Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-12

to thick froth remove ana cool the sauce
pan. Whip pint of cream ITO a stiff dry
froth and fold it gently intoa the eggs and
sugar; then add carefully a dozen lady-
fingers cut in small pieces. Turn into a
mold which has been wet with ice water
cover it closely, binding strip of buttered
cloth around the seam and ipbed it IN ice
and salt and let it stand for at least two
hours. 1t is a good idea to- make this des-
sert when making white cake, being
nice way to use mp the yolhs. while they are
fresh and giving you both, a scake and de-
licious dessert.
Cream Raspberry Tart.
Line deep earthen pie dish with pie crust
and fill the dish up with the berries, sprin-
king them thckly with sugar Roll out an
upper crust a little thieker.than the under
crust and larger than the top of the pie
Spread this on top, but do not press down
the edges. Bake in moderate oven. Make
a custard as follows: Put a cup of rich milk
in the double boiler and place over the fire
to scald. Mix a level teaspoonful of corn
starch with little cold water or milk and
add to the hot milk; then add tablespoon
full of sugar. Beat the whites of two eggs
and add to the mixture. Stir and cook a
moment, then remove from the fire and
stand the dish in basin of cold water and
stir until the custard is cold When the
pie is baked carefully remove the top crust
and pour the custard over the fruit; replace
the crust and let the pie get perfectly cold
before serving it.
Strawberry Pyramid.
Cook pint of rice in a large quantity of
boiling, sailed water until the grains are
tender, but not broken drain in a colander
and rinse with cold water; drain again very
dry, and stand the coander over the water
in which the rice was boiled, covering close
ly and steaming to reheat the rice; then
season with a tablespoonful of butter and
teaspoonful of salt. tossing the rice about,
not stirring it with a spoon. If you can OBJ
tain fresh strawberry leaves, decorate the
edge of a pretty fat dish with these, then
place layer of the rice on the DISH on top
OF the rice place layer of Strawberries,
sprinkling them lightly with powdered
sugar. Then add another layer of rice, then
more berries and continue in this manner
until you have formed the pyramid, cap
ping it with several fine, large berries
Serve with cream or cold boiled custard.
Halibut, Creole Style.
Take thick slice of halibut, wash it and
lay in buttered baking dish. Season well
with salt and pepper. Chop Glove of white
garlic and sprinkle it over the top of the
fish. Then pour over it a cup of thick to-
mato pulp, canned or fresh. Place in hot
oven and bake until the fakes separate.
Dish up carefully and garnish with parsley
and sliced lemon.
To Make a Bouquet of Sweet Herbs.
This is a combination Of seasoning which
is SO often called for in cooking, but usually
the recipes do not enumerate the herbs
used. Put two sprigs of parsley on the ia
Bile, on these lay two bay leaves, two sprigs
of thyme, two of summer savory and two
of sage; all but the parsley should be dry
Tie these all together and they are ready
to use
japanese Fritters.
This is a nice way to use up stale bread
and al the same time have dainty dish for
lunch. Beat two eggs enough to mix them
thoroughly, adding two ,tablespoonfuls of
cold water then add a pinch of. salt, pint
of milk and teaspoonfui of vanilla Cut
the bread into fingers four inches long and
two inches wide; soak them inlthe custard
then lift them out carefully and roll in dry
bread crumbs, or stale cake crumbs if you
have them. Fry the frittersY delicate
brown in hot fat, sprinkle with powdered
sugar and spread with fresh stewed berries.
Dressing for Lettuce Sandwiches.
The ordinary mayonnaise dressing is used
for these sandwiches. The plain lettuce
is made as follows: Lay crisp
lettuce leaf sprinkled with little salt be-
tween thin, very slightly butteEed slices of
bread either whole wheat or white bread
Spread the lettuce with mayonnaise made
quite sour with lemon Juice. &
Menus.
SUNDAY
BREAKFAST. 80
Fruit,
Nodded Cereal. Cream
Friea :. sec Eggs, Tomatoes,
DINNER
Spinach Soup,
Spring Lamb, Mint Sauce.
Green ps"s Cherry sals NIw Potatoes
Strawberry Parfait Cake,
Coffee
SUPPER
Creamed Cheese on Toast,
Tomatoes Stuffed with Sweetbreads, Salad,
frult' ~ Cake
MONDAY.
BREAKFAST.
Sliced Bananas and Blackberries,
Bacon and Grilled Tomatoes,
Dreamed Potatoes,
LUNCH o0iiee'
Fruit Salad, Nut and Cheese Sandwiches.
Cereal Coffee.
DINNER
Brazilian Stew, Drowned Potatoes,
Cold Slaw,
Blackberry Roll, Coffee.
TUESDAY.
BREAKFAST
Nodded Cereal, Stewed Fruit
Boiled Salt Mackerel, Sauce Tartare.
Toast, Coffee.
Cheese Fondu, Baked Tomatoes,
Raisin Bread, Cereal Coffee.
DINNER.
Clear Tomato Soup,
Fried Chicken, Mashed Potatoes,
Creamed Cucumbers,
ShOrtral{a