Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-18
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I tossed in rich tomato schaufroix strongly
Favored with stock made from the quail
careasses; pour some more jelly over this,
| and leave till set, when you turn 1t out,
/ and serve garnished with green peas and
| chopped aspic jelly
| Strawberries and Cream.-Remoye the
stalks and marinade the fruit for little
| while with powdered sugar and cham
! payne, maraschino, or lemon juice. as you
| please, keeping them ice during the
process; then turn them out on to a glass
or in the ice cave till thoroughly cold. and
pile sweetened and frozen cream on the
| top.
With Corn.
Omelet.-With sharp knife cut through
| the grains in each row of kernels and
| scrape out the pulp Beat five eggs until
| you can take up spoonful, add five table,
| spoons water. half or three-fourths cup
| COIN pulp a scant half teaspoon salt and
dash of pepper. Mix thoroughly. Butter
| hot omelet pan. turn in the mixture and
| shake the pan, and cook as you would
plain French omelet.
Succotash-Scrape, wash and score In
quarter inch slices a generous quarter
pound salt pork, fat and lean. Put into
| saucepan, add quart of boiling water, and
cook, with the water just below the boiling
| point, for four hours, or until tender Re
move the pork and add one pint freshly
sheled lima beans, and, If necessary, more
water When the beans are nearly tender
add one pint sweet corn pulp. Cook about
fifteen minutes, add one tablespoon butter
or a little sweet cream and salt if 1t be
needed. Put the pork into a saucepan long
enough to become hot. Pour the succotash
into the serving dish, slice the pork in the
scorings, arrange on the top OF the dish,
and serve at once. To remove the pulp
from the ears of corn without the hull take
a sharp knife and cut down through the
center of each row of kernels, then with the
back of the knife press out the pulp and
leave the hull on the cob. For change
add a cup of reduced tomato pulp to the
above, seasoning carefully and accordingly;
or an onion may be cooked with the beans
and then removed before serving.
Salmon Savories.
Boiled.-Put a can of salmon unopened
into boiling water When thoroughly heat
ed open the can, drain off the oil, turn the
fish on to a napkin. and serve with a sauce
boat of drawn butter sauce, to which have
been added a couple Of well-cooked eggs
chopped.
Saad.-Wash and wipe heart leaves of
lettuce and arrange on bed in u serving
dish Drain off carefully the oil from can
OF salmon. Turn the fish from the .an re-
move skin and bones and separate into
flakes. Arrange on the lettuce and pour
mayonnaise dressing or boiled dressing over
the fish and sprinkle the top with cooked
peas or with picked nasturtium seeds.
Boiled Dressing-Mix together one tea
spoon mustard, half teaspoon salt, one
fourth teaspoon of paprika, and the yolks
OF three eggs; add four tablespoons melted
butter. four tablespoons vinegar or lemon
juice, or two tablespoons each, and cook
over hot water until thick and smooth.
When cool and ready to serve add half cup
thick cream beaten stiff.
Cream.-Cook together to paste half
cup stale bread crumbs grated fine and half
q cup rich milk; add one can salmon freed
from skin and bones and rubbed flne with
silver fork, one-fourth teaspoon paprika,
one teaspoon salt, one-fourth cup thick
cream, and If desired two tablespoons es-
sence of anchovies. Beat the ingredients
together thoroughly, then fold in the whites
of three eggs beaten until stiff and dry.
Line with paper on the bottom a charlotte
mold or dozen small doriole molds, but
tering the molds generously. Decorate the
bottom of each mold with figure designed
with capers and white Of egg, fill two-thirds
of each mold with the mixture aud bake
in a moderate oven until tina center Of the
in pan of hot water. Turn from the
molds to a hot platter and serve with a
Hollandaise sauce or egg sauce poured
around
Souffie-Make white sauce of two table,
spoons each of butter and -four, one tea
spoon of salt, dash of white pepper and
one pint milk; add one cup stale bread
crumbs grated, a few drops onion juice,
one teaspoon chopped parsley and the SAL
mon from one can freed from bones and
skin and rubbed fine with a silver fork.
Beat the ingredients together thoroughly
and, lastly, fold in the whites of the eggs
beaten stiff. Turn the mixture In a but
tered baking dish; bake in a moderate oven,
the fish standing in hot water about twenty
five minutes. Serve as soon as removed
from the oven either with or without sauce.