Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-10
Luncheon Dishes.

! POTATOES ON THE HALF-SHELL.-
| Bake large smooth potatoes of uniform size
| until they yield TO the pinching fingers. Di-
vide each carefully in half, lengthwise:
| scrape out the interior, taking care not to
| break the skin; mash the potato with a
] little hot milk and melted butter until you
| can beat It into cream; salt and pepper,
| beat IN two tablespoonful of grated cheese
| for two cupfuls of potato. and return to the
| waiting shells. Set into the oven until hot
| through and slightly Drowned. Serve in the
| skins.
! BUTTERED ONIONS. - Choose large
! Spanish onions, peel them carefully so as to
| remove only the outer thin skin. Cut about
| an inch off the tops, and with sharp knife
| make large hole in the middle of each
| onion Fill with a stuffng made as follows:
| Cut chicken veal or other cooked meat into
| small pieces, add half the quantity of stale
bread crumbs. season with salt. paprika
| and little minced parsley Add table
| spoonful of melted butter, and mix thor
| oughly. When all the onions are filled. re-
| place the tops, securing them with tiny
| skewers, put them in buttered pan and bake
| slowly. basting frequently with melted but
| ter. When they perfectly tender, re-
! move the skewer and serve on hot buttered
| toast.
| BAKED MUSHROOMS.-Peel and stem
| large mushrooms. Line a deep bake dish
! with thin slices of toast, each of which has
| been dipped for an instant In seasoned beef
| stock. Fill the dish with layers of mush-
| rooms, sprinking each layer with salt. pap
| rika and bits of butter When the dish is
| full, pour over all gill of stock, and bake
| covered, for twenty minutes. Uncover and
! cook for five minutes before sending to the
! table.
| PILAU OF GREEN PEPPERS-Cut
| green peppers lengthwise, removing the
| seeds with care lest they make the green
| shells too hot. Fill the halves with boiled
| rice, into which has been stirred table
! spoonful of melted butter for cupful of
| the boiled rice, and two tablespoonfuls of
grated cheese. with salt to taste. Mound
| the rice smoothly and high and after the
| pilau has cooked ten minutes in a COW
| cred pan brown lightly Serve hot.
Sunday Breakfast.
| Hominy. Sugar and Cream.
Bacon and Apples. Baked Potatoes.
Milk Biscuit Coffee
| HOMINY.-Soak all night; cover with
boiling water. slightly sailed, in the morn
Ing, and cook for hour. Homny is de-
| licious when cooked in plenty of sailed wa
| ter until tender, then the water turned off.
| and in its stead cold milk placed, then
brought to boil and served.
BACON AND APPLEs.-slice bacon thin
| and fry it crisp. Transfer to platter and
keep 1t hot while you fry thick slices of
unpeeled sweet apples In the bacon fat.
| When these are tender drain and put in the
center of hot platter Lay the fried bacon
| about the edge of the dish sprinkle sugar
over the apples and serve
| MILK BUSCUIT.-One quart -four three
! cups or milk, one tablespoonful mixed but
! ter and other fat, one heaping teaspoonful of
| baking powder. half teaspoonful Of salt.
| Sift the salt with the flour. Chop in the
| butter and other fat, add the baking powder
| and the milk. and mix to "A soft dough.
J Handle as little possible. Roll out into
| sheet an inch thick, cut into rounds, and
| bake in a Toured pan.
Cheese Dishes.
/ CHEESE RICE.-Boil a cupful of rice in
| two quarts of water. When tender turn into
| a colander drain, shake hard, and stand
| at the side of the range ten minutes TO
| dry. Now stir into the rice first table
| spoonful of melted butter then four table
| spoonfuls of Parmesan cheese. and a dash
| of cayenne pepper Serve hot.
| TOMATOES AND CHEESE.-Cut the
| stem ends from large tomatoes and with
small spoon scoop out the insides. To two
| tablespoonfus of tomato pulp add tea
spoonful of bread crumbs and the same
| quantity of cheese Crumbled into bits Sea-
son to taste and return this mixture
| to the tomatoes. Replace the stem ends
and bake the tomatoes for twenty minutes
! in a roasting pan. transfer to hot plat
| ter and serve
! CHEESE BISCUITS.-Cook together in a
small saucepan three tablespoonfuls of but
! ter and four of flour. When these are blend
| ed pour upon them half pint of boiling
| water and stir until thick and smooth. Add
| four tablespoonfuls of grated cheese a
|
| per. Cook, stirring constantly. until thick; !
remove from the fire and add, slowly two
beaten eggs. Beat for ten minutes and drop
| by the spoonful upon creased baking pan |
| Drop these cakes so far apart they will not |
| touch each other. Lay a sheet of brown
| paper over the top of the pan and set In a |
| hot oven for ten or fifteen minutes When
| the biscuits are puffed up and seem nearly |
! done remove the paper and brown them |
| Slip athin-bladed knife carefully under |
| the biscuits to loosen them from the pan |
and serve al once. they soon fall
EGG AND CHEESE TIMBALES-Beat |
| six eggs light and add to them a gill of |
warm milk in which a pinch OF soda has |
| been dissolved. five tablespoonful of graf
| ed cheese and pinch each of paprika and |
salt. Butter small timbale molds, or pate |
pans, f1l with the egg mixture and set in |
| baking pan of boiling water until the egg
| Is set. Turn out carefully on hot platter |
and pour hot tomato sauce about them
Serve at once, they fall. This Is a
nice luncheon dish.
Delicious Desserts.
BANANA BLANCMANGE.-Soaka table
! spoonful of gelatine for an hour in tea