Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-04-16

the loaf on the table. Very pretty circular
bread boards, plain or lettered about the
rim, with some apropos quotations, can be
purchased at reasonable rates, and form
pretty addition to the family table. With
good sharp bread knife, the task of serv-
ing as loaf-giver is a pleasant one. Should
the loaf grow dry before it is finished, try
making boxes for creamed oysters, sweet
breads, hard-boiled eggs or anything else
that is used with a cream dressing.
Bread Boxes-Cut the bread into slices
about an inch and a half or two inches
thick. and divide these slices into as many
cubes as they will make. With a sharp
knife cut out the crumb in the center. leav-
ing box-shaped cavity. Butter the bread
boxes, and set in the oven to crisp and
brown lightly. Just before serving time
fill with leftover fish faxed fine, mince
of chicken or veal, deviled eggs, chopped
ham, or mixture of veal and ham, pour
a thick cream dressing over box and con-
tents and serve hot.
Fried Bread Crumbs.--Fried bread crumbs
make an attractive garnish for fried hall
but or cod or a roast of veal. Dry tho
roughly in a cool oven, then roll coarsely.
Melt tablespoonful of butter in the frying
pan, and when smoking hot put in a half
cupful of coarse crumbs. Shake the pan
and stir the crumbs until a golden brown,
then lay on butchers paper to absorb any
grease that may be left.
CruSlS.-CruStS left over may De
used for buildings. The rooted objection
that men seem to have to bread pudding
may be skillyfully eliminated if the pudding
is delicately made and a more attractive
name tackled on. For instance, a delicious
orange pudding can be made with bread
crumbs. Put good quarter of cupful
of dried bread crumbs into a dish with two
cupfuls of scalded milk, and stand to one
side to cool. Beat the yolks of two eggs
to foam with half cupful of sugar and
add to the soaked crumbs together with
a tablespoonful of melted butter, the juice
of one large orange and half the thin yell
low rind grated. Butter a pudding dish,
turn in the mixture, place in dripping pan
of boiling water and bake until firm Cow
er with the whites of the eggs beaten to
meringue, with two tablespoonfuls of sugar
ana havoring of orange, brown slightly
and serve cold or hot. This may be varied
by baking in individual molds or cups like
cuStard.
Apricot Brown Betty.-An apricot brown
betty is one of the delicious plain, stand
by desserts for this season of between
fruits. Canned apricots may be used, but
the evaporated are cheaper and hold the
natural flavor of the fruit far better. Soak
many as are needed in cold water for
we've hours, then simmer gently in the
same water until tender, but not broken.
Butter deep pudding dish, and put layer
of the fruit on the bottom. Sprinkle with
sugar, then layer of dried bread crumbs
dotted with butter and cinnamon. Proceed
in this way until the dish is full, having
the buttered crumbs at the top Cover and
bake slowly for three-quarterS of an hour,
then remove the cover and brown. Serve
with cream Chopped almonds and raisins
mixed with the apricots make a pleasing
change on occasions.
Fig Pudding.-This also, has bread
crumbs as foundation. Mix lightly to-
gether one-half pound of grated bread
crumbs, one-half pound of figs chopped fine,
ounces
chopped fine, three eggs, half a teaspoonful
of salt, one-half nutmeg grated, and milk
TO make as soft as bread dough. The figs
will chop without sticking If little hot
water is poured over them. Pour on a but
tered mold, steam three and a half hours,
and serve with whipped cream, foamy, or
wine sauce.
Tipsy Pudding.-Stale cake makes ex-
cellent pudding. Over one quart of dry
sponge other cake pour glass of sherry.
Let it stand until thoroughly seasoned. Add
a quarter cup of seedlesS raisins and half
cup of chopped nut meats, and mix with
the cake. Make a soft custard, using
pint of milk and the yolks of three eggs.
When nearly cold pour over the cake and
nuts. Whip the whites of the eggs to a
stiff froth, with two tablespoonfuls of
sugar, spread over the top of the pudding,
CRATE few nuts on top and brown lightly
in slow oven.
Russian Salad-No leftover vegetables
will be wasted, as those not suited to the
soup kettle may be utilized In RUSSIAN
salad. Chop cut the vegetables and mix
lightly. Add two or three tablespoonfuls OF
chopped nuts, if you have them, or few
spoonfuls of chopped bacon or minced nsh.
Serve on lettuce leaves with French dress
ing String beans go well with beets, po-
tatoes, carrots and even turnlps. Green
peas and caulifiower seem complimentary,
and little bit of celery or few olives go
we'll with everything.
The Wholesome Observation-Disclosures is now
in season and inexpensive. In stewing
rhubarb, do not pull for the skin cooks
tender and gives the sauce a plnKlSn
tinge that is very attractive Scrub the
stalks WELL then cut in one-inch lengths.
Put in n coander and pour actually boil
ing water over them, allowing It to drain
off Immediately. This removes the sharp,
acid taste of the rhubarb. without impair
ing IT'S flavor. Now put the drained rhu-
barb in a saucepan, and with layers o.
sugar in weight about equal to the frult-
Add the least little water, from quart TO
a half cup, cover closely, and set on the
back of the range in the oven where
gentle heat will melt the sugar and COOK
the rhubarb.
BY the time good rich syrup is made,
the fruit will be tender, not broken, and
full of sweet. pleasant juice, great con-
trast to the insipid or over acid compound
which sometimes maSqueradeS as stew
ed rhubarb."
Rhubarb Sherbet.-Another timely and
inexpensive dessert is rhubarb sherbet
Wash the stalks well and cut into
one-inch pieces. TO dozen stalks add
quart of cold water and simmer until ten
der. Sweeten to taste, flavor with little
grated orange peel, and stand in cool
place for several hours. Then strain and
freeze. AS with all frozen dainties, good
allowance of sugar is necessary, as 1t loses
sweetness in the freezing.
Celery Leaves and Roots.-There should
never be any waste with celery After
the tender white stalks have been taken
out for eating raw. the greener inside
stalks may be stewed and served with
cream sauce, while all the leaves and
roots should be dried and put away IN
glass cans or paper bags to use in favor
ing soups and sauces. This gives far
better flavor than the celery salt. and
costs nothing save very little trouble.
Veal properly raised. killed and cooked
is tender, easily masticated. well-havored
and appetiZing, and quite wholesome
fat meats like beef and mutton. 1t con-
not, however, be kept as long most
other meats 1t requires slow but very
thorough cooking. half hour to the
pound being none too long to allow for
a fair-sized roast. While the shoulder of
veal is the portion usually selected for
stuffing and roasting. the breast of veal
-