Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-30
Good Things From the East Indies.


Kedgeree.-Pick over and wash one cup
of red lentils. In kettle have three quarts
of boiling water and one teaspoon OF salt.
Add one large onion, three cloves of garlic,
| two dozen cloves, three bay leaves, four
| inch stick of cinnamon. two blades OF mace,
the seeds of one dozen cardamons and the
lentils. Boil rapidly until the lentils change
color, then add one-half pound of we'll
washed rice. Continue boiling rapidly until
the rice Is tender, then drain off the water,
and steam for ten miputes Before serving
remove the onion, garlic, bay leaves. CHINA
mon and mace The pot liquor, mixed with
an equal amount of good stock, will make
palatable soup.
DhaI-Pick over and wash one cup Of
lentils, cover with a little water and cook
slowly until tender adding from time to
time just enough water 10 keep from burn
ing. When done thinly slice one large
white onion fry it with two dozen cloves
and two chopped cloves of garlic in two
tablespoons OF butter until tender and
slightly colored. Add The lentils, three bay
leaves, and the seeds from eight carda-
mons. salt and pepper to taste. Cook slow
ly for five minutes. remove the bay leaves
and serve with sliced lemon ana pain
boiled rice.
Boiled Fowl-Pick over and wash
thoroughly two-thirds cup of rice, drop in
rapidly boiling water that is sailed and
boil for twelve minutes, then drain. Add
to and mix lightly with 1t one large table
spoon of butter. salt and pepper to taste
four cloves and eight cardamon seeds
Stuff the dressed fowl with this and truss
as for roasting Make thick dough of
flower and water, wrap the fowl in 1t and
pinch all ends we'll together that 1t may be
water tight. In the bottom of deep
kettle place a saucer upside down. lay the
fowl on it and pour over sufficient boiling
water to partly immerse. Cover closely and
simmer continuously for from two or three
hours, according to the size of the fowl
Lift carefully from the pot, remove the
paste, and place the fowl on platter. Gar
nish with water cress and serve with
liver sauce.
Liver Sauce-Cook the liver of the fowl
in half a cup of water until tender, then
pound to a paste Brown one tablespoon of
butter in a saucepan, add one tablespoon OF
Drowned flour. the liquor from the liver and
sufficient of the pot liquor to make one cup.
Add the pounded liver, salt and cayenne to
taste and two thick slices of lemon cut
into fine dice.
Fair Fish.
Halibut a la Creile requires thick piece
of fish weighing about four pounds and
three cups of thin tomato sauce strongly
favored with onion. The fish is laid on
pan one cup Of the sauce poured over 1t,
then placed In hot oven. 1t Will be done
in from thirty-hce to fifty minutes. accord
ing to the thickness, the test being the
drawing away of the flesh from the bones.
A second cup of the sauce is used for bast-
ing while the remainder is served with the
fish. Freed from the bones the fish which
is left is faxed. mixed with the sauce, re-
heated and poured over toast for break
fast next day.
Fish en- Coquille.-Free the remnants of
blue fish from skin and bone and break into
Rood-sIzed fakes. For pint make a cream
sauce with one tablespoon each of butter
and flour, one-half teaspoon Of salt. one
quarter Of a teaspoon of pepper and one
cup milk: mix carefully with the fish, FL
shells with the mixture; cover with but
tered crumbs and brown in a quick oven.
Potted Ffsh-From such cold fish as Is
on hand remove skin and bones. chop fine.
then pound to a paste. For each cup of
this paste allow one-quarter of teaspoon
Of made mustard, dash OF cayenne, one
teaspoon of salt and one tablespoon OF
butter. Melt the butter and incorporate 1t
with the seasonings; II quite dry, add q lit