Evening star., 1902-03-22
Z E R M A N DIS Il ES
SOME WE'RE SET BEFORE PRINCE
HENRY.
Help You to Find Out if international
Cooking Really
Suits.

GERMAN cookery. as a whole Is not popu-
lar In America, but the following pudding
VIII be found a delicious exception if care
De taken to use positively stale light bread
as foundation. None under two or three
days old will answer. Soak a. pint of
crCmbed bread in a quart of milk for an
hour, then drain as dry as possible and
beat well. now blend to q cream half
cup Of warmed butter with the yolks Of
five eggs and add the carefully grated yell
low rind Of a lemon. At the last stir in
the stiffened whites of the eggs Put
thick layer of this mixture in the bottom
or q buttered mold. then a layer of
orange marmalade and continue until full.
The top layer should be bread mixture
Cover, tie with cloth and boil for an
hour. Decorate with marmalade after turn
Ing out on a hot dish. This top dressing
Is greatly improved by mixing 1t with the
juice of an orange or lemon. The MARINA
lade is supposed to give sufficient sweet
ness, but little sugar may be added. If
wished. Eat with hard or soft sauce as
fancied.
Golden Butter.
The much-talked-of terrapin served to
Prince Henry at the New York dinner
owed much. both as regards flavor and
appearance. to the sauce which is always
served with 1t when cooked philadelphia
style" This sauce Is within the compass
Of any cook with "knack'' and is delicious
with salmon or halibut. 1t is made as fol-
lows: Melt a tablespoonful Of sweet but
ter and when boiling hot stir In an even
tablespoonful Of dry rice flour. Do not al
low the butter to brown. Add gradually
to the thickened butter half pint of milk;
when thick and smooth add this to the
yellow only Of two eggs. which should be
in readiness, we'll beaten, in bowl Do
not cook after the eggs are added. Season
to taste and always pick out for this sauce
eggs of deep yellow.
Sardines in Cover.
Choose sardines of good size and firm
quality. Scrape them and carefully re-
move the bones, but keep whole: stuff
them with mushi ooms chopped fine and
seasoned with pepper. salt, thyme, sweet
marjoram and parsley, blended together
with a little cold brown sauce. Wrap in
paper fasten the ends well and put them
in the oven just long enough to heat. The
brown sauce is made by allowing the but
ter to become a dark color before adding
the flour. To vary the sauce for this and
other "savories' use in place of milk a
very strong beef extract seasoned by boil
ing UP in 1t a little onion, parsley, thyme
and carrot. This is simple method of
making sauce that holds very high
place in dainty cookery. A few drops of
burnt sugar should be used, il necessary,
to produce rich shade Of brown.
Fried Celery.
For tOothsome morsels that fairly melt
in the mouth celery cooked as follows has
the first place: Boil until partly cooked.
but drain while still firm; cut in convenient
lengths; when cool dip in after, then cook
to a golden brown in deep boiling fat.
There is a secret concerning the batter used
for immersing purposes that is not general
ly known. Expensive cook books have
RING wa s'mQkQ
batter" and not one word in the whole book
to tell how. Croutons, French toast, egg
and oyster plants, bits Of cold cooked cauli-
flower and the like have a criSpneSS and
flavor all their own when the batter is
properly made, and the process is SIM
pie and the ingredients inexpensive the fol-
lowing should be pasted up in every Kitchen:
Beat the yellow of two eggs and add to
them half cup of cold water; use this to
stir cup of sifted flour into a smooth
batter. If rather thick use more water,
add half teaSpoonful of salt. and without
fail tablespoonful of olive oil; beat
briskly. then stir in the stiffened whites
and put aside for a few hours, for although
it would spoil over night it will not give
proper satisfaction if used at once, which
is part of the secret. Remember that half
cup of water will be too little for the
average brand of flour. scant cup seems
nearer right, but flour differs much that
Judgment" must be used