Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-01
The Speedy Outlet Co., A16 9TH St,
roe sliced and a little parsley. Serve maitre
d'hotel sauce with 1t.
Baked Shad With OYSTER Sauce.

roe sliced and a little parsley. Serve maitre
d'hotel sauce with it.
Baked shad With Oyster Sauce.
Take a four-pound shad. split open down
the back; remove the bones; place in a bak-
ing pan with some slices Of bacon UNDER
meath; brush the fish with little butter
and sprinkle over 1t the Juice of half a
lemon. half teaspoonful of salt and dash
OF pepper; then add sprinkling Of fine
bread crumbs. Bake for half an hour in a
very hot oven.
Oyster Sauce.
Put two tablespoonfuls Of butter in a
saucepan and when hot add a teaspoonful
OF minced onion and parsley: fry a few
minutes. but do not color. Cut four dozen
oysters in small pieces and put them in
with the onions and parsley; stir over the
fire until well warmed through: then mix in
two tablespoonfuls Of -four. half a cup Of
oyster liquor, two teasp0onfuls Of sugar, a
pinch OF salt, dash of cayenne and a little
essence Of anchovy. Stir over the fire, let
1t boil up few minutes, then stir in quick
ly the beaten yolks of four eggs and a cup
Of hot cream. Cook moment longer and
serve.
F1 Peanut Brittle.
Put three cups of soft brown sugar. one
water and half teaspoonful Of cream of
tartar In a smooth. clean saucepan and
boil until it will form hard ball tested in
cold water. Add two cups of roasted she'll
ed peanuts and boil until It is brittle enough
to crack when tested Stir in half cup of
butter and let boil few minutes longer,
then take from the fire and stir in the two
teaspoonfuls of soda dissolved in table,
spoonful of hot water. When the hot syrup
begins to boil up to top Of kettle remove
from the fire and pour very thin layer
into shallow buttered tins. Let get cold
and then break into pieces when ready to
use.
Cocoanut Cakes.
These are made as follows: Moisten two
cups OF sugar with the milk of the cocoa
nut or water. and boil to soft ball degree
when tested dn cold water. Then stir in as
much freshly grated cocoanut as the syrup
will moisten. stirring only enough to mois-
ten. or 1t will granulate. Drop a spoonful at
time on oiled papers. The cakes should
be fiat and about two inches in diameter.
A simpler method Is to mix q pound of
freshly-grated cocoanut with half pound
OF confectioner's sugar and the stiff beaten
white of an egg. Work thoroughly together
and then form into little cakes and bake in
buttered tins.
Cocoanut Cones.
AACs0 "a Q ALdOC VI pOWUcIeu sugar, grated
cocoanut and whites Of eggs. Five eggs
whipped to froth and pound Of the sugar
gradually worked in; then the cocoan,lt
beaten in. This is nodded with the hands
into little cones, these are placed on but
tered papers and baked in a moderate oven.
Only the tips Of the cones are colored
brown.
II you wish them brown make the follow
ing foundation. Boil one and one-half
pounds of sugar with one and one-half Guns
or milk and quarter of a teaspoonful of
G., a. OF tartar. Do not boil hard. Stir un-
til 1t reaches the soft crack, then stir In the
fresh grated cocoanut and drop in large,
thin cakes on oiled paper and before they
harden roll them over a stick or handle Of
a wooden spoon. They may be made of
plain molasses syrup also.
Molasses Peanut Snaps.
This Is similar to the peanut brittle.
Take a pint Of granulated sugar half a Gun
Of molasses. half teaspoonful of cream of
tartar and level tablespoonful of butter.
Cook all ingredients except the butter to-
gether to the crack" degree. 1t must be
very hard. so cook thoroughly. When done
put IN the butter; remove from the fire and
drop from spoon onto buttered paper or
platters. In small round cakes; while stiu
hot press some whole peanut meats into the
cakes. or the nut meats may be stirred in
Penochi.
Tut Into clean. smooth saucepan, two
cups Of light brown sugar &C cofree) one
cup Of rich cream. one cup OF maple syrup.
Stir constantly until it comes to boil to
prevent curdling. Stir frequently while
cooking. as it burns easily. Let cook until
1t will make a soft bail when tried In cold
water. Do not let 1t cook too long When
removed from the fire beat with wooden
paddle until 1t begins to cream. then add
two pounds OF walnut meats and stir until
thick. then pour Into buttered tins and
when cool mark out in squares.
To make chocolate penochi leave out the
maple syrup and add two squares OF UNI
sweetened chocolate grated. and flavor with
vanilla.
Menus.
THURSDAY
BREAKFAST.
Fruit.
Cereal Cream.
-Broiled Chops.
Potatoes flashed In Cream.
Toast. sly Coffee.
LUNCH
Chicken Gumbos Rice Croquettes
Peach Shortcake. Tea
DINNER.
Cream of Spinach Soup
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