Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-19

of the eggs in a shallow dish pour over
them Bechamel sauce, then sprinkle over
the top with the yolks Of the two remain
ing eggs, pounded fine and mixed with an
equal quantity of bread crumbs Pour a
little melted butter over the top. garnish
with riangles of bread dipped in melted
butter, and send to the oven. When col
ored light brown serve For the sauce
melt a piece of butter the size of a walnut
and mix with IL one tablespoonful of flour.
Then add one small onion cut in slices half
an ounce of lean raw ham, and little salt
and pepper When beginning to color slight
ly add half a pint of milk. and stir all to-
gether until It bols. Let boil for two
minutes. strain and serve.
Eggs En- Timbales.
Timbaes of an elaborate sort are fire.
quently served but these less familiar ones
will be found amply worth the trial. Break
one dozen eggs in large bowl. Add
dash of pepper and two salt and a half
pint of sweet cream. Beat all together I'M
til light, then strain and pour into buttered
timhale molds and place these in a pan
containing water to one-third of their depth
Bake in a moderate oven until the mix
ture becomes firm enough to turn out OF
the molds. Then serve very hot with the
sauce Bechamel, for which directions have
already been given. If the timbaie molds
are not convenient, uSea any small cups.
Eggs au Gratin.
Drop the yolks of three eggs into a bowl.
add two ounces each of bread crumbs and
grated Parmesian cheese, an ounce Of but
ter, a pinch of salt a dash of pepper and
nutmeg. Mix all together and pour into
shallow dish which has been butter. Place
in the oven. and when the mixture begins
to color remove and drop eight eggs over
the top Sprinkle with grated cheese. re-
turn to the oven, and when the eggs are
set, serve in the dish in which they are
cooked.
omelet With Kidneys.
Remove the skin from three sheep kid
neys. then cut them into thin slices. Put
half tablespoonful Of butter in a frying
pan. and when 1t has melted, add the Kid
neys, with little salt and pepper and
dash of nutmeg. Toss the kidneys in the
pan until they are brown and firm. Add
teaspOonfu of -four and two wineglassflls
Of stock. Stir until smooth, then boil for
ten minutes, and serve poured round an
omeet of six eggs.
Chicken and Mushroom.
Clean and cut in pieces two young chick
ems and put them in a saucepan with four
chopped shaIlots and two ounces Of butter.
Place the saucepan over the fire and turn
the chicken continually until 1t is a nice
brown. Then add half a pint Of Spanish
sauce, salt and pepper to taste, and dash
back of the stove until the chicken is quite
tender. Then add a dozen mushrooms chop
ped very fine; If necessary, little more
of the sauce and boil for five minutes
longer. Remove the chicken, arrange It
nicely on a platter, add a tablespoonful Of
chopped parsley to the sauce, let boil up
once, pour over the chicken. and serve.
To make the sauce, cook two ounces OF
butter and two of -four until brown; then
add pint of stock an ounce of lean, raw
ham, a carrot, an onion. a stalk of celery,
two cloves, a pinch of salt and Of
pepper. Stir all together until the sauce
begins to boil, then stand on the back OF
the range and simmer gently for fifteen
minutes. Skim off the grease, and If too
thick, add little more stock and strain.
Farcied Tomatoes.
Select from good sized tomatoes. cut a
slice off the stem end and scoop out the
inside. To eight tomatoes so prepared al
low one onion, one ounce of butter six
ounces of bread crumbs, dozen mush-
rooms, tablespoonful Of chopped parsley,
pinch Of salt and pepper Apd four taolo-
spoonfuls of tomato sauce. Stir the butter
and onion over the fire until slightly col
ored. then add the bread crumbs. which
have soaked in water and pressed free Of
moisture. the mushrooms and the parsley
chopped fine, and all the other ingredients
Mix all well together. fill the tomatoes
Sprinkle the top of each with bread crumbs
anu d lllIe Hnelleu butter ana COOK In q
moderate oven until brown on top and the
tomatoes are tender. Serve with tomato
sauce poured around them.
Tongue on Toast.
Chop one cup full of cold boiled tongue
very fine Beat the yolks of two -ts until
light then add them to the tongue and
season with quarter of a teaspoonful OF
mustard and dash Of cayenne pepper Add
a small piece OF butter and stir over the
fire until the eggs are cooked. Serve .mme-
oiately on rounds of hot buttersd toast
Their Family Distinctions.