Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-17
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bacon In small squares. blanch In boiling
water. Peel and cut up, dozen small
onions, the same amount of mushrooms and
punch OF parsley. When the birds are
Well browned take them out and put into
the same dish giassful of white wine a
little broth and the furnishings. Boil for
few minutes, thicken with a roux. add
the birds. cover and braise for about twen-
9 minutes in the oven. basting frequently.
When done, remove. skim of the fat, take
out the parsley and serve as they are.
Christmas Cakes.
Orange Ginger Bread.-Heat together In
saucepan seven-eighths Of pound of
molasses and three-eighths OF pound OF
butter. When warm enougheto blend thor
oughiy add three-eighths Of a pound of
brown sugar. a quarter of a pound of can
died orange peel cut fine. a pound and an
eighth OF flour. Work well together and
put away in q cool place over night Roll
out thin on a Toured board. cut In circles or
small squares and lay an inch apart in
creased tins. Mix the yoik of an egg with
half cupful of milk and brush over the
top OF each piece with It. Bake in a moder-
ate oven and as soon as taken out wash
again with the egg mixture
CONNECTION Cake.-One-third cake choco-
late. one-haif cup butter, one cup Of sour
milk or cream. two eggs, two and one-half
cupfuls Of -four. small half teaspoon of
baking soda, stirred into one-half cupful of
warm water. in which Is also dissolved two
cupfu.s Of grated maple sugar. Cream the
butter, add the unseparated eggs add the
chocolate melted over pan of hot water
the flour, to which has been added tea
spoonful OF baking powder, and the maple
sugar and the soda. Bake in layers
lcfng.-Put one pound of marshmallows In
pyif tor
large cupful of mixed nut meats chopped.
some Clipped crystallized fruits and ada
enough orange juice to spread. Cover the
outside with plain boiled icing.
Cues for the Cook.
To make wine or lemon Jelly attractive to
serve mold it in cups or glasses the size of
macaroon. Cut angelica In the shape of
a star and put in first so that 1t will come in
the top of the mold, and through the CEN
ter put colored fruits, say. red, white and
maraschino cherries. Put macaroon on
top so that when turned out of the molds 1t
will hold the jelly.
Cucumbers are prettily arranged for serv-
ice from the side by cutting them In thin
slices. but not quite through. Insert be-
tween the slices at place corresponding
to every third cucumber a slice of radish
cut with the peel left and sliced to the
SAdGt Size Ol IiiG CUCUMBER Ut 90 the same
with onion, tomato or apple. Serve on let
tuce leaves with French dressing.
Bananas are coated with finely chopped
peanuts by cutting them into halves and
dipping them into mayonnaise. Let this
drain off, roll them In the peanut crumbs
and serve on lettuce leaves.
A pretty imitation of bar lie due can be
made with ordinary preserved currants or
gooseberries. Whip little cream and add
1t gradually to cream cheese, continuing
the beating until the cheese becomes frOthed.
Heap it on small dish and place the pre-
serve on the top. Any ordinary jam and
even cranberry marmalade in small guam
tity makes a good combination with the
whipped cheese.
Sweet potatoes mashed can be nodded to
look like little roasted apples. Mix into
them while hot three beaten eggs, little
salt and a large tablespoonful of butter.
Mold in the shape of small apples, brush
each one with the yolk of an egg and set
in the oven until a light brown. Place
Glove inverted In the top of each one when
they are DONE
Christmas Dinner
Oysters Ia Dumas.
Chestnut Soup.
Roast Turkey.
Drowned Potatoes. Mashed Squash
Cranberry Sauce. Mixed Nuts Sailed.
Deviled Macaroni.
Champagne Frappe.
New Waldorf Salad
Little Plum Pudding.
Ginger Glaze. Cheese.
Oysters la Dumas.-Serve the oysters
either cocktails or on plates with tea
spoonful of the following sauce over each:
Chop shaliot, a teaspoonful of chives,
teaspoonful of parsley together and mix
in a bowl with tablespoonful of olive oil,
two drops of tabasco "a teaspoonful of
Worcestershire. tabiaSDOOnflli of tara
vinegar, four tablespoonful of tomato cat
sup and the juice of half a lemon. Add
teaspoenful of salt and saltspoonful of
white pepper.
Or the shallots may be cut up excessively
fine and mixed simply with little ground
pepper. a tablespoonful Of vinegar and the
juice of three lemons.
Chestnut Soup.-Peel and skin half a
pound of large, sound chestnuts, cook them
In broth until soft and then press through
a sieve Add to this puree the yolks of two
eggs beaten and pint and a half of cold
broth.
Creained Squash-Peel and divide large
squash into small pieces. Cook In we'll salt
ed water and press through a sieve. tie
turn the pulp to the saucepan, work In two
or three ounces of butter and little warm
cream, beating like mashed potato
Deviled Macaroni.-Boil, blanch, drain
and chop a half package of spaghetti or
macaroni Thicker one pint of cream or
milk with a roux of -four and butter in the
proportion oftwo tablespoons of each, and
add to it one saltspoonful of cayenne pepper
and half teaspoonful of mustard Add a
tablespoonful of onion juice, a half table
spoon of salt, pour over the macaroni In
ramekins, sprinkle the top with crumbs and
brown lightly in the oven This is served
as an entree and is made more attractive
by substituting chopped sweet pepper for
the cayenne. Using cream instead of milk
also makes it enough better to pay.
Champagne Sherbet.-Make lemon and
orange water ice--yiz. Make foundation
of lemon ice and flavor with orange either
by rubbing loaf sugar on the orange peel
or cooking the grated orange peel with the
sugar in the form of syrup and straining
out afterward. When the ice is frozen add
some champagne and work 1t ten minutes
longer Leave 1t imbedded in ice and salt.
When ready to serve have the sherbet
glasses cold, whip the sherbet slightly and
fill the glasses.
New Waldorf Salad.-Mix apples and cell
cry in proportion of one-fourth celery TO
apples and add one chopped
red sweet pepper, Dress and serve as usual
Individual Plum Puddings.-If the pudding
is to be steamed use the small Jars which
have held extract OF beef and steam for
four houis An easier way is to boil them
in small baking powder cans or in molds