Evening star., 1904-03-12

parsley or olives. cooked dressing also
acid, is used hot for broiled fish and goes
by the same name.
Cold Sauce Tartare-Put into a cold bowl
half teaspoonful each of mustard and
sugar salts>)oonful Of salt and a half
saitspoonfui of pepper. Squeeze in two or
three drops of onion juice and the yolks of
TWO raw eggs and stir well. Add little by
little, cup of pure olive OIL beating con-
tinuously until thick. AT first the Oil
should go in drop by drop, but as 1t thickens
1t may be added in larger quantities When
all the oil is used add a blespoonful of
lemon juice and a teaspoonful of tarragon
vinegar, and beat again. NJ nee fine enough
parsley to make a tablespoonful and rub
with the back of spoon to a paste adding
during the rubbing three or four drops Of
alcohol. Stir this paste into the mayon-
na1se. together with two tablespoonful OF
chopped pickles ana olives. Stir all to-
gether. This dressing may be used at once
or covered and kept in a cold place for sew
erai days The secret of success in the max.
ing of any mayonnaise is to have the oil,
eggs and dishes used in the making as cold
possible.
German Potato Salad.-Dice cold boiled
potatoes and set on the ice To one egg
beaten stiff, add two tablespoonfuls of melt
ed butter. Pour on gradually one-half cup
or vinegar sweetened with a teaspoonful OF
sugar Season the potatoes with SALT pep
per. celery salt and finely sliced onion
Pour on the dressing, toss and mix.
Sprinkle with minced parsley and garnish
with parsley and hard-boiled eggs.
Potato Savory.-Boil six large potatoes
with their jackets on and let them cool In
their skins. Peel, slice, chill and pour over
them dressing made follows: Beat to-
gether two tablespoonfuis of cream, one
tablespoonful olive OIL, one tablespoonful
each of tarragon and plain vinegar and salt
and pepper to taste. Chop very fine a
heaplng tablespoonful of parsley and a
small piece of onion, mix all the ingredients
together, pile lightly in the salad bowl ana
garnlsh with parsley. Asparagus tips mix
ed with sliced potatoes m Ike a delightful
Salad, as also equal proportions of potato
Ensllsh chopped walnutS and stoned olives
Dress with green mayonnaise.
Pepper Cups for Salads-Green peppers
make attractive cups for salads. Cut q
thin slice from the top and remove the
seeds and white pulp. If the Guns do NOT
stand cut slice from the bottom also.
Pistache Cream.-Mix a scant tabIespoon-
full of flour with one cup of sugar. add one
egg and beat thoroughly. Have ready one
pint of hot milk and pour slowly over the
hour and sugar. Return to double boiler
and cook twenty minutes. Take from fire
cool and stir in one quart of cream. a table,
spoonful of vanilla and two ounces of pig
tache nuts blanched and pounded to a
smooth paste. Add a tablespoonful of or
ange flower water and freeze Serve In
the confectioner. The green cream pressed
between the meringue shells looks very at
tractiVe. II your grocer does not keep the
plstache nuts and you have no Syrian
quarters to refer to, pounded almonds with
a havorfng of bitter almond and a little
green coloring, will produce almost the
same result.
Mushrooms a-Plenty.-One of the cheap-
est luXuries In the market now is mush-
rooms, the intensely cold weather having
Deen advantageous to cellar growth In
serving them it must be remembered that
to be perfect mushroom requires to be
cooked simply and served quickly 1t Is
Tor this reason that little mushroom dishes
or pale red earthenware, like a Boston bean
pot, are imported for their special service
Ihe mushrooms, peeled and trimmed are
hrst sauted lightly in butter seasoned with
salt and pepper. Round slices of toast are
laid in the bottom of each little dish and
covered with the mushrooms and the LIQUOR
which has been drawn out in the sauteing
process. They are then covered with glass
pelis, slightly engraved, and baked about
twenty minutes. Lift up the covers add
a tablespoonful of hot cream to each dish
recover and send to the table under the
bells.