Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-03-04
.LEATEN FAST DAYS
Attractive Dishes for the
Next Seven Weeks.
NEW WAYS TO DO 1T
EVEN A BIT OF VARIETY IN
SERVING EGGS.
Salad Sauces and Other Dressings for
Fish or Cold
Meat.


decidedly out of it as far as smart Lenten
amusements are concerned. But menus for
the DAYS of abstinence are the particular
trump" of this story.
In the olden days fasts were rigidly OBJ
served with devotion often amounting TO
fanaticism. Nowadays fasts are, of course,
still kept-from reasons ascetic, dietetlc or
from necessities economic or gastronomic
it matters not-but in each case we wear
our Lenten rue with difference.
We now recognize that abstinence must
not mean such a reduction of strength and
energy as to unfit US for the days work,
whatever it may be. Therefore in arrang-
ing menus for the penitential days we
should study variety and nourlshment. IL
we shorten our meals and taboo luxurles
we at least must feed ourselves with 1000
convenient" In making up these daily
menus an hour in the morning, say, spent
in arranging them Systematically Will make
everything go easily. Household work
should never be done haphazard, and do
not trust to memory in anything In this
connection. Business cannot be so con-
Quoted, and housekeeping ought not to be-
Keep a note book and pencil handy and
rely on memoranda.
Let us suppose an ordinary household in
which one or more of the family observe
days of abstinence and all observe Good
Friday and perhaps some of the following
recipes may be thought of sufhclent I'M
portance to be jotted down in the note
book.
New Ways to Cook.
The Lenten breakfast usually consists of
eggs in some form, and any new way OF
cooking them is a boon. Poached eggs
are a familiar dish in most households, but
here is a way of bringing variety even
into a hackneyed dish of poached eggs: But
ter Die dish or several small ramekin
cases. Break one egg In each case or SIX
into pie dish. Season with salt and pep
per and pour on the top OF each httie
cream Place them in the oven In balm
marie, or baking dish. with little not
water in the bottom of the dish, and COOK
until the eggs are poached. Serve lmme-
diately. Equally appetizing are eggs en-
surprise Cut in two across the center as
many baked potatoes as you think you
will need. Scoop out enough OF the po-
tato meat to accommodate an egg. Drop
into this hole fresh egg Replace the Top
mart of the potato and seal 1t with white
of egg Then bake five minutes in hot
oven and serve on a napkin. This is an
excellent means of using up colo pakeu
potatoes A Spanish way of cooking eggs
is to prepare them with tomatoes. SKIN
the tomatoes by dipping for a few minutes
in boiling water. Cut them small and
place in a saucepan with enough butter TO
fry them and suspicion of chopped onion
Season with salt and pepper, cook little
and then add the eggs which have been
we'll beaten, stirring all the time until the
consistency of buttered eggs. The mixture
is served on hot buttered toast. canned
tomatoes may be used instead of fresh
ones
AS luncheon dainty egg ramekins are
very satisfactory. Make some pun paste
patty cases or line ramekin cases with
puff paste When baked break one egg,
we'll seasoned. into each case and place in
the oven till set. Serve at once dished up
on a lace paper linen serviette. Another
appetzng dish for the midday meal IS baked
eggs. Sprinkle some buttered molds with
chopped parsley break a fresh egg into
each, put on top a small piece of butter
and a seasoning of salt and pepper ana
bake until the egg is set have reaoy
some rounds of buttered toast. one Tor
each egg and sprinkle them with grated
cheese. Turn an egg out on each round OF
toast and serve hot with brown gravy or
any sauce preferred.
The Standbys.
Fish and oysters are standbys of the Lenten
menu. and fish souff1e is French entree
which is appreciated as well in this coun-
try. To make the souffie put one and a
half gills of milk into small saucepan
with one onion, two cloves and few strips
of lemon peel, little celery salt and pep
per- Let them simmer gently for half an
hour. Melt two ounces of butter In another
saucepan and mix with 1t gradually Two
add il to the mixture and continue to stir
until a smooth paste is formed. Have
ready one pound of raw fish freed from
skin and bones and minced Add the sauce
gradually, pounding it into the fish, and
then the yolks of three eggs In the same
way. Season the mixture with salt, pepper
and nutmeg and pass it through a wire
sieve Add a pinch of salt to the whites of
the eggs and whisk them to a stiff froth.
Mix lightly with the prepared fish and
place at once in a buttered souffle mold.
Tie a piece of creased paper over the top
and steam the souffie very gently for three
quarters of an hour If not firm to the
touch let it cook a few minutes longer
A Variety in Patties.
OYSTERS in shells are a variation of the
old-time oyster patty. They are a little
troublesome to prepare, but repay well for
the energy expended if one is a bit of a
gormand Line some shell mods with an
chovy sauce prick them well and fill with
rice or peas and bake until a pretty pink
color Meanwhile prepare a rich veloute
with an ounce each Of flour and butter
and one gill each of milk and fish stock.
Add this to the liquor and boards of as
many oysters as you intend using, with a
seasoning of salt and pepper and lemon
juice. Then lay In the bearded oysters and
let them heat, but not boil. Season highly
with red pepper, two or three drops OF
tabaSco and a little lemon Juice, stirring in
as you lift 1t from the fire tiny pat of
butter. Pour this mixture into each of the
little shells Dust them with a little Par
mesan cheese, few fine bread crumbs and
morsels of butter and a dust of cayenne
! and set for minute or two in hot oven
| till Drowned on the surface. For anchovy
| paste rub together till smooth four ounces
| of -four one and a half ounces of butter,
add a whole raw egg, one teaspoonful of
| anchovy essence little coraline pepper
| and few drops of carmine. Roll out, and
| il is ready for use. The secret of this oyster
| dish is to have the shells pale pink, keep
| ing the sauce as white as possible.
When boiling shad or bluefish what is
| called a fish sheet is of the greatest as
| sistance In removing the fish in perfect
| shape to the serving platter. This useful
| article can be made by any timer and con-
| sists of a piece of tin smaller than the
| baking pan, perforated with dozen OF
| more holes half an inch in diameter in al
| ternate rows opposite each other. 1t has
| wire handles at the ends.
A Outlet Novelty.
Chicken outlets are recent novelty. They
are made of chopped chicken meat mixed
with white sauce and nodded into outlet
form and fried in oil. Served bed OF
cress or lettuce they are delicious. The
salad bowl is a welcome addition to the
Ienten table There is a vague idea too