Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-08-17
HOUSE, {.
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lINTS

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In an excellent cook book complied by
the good housekeepers of the Congrega-
tional Church of Prescott, Ariz., the fol-
lowing recipe Is given for lobster outlets
served with sauces. Its sponsor Is the
wife Of one Of the first governors Of the
territory, and the fish was a favorite one
on the gubernatorial table:
Put half a pint of milk over the fire.
Rub together one-half tablespoonful Of
butter and two tablespoonfuls of flour,
add the milk and stir until smooth and
thick. Remove from the fire, add the
yoIks OF two eggs and cook a moment
longer Take again from the fire and add
one pint Of finely chopped boiled lobster, a
quarter OF nutmeg grated, level salt
spoon of salt, ten drops of onion juice,
tablespoonful of chopped parsley, a dash
of cayenne and an eighth of teaspoonful
Of white pepper. Mix all together care
fully, stirring slowly. Turn the mixture
out to cool. When cold form into outlet
shaped croquettes. Dip first in beaten
eggs, then In bread crumbs, and fry in
smoking hot fat. AS all the materials have
been previously cooked. two minutes will
be enough for the frying. When done
Drain on brown paper. Put one of the
small claws in the end to represent a chop
bone; garnish with parsley, cress or
celery tops and serve with cream sauce
or sauce tartare.
A delicious lemon pie comes from the
same source. The materials used in its
making are the juice and rind of two lem
ons. four eggs, sixteen heaping tablespoons
OF sugar, two large teacups of milk, two
teaspoonfuls of cornstarch.
MIX the COrnStarch with NttIa Of tho
milk, put the remainder on the fire, and
when boiling stir in the cornstarch
Boil one minute. Let this cool, and add
the yolks of the eggs, eight heaping table
spoons OF sugar and the grated rind and
juice of the lemons. Beat all we'll to-
gether. Have deep pie plate lined with
paste and fill with the mixture Bake
slowly half an hour. Beat the whites of
the eggs to stin froth and gradually beat
into them the remainder of the sugar.
Spread over the pie and brown lightly in
slow oven.
tatorial delights always associated with late
summer and fall. Cut large and not over
ripe tomatoes into three thick slices Do
not peel, as the skin serves to hold them in
pace. Dust with salt and pepper and dredge
lightly with flour. Have some hot butter or
half butter and half suet drppings in a fry
ing pan, lay in the slices and fry slowly
w hen brown ON one side turn on other and
they cannot be lifted without breaking lift
slowly with turner and slide on to a hot
dish. Stir into the fat remaining in the
frying pan two tablespoonfuls of flour, and
when smooth add slowly pint of rich, hot
milk. Stir constantly until it boils season
with salt and pepper and pour over the to-
matoes. Another way is to dip the slices in
egg and bread crumbs and serve with
brown sauce.
A fritter batter that may always be relied
upon Is composed of one quart of flour,
three level teaSpoOnfulS baking powder one
teaspoonful salt and milk enough to make a
stiff batter. Fry in deep, hot fat, and serve
with maple syrup.
A creeping blanket that has proved inval-
liable in encouraging self-entertainment on
the part Of an active baby was made in this
way: Two yards of yard-wide gray flannel,
sewed as a foundation for all sorts of
strange birds and beasts, button-holed on to
1t. The centerpiece was one of the gray cot
ton cats that may be bought by the yard at
almost any dry goods store. About it were
grouped kangaroos. divers birds and fishes,
dogs, horses, elephants, cows and camels,
made Of bright-colored flannel and outing
flannel. The patterns for these were traced
from various pictures picked out from time
to time from the papers and magazines.
Spread upon the floor, or a quilt laid out on
the grass, baby spent hours in tracing with
his fat foref1nger the outlines of his ma
nagerie, accompanying 1t meanwhile with a
running commentary of infantile cOnVerSa-
ton.
Creole sauce for steaks makes tasty and
pleasing variation In their serving Put
into a small saucepan one scant table
spoonful of finely chopped onion, the same
quantity of green pepper also finely chop
ped and one scant tablespoonful of butter.
Cook slowly until the butter is a deep
brown, but not scorched Set aside for five
minutes, add one tablespoonful Of tarragon
vinegar and one teaspoonful of freshly
grated horseradish, simmer for three min
uteS, add one teaspoonful Of -four and stir
until smooth. Gradually dilute with one
half cupful of strained tomato, add salt to
taste, simmer gently for five minutes and
strain around the steak.
Another change that may be rung in the
way of serving steak Is to cook 1t with to-
matoes. Stew one dozen good-sized toma-
toes for an hour. Salt and pepper to taste,
then add one pound Of tender steak, cut
in small pieces. Stew for fifteen minutes.
Lay slices of buttered toast in deep dish,
and pour over them the steak and toma-
appetizing dish for dinner or luncheon.
With the luscious peach in market sug-
gestions for varied forms in its service are
timely:
Frozen peaches.-Cut one quart of fresh,
ripe peaches into small pieces and add to
a syrup made from one pint Of sugar and
one Of water. Put into the freezer
and turn slowly. AS it begins to harden
add one pint Of whipped cream, measured
after whipping Canned peaches may be
used in the same way, or any other fruit.
Next to chocolate cake the caramel
cake Is the one on which the "China boy
cook stakes his culinary reputation. The
cake, which is baked In two or three lay
ers, varies. Sometimes 1t Is q white cake,
again sponge or a chocolate. but the fill
ing remains the same. To make it he takes
three cupfuls Of brown sugar, one cupful
of milk, one-half cupful Of butter and a
few drops Of vanilla. Cook fifteen min
utes, then stir until 1t sugars, and spread
between the layers and over the top Of the
cake.
When the cake is made with chocolate
the following recipe stands approved:
Cream together one-third cup OF butter
and one cup OF sugar; add the beaten yolks
of two eggs. two-thirds of cup. Of milk,
two cupfuls of flour. sifted together. with
two teaspoonfuls of baking powder; two
thirds Of cup q SAocolsts melted and s,,..