Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-11-01

or rich milk, chop up two ounces of butter
and add to the milk with a quarter of
teaspoonful Of salt. Put this into covered
saucepan or double boiler and let get scald-
ing hot. Remove from the fire and stir In
enough sifted Indian meal to make 1t con-
sistency of thick boiled mush. Beat hard
for quarter of an hour and then set away
to COOL
While cooling beat three eggs light and
stir in gradually when it Is luke warm; ado
cup of good strong yeast and heat for fif-
teen minutes longer. The goodness of this
cake depends on its being beaten long and
well. Have ready and well buttered tin
mold or earthen pan with a tube in center.
Pour in the mixture, cover and set to raise
In warm place. 1t should be light in four
hours. Bake in a moderate oven for two
hours Serve hot, cut in slices and but
tered.
How to Peel and Blanch Chestnuts.
Carefully peel off the shells of the chest
nuts, then put them in a saucepan with
sufficient cold water to cover them and
bring to the scalding point. Drain off the
water and carefully remove the inner
brown skin. If you wish to keep the chest
nuts whole be careful not to cook them too
much or break in peeling.
Water for Boiling Beef.
If you wish to retain all possible nutrient
and flavor in the meat the following method
is applied: Put the meat in boiling water and
allow it to boil for a few minutes; then
lower the temperature and cook gently until
done. In this way the outer surface of the
meat is quickly coagulated and inner juices
retained.
If you desire some of the goodness
in the broth or water, put the meat in cold
water and bring quickly to boiling point,
then lower the temperature and cook gent
ly until the meat is tender. In this way
the stock of gravy will be rich and well
Favored while the food value of the meat
Is not destroyed
Brioche Paste.
Sift pound of flour for the brioche; take
one-fourth Of it and add rather more than
half cake Of compressed yeast, dissolved
in half gill of warm water make into a
sponge with a very little warm water, put
1t in warm place, and when it is double
Its volume take the rest of the flour, make
a hole in the center and put in it an equal
quantity of salt and sugar, about a tea
spoonful with two tablespoonfuls of water
to dissolve them. Three-quarters of q
pound of butter and four eggs, beat we'll,
then add another egg, beat again, add an
other egg and so on until seven have been
used. The paste must be soft, but not
spread. If too firm add another egg. Now
mix this paste with the sponge thoroughly,
beating until the paste leaves the sides of
the bowl; then put 1t in a crock and cover,
let it stand in warm place four hours,
then turn out on board, spread it out and
double it four times, return it to the crock,
and let it rise again, two hours; repeat the
doubling and spreading process and then
put in very cold place for two hours or
until you want to use it. Mold in any
form you fancy, but the true brioche is in
two parts, one twice as large as the other.
Form the large one into ball, make deem
impression in the center and place the
smaller ball in this, pressing it down gently;
cut two or three gashes around it with
sharp knife and bake 1t a beautiful golden
brown in quick oven. This paste may be
used instead Of puff paste for many dainty
desserts.
Real Spanish Buns
Cut three-quarters of a pound of butter
into dice; warm three-quarters of a cup of
cream and gently melt the butter in this,
but do not let it get oily; then let it cool.
Sift into two bowls one-half pound and one
quarter Of a pound of flour. Beat four
eggs very light and mix with the cream
and pour into the half pound of flour. Stir
in two grated nutmegs, two teaspoonfuls
cinnamon and one teaspoonful mace and
tablespoonful rose water; then gill of
fresh brewers yeast, first skimming the
light liquid from the latter. sift in cup
of sugar, stirring all the time
Finally sprinkle in the quarter Of a
pound Of flour, half pound of washed cur
rants and beat well. Pour into square but
tered baking tins, half an inch thick, cover,
set in warm place and let rise for five
hours When double it's bulk and full of
bubbles, set in a moderate oven and bake
about an hour. Let cool in the pan, then
ice or dust with powdered sugar and cut
in squares. This should be eaten on the
day 1t is baked.
Menus.
SUNDAY
BREAKFAST.
Fruit.
Cereal. Cream.
Broiled Birds on Fried Mush..
Dreamed Mushrooms
Rolls Coffee.
DINNER
Carrot Soup.
Chicken Chartreuse. Mashed Potatoes.
Tomato and Okras.
Egg Slaw.
Grape Sherbet. Cake
Coffee
SUPPER.
Lobster a la Newburg
Brown Bread and Lettuce Sandwiches
Lemon Gingerbread. Grape Juice
MONDAY.
BREAKFAST.
Sliced Peaches Cream.
BroiIed Bacon and Eggs.
flashed Potatoes.
Mullins. Coffee.
LUNCH
Clam Chowder.
DINNER.
Potato Soup.
Veal Loaf. Brown Sauce.
Buttered Carrots. String Beans.
Lettuce.
Peach Shortcake Coffee
TUESDAY.
BREAKFAST.
Baked Pears. Cream
Planned Ham. Cream Gravy
Whole Wheat Mullins. Coffee
II
Broled Toma toes. Brown Sauce
Rice Croquettes.
Stewed Fruit. Cocoa.
DINNER.
Clear Tomato Soup.
Boiled Chicken. Onion Sauce.
Baken Potatoes. Caulifower.
Tomato and Pepper Salad
Cheese. Waters.
Coffee.
RE:ZlH $ $E$ !.