Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-02-04
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night work. Drink plenty of 1t. Drink he
fruits with cold mot iced water). but eat
the ice.
Creole Rice
Wash and pick some rice carefully. say,
a third of coffee cup. and put 1t in two
and one-half pints of rich milk; add
trace of salt and the smallest amount of
sugar, SO as to sweeten lightly. Put in an
oven, not too brisk, for ten minutes, then
open the oven and stir well. Repeat this In
fifteen minutes, again in fifteen minutes.
Close the oven for any time from forty
minutes to an hour and more. and the
spoon VIII determine If 1t is DONE 1t should
be soft, but not run. A brown skin should
have formed at the top. 1t may first be
seasoned with ground nutmeg or stick Gin
namon. 1t is then ready hot or cold and
without sauce, for the table. There are
two ways of using a part of this pudding.
One Is:
Rice Sandwich.-The Creole rice may be
shaped to circle. in which make cavity.
left to stand in cool place to be firm.
When so cut in half horizontally. Take
peach preserves, preferably last years do
ing, home made, Of course, and spread
neatly on the lower ring. Mask well with
the strip. Put on the upper ring and mask
well with strip. Put in a cool place until
serving. when cut shaped and serve with
unf1avored cream.
Frozen Rice.-Is another, as this prep
aration, If 1t can be fitted into the labor OF
the Creole rice. Is economy of material and
labor. Cut the cold rice into thin slices and
lay apart. Have some best cooking raisins
scalded, seeded and wiped, and cut In two
little crystallized fruit. but 1t is not nee
essary, only IL at hand. Pack the sliced
rice in layers with the raisins In a mold to
take the quantity, but not tightly. Flavor
a cup of thick cream strongly Of catawba,
even half and half. being careful not to
curdle and being discreet as to the cream
and wine so that there may not be any
wasted by providing too much for the
spaces in the rice and raisns. Pour this In
until soaked to the bottom of the mold and
fill to brim. Cover and freeze 1t should
be as hard as firm iced cream and form
sparkling crystals throughout.
A Quick Iced Cream.-Whip one-half pint
of table cream stiff in a bowl filled with
rice; add trace of salt, Sweeten with
powdered sugar family. add tablespoon of
maraschino and stir In well; also a dozen
sweet almonds, not blanched, and chopped
fine. Stir well and put in any mold-a tin
box will do-and freeze. 1t will freeze per-
fectly soon.
The Secret of Salads
Is that each piece OF the ingredients
should be distinct or all things avoid a
hash The oil must predominate: nearly
all failures in salads are due to the mixture
being mush and lacking OIL This is more
true of potato than of any other salad
They must be cool; never cold or Icy And
the dressing may not be made of bacon or
other fat. 1t may be anything else SO
made. but 1t is not salad OF potatoes. The
skilled way is to make 1t of potatoes spe-
cially boiled and dressed while still warm
from cooking (at least to blood warmth).
of course so boiled as not to crumb Allow
for the dressing oil In proportion of three
tablespoons of oil to one of vinegar or the
juice of small fresh lemon
Salad for Four Peopie Mint 81 M
tatoes. salt, white pepper, two dashes of
cayenne. a teaspoon of made mustard Cut
the potatoes in half slices or dice. mix with
them whole small onion grated or
more, sliced thfnly, II preferred: and nearly
equal quantity OF chopped and trimmed cell
cry. endive. cabbage, shredded lettuce. etc:
dressing the top at discretion with young
lettuce leaves or any fresh young growth OF
the vegetable most convenient Add a few
olives or chopped picked beets and eggs
hard boiled. To make bulk. IL other things
are scant, hard boiled eggs NAV he rnixed
with the potatoes. but as relish, IL there
is plenty of green stuff, this IS not neces-
sary. II for main supper dish, very well
Cream Potato SaIad.-This is Chicago
fayorfte. Make a dressing OF one fresh
egg, chilled, with one tablespoon of oil. and
when the mayonnaise rises decidedly move
little apart on the plate, or into another,
and into this small portion blend the Juice
of half fresh lemon smoothly; return this
to the rest, mix well and reserve a tea
spoon OF the mayonnase. Into the main
dressing add double cream, stirring to a
good consIstency-it must be thick; and II
not acid enough to be "a mild sharp" add
the reserved mayonnaise. The secret of this
solid is the pains taken with the cream
dressing. which must stiffen a little Cut
the potatoes to small dice. also one me-
dunn sized fresh cucumber into little dice:
crate small onion fine, add salt pepper
and mix these all lightly well. The salt
and dressing to be blended not less than
fifteen minutes before serving, the top
masked with the dressing, with touch OF
green and the whole laid in a bowl on let
fuee leaves.
Chocolate Biscuits.
Beat up whites of eggs TO a stiff froth.
add enough sugar and powdered chocolate
TO make into stiff paste. and few drops
Of essence of vanilla. Drop portions of this
mixture on TO a baking tin and bake 10
slow oven TIL ox1nn