Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-08-20

grah nam flour to make rather stiff batter;
mix thoroughly with the addition of one
| tablespoonful melted butter; lastly, stir in
| one-third teaspoonful soda dissolved in a
| teaspoonful of hot water; the batter when
ready to drop into the well-heated and
creased gem pans should be so thick that
| y will not run from the spoon. but just
drop nicely. This Will make one dozen ex-
cellent gems.
Rice Wafties-To one quart of sweet milk
allow two coffee cups of boiled rice and
three-quarters of a cup of wheat -four;
warm the milk, stir in the above named ar
| ticles, add half a teacup of homemade
yeast an half teaspoonful of salt. Make
at II O'Clock to use for tea at g. set in a
warm place; when ready to cook. add two
/ eggs we'll beaten; bake in waffle irons.
Frltters-Two eggs two spoonfuls Of sour
milk, one teaspoonful of soda four tea
spoonfuls of butter and flour to make a
stiff batter; fry In hot lard and serve with
sweet sauce.
Cucum bers-
Stuffed Cucumbers-Cut full-grown Gu
cumbers of uniform size into halves and
remove the seeds. Fill the halves with a
forcemeat of minced chicken. veal, lamb or
| fish, mixed with onethird the quantity of
| fine crumbs seasoned with salt butter and
cayenne. Place two filled halves carefully
| together, bind in place with soft string;
| lay the cucumbers in a bakepan and cover
! with good stock. Cook until tender in
moderate oven. One hour should do this.
| Clip the strings; lay the cucumbers In hot
dish, and keep them warm over boiling
water while you thicken the pan gravy with
a rouX of Drowned flour, boiling up once.
| Pour about the cucumber and serve.
Fried Cucumbers-Pare, cut into slices
nearly half an inch thick. Lay in ice water
| for fifteen minutes. Wipe dry; dust with
pepper and salt and -four or dip into egg,
! then into cracker dust and fry in deep, hot
! cottolene. Drain and serve hot and dry.
| Pass sliced lemons with them or mayon-
| naise dressing.
Dreamed Cucumbers-Pare the cucumbers;
cut crosswise into half-nch slices and leave
+, for half an hour in ice water.
Cover them with boiling water and SIM
mer fifteen minutes. Drain and throw.
away this water and cover the cucumbers
with more, boiling hot, in which has been
melted a tablespoonful of hot butter. Salt
and pepper and keep hot in a pan of boil
| ing water until the sauce is ready.
Make roux of one tablespoonful of but
ter heated and worked smooth with one OF
flour, then thinned with a cupful OF hot
cream and seasoned with salt and cayenne.
Line hot platter with slics of buttered
tcast, turn the cucumbers upon these;
squeeze the juice of half lemon upon
them and pour the cream sauce over it.
Scalloped Cucumbers-Pare six full-grown
cucunlbers and cut into dice half inch
square. Butter a pudding dish and put in
layer OF the ulce, With itlHoH
and with onon-juice. Cover with fine
crl mbs seasoned with celery salt, cayenne,
or paprica and butter bits
Fill the dish in this order. covering all
with peppered. sailed and buttered crumbs
Cover closely and bake one hour, then
brown. Pass a sauce piquante with it and
thin slices of buttered brown bread.
Egg Plant
Fried Egg Plant-Slice the egg plant
about half an inch thick, peeling the slices.
Lay them in salt and water for hour,
placing plate on them to keep them down.
Wipe each slice dry and DIP into a batter
de of beaten egg, cupful of milk, half
a cupful of -four and pepper and salt. Fry
in boiling dripping and hot dish.
first draining off all the grease.
Broiled Egg Plant-Peel and cut into thin
slices and lay in sailed Ice water for an
hour. Spread upon a soft towel and cover
with another, patting and pressing the
slices until they are entirely dry. Leave
them for ten minutes in a mixture of three
tablesponfuls of olive oil and the juice of
half lemon; sprinkle them with salt and
pepper and bro.l quickly upon a wire broi-
err Twelve minutes should cook both sides.
Stuffed Egg Plant-Parboil a good-sized
egg plant for ten minutes and throw at
once into ice cold sailed water. Leave It
there for an hour
1t should then be fine and plump. Cut
into halves lengthwise and scoop out seeds
and pulp, leaving the walls half an inch
thick. Rub the pulp through colander,
add to it two tablespoonfuls of minced
chicken and the same of minced pine nuts
diamonds blanched and chopped are fne).
Work in a tablespoonful of salt and half as
much pepper, with two tablespoonfuls of
fine dry crumbs. Fill the divided halves
of the egg plant with this stuffing and bind
them into the original shape with soft
string Put into bake dish with two Ia
blespoonfuls of water and butter. or the
same of stock; cover closely and bake in
moderate oven for half an hour. Withdraw
the string carefully and dish. To make
handsome entree of the above butter the
hot egg plant well when half done and sift
fine crumbs over it. Then brown lightly.