Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-30
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, tie more butter. Pack solidly in small lars:
stand In a steamer and steam for half an
hour, then press again in the jars and when
coId cover the top Of each with quarter OF
an inch layer of melted butter If nut
away in cold place this will keep for
several weeks.
hsh Is left from dinner way of utiliz-
ing II is In scallOp. Flake the fish after
freeing 1t from skin and bone and for each
pint make a sauce with one cup and a half
or milk and one heaping tablespoon each
OF butter and flour. Put this into a deep
dish IN layers with the fish; over the top
sprinkle some buttered crumbs and bake in
hot oven until brown.
A Sunday Supper.
Shrimp and cucumber salad.
Lettuce sandwiches
Cake Iced drink
Shrimp and Cucumber Salad-ShelI the
shrimp and cut into small pieces Pare
and cut the cucumbers into tiny dice; use
equal quantities of each. To an exceed
ingly mayonnaise add an equal quantity of
stlftiy whipped cream. Put the salad to-
gether just before serving, and garnish
with blanched celery tips.
Fruit Drink-Midsummer brings COM
pensation for heat in the many iced drinks
winch can be prepared from fresh fruits
The simplest of these are prepared by
crushing the fruit adding sufficient sugar
a
ton, pressing off the clear juice. This be-
fore serving, is mixed with an equal
amount Of ice water. A small amount of
lemon juice, about tablespoon to the pint
Will intensity and improve the flavor of all
fruit, while to some pineapple, strawberry,
raspberry and currant, or well-made
lemonade IN place of ice water makes an
agreeable drink. For those who desire iced
beverages at meals cocoa, tea or coffee
may be used. The cocoa should be made
with boiling water, sweetened and cooked
for few minutes, then chilled and served
with cream. whipped OF plain Coffee
should be clear and freshly prepared before
icing, and 1t is usual to sweeten it slightly
before cooling. Tea is STEPPED and strained
in the orthodox manner-some prefer it hot
and of unusual strength, pouring 1t into
glasses filled with cracked or crushed ice
thus chilling 1t instantly.
DEVILS Food Cake.-In a small saucepan
melt half pound of unsweetened choco-
late, add one-half cup of sugar. then grad
ually one-half cup of milk. Add a few
spoonfuls of this mixture to the well-bea ten
yolk of an egg, return to the saucepan and
stir and cook until the mixture thickens;
then put aside to cool. Cream two table
spoons OF butter add one-half cup of sugar
and cream again; then beat in three table
spoons of thick sour milk, one well-beaten
egg, a pinch of salt and one cup of flour
sifted twice with onehalf teaspoon of soda.
Beat thoroughly, add one-haf teaspoon of
vanilla and the chocolate mixture and
bake in three layers. Put together with a
chocolate filling.
Croquettes-
Are one of the most acceptable ways for
utilizing the left over that is always with
us and which the provdent housewife never
casts aside
If croquette mixture sticks to the palms
while 1t is being shaped. dip your hands in
cold water and begin again.
Never fry croquettes in draft; they will
crack.
When working up left-overs in croquettes
season by taste rather than by rule, as the
food has already been seasoned and Is
easily made too salty peppery. The
flavor of all croquettes Is much enhanced
by serving them with tomato or some other
savory sauce.
Do not use cracker crumbs for covering
croquettes; they will not brown Stale
bread which has been dried, rolled and
sifted Is the best thing for crumbling. 1t
ought to be a delicate brown and about as
fine as cornmeal
A broad-bladed spatula Is the handiest of
kitchen tools for lifting croQuettes for an
egg mixture.