Evening star., 1902-05-20
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substitute for a meat dish in warm wealth
er. Boil the asparagus until tender: when
done drain. but do not throw the water
away, as it can be used for making a sauce
and soup. Lay the asparagus on a heated
dish with the tips all one way; mask with
a little sauce made Of butter cornstarch
and the water in which you have boiled the
asparagus. Have some plain boiled and
banched rice. mold 1t in little cups or plain
gem pans and arrange these forms around
the bed OF asparagus; place a nicely
poached and trimmed egg on each rice
mold.
Nut and Tomato Toast
Put pint of tomatoes in a saucepan with
a teaspoonful of sugar. slice Of onion and
a sprig Of parsley and simmer fifteen min
utes; then strain out the seeds put back
over the fire and add enough nut paste to
thicken like Welsh rarebit: season to taste
and pour over thin slices of buttered toast.
Rice and Tomato Croquettes.
Wash cup Of rice and steam it tender
in vegetable or meat stock; all the moisture
must be absorbed Stew in, pint Of to-
matoes fifteen or twenty minutes with
slice of onion. a sprfg Of parsley. four
whole cloves. eight pepper corns. a tea
spoonful Of sugar and d small piece of bay
leaf. Rub through a Sieve and then add
a slightly beaten eggy' two tablespoonfuls
Vi 5IdttA Cheese anu Sdat anu pepper 10
taste. Mix with the rice and spread out to
cool. Shape into small croQuettes. dip into
beaten egg and roll III bread crumbs and
fry in deep hot fat,
Potatoes With Cheese Sauce.
Pare, boil and mash twelve good-sized
potatoes; season with salt and pepper and
moisten with little butter and hot milk.
Make a half pint of drawn 5butter, season
with salt and pepper and stif In two beaten
eggs and two tablespoonftils of grated
cheese. Put a layer Of the potatoes in a
buttered baking dish and cover with a thin
layer of the sauce; then add another layer
of potatoes, then more of the sauce and in
turn more potatoes and sauce. heaping up
in a mound and covering the top with the
sauce: strew this thickIy with grated
cheese and set in a quick oven to brown.
Potato and Nut Turnover.
Put ten tablespoonfuls of mashed pota-
toes into bowl and whip them until very
light; then season to taste with salt; stir
in gradually six tablespoonfuls of sifted
flour and three tablespoonfuls of melted
butter. When well mixed turn out on
Toured baking board and roll out an inch
thick; cut in rounds with a large cake cut
ter or a small bowl; put in the center OF
each cake a spoonful of ground prepared
nuts slightly moistened with stewed toma-
toes: moisten the edge Of the rounds with
the white of egg and fold into little turn
over, pinching the edges together: brush
with beaten egg and brown in the oven or
fry in deep hot fat until a light brown.
Lemon Snaps.
Cream one large cup of sugar with two
thirds of cup of butter; flavor with fresh
lemon juice and little grated yellow rnd;
dissolve half a teaspoonful of baking soda
in two teaspoonfuls Of hot water and add
to mixture: then stir in flour enough to
make dough stiff enough to roll out thin.
Cut in rounds and bake in rather moder-
ate oven. Essence of lemon Is probably
used by the bakers to flavor the cakes.
Essence Of Jamaica Ginger.
Take two ounces of best Jamaica or China
ginger and pound it fine. mix with one pint
Of proof spirit; cork it tightly and set in
warm place. let it steep for twelve or four
teen days. shaking it every day.
Essence of Peppermint.
This is a spiritous solution Of the essen
tial OIL colored green by spinach leaves.
This essential oil is obtained by distillation.
Four pounds of dried leaves will yield one
ounce.
Date Pudding.
Half a pound of finely chopped suet. three
quarters of pound of bread crumbs, quar-
ter of pound of sifted -four, three-quarters
of a pound of sugar, one and one-half
pounds OF CuOpped udlcS, SiA CSoS' oA> f-AS
of milk one nutmeg grated, three teaspoon
fuls Of baking powder and a cup OF any
tart fruit Juice. Pour the juice over the
chopped fruit and let it stand while prepar-
ing the other ingredients. Mix the dry ma,
.erials together, add the beaten eggs ana
milk and then the fruit, or add the soaked
fruit before the eggs and milk. Turn into
greas sed mold and boil continuously for
three hours. Serve with fruit sauce
Menu,
WEDNESDAY.
BREAKFAST.
Frult'I II rro.n
Thin Slices of Broiled Ham,
'''' Cucumbers and Onions,
Quick Biscuit. t,r,C Gomez.
AoNcHs;, sauee 9, Hol,andaise,
0 Combination Salad,
Waters, Cream Cheese.
DINNER IL
Clear Soup with Green Peas,
Planked Shad, MASKED Potato Border.
Spinach with Hard1boBed Egg,
Sliced Cucumbers with French Dressing.
Frozen Caramel Custard. CoffeA-
THURSDAY
BREAKFAST!
Dried Beef with Scrambled Eggs.
Sliced Tomatoes
sa,lv Innn Coffee.
LUNCH.
Creamed Sweetbreads Stuffed Potatoes.
Strawberries and Sliced Bananas.
Plain Cake Cereal Coffee.
DINNER
Puree of Spinach.
Fricassee Of Lamb. Rice.
String Beans. Cabbage Salad.
Strawberry Dumplings, Hard Sauce.
Coffee.
FRIDAY
BREAKFAST.
Fruit !"
Beauregard Eggs. Crisp Bacon
Entire Wheat and Date Mullins. Coffee
LUNCH
Potato and Corn Chowder
Deviled Crabs.