Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-24

New Year Dinner
Bsque of Holsters.
Roast Turkey, chestnut su'lng
Mashed Potatoes. Dreamed spinach.
Cranberry sauce
Oysters scaIloped southern fashion.
Frozen eggnog.
e-s-sEs >fe Asparagus vinagrette.
Mnce pie.
Mixed nuts. Pepperminfs.
Bisque of iIlobster-Ten minutes before
1 dinner put two ounces of butter into
saucepan and when it bubbles sprinkle in
| four ounces-four heaping tablespoonful of
| flour. Let # cook without coloring, then
| add q cupful of hot cream. pint OF hot
| stock or water. and about cup of coral
| OF lobster dried in the oven and pounded
| fine. This gives 1t a beautiful pink color.
] Little dice of the boiled lobster are then
| to be added. 1t makes a pleasant change
to rmarinatep tho lobster dice before adding
| to the soup.
Oysters Southern Fashion.--Rou fresh
crumbs and drain large fat oysters Cover
t7the bottom of ramekins or common shells
with crumbs. put In three or four oysters.
| more crumbs and teaspoonful of butter
| on the top side of each. Season all with
| salt and pepper and if the ramekins are
| used bake in the oven fifteen minutes. Il
| the fireproof shells are used broil them
| instead of baking. Cover with tin II
| broiling on top Of Goals, or IL broiling under
the gas leave uncovered until brown.
| Frozen Eggnog.-Use six fresh eggs, half
| a. pound of sugar, half a pint of brandy
| or whisky, and three pints of cream
| whipped to froth Do not buy the double
cream, as the single cream will usually
| whip in cold weather. If 1t whips perfectly
mix in the following order before freezing:
| Beat the yolks of the eggs and the sugar
| together until 1t Is a froth, then add the
| whites Of the eggs and lastly the whipped
| cream. If the cream does not whip per-
! fectly freeze the liquid part mixed with the
! yolks of the eggs and the sugar, and when
| partly done add the whites and the whipped
| cream. In any case let stand packed well
| for two hours after freezing, so that 1t be-
| comes hard. Then open the freezer and
! work in the liquor slowly with wooden
| paddle, working it over until smooth. Cover
| and let stand an hour more to rlpen.
| grating Of nutmeg is an improvement.
New Year Night Dishes
A clever restaurant idea adapted by
hostesses for a late Spread is to use the
chatting dish for serving dishes which have
| been prepared in the kitchen and which
need to be eaten very hot. A game or meat
! pie, made previously and served cold,
a hot dish which in many cases can be
made earlier in the evening and reheated
| In the chatting dish, a salad and a nodded
dessert which requires only 10 be turned
out, make an elaborate spread for New
Year bridge party and yet one where
| service can be dispensed with.
Chicken a la Marengo.-Cut the fowl into
neat joints, then place in a saucepan full
gill of the best salad oil, a finely minced
shailot. good pinch Of salt, and dust
of white pepper. When this is sizzling hot
put into it the chicken joints, turn them
about while cooking until nicely colored
and thoroughly cooked. which will take
| about half an hour. Meanwhile put into
a small pan about half a pint of stock
| (made preferably from the gfblets and
| trimmings of the fowl and a good glass
OF French white wine; or, falling this, half
/ a wine glass of sherry, fill it up with water,
adj Of
| dust of sugar and use instead. Mince two
| or three onions very fine, add this to the
stock, boil up and let all simmer gently
| for at least a quarter of an hour, being
careful that 1t doesn't boil away. At this
| point put in two good spoonfuls of the oil
| in which the fowl was cooked, beat it well
| together, arrange the fowl in the chatting
| dish. and pour the gravy over it. 1t can be
| made two three hour; previously and
| kept warm over the hot water pan, or it
| does not hurt to turn it into the chafng
| dish when done and to heat 1t up later
| without removing.
| Fried Venison.-Take slices from the loin
| of leg and place in a frying pan which has
| been covered to the depth of half an inch
| with butter made smoking hot and quickly
| brown both sides. Season with pepper and
salt and put in two tahlespoonfuls of jelly
| to each pound of venisoa. Slices an inch
| thick should cook twenty minutes. Turn
| into the chatting dish, pour over the gravy
| from the pan, and take to the table. This
| dish will not stand relocating, but must be
made Just before wanted.
Finnan Haddle Observation-Disclosures all the
bones and skin from a fish weighing about
| two pounds. Cut 1t into one-inch square
| pieces. -Blanch, drain and fry lightly in
| butter, moisten with two gills of sherry
wine and one pint of rich cream. Let boil
| slowly for about ten minutes and thicken
with three raw egg yolks and an ounce of
| fresh butter. and stir on the fire without
boiling When it begins to thicken turn in
the chatting dish and take to the table, or
let stand to reheat.
Fried Roe.-Season some well hashed her
ring or shad roe with lemon juice. salt
and, If liked, drop or two Of tabasco
and cook in a little butter until nearly
crisp. Serve on some fried croutons kept
very hot by laying in the chatting dish,
busted with paprika, and sprinkled with
Worcestershire sauce.
Molds and Muscovites-
Vanilla Muscovite.-This is another name
for vanilla souffie, which Is nodded or
frozen Into deicately clean pan put the
yoiks of six and the whites of two raw
eggs, with two tablespoons of sugar and
teaspoonfuI of vanilla. Stand the pan con-
tanning this into large one three parts
full of boiling water and whip the eggs
until they are thick and warm, but not hot
Then lift the pan off the fire and continue
to whisk it until the contents of the inner
pan are light stiff and quite cold Now
stir in lightly one gill of stiffiy whipped
cream, and turn into paper souffle case
and set on the ice for three or four hours,
after which you remove the paper and send
IL to the table. Or hash and freeze like
mousse.
Vanilla Cream in Jely.-Whip the cream.
after measuring it, till quite stiff with
little sugar, a strong fiavoring of vanilla,
and the stiffiy whipped white of one or
more eggs, according to the quantity of
cream Stiffen this with the addition of
some gelatin, previously dissolved in a lit
tie warm milk, and used when cooling.
You will require half an ounce of gelatin
for each pint of cream. and the whites of
one or two eggs for the same quantity
Spread the inside of a mold with soft
jelly and turn in the cream. This same
mixture may be prettlly and easily served
as g charlotte russo by buying one of the
square or oblong sponge cakes and hollow
ing 1t out. Put in the cream. and when it
Is hard ice the whole thing over with
boiled Icing Favored with caramel sirup.
French Cream.-Line plain, round mold
with lemon, wine or punch jelly. The last
is made as the lemon Jelly, adding, when
cool. a sherry glass full of best rum to one
and half pints of the liquid For the fill
ing make custard with one pint of new