Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-05-10
s P ING RECIPES
VALUABLE SUGGESTIONS FOR
NAY DISHES.
Some New and Attractive Ways to Pre-
pare Fish, Meats and
Desserts.


Choose a very ripe pineapple peel remove
the eyes and CRATE the flesh, taking care
to save the juice. Sift a pint OF -four add
enough cold water to the pineapple Juice
| to make a pint in all and with this mix the
flour gradually to a smooth batter add half
! teaspoonful of salt and the weil-beaten yolk
or one egg: when the deep fat for frying
has been tested with a bit of bread and
| found just right. stir into the batter the
well-stinened white. Now, after mixing at
each spoonful, drop enough OF the batter
into the fat to make the size fritter desired
and when brown remove with skinner
| and allow to stand for a moment on brown
paper set in the colIander in the mouth of
| the oven. Pile on hot dish, dust with soft
sugar and serve. The pineapple flavor will
! be brought out by lemon Juice and sugar
| used sparingly.
An Epicurean Delicacy.
Saddles or hind quarters of his croaking
| highness the frog are now to be found in
the market in abundance. A dainty feeder
| Is he and in consequence his flesh will rival
in delicate flavor that of a spring broiler
from the poultry yard. Frogs legs are very
| good dredged with -four and then cooked in
boiling hot butter olive OIL but where a
dlsh is required for a good-siZed family the
following recipe for baking will be found TO
go further and is very savory: First take
layer of chopped mushrooms and stale
bread crumbs in the bottom of a shallow
baking dish; upon this lay the frogs legs
season with pepper salt thyme parselv
sweet marjoram, etc, finish with bread
crumbs mixed with. egg. Before adding the
last layer pour cup of good broth through
the whole Bake covered for twenty min
uteS, uncover and brown.
! A Savory Breakfast
Picked up Goldfish is very well In its
way, but lacks the savoriness of Finnan
haddock when prepared in the same man
ner. For spring appetizer at breakfast or
luncheon the following will be found excel
lent, the fish may be cooked on purpose or
that left over used, but it will not be at
It's best unless soaked in cold water over
night, well dried, then broiled over a clear
fire Remove bones and skin and to each
pint of this picked up fish allow the same
OF mix. Put large tablespoonful of but
ter In The frying pan; when boiling hot
stir in two scant tablespoonfuls of flour
then pour the milk in slowly until the mix
tnre is smooth and like thick cream now
add the fish and salt and pepper to taste:
nave Well-beaten egg ready in a big bowl
STIR the mixture into this and serve on a
hot dish.
A Hint as to Curry.
Few cooks understand that in order to
make satisfactory curry the powder
should be stirred dry into boiling butter
precisely as flour is used in making a rout.
also little good stock is indispensable. If
cold chicken or other meat is to be curried.
the bones and refuse bits should be covered
with cold water brought very slowly to boil
ing point and then simmered: If fat IL must
be cooled and skinned before using Cut
the meat in dice: it is then to be heated
through in the curry made thus: Into a ia
blespoonful of boiling butter stir two of
curry powder. when smooth stir cup of
the stock in slowly and when creamy il is
ready for the meat. having first been sea-
soned to taste. For mutton kidney the dish
should be surrounded with 4ried onions. to
be served with it. The stock may need
coloring with a bit of Drowned onion
Course Cooked in Shells.
Fluted shells large enough to hold an in
dividual helping may now be bought at
small price and will be found both useful
and decorative A set of six have been in
use in a family for two years and are as
strong as ever, although they cannot be
said to be ito the manor born" as far as
hot oven goes. They may be used for the
fish course or for an entree: for the latter
any bits of white meat will answer-sweet-
breads are particularly good. Served in this
way the filling should be made mus Put
a pint of milk to heat in the double boiler
to which has been added bay leaf a
sprig of parsley. slice of onion and a
blade of mace. While this is coming to
of -four into one of hot butter and mix
this in. first straning the hot milk When
all is smooth stir the mixture into the
beaten yolks of two eggs. This delicious
sauce is to be blended through the prepared
fish or meat. when it is to be packed into
the shells. bread crumbs and the white of
egg on top and Drowned quickly.
Chocolate Pudding.
Bring pint and a half of milk to boiling
point in the double boiler. put four table
spoonfuls of scraped chocolate in a sauce
pan and mix to paste with two table
spoonfuls of positively boiling water and
four even ones of granulated sugar; stir
this into the boiling milk. Next blend four
even tableSpoonfulS of cornstarch with half
a pint of milk and a small teaspoonful of
salt. Add this, make sure that the water
in the outer kettle bolts. then cook for five
minutes, stirring occasionally. Pour into
a melon shaped mold and turn out when
cold Simple this pudding is it is rarely
success, because the cook is not accu-
rate.
Shad Roe Croquettes.
Either when left over cooked pur-
pose Shad roe NAV be converted into GRO