Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-03
sunday, Dinner

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i Cranberry sauce.
/ Celery and olive salad.
Orange pudding. Coffee.
Celery and Olive Salad.-Pick and wash
| well In cold water four or Ave white celery
stalks Dry them we'll and use only the
i tender inside parts. Cut them in short
4 lengths and place In a bowl with lettuce
4 hearts. Toss up with French dressing and
/ add pimolas cut In halves.
I Orange Pudding the rind OF two
oranges thin so as not to get more of the
/ white than you can help. Put two small
/ bakers sponge cakes or two squares OF
stale homemade SPONGE cake into dish,
breaking them up in pieces Scoop out
i the inside OF the oranges and rub them
through q sieve on the pieces of sponge
cake. Let them stand while you crumble
four more Of the stale sponge cakes into
tWo-thirds pint OF milk. Add the grated
/ rfnd and the cake that has been with the
Juice and pulp. Beat two whole eggs.
whites and yolks separately. and the yolks
tablespoonfuis OF graduated sugar. and
add to the crumbs and orange pulp Add
one ounce and a half of candied orange
peel, cut Ia small pieces. Turn into a bak
! ing dish and bake in pan of water until
1t Is like custard Garnish the top with
bits of the candted peel and serve hot with
q large spoonful of whipped cream beside
/ Flavor the cream with vanilla or sherry
New Notions for Lunch.
/ Toast With Shrimp Butter.-To make
| dainty hors d'oeuvre that Is served warm
! and which will be much appreciated as
/ first course to a luncheon, get from the
| fish store dozen and a half shrimps and
/ eight anchovies. Pick out all the shells
| and stringy substances from the shrimps
| and either pound In a mortar or put
| through the meat grinder with little but
/ ter. Do the same with eight anchovies
| and mix them together by putting them
through again. Toast some thin slices of
bread and spread it with the shrimp but
| ter and put little spoonful of chopped
olives on top of each piece
Oysters In Shells.-Choose fancy fireproof
| shells and allow six large ones to per-
crumbs which have been previously brown
ed. Saute quickly in butter season with
| a dash of cayenne and serve hot.
Pomn1es Unparalleled apples and take
out the cores without breaking and stew
! until tender in thick sugar sirup, adding
I before it Is done glass of brown sherry.
Let them get cold and put on shallow
dish and fill the cavities with whipped
cream. piling it up high. Mold with
/ flower shaped printer" over the top.
Pigeon au Rts.--ParboiI and roast
! rice in meat stock and arrange in hollow
4 shapes on each plate or upon the chop
platter. Lay a pigeon In each bed of rice
and scatter little grated cheese over the
outside.
! Kartoffel Puffe.-Peel and wash several
i large potatoes and crate them into dish.
| half cup of flour and turn into this and
| fry in large spoonfuls in a kettle of hot
| lard. When golden brown take out and
| sprinkle with caster sugar.
| Peanut MacaroonS.-Mix together. one cup
of chopped peanuts, one cup of powdered
| sugar, one large tablespoonful of flour and
| the stiffiy beaten whites of two eggs. Drop
| the mixture In buttered paper and bake
| a light brown in a moderate oven. About
| quart OF peanuts Is needed for the above
quantities.
| Little Chocolate Cakes.-Beat half a
pound of butter to cream, mix in four
| ounces Of sugar and two of powdered choc-
| olate and work together for ten minutes.
| Then mix in alternately four whole raw
eggs and four ounces of pastry flour. Work
together for about quarter of an hour and
| then pour the mixture into small buttered
| tins that have been busted with equal
quantities of butter and sugar Bake in
| hot oven for twenty minutes a little
more reducing the heat gradually, SO as
| not to let them burn. Ice with smooth
chocolate icing and strew chopped loaf
sugar, almonds and pistachio nuts over the
tor.
/ Sweet Potato Croquettes.-Add to one pint
| of hot mashed sweet potato one tablespoon
| full butter, one-fourth teaspoonful salt one
| fourth teaspoonful pepper, one-fourth pint
| Of chopped pecan nuts, yolk of one egg.
| Coat with crumbs and fry in deep fat.
Fondant-
Fails for three reasons. first, because it is
1 cooked too long, second, because 1t is
shaken or disturbed while the sirup is hot,
| and, third, because 1t IS stirred while still
| too warm. The first makes it crumbly, so
| that 1t will have to be kneaded an inter-
minable time before 1t is smooth. The sec
ond causes 1t to granulate. when it will
| baxy IN he with no
| same amount of water as previously. The
! last mistake makes it rough a fault which
| can't be corrected.
Accuracy, judgment and practice and
| clear day to make it in will secure as good
| product at home as can be made by any
| professional candymaker Melt two cupfuls
| OF white sugar with one cupful of water.
| Bring to boil and do not stir after the
strip begins to simmer. After boiling five
I minutes dip fork in carefully. and If the
| tie of the strip in cold water. Do this even
| IL it threads slightly. If it hardens in the
water of enough consistency to make soft
ball take ii from the fire.
| Set 1t out of doors to cool. and when it
has reached the point where a drop on the
finger feels merely warm stir 1t until 1t is
| stiff Then take 1t on a board and knead
! in the hands like dough until 1t has an
| oily appearance. 1t will keep in this condf-
ton in cool place for several days, but
| should not be put in the refrigerator. If
properly made it should melt in the mouth
A Lesson.
] On salad making at the school of domestic
| science shows a way OF manipulating
| French dressing which is accurate sim
Pile, perfect In results and delightfully."- free
from tendency to spatter and get over
things. The requisites are a small agate
| ware funnel and a clean two ounce bottle
| with cork First the dry seasonings are
dropped through the funnel and then the
| oil and vinegar, and the bottle is eorked
and shaken. process which emulsifes 1t
perfectly and twice as quickly as the old
way Of stirring The bottle serves also as
salad and keeps the part reserved TO be
used later in perfect condition for the 1T
tie while between this and finishing 1t for
/ the table.
1t Is pointed out that beyond this slight
| interval French dressing will hot stand sue
cessfuliy and needs to be freshly made.
Another point made clear Is the exact pro-
/ portion, or rather, the exact range in pro-
portion which 1t Is necessary to keep be-
/ tween the oil and vinegar, so that the
dressing will make or emulsify. Three
tablespeonfuls of oil to one OF vinegar was
1 MS civ fa1af Zoe oil