Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-27
aside for dinner and supper, afs these:
Picked String Beans.-Eook Until tender
in boiling sailed water. then put in jar
of hot vinegar, spiced with cinnamon and
pepper and slightly sweetened

of hot vinegar, spiced with cinnamon and
pepper and slightly sweetened.
Coooanut Bread Puddtpg.-Bptter thick
slices of stale bread and .cut into half-inch
dice For a quart of the bread allow
heaping cupful of fresh grated cocoanut a
pint of milk half cupful OF sugar, the
yolks of four eggs and the whites of two,
the juice of half an orange andea saltspoon
of salt a.
Butter a deep baking dish and put in
alternate layers Of the bread ana the grated
nut Separate the eggs preserving two of
the whites for the meYingue..9 Beat the
yolks with the two whites. add the milk,
sugar salt and orange juice. mix we'll and
pour over the contents Of the baking dish.
Bake in a moderate oven until set in the
center. Whip the remaining whites Of the
eggs to a stiff froth with wire beater.
Add two tablespoonful of sugar and a
little of the orange juice saved out for that
purpose. Spread over the top of the pud-
ding and return to the oven. which should
be cooled down for the purpose until the
meringue rises. stiffens and takes on
golden yellow color. Serve very cold
The reason so many women fail in max
ing light delicate meringue is because
the oven is SO hot that 1t sets the egg at
once. instead of allowing 1t to rise. 1t Is
often expedient to leave the oven door open
while the meringue is being cooked and
Drowned Always allow one spoonful of
sugar to each white of egg used for this
cut an upper crust then covered with
meringue, Is pretty and tempting.
Frosted Rice.-Thoroughly wash the rice.
Put a cupful in bowl with plenty of
water and rub the rice we'll between the
hands Turn the water on, pour on more,
rub again, then rinse. Turn into a colan-
der to drain. Put four cups Of fresh, sweet
milk in farina kettle. When it comes
to boil add a teaspoonful Of salt and
the washed rice. Lift once or twice with a
fork, SO that it will not stick at the bot
tom. then cover closely and boil half an
hour, taking pains to see that the water
in the outer kettle does not dry out.
Have ready the yolks of two eggs well
beaten with a half cupful of sugar. When
the rice is done stir the egg mixture into
the rice, flavor to taste with vanilla, rose
or orange, and turn into low glass or
china dish. Whip the whites of the eggs,
sweeten and flavor and spread over the
rice. Set in the oven a few minutes to
raise and brown. Serve very cold.
1t goes without saying that one should
not use cut glass or fine china dish for
this purpose, but very pretty dishes aside
from the popular ramekins can often be
bought for ten to fifteen cents for this
purpose.
Raspberry Charlotte.-Soak one-third of a
box of gelatine in half cupful of cold
water for an hour, then dissolve in a cup
of boiling water. When COOL but not stiff,
pour into a mold lined with fresh berries.
Fill the center with boiled rice and set
away to cool Turn out onto a low dish
and serve with whipped cream.
Geld Rice Pudding.-To half cupful of
Wel1-waShed rice allow a pint and a half
of milk, half a cupful of sugar, a salt
spoon of salt, and a little nutmeg or grated
lemon rind, as preferred. Put all into a
well-buttered pudding dish and bake two
hours in a moderate oven. Stir frequently
hal har LOT
it form a light crust over the top. Serve
cold with cream.
Raspberry Tapioca-Put three-fourths of
cup of well-washed pearl tapioca into a
farina kettle, cover with four cups of boil
ing water and cook until transparent. Stir
into it lightly pint of fresh red raspber-
ries or logan berries adding sugar to taste,
and pour into a mold. Serve cold with
cream or pudding sauce made by cream
Ing butter and sugar, then beating into
cupful of mashed berries. The beaten white
of an egg may be added to the sauce if de-
sired. rf
Currant and Raspberry Compote-Care-
fully look over and wash a quart of red
raspberries and pint of currants. Put in
glass dish and set on the ice. Make a
syrup out of the juice from pint of cur
rants and the same quantity of sugar.
Boil ten minutes and set aside to cool.
Just before serving sprinkle little sugar
over the fresh fruit and pour the juice
over.
Cherry Tapioca.-Wash cupful of tapi
oca in seevral waters, cover with cold wa
ter and soak over night Put over the fire
with pint of boiling water and simmer
slowly until the tapioca is perfectly clear.
Stone pound and half of sour cherries,
stir into the boiling tapioca and sweeten
to taste. Take from the fire and pour into
the dish in which it is to be served. Set
quantity will serve eight persons
Cherry Compote.-Boil a half pound
of sugar and three fourths of a cup of
water to thick syrup. Drop into the
syrup a pint and half of cherries, with
or without the pits, as preferred and bring
to boil. Take from the fire and cool, then
return and simmer gently until the cherries
are tender; put in the compotieri. Add to
the syrup a half cup of cherry or pine
apple juice, boil until quite thick, then pour
over the cherries, and set away to COOL
using pound of sugar. a pint and
half of water. and the thin yellow rind
of half a lemon. When it has boiled twenty
minutes and been well SKINNED put in a
slowly until tender. This may take three
hours Take up the figs, boil the syrup a
little longer, add a wine glass of port and
pour over the figs.
Currant Pie.-Heat to the boiling point
as many currants, stemmed and washed, as
you will need for pies. Allow cup of
sugar for each pie and a half cupful of
boiled rice. Make with an under crust,
using a deep pie tin. Fill three-fourths
full of the currants. cover with a rich paste
and bake about forty minutes in a mod
crate oven. Dust the top with powdered
sugar before serving.
Pressed Corned Beef.-A mistake too
often made by housekeepers is the buy
ing of expensive cuts of meat to serve
cold. as many of these portions, like the
tenderloin. are least juicy.
The flank. plate and brisket are excellent
pieces for serving cold. Wash the meat in
cold water and put into rapidly boiling
water. Skim carefully; then. after ten min
utes, push back on the range, where the
liquor will simmer but not boil Quick
boiling toughens Cook until SO tender
that it will easily fall apart. Pack in a long
bread pan, well creased. laying the fibers
lengthwise. and mixing some of the fat
with the lean. Pour some of the liquor
over its own meat, cover and weigh. Cut
in thin slices when quite cold, and serve
with mustard or horseradish.
Meat Ffold. Chop very fine half a
pound of any delicate meat like chicken.
tongue or veal. Mix with 1t two table
f1llS nf toh1 Of