Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-06-03

pastry bag; put in pint Of whipped
cream favored with vanilla and press q
small quantity OF this out onto the top of
the charlottes; place on each a macaroon;
then press out a little more cream on top
OF each macaroon and use the balance of
the cream to decorate the base of each
charlotte. Serve quickly.
Angel Cream.
Beat the whites of six eggs slightly with
a cup Of powdered sugar; then stir in a
pint Of cream. Place all In a double boiler
and stir until 1t comes just to scalding
point; then take from the fire and stir until
1t is cold. Add two tablespoonfuls of noyau
or tablespoonful Of vanilla and freeze
When ready to repack stir in a meringue
made Of the beaten whites Of two eggs and
tablespoonful of hot sugar syrup. Let it
stand Tor three hours in the ice and salt.
Plum Pudding Glace.
Make the French ice cream adding the
chocolate. Have one and one-half cups of
mixed fruit. seeded raisins, currants, thin
sliced citron and a few candied cherries.
scald the raisns and currants until plump;
then drain and cover all the fruit with
sherry and let stand until we'll soaked.
When cream is frozen drain the fruit and
stir it into it, When well hardened put
into melon mold and pack this In ice and
salt and let stand for four hours or more.
Serve with whipped cream favored with
brandy or a sauce made by beating the
yolks OF two eggs to a cream with two large
tablespoonfuls of powdered sugar. Stir over
hot water Just long enough to thicken but
not harden the eggs; remove from the first
and beat until cold, light and creamy;
flavor with brandy, kirsch or rum, and stir
in lightly pint of dry, whipped cream.
Cafe Praline.
Beat the yoiks of five eggs until very
light; add three tablespoonfuls of plain SUI
gar syrup and four tablespoonfuls Of strong
black coffee. Cook the mixture in a double
boiler until it is thick enough to coat a
spoon then turn out into bowl and beat
until cold and light Stir in three table,
spoonfuls of pralfne powder and pint Of
whipped cream and turn the mixture into
mold and pack in ice and salt and let
stand four hours.
Praline Powder.
Put three-quarters of pound of sugar
in saucepan with half cup of water and
stir until sugar is dissolved. then add cup
of shelled almonds and a cup of filberts,
without blanching them. Let them cook in
the syrup until it turns a straw color, then
turn out onto an oiled dish and let get
cold; then break into small pieces and
pound to coarse powder in a mortar.
Place in q glass jar, closely covered, until
needed.
Caper Butter.
Chop a large Tablespoonful of butter fine
and rub through sieve with wooden
spoon; then mix with two tablespoonfuls of
chilled butter and season with salt and pep
per. This sauce can be spread on platter
and fish laid on it. or it may be spread
over boiled or broiled fish.
Pepper Hash.
Slice. removing the seeds from one and
one-half dozen peppers and let them re-
main in salt water over night; then drain
and chop fine and mix with cabbage, add
grated root of horseradish. mustard seed,
a few whole cloves and sugar enough to
slightly sWeeten. CoSer~With good vinegar.
If the hash Is to be kept for some time
heat the vinegar, but pour over the cabbage
cold
Grape Whip. 49,.
Grape jam may be used for this: press
through sieve, and to every cup of jam
allow the whites of four eggs beaten to
stiff froth. Whip together to a light foam
and pile high In a glass dish or little sher-
bet glasses. Serve with or without cream
When fresh grapes are used stew them
down to a jam; sweeten to taste and put
through a sieve. and when cold whip in the
whites of the eggs
Menus. -
WEDNESDAY.
BREAKFAST.
Cereal Fruit Cream.
Dreamed Potatoes.
Curried Eggs. Rice
sG Ge@aH ada and Cucumber Salad @la
DINNER
Cream of Tomato Soup.
Broiled Shad. Dressed Cucumbers
Mashed Potatoes. stewed Tomatoes.
Lettuce.
Pineapple Sherbet. Cake.
THURSDAY.
BREAKFAST.
Fruit.
Nodded Cereal. Cream
Thin slices Ham. Broiled.
Stewed Potatoes.
White Mullins Coffee.
Deviled Crabs. Sliced Tomatoes
Asparagus Salad.
DINNER.
Vegetable Soup.
Broiled Steak. Mashed Potatoes
Baked Onion.
String Bean Salad.
Iced Rice Pudding. Coffee.
FRIDAY.
BREAKFAST.
Cereal Fruit Cream
Tomato Omelet Dreamed Hash
Toast. Coffee.
LUNCH.
Halibut Steak a la Flamande.
Tomato Jelly Mayonnaise
Fresh Fruit Soft Gingerbread.
Cereal Coffee.
DINNER.
Clear Soup.
Baked Whitefish Mashed Potatoes
Asparagus. CresS Salad.
Pineapple Bayarian Cream. Coffee.
SATURDAY.
BREAKFAST.
Nodded Cereal. Fresh Fruit.
Stewed Kidney. Brown flashed Potatoes
Corn Bread. Coffee.
LUNCH.
Grilled Sardines. Hot Potato Salad.
Fruit Cinnamon Bun.
So Tea.
DINNER.
Cream Of Corn Soup.
Broiled Chops. Creamed Peas
New Potatoes. Buttered Beets.
Fruit Salad.