Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-15

Put a tablespoonful OF butter In a sauce
pan with two tablespoonfuls of flour. stir
ring continuously and not allowing 1t to
become brown. Reduce with two cups
chicken stock or mushroom broth and add
sufficient salt, pepper and nutmeg to seas
son. Boil, stirring all the time for twenty
minutes. remove to the side OF the fire and
skim: simmer half an hour longer and rub
through a fine sieve.
Veal Quenelles.
Mix together one small cupful each OF
bread crumbs and finely pounded cooked
veal: season highly with salt and cayenne
and moisten with raw yolk Of egg suffi-
cient to bind. Mold into little olive-shaped
pieces between two spoons. poach until they
float in boiling broth or water and use for
q garnish. Sometimes these queneles are
rolled In egg and cracker dust then fried
This is q matter of taste.
Old New England Mince Meat.
A pie of another feather Is this recipe.
which comes from Dedham. Mass, and has
long since passed its half century mark.
In one family, at least, not a single Christ
mas In fifty years has passed without a
Christmas pie made after 1t. Allow to two
pounds of lean beef. boiled and minced six
pounds tart apples. boiled in the same water
that the beef was cooked in: one pound sugar
one pound each currants. seeded raisins
and suet chopped fine; one tablespoonful
salt, tablespoonful and a half allspice.
one teaspoonful each mace and cloves, the
brandy. Boil all together, excepting the
brandy, which should be added after the
mince has been taken from the fire.
A Roosevelt Lemon Pie.
Bake a good crust bordered with two or
three rims. Mix together one heaping
tablespoonful corn starch and one cup su-
gar, add q cup Of boiling water and a pinch
OF salt. and cook ten minutes, stirring
well. Add a tablespoonful Of butter. the
grated yellow rind and Juice OF a lemon.
then push the saucepan back on the stove
while you add the yolks Of three eggs. well
beaten. Turn into the crust color a light
made by beating the whites of the three
eggs stiff, with three tablespoonfuls pow
dered sugar. Set again In the oven, which
should be quite cool. and let the meringue
puff up and color a delicate golden brown.
Quaker Crisps.
One of the newest things at AFTERNOON
teas are Quaker crisps. They are usually
served with hot chocolate and have de-
liciousIy nutty taste. To make them mix
together one heaping teaspoonful Of butter
and teacup sugar: add the yolks of two
cups Quaker oats, mixed with a teaspoonful
baking powder. Fold in the beaten whites
of the eggs. add vanilla or almond to fla
vor tabout teaspoonfuD. then drop from
the point of a teaspoon on a fiat sheet or
the bottom Of q dripping pan reversed.
Bake in a hot oven. watching closely, for
it will take but a moment for them to
crisp; then take up quickly with a flexible
knife This Is quite trick. for II the crisps
are allowed to cool on the sheet they cam
not be lifted of In good shape. This guam
tity makes fifty "crisps."
Afternoon Tea Cakes.
Another idea In afternoon tea cakes is to
take any good recipe for feather or spice
cake and drop in spoonfuls on a baking
sheet having them far enough apart so
they will not run together Take up with
knife These should be about as thick as
plotting paper and crisply brown on the
edges. Make a note Of these for holiday en-
tertainments.