Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-19

a little butter or oil until q crisp rtch Drown
on both sides. Have made ready some
round slices Of whole wheat bread toasted
and slightly moistened with a little hot
water. Lay slice of the tomato on each
round of toast and place where 1t will keep
hot while you make q sauce. Measure the
fat left from cooking the tomatoes, and to
every two level tablespoonfuls add same
amount of flour and stir smooth, then add a
cup of milk and stir and cook until 1t boils
UP thick; season to taste with salt and
pepper and pour over the tomatoes: garnish
with parsley and serve. Thin, crisp slices
of bacon may be served with this dish for
additional relish
Scrambled Eggs and Tomatoes.
Peel and cut up a pint of ripe tomatoes;
put them into a saucepan or your chatting
dish pan and cook until they are soft. Add
tablespoonful of butter and salt pepper
and cayenne to taste. Add two beaten eggs
and stir and cook until the eggs are the
consistency of scrambled eggs. Have hot
toast slices ready and serve at once before
1t separates
Mushrooms la Poulette.
Wash a quart of mushrooms free from
grit and after skimming them look over
carefully; breaking off the stems, examine
the separated part, as they are frequently
wormy especially in wet, damp wea ther,
and this is a frequent cause of illness from
eating mushrooms that are prepared for the
table by careless cook Stew the mush
rooms tender with a generous amount of
butter and a very little water to start them
Season to taste with salt and pepper; add
little cream beaten with the yolks of two
eggs and cook a few minutes longer until
sauce is creamy. Then serve at once.
Fruit Salad
Select the quantity of cherries needed,
using the Morellos. Stem them and care
fully remove the stones with a quill in or
der not to spoil the shape of the fruit. Drain
the cherries and chill thoroughly. Arrange
the white, crisp leaves of head lettuce to
represent two or three little cups, the stem
ends together. Dress the cherries with OIL
lemon juice and a tiny pinch of salt and
fill the lettuce cups with them; heap a ia
blespoonful of whipped cream on top of
each portion and decorate with halves of
English walnuts. This is dainty and deli
cious.
Raspberry Cream.
Put pint of raspberries in a dish and
sprinkle very lightly with powdered sugar
and let stand in cold place for an hour.
Put half box of gelatine to soak In enough
cold milk to cover for twenty minutes, then
dissolve with a cup of hot milk and two
tablespoOnfuls of granulated sugar; as soon
as sugar and gelatine are dissolved strain
and set aside to cool. Press the sugar and
berries through a sieve and add the cool
gelatlne mixture to the berries.
Flavor cup of good cream with half a
teaspoonful of vanilla and whip to a dry,
stiff froth, then Whisk it lightly into other
mixture and turn into a border mold and
set on ice to harden. When ready to serve,
turn out of mold and fill the hollow center
with sweetened and chilled raspberres.
The gelatine may be omitted and the re-
naming mixture put in mold and packed
In ice and salt and frozen. In this case
make the berries sweeter.
Menus.
SUNDAY.
BREAKFAST.
Raisin Brown Bread
Chilled Mixed Fruits,
Dreamed Mushrooms on Toast
Grilled Tomatoes,
Rolls, Coffee.
DINNER.
Iced Tomato Boullon.
Cold Pressed Chicken,
Cucumber Mayonnaise Sauce,
Macaroni au Gratin,
Frozen Coffee Cream.
SUPPER.
Tomatoes Stuffed with Crab Meat
Mayonnaise,
orange Cream Cake, Lemonade.
MONDAY.
BREAKFAST.
Cereal. Cold, with Fruit,
Thin Slices of Ham, Broied
Dreamed Potatoes,
Toast Coffee
LUNCH.
Egg Canada, Potato Salad
Brown Bread Fruit
Lemon Ice.
DINNER.
Broled Steak New Potatoes,
String Beans,
Cucumber and Tomato Salad
Frozen Fruit, Orange Cake
Coffee.
TUESDAY.
BREA kFAST
Sugar Mixed Fruits
cereal cold, Whipped Cream,
Fried Egg Plant Bacon.
Cucumbers
Corn Pone, Coffee.
LUNCH.
Egg Outlets, Cream Sauce
FRUIT holy Poly, Lemonade,
DINNER.
"a Iced BOuilon
Fried Chicken, Rice,
Stewed Tomatoes, Cold Slaw
Sugared F'ruit plain Calya