Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-11-12
7 2fIFcpfN

| over the celery either in a baking dish or
| on toast
| With Carrots-Cut In short pieces and
Doll IN sailed water until tender. Cut the
same quantity of carrots i'm dice, or balls
| and boil separately. When done drain and
| mix them together. adding n cupful of
| white sauce. Stew in this for about five
| minutes and serve
| Escalloped.-Use the outside pieces cut
INTO one-inch lengths. Simmer gently for
| thirty minutes and drain off, saving the
| water. MAKE a drawn butter sauce. using
| the water in which the celery was boiled
ana seasoning it well with salt and pepper.
| fut the celery i'll baking dish. turn the
| sauce over ii and dredge plentifully with
| CRUMBS ana bits of butter creamed. Cook AS
| IN preceding recipe. and when done lay on
diamonds of buttered toast. Pour over il a
plalh Whlte sauce of cream milk.
Soup.-Nash a half cup of rice and boil
/ ehtll tender in three pints of milk. When
zone add head of finely minced celery and
/ boil ten minutes longer Then strain and
| pass through sieve. Add butter pepper
| whipped cream.
Inexpensive Desserts.
Madeline Puddng-Sift two cups of -four
with one heaping teaspoonful baking pow
der and two tablespoonfuls sugar. one-haIf
teaspoonfu salt, and two tabIespoonfuls
butter. Rub butter and -four together. mix
the yoiks of two eggs with one and one
half cupfuls of milk, add the flolr and
mix all in batter. Beat the whites to a
| stiff froth and add the batter to them while
| heating constantly. Flavor with grated
| orange peel and bake in buttered pudding
pan IN d medium hot oven. Serve with
orange cream sauce. Stir the yolks of two
| eggs with six tablespoonfuls of powdered
sugar TO cream. Add two tablespoonfuls
| leihop juice and small cup of orange
! juice. Beat the two whites to stiff frotb
ada slowly the orange mixture. beatine
| constantly, and serve.
rice Apple Pudding.-One-ha cupful rico
! 'hiee tablespoonfuls sugar, one-balf table
spoonful butter, the juice of one-haIr lemon
One full half pint of thinly sliced ann1os
ohe-half pint of milk and three eggs pnt
the apples in dish, pour over them The
eggs and sugar, and set aside. place ,ho
| rice IN a saucepan, cover with cold n-,.or
| coId 80 i've minutes Drain rice. rinse in
| eoiI water, return to the saucepan ana
Iuu the milk and butter. Set saucana,, ~
| rhSe''s Vi polllng water and cook until tba
| ne Is thlck occasionally shaking the non
| put not stirring. Let it cool and ,,i,, pi
| the three yolks and add wbitas - H WIN
| sun Butter pudding dish and snrint,Ia
WIN pieao crumbs. and put in rice and
| appies IN alternate layers. Bake in a mod
| crate oven about thirty minutes or In
! the pudding is firm to the toucb SarI uii ii
| Tue syrup left from the apples boilad ma
| with little more sugar up
bahaha trftters.-Remove the skins from
loui bananas. and cut them in half MI
! the yolk of one egg with one gill Of 80
| ana one heaping tablespoon of hoU. orc
teaSpoontuI sugar, and one-haIf teasnoo,, -
| neHeu putter Beat the whites to a stiff
Foth. Add the mixture to the beaten whites
WINE stirring. Dip the bananas separately
INTO the batter, drop them into hot fat ana
| Try TO a golden brown. Serve with a saree
lN 0gx-fu.
tits'uE ny mixing one teaspoonful of corn
| 9aaLcI with cold water, and three-quarters
| cupful of boiling water. one teaspoonfu hi
| ter, one tablespoonful sugar a little nutna,
| and vanilla flavorng
Meat Dishes for Two.
Stewed kidneys.-Draw the thin white
skin from one beef kidney or two pairs of
! Sleeps or lambs. Wash and soak for an
! hour in sailed water Put them in a sta,-
pan with pint of water and skim care
fully when they begin to boil. Turn down
the flame so that the water will only bnb-
bic slightly for two hours Put one table
spoonful of butter over the fire in Z. small
pan, add level tablespoonful Of flour and
! stir until smooth and brown Stir this into
| the pan containing the kidneys. add season
ings and cook for half an hour longer. II
may be necessary to add a little more
/ water. Serve on slices of toast
FiICeSSee OF Neal-HaVe two ounces of
| pork cut in thin slices and a pound of veal
| cut into small pieces. Fry the pork IN
| good brown and axe out of the nan n,t
ting the veal, which has been rolled i'm aour
into the hot fat. Brown well on both sides
take out, draining carefully, and stir in
| two scant tablespoonfuls of flour rubbing
| it smooth in the fat and stirring until
| brown. Add pint and half of water grad
udlly, stirring all the time. Put the bropyped
veal into ii and simmer for half an hour
Chicken Ple.-Cut up enough cooked
chicken to make a pint and a half Season
it with salt and pepper and put two ia hIe-
| spoonfuls of butter into a frying pan and
place on the fire. Stir into this two small
! tablespoonfuls of -four. Add to this grad
| ually a pint of stock water in which YOU
| have stirred cold gravy Stir the chicken
| into the sauce and set away after turning
| into shallow baking dish. When ii is cool
| roll the paste in the same shape as the ton
| of dish, only little larger. Make a hole in
| the center, cover the meat and bake slowly
| for one hour.
Escalloped Fish.-Pick up a half pint of
| cold cooked fish and season. Make a sauce
| of one tablespoonful of butter and one-haIf
] tablespoon of flour cooked together over the
| fire and thinned with one and a half giIls
! of milk. Put a little of this sauce into a
| small baking dish, then a layer OF the sauce
| and another of the fish. Finish with the
| sauce and cover with four tablespoons of
bake twenty minutes until Drowned on
| top.
| Sunday Dinner
Tomato soup maigre
| Boiled chicken with oyster sauce
Fried egg plant Boiled sweet potatoes
| Salad Of lettuce and caufower, vlnagrette
| Coffee, Bavaran
Cheese
| Tomato Soup Maigre.-Fry a sliced onion