Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-01-14
FOR FORMAL AFFAIRS
Novel and!:Faney Dishes That
Home Cooks May Try.
FOR DAINTYLUNCHEONS
ID ........os -.
ALMOND BISCUITS HAVE AN
ITALIAN FLAVOR.
A Group Of Jellies That Will
Dress tho
-. Table,
b.
FOR DATNTYLUNCHEONS

Written for The Evening Star.
With the season Of entertaining at hood
tide the hostess. is on the lookout for new
dishes with which to grace her feast,
whether 1t be-aatslunchS or dinner. If the
dish appears IN a novel guise or arouses
the curiosity nf.the guests. SO much the
better. Here are some receipts contributed
for Just the sort, of fancy dishes suited
to formal functions:
Fish Souff1e.-Put three-quarters Of pint
of milk into a saucepan with a small opion,
a piece of parsley, one or two thin strips Of
lemon peel, two cloves, and little celery
salt and pepper. Let 1t simmer on the
back of the stove for twenty minutes. Then
thicken the milk with six rounding table,
spoonfuls of flour which has been mixed to
a smooth paste, with small quantity
Of cold milk, and stir until very thick
sauce Is formed, adding, from time to time,
two tablespoonfuls of butter. Remove the
onion. lemon peel and cloves and mix the
sauce with one and half pounds Of raw
white fish which has been passed through q
mincer Che fish must be weighed after be-
ing minced), and pound 1t in q mortar. Then
add the yolks of four eggs by degrees,
pounding one into the mixture before add
Ing the other; then pass 1t throughsa sieve
and season with salt, pepper and nutmeg.
Add pinch of salt to the whites of the
them to the prepared fish and place the
mixture at once in a buttered souffle mold.
Tie piece of creased paper over the top,
and steam 1t gently for three-quarters of
an hour; If it is not firm to the touch then
allow a little longer. Serve the souffle
turned out Of the mold and surrounded by
shrimp sauce, and just before sending 1t
to the table scatter little finely chopped
parsley over the top
Shrimp Sauce.--Mash half a can of
ShrfmDS. "a onion a
leaf cover with pint Of cold water and
simmer gently for thirty minutes. Strain
and add one tablespoonful of butter and
one of -four rubbed together. Stir until
smooth and boiling. Add the remaining
shrimps, well washed and dried, tea
spoonful of salt and a good dash of pepper.
Set in pan of hot water ten minutes and
serve. efszt.
Surprise Kidneys-Take as many kidneys
as required for the estimated number of
diners and fry lightly on both sides, having
split them in halves. Make good suet
crust, roll it out and divide 1t into as many
portions as there are kidneys. Place thin
slice of lean bacon or ham with the kid
neys and inclose each one in portion of
the suet crust, folding over into oval shape.
Place the suetiBalis In basin or large pie
dish, cover With a creased paper, and
steam for two hours in a large pan of
boiling waterao Serve on a hot dish. sur
round with thick gravy and garnish with
thin slices ofrH,oast Or border Of sliced
cooked carrots and turnfps. Plenty of
savory gravy Should accompany this dish.
Chicken Creafnss-Lfne some little chicken
molds thinly with a coating Of pale aspic
jelly or clear gelatine, and when the latter
made according itogthe following directions:
Mix half pirFtof cool aspic jelly with half
a pint of nicely sffavUred bechameI sauce.
Then add one pStfnd Of the white meat of
through a fine-nincer, and, after beating
the ingredients fora few minutes, fill the
molds and ptftf them aside IN cold place
until they are required. Serve the chicken
and garnish the dish with small cress.
Bechamel Sauce.-Put tablespoonful OF
butter into a saucepan. Add one table
spoonful of chopped carrots, one table,
full of celery seed, and stir them until
slightly Drowned. Add one tablespoonful of
flour. mix well together and add a half cup
of chicken stock and half cup of milk.
Stir the mixture until it boils and add a
dash of salt and pepper. Strain and 1t Is
ready to serve.
Almond Biscuits-Put half pound of
-four which has been dried and sifted into
a basin with a quarter of pound of pow
dered sugar; mix the ingredients and then
rub a quarter of a pound of butter into
them and as soon as this has been salts
factorily accomplished, mix o, the n airy In IN
and add a few drops of almond essence.
Roll out the paste on Toured board until
1t Is quite thin, then cut into biscuits ana
bake them in hot oven TIL they are paie
because they will burn quickly II the heat
Is at all fierce. When cold, cover the top
of the biscuits with some sugar icing. made
thus: Mix some eoniecuoner sugar. S"h.cn
has been sifted) with sufficient stiftiy beaten
white of egg to make perfectly smooth.
pliabIe paste Flavor 1t with few drops
of almond essence and spread 1t over the
biscuits. Then cover the paste VIII. I. some some
blanched and baked until lightly Drowned,
and leave the biscuits In warm place I'M
til the icing is dry o,,o.,
Gateau of Fruit.-Iine rather shallow
mold with orange jelly Favored with orange
brandy Prepare some fruit of different
kinds in the same way as Tor rruit saiad,
and leave them In some syrup. Favored
with lioueur. for two or three hours before
ttev are required Then fill the mold with
them and pour in sufficient cool orange
ielIy to cover them. Turn from the mold,
garnish with chopped pistachio nuts and
little heaps of whipped cream.
CIaret and Banana Jeily.-Put hair pint
of water into a saucepan with small piece
of cinnamon, two cloves, the thinly pared
rind of a lemon, three tablespoonfuls of
sugar, and three bananas cut into moo
erately thin slices. Let the water grad
uaIIy come to the boiling point and then
simmer for fifteen minutes, when the pieces
of banana should be carefully removed and
put on plate. ADD one ana hair ounces
u
and stir until it Is dissolved, then remove
the pan from the stove and strain it into
a basin. Pour in aswineglass of port or
sherry, the JUICE of half lemon. and a
pint of clarets,Which has been warmed by
being placed in, a basin of hot water and
sufficient caraipey cSloring to make it
deep. clear led. Then ascertain if any
mold which Has a wen in the middle with
Geld water. and line 1t with thin coat
ing of the jelly1aaad sRhef 1t is set, deco
rate the mold AL oyer with the slices of
banana. setting them with little of the
cool Jelly Wren stffe decoration has set.
fill the mold adtfE ths'remains of the jelly,
which should be quite cool and on the
point of setting. When 1t is ready, un-
mold the Jelly and fiji the middle with some
whipped cream which has been sweetened,
co:ored pale1fose pink and mixed with
the remainder sof gtte bananas. after the
latter have been passed through a hair
sieve. sEf szs9
Cucumber Sauce.-Gook small cucum-
Der, drain it we'll, andeafter cutting it into
slices, chop 1t coarsely into small dice
shaped pieces. Make rather more than
half a pint of thick mayonnaise dressing
using cucumber vinegar, instead of white
vinegar, and a small quantity of taragon
vinegar Then add about Tablespoonful
OF the chopped cucumber and a table,
spoonful of picked sgherkins, also Chopped.
and leave the sauce either in cold Iarder