Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-19
Summer Drinks.

ORCHATA.-To seven pounds of grant,
| lated sugar add one pint of water and boil
| to a strip, thick. Blanch one-haH pound
almonds, pound them to a paste in a NOR
| tar, and add dessertspoonful OF water, q
! few drops at a time. Mix with one pint OF
cold water and strain through fine sieve.
| Add the milk Of almonds to the strip and
boil half an hour. It then Is ready to bot
/ tie. To each glassful of cold water add
three spoonfuls of this, according to taste.
FROSTY CHOCoLATE.-Maket the choco-
late as usual for drinking. using at least
| three heaping teaspoonfuls of grated choco-
! late to each pint Of boiling water or milk.
Cook in double boiler and set aside to
cool. When cold add one cupful of cream.
Beat all well together and serve in tai
gases with either cod whipped cream or
| whites of eggs. beaten stiff and sweetened,
| on top of the chocolate
I CREAM NECTAR.-One and a half
| quarts Of water, two ounces of tartaric
| acid. one-fourth tumbler of sifted flour,
| whites Of two eggs two pounds granulated
| sugar. Mix whites of eggs with the dry
Hour without beating. Add to the water
and sugar the acid previously dissolved in
a little water. Set stove and let come to
| a boil. Set OF and bottle for use.
For serving take four or five teaspoonfuls
| OF the preparation for each. glass. Flavor
| to taste with an extract or fruit favoring.
/
| add lump Of soda the size Of hazel nut.
Stir 1t and drink while efrervescing.
GINGER POP.-Slice three lemons with
three ounces Of ginger root. add three
| pints Of water, and boil thirty-fve min
! utes. Stir in two pounds Of sugar and boil
| fifteen minutes longer Add three ounces
| of cream of tartar before, removing from
the stove. Set off and pour in 1t enough
heated water, to make two and half gal
! Ions of lukewarm mixture. Stir in half a
| cupful of compressed yeast dissolved in a
| little water. Set aside in cool place. Let
| It stand over night and in the morning.
| after straining, the pop will be ready to
bottle and use.
UNFERMENTED WINE.-After washing
the grapes boil them and press them. Fill
| bottles with the juice. Set them on a
/ wooden base in boiler and fill the boiler
! up to the neck of the bottles. Boil them
| ten minutes. At the end Of that time fill
| the rest, corking while hot. To one part
! of the grape Juice take two Of water. with
sugar and Ice.
| Summer Soup.
CORN SOUP.-When corn on the cob is
| left from meal 1t can be served a second
| time by cutting from the cob with a sharp
knife and relocating in thin cream sauce.
| Soup is best made from the raw corn. Score
| the ears with sharp knife and press out
| the pulp with the back of the blade. leaving
| the hulls on the cob. To each pint of pulp
add one pint of milk. cook for twenty min
utes in double boiler, thicken with one
and one-half Tablespoonful Of flour rubbed
to q paste, with one tablespoonful Of but
| ter, season with salt and pepper simmer
| for five minutes and rub through sieve.
| RICE AND TOMATO SOUP.-Chop fine
| one large onion. put in the kettle with one
| tablespoonful of butter. and cook without
! browning for five minutes, add three pints
Of ripe tomatoes, cut fine, one pint of wa
| ter. one teaspoonful Of salt, one-half OF
teaspoonful Of pepper corns, and three
| sprigs Of parsley, and stew until the to-
matoes are soft. then rub through a sieve.
| cupful of rice and simmer slowly for one
| hour. Press again through sieve and add
| more seasoning If required.
PURGE OF POTATOES.-Cook six pared
! potatoes in boiling sailed water until ten
| der, and put through a potato press or
| sieve. Scald one quart of milk with one
half of small onion cut in Slices remove
| the onion and stir one-half of the milk into
| the potato. In saucepan melt one table,
| spoonful Of butter, add one tablespoonful OF
! flour, and mix them. add gradually the
| mainder of the milk, stirring until smoothly
| thickened. Stir this into the prepared DO
| tato, bring all to the boiling point season
| well, simmer for five minutes. add one ia
blespoonful Of chopped parsley, and serve.
Luncheon Dishes.
Il
some well washed rice in plenty Of sailed
water until the grains are tender but not
mushy. Have ready thick smooth, well
seasoned tomato sauce. Put through the
food chopper some cold ham, trimming Off
gristle and brown edge Drain the rice, ar
range 1t hot platter, haste over it the
hot sauce, using sufficient to moisten: sprin-
kle thickly with the chopped ham and serve
at once.
DGGS LA CREOLE.-Into a saucepan
put two tablespoonful Of chopped bacon,
two tomatoes skinned and cut fine, two ia
blespoonfuls OF chopped onion, two table
spoonfuls of chopped red peppers, and one
cupful Of thinly sliced okra. Add one-halr
cup Of strong beef stock and simmer until
the okra Is tender adding more seasoning
II required. Poach-eight eggs In boiling
sailed water. Pour the sauce on a hot plat
ter, lift the eggs carefully from the water
and arrange them on the thick sauce Gar
nish with toast points.
SWEET RICE BALLS-Wash thoroughly
one scant cupfpl Of rice in cold water, put
in a double boiler with one pint Of milk,
cover and cook until soft. Add one tea
spoonful Of butter. two tablespoonful OF
sugar. salt to taste. and the well-beaten
yolk Of an egg. When cold mold into small
balls, pressing into the center Of each
raisin. candied cherry a little stiff
jelly. Dip IN egg, roll in crumbs and fry in
smoking-hot fat. Drain and roll in pow
dsred sugar before serving.
JELLIED CHICKEN.-Select for this
fowl rather than chicken. as the long
cooking will make it tender. SINCE. clean
and cut It up as for a fricassee. put in a
kettle with one-haf of a small onion stuck
with a Glove, and one stalk of celery, cover
with boiling water and simmer until the
meat falls from the bones. adding one tea
spoonful OF salt when half done. Take out
the chicken and cook down the liquor to
three-quarters of cupful. then strain tt
and skim of the fat. Lightly butter a
mold and decorate the bottom and sides
with slices of hard-boiled eggs and stoned
olives. Free the meat from the skin, bone
and fat, ana pack It in the mold, sprin-
king with SALT add the liquor and set
aside to cool
sWEETBREADsA AND ORANGE SAUCE.
The sweetbreads are first washed In cold
water, carefully trimmed and cooked In
salted water Containing one tablespoonful
Of vinegar) for twenty minutes Drain and
run cold water over them until chilled and
plump. Season with salt and pepper and
squeeze orange juice over them. Let them
stand ten minutes, spread with butter.
sprinkle with flour and bake for half an
hour in q buttered pan until nice brown.
Basic while baking with melted butter.
serve with orange sauce and garnish with
a -