Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-29

SSoeh Aodk yOdn6 Siud04 place. III each lWO
stuffed olives. rub all over with soft butter.
place the squads ina kettle and cover with
good stock, veal or chicken is best: simmer
gently until tender remove from the stock
and place in roaating pan and place in q
not oven and cook until nice brown Have
ready thin slices Of toasted bread which
have been spread with thin layer of
spread layer OF steamed spinach which has
been chopped fine and mixed with French
pressing. On top of this place squad.
serve on platter garuished with stuffed
olives and curled parsley.
Japanese Salad.
Mince very fine two large cold-boiled po-
tatoes and four medium sized truff1es; place
In a bowl and season with half saltspoon-
full of salt and quarter of a saltspoonful OF
white pepper and little grated nutmeg;
pour over this half wineglass of cham
payne; stand aside for two hours; add to
the other ingredients twenty whole-cooked
mussels, one teaspoonful of chopped chives
and teaspoonful of chopped parsley.
MIX all thoroughly, cut out the center of
mead OF lettuce and place this green she'll
into japanese salad bowl; place a row OF
anchovies across the top. Serve very cold.
Bonita Salad.
Cut cucumbers in very thin slices and
dress with sugar and vinegar, but no Oil.
MIA Will SCidpeu SnreQS or Qrfed DOnltO,
greatly favored fish found on the Pacific
coasts.
Cherry Flower Tea.
This infusion is prepared by placing in
each tea cup a half-dozen dried cherry
blossoms and buds, adding a pinch of salt
and pouring hot but not boiling water over
them. The drink thus obtained is slightly
aromatic and agreeable
Janauaca Chow, Cbo1p
This combination is made of similar in
gradients to our sharp mixed pickle given
the same name, but is sweet. The vege-
tables, etc, are cooked in a rich, sweet
sirup, each kind separately, and look very
much like preserved ginger.
Another Japanese Salad.
Mince three medium sized truffes very
fine, also two large, cold, boiled potatoes
put into bowl and add seasoning of salt
and pepper and pinch of nutmeg Pour
over all half glass of champagne and let
stand in refrigerator two hours Then add
one and one-half dozen whole musseis,
steamed tender, a teaspoonful of minced
chives and little minced parsley. Toss all
together then turn into a salad bowl and
decorate with white, crisp lettuce leaves
Nut Ice Cream.
The Japanese make their creams at the
table in tiny little freezers ice being more
of a luxury with them than with us. Take
pound of nut kernels, blanched chop
fine and pound them to paste in a mortar
adding little sugar and water. Put two
large tablespoonfuis of sugar in saucepan
over the fire and melt and allow to brown
slightly; add enough water to make it
syrupy and pour in quart of cream Stir
into this until dissolved a pint of granu-
lated sugar, then add to the nut paste turn
into the freezer and freeze.
Pate de Foie Gras.
Pate de foie gras Is made from goose
hvers, the goose being Gagged in a warm
atmosphere and literally, gorged with food
until the livers are enormously enlarged.
The paste comes iniIittle sealed pate dishes
or jars. Cut into thin slices and place be-
tween your slices of buttered bread You
may add little French mustard and a
drop or two of lemon juice after spreading
the pate over the slices of bread
Drop Cakes.
Cream half cup of butter with half
cup of sugar; add one cup of moIasses
mixed with cup of boiling water Mix
with two and half cups of sifted flour,
two teaspoonfuls of baking soda, a tea
spoonful or ginger, "a teaspoonful of CHINA
pinch of salt Mix with other ingredients
beat to smooth batter, and then beat in
the eggs, the yolks and whites beaten
separately Bake in little gem tins in
moderately hot oven.
Menus.
WEDNESDAY
BREAKFAST
Baked Apples.
Cereal. Cream.
Brain Croquettes. Potato Balls.
Egg Mullins. Coffee
LUNCH.
Broiled Quail on Toast
Nut Salad
Silver Cake. Stuffed Pears.
Cocoa.
DINNER.
Chicken and Rice Soup
Roast Goose. Boiled Rice.
Dreamed Onions Baked Sweet Potatoes.
Tomato Jelly Salad Mayonnaise
Lemon Pie. Cheese Waters.
Coffee.
THURSDAY
BREAKFAST
Baked Apples with Cream
Ham Omelet. Dreamed Potatoes.
French Rolls. Coffee