Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-11-19
Left Overs in Cups

LOU OVSIS Ill So - .
Chicken in Rice-Chop fine enough lett
over poultry to fill a small cup, cook a cup
of rice season it with salt and a generous
spoonful Of butter If you have a httle
stock it is better to finish it off by sim
mering gently in It. Mold the rice in cups
and scoop out a little of the inside. Mix
the chopped chicken with a little cold
gravy or if you haven't this, make sauce
by browning q little grated onion in two
tablespoonful of butter and thicken Twin
a tablespoonful of -four. Add to this
stock, milk or strained tomato as most
convenient, or If there is small quantity
of the chicken gravy, add it to the white
sauce instead of the tomato. Mix only
little of the sauce with the chicken, pile
1t lightly into the rice cups, sprinkle bread
crumbs over it, and brown for minute
under the broiler or in the oven. Serve
with the rest of the sauce dipped around
them.
Hash in Baked Potatoes.-A small guam
tity of almost any kind of meat is required
for this dish. Choose half a dozen round
potatoes Of equal size, wash them perfectly
clean and bake. Cut each one in two, scoop
out the interior, heat 1t until smooth and
light, with salt, pepper, one ounce of but
ter, and the yolk of an egg to every three
potatoes. Put a spoonful of the prepared
potato into each half skin, then a spoonful
IF the finely minced and seasoned meat, and
pile up with the potato. Put in the oven,
pile up until the tops are brown and bake
quickly.
Fish With Mayonnaise.-This is a good
way of employing an almost infnitesimal
quantity of fish. First, place in little china
or paper ramekins a layer of broken let
tuce lightly dressed with oil, vinegar pep
per and salt. Next add a layer of minced
a q q rir1afn tod y oil
and vinegar. On this place little heap
of faxed salmon, whitefish. trout, lobster
or crab. Put a teaspoonful of mayonnaise
on top and garnish with stuffed olive.
Peas IN Carrot Cups.-Scrape carrots
slicing off the bottom so they will stand
up, and cut off to the height of small cups.
Cook both tops and ends until tender and
chop the smaller pieces or cut them in dice.
Add cream to canned peas from which you
have washed off the juice, or to a left
over of peas and thicken it. Add the chop
ped carrots and serve them in the stem
ends which you have followed out
Lamb in Coquilles-These little shells may
be served hot Or cold. and are delicious in
combination with cold lamb. Chop the meat
fine and remove any skin or gristle mix
1t with some aspic jelly or a cup of gela-
tin which you have nodded, with some we'll
seasoned stock Line the shells with Gu
cumber pickle chopped fine, put in the meat
and Jelly and sprinkle with chopped mint
and a teaspoonful of nayonnaise.
As
The taste which loads up a room with
knickknacks is to art, so that which loads
up dishes with non-miXing ingredients Is
to cookery. If William Morris had written
a cook book he might have said: Never
put anything into dish which you do not
know to be useful, and even if you know it
to be beautiful don't put ii in unless 1t has
some relation 10 the other scheme of flavor
or decoration"
Branded cherries nuts, citron, orange
peel, little dabs of cocoanut and shredded
candy are good in classical Nesselrode pud-
ding because their favors are blended.
Thrown haphazard into wine jelly or on top
of puddngs or into the meringue of pies
they represent the decadent In cookery.
In salads and desserts particularly generic
dishes are becoming lost art. Cocoanut
and oranges are an ideal combination, which
may be improved by having wine added to
it, for the reason that It may need more
Juice and that it blends with me flavor.
Whipped cream answers the same purpose
in making more liquid But when bananas
and bits of jelly are put in the dish be-
comes a mongrel. Pineapple anything but
the juice, is equally out of place on ac-
count of being meaty fruit, too much like
the cocoanut.
Many of the older families have lately
deserted the caterer for their smaller af-
dishes are beautiful and delicious a result
which she gets through making an art of
simplicity in each thing and not overlooking
No, indeed l do not put two or three
kinds of nuts in my chicken salad" said
the woman and it is doubtful If I add
them at all. They good with apples,
but should be used scantily or not at all in
a Waldorf salad where the combination of
celery and apples is sufficient. A salad of
haIved white grapes and tiny lettuce hearts,
If dressed with a white mayonnaise of oil
and cream, is not only sufficient unto itself,
but is impaired by having nuts, cherries
and any other happen to haves' added to
it, Such combination is not good cook
ing"
The secret of the whole matter Is the
epicurean's principle of not cIoying the
taste with too many favors or sending
things which have nothing In common
together into the presence of the gastric
iufces This is something which the nat
ilral cook knows how not to do instinctively,
while those to whom cooking does not
come easily VIII learn 1t by study Of the
theory and the chemistry of cooking. rather
than by trying haphazard recipes.
Cau1ifower--
Au Gratin-Boii in sailed water until
tender but not soft. Divide the flowers
and put In a buttered dish a layer OF caulf-
flower seasoned with butter, pepper ana