Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-28

Re hard-boiled egg, rubbed through a
sieve, and you have a dish at once appetiz-
ing and good to look at. Any other cold
fish, fresh or cured. may be utilized in a
degree.
Goldfish Tongues and Sounds-These small
morsels. cooked in any number of ways,
furnish an esteemed delicacy for the break
fast table. Soak in warm water several
hours or until fresh. Scrape off the skin,
then boil and serve with egg sauce on
toast, or after heating slowly in milk. pour
thin white sauce over them and serve on
toast with a garnish of sliced hard-boled
eggs, fry In clarified butter, handling
delcately in the PAN drain on soft paper
and serve with tomato sauce and parsley.
Broiled Finnan Hadde.-Get the imported
haddie If possible. cut in small squares.
skin and parboil. Wipe dry and broil over
a clear fire until a golden brown. Take up
on a hot platter and place each small
bit of butler. into which a few drops OF
lemon juice and sprinklng of parsley
have been worked.
Fish Timbales-Flake as fine as possible
a cup and half of any cold fish. Add two
well-beaten eggs. cup of milk and salt
and pepper to season. FIJI small buttered
tins cups about half full. set in a pan
of hot water. and bake about twenty min
utes. Turn out on hot platter and pour
over them a cup of cream or tomato sauce
to which tiny bit of mustard has been
added. Garnish with parsley. If preferred
the molds may be lined with freshly
cooked spaghetti left long enough to wind.
spirally around the mold beginning at the
bottom and going UP until the top is
reached
Rissoles and Croauettes-AlI kinds of
rissoles and croquettes may be served at
breakfast These may be prepared the day
before. and then 1t takes but few mo-
ments to get them ready in the morning.
All sorts of odds and ends may be used in
this of meat fish he
ing utilized. If ingenuity Is exercised in
this way numberless little dishes which do
not cost much, yet go to make up a tasty
nothing else to use UP and your family is
fond of lentils, try
Lentil Croquettes.-Cook a half pint of
split lentils until tender. then put through
q sieve. Put a tablespoonful of butter in
the frying pan and cook fine sliced onion
in 1t until done. Then add a quarter of a
cup of tomato and seasoning of salt and
pepper Mix these ingredients with the len |
ills and let the mixture get cold. When
quite firm shape the croquettes, dip in egg |
and fine bread crumbs and fry golden !
brown. These croquettes will be found /
very nourishing and sustaining, while they
are exceedingly cheap.
The Acceptable Egg.-Eggs can be cooked |
and served in innumerable ways. For in |
stance:
Egg Gems.-Ths. too. is good way to |
USE up Sl1ldil DTS OF meat or chlcken. ChOD
the meat fine, and add to 1t half its guam |
tity of stale bread crumbs. Season well |
with butter, salt and pepper, and moisten |
slightly with sweet milk. Butter shallow |
gem pans and fill three-quarters full of the |
mixture. Then carefully break an egg on |
the top of each one. Sprinkle lightly with
salt and pepper. Sift a little cracker dust |
over and dot with bits of butter Bake from |
eight to ten minutes in hot oven and |
serve at once.
Eggs la Milanese.-Cut a half dozen |
slices of bread into rings brush over with a |
little melted butter and bake to a golden |
brown in a hot oven. Lay the slices in a |
buttered shallow pan, and drop an egg into |
each ring. Sprinkle with little salt and |
pepper, dot with butter, put a tablespoon
full of grated cheese on each, also a few |
grated bread crumbs and bake a light |
brown.
Eggs la Caracas-Put tablespoonful Of |
butter into the frying pan, and when hot |
add quarter pound of finely shaved dried |
beef. Toss lightly until frizzled, then add |
a tablespoonful of grated cheese. Cook |
until the cheese melts, then put in |
one cupful of stewed tomatoes few drops /
of onion juice. salt and pepper, and four |
eggs beaten light, without separating. Stir |
gently, until OF a creamy consistency and |
serve with toast
Toast and Eggs-Boil half dozen eggs |
until hard. chop the whites and add a
uTdWu Sauce, Iiduo Win cream OF
milk, instead of water Toast six slices of |
bread, butter them and place in a warm
dish. Pour the sauce over them. and then /
run the yolks of the eggs through a sieve |
over all.
Omelet and Bacon.-Iay the bacon on a |
board, with the rind side down. Then with
a sharp knife cut the bacon in thin. uniform |
slices down TO the rind, but do not try to /
slice through It. When you have q sufii- /
Client number Of slices cut run the knife /