Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-03-11

grating of nutmeg. Butter a baking pan
lay in one piece of the fish, sprinkle with
salt and pepper and pour half the cracker
and egg mixture over the fish. Cover with
the second piece of fish, season and add
the remaining sauce. Cook in slow oven
and as custard forms in the pan, lift it
carefully from the sides of the dish and
place on top of the fish. Repeat the pro-
cess every ten minutes. When the fish is
nearly cooked, cover the top with small
bits of butter and allow it to brown. Ar
range on hot platter, garnish with parsley
and slice lemon and serve with Hollandaise
sauce.
Filet Founder with Rhine Wine-Floun-
der can be rendered Il most acceptable din
ner or luncheon dish when cooked in the
following manner: Select thick fish and
cut into filets. Lay them into an earthen
baking dish which has been well buttered.
Dust with salt and pepper, place bits of
butter here and there and pour just little
Rhine wine into the dish. Bake in a mod
crate oven for twenty minutes, basting
three or four times during the process.
Serve on platter garnshed with green
parsley. Make sauce by stirring suf
ficient chopped parsley into the liquor in
the pan to render it quite thick.
Lobster with Mushrooms-Both lobster
and mushrooms are counted among table
luxuries, but cooked in the following man
ner the cost is not excessive: For one
medium sized lobster the proportion re-
CURED is one dozen mushrooms. The
lobster should be- purchased alive and
cooked several hours before it will be re-
quired, allowed to become quite cold and
then removed from the shell. For dozen
mushrooms the quantity yielded should be
two cupfuls, measured after being cut into
dice. Peel the mushrooms and cut into
very thin slices, then place in a saucepan
with one tablespoonful of butter, which has
been cut into bits and rolled in little
flour. Cover tightly and let stew in their
spoonful of flour and let cook until brown
and add one-half cup of boiling water, two
or three drops of tabasco sauce few
drops of lemon juice and one tablespoon
full of chopped parsley. Stir until well
blended. then add the lobster meat, with
salt to taste and stand the vessel over one
quart of boiling water until the lobster IS
thoroughly heated. Serve in ramikins which
have been kept in hot water for several
minutes, in patty shells.
Eggs la NeWburg-Lent is apt to mean
eggs in over abundance and for that rea-
son a new method for cooking them may
be welcomed. Prepare the NeWburS mix
ture in a granite saucepan or chaf1ns
dish by cooking together one-half pint OF
cream and the beaten yoikS of three eggs
until thick. Season to taste with SAT-,
cayenne pepper and sherry. Then add SIX
eggs which have been boiled for twenty
minutes, peeled and cut into quarters. Let
stand until thoroughly heated and serve
either from the chatting dish or mdlVlouai
molds.
Rice a PItalienne.-For five persons one
pound of rice will be required. WASH tl.I
Oughly In several cold waters, lneH uIy
and cook in large kettle two-thlrds Iull
of boiling water until it is soft enough 10
be easily broken, but not soft enough 10
mush Drain thoroughly and COOL Put one
fourth pound of butter In saucepan WIN
one medium sized onion, shredded. Cook
slowly until well Drowned, then add the
rice and quarter pound of grated cheese:
Mix with two forks until well blended
meyer stir rice with a spoon. Cover the
pan tightly and cook in a moderate oven
for twenty minutes.
A Novel Potato Salad.-This salad com
bines potatoes with nuts, and is hearty
enough to make the main dish for the lam
lily luncheon. For four potatoes allow one
cupful of English walnut meats, slice OF
onion, bay leaf and a blade OF mace.
Add the seasoning to boiling water with
little salt, and cook the nuts for ten min
utes Drain and throw into ice water until
cold, then dry in soft towel.
Add to the potatoes, which should be boiled
until tender, sliced and kept hot until
blended with the dressing. For this place
teaspoon of salt and half that
quantity of white pepper in bowl with
three tabiespoonfuls of olive oil. Add one
of vinegar measured In
spoon which has been rubbed with Glove
OF garlic. Cut the onion into bits mix 1t
with the hot potatoes and cold nuts and
blend with the dressing. which has been
stirred until thoroughly mixed. Stand on
ice and serve on bed of lettuce leaves.