Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-21

sugar. Pare two medium sized lemons,
removing all the white rind. and then slice
very thin, rejecting the seeds. Arrange
the slices over the top of sugar. add few
chips of the thin yellow rind and then cover
with a top crust; folding the edges to-
gether so the Juice cannot escape. Bake
for twenty-five or thirty minutes in q
quick oven. Serve cold.
Lemon Custard Pie.
Beat the yolks Of three eggs and half
a pound Of powdered sugar to a cream.
Then add the unbeaten whites Of two eggs
and beat the whole until very light. Add
the strained juice and grated rind of three
lemons and two tablespoonfuls Of butter.
Cook In the double boiler until the mix
ture thickens. then set away to cool. Line
pie dishes with a good paste and bake.
then turn in the lemon mixture. Cover
with a meringue made with the remaining
white Of egg and three tablespoonfuls of
powdered sugar and put in a moderate
oven and bake a golden brown.
Grape Fruit for Breakfast or Luncheon
For breakfast fruit Of first course at
luncheon grape fruit may be served in
following manner: Carefully separate the
pulp from the thin, bitter skin that sep
arates the sections. using a silver knife.
Put the pulp ana juice in a small stemmed
glass or bowl made of one-half the peel
cut in notches around the edge. Sprinkle
the pulp with little sugar, and il you
use wine. a teaspoonful of sherry.
Grape Fruit in Baskets.
This may be served instead Of punch
or sherbet az dinner course. Carefully
cut the peel in shape of baskets with
handles; remove the pulp in pieces as
large as possible. rejecting the white
bitter skin. Make syrup Of sugar and
water. enough to cover the pulp: add
syrup is clear. Mix a few seeded white
grapes with the grape fruit pulp: pour over
the syrup and let get cool, then turn into
freezer and turn slowly until 1t will just
hold together. Then put the mixture into
the baskets; cover quickly with soft mer-
ingue and decorate as you fancy, and serve
A few drops Of rum may be sprinkled over
the fruit il liked, and it may be served
without the meringue.
Grape Fruit Salad.
Take two large grape fruit. remove the
peel; separate the sections carefully, re-
moving all the thin white skin. Mix light
ly with a cup Of large chestnuts roasted
and skinned and a French dressing Favored
with tarragon. Garnish with tiny. curly
lettuce leaves filled with stoned Malaga
grapes.
Russian Caviar.
Russian caviar is a paste which comes in
small boxes. 1t Is made from the roe Of
the sturgeon. 1t is very closely initiated in
this country, but epicures consider the
American product very inferior to the i'm
ported It is used in making sandwiches
and in fish dressing and sauces. Caviar
butter Is made by mixing two tablespoon
fuls Of sweet, fresh butter, creamed, with a
teaspoonfuI Of lemon juice, a dash of pap
RIGA and three tablespoonfuls Of the caviar
paste. This is nice for sandwiches.
Dreamed Eggs on Toast.
For the creamed eggs take five very hard
boiled eggs and as many slices of toast
neatly trimmed from hard crust. Remove
| the white part Of the egg and chop very
| fine or put through vegetable press. Add
to q cup Of cream sauce made by heating
two level tablespoonfuls Of butter in a
saucepan; stirring in same amount Of -four
and when bubbling hot adding q cup Of
warm milk. Stir until 1t begins to thicken:
| season to taste with salt. pepper and little
celery. saI.. Turn this sauce over the toast
ed bread. covering it completely. Then put
the hard-boiled yOlks through the press or
q sieve, over top Of the white sauce, but
leaving a margin of the white showing Set
the dish in the oven long enough to heat
the yolks; dust little salt and pepper over
them. garnish the dish with two or three
sprays VI paisley aiu oCASC
Cream Gravy.
This can be made in same way as cream
sauce, but using fat in the pan in which
meat has been cooked instead Of butter,
first measuring the fat.
Oatmeal Gems.
Slowly stir a pint of hot milk into pint
of cold oatmeal until it Is free from Jumps
then add one well-beaten egg and two tea
spoonfuls OF baking powder sifted in enough
-four to make stiff batter. Drop in well
CREASED gem pans and bake in quick oven
Menus.
WEDNESDAY
BREAKFAST.
Fruit
Fried Scallops, French Fried Potatoes,
Wheat Cakes with Syrup,
81 Coffee.
Chicken CroQuettes with Sauce Supreme,
Julienne Potatoes.
Stewed Apples. Plain Cake,
Cocoa
DINNER.
Puree OF Split Pea,
Stuffed Loin of Veal,
stewed Tomatoes, scalioped Potatoes.
Fruit Tapioca, ~ spring Cake.
THURSDAY.
BREAKFAST.
Grapes,
Cereal Coffee.
Omelet with Lamb Kidneys,
Wheat Mullins.
Coffee
sfas '-sT LUNCHEON.
Broiled Mushrooms on Toast,
Olive Sandwiches,
White Cake, Canned Plums.
Cocoa.
u ~ DINNER.
Consofnme with Barley
| Olives. Sailed Pecans.