Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-30

son with putter, salt, plack pepper, little
prepared mustard, also dash OF cayenne
pepper. Form into small cakes. dip in
beaten eggs and bread crumbs and fry a
Light brown. Delicious fur luncheon or tea.
Fried Puffs.
Make a good puff paste, roll 1t out very
thin and cut in pieces about two inches
wide and eight inches long; place upon each
piece spoonful of marmalade or jam, wet
the edges with the white Of egg and fold
the paste over twice, pressing the edges
slightly together to prevent the fruit from
escaping while the puffs are frying. Fry
them in deep fat and allow them to cook
until the crust is perfectly done. When
done drain free from fat, place on a pretty
plate and dust with sugar. These puffs are
delicious when made with fresh fruits, Sucn
as Strawberries, raspberries, currantS and
gooseberries; they should be laid in the
paste and plenty of sugar busted over them
and cooked above directed.
Cecils.
Free from all fat sufficient rare steak or
cold roast beef to make one cup when
chopped; add to taste seasoning of salt,
pepper. a few drops of onion juice and a
little Worcester sauce. Add to this two
tablespoonfuls of bread crumbs, the yolk
of one egg and one tablespoonful of melted
butter. Mix all the ingredients well to-
gether. shape in little rolls, dip in beaten
fat Serve with tomato sauce.
Veal Forcemeat Outlets.
Select two pounds of lean veal, chop 1t
fine add to this two ounces of chopped raw
veal suet, season with pinch of salt, half
the amount of pepper and a little nutmeg;
stir into this half a cup of good cream, one
chopped shallot and two raw eggs; mix all
thoroughly. Roll the mass out half an inch
thick, cut out with a outlet cutter, dip in
beaten egg and dust over with bread
crumbs: fry in deep hot fat Serve with
any suitable sauce.
Sweetbread Outlets.
Cut cold cooked sweetbreads into thick
slices. brush them over with beaten egg
and dip into fine bread crumbs, to which
has been added some finely minced parsley.
Cook delicate brown in deep fat. Arrange
them on a chop platter in circle with a
spray of cured parsley between each slice
of sWeetbread. very dainty dish for Sun
day evening tea.
Chicken Fritters.
Mince the white meat of a cold roast
chicken fine. Beat four eggs with one
pint of cream and half pint of milk; add
sufficient rice flour to make thin batter. .
Add to the batter the grated peel of one
small lemon, two tablespoonfuls of chopped
candied lemon peel and three level table
spoonfuls of sugar; add the minced chicken.
Place this mixture into a saucepan and
set over the fire; stir constantly few min
utes until cooked; remove from the fire and
allow to cool: then roll it out and cut into
small rounds with a biscuit cutter Dip in
beaten egg and then in fine bread crumbs;
fry in deep hot fat golden brown. Drain
on paper and place on a folded napkin
with rich cream chestnut sauce.
French Dressing.
put half a teaspoon of salt, a quarter of a
teaspoon of white pepper and a dash of
paprica or cayenne. Add three tablespoons
of good salad oil, also chilled, and with
wooden paddle or salad spoon beat the
materials together until the salt is dis
solved, then pour in slowly one tablespoon
of vinegar and beat to a thick, light-colored
emulsion When perfectly made neither
the Oil nor vinegar predominates in flavor.
For lettuce salad, or, in fact, any vege-
table salad, the flavor is improved by rub
bling the bowl with a slice of onion or Glove |
of garlic before making the dressing.
Mayonnaise.
To succeed in making mayonnaise all
and utensils must be very cold. |
Oil and egg should be placed on ice, also
the plate for mixing. A soup plate will an
swer. Separate the egg very carefully as
no part of the white must be used. Drop
the yolk in the dish and stir 1t with silver |
or wooden fork until we'll mixed, then be- |
gin to add, drop at a time, a cupful of |
salad oil. When you have carefully incor- |
porated about two tablespoonfuls in this |
way and have set your mayonnaise' the |
oil may be added more rapidly; continue to |
stir rapidly, one way; when it has become |
a thick jelly alternate few drops of |
lemon juice orvinegar with the OIL this thins |
1t and also gives it a flavor. Use about one |
and one-half teaspoon of the acid unless |
you like your dressing little sharp. When |
made add salt to taste, about half a tea |
spoon and a dash of cayenne This dress
ing may be kept quite long time if placed |
in an alright jar and kept in dry, cold |
place.
Indian Pudding With Oranges.
Put four heaping tablespoons of Indian |
meal in a bowl and stir in cup of mo- |
lasses and a tablespoon of salt. Over this |
pour three pints of scalding hot milk, stir |
until perfectly smooth. Butter a pudding. |
dish and strew chopped canded orange |
peel thickly over the bottom and sides |
pour in the pudding mixture smooth the |
top and just before placing it in oven pour |
over the top a cup of cold milk Bake in !
a hot oven for four and one-half hours. |
keeping it covered a first Eat with maple |
syrup or sugar sauce.
Menus
SUNDAY