Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-09
Sunday Supper


light supper is prepared, often simply ar
ranged on the buffet so that each may help
himself. OF course only few dishes are
necessary, but they may be hot and good OF
their kind. Here is simple menu:
Creamed oysters. Deviled ham sandwiches.
Chicken terrapin. Coffee.
Mandarin salad. Cheese straWs.
Cups Of angels food, with ice cream.
The oysters may be served in green pep
pers or not, as one wishes; potatoes may
accompany them IL heartier meal Is de-
sired.
After this course have chicken terrapin,
in pretty little terrapin dishes of china;
serve with the covers on to insure the
chicken being hot To prepare this make
the usual Newburg mixture, one cup Of
cream, yolks Of three eggs well beaten, salt
and cayenne to taste; thicken. drop In two
cupfuls of cold roast chicken cut in dice.
and. last, three tablespoonfuls Of sherry.
The salad Is new one. Get large manda-
rim oranges and cut of q section one-third
from the top Of each. Remove the pulp
carefully, macerate 1t with oil and lemon
Juice, a little salt and pepper. and lay on
ice Scallop the edges of the shells and put
yellow lettuce leaves around each. Pour on
the juice from the mandarin pulp and put 1T
on as much grape fruit pulp, which you
have also chilled. Mix the two and NIL the
shells heaping full. For final course take
an angels food cake and cut 1t into cups
and fill with white Ice cream or with
mallows and almonds.
Aids to the Cook.
Croutons-Are nice accomplishments to
soups and are made by cutting bread into
small dice and browning in the oven.i These
are sweeter than crackers and some use
them entirely in their place.
Stale Cake-Can be converted into nu-
merous dainty and quickly made desserts
and should not be wasted.
Cookies-There are various little cakes and
cookies sponge and fruit cakes that keep
well for different lengths of time while
plum pudding keeps months and seems mel
lowed and improved by age.
Tart Crusts-Put in tight receptacles keep
fresh some time and often are handy to
convert into desserts on short notice.
Crackers-Kept in tight jars win retain
their crispness If they become tough they
may be made crisp and fresh by heating In
the oven.
Mincemeat-Is also an article that can be
kept on hand.
81
be kept sifted. It is well to have. q little
prepared flour ready to make hot bread
dumplings, ETC., on short notice. It may
be made at home by thoroughly sitting the
usual proportion Of baking powder and salt
with it, and should then be put into tight
paper bags cans.
Drowned Flour-Ts useful in soups and
gravies. To prepare it put flour into a fry
ing pan on the stove and stir constantly un-
til a light brown.
Brown Roux-Or Drowned butter and flour
Is used much the same as Drowned flour.
Cook until a rich brown one cup of melted
butter poured from the buttermilk, which
settles, and one cup and half Of -four. 1t
ought not to scorch.
Dried Beef-Picked fine and cooked two
or three minutes in Drowned butter and
-four then packed in any vessel, will keep
many weeks and by simply boiling with
milk is ready at moments notice.
Codfish-May be picked fine, dried and put
away until wanted.
Currant Cakes.
Heart Cakes.-Work half pound of but
ter to a cream with the hand. Put into it
four yolks Of eggs and twowhites. well
beaten, half pound Of sifted sugar, half a
pound Of dried flour, two spoonfus Of Or
ange flower water. half pound of cur
rants, one ounce of candied orange and
citron. Beat till the cakes go in the oven.
This quantity will fill eighteen tins.
Eccles Cakes.-Make good puff paste in
the ordinary way. Roll into a sheet about
one-eighth of an inch thick, and cut the
sheet into disks about three and half
inches in diameter with plain cutter. Roll
the disks out thin, lay them on board,
damp them over with water, and then
thickly cover with currants mixed with a
little shopped peel and sugar. gather up the
edges, and press fiat with the palm Of the
hand. It should be a round cake. Roll it
slightly with your rolling pin, keeping as
round as possible. Notch the cakes with a
blunt knife. dust with powdered sugar. and
bake in a moderate oven.
Rock Cake.-Rub half a pound of butter
or good sweet dripping into a pound of
flour. Stir in two heaping teaspoonfuls of
good baking powder, add pinch of salt, a
little finely minced lemon peel. two to three
tablespoonful of fine sugar, and half a
pound of dried currants Moisten the whole
with two eggs, well beaten, and little milk
Make up into a stiff dough- and bake on
creased tin, setting the rock cakes well
apart from each other in little stiff KNOBS
Fifteen to twenty minutes is a sufficient
time to allow for the baking of these old
fashioned favorites.
Griddle Cakes.-Rub six ounces of good
dripping into pound of flour, add two tea
spoonfuls of good baking powder, and mix
thoroughly. Work into this half a pound
of dried currants, add a pinch of salt, a
grating Of nutmeg, and make up into a light
dough with milk. Roll out on a Toured
board, stamp into rounds with the edge of
small teacup. bake for fifteen minutes
either on gridde or In the oven. Some
cooks add little sugar to the above in
gradients. but the general preference is for
the unsweetened. crisp little cake produced
by the above method
Plain Currant Cake.-This simple recipe
makes splendid currant cake for children.
We advise that you bake it in a large, shall
low tin, remembering that the outside crusts
of newly baked cakes are particularly crisp
and delicious. One pound of -four quarter
of pound of clarified dripping two tea
spoonfuls of baking powder, eight to ten
ounces of currants, two ounces of fine SUI
gar, one egg, little milk Mix flour and
baking powder; rub in the dripping, add the
curants, the sugar, and a generous grating
Of nutmeg. Make into a light dough with
the egg and milk, and bake for forty-fiye
minutes in shallow tin.
Macaroni.
Macaroni. Plain.-Boii half pound of the
sticks well broken up, and when fully
sweiled and tender Casually in twenty min
utes) drain and rinse in clear water. Thick
en- two cupfuls Of milk with a little corn
q Ia roh md oo1t o,,l