Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-05

let them brown Make a meringue with
the whites of three eggs and six level table
balls with this; put back in the oven to
color delicate brown. Serve with orange
or any fruit compete.
Rice Souff1e Pudding.
Put one cup of milk in a saucepan with a
level tablespoonful of butter and place over
the fire Mix a cup of rice flour with
little cold milk and when the milk in sauce
pan is scalded pour it over the rice flour.
Stir and cook until 1t thickens into
smooth paste and looSenS from the bottom
Of the saucepan, then transfer to a dish to
cool. Beat two ounces of butter to a cream,
then add alternately the beaten yolks of
five eggs and five tablespoonfuls of sugar;
add this to the paste; then the grated rind
Of "a lemon orange and beat thoroughly
to mix. Last of all fold in the whites of
the eggs beaten to a stiff froth. Have
souffie or pudding dish well buttered and
pour in the mixture and bake for thirty
minutes In a moderate oven. When done,
dust with the powdered sugar before TAX
ing from the oven and serve at once in dish
in which it is baked. Serve with raspberry
cream sauce.
Rice Scallop.
Wash cup of rice and put 1t in sauce
pan over the fire; boil five minutes, then
drain. Put the rice in a double boiler with
one quart of milk; half a teaspoonfu salt,
d tablespoonful Oh DulleT anu SUCK Oh Gin
namon, and boil until rice is soft and thick.
Pare. core and slice dozen well favored
apples and stew them soft with very
little water, a tablespoonful of butter,
cup of seeded raisins and little minced
orange peel. SWeeten with half a cup of
sugar, and beat in a half glass of currant
or ounce jelly and let cool. Butter a pud-
ding dish and put in a layer of the rice,
then of the apple and continue to fill up
the dish in this manner, with the top layer
of rice. Dot the top with bits Of butter
and put in the oven and bake half an hour.
Serve hot with cream
Steamed Rice and Peach Pudding.
Put quarter of pound of washed rice in
a double boiler with a quart of milk, quar-
ter of cup of sugar, a large tablespoonful
Of butter, and let cook for an hour until
rice is soft; then turn out and when cool
add two eggs well beaten. Pare and halve
about eight peaches and simmer them in a
syrup of sugar and water for five minutes
until tender. Butter plain mold and place
a layer of rice in 1t to depth of an inch.
then put in some of the peaches with hol-
low side up then more rice and so on until
mold Is fun. Cover closely and steam for
three-fourthS of an hour in boiler of water
placing the mold a muffin ring to pre-
vent burning. When done, turn from the
mold and serve with custard sauce or
sweetened cream.
Hungarian Potato Salad.
Take new. small potatoes, boil in their
skins and peel while warm; then slice very
thin. To every pint of potatoes allow
small onion minced, picked beet a fresh
cucumber sliced, a Dutch herring, four
sardines, a spoonful of minced, cold-boied
ham. Mix all well together and pour over
them a cup of vinegar. Garnish with picked
Walnuts.
Branded Cherries.
The large, sweet. white cherries are best
for this purpose. Do not remove the stems
or stones from the fruit. To every pound of
fruit allow a pound of sugar, and to every
five pounds of fruit a pint of best brandy
Make syrup of the sugar. using as little
water possible. Pour this over the cher
ries and let remain over night. Next day
put them into a preserving kettle and heat
slowly until they boil; let cook about ten
minutes, then skim the cherries out of the
syrup and boil the latter for fifteen minutes
Add the brandy to the syrup, then remove
from the fire and pour hot over the cherries
and seal.