Evening star., 1905-11-05
lNM{fIFdpfN III

l. NJ
the hot sirup add half a box OF dissolved
| granulated gelatin whicn has been soaked.
| Add little boiling water Qess than half a
| pinO into which has been dropped two or
| three drops of cochineal carmine veg
| etable coloring. Strain through jelly bag
over the pears. Set in cold place and serve
| when hard with whipped cream.
Baked-Peei smoothly dozen large bak-
| ing pears halve, core. and lay closely in a
| saucepan with closely fitting cover. Pour
| over them as much cold water as will cover
| them, add the thin rind of small lemon,
| tablespoonful of lemon Juice an inch Of
| stick cinnamon. and few grains of all
spice Put the dish in a slow oven and
COOK till tender. 1t should take about six
| hours. A little white wine may be added.
| With Ginger.-Peel a dozen large pears
| which are not quite ripe and cut into long
thin strips. Add two-thirds as much sugar
| two-thirds cup of water and a dessert
| spoonful of ginger. Boil all together until
the fruit is transparent and serve as a
| relish.
Pigeons and SQUADS.
Planned Squabs.-Split the squads through
the back and breast. spread with melted
| butter, and set in hot oven for ten min
utes. If not Drowned enough put for a
| minute or two into the broiler. Serve on
buttered toast slightly moistened. and pour
| over them the dripping from the pan
To Boil Squabs.-Dress like broiled chick
| ems, split down the back, pound fat with
| rolling pin, butter the broiler, and cook
| over Goals or gas until a delicate brown
| Turn them often. When done sprinkle with
salt and pepper and spread with butter.
| To Broil Pigeons.-Put the pigeons In
| kettle that will crowd them slightly, so that
| it will not take a large quantity of water
| to cover them. Cover tight and boil slowly
until there is only half a teacup of water
left in the kettle. If 1t is a faring gram
ite saucepan, in which the sides brown
| slightly over the gas, so much the better
Spread the birds with butter and brown
| them on the broiler. Serve on buttered
! toast and pour over them the drippings
| from the pan.
Potted Pigeons.-Truss the pigeons put
| them into baking pan, and run them into
| hot oven to brown. While they are brown
| ing make sauce of butter and -four rubbed
| together and thinned with stock Stir this
until boiling. and add a little onion, chop
| ped parsley. and dash of kitchen bouquet.
| Put the pigeons in a saucepan, cover with
the sauce, and cook slowly for an hour and
| half.
Roast Pigeons.-Wipe dry and spread a
lump Of butter on q bit of bread and put
| in the cavity of each bird. Cover the bottom
| of the baking pan with thin slices of salt
| pork and put the pigeons in, trussed and
| with the backs down. Put little water in
| the pan, baste often. and roast a light
| brown. 1t will take from twenty to thirty
| minutes Make gravy from the dripping
| in the pan, and just before sending the
| pigeons to the table garIlish them with
| bits of the salt pork and squeeze the juice
| of a lemon over them.
| Baked Squabs.-Sprinkle the squads with
| salt and pepper. Melt tablespoonful Of
| butter in the bottom of a roasting pan and
4 i,, lit Ia;r.
squalls and cover them with piece of white
| paper. Roast in a hot oven for twelve
| minutes and then remove the paper. Wash
| the livers and place them with the squads
| cooking three minutes more. Have ready
| some buttered toast, crush the livers.
| spread them over the toast, and dip the
| toast in the gravy from the pan. Serve half
| a bird on each slice of toast.
Sunday Dinner
Cream of tomato soup
smothered chicken.
| Mashed potatoes Creamed parsnips
Lettuce salad
Waters Cream cheese
salted almonds
Coffee
A Secret
Of the delicate and highly polished maca-
rooms of the baker which are in a happy
contrast to the mass of "goo" which is
almond macaroon pastes which he gets
ready made for his work. These pastes
are stirred up with the addition of a little
-four, sugar, and white of eggs, and are of
elastic enough quality so that more or less
may be added and still not lose to the mac
aroon the pretty crack 1t should have
when baked. Little half pound packages
can be had which are just right for the
housekeeper and will result in a more plen-
tiful supply at the same cost and also bet
ter macaroons. because of fresher an1 more
generously used eggs.
Egg Plant
In Crumbs.-Peel the egg plant and cut in
slices half an inch thick. ParboiI in well
salted water, drain, and press dry. Season
with pepper and salt. dip in egg and dry
bread crumbs. Fry in hot lard either in a
deep kettle or with couple OF tablespoon
fuls of the lard in a broad iron frying
pan. Serve on a folded napkin.
In Fiour-Pee and cut the egg pant in
slices about a quarter-inch thick. Sprinkle
each slice with salt. lay them together
again, cover with a damp cloth, and set
aside for two hours. Wash off the salt.
wipe dry. dip in -four. and slowly saute In
little mixed butter and lard.
In Batter.-Beat two tablespoonfuls of
| flour into one egg until light Adj milk
enough to make thin batter. Prepare the
fruit for frying It In crumbs, dip each
piece with batter, and fry or saute in hot
lard. Stuffed and baked. Cut in half, -ength-
wise, and scoop out the inside Chop It fine
Fry small minced onion in butter. add the
chopped egg plant, with a little water or
white stock, and stew slowly for thirty min
utes. Mix cracker crumbs enough with it
to make IL rather dry, season with salt and
paprika, remove from the fire, fill the skin,
place in larke baking dish, sprinkle with
fresh bread crumbs and bits of butter and
bake until brown.
Firmly Fixed
Is the impression that rough, unbolted
fiours are more nutritious than white -four,
and that low grade fours contain more nu-
triment than patent fours. These ideas,
which are largely responsible for the de-
mand for breakfast foods, are mistaken