Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-31
EVENING PAR TIES
Hot and Cold Dainties for
Suppers. 7
NOVEL DISHES WANTED
sWEETBREADs IN RAMIKINs OR
LOBSTER OUTLETS.
Chicken Pasties Are Delicious Served
Cold-Home-Made
Ices.
NOVEL DISHES WANTED

Written for The Evening Star.
With the approach Of st. Valentines day
and Lent, the social ball IL whirling at a
right merry rate. Therefore, the para
mount question with the housewife who
prepares. with the help Of one servant, her
own collation. dishes Is. What can I serve
that Is at once toothsome and novel?'
If she Is wise she will not offer too MANY
culinary novelties, but will lay her founda-
ton with well-esta blished favorites: and
here are some dependable dishes:
Lobster Cutlets.-Select mediums hen
Holsters and boil them for half an hour in
water to which has been added two green
onions, sprig Of parsley. a slice of green
pepper, branch Of thyme and salt. When
cold remove the meat from the shells and
cut fine. For two cupfuls Of lobster allow
three tabespoonfuls Of flour. one table,
spoonful OF butter, one cupful of cream.
the yolks OF two eggs, two tablespoonfuls
OF tomato sauce, one tablespoonful of chop
pea parsley, dash of nutmeg, salt and
cayenne cay a pepper to taste Cook the butter
ana Hour together until they form a smooth
paste. Then add the cold milk and stir
continuously until smooth and thick Add
the beaten yolks of the eggs, cook two
minutes longer, then add the remaining in
gradients, well mixed. and finally the lob
ster meat. Blend thoroughly and stand on
Ice until perfectly cold. Form into small
outlets, dip In sifted bread crumbs. Frv in
aesp Iat, Drain carefully on brown paper,
ana arrange on a platter with bit of the
claw or a sprig of parsley thrust into the
end OF each to simulate the bone Serve
plain or with sauce tartare
For the sauce make half a mint of ,nor
onnaise dressing and add to it one chonned
gnerkin. one tablespoonful Of capers, which
nave been dried in a napkin: three olives
chopped fine, and few drons 30 ;
Juice. Va oiiioii
Chicken Pasty - Select a nlumn your.
FOWL and steam it until tender When coIS
remove the skin and bones and cut the
meat INTO neat pieces. Cover the bones
pepper and stew slowly two or three hours
Remove from the fire and strain. Line
deep pudding dish with rich pie ernst A.
range rams the chicken neatly and fill the dish
S"e.or. ~ WIN the drained chicken stock
season to taste, add a few bits of butter
ana cover with the paste rolled very thin
Cut gashes In the center, put an extra roll
OF paste around the edge, and bake In a
n nSaerai h oven to crisp brown. Serve
coiu' "nen the gravy will have become a
rich and delicious jelly . v
Baked Ham, Virginia Style Soak the
nam over night, in the morning wash II in
several waters, place in a boiler, and cover
~ YIN colo water. Heat slowly, and when
the water reaches the boiling point. push to
uhe side OF the stove where 1t will simmer
slowly until absolutely tender Remove
from the boiler, take off the skin, and with
d sharp Knife neatly trim Off any black
portions. Place in roasting nan with one
quart OF cider and bake for one half hour
Dastlng freely every five or ten minutes
remove from the oven. brush over the
surface with beaten egg and cover quickly
with bread crumbs mixed with brown sI,e
ar. Return to the oven, haste a LITTLE inf,
crust IS formed then cease bastfne and
COOK until 1t takes a rich brown. Serve
colo, garnish with parsley and cut in wa
SWeetbreads In Ramikins - To fill eight
ramlkins OF ordinary size, select four good
size sweetbreads and allow half table
sPoonlul OF butter half wineglass full of
WI white VINE, SIX mushrooms and half cup
ful OF white sauce made by directions given
below. Place the sweetbreads in cold No
Ter ana allow them to stand for two hours.
changing the water frequently Drain and
Put mem IN a saucepan, cover with fresh
cold water, and bring them slowly to a boil
Ihen draw at the side of the STOVE cover
tlghtly and let them stand for ten minutes
without boiling. Again drain and Law in
f ns cold water When cold remove all
aside under a light weight for a sufficient
length of time for them to become firm.
Cut the blanched sweetbreads into very
smali pieces and put them in a saucepan
with the butter, the wine and three table
spoonfuls of mushroom LIQUOR.
TO obtain this last peel the mushrooms
ana stew until tender, with just enough
water to cover them. Place the sweetbreads
over the fire and stew gently for ten min
utes. At the end Of that time draw the
saucepan to one side and stir in the minced
mushrooms. the white sauce and season to
taste. with salt, pepper and dash Of nut
meg. When well heated and perfectly
smooth. add two tablespoonful Of cream
and one-half tablespoonful of butter. Pour
the mixture into the ramikins. sprinkle
with sifted bread crumbs and dot here and
,here with bits Of butter. Place the rami-
kns IN dripping pan. pour around them
water to half their depth, and leave in a
quick oven until slightly brown Garnish
with parsley. To make the white sauce put
one-hair tablespoonful Of butter in a sauce
pan, allow 1t to melt, then add one table
spoonful Of flour and stir until smooth, but
do not allow 1t to brown Add one cupful
or good chicken stock, sprig Of parsley, a
stalk or celery and tiny bit Of leek.' Let
on any grease that may rise to the top
and rub through fine sieve.
Biscuit Tortoni--To fill a three-quart
freezer. allow one quart Of cream, two eggs
one-half cupful Of sugar one-half cupful
of boiling water, one teaspoonful Of vanilla,
two tablespoonfuls Of French cherries chop
ped, six ounces of macaroons, two ounces
Of almonds and two tablespoonful Of
sherry wine. Whip the cream and stand on
ice until needed. Separate the whites from
the yolks Of the eggs and beat the whites
to a stiff froth. the yolks to smooth
cream. Boil the sugar and water together
until the syrup will form a hair. Pour the
syrup slowly over the beaten whites, whisk-
ing rapidly all the time, Add the yolks Of
the eggs and place the dish in another,
partly filled with hot water; and cook for
ten minutes. beating steadily all the time.
Then stand aside to become cold. Soak the
cherries In the wine. crumbIe the maca-
rooms. and blanch and shred the almonds.
Add them all to the cool SYRUP then stir in
the whipped cream and lastly the vanilla.
Put into the freezer cam or q melon mold.
and pack In ice and salt, Let It stand with
out the dasher from four to SIX hours. turn
out Of the mold and serve. 10
Mareschino Mousse-For one quart of
cream allow two tablespoonfuls of granu-
lated gelatine the strained juice Of one
and one-half lemons. four wineglassfuls Of
mareschino and sugar to taste. Soak the
gelatine in a cup of boiling water strain
cream to stir froth,i add, the gelatine
water and the lemon juice little by little,
beating all the time, and finally add the
mareschino. Sweeten and stand the vessel
in another containing Ice and salt, stir
until the mixture thickens. then fill mold
and pack it in ice and salt for five hours
turn out on fancy dish and serve at