Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-31
7 1TicpfN

Chestnuts--
Puree--Prick quart of chestnuts with
FORK put them in covered frying pan
ana roast over the fire until the shell and
inner skin can easily be removed Put them
III steWpan with water or stock to cover
| thein and add a slice of onion and a little
| Hnely cooked celery. When tender rub
through coarse sleeve add enough stock
to make the right thickness. and season
with salt and little mace Add a lumo
| OF butter or couple of tablespoonfuls of
! cream.
| Blanc Mange.-Peel and skin a ouart of
| chestnuts and stew in little milk. Mash
| through a sieve. Place in sauce pan on
| the fire and stir in third of the quantity
or graduated sugar. Add pint of cream.
a heaping tablespoonful of graduated GEL
atine dissolved in warm water, a table,
| spoonful of vanilla, two tablespoonfuls of
brandy, and chopped brandy cherries
When 1t begins to set add pint of stIft,v
whipped cream or egg whites, and pour
INTO PLAIN mold or sponge cake mold
| Tor charlotte russo
Puddng.-Bol twenty-fina largo o,,o,.
nuts, rub the pulp through a sieve and put
| II IN pan with half a pint of cream two
tablespoonfuls of butter. three tablespoon
| fuis OF sugar, some vanilla and a nicnb of
| SAT-: STIR over the fire until ii becomes
snghtly thick, taking care not to let it burn
Take from the fire and add the yolks of
three eggs. and then the whites beaten
| separately to a stiff froth Pour in hut
| tered mold and steam for an hour serve
| hot with cold whipped cream
A Rice Pudding
By Fannie MERIT Far1ner.-Wasb one
thlrd cup of rice and put into a huttered
pudding dish with four cups of milk one
| half fIIn of
sugar and the grated rind of one lemon
Bake three hours in very slow oven,
stirring three times during the first hour
of baking to prevent rice from settling
Serve hot
By Mary F. Henderson.-This REGINA
makes one of the plainest and best pud-
dings ever eaten. 1t is a success vhera
every grain of rice seems lying In creamy
bed. Ingredients: One cupfuI of boiled
rice DIETER If just cooked and still hot,
three cupfuls of milk, three-quarters of a
cupful of sugar, tablespoonful of corn
starch, two eggs and f1avoring. Dissolve
the cornstarch first with a little of the
milk. then stir in the remainder of the
milk. Add the yoiks of the eggs and the
sugar beaten together. Now put this over
the fire in double boiler and when hot
add the hot rice. 1t will seem as if there
were too much milk for the rice, but there
is not Stir it carefully until it begins to
thicken like boiled cuistard then take it off
the fire and add favoring, say extract Of
lemon Put it into Pudding dish and place
| In the oven Now beat the white of the
eggs to stiff froth and add little sugar
and fiavoring. Take the pudding from the
oven when little colored, spread the froth
over the top and return 1t to the oven a
few minutes to give the froth a delicate
coloring.
By Mrs Rorer.-Wash one cup of rice
through several cold waters, throw it into
of iN~iJ
idly for fifteen minutes. Drain in a colen-
der and pour over it pitcher of cold
water While this is boiling cover the
| ratsins with a small quantity of boiling
water. In brown bread mold or kettle
put layer of rice, then a sprinkling of
raisins, another layer of rice, sprinklng of
rafs1ns, and SO continue until the materials
are used. Stand this mold in a kettle of
boiling water, cover and boil continuously
for thirty minutes. Turn it out carefully
on a round dish and serve it with plain
milk or cream.
Onion Oddities.
Onions and Cheese.-Take some large
Spanish onions. skin them and boil them
until they quite soft. Drain and rub
through a colander and then pass them
through a sieve. Put the pulp in a bals-
ing dish and add butter, pepper and salt
and little stock or milk. Crate cheese over
the surface and place In the oven until
| brown.
Onion Glaces.-Pour third of teacup of
olive oil into a frying pan. When hot add
six or eight good-sized sliced onions. Cook
slowly until they are lightly Drowned. skim
them out and put in a saucepan. Rub a
heaping tablespoonful of flour into the oil
and add a half pint or a little more Of
soup stock. Season with salt, pepper and
little nutmeg. When this has boiled pour
1t on the onions and add a little celery
chopped fine Cover and simmer until the
onions are thoroughly done. Serve with
hamburg or broiled steak
Fried Onions-Cut large white onions in
| thin slices so to form large rings Drag
| thena around in a pan of -four until they
are thoroughly covered. Plunge them into
kettle of hot lard and fry until they are
golden brown and quite cripsy. Drain on
cloth, season with salt and serve on a fold
ed napkin.
Onions Supreme.-Peel and cut into thick
| slices half inch thick. Throw into a ket-
tie of boiling sailed water and cook for
thirty minutes until transparent. Drain,
saving the water. Take half a pint of It
and add thickening of a tablespoon of
butter and one of -four, salt and pepper
Take from the fire and add two beaten egg
yoiks and four tablespoonfuls of cream.
Stew over pan of hot water for minute
and be careful not to curd1e.
Baked Onions-Peel and boil for about
forty-fve minutes. Dry with a cloth,
squeezing the water out of them, put in a
baking dish, put small piece of butter on
each and bake for an hour with cover
ing of buttered paper
Onion Leftovers.-Chop cold and boiled
onions fine, add a little white sauce ard put
in a baking dish with bread crumbs over
the top. Brown in the oven.
For
That household where there is a cold and
hungry brood OF school children the thick
soup that is technically known as "pot-
tage'' is the most nutritious and economical
of winter luncheons. The idea that soup is a
trouble to prepare is true of really good
soup and worth while consomme which
calls for both time and expense to make
1t both strong, bright and clear IN color.
A pottage has all the vegetables in, and
when made In France it is only a little
less thick than a porridge. In addition 10
the vegetables, which may be mashed
through a coarse sieve into pulp or left
whole. thckening of tapioca. barley, POI
tatoes or rice is added. Every scrap of
meat is cut up and put In, or 1t can be
made without any meat at all. with foun-
dalton Of stock, or water favored with beef
essence. It Is the starch and the vege-
tables In which lies the nutriment and
these are used layishly. Celery. carrots,