Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-21

| back and begin the serving, removing the
| dressing with spoon. Do not ask guest
| of honor which is his or her favorite piece.
| Give slice of the breast, one of the oyS-
| tiers with bit of brown fat added as a
| bonnie bouche for the educated palate. At
| the home table with relatives guests it
| is allowable to ask whether each one will
| have the gravy" good old-fashioned term
on the meat and dressing or the potato?
| Otherwise serve it on the dressing, taking
| care not to make the plate messy"
! While most of the Thanksgiving dishes
cover familiar ground here a few
| liable recipes for the new housekeeper or
| the old one grown rusty.
New England Indian Pudding.-Put a
quart of sweet milk in double boiler and
when 1T comes to the boiling point sift it
very slowly. stirring all the time, half
| cupful of cornmeal-not the graduated
| Add teaspoonful of salt and keep stirring
until thick and smooth Take off the fire,
add half a cupful of molasses. one tea
! spoonful of ground cinnamon. a grating of
nutmeg and half a teaspoonful of ginger, a
tablespoon and a half of butter and one
pint of thin sliced sweet apples. Cook half
an hour, turn into a buttered pudding dish
and bake three hours in slow oven. Serve
with cream, or. new and delightful COM
bination, spoonful of rich ice cream for
each helping.
Roman Punch-Put a pint of water and
the same amount of granulated sugar in a
| saucepan over the fire. Let them boil
! twenty minutes. Then add the juice from
! six lemons and two oranges and one pint
| of weak green tea. Take the pan from the
| fire and set where the contents will become
cold
Beat the whites of four eggs to a stiff
frost. Cook together half cup of sugar
and half cup of water, and when it has
| boiled five minutes pour in thin, thread
| like stream over the whites, beating all
| the time. When the first mixture be-
| comes cold, freeze like ice cream. When
ready for the dasher to be removed pour
in the second mixture of the whites and
| syrup, gill of sherry and two table
spoonsful Jamaica rum. Turn the dasher
| enough to mix them. then remove. cover
the freezer closely and repack with Ice
| and salt for two or three hours until ready
| to serve.
Stuffed Ffgs.-For this purpose use the
| bag figs which have not been pressed, cut
small Slit at the stem end, remove part
| of the inside If necessary and insert nut
meats of almost any kind. either fresh or
sailed candied Cherries, bits of candied
| ginger or bamboo-whch may be obtained
| at the Chinese or importers establishments
| Use small bits for the stu..Ing nd have
| a variety. Dates steamed the stones re-
moved. the cavities filled with nuts or
| ginger, and then rolled in sugar are also
| delicious.
| Stuffed Prunes-1ne large California
| prunes may be prepared in much the same
way Wash carefully. soak in cold water
i for several hours, then stew slowly until
tender. Cool in the water in which they
| were cooked, then drain and carefully re-
move the pits. Take a few almonds, hick-
season
| with just a suspicion of salt and fill the
| prunes. Close each one. to give them their
| original form. and roll In granulated sugar
Piled IN pretty glass dish. these fruits
| add variety and richness to the dessert
| For the Cheese Course.-A variation in
the cheese course is afforded by stufing
soft. plump dates with Neufchatel or
| season the cheese with paprika. roll into
| little balls and insert in place of the stone
Press the edges of the date together and
| roll in fnely-grated American cheese or
| ParmeSan.
Tamales.-Tamales in Mexico and on the
| border start with a foundation of corn
meal, prepared by soaking shelled corn
over night In boiling hot water. to which
! I've has been added in order to remove the
| hull BY morning the grain is soft and
ready for the grinding. which is done by
rolling the corn between two stones until
| very soft. The meal is moistened as it is
rolled which makes 1t like a grayish, white
paste.
AS this is tedious operation it would be
| wiser to use the common white meal cook
| ing it to a rather thin mush.
Have In readiness fried chicken pork or
veal cut in small pieces and hot sauce
ma de in this way.
Take as many ripe sweet chill peppers
as are required, cover with boiling water
| and let them simmer, covered, for an hour
| or two. Drain, slit each pepper, removing
the stem and seeds very carefully. Chop
| the peppers fine and rub through a col
| ander Add to the pulp an equal quantity
of olive oil with salt and vinegar to taste.
| Heat in frying pan two tablespoonfuls
| mixed lard and marrow or all lard. Add
| the chilli pulp, an onion chopped fine or a
| Glove of garlic, few olives and raisins
and two hard-boiled eggs all cho ped fine,
| and little grated cheese. Toss and stir
| until well mixed
| Meanwhile as mary corn husks as YOU
| need should have been soaked in water
| for couple of hours Allow three husks
| to each tamale. Knead into the mush about
| as much lard there was meal and a
| little salt, and work until a bit of IT.
| dropped into saucepan of boiling water
| will rise at once to the top.
! Spread two husks with this meal and
put one on top Of the other. Mix together
| the sauce and the minced meat and cpread
| the third husk with this mixture Roll the
| three husks firmly together and tie at
| each end and in the middle with narrow
| strips of husk, which have also been soak
| ed in warm water to make them pliable
Drop into boiling sailed water and cook
| four or five hours