Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-10
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| eignt minutes Eight large crabs will be
enough meat for this amount of sauce
Crabs a La Creole.--Put one ounce of but
Ter. small onion and sweet Spanish
| pepper, both of which have been minced
| IN the blazer, and cook five minutes, stir
ring well; Add half pint of strained to-
mato pulp. a half pint of water or hot
| broth. four soft sheiled crabs cut In halves
and q little salt and celery salt Simmer
time.
| stewed Soft Clams.-Trim off the rough
parts from a half dozen large, soft shelled
CLAIMS. Put a teaspoonful of butter In the
| ekailng dish and when hot add half pint
| of boiled milk. a tablespoonful of cracker
dust, salt and dash OF cayenne pepper.
| Cook for three or four minutes.
sardines In Tabasco-Drain and remove
| the skins from q dozen sardnes. Have
| the hot water pan filled and put table
! spoonful of butter, two tablespoonfuls of
anchovy paste. one tablespoonful of
| sauterne and little tabasco in the blazer
| Lay in the sardnes and when heated serve
| on tiny strips of buttered toast
Dreamed Halbut.-Sbred cupful of cold
boiled halibut. Put cup and a half of
milk into the pan with hot water below and
| let 1t come to a boil. Add butter the size
of an egg, walnut catsup salt and pepper,
two tablespoonfuls of cracker crumbs and
lastly the halibut. Let 1t cook seven min
utes add two chopped hard boiled eggs
and serve on hot platter.
Fruitlets
to pulp or use any other fruit, stralning
| 1t If 1t has seeds. Add a little orange or
| lemon Juice and a little of any liquor or
maraschino If liked To each pint of the
pulp allow pint and half of cold srup.
Add two-thifds package Of graduated gela-
| tine. which has been melted Stir ice
until it begins TO thicken and then add
! half a pint of whipped cream. Mold and
when turned out garnish with roses of
whipped cream tipped with bits of bright
! jelly or bits of the fruit.
Orange Omelet-Separate the whites and
yolks of three eggs, beating the whites
to a stiff froth. Squeeze out the juice of
one orange and peel and cut the other
orange In slices. removing the seeds. Add
two tablespoonfuls of sugar and one table
spoonful of the beaten yolks of the eggs.
Melt a tablespoonful of butter in deep.
bright, round-bottomed frying pan or
shallow saucepan. Mix the whites lightly
into the yolks and pour into the pan when
| the butter is bubbling. Hold the saucepan
over hot water pan and stir gently for
few minutes, and then allow 1t to set. only
| lifting the edges occasionally with thin
bladed knife to prevent sticking to the
pan. When cooked through, lay the slices
of orange down the center, folding the
edges over the middle keeping the foamy
hot plate. Sprinkle the top with sugar
and with a red hot poker skewer burn
design of either dashes crossing each other
or a curved figure eight upon it, The burnt
sugar gives the omelet a delicious caramel
flavor and this part of the process is the
prettiest kind of a diversion at chatting
dish party, as the skewer can be brought in
and the omelet proper is easily prepared in
the chatting dish.
Little Cornstarch Puddings.-One pint OF
milk, three tablespoonful of sugar, the
whites of three eggs, two tablespoonfuls of
cornstarch Beat the eggs separa tely, add
the cornstarch to the yolks, stir in a little
of the milk and put the rest of the milk
over the fire with the sugar. Add the yolks
and cornstarch when 1t has nearly come to
a boil and stir until it thiekens. Remove
from the fire, add the beaten whites and
any chopped or strained fruit. together with
dash of curacao, maraschino or any
liqueur or preferred favoring Line small
cup molds with strips Of finely cut cherries,
angelica, citron or the strips of peel from
orange marmalade and serve on platter
in bed of whipped cream.
Goldfish Balls.
Mrs Rorer's Way.-Boil and mash four
good-sized potatoes. Pick one-half pound
of Goldfish apart scald and drain It, cover
with cold water, bring to the scalding point
again. Do this three times then press 1t
dry and add to the potatoes. Add one table,
spoonful butter one tablespoonful of pep
pCi anu JoAho VI thO cSsS. A1lA
ly, form into balls little larger than Eng
ltsh walnuts. dip into beaten egg, roll in
breadcrumbs, and fry In hot lard. Serve
plain with tomato sauce.
Mrs. Hills Way.-Cut six medium-sized
potatoes into quarters. Put the goldfish,
picked into tiny bits, above the potatoes
In saucepan and pour boiling water about
(not over) the potatoes. Do not quite cover
them with the water Cook until tender.
Drain off the water and set the saucepan
covered with q cloth, on the back of the
range, to dry the potatoes. Mash thorough
ly. A potato ricer is the best for this pur-
puse. The fish should be shaken from the
potatoes, as 1t will not readily pass through
the ricer. Add salt IL needed. and pepper
to taste: Beat an egg until white and yolk
are well mixed. Add gradually a little of
the fish ball mixture, and when blended
return to that in the saucepan and heat
thoroughly. Shape the mixture with the
hands into small balls and press lightly
into shape. Fry in deep fat, smoking hot,
to an amber color. Use frying basket and
cook not more than five at time. Reheat
the fat after each frying Avoid the use
of fat that has been reheated many times.
Serve with mustard or with horseradish,
tomato or tartare sauce.
Hotel Majestic Way.-Free two pounds of
Goldfish from all bones; chop 1t and season
with salt, pepper, grated nutmeg, and a lit
tie finely chopped lemon peel, adding chop
breaderurnbs with the water drained well
out. Mix altogether with two eggs and form
into balls the size of a tomato. Fry large
sliced onion in two ounces of butter add
a teacup of boiling water, let it boil up
then put In the balls. When cooked gently
over the fire heat three eggs In vessel
steam in the juice of two large lemons add
ing little chopped parsley, stir this well
in, without letting It boil. Then dish up
the balls and steam the sauce over. Gar
nish with parsley
A Turkey Cure
Which shall equal the beef cure in impor-
lance is likely to be the result of the claims
made for the benefits received from turkey
as compared with those from beef. The
facts which are set forth are that 1t has
more nutrition than beef; that Ii Is more
easily digested on account OF it's shorter
fiber, and that it has a much larger per-
centage of proteids or flesh forming food
than beef. It also is urged as a cure for
stomach acidity. as it contains none of the
stimulants which are found in beef juices,
an excessive use of which. says DR.. Will
liam Van VaIzah, causes this trouble.
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