Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-03

L ~ LDDa1s nv Y LMDLI
with onion Juice. Let them stand until
cold Cut four boildd and picked beets
into cubes Arrange the sprouts on fat
salad dish. filling I'M between the points
with the diced beets: sprinkle few tiny
picked German pearD onions over the
dish and garnish with cress. Tiny smoked
sausages may be steamed cut in slices
and used instead of the beets.
Grape Butter.
This may be made OF green or ripe grapes
If Intended as relish to serve with meats
the green grapes are to be preferred, or
IL ripe grapes are used little sharp cider
is added. Pick the grapes from the stems,
wash well. put into granite kettle with
just enough water to keep from burning.
When soft enough press them through a
sieve to remove the seeds. To seven pounds
of grapes weighed before seeds are re-
moved add a pint of sharp cider and-if
grapes are ripe-two ounces of cinnamon,
bags and remove when butter is made.
Allow three and half pounds of sugar to
seven pounds of fruit, but do not add 1t
until the butter is quite thick. Boil 1t I'M
til 1t is the desired consistency. Some
prefer adding lemon juice instead of cider
or vinegar. From half to two-thirds of a
cupful would make the given quantity of
grapes quite sharp. A pint of clear grape
best butter of all
Lemon Cake, Cocoanut Icing.
An old-fashioned lemon cake is made as
follows: Take one pound of sifted flour,
one of fine granulated sugar. three-fourths
Of a pound of butter. seven eggs and juice
and grated rind of two lemons Beat the
butter sugar and egg yolks together a
long time-as you would pound cake as no
baking powder is used and it must de-
pend on lightness of eggs and thorough
beating of air into the batter for lightness
Crate the lemon lightly, taking off only
tlls yellow part. Soak this in the juice
whdle beating butter, sugar and eggs, then
strain through fine sieve into the mix
ture. Add the flour very slowly beating
briskly. and last of all fold in the whites
of the eggs beaten to a stiff white froth.
This cake keeps well.
Cocoanut Icing.
Put a cup of granulated sugar in a
saucepan with quarter of a cup Of boiling
water. Stir until sugar is dissolved, then
let boil until the syrup will rope when a
little is dropped from the point of a fork
or spoon. Have whites of two eggs beaten
to a froth. pour the hot syrup slowly into
the egg, beating constantly. Continue to
beat until the icing is cold and stiff
enough to spread nicely on the cake Stir
In two tablespoonful Of prepared cocoanut,
spread over the cake and sprinkle shredded
cocoanut thickly over the top of the cake.
Menus.
WEDNESDAY,
BREAKFAST
Cereal, Cream,
Frizzled Beef. Cream Gravy
Sally Lunn, Coffee.
LUNCH.
Minced Mutton on Toast.
Stuffed Tomatoes
Fruit, Tea.
DINNER.
i, u F'i lie. Of Beef Mushroom Sauce,
String Bean Salad,
Peach Bavarian, Coffee
THURSDAY
BREAKFAST.
Fruit
Fried Apples and Bacon,
Waffles, Ounce Honey,
Coffee.
LUNCH.
Hot Spiced Salmon. Stewed Tomatoes
Butter Cakes. Tea.
DINNER
Clear Soup,
Roast Duck, Giblet Sauce,
Green Grape Jelly.
Mashed Potatoes. Stewed Onions
Cider Jelly, Whipped Cream,
FRIDAY.
BREAKFAST
Fruit.
Cereal. Cream,
Boiled Salt Mackerel.i Lemon Butter,
Plain Boiled Potatoes
White Mullins Coffee,
LUNCH
Oyster Omelet, Stewed Celery,
Apple Kuchen, Cocoa
DINNER.
Cranberry Soup.
Baked Fish. Potato Stuffing,
Cucumber Sauce,
Lima Beans, Parsnip Balls,
Cress Salad
Grape Sponge, Coffee.
SATURDAY.
BREAKFAST.
Fruit,
Cereal, Cream,
Bacon FraZe, German Fried Potatoes
Corn Bread, Coffee.
LUNCH
Duck and Rice Croquettes,
Tomato Sauce,
Scalloped Potatoes, Cold Slaw,
Cranberry Roll, Hard Sauce
Coffee.