Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-06-20
which any novice can eEn to prepare are

these:
Tutti-Frutti Jelly-Soak one-half box of
hour. Add one pint Of rhoiling water and
three-quarters Of a cupi OF sugar and stir
until dissolved. Then add the juice of two
small lemons or one and a half large ones
and strain into a bowl or pitcher. When it
begin to cool or "set'' rinse jelly mold
out in cold water and slice half banana
in the bottom. Put in few strawberries or
raspberries and then pour some of the jelly
over it. Place the mold In a pan Of chip
soon as it stiffens put in some more fruit.
cherries, sliced oranges, sliced figs or ber-
ries then more jelly. Let this harden then
keep adding fruit ana Jelly until all has
been used When ready to serve turn out
on a pretty dish and put a BORDER of cher
ries or berries around 1t. Serve plain or
with whipped cream or thin, boiled custard;
If the jelly in the pitcher gets too hard
before all the fruit is USED set 1t In pan
of hot water to soften.
Cheese and Olive Saiad.-Take neuf-
chatel or cream cheese and mix with a
dozen ripe black olives. chopped fine. Roll
into little balls about the size of a birds
egg. then dip lightly into some firmly
minced parsley to just give little green
coating. Arrange In 1ndividuai nests mace
of lettuce leaves curled about to make
little hollow. and pour French dressing
about the dainty nests. This makes de-
I;ghtful salad and cheese course at even
formal dinner.
Fruit sa1ad.-Mix lightly together stoned
cherries sliced bananas and oranges or a
little diced pineapple. Pour French dress
ing over the fruit, or whipped and sweeten-
ed cream.
French Dressing for Salads.-Put into
small bowl half a teaspoonful of salt and a
little white pepper. Add four Tablespoon
fuls of olive oil and stir with fork then
one tablespoonful of lemon Juice or vine
gar. Beat we'll and pour over the salad.
An easy way of mixing this salad dressing
Is to pour the ingredients into a WIDE
mouthed bottle, cork and shake thoroughly.
Sour Cream Dressing.-A good sour cream
dressing for chopped or shredded cabbage
is made by mixing small cup OF thick sour
cream with three tablespoonfuls of cider or
tarragon vinegar, a teaspoon1ul eacn OF
salt and vinegar and a saltspoon of paprika
or white pepper. Put the cabbage in cold
water an hour or two before shaving to
crisp.
Cream Muffins.-Stir together until creamy
one tablespoonful of butter and two OF
sugar. Beat two eggs until light and
foamy and turn into the bowl with the
sugar and butter. Add pinch of salt,
cup and a half of milk and two cupfuls Of
flour which has been sifted with two heap
ing teaspoonfuls of baking powder. Beat
we'll until smooth and bubbly, and pour
into hot muffin pans well creased. Bake
in a hot oven.
Fritadilla (for luncheon)-Have in readi-
ness one cupful cooked meat chopped fine,
one cupful fresh bread crumbs. one onion
sliced very fine, two tablespoonful of but
ter salt, pepper, nutmeg and teaspoonful
Of thin yellow rind of lemon. Put the but
ter in the frying pan and cook the onion In
it until 1t turns yellow. Then add the
crumbs and meat, saltspoon of salt, a
half saltspoon of pepper, grating of nut
meg the lemon rind and a half cupful OF
hot water. Let all simmer slowly for three
or four minutes. Add two well-beaten eggs
and take at once from the fire Serve on
toast or thin slices of brown bread.
Boiled Rice With Strawberry Sauce.-Use
a deep stewpan to cook rice in. Put into
it four cupfuls Of water and a teaspoonful
of salt and let it come to hard boil. Have
ready one cupful of rice thoroughly washed
and put into the boiling water. Boil rapid
ly twenty minutes shaking the kettle fire.
quently to prevent the rice from sticking
to the bottom. Take from the fire, pour
off the extra water, if any is left, and place
on the back of the stove or In the oven,
where it will swell and dry. DO not cover,
the steam would make 1t heavy and
soggy. Cooked In this way the rice will be
plump, light and white, each kernel dis
tinct. To make the strawberry sauce beat
a large tablespoonful of butter to a cream
and add gradually cup and half of pow
dered sugar and the white of an egg. Beat
until very light, as the success of this
sauce depends on its thorough beating.
Just before serving add one pint of mashed
strawberries. -~ .t
Strawberry Jelly.-Mash a quart Of ripe
Strawberries and strain through coarse
cheese cloth. Soak two-thirds of box of
gelatine in one cup of cold water for an
hour. Add a pint of boiling water the
Juice of a lemon and large cup of sugar.
Stir until the gelatine is all dissolved add
the strawberry juice and strain Pour into
a pretty shaped mold or small cups and
set on the ice to harden. Turn out for
serving, put border Of ripe berries around
the bottom of the form and serve with
whipped cream. Red raspberries may be
used in place Of the strawberries.