Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-06

minced parsley, little powdered thyme,
salt and pepper to taste and enough butter
to make nice paste. Put into a saucepan
and stir over the fire a few minutes; then
pack in jars and cover with melted butter
or paraffine. This can be used same as
potted meats and makes nice sandwiches.
Baked Beans.
This is a variation of the orthodox pork
and baked beans. Soak a pint Of white
beans over night. In the morning put them
on to boil, with plenty Of water to cover
them and add more as it becomes absorbed
in cooking Slice half pound of breakfast
bacon thin and distribute through the beans
and cook with them. Cook gently until the
beans are tender, but not soft enough to
break. Just before taking from the fire
add half a cup of New Orleans molasses;
let all boil up and then pour into a buttered
dish. Cut strips of bacon like straws and
lay them over the top of the beans; place
in the oven and bake until well Drowned, or
for about two hours.
Gingerbread.
Stir together half cup of sugar and two
well-beaten eggs; then add two-thirds of
cup of New Orleans molasses, half cup
Of cream and half a cup of sour milk. Mix
all thoroughly together, then add tea
spoonful of cinnamon, half a teaspoonful
of ginger half a teaspoonful of soda sifted
with two cups of flour. Add sufficient flour
to make a batter thick as for plain LOAF
cake; it must not be too thin or the cake
will fall. or too thick or the cake will not
be nice. Bake in loaf tins in a moderately
hot oven until a broom splint will come
clear and clean when inserted in middle Of
the loaf.
Chicken Dressing.
To two cups of bread crumbs not too fine
add seasoning of salt and pepper to suit
+bo ole ri r1lh-
bed fine if you like herb seasonings. Sprin-
kle few drops Of onion juice over the
crumbs or rub the inside of the chicken
with a slice Of onion. Moisten the crumbs
with cream or a little melted butter, but
do not get it too wet as there will be con-
siderable moisture from the chicken. Fill
the chicken, packing lightly with the dress
ing, as it must not be soggy when served.
Cream Mayonnaise.
Try the following method: Having chill
ed an egg and soup dish, separate the egg,
having the yolk entirely free from the
white Drop the yolk into the soup dish,
stir until smooth, then begin adding the
oil, drop by drop, having it very cold. Stir
ra pidly and constantly. After you have
slowly dropped in two tabiespoonfus Of the
Oil you can add 1t more rapidly until you
have stirred in half pint. Use silver or
wooden fork for stirring. AS soon as the
egg ana OH mixture becomes lnlck alter
nate the oil with one and half teaspoon
fuls of lemon juice, adding few drops at
time. Tarragon vinegar may be used in
stead of lemon juice, and gives a delight
full flavor. Add the salt and cayenne to
suit the taste, after the mayonnaise is we'll
mixed and then beat briskly for five or ten
minutes. A little more acid may be used
if you desire sharp dressing, but not when
adding the cream to the mayonnaise. II
properly mixed this dressing will not be
oily nor will it separate. Just before serv-
ing add half cupful of whipped cream,
which should be very stiff and dry. The
mayonnase will be still whittier il you use
light-colored egg yolk.