Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-24
Sunday Dinner.

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Sunday Dinner.
Cream of corn soup
Roast lamb Mint sauce.
Boiled rice
Lettuce and tomato salad.
Waters Cheese.
Vanilla ice cream.
Coffee.
Cream of Corn Soup.-Grate enough corn
to fill a pint measure. Put the cobs to COOK
In three pints of boiling bouillon and DOH
slowly for half an hour. Remove the GODS
and put in the corn, boil for about twenty
minutes, and press through the sieve Re
turn to sauce pan and to the fire, adding
SALT pepper, one pint of boiling milk, and
stir in one tablespoonful of corn starch al
ready dissolved in cold milk. Bring to the
boiling point and serve. Bouillon made from
veal or fowl and not colored would be
| preferable for this, as it would keep the
cream white.
Roast Lamb.--A leg of lamb is usually
sent from market wrapped in caul; remove
caul, wipe meat, sprinkle with salt and pep
per, place on rack in dripping pan, and
dredge meat and bottom of pan with flour.
Place in hot oven, and basic as soon as flour
! III pan is brown, and every fifteen minutes
afterward until meat is done, which will
take about one and three-fourths hours. 1t
may be necessary TO put small quantity
of water in pan while meat Is cooking.
Leg of lamb may be boned and stuffed for
roasting. To carve, a leg of lamb, cut in
thin slices across grain of meat, TO the bone,
beginning at top of the leg.
Mint Sauce.-Chop bunch of mint fine;
then mix with It large tablespoonful of
sugar, a teaspoonful of salt and little
pepper. Rub we'll together and add little
by little four tablespoonfuls of vinegar.
Boiled Rfee.-Cse one cup rice, two quarts
boiling water, and tablespoonful salt.
Pick over rice, add slowly to boiling, safted
water. SO as not to check boiling of water.
Boil thirty minutes, or until soft, which
may be determined by testing kernels. Old
rice absorbs much more water than new
rice, and takes longer for cooking. Drain
in coarse strainer and pour over one quart
| hot water; return to kettle in which it was
cooked; cover, place on back of range and
let stand to dry off, when kernels are dis
tinct. When stirring rice always use fork
to avoid breaking kernels.
Nut Recipes.
Nut Sandwiches.-Chop the nuts fine,
making a mixture of one-half almonds, one
quarter English walnuts and the remainder
hickory nuts; butter the bread; slice; put
on it thin layer of the chopped nuts,
dust of salt sprinkle of grated cheese. and
cover with another slice
Nut Salad.-Crack, pick kernels and chop
enough mixed nuts to have a cupful of
kernels; chop fine one stock of celery, using
only the white part, saving the ends, with
leaves for garnishing; sprinkle some celery
salt and mix all with three or four table
spoonfuls of prepared meat dressing or
mayonnaise. a slaw dressing. This can
be served on salad or lettuce leaves, small
Quantity being put ON each leaf, or 1t may
be garnished with the ends of the celery
stuck upright in the salad bowl. The guam
| titles given make sufficient for six persons.
Chestnuts and Oysters.-Make thick bat
ter with the yolks of two eggs, two table,
spoonfuls of cream spoonful of spinach
juice, little grated nutmeg; peel off half
a lemon minced fine. little parsley minced
and little flour: dip the oysters into this.
one at q time, then cover with bread and
fry quickly light brown and set where
they will keep hot. Have ready as many
Paragon chestnuts oysters, shelled and
blanched; rub piece of butter over bot
tom of saucepan and dredge with -four put
In the liquor drained from the oysters,
blade of mace and cup of white wine;
add the chestnuts and let them boil tender;
thicken with the yolks of two eggs beaten
with four spoonfuls of milk when it boiIs
up thick pour 1t over the oysters and serve.
Baked Chestnuts.-Shell and blanch one
quart of Paragon chestnuts; boil fifteen
minutes; add teaspoonful of salt and boil
five to ten minutes longer, or until they
can be pierced with a fork. Remove from
pan, drain and cover with cream sauce
drawn butter.
Some French Recipes.
Potatoes En- Ragout.-Peel a dozen me-
dunn sized potatoes. Cut half pound of
pork in the shape of dice. Put in a sauce
pan piece of butter the size of egg and
fry the pork in 1t. Sprinkle in a tablespoon
full of flour and stir 1t well. Add, still stir
ring, a half pint of boiling water. When
smooth, put in the potatoes with two
onions and small bundle of parsley tied
up with one bayleaf. Cover, cook until
dor In ttaic cfio nn1I LosrA
or roasted meat could be warmed over.
Macedonia of NEUTRALITY-SUSPICIOUS. of
vegetables is a mixture of all sorts of vege-
tables. cut up as small as pea and boiled
asparagus, &c. 1t is served alone with
broiled or roasted meat.
Cucumbers a la Maitre d'HoteI.-Pee1
three or four cucumbers and cut them into
quarters lengthwise. Take the seeds out
and cut these quarters in pieces about
inch long. Put them with salt in boiling
water. Boil ten minutes. Take one of the
pieces out, press it, and If soft it is
done; If still hard, boil longer. Drain care
fully. Put in a saucepan three tablespoon
fuls of butter with chopped parsley and
olives salt and pepper. Put the cucumbers
in and jump them for a minute or two on
the fire. Serve hot.
General Recipes.
F'ricandeau of Veal with Spinach.-I.ard
with fat pork or bacon the upper surface of
fricandeau of veal weighing about three
and one-haif pounds. cook some bits of
bacon or salt pork In frying pan, add an
onion and a carrot, sliced, sprig of pars-
ley and a bay leaf and saute the veal to a
delicate brown on all sides; then season
with salt and pepper, add cup of hot
water or stock. cover closely and cook in
O moderate oven about two hours, or until
the veal Is entirely tender. Serve surround
ed with PURGE OF sorrel, or with spinach
dressed with cream.
| Spinach pressed with Crearn.-Remoye the