Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-15

Sunday Dinner
Cream of celery soup.
Roast veal. Baked egg plant.
Potato croquettes Stuffed peppers.
Escarole. French dressing.
Waters. Cheese.
Annie dumplfngs Hard sauce.
Coffee.
Roast Veal-The best part for roasting Is
the tenderloin or kidney part. Like all WHITE
meats veal needs to be thoroughly cooked
and should never be served rare. Sprinkle
the veal to be roasted with salt ana pepper
and spread the top thinly with butter. Cook
slowly Three pounds Of veal will require
about one hour to cook. Serve with the
gravy in a sauce dish. Gravy left over. when
cold, makes jelly, which can be served the
next day with the cold meat.
Baked Egg Plant.-Baked egg plant should
be dropped into boiling sailed water and
boiled until it feels tender on pressure
about twenty-five minutes. HAVE 1t with
sharp knife, scoop out each center, leaving
| the sides about an inch thick. Chop the
| portion taken out, season 1t well and mix
with 1t an equal quantity of fne stale
| crumbs or part crumbs and some chopped
| cold bacon. Refill the halves, dot the top OF
each with bits of butter and brown In quick
| oven.
Stuffed Peppers.-If any cold meat re-
| mains from Saturday chop and use 1t, Wen
seasoned and mellowed with melted drip
ping or butter, as a stuffing for the peppers
for dinner; otherwise cold homny or rice or
stale bread finely crumbled may be used.
Chopped parsley, onion, curry or other sea-
sonings may be added at pleasure, and each
filed pepper Is topped with q half teaspoon
full of butter. When the oven Is bot 1t Is
we'll to pour a little stock in the baking pan,
but do not have it over half an inch In
depth.
Recipes for Chatting Dish
Sweetbreads With Peas.-Can of peas,
three small sweetbreads, one teaspoonful
butter e-half pint of stock broth, celery
leaf, salt. white pepper, one-half teaspoon
full brown flour. Stand the sweetbreads in
cold water for an hour. Then parboil and
remove rough edges membranes, sinews and
so on. Put in cold water and keep on Ice
until wanted. Put into chatting dish the but
ter and the sweetbreads. When the butter
| has been absorbed add one-haf pint OF
| stock and the celery leaf chopped fine, the
! salt, pepper and the brown -four. Turn the
| sweetbreads When the same is reduced
| one-haf it is ready. When cooking open a
can of green peas. Warm thoroughly in the
&, chatting dish Put in salt pepper and table,
| spoonful of butter. Serve peas and sweet
breads together.
Lobster la Newberg-Meat of boiled
| lobster cut into large dice, a good-sized
| lump of butter. one gill of sherry, one pint
OF cream. yol&s of two eggs. glass of sau-
| terne. Put the lobster into the chatting dish
with good-sized lump of butter and stir
gently until the butter is melted and the
| lobster heated through. Mix the sherry
with the cream and yolk of eggs, first blend
| ing the latter with enough cream to make
| them thick as mayonnaise Pour the mixture
| into the dish over the lobster. Let it SIM
| mer a moment. then pour the sauterne over
| the whole and serve hot
| Welsh Rarebt.-One pound chopped Amer
| lean cheese, one-half glass ale, the yolk OF
| an egg one teaspoonful dry mustard, one
] teaspoonful Worcestershire sauce, and but
| ter, O dash of red and one or two Of black
| pepper. few drops of tobasco. II cheese is
/ fresh add salt. Into the chatting dish put q
/ few small humps of butter. After 1t has
| simmered & bit put In the cheese. Stir con-
| stantiy and gradually add the ale. When
| the cheese and ale are we'll blended stir In
| the condiments prepared as follows: To the
I yolk of the egg broken into cup, add the
dry mustard and Worcestershire sauce, red
| and black pepper and tabasco. Let 1t have
one more heating and pour over toast or
| toasted biscuits.
Carrots
Carrots are a great skin beautifier and
should be served frequently.
Baked Carrots.-Cut young carrots In dice;
place in baking dish, sprinkling each layer
with a little salt and pepper and putting
| here and there bits OF butter. Cover the
whole with milk. Set the dish into a pan
| containing hot water and bake till tender.
When they have become soft cover the top
with bread crumbs and bits of butter and
brown IT..
| Carrots In Cream.-scrape the carrots; cut
| into slices or strips. put into saucepan
with plenty of water and spoonful of salt.
| Boil slowly. When tender drain; add table,
| spoonful OF butter, into which e little -four
1 has been rubbed. pepper and salt. IL neces-
sary; last of all the cream. Let II boil just
/ long enough to cook the -four. Serve hot.
The butter and -four may be omitted,
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