Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-24
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the tip of a knife through the bottom and
II TINS is tender they are done. Drain them
upside down eEs cloth, and turn them
| over and pull all the inside small leaves
out with the fingers. Use a spoon to re-
move all the choke attached to the bottom.
serve on folded napkin, garnished with
parsley leaves. and pass with them a hol-
landalse, hot melted butter, or vinai-
grette sauce.
Stuffed with Duxelle.-Empty all the In
SIDE parts from eight boiled artichokes.
| Prepare good duxelie dressing as follows:
| Chop a can OF mushrooms shallot,
Glove of garlic, and two onions. Fry all
but the mushrooms in butter browning
| them well without burning add the mush-
rooms, and stir with wooden spoon.
/, While stirring add cup of broth and sea-
soning:. preferably salt, pepper. nutmeg,
sage, thyme, and a little chopped parsley
| Put In handful of bread crumbs Take
| from the fire and let it stand fifteen min
utes. then add four beaten egg yoIks. Only
littie OF this amount of duxelle is needed
| Tor the artichokes., 1t can be kept indef-
hitely II covered with a sheet of buttered
paper. and Is delicious for stuffing toma-
toes, caulifiower and egg plant Fill the
| Vegetable with the preparation, diluting it
each time with raw egg yok and a few
more bread crumbs. Fill the artichokes
| with the mixture, cover each with a thin
slice of bacon or salt pork and tie firmly
i 10 keep the dressing fram getting out while
| cooking. Lay them in a baking pan
| add pint of gravy, and set in the oven to
| praise Tor an hour closely covered. Remove
| and unite, using the gravy around them in
! the dish 1t makes a still more delicious
dish TO add to this little Madeira before
| serving.
a simpler way to use duxelle or any other
seasoned bread stuffing is to salt and pep
| per the inside of the boiled artichoke III,
smooth over the top, and sprinkle with
| bread crumbs and a little butter. Butter a
baking dish and bake in the oven for ten
| minutes
Stuffed with vegetables-To serve cold,
| marinate the boiled artichoke bottoms for
| an hour in a little vinaigrette. Use any
| cooked chopped vegetables, such as beets,
| beans. mixing~them together, and season
! with the marmade mixture. Fill the arti-
| chokes cover with q spoonful of mayon-
| naise, and dress with parsley. To serve
hot wash the artichoke in boiling water and
| drain. Butter baking pan and put in the
| artichokes, wet with a little broth. and
dredge with salt and pepper. Set in the
oven to braise for ten minutes. Fill the
center with chopped cooked vegetables,
mixed together with a little white sauce.
| Serve in a vegetable dish and pour their
! gravy over them
Game Pies
To be eaten cold should, unlike hot meat
| pie, be made with a bottom crust and in
| mold. Line the bottom of the dish with the
| trust put in the oven until partially baked
| then line the sides, fill, cover and bake.
Elaborate molds are made for pies. They
| are buttered well and lined with the crust
which is pressed well into the indentations
! Fill and cover, bake and let cool and then
remove to a platter by taking off the wires
which fasten the sides together
In making game pies, fry the birds aud
| some other meat in butter until brown
| pour in stock and make the gravy before
| filling the pie, For grouse pie use a pound
| OF rump steak, cut into neat pieces and
| should the grouse be large, cut them into
frp+- Inf s,,AA
| whole.
Partridges if large. are split in two. or
! If small simply have the legs cut off at the
| first joint. They should be put into the pie
dish with some veal outlets under them and
slice of ham laid over them.
Pigeons split first and then cut In
| quarters fried light brown and are put
| in with layer of steak or veal outlet cut
| in pieces. The steak need not be cooked
| first if tender. Sausage meat. highly sea-
soned, is also laid in on top of the pigeons
leaving it to be cooked entirely inside the
| pie.
Any small bird pie may be made by the
| following rule: Put them in a saucepan
| with enough boiling water to cover them.
| For dozen birds rub two tablespoonfuls
zach of butter and flour together with salt
| and pepper. and let them stew gently in
| this until tender. Line the dish with the
crust as directed and partly bake it. Boil
| three eggs hard to every dozen birds, slice
| them and put them in the crust with the
birds and as much Of the gravy as the dish
will hold.
For giblet pie, clean and put set of duck
| or goose livers in q stewpan with one
| onion, a piece of green pepper and a few
| sweet herbs. Add a quart of water and
simmer gently for about one and half
| hours. Take out, let cool, and cut and put
| into the mold. lining the bottom first with
| few pieces of good steak.
Famous Drinks by an Old Bohemian
Heidelberg Punch.-Peel and slice one
l
| lemon cut thin and three tablespoonful of
| sugar; add three tablespoonful of brandy
six of sherry, pint bottle of vichy, and
pint of claret. Mix thoroughly and set
on ice an hour before serving,
| Regents Punch.-Grate the rind of two
! lemons and two oranges, add a teaspoonfuI
! OF vanilla, four cloves, and one inch of
cinnamon stick Cover with a hot strip
made of one and a half pounds Of sugar and
several hours. Add the juice OF twelve
lemons and e. pint of rum. Strain and
serve cold.
Pony Punch.-Mix one cup of gunpowder
tea, the Zest of q lemon rubbed on three
Jumps of sugar, one teaspoonful of pow
dered cinnamon, juice of three lemons, a
little nutmeg, and half pound of sugar
| made into strip with a quarter pint each
of brandy rum and whisky. Mix boil it,
and strain it. Serve hot
Kings Puneh-Mix on the fire quarter
pound OF sugar, grated TlnQ OF one lemon,
and two oranges, with the Juice and pulp.
Add cup of boiling water, stir until
|, cold. then add half pint OF pineapple sirup
half pint of strong green tea, one glass of
Maraschino, five tablespoonful of rum one
pint of brandy, and one pint or more of
champagne. Strain, add more sugar and
serve hot.
Champagne Cup.-Mix one bottle of
champagne. two bottles of soda water a
glass of brandy, glass of curacao two or
three cocktail cherries small pieces of
fresh fruits. some slices of cucumber peel,
and the juice of a lemon. Moselle or Sau-
terne can be made into cups in the same
way.