Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-11-19

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| grated cheese and bread crumbs.
| Fritters--Pick out the flowers from a
| freshly boiled cauliflower and dry them.
Season with salt and white pepper, dip in
a batter made with one cup of milk two
thirds cup of flour and one egg. Fry in a
| kettle of deep fat and serve on a napkin
dotted over with parsley.
| Stuffed.-Cut the cauifower down to-
| ward the center in sprigs. Throw these
into boiling water for two minutes. Then
/ pack them head down into a deep saucepan
| the exact size OF the cauifower after
! having laid on the bottom some thin slices
| or bacon. Fill the empty spaces with a
stuffing made of veal finely minced with
| the same amount of suet and bread crumbs.
Add few olives or mushrooms chopped.
| ana pepper and salt. Pack this into the
| beaten eggs. After the egg has soaked in
| add enough stock to cover the whole Sim
mer slowly until the caulifower are tender
| ana the sauce reduced. and turn upside
| down on hot dish. This seems like a.
great deal of ceremony, but the result is
especially good, as the caulihowers stand
| upright In the savory mixture
| With French Sauce.-Set a boiled cauli-
| hover in deep dish with flowers upward
| ana pour over 1t drawn butter to which
| you have added the juice of q lemon and
| one-half teaspoonful of French mustard
| Afternoon Tea Cakes
| Nut Cake.-Cream a half cup of but
ter and cup and half of sugar. Add the
| yolks of two eggs and beat all together
Sift two cupfuls of -four into which has
been stirred a teaspoonful and a half of
! baking powder. Add to the butter. sugar
and eggs a cupful of milk and then the
| flour. AT the last stir in q cupful of chop
ped pecan or hickory nuts, and fold in the
whites of the eggs whipped to a stiff froth,
Bake in small pans, ice, and sprinkle chop
| ped nuts thickly over the icing
| Cinnamon Sticks With Icing-Four ounces
| of almond paste, the white of one egg four
| ounces of powdered sugar one teaspoonful
| Of ground cinnamon Mix all together, place
| on a Toured board and roll thin. Cut the
| paste into long strips about three fingers
| wide and two long. Mix the whites of two
| eggs with half a pound of powdered sugar
| Add half teaspoonful of ground CHINA
mon and a few drops of lemon Juice Stir
| five minutes, then cover the strips of paste
Lay them on buttered tins and bake in a
moderate oven.
Almond Zweibach.-Work three-ouarters
Of pound of flour. four tablespoonful of
butter, five whole eggs and a little CHINA
mon into smooth paste Roll 1t out, cut
1t into fingers, and roll these in blanched
peeled and minced almonds. Bake in a
| quick oven.
cues Tor the Cook
Sausages left over from one morning
make a delicious addition to an omelet for
the next if skinned and finely minced Add
them to the top of the omelet Just after it
is set and as soon as it is brown slip out
of the pan and fold over on the platter. The
| meat will then come on the inside instead
of the. outside of the omelet, as it does not
get chance to sink to the bottom.
There is no better way of using cold beef
steak than the English one of making II
into a pie. Use cold broiled steak and cut
in thin slices across the grain. II any of
the outside is even slightly burned trim it
out, it will make the whole dish bitter
Add to the beefsteak a sprinkling of flour,
pepper and salt, and a chopped onion.
Boiled leg of mutton should be cooked
rare though it seldom is, as 1t is too often
SO overdone that half the flavor is lost. 1t
should be put over in boiling water and
cooked fast for fifteen minutes, and after
that the gas should be turned down low and
fl should be boiled slowly, ten minutes for
every pound of meat Add a few bits of
soup vegetables to the water when cooking
and afterward thicken some of the liquor
with Drowned -four for a sauce. Spread but
ter over the top of the meat before going
to the table.
Sunday Dinner
Lettuce soup.
Roast duck. Apple and horseradish sauce
Peas. Boiled potatoes.
Egg plant fritters.
Brown bread ice cream.
Cheese Coffee Waters.
Lettuce Soup-Chop one large head of
lettuce and saute it in two tablespoonfuls
of butter Add two tablespoonful of flour
and smooth it in with the butter. Add
gradually Ave cups of broth or water,
When the lettuce is tender add half cup
of milk with the beaten yolk of an egg Let
it stand to thicken little more, but do
not boil after the eggs are in. Season with
pepper, salt. a half teaspoonful Of vine
gar and half teaspoonful of sugar.
Brown Bread Cream.--Whip a pint of
good cream stiff and sweeten with two
thirds cup OF powdered sugar. Flavor with
q teaspoonful of vanilla and two large
tablespoonfuls OF good brandy. Rub through
colander or on q sieve two-thirds pint Of
brown bread crumbs Mix lightly and
thoroughly through the cream. Pack in
mold and freeze like mousse. serve piled
high in a dish with a few more bread
crumbs and chopped glacs cherries scat