Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-16

add good spoonful of flour and three pints
! of veal broth. Boil for a quarter Of an
| hour. Stir into it a seasoning of SIX egg
| yClks. half pint of cream and a dessert
| spoonful OF sugar. Do not let il boil aftec
! the egg and cream are added
Summer SoCD-Take four ror FIVE cucum-
! beers, according to their size pare and cut
! them in small square pieces; three cups Of
| lettuce cut in shreds. two sprigs of mint, a
! little parsley. two or three small onions, all
| shredded with pint of young peas. Put
| all these herbs into stew pan with nearly
| a quarter of Il pound of butter some salt
and a little cayenne pepper. They must
! stew gently for an hour. Boil a pint of
/ Old peas in a full quart of water. Whel
| quite soft run them through sieve with
"a wooden spoon. then add them. together
! to your stewed herbs and let all stew to-
gether a full half hour This soup is all
| the better If it does not stand long before
II is served.
! Refreshing Desserts.
Cream a la Celestine-Six yolks of eggs
one white of egg, one pound of chocolate
two cups Of sugar, one quart OF cream. one
pint of milk. Flavor with vanilla. at
the yolks, add the white of one, and sugar
| and beat all firm. Then add the ere am
stirring slowly and well mixed Let the
milk come to boil and add the chocolate
When well mixed add it to the eggs, sugar.
etc. Stir gently, strain. Allow to cool and
then freeze.
| Floating Island-Sugar to taste. One
quart of milk. Flavor with vanilla. Yolls
of seven eggs, well beaten, and two whites.
all beaten together. Add to the milk Stir
gently over a slow fire. Beat we'll the
whites Of five eggs; add a small quantity of
yaI- ~
spoonfuls and put on top of your boiling
milk before you make your cream Turn
over every spoonful of egg on the milk for
two three minutes. Put them on a
sieve to drip on extremely clean cloth
in the ice box.
Meringue Puddlng-One pint Of stale bread
crumbs, one quart of milk, nearly one tea
cup of sugar, three eggs leaving out the
white of one for the merngue. Season the
pudding with the grated rind of one lemon.
Mix all together and bake until you can
put the handle of the teaspoon in and it
comes out clean. Then cover the pudding
with some preserves. Make your meringue
of the one white of egg and teacup OF
sugar. Spread in on top of the preserves
and put in the stove until 1t is lightly
Drowned. You may double the recipe il
more is wanted.
Monkey Pudding-This IS southern
cooks recipe. Take about half a loaf of
stale bread. Let 1t soak IN much good
milk as you would use for a bread pudding
for several hours. Add a little cream. Put
in three heaping spoonfuls of brown sugar,
two heaping spoons of powdered cinnamon
and few stoned raiSins. Cook in the oven
with a slow fire until it looks like an old
monkey Serve with stiff sugar and but
ter sauce Favored with little wine.
Fruit Soups.
I4emon-Make a strong lemonade thicken
with arrow root. served chilled with a bit
of candied lemon peel or candied ginger in
each glass.
Marquise-Take two parts of red rasp-
berry juice and one of currant, sweeten,
thicken with arrow root and sage; candied
orange peel or blanched and shredded al
monds are dainty addition.
cranberry-Thicken some sweetened cram
berry juice with arrow root and serve cold
in cups.
Cherry-Thicken cherry juice with arrow
root and serve with other fruit soups; gar
nish with black cherries in their season.
Strawberry-Thicken fresh strawberry
juice with arrow root and put on ice to
chill; put layer of Clipped ice on top of
each cup before serving and lay ripe
strawberry, stem and all. on top of each
glass
Cooling Drinks.
Fruit Nectar-For every eight parts of
fruit used add one part of lemon juice and
sweeten to taste. combination OF fruit
juices as grape, cherry and raspberry.
makes a delicious drink. always using the
lemon juice. Serve ice cold.
Strawberry Sherbert-Four cups ripe
strawberries. crushed, four cups water. one
lemon, sliced thin, two cups powdered
sugar. Mix the Strawberries water and
lemon together and let stand in glass or
earthen jar for two hours; strain through
a coarse cloth and add the powdered sugar.
When the sugar is dissolved strain and
keep on ice until served.
Lemonade-The best lemonade IS made
from lemon strip. Into the juice of twelve
lemons CRATE the rind of six. Be careful 10
exclude all seeds and the inner white skin
as they impart a bitter taste Let stand
over night. Make a thick strip of white
sugar and when cold strain the lemon Juice
into it. tablespoon added to a glass of
water makes perfect lemonade
Pineapple Lemonade-One cup sugar. two
cups water. about four cups ice water. Juice
of four lemons. one pineapple, freshly graf
ed. Boil the sugar and water together ten
minutes and then add lemon juice and
freshly grated pineapple Let this cool.
then strain carefully and add Ice water.
Mint Julep-One cup sugar, six mint sprigs,
half cup strawberry juice, juice of four
lemons, one pint water. one cup boiling
water. half cup raspberry Juice. ice. Boil
mint and pour over 1t one cup boiling water.
Let stand five or ten minutes, strain and
pour into the strip. To this add straw
berry, raspberry and lemon juices. Serve
ice cold.