Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-03-11
.LENTEN DISHES NOW
Dainty Timbales for the Pen
itential Season.
RICE AND LOBSTER
EGGS A LA NEWBURG MADE IN A
Chatting DISH.
Rice a La Italienne Has Important
Nourishing Posi-
bilities.
Written for The Evening Star.

Written for The Evening Star.
Special receipts for the Lenten season are
of interest not only to families where the
penitential period is strictly observed, put
in a large number of households where the
appetite for meat is on the gradual decline
While vegetaranism pure and simple mas
not been adopted to any amazing extent In
America there has been a decided ten
dency within the last few years to use less
hearty meat dishes
Mushroom Timbales. make a
wholesome heterogeneous food for Lenten
menus These timbales are available
either for the main dish of the dinner OF
luncheon or as an entree and Will De
found so very satisfying as to do away
with the desire for meat. Choose small
fresh mushrooms, and for each half pint
allow one cup of stale bread crumbs, one
gill of milk and the whites of five eggs
Cook the milk and bread crumbs together
until quite smooth, then stir in the mush-
rooms, which have been peeled and chop
ped fine. Add salt and pepper to TASTE
then whip in the whites of the eggs Whlch
have been beaten to a stiff froth. Butter
timbale mods and fill with the mixture
Stand in pan of hot water, cover with
paper and cook from twenty to twenty-five
minutes in a moderate oven. Turn out on
a hot platter and serve with a cream sauce.
Garnish with water cress.
Rice Timbales with Lobster.-Wash one
good cupful of rice and place in double
boiler with two cupfuls of milk and let
cook until dry and tender. Then stir In
one tablespoonful of butter one teaspoon
full OF onion juice, salt and pepper to taste
Lastly. add the whites of three eggs beaten
stiff Press into timbale molds and cook
as directed for mushroom timbales. Turn
out on a platter to form a border and fill
the center with fricassee of lobster. Sc
lect fresh hen lobster of about three pounds
and boil in sailed water for one-half hour.
When cold remove the meat from the shell
and cut into dice. Put one tablespoonful OF
butter in a saucepan and cook with one ia
blespoonful of flour until it bubbles. Add
one-half cup each Of cream and of milk,
stirring constantly until the mixture bois.
Add the lobster with salt and pepper to
taste, and heat thoroughly. Remove from
the fire, add the beaten yolks of two eggs
and one tablespoonful of chopped parsley.
Devtled Spaghetti.-Early in the day on
which the dish is to be served place an
ordinary can of tomatoes in saucepan
over the fire and let stew until reduced to
one pint. Then stand aside until needed
Wash one-half pound of spaghetti and cook
in boiling water, well sailed, for one-half
hour Drain and throw into cold water for
a moment or two and then drain again.
Melt four tablespoonfuls of butter in a
saucepan. add two tablespoonfuls of flour
and cook until brown. Then add the to-
matoes, which have been strained. two
tablespoonfuls of finely chopped green pep
per and the spaghetti. Season to taste, COW
er the whole witl grated Parmesan cheese
and serve.
Delicious Baked Fish-The following re-
ceipt Is applicable either to cod or had
dock Select fish weighing three pounds,
and remove the skin and central bone.
Break two eggs into a bowl and beat well
snowflake crackers broken intD tiny pieces.
alsogon teaspoouful Of sugar. one-QsiarterS
teasp00n Of salt. e. dash 81. pepper ana j.