the mind something quit
opposite to the rich, heavy viands that
have been agreeable during the winter, and
the housekeeper gladly accepts suggestions
that will enable her to lunch or dine her
guests in charming manner at a moder-
ate cost and without too great an eXpendi-
BOuchees of Sardines.
Bone two or three sardines and pound
them to paste, using mortar if you have
one; season with salt, pepper, a small guam
tity of grated cheese and a little chilli vim
egar. Chop the soft part of q few oysters
very fine and add to the mixture. Cut out
small round and diamond shaped cases
from stale, clOse-grained bread, dip into
beaten egg and fry In deep fat: fill these
cases with above mixture and garnish with
the yolks of hard-boiled eggs rubbed
placed in the center. The bread cases
must not be more than an inch and half
or two inches deep.
Cheese Canapes.
Cut bread into slices not more than a
quarter of an inch thick; trim off the crusts
and cut into strips an inch wide and three
inches long. Fry these a very light brown
IN little OIL sprinkle little grated
cheese over each slice while hot, season
with salt and paprika, stand in a hot oven
few minutes to brown the cheese Car
nlsh with little finely minced parsley
busted over center, or small shred of
anchovy.
Cheese Custards.
Beat two eggs until very light and put
into a saucepan with four level tablespoon
ring constantly until thick Cut slices of
bread into rounds with a large biscuit cut
ter and fry them a very light brown in
deep. hot oil. Spread first with a very thin
layer OF anchovy or sardine paste; then a
layer of the cheese custard, and garnish
with an olive in center of each.
Shad Roe Croquettes.
For twelve people, take two large shad
roes and cook in salted water for fifteen
minutes. adding few drops Of vinegar to
the water When done drain and mash
rather fine; add two cups of fine bread
crumbs, one egg beaten, salt and pepper to
taste and enough melted butter or cream
to make the mixture moist enough to form
into balls size of walnuts Dip into beaten
egS and dry bread crumbs and fry In hot
1at' Serve with cucumber or egg sauce.
Deviled Crabs.
To a pint of crab meat take a cupful of
cream or rich milk, four level tablespoon
fuls of butter two level tablespoonfuls of
-four, a gOod-sized boiled onion two raw
eggs and seasoning of salt, cayenne and
grated nutmeg. Rub the butter and flour
together and place i'll a saucepan over the
fire; stir constantly until it bubbles but
do not let it brown. Then add the cream
the onion rubbed through a sieve season.
ing. crab meat and the beaten raw eggs
Cook until quite thick, then turn out to
cool When perfectly cold fill crab shells
with the mixture, brush the top with
beaten egg and cover with bread crumbs
and fry in deep hot fat a few minutes The
above quantity will fill eight or ten Shells
Sweetbread Outlets.
Blanch one pair of sweetbreads and when
cold pick them apart, rejecting all skin and
veins. Chop them rather fine; add two
t"blcspoonfuls of blanched and chopped
almonds, half cup of French peas; sea-
son with a little lemon juice, salt pepper
and nutmeg. Rub four tablespoonfuls of
flour with two tablespoonfuls of butter and
cook in a saucepan without browning; then
ada one cup of rich milk, half a teaspoon
ful of salt and dash of white pepper Stir
and cook the sauce until rather thick; mix
with the SWeetbread mixture; turn out to
cool, and when thoroughly chilled form
into small outlets; dip into beaten egg and
stale bread crumbs and fry in deep fat
Serve with mushroom sauce. This auan-
tity will make enough for eight or ten
persons.
Spring Salad.
Form small nests of crisp delicate let
tuce leaves. Cut hard-boiled eggs into
halves crosswise remove the yolks and
trim the whites to represent the petals of
a water lily. Arrange these inside the
salad nests or cups. Mix a little grated
cheese with sufficient mayonnaise to fill
" ;th the hard-boiled yolks pressed through
d sieve and seasoned with salt and paprika
Strawberry Ice Cups.
Take a dozen fiat champagne glasses
sherbet cups any small round glass with
rather wide top. Fill these with straw
berry syrup and pack well with salt and
ice, cover closely with Woolen cloth or
blanket and let stand about twenty min
utes, until the syrup has frozen all around
the glass to the depth of quarter of an
inch, not more; then pour out the unfrozen
syrup and rcpack the glasses. and let them
stand a few minutes longer until the iced
syrup is quite hard. Then turn out the
iced cups very carefully and fill them with
nut ice cream. Serve quickly.
Fruit Cake.
To make a large cake or several smaller
ones take one pound of flour, one pound Of
brown sugar, fourteen ounces of butter
ten eggs, three pounds of raisins, three
pounds of currantS. pound of citr0n