Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-10
For Midday Lunch.

/
| previous nights dinner But In holiday
season, when more members of tho ,amily
are apt to be at home for this midday meal
warm dish is usually needed to supple
ment cold meats. etc. OR, II the housewife
pfefers, delicate dessert gives a certain
zest 70 an otherwise simple repast. Hero
are few tasty dishes which will fit well
into the luncheon bill of fare:
! Steamed Fish.--Put three-quarters of a
cup of milk into small saucepan. with a
thick slice of onion and little salt pen-
per and nutmeg. Let them simmer gently
for quarter of an hour. Thicker the milk
by adding three rounding tablespoonfuls of
Hour which has been carefully mixed with
small quantity of cold milk and STIR in
| one rounding tablespoonful of butter Turn
the sauce, which will be very thick into a
strainer and rub with the back of a tea
spoon into BASIN Have ready one pound
| OF raw white fish. which has been freed
| from skin and bones and passed through a
| mincfng machine. Mix this with the white
sauce and add the yolks of two raw eggs
zone at timel, beating them thoroughly
into the fish mixture. Next add little
| more seasoning and lastly the whites of
| the eggs whsked to very firm froth.
| Cover the inside of china bowl with a
| layer of warm butter and fill it with the
| prepared fish, Tie a buttered paper over
| the top and steam gently for three-quarters
| OF an hour. By this time II should be suffl-
/ with melted
butter sauce or good brown gravy.
Baked Gods Head-Trim and wash the
| head and part of the shoulders OF one cod.
| Chop half a pound of veal and add to it
one teaspoonful of salt, saltspoonful of
pepper one tablespoonful of chopped pars-
| ley and one teaspoonful of finely chopped
onion. Stuff the fish with this and put into
baking pan covered with buttered paper.
| Add half cup of water to the pan. Bake
| in a moderately hot oven for three-quarters
of an hour, basting frequently. When
nearly done remove the paper, haste with
melted butter and dust with Drowned
| bread crumbs, Serve with brown sauce
Fish Outlets or Croquettes.-Makea gravy
| with one cup of milk, two tabIespoonfuls OF
flour and one tablespoonful of butter. Stir
| until smooth and add the yoks of two
eggs, together with one teaspoonfuI Of
/ ninety chopped onion, one tablespoonful OF
pepper, one level teaspoonful of salt and
dash of red pepper. Mix this sauce with
two cupfuls of cold cooked fish. Form into
fiat outlets or round croquettes, dip in egg
and bFeadcrumbs and fry in very hot fat
Eggs, With VfleroI Sauce.-Fry two ia
| blespoonfuls of butter and two tablespoon
| fuls of -four together for few minutes
| without letting the butter brown, adding
by degrees a teaspoonful Of chopped pars-
| ley, salt, pepper and pinch of mace, and
finally one cup of milk. When these are
| we'll mixed pour IN a cupful of cream or
half cream and half milk and stir until the
sauce is smooth and thick. Let them sim
mer for five minutes and remove the pan
! from the stove Add the yolks of two eggs
and stand aside until nearly cool. Cook
some eggs in boiling water for five minutes,
then drop them Into basin of cold water,
and when they quite cool remove the
shells and roll the eggs In the prepared
sauce. When cold and firm dip into beaten
raw egg, cover with fine breadcrumbs. Al
| low fifteen minutes for the breadcrumbs to
become incrusted on the eggs and fry them
| in a wire basket until a pale golden color
| Arrange the eggs in the middle OF a hot
dish, and serve with cream sauce in which
parsley has been sprinkled
Poached Eggs With Spinaoh-Cook half
| a can of tomatoes with one tablespoonful
| of butter. slice of onion and q slice of
| raw bacon. When these are heated through
! add two tablespoonfuls of Worcestershire
| sauce and season with pepper, nutmeg and
! salt. Pass the sauce through a sieve But
| ter china cases or cups and fill half full
with cooked spinach. Make hole in the
center or the spinach and fill with two tea
spoonfuls of tomato sauce Poach an egg
| for each cup in boiling water, to which has
! been added salt and q, teaspoonful of vim
/ egar. As soon a the whites of the eggs ara
| set lift them carefully from the pan with a
| fiat strainer and after trimming the white
| SO that 1t Is neat and round lay an egg
! over each spinach cup. Sprinkle the top OF
| the egg with tiny squares of toasted bread
| or cover with tomato sauce. Grated cheese
viii also add to the tastiness of this dish
| II sprinkled over the top
| Kidneys in Cases.-Stamp out six me-
| diminished rounds from some slices of stale
| bread an inch in thickness. Make a hol-
low IN the center of each and fry quickly
| In boiling fat until they are a golden
| brown. Remove the skin from four kid
| neys, split them in half and. after remoy-
! Ing the cores, cut them into dice-shaped
| pieces. Put one tablespoonful Of butter
| into pan with a slice of bacon and as
soon as the butter is hot add the kidneys
and simmer gently for half an hour. Take
| from the pan, place on the fried pieces OF
| bread and cover with the following sauce.
Into the pan from which the kidneys were
| removed stir in half q tablespoonful of
! flour, and when this has mixed with the
| butter nnf.fI
! OF Worcestershire sauce, the same quantity
| of tomato catsup and season with salt and
| pepper. Strain over the kidneys.
French Hash. = Wash a calf's heart
| through several waters and cover with boil
! ing water Cook for three hours until ten
der When done chop very fine and add
/ pint of liquor in which 1t was cooked.
| Place on the fire and stir until fl boils,
when 1t should be seasoned with a tea
spoonful of kitchen bouquet. a teaspoonfui
| of salt and dash of pepper Cook on the
| back of the stove for twenty minutes. Toast
| small squares of bread and heap the hash
t on these. Thicker the remaining gravy
| with one tablespoonful of flour and add one
| tablespoonful of butter. Pour over the
/ toast and on top of it all lay poached
] egg.
| Surprise Bananas.-Pee1 some bananas
and cut into pieces two inches In length.
| One end CT each piece shoul6 be cut evenly
! enough SO that it be made to stand up
on a platter Boil some homemade apple
| jelly and drop IN the bananas When the
| jelly has cooled little take out the pieces
| of banana sprinkle them with desiccated
| cocoanut and place them the dish
| which they are to be served. When the
remainder OF the jelly IS cold ii should be
| placed in chunks around the bananas and
! a cold boiled custard poured over the top.
Lemon Pudding.-Put two ounces OF but
| ter in a saucepan and when melted stir IN
slowly one tablespoonful of flour and one
tablespoonful of eernmeal. When the in
| gradients form a thick paste, add quickly
one pint OF milk and stir until the mixture
/ has boiled and thickened. Remove from
| the stove and add three rounding table
| spoansful of sugar, the grated rind of one
| large lemon and one teaspoonful of vanilla
| Fold in the yolks OF two eggs which have
been beaten previously and one tablespoon
full of finely chopped candied lemon peel
Add one pinch of salt to the whites of the
eggs and whisk to stiff froth When the
pudding is cold add the whites of the eggs
and the juice of the lemon. Cover with a
thick nIiff brOun In a inadff.r, over,