Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-06-24

the whole in a pan of ice water to cool.
When thoroughly cold but not stiff, beat it
to a froth with wire egg-beater adding
the frothed whites of two eggs. Dip the
nalved figs in a tart jelly, currant or grape,
which has been slightly softened; line
pudding mold with these and then pour in
the sponge, which may be favored with
orange, lemon or vanilla.
Strawberry Floating Island.
Make a custard of a quart of milk the
yolks Of four eggs, one cup of sugar and a
tablespoonful of cornstarch. Beat the egg
yoiks, sugar and cornstarch together until
smooth and light: scaid the milk in the dou-
BILE boiler and pour it over the egg mixture
and mix well; then return to the double
boiler and stir until it is like thick cream.
Add pinch of salt. Remove from-the fire
and when quite cool flavor with lemon
juice. Mash a pint of strawberries with a
cup of sugar and let stand for one hour
then strain off the juice. Whip the whites
OF the eggs to a stiff. dry froth, add care
fully two tablespoonful of powdered sugar
and the berry juice. Pour the custard into
cups, and when ready to serve whip the
whites as directed; heap them up on the
custard and serve.
Candied Mint Leaves.
Select the fresh-grown leaves of mint,
PICK them from the stalks and throw them
in cold water to thoroughly cleanse them.
and dry them soft towel and put them
on platters. Make sufficient syrup to well
cover them, using twice as much sugar as
water. Stir until the sugar is dissolved
ana the syrup comes to the boiling point
let II boil moment and then remove from
the fire and let it cool slightly before Won
pour 1t over the leaves Let stand over
night; the next morning drain off the syrlp
and boil 1t until it will form a soft BAH
when you drop little into cold water Re
move from the fire, and when almost cold
again pour it over the leaves When the
leaves have remained in the syrup for
twenty-four hours they should each one he
well covered with thin coating Of tiny
crystals. Carefully pour off the sugar from
the leaves and stand them in a warm dry
place until the leaves are dried.
Another method is to put half a pound of
sugar on to boil with half cup of cold
water and three drops of lemon juice
When the liquid will snap apart and stick
to your fingers when dropped in cold water
it is done. Remove from the fire and stir
and rub against the sides of the saucepan
until cool. but not cold: this will make the
liquid white and granular. Dip each leaf
in this and then spread on weIl-oiled paper
to dry. While dipping stand the liquid
over a pan of water hot enough to keep it
at the desired temperature it will not
harden. 1t requires considerable practice
to do this work skillfully.
Strawberry Shortcake.
Measure quart of sifted flour; add to 1t
half a teaspoonful Of salt and three tea
spoonfuls Of baking powder and sift into an
earthen mixing bowl. Rub in two heaping
tablespoonfuls of butter, using a spatula
or flexible knife. Then stir In enough rich
milk to make a soft dough. Handle as
lightly as possible. Divide into three por-
tions and roll out to fit three well-butt cred
layer cake tins Bake in a quick oven for
about twenty minutes, not longer Remove
from the oven and spread each cake thickly
with butter. Stem two quarts of fine ripe
berries, washing and draining in colan-
der II they require 1t. Reserve sufficient
quantity of the largest berries to decorate
the top Of the cake. Put the others in a
bowl and cover with powdered sugar using
enough to sweeten to taste Crush the ber-
ries with a wooden spoon, but do not mash
to pulp, as this spoils their flavor; chop
ping them with a silver knife Is better
Spread the layers Of cake with the crushed
fruit and garnish the top with the whole
berries, sitting plenty Of powdered sugar
over them. Serve with plain rich cream.
Menus
WEDNESDAY.
BREAKFAST.
Fruit,
Planned Fish, Creamed Potatoes,
Corn Bread. Coffee.
LUNCH.
CLANS la Newburg,
Butter Biscuit. Stewed Prunes,
Cereal Coffee.
DINNER.
Iced Consomme
Boiled Leg Of Mutton, Gaper Sauce
Pulled Potatoes, String Beans,
Bananas il Rheubarb Jelly, Coffee.
THURSDAY.
BREAKFAST
Fruit.
Cereal, Cream.
Dried DE! Beef Stirred with Eggs.
LUNCH.
Calf Liver a la Terrapin,
Cucumber Salad.
Fruit, Cinnamon Bun,
DINNER
Cream of Tomato Soup
Cold Sliced Mutton, Sauce Tartare,
Macaroni and Cheese
Cabbage and Green Pepper Salad,
Chocolate Blanc Mango with Strawberries
Coffee.
FRIDAY
BREAKFAST.
Fruit Flummery. Cream.
Picked Salt Cod in Cream. Baked Potatoes,
Toast, Coffee.
Fricassee of Fresh shrimps,
Cucumbers and Tomatoes.
Hot Rolls n5Nnrp Cereal Coffee
Cherry Soup.
Boiled Halibut Egg Sauce.
Boiled NSw Potatoes, Buttered
Baked Bermuda Onions. Spinach.
SATURDAY.
BREAKFAST.
Fruit.