Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-09

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prevent Its settling and sticking to the bot
tom. When done turn it into a colander an6
rinse with cold water, drain well. Place {
layer Of macaroni in the bottom of a pud
ding dish, strew some rich cheese over it
Parmesan is generally preferred-place bit
Of butter over the cheese. Arrange anothe
layer of macaroni on this, then more cheese
butter, salt and pepper. filling the dish II
this manner and having a layer of macaron
on top, spread well with butter but NJ
cheese. Add few spoonfulS OF milk tt
moisten the macaroni while cooking, ant
bake in the oven for about half an hour
The top must be an even golden brown
when done.
Macaroni Pudding.
Break the ma caroni in two or three pieces
and boil tender In plenty of sailed water.
Drain in the colander then throw into cold
water for a moment, then drain again and
let get cold. For quarter of a pound OF
macaroni well expanded, take the white
meat of a chicken and three or four slices
of ham and chop very fine, season with
white pepper, salt and grated Parmesan
cheese. Mix this separately with the we'll
beaten yolks of three eggs and the white OF
one; stir in half a cup of cream or rich
milk; then carefully mix in the macaroni.
cover closely and steam for hour. Turn
out on a hot dish. pour some suitable sauce.
such cream or tomato sauce around
and serve.
Tmbales of Macaroni.
Boil half a pound of macaroni in sailed
water until tender, drain and cut into pieces
two inches in length. Put quarter of a cup
of good Bechamel sauce in a saucepan over
the fire and stir in gradually few table
spoonfuls Of good gravy or beef extract;
cook few minutes. then remove from the
fire and add five tablespoonful of butter
ard little grated nutmeg or powdered
mace; pour over the macaroni. Butter a
timnale mold and sprinkle with bread
crumbs and line with a thin tartlet paste.
Turn in the mixture, cover it with the
paste and bake 1t in a moderate oven for
about forty-five minutes; then serve with a
yellow Bechamel sauce on the side.
Macaroni italian Style.
Boil quarter of a pound OF macaroni.
without breaking, in plenty of sailed water
until 1t is tender; drain thoroughly and re-
turn to the stewpan. Make sufficient guam
tity of white sauce to moisten well add to
1t two tablespoonfuls of made mustard, salt.
pepper and cayenne to taste and half a
pound of grated rich cheese CASUALLY Par
mesan). Turn the drained macaroni into
the sauce and stir carefully until 1t is well
heated through; then serve in a hot dish.
Do not cook long enough to harden the
cheese.
Dutch Macaroni.
Break some macaroni into convenient
lengths and boil In sailed water. Cut up
a head Of white cabbage into long fine
shreds and boil tender in veal broth, adding
two ounces of butter, large slice of
onion two or three cloves a small bay leaf
IL
the saucepan uncovered and do not let the
cabbage get dark in color. AS soon as it
is tender, DRAIN reserving the broth. When
the macaroni is done, drain and arrange it
in alternate layers in deep dish with the
cabbage, strewing a little grated cheese in
between each layer. Cover the dish and
place 1t in a moderate oven for half an
hour. The broth in which the cabbage has
been boiled can be used in a soup. Serve
the macaroni from the dish in which it was
cooked.
Inquiries Answered.
Beat half cup of butter to a cream; ;
add one and one-half cupfuls of graduated
sugar and beat again until light and
creamy. Measure two cupfuls of sifted
-four; add one teaspoonful of baking powder
and sift again; then gradually stir in three
quarters Of a cup of milk alternating with
the -four. until both are Incorporated into
a smooth batter. Whip the whites of four
eggs to a stiff froth and cut and fold them
into the batter until thoroughly mixed
Bake in two or three layers in quick oven
Maple Filling.
Break one pound of soft maple sugar into
small bits, put 1t in a saucepan with half q
cup of boiling water stir until the sugar
Is dissolved and then let it boil undisturbed.
until the syrup will thread when dropped
from a spoon. Beat the whites Of two eggs
to stiff dry froth and then pour the hot
syrup gradually into the eggs, beating con-
stantly until 1t is stiff enough to spread.
Orange and Grape Salad.
Peel and cut oranges into dice. seed half
the quantity of grapes-white and Tokay-
but cutting In half lengthwise. Keep the
fruit ice cold until serving time, then toss
together and mix with q sweet dressing or
dress with wine, II the salad Is for a sweet
course. II It is to be served with game, use
the French or a mayonnaise dressing.
Chocolate Icing.
Put four ounces of chocolate or cocoa in
saucepan and melt It over hot water Put
sugar into another saucepan with q cup
of water and boil until it will spin thread
when dropped from the point Of a spoon.
olate, and when smooth and Of the right
consistency spread over the cake.
Menus.
WEDNESDAY
BREAKFAST.
Oyster Omelet. Creamed Sweet Potatoes.
Baked Apples.
Cereal and Date Munans.