Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-08
Il II
Elaborate Sunday Dinner.

Elaborate Sunday Dinner.
Roast Blue Points. Cassin.
Sailed Almonds. Pulled Bread.
Brook Trout Miller Style
Norwegian Cucumber Salad
Philadelphia Capon. Oyster Dressing.
Frozen Peach Pudding.
BLUE POINT ROAST.-Open fresh blue
points on deep shell. Salt them in pan so as
rot to Overbalance. Prepare a mixture of
fine praised shallot onions, fine bacon, fresh
chopped parsley, cayenne pepper. and the
juice of lemon; also little grated lemon.
Place this mixture Oh top of open oyster
and cover with a shrimp cut in half length
wise Then sprinkle Parmesan cheese over
and few drops of good melted butter.
Bake in hot oven quickly. See that oyster
is cooked through and filling on top brown.
Serve with fresh grated horseradish mixed
with white wine, sugar and salt.
CREAM OF SORREL BONNIE FEMME.
Take a hen and a good piece of beef
brfshet' bone and make a good stock. Cook
about six hours. Place a good piece of
sweet butter in saucepan and when melted
add a little -four Fill up with that good
stock and add fine fresh sorrel we'll wash
ed. Cook this for three hours and steam
through fipe hair sieve Before serving
place in soup tureen four yolks of eggs and
little sour cream Serve a few small
square cut bread croutons fried in butter.
ROAST TROUT, MILLER STYLE
Clean your trout and season with salt and
cayenne pepper. Dip in -four and place in
pan with hot, clear butter and a few slices
of salt pork. Fry trout golden color, each
side well done. Place trout on platter, take
q piece of sweet butter, brown it little
with juice of lemon, cayenne pepper and
chopped parsley. Pour this butter sauce
over trout, and serve a few fresh boiled
oil not fnnc NTH yna
NORWEGIAN CUCUMBERs.-Peel your
cucumbers. Slice fine and salt them. Take
a. little good sour cream, beat up with
ground black pepper (fresh out of the mlD,
fine cut chives, and little prepared Eng
lish mustard. Squeeze your cucumbers in
napkins. Place in bowl. Mix with above
dressing and serve with trout.
PHILADELPHIA CAPON, OYSTER
DRESSING.-Clean capon fine. leave legs
long. oyster dressing: Take a loaf OF
bread Trim all outside off and soak ball
ance in milk. When soft take it out and
place in a saucepan with butter and fine
praised challot onions. Add juice of one
and a half dozen oysters to this and steam
down. When fairly thick add four chopped
oysters as whole, few yolks of eggs, a
little fine parsley and stir well. Cool off
and stuff your capon. Sew capon up and
dress with needle fine brown cut larding
pork Wrap capon up in oil paper and
roast according to size. Serve a nice plain
capon gravy made out of wing, ETC., in
roast pan. Add a little poultry extract.
FROZEN PEACH PUDDING.-Take pint
cream, twelve yolks of eggs, half pound of
sugar and little grated lemon. Beat this
mixture in kettle standing in hot water.
When starts to get thick take out of water
and beat on in the same kettle. When cold
add one pint of PURGE of fresh peaches and
one pint whipped cream. Mix easy and
fill in molds with cover Pack the moios
in ice with ice cream, salt we'll, and freeze
four hours. Dip mold in hot water and turn
oil In 4paf
whipped cream. Mix with powdered sugar.
You can also decorate pudding.
Miscellaneous Recipes.
| CREAM PUFFS.-A half pound of butter.
three-quarters of pound OF flour, eight
eggs, two cupfuls Of hot water Melt the
| butter In the water, set over the nre, ana
| bring to gentle boil. Then put in the -four
| and boil it until 1t leaves the sides of the
| saucepan, never ceasing to stir. One minute
| is enough Turn into bowl to cool Beat
| the eggs in. one at time. beating each for
| a minute and when all are in beat all to-
| gether for two minutes Set on the ice for
an hour, then drop in great spoonfuls of
equal size upon buttered paper laid in
| broad baking pan, taking care not to let
them touch one another. Bake for fifteen
| minutes in a good oven, by which time they
| should be golden brown. When cool, make
slit in the side Of each and fill with
filling made by beating in double boiler
| a cup of milk to which a pinch of soda has
| been added. Add two teaspoonfuls of corn
| starch wet UP in little cold milk, and
| gradually one egg beaten light with a half
cup of powdered sugar, and stir until thick.
| Remove from the fire, add a teaspoonful of
vanilla, and when cold fill the puffs.
| German Dishes.
| KAFFEE-KUCHEN.-O pint of bread
| sponge; one tablespoonful of molasses one
+, teacup OF sugar; one teacup of seeded raj
sins; one-half teaspoonful of soda; one egg;
| butter the size of egg. Spice to suit the
| taste. Flour to make as stiff as pound cake.
Mix with spoon, let rise until light. and
bake as bread,
| COFFEE WHIP.-Place two tablespoon
| fuls OF unground coffee In a pan and brown
| 1t; II already roasted heat until hot, stir
1 ring all the time; turn at once into one pint
! of rich cold cream with two tablespoons of
| fine sugar and stir minute. Let Ii become
| cold, remove the coffee. and whip to a stiff
froth.
| GERMAN LOVE KNOTS-One cupful
each of egg and rich, sweet cream Beat
| the eggs we'll, add the cream and pour on
| the -four. working as stln as you can. roll