Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-16

I the eggs will make a yellow icing and SO on
These cakes look pretty when mixed.
Cocoanut Cake.--To the well-beaten yolks
| of six eggs add two cupfuls of white sugar.
| three-fourths of a cupful of butter one Of
sweet milk, three and half OF flour, one
| level teaspoonful of baking soda, two of
whites of four eggs. Bake in layer cake
| tins. For the filling whip the whites of
| two eggs to stiff froth, add one cupful
| of powdered white sugar and fresh or des-
seated cocoanut to thicken. Flavor with
| half teaspoonful of lemon extract Spread
between the layers and on the top and
| sides OF the cake, sprinkling over all as
| much grated cocoanut as the filling will
| hold.
Pickles and Spiced Fruits
East Indian Chutney.-Place in a large
chopping bowl twelve large. tart apples
that have been pared and cored. adding
one pound of large. selected raisins. a quar-
| ter Of a pound of currants seven peeled
| tomatoes, four ounces Of young onions, a
| Glove of garlic, and half peeled cucumber.
Chop these ingredients fine as possible,
| sprinkltng with one pound of brown sugar
! and half a pound of salt; mix well and turn
| Into large porcelain preserving kettle.
covering with three pints of white wine
| vinegar, adding a spicebag of cheesecloth
holding two ounces of ground mustard,
| four of the seed, one ounce of paprika. one
whole nutmeg, and one-fourth ounce of
| tumeric, simmer for two hours and press
| through a colander before bottling in self
sealing jars.
Sweet Cucumber Pickles.-Peel and cut
one dozen cucumbers into thin slices, put
ting them in a large bowl and lightly
sprinkling with salt; allow them to stand
for twenty-four hours: then drain and pack
them in pint glass Jars, covering them with
| weak vinegar. again Stan for
week. after which carefully drain off the
vinegar, adding to each pint one cupful of
| sugar, one-half teaspoonful of cinnamon ex-
tract, a tiny pinch of ground ginger, and six
whole cloves. Place this spiced vinegar in
a granite saucepan, adding in the same pro-
portion one gill of water, half teaspoonful
of minced lemon peel. and small handful
Of raisins, and boil for ten minutes; when
quite cold pour over the cucumbers and
close the jars alright.
| Sweet Mixed Pickles la Julienne.
-serape and wash half dozen young
| carrots and parboil in salt water for
| three or four minutes, then drain and
set aside to cool; meanwhile cut into strips,
| julienne fashion. six large green toma toes,
| three large white onions, one large red pep
per rejecting the seeds), three sour apples.
one small cupful string beans, and finally
| the carrots treated in the same manner;
place all these ingredients together in the
preserving kettle in which they are to be
| cooked, busting with salt and pepper and
! little paprika, and allow them to stand
| for twelve hours> When ready to cook drain
off the water that will have formed, adding
| sufficient vinegar to well moisten, one cup
| full of vinegar, tablespoonful of olive oil
and two teaspoonfuls of celery seed tied in
a bit Of muslin, boil for almost five minutes.
Remove from the fire and mix in quickly
half a teaspoonful of ground English mus
tard blanched with a little vinegar seal
Immediately in small, well-closed Jars.
SYSin NIYrr pfc- 10, md kha
| fruit carefully and for every four pounds
tof currants take two pounds of brown sugar.
one pint cider vinegar. one tablespoonful
each of ground cinnamon cloves mace nut
meg and allspice. Make a syrup of the
| sugar, vinegar and spices. Put in the fruit
| and boil all together for one-half hour. Fill
into wide-mouthed bottles. lay a paper wet
with vinegar over the currants and tie up
| the mouth of the bottle with paper.
Delightfully."- Informal.
| And rejecting the life Of the summer
| rather than anticipating that of the winter
| is autumn entertaining. For little dinner
party the hostess may use new and most
effective centerpiece. The ordinary linen and
lace for the middle of the table is omitted,
and its place is taken by one Of the large,
round, handsome trays of Sheffield plate, on
which stands either a silver bowl or loving
cup, or else piece of cut glass of similar
shape, in which the flowers are put to re-
fleet in the brilliant silver below. All around
! this. not too close together. are small silver
dishes, alternating with others of similar
size of the cut glass, and these are filled
with bon bons. tiny cakes, nuts. jellies, and
crystallized fruits. The addition of prettily
shaded candles matching the color of the
flowers makes a really beautiful and I'M
usual table. The purple and lavender gar
den asters are lovely for October dinners,
as are the rose-coored ones mixed with
white. For menu use this:
Celery. radishes, sailed nuts.
PURGE of fowl.
Mold of halibut with shrimp. white sauce.
CucumberS.
Mushrooms with double cream.
Breast of duck with orange slices and
currant jelly.
Stuffed egg plant. French peas.
Sweet potato souffie.
Pineapple sherbet with maraschino.
Lettuce with cream cheese and pimolas.
Chestnut mousse. Small cakes.
Coffee
This dinner leaves out the meat course as
GENTLY substantial The sherbet may be
omitted, as. like the old-fashioned roast, 1t
is not considered essential.
The soup Is made by Stewing the giblets,
necks, wings and drumsticks of the ducks
removed before they are roasted; it is then
mixed with portion of hot bouillon and
rubbed through fine sieve and added to the
rest of the bouillon till 1t Is Of the consist
ency Of cream; 1t Is served hot, highly sea-
soned with croutons.
Mushrooms are at their best in the dish
given, retaining all their flavor. Take the
largest you can get, remove the stems and
peel them. Toast rounds of fresh soft
bread, and arrange them in baking dish
and spread with the thickest sweet cream,
sprinkling with salt and cayenne; lay one
mushroom on each round, fill the center
with the cream. salt and pepper. cover the
dish closely, and bake thirty-f1ve minutes
in hot oven. Take out the rounds and
lay one on each hot plate in serving.
After this have large, thick slices of hot
roasted duck breast, with thick peeled slices
of orange. each one with a teaspoonful of
currant jelly it.
The stuffed egg plant is made by cutting
it lengthwise, removing the center, pressing
it till dry. crushing it and mixing with an
equal measure of soft bread crumbs; season
well, add lump Of butter as large as an
English walnut to each half, and bake half
an hour, basting with butter and water. |
Serve the two shells on a platter.
For the salad take two cream cheeses and !
mash with two tablespoonfuls of cream. |
and mix well with two dozen finely chopped |