Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-03
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/ gar "a half pint cup), two-thirds cup OF oil.
The dry ingredients are mixed and the oil
| ana vinegar are warmed together. These
are added gradually to the dry ingredients,
| stirring constantly with silver fork. This
| mixture Is then turned In upon the yoiks
OF the eggs, which have been beaten, though
not excessively It IS mixed thoroughly
| ana then set over pan of hot water to
cook. It must be stirred constantly and
the pan raised and turned while cooking to
| keep 1t from thickening too fast. 1t can be
made nicely in the chatting DISH but a deep
er saucepan with smaller bottom surface Is
easier to handle.
Potato salad was used as an illustration,
and the onion flavor was added I'm juice
obtained by scrapfng the half of an onion
with sharp-edged tablespoon. Potato diff
/ fers from meat salads In needing shorter
| marinating. and only enough of the French
/ dressing to coat 1t is needed.
Some of the generahties brought out in
the lesson were that the dinner salads
proper are lettuce. endine and cress, while
cooked vegetables, fruits. fish, cheese and
meat belong to the list of luncheon and
] supper salads. Things should be put into
| salads that blend attractively, both in flavor
| and looks. The acid should not be accented
beyond other havors and can be nicely va
rfed by using lemon juice or terragor vine
gar. Lemon Juice is especially good for
/ fruit salads.
Pretty Potato Cookery.
| Note-Potatoes should always be boiled
1 IN cOlQ SalteQ wafer.
Potatoes Chateau.-PeeI potatoes and cut
them the shape and size of pigeons eggs.
Plunge them into cold water rinse again.
and put them on to boil for few mo-
ments only. Drain and put them in stew
pan containing some butter. let them brown
in this, carefully tossing them at Intervals.
When done pour out all the butter and put
In fresh piece. adding little chopped
l -1n,- To-, L, l.
use for decorating meats.
Potatoes Baked in Cream.-Remove the
| skins from boiled potatoes and chop them
up when cold. Put them in a saucepan with
cream. season with salt and pepper, and
cook until done. Butter a baking dish, lay
/ In the potatoes, sprinkle with bread crumbs
pour over some melted butter, and brown
/ over the surface in the oven. These must
be eaten hot.
| eight potatoes in halves. Boil in water to
| cover until just done and no more, then
drain and put back with the cover on for
about ten minutes until all moisture is
| evaporated. Force through a sieve. Re
/ turn to saucepan, add salt, pepper, lit
| tie grated nutmeg, three or four ounces
/ Tablespoons of butter. and four egg yolks.
| Keep hot while beating vigorously until
smooth. Put into dish and lay a butter
| ed paper on top. Fifteen or twenty min
utes after dredge the table with flour,
| take a piece of the preparation about the
| size of an egg, and roll 1t well with the
palm of the hand to the desired shape. Lay
| them in a buttered baking dish, dip a brush
| in beaten egg, and brush over the top. Set
| the pan in the oven until they are a good
! light brown color. This same preparation
makes delicious croquettes if dredged in
| flour, dipped in egg and bread crumbs and
| fried in deep fat.
| Potatoes Maitre d'Hotel-Pare eight cold
| boiled potatoes lengthwise, cut in cylinders
l. L a. - ~ q
| butter in a stew pan, add the potatoes and
| half pint of broth. Simmer gently from
| ten to fifteen minutes on a slow fire, stir
| ring at times. Salt and pepper over and
| finish with an ounce of butter, a little
| chopped parsley and lemon juice.
! Baked Mashed Potatoes.--Prepare some
mashed white potatoes, also some mashed
| sweet potatoes. keeping them both hot. AL
| ternate layers of each in a baking dish,
putting the sweet potato on top. Form a
| design over the top with the tip of a knife,
| pour melted butter over, and bake in the
| oven.
Souffied Sweet Potatoes.-Cut raw sweet
potatoes into lengthwse slices and throw
| them one by one into hot frying fat. They
| must be carefully watched, as they cook
| quickly.
| Light Potatoes.
| So many people serve hard, moist pota-
| toes that one would not think it so easy
| to make them light and mealy. If the po-
| tatoes are large always cut them in two
| lengthwise before boiling. When finished
| drain off water, set the uncovered sauce
| pan over a slight heat, and shake occa-
| sionally. till all the moisture from the po-
| tato has escaped in steam.
| Cocoanut Biscuits.
| Put half a pound of castor sugar and the
whites of three eggs into basin and whisk
to a stiff froth, then lightly stir in half
pound of cocoanut and one ounce of Plas-
mon Place in little. heaps on buttered pa
per on baking sheet, and bake in mod
crate oven about twenty minutes.
Cold Turkey Tiplets.
Potted Turkey.-Take the remains of a
cooked turkey, free from skin, bone and
sinew, and put it through the meat grinder
several times with a half pound of cold
boiled tongue Pound to a smooth paste
! and add generous piece of butter. with a
half teaspoonful each of powdered mace.
salt and pepper, and a stick of cinnamon.
When it is quite smooth and well mixed
press it into small pots, cover with clarified
| butter and store in a dry place.
Turkey Olives.-Select the incest slices of
turkey, cut thin and spread each with q
mixture of bread crumbs and chopped oys-
tiers. Season this with melted butter. salt
pepper, minced celery and little tomato
catsup Roll up tight and tie. Dust with
seasoning, dredge with -four and fry slowly
in hot butter until a golden brown.
Turkey Toast.-Chop cold turkey fine and
let 1t simmer for fifteen minutes, with just
enough gravy or stock to cover it, a lump
of butter and salt, pepper and mustard to
| season Have ready small squares of but
tered toast, spread the turkey over 1t and
serve.
Esealloped Turkey-FNll buttered dish
with alternate layers OF chopped turkey.
bread crumbs and cream sauce, using one
scant pint of sauce TO each large cupful of
meat, and season each layer TO taste. Cover
the top with buttered crumbs and bake in
a moderate oven until nicely Drowned.
Turkey Legs Broiled--Place the legs and
thighs left over from the turkey on a grid
iron over a low fire and turn every three
or four minutes. When well broiied on
both sides take them off. Roll In mustard
and bread crumbs and pour melted butter
over them.
Turkey Giblets with Turnips.-Cut both
wings of turkey into three pieces each,
the neck into three or four, and the giz-
gard into three. Mince an onion, add two
tablespoonfuls of butter in saucepan. and
when hot put in the giblets and brown.