Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-06-15

thick; while still soft cut with a sharp
knife, dipped in the sugar, into tiny straws
not more than an eighth Of an inch wide
and two and half inches long. Place on
slightly oiled paper to harden. For the
wintergreen color the fondant with little
coloring paste and flavor with wintergreen.
P1stachio, violet and orange can be OBJ
tanned in same manner.
Homemade CONNECTIONS are generally
much better than others and are not diff
cult to make.
Chicken Saute.
Cut a small spring chicken into four
pieces and place on ice to get very cold, or
dip quickly into ice water. Season with
salt and pepper and cover well with flour.
Put enough fat vegetable oil is besD in a
frying pan to nearly cover the pieces Of
chicken; fry each piece a rich brown on
all sides; when done, place on hot dish.
When all are fried, make a cream sauce
with two tablespoonfuls of the fat in the
pan. two level tablespoonful of flour, a
half pint of milk and salt and pepper to
taste. Pour this over the chicken and
sprinkle little finely minced parsley
over it.
Cheese soume.
Heat a cup of milk, add a tablespoonful
of butter, half cup of soft bread crumbs,
quarter of teaspoonful of salt and dash
of cayenne and a cup Of grated cheese
eggs. Cook three minutes; then fold In the
fill souff1e dishes or cases and bake in a
moderately quick oven from fifteen to
twenty minutes, until set. Serve at once.
Beauregard Eggs.
Boil five eggs for twenty minutes. In the
meantime put half a pint of milk on to
scald with slice of onion. Rub two level
tablespoonfus of flour with two level
tablespoonfus of butter. Add the hot
milk to this, straining out the onions; sea-
son with half a teaspoonful of salt and
eighth of a teaspoonful of white pepper;
stir and cook until it boils; as soon as the
eggs are done remove the shells, separate
the yolks and whites, press the whites
through a sieve or chop very fine and add
to the sauce. Dip five or six slices of nicely
toasted bread quickly into hot water, place
them on a heated platter and cover with
the sauce; put the yolkS through a vegeta-
BILE press or sieve over the top of the eggs,
leaving a margin of the white sauce.
Sprinkle the yolks with a little salt and
cayenne. place in hot oven for few
minutes; garnish the dish with a spray or
two of parsley and serve at once.
Menus for Every Day.
SUNDAY
BREAKFAST.
Prune Toast, Whipped Cream
Planned Tomatoes. Cream Sauce,
MIX Biscuit, COnee.
DINNER
Cream of Caulhower Soup,
Breast of Lamb, Rolled and Roasted.
Boiled Rice, New Peas.
Tomato Mayonnaise,
Rhubarb Pudding, Cream,
Coffee.
SUPPER.
Jelled Chicken. Cucumbers.
Fruit, Little Tea Cakes,
MONDAY.
BREAKFAST.
Boiled Ham, Baked Potatoes,
"0''''S' LUNCH 00"ee
Cold Sliced Lamb, Grilled Tomatoes,
Orange and Nut Salad.
Soft Ginger Bread, Tea.
DINNER.
Clam Bouillon,
Broiled White Fish, Mashed Potatoes,
Spinach with Eggs,
Lemon Jelly, Vanilla Sauce,
Cake Coffee.
TUESDAY.
BREAKFAST.
Brown Bread, Fruit Salad,
Eggs a la Beauregard.
flashed Brown Potatoes,
LUNCH.
Tomato Bisque,
Minced Lamb on Toast
Macaroni and Cheese,
Stewed Fruit. Waters,
Coffee
DINNER
Vegetable Sosp,
Beefsteak Pie, with Raised Crust,
Mashed Potatoes. String Beans,
Cold Slaw,
Strawberry Cream, Cake,
Coffee.