Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-20


French Fruit Salad.
One pineapple pared and cut in cubes;
two oranges peeled and cut in cubes; one
cup of maraschno cherries; one cup of pc
can meats broken in small pieces Arrange
in little nests of watercress and cover with
French dressing for fruit salads.
French Dressing for Fruit Salad.
One-quarter of a teaspoonful Of salt;
one-quarter Of teaspoonful of paprica;
two tablespoonfuls of Lemon Juice, and four
tablespoonfuls of olive oil. Put the salt and
pepper in small bowl; add the oil grad
ualy and beat thoroughly; then add lemon
juice.
Cucumber and Shrimp Salad.
Take a pint Of shrimps, and If they are
canned, wash them thoroughly in cold
water. Cut them in four pieces and mar
mate with French dressing and let them
stand for some time. At serving time add
cup and half of chilled diced cucum-
bers. Bind together with a mayonnaise
dressing. Arrange in pyramid form in the
center of the salad dish and decorate with
whole shrimps and endive; surround with
border of thick slices of cucumbers which
have been dressed with French dressing
Favored with few drops of onion juice.
Astoria Salad.
Place a border of cress around a salad
dish; in the center place mound of finely
cut celery mixed with sliced English wal
nut meats: mosten this thoroughly with
French dressing and garnish with punches
of shredded pink and white celery.
American Salad.
One cup of chopped white meat of chicken
or turkey, one cup of soft American cheese
chopped coarsey, half a cup of picked
cauiflower broken in very small pieces;
mix these together carefully. Rub to a
smooth paste the yolks of two hard-boiled
eggs, one teaspoonful of French mustard,
two tablespoonfuls of vinegar, four table
spoonfuls of oil or melted butter, salt and
cayenne pepper to suit the taste. Pour
this sauce over the salad and garnish with
the white of the egg cut in rings and flow
erets of the picked cauliflower
Salad of Cream, Cheese.
Tint cream cheese a delicate green with
the juice of boiled spinach or vegetable
coloring; form this into balls the size of
walnuts or tiny cones. Form nests of the
inside leaves of head lettuce and fill these
with the cheese balls or cones. Place
sprays of cress here and there among the
nests and serve with cream mayonnaiSe.
Nut Jelly Salad.
Put one and one-half pints Of English
walnut meats In a saucepan; add a large
slice of onion, teaspoonful of salt, a blade
of mace and a bay leaf. Cover we'll with
boiling water and boil for ten minutes.
Drain and throw into cold water. When
thoroughly cold dry thoroughly and cut
into small pieces, but do not chop. Add
sufficient mayonnajse to bind we'll together.
In the meantime put two cupfus of to-
matoes in saucepan over the fire with
three whole cloves, one bay leaf, one slice
of onion, a teaspoonful of salt, half a tea
SDOOnful of celery salt Uuarter Of a tea
spoonful of pepper, level tablespoonful of
sugar. Cook until the tomato Is soft
pulp. Add to this a third of box Of gela-
tine dissolved In a third of a cup Of water
Stir until dissolved, then strain. Add a
little lemon juice If the tomatoes are not
acid enough. Pour into individual molds
which have been wet with cold water. Set
away to harden; then scoop out the center
of each mold and fill with the nut mixture.
Put the fragments of Jelly where 1t will
melt sufficiently to pour over the top Of
each mold. Place on ice and when ready
to use turn out on tender, crisp leaves of
lettuce. Decorate with a little star of may
onnaise on top of each, busting with little
finely minced parsley.
trapped Fruit Salad.
Peel and slice four bananas; add quarter
of pound of candied cherries; cut into
quarters the pulp of one shaddock, being
careful to remove all the white part. Cut
half a pound of seeded white grapes. Mix
these and sprinkle over them half cup
of graduated sugar, a tablespoonful of ia
maica rum and half a pint of champagne.
Let 1t stand for half an hour, then add
half a pint of cold water, pour into a
freezer and turn until partially chilled;
then serve at once In colonial sherbet
glasses.
Scald one pint Of milk in a double-boiler;
add half a teaspoonful of salt and when
IL q, l,lye Ct in hal of CT
cake dissolved in a little lukewarm water.
Stir in enough flour to make a medium stiff
batter. Beat until smooth and full of bub-
bles, cover and put In warm place to rise
until light and spongy. Then cream well
together cup of sugar and a scant cup of
butter; add two eggs well beaten and stir
the mixture into the batter. When it be-
gins to rise add sufficient flour to make
a soft dough, turn it out the molding
board and knead for ten minutes. Return
1t to the bowl and again let get very light;
then roll it out until an inch thick, cut into
rounds, cover and let stand on the board
for ten or fifteen minutes; then just before
frying press a cube of stiff tart jelly well
into the center Of each doughnut and fry
in deep hot fat until a nice brown; when
done sprinkle with sugar.
Meat Croquettes.
Take roast beef or any cold leftover
meat, chop very fine. For one pint of the
chopped meat make the following sauce
Two tablespoonfuls of -four rubbed to
smooth paste with two tablespoonfus of
butter; add this slowly to half pint of
scalded milk and stir until thick and
smooth Mix this well with the meat and
season to taste with salt and pepper Add
a teaspoonful of finely chopped parsley and
slight fiavoring of onion juice. When cold
form into cones; dip in beaten egg and
cover smoothly and completely with fine
bread crumbs. Fry In deep hot fat until
nice brown Serve with tomato or a
piquant sauce.
Fruit Salad.
Take two oranges and four bananas sliced
fine; one-half cup Of sugar. Make lemon
jelly with half box Of gelatine according
to the directions given on the box, Pour
this over the fruit and set away to harden
Then cut in squares and serve with whipped
cream heaped on each square. Any kind of
fruit or suitable combination Of fruits can
be used.
Menus.
SUNDAY.
BREAKFAST