Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-13
turs ovsr these, place IN Q hot ovsp and
let brown delicately and serve at once.
Cheesa TrittarS,

i ss brown deiisstety sA ana serve Al oncs. "-
Cheese Trittsrs.
This Ia sood way to use up cheese that
has become a little dry although the fresh
cheese 10 to be preferred. Put three ounces
Of grated or crumbled cheese into O mortar
or choppins bowl with level tablespoon Of
minced boiled ham or tongue. three level
tablespoonfuls Of fine bread crumbs, a tea
spoon OF dry mustard, piece OF butter the
sise OF an eEg, pinch OF cayenne and yolk
OF an egg well beaten. Pound TO paste
with potato masher or pestle. and when
balls about the size Of wslnuts. fiatten them
a little. DIP. them In French frying batter
and fry in deep fat for about two minutes.
Raminolis q Ia soysr.
Melt two tablespoons of butter In q sauce
pan. add two tablespoons Of -four and stir
over the Are until smooth and bubbling hot,
then add half q cup OF water, stir until
smooth; then add quarter Of pound OF
grated cheese. stir and cook until smooth,
then remove from the FIRE and stir in very
gradually three well-beaten eggs. Have
ready and well buttered a baking dish. drop
size Of walnuts make a slight hollow In top
Of each: brush them over with beaten egg.
put q spoonful Of grated cheese in each hol-
low; place IN the oven and bake twelve min
utes. Serve Immediately.
Cheese Custards.
Crate very fine three ounces OF cheese and
beat 20 a cream with two ounces Of butter,
being careful not to oil It. Add two eggs
we'll beaten, a little celery salt and a table,
spoon Of milk. Turn the mixture into a fat
dish. well buttered, and bake in quick
oven.
Cheshire Cheese Pudding.
one-half cups Of milk for an hour, then
add salt and cayenne to taste and a cup OF
grated fresh Cheshire, Parmesan or good
dairy cheese. Bake in fiat pudding dish
like macaroni, and serve from same dish.
Cheese Ramakins.
Beat together two eggs. one tablespoon Of
sauce. half a tablespoonful of salt and hah
as much pepper; then add three tablespoons
of grated cheese. and last of all table,
spoon of -four wet with cream. Have ready
some rounds of lightly toasted bread. spread
them thickly with the paste and place In
the oven to lightly brown.
Tartare Sandwich.
Chop three -boned sardines. a cupfui of
boiled ham and one large dill pickle very
fine and mix together with a teaspoon
each of mustard, mushroom catsup and
vinegar, anu salt anu CdytifHt W suit LLo
taste. Spread on thin round slices of brown
bread slightly buttered and serve.
Snow Cakes.
Take half a tablespoon Of butter. one Ia
blespoon of sugar. whites of two eggs.
one and one-half cups of sifted -four. one
saltspoon of salt ,one and one-half tea
spoons of baking powder. one cup Of
milk; sift salt -four and baking powder
together four times. Cream the butter and
sugar with little OF the milk; add the
whites of the eggs well beaten; the rest
of the milk and then the flour. stirring to
smooth batter without beating. Bake this
mixture In hot buttered gem pans for from
twenty to thirty minutes in a quick oven.
These are delicious eaten hot for lunch OF
tea.
Menus
THURSDAY.
BREAKFAST.
Baked Apples.
Boston Baked Beans. Brown Bread.
Coffee
LUNCH
Lambs Liver a la Terrapin.
Stuffed Potatoes.
Canned Fruit Coffee Cake.
DINNER.
Clear Soup.
Boiled Turkey. Celery Sauce.
Mashed Potatoes. CaulihoweN
Orange and Chestnut Salad.
Cheese. Waters.
Coffee.
FRIDAY.
BREAKFAST.
Stewed Prunes.
Fried Oysters. Creamed Potatoes
Sally Lunns. Conee.
seaIloped Salmon. Baked Onions
Baked Apples, Tea
DINNER.
Black Bean Soup.
Oyster Pie, stewed Celery
Egg Slaw.
Amber Pudding. Coffee.
SATURDAY.
BREAKFAST.
Baked Apples.
Cereal. Cream,
Sausage,
Buckwheat Cakes. Maple Syrup.
Coffee.
LUNCH
Stewed Triple and Macaroni,
Hot Potato Salad,
Tea.
DINNER.
Tomato Soup
Hot Veal Loaf. Olive Sauce.
Boiled Rice, Sweet Potato Caramel
String Bean Salad,
Lemon Sponge. Vanilla Sauce.
Coffee.