Evening star., 1902-01-18

turn them out, arrange them en- masse on
a chilled dish and decorate with knots OF
angelica.
Orange Sauce (Swee0.
Moisten two tablespoonfuls OF cornstarch
with q little cold water; pour over three
fourths of cup Of boiling water; add two
tablespoonfuls OF sugar, and cook until
clear. Keep hot over boiling water IL It
cannot be served at once. Add the Juice
and grated rind of one orange and just
before serving stir in the beaten whites OF
two eggs.
Orange Sauce for Duck
This is made by cutting the rInds OF
sour oranges into fine strips, parbollng
them and adding them and the orange
Juice TO the brown sauce or duck gravy.
Beef Juice.
Beef juice IL not heated above 13e de-
grees F. is a most excellent article OF
diet when solid food cannot be given. A
pound Of beef yields four ounces of juicei
the soluble albumen contained in this ex-
pressed juice is quickly absorbed. 1t is
fourteen times as rich in albuminoids as
beef tea.
The soaring of the surface OF the steak
over clear hot Goals gives the expressed
Juice the flavor of broiled steak; but if
this is not sufficient to disguise the raw
taste, add a small quantity of beef ex-
tract, about as large as an almond, to an
rich the flavor and add something to the
value OF the food well.
Canapes Bartholomew.
Slice sandwich bread very thin, trim
of the crusts and cut Of each corner Of
the slices. Dip each slice into melted
butter and cover with grated Parmesan
cheese. Lay on CREASED baking tin and
sprinkle with finely minced ham, leaving
slight margin around the edge. Sprin-
kle more Parmesan over the ham and
dust with cayenne or paprika and set In
hot oven for five minutes; then serve.
To Freshen Salt Beef.
II the beef is only just a little too salt.
covering It with cold water and allowing
to stand a few minutes will freshen Il
sufficiently. If very salt. cover with cold
water. set over the fire and let get near
ly steaming hot; then drain. If you intend
to serve It with milk gravy pour the
milk over the beef let heat a few min
utes, then pour of the milk; crisp the
besf in a little butter, dredge a little -four
over 1t and then pour the milk over Il
again, and let boil up. II the milk is too
salt. use half fresh to half the salt, reserv-
Ing the remainder of the salty milk for
some other cream sauce.
Cream Pastry.
Measure two cups OF sifted flour; add a
level teaspoon Of baking powder and quar-
ter of teaspoon OF salt and sift again.
Chop quarter OF cup of butter into the
-four and then moisten with a scant half
cup Of cream. Turn 1t out on the mold
Ing board and roll 1t out as lightly as you
can until II is in shape TO fit your baking
dish. This crust Is rolled about twice as
thick as the ordinary crust for fruit pies.
Orange and Nut salad.
Two cups Of the large chestnuts that
have been boiled and blanched and cut In
to dice. Two fine large oranges peeled,
~seeded and cut into small cubes. When
the chestnuts are cold bind them well to-
gether with a good stif mayonnaise Dress
ing in which you have stirred quarter Of
a cup Of stiff. dry whipped cream Put Q
layer Of the nuts into the salad dish. they
a layer Of the undressed oranges. then
more Of the nuts. and so on. having q layer
of nuts on top. Decorate with slices Of
orange cut into quarters. mayonnaise ana
whipped cream. Garnish with crisp white
lettuce. English walnut meats may -
used In place of the chestnute IL you caue
not obtain the latter. You can blanch thu
walnuts or not as you fancy.