Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-01

pepper dip in egg and crumbs, and saute
IN butter. Serve with tomato sauce made
as follows: One-half can tomatoes or one
ana three-fourths cups fresh stewed toma-
toes; one slice onion three tablespoons but
ter, two and one-half tablespoons flour:
ohe-fourth teaspoon salt and one-eighth
teaspoon pepper. Cook onion with tomatoes
nTteen minutes, rub through a strainer and
add to butter and flour (to which season.
lngs have been added, cooked together If
tomatoes are acid, add few grains OF
soda.
Cheese Omelet.-Two eggs, one able
spoon melted butter one-eighth tablesnoon
sait, rev grains cayenne and one table
spoon grated cheese. Beat eggs slightly
ADD one-haf teaspoon melted butter add
mixture. and cook until firm, without STIR
ring Roll, and sprinkle with grated
cheese.
Union Grill.-Clean one pint of oysters
and drain off all the liquor possible Put
oysters in chatting dish, and as LIQUOR flows
from oysters remove with a spoon. and so
continue until oysters plump. Sprinkle
with salt and pepper, and add two table
spoons butter Serve on zephyrettes.
oyster Rarebit-One cup oysters two
tablespoons butter, one-haIf pound soft
mild cheese cut in small pieces one-fourth
teaspoon salt, few grains cayenne and two
eggs. Clean, parboil and drain oysters, re-
serving liquor; then remove and discard
tough muscle. Melt butter add cheese and
seasenings; as cheese nnelts add gradually
oyster liquor, and eggs slightly beaten. AS
soou as mixture is smooth, add soft part
of oysters.
Fig Cups.-One-half pound washed figs.
chopped sailed almonds, two tablespoons
sugar, one teaspoon lemon juice and one
half cup wine. Stuff figs with almonds.
Fut sugar, lemon juice and wine in chafnng
dish: when heated add figs, cover and COOK
until fgs are tender turning and basting
often. Serve with lady fingers.
Sunday Dinner
IrYl;
Roast Duck. Currant Jelly
rotate Croquettes. Corn.
Watercress. French Dressing.
Waters. Cheese.
Roman Punch.
Coffee.
Roast Wild Duck.-Dress and clean a
wild duck and truss as goose. Place on
rack in dripping pan, sprinkle with salt
and pepper, and cover breast with two
thin slices of fat salt pork. Bake twenty
to thirty minutes in a hot oven basting
every five minutes with fat in pan; cut
string and remove string and skewers.
Serve with orange or olive sauce. Currant
Jelly should accompany a duck course.
Domestic Ducks.-Should always be well
cooked. requiring little more than twice
the time allowed for wild ducks Ducks
are sometimes stuffed with apples pared
cored and cut in quarters or three small
onions may be put in body of duck to i'm
prove flavor. Neither apples nor onions
are to be served If a stufing to be eaten
Is desired cover pieces of dry bread with
boiling water. AS soon as bread has alb
sorbed water press out the water. Season
bread with salt, pepper melted butter and
finely chopped onion
Potato Croquettes.-Two cups hot riced
potatoes, two tablespoons butter, one-haIt
teaspoon salt. one-eighth teaspoon pepper
one-fourth teaspoon celery salt, two grains
cayenne, few drops onion juice, yolk one
egg, one teaspoon finely chopped parsley
ix1err fAnfc to-
thoroughly. Shape, dip in crumbs, egg and
crumbs again. Fry one minute in deep fat
and drain on brown paper. Croquettes are
shaped in a variety of forms. The most
common way Is to first form a smooth ball
by rolling one rounding tablespoon mixture
between the hands. Then roll on a board
until of desired length and fiatten ends
Roman Punch.-Four cups water two
cups sugar, one-half cup lemon Juice one
half cup orange juice, one-half cup tea in
FUSION, one-half cup rum. Make a strip
by boiling the water and sugar twenty min
utes; add fruit juice and tea: freeze to a
mush: add strong liquors and continue
freezing. Serve In frappe glasses.
French Recipes
Stuffed Tomatoes-Remove all the meat
out of the tomato. being careful not to
break the skin. Soak some bread in milk
for few minutes. Chop fine any leftover
cooked meat that you happen to have in
the house; mix with 1t parsley, shallots,
salt and pepper, and few mushrooms II
desired Add the tomato meat and soaked
bread. Chop and pound the mixture to a
paste. Fill the tomato shells, and scatter
on the top some pieces of butter. Set in
fireproof dish and put in the oven for eight
or ten minutes. Serve on the same dish i'll
which they have cooked. The meat and
mushrooms can be omitted, in which case
the quantity of soaked bread should be in
creased.
Macaroni au Gratin.-Put 1t to cook in
sailed boiling water and cook until tender
about twenty thirty minutes. Drain
well in the colander. Butter deep, fire.
proof dish; put layer of grated Parmesan
cheese at the bottom, or even American
cheese; put layer of macaroni sprinkle
g. little pepper and scatter a few small
pieces of butter; repeat this until all your
macaroni Is In, cover the top with cheese
and a few small pieces of butter. Put in
the oven and. when brown, serve in the
same dish.
Souffie Of Rice.-Cook four tablespoonfuls
of rice in quart of milk with four table
spoonfuls of sugar. When DONE remove
from the fire. and when cooled, but still
warm, add to ii four yolks of eggs, six
whites beaten to a stiff froth and a table
spoonful of vanilla Mix well and pour
into a deep. buttered flreproof dish Sprin-
kle powdered sugar on the top and set 1t
in good oven. Leave 1t until it has risen.
then serve Immediately.
French Dressing.-Melt salt and pepper
In tablespoonful OF vinegar. spread over
spoonfuls of olive oil. and turn over the
salad with a fork and spoon until the
dressing is thoroughly mixed with 1t.