Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-11-12
The Cook.

as possible. Dot with bits of butter. and
set under the broiler until crisp and brown
all through the top.
1t is pleasant change to bake croquettes.
Make the same for frying in deep fat.
Make sauce by putting two tablespoon
fuls of butter into a frying pan, with one
slice of onion, of carrot, one Glove and
bay leaf Cook all together until the
butter begins to turn brown. Then add one
tablespoonful of dry flour and stir until IT
turns dark brown. Draw away from the
! fire and add . large cup of stock or NOT
water. Season and cook for hFe minutes
| Add a little of this to the bottom OF snail
low cake pan and put in the croquettes.
Basic with more sauce and put into hot
oven. Cook until brown basting once or
twice. and serve with the rest OF the sauce
poured around them.
With a thin-bladed, sharp knife il is pos
slble to separate the orange pulp from the
membrane and yet keep it in shape Cut
down from the surface TO the center at one
side of membrane inclosing a section of
pulp; then cut down close to the pulp on
the other side of the membrane; a third
time cut down TO the center close to the
next membrane, and take out section of
pulp. which has been loosened, in one
piece. Then cut down close to the other
Sue OF the HelEDfdte ldhiIS Out the pup
as before.
To preserve the color of green beans and
other vegetables while cooking, nearly all
French cooks use little carbonate of am
monia. The ammonia has no bad effects,
as it evaporates while boiling, and only an
infinitesimal amount is required-say, what
you could lay on the point of a narrow
penknife. This VIII lessen the odor of boil
ing cabbage.
Sometimes the fat that has been used a
good many times for frying, and has been
strained, will get too discolored to use. Put
| in with il about six times as much not
water boil for twenty minutes, and turn
| into pan to get cold. When it rises to a
| solid cake on top put back into the frying
kettle and add a couple of raw potatoes:
| When ii has heated the impurities VIII
gather on the potatoes.
The planest of simply boiled beef becomes
| delicious and appetizing dinner dish II
| it is only served with horseradish sauce.
| There are many recipes for this, but they
are all taken from two fundamental ways
| of making-either an uncooked dressing,
| for which the foundation is whipped cream,
| or a heated and thickened sauce made with
milk For the first whip half a cup of
cream to a stiff froth add to it one salt
| spoonful of salt, one teaspoonful OF sugar
| and four tablespoonful of horseradish II
not sour enough add vinegar to taste. The
| cooked dressing may be thickened by adding
| a half cup of cracker crumbs to two cups
| of milk and seasoning with tablespoon of
| butter, or the butter may be rubbed with
| an equal part of flour and added TO the hot
milk instead of cracker crumbs. Add a
| half cup of fresh horSeradiSh TO either OF
| these foundations, and salt and pepper to
| taste. HOrSeraGlSh is also mixed with the
hot apple sauce which is served with roast
| duck or goose. First put the apple sauce
| through a sieve, and to one large cup of
| it add two tablespoonfuls of powdered
sugar, one-fourth cup of grated horserad-
ish and the same amount of whipped cream
With Chocolate.
r,r ,o,C
a cup of water and one teaspoonful cream
tartar over the fire and boil without stirring
until it will come TO the hard crack when
tested in cold water. Take from the fire,
add teaspoonful of vanilla, and turn out
into a pan on buttered marble slab. When
it is nearly cold turn in the edges, and with
glass or wooden roller roll out quickly
until it is fiat and thin. If you use a wood
en- roller, scatter a little powdered sugar
over the chocolate. Cut into strips two
| inches long and one inch wide and dip in
melted chocolate in tablespoons with three
| fourths of cup of sifted -four. They must
be cut in as lightly as possible with little
| stirring Drop in teaspoOnfuls in the but
! tered paper. Sprinkle powdered sugar over
| them and bake about fifteen minutes in a
! slow oven.
| Hot Sauce-Melt over the fire two souares
| of chocolate, and add, gradually stirring all
| the time, half cup of sugar and a cup
| OF boiling water. Stir until smooth and
| gradually heat in a cup of cream, into
which have been beaten the yolks of two
| eggs.
Charlotte Russe.-Soak quarter pack
age of gelatin in one-third of cupful of
! cold water for two hours. Whip a pint
! Of cream TO stiff froth Stir square of
| chocolate, with two tableSpoonfuls of sugar
| and one of water. over the fire until smooth
! and glossy. Add TO this a gill of hot milk
| and the soaked gelatin, stirring until the
| latter is well dissolved. When it is cool
| but not set, stir ii into the whipped cream
| and stir every few minutes until il begins
| to thicken. While it will still pour turn
| it in on a quart mold which you have filed
| with lady fingers. Stand on the ice and
serve with rich plain cream.
Rice Pudding.-One quart milk heated in
| double boiler. Stir into it two-thirds of
| a cup of sugar and the yolks of two eggs,
into which have been beaten two table
spoonfuls of cornstarch. Boil this until it
thickens, and stir in two squares of melted
chocolate. The last thing add cupful of
rice, just cooked and still hot. Beat this
in as lightly as possible, and turn into
baking dish, making a meringue out of the
whites of the eggs, and brown in the oven.
Or turn into custard cups and serve cold
with whipped cream.
Chatting Dish Dessert.-Put in the chafing
pan two squares of chocolate, four table
spoons of sugar and four tablespoons o.
hot water. Stir over the hot water paf
until smooth, take out the hot water pan,
add three-fourths of a cup of cream and
milk mixed, and stir until it boils Put
back over the hot water pan. and add two
yolks of eggs beaten with one tablespoon
full of cream, a little salt and ground Gin
namou, and stir until ii thickens Fold in
lightly the whites of two eggs beaten stiff
and cook over the hot water ten minutes
more until light and spongy. Serve hot
with ice cold whipped cream which has
been sweetened and favored.
Celery.
HolIandase-Trim the root and cut off the
outside pieces without breaking the head
Wash out the inside of each head carefully
and tie the heads together in one large
bunch cook in slowly boiling water. to
which has been added plenty of salt, for
about an hour. Drain when dome take off
the strings, and arrange on platter Pour
sauce Hollandaise over it and serve a half
head to each person
Fried-Cut small, solid stacks of celery
into lengths of two inches each Soak them
in cold water for half an hour and throw
them into sailed boiling water. Boil for five
minutes drain and dry on a napkin or
towel. Put two tabespoonfuls of butter
or olive oil in a frying pan, add a little
chopped onion. put in the celery little at
time and stir until it is brown. Drain.
off the fat in taking out and serve on
napkin.
Breaded.-Cut in four-inch lengths. Dry
them well after washing and dip in beaten