Evening star., 1904-01-23

breaking. Meanwhile cook q pint OF to-
matoes with a medum-sized sliced onion
for fifteen minutes. then when beans are
done strain and add to the tomato sauce,
which may be strained II you desire, and
thickened with little flour and butter
rubbed together.
French Beans la Maitre d. Hotel.
Prepare and boil a pound OF beans I'm
usual way: when done drain in a colander.
then dip the colander in cold water. After
draining again lay the beans out on a
cloth and let them get perfectly dry.
Melt two ounces of butter In o saucepan,
stir in two tablespoonfuls of -four until
smooth. then add the juice of half lemon,
tablespoonful of chopped parsley, a little
salt. pepper, nutmeg and the beans. stir
and toss over the fire until thoroughly
heated, then serve.
Baked Bean Rarebit.
Put two tablespoonfuls of butter in
saucepan, add quarter of a teaspoonful Of
paprica, half a teaspoonful of salt and a
cup of cold baked beans. which have been
put through a vegetable press. Heat thor
oughly and then stir in half a cup OF hot
milk, mix thoroughly and add a scant cup
of rich, soft cheese Clipped fine and scant
tablespoonful of Worcestershire sauce. Con-
tinue to stir until the cheese melts. then
pour out over thin slices of soft toast and
serve quickly.
Bean Croquettes.
Boil the beans until tender. then mash
through a colander. Season with butter.
salt and pepper and add enough cream or
good brown meat or vegetable stock and
beaten egg to make right consistency to
form into cylinder shaped croquettes or
into outlets. Dip and fry same as other
croquettes, and serve with tomato puree
or sauce.
Bean Polenta.
Pick over, wash and soak a pint OF COM
mon white or brown beans over night in
cold water. In the morning put them in
two quarts of cold water and boil them
slowly until soft and mealy-about three
hours. Add two tablespoons of molasses.
one teaspoon of salt, one teaspoon of mus
tard. a tablespoon of olive oil or melted
butter, half teaspoon of pepper. dash of
cayenne and a tablespoon of vinegar. Stir
and cook for ten minutes. The beans
should be quite dry when done.
Soapstone Griddle.
A soapstone griddle does not require,
greasing. 1t is designed for the purpose
of doing away with all disagreeable smell
of grease and smoke. See that it is per-
fectly smooth and thoroughly heated be-
fore pouring on the batter. When once
heated to proper degree 1t can easily be
kept at uniform heat. If too cold the
cakes will stick. Have clean oven cloth
or large paint brush and brush off the
griddle after each baking. But it must
never be creased.
Lobster La Newburg.
The following recipe has stood the test
among epicures, even Baltimore critics.
having pronounced 1t excellent" Take
the meat from carefully steamed three-
pound lobster, cutting it into nice cubes.
Rub two level tablespoons of -four with
quarter of a pound of butter, add slowly
half a cup of rich sweet cream and the
hard-boiled yolks of four eggs powdered
Gna md nixrnd TO eff u tl,a a.
put this over the fire IN a saucepan and;
stir and cook until it thickens; then add
the lobster and stir gently until it is hot;l
season to taste with salt dash of pap;
rica and pinch of ground mace. JUST
before taking from the fire add a quarterl
of cup of best sherry or Madeira wine.
Another Way.
The following is the method employed
by Adolphe Meyer: Cut the meat of twoj
cooked Holsters into cubes. season with
salt and cayenne and fry in two ounces
of hot butter over a brisk fire until a
light brown, then add a glass of Madeira1
wine and reduce one-half add a pint of
cream and stir until boiling, then thickens
with preparation made by beating three
egg yolks with a gill of cream and two
ounces of butter cut in small pieces After
adding the thickening shuttle the pam
until the sauce is thick, but do not allow
it to boil. Then serve.
Menus
SUNDAY
BREAKFAST.
o,.a.or o.,o Baked Apples ,.
Graham Mullins. Coffee.
DINNER
Cream of Celery Soup.
Roast Turkey with Giblet Gravy.
Baked Hubbard Squash Boiled Rica
Roman Salad French Dressing.
Suet Pudding, Hard Sauce.
Coffee.
SLIPPER
Turkey Slices Oyster Sauce
Hot Biscuit. Honey. Almond Cake
Cocoa
MONDAY
BREAKFAST.
Oranges.
Fried Brains. Creamed Potatoes.
Mullins. Coffee
Creamed sweetbreads in Cases.
Sponge Cake. Tea.
DINNER
Black Bean Soup.
Roast Leg of Mutton. Mint Sauce.
Celery au Gratin Boiled Rice
Lettuce Salad
Baked Apple Dumplings Wine Sauce.
Coffee.
TUESDAY
BREAKFAST.
Fruit.
Cereal. Cream.
Broiled Lamb Chops. Latticed PotatoeS
Gems. Coffee.
LUNCH
Minced Mutton. Mushroom Sauce.
Griddle Cakes with Maple SyruH
Nut Salad. Coffee.
DINNER.
Cream of Onion Soup.
Roast Tenderloin Larded.
Mashed Potatoes.
Turnips in Cream Dressing.
Spinach Salad.
Waters. Cheese.
Peach Cobbler. Coffee.
Look at the Brand!|