Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-17

thick or not rich enough. Care should be
taken not to salt too much, as the cheese
viii supply the proper taste.
Soupe Aux Chou.-The same stock as for
the cheese soup is made into cabbage soup
by pouring of half the water at the mo-
ment Of serving and adding as much boil
ing milk, little thickened, IL desired.
Chicoree Blanche.-Three or four heads of
chicory salad are needed. The white CEN
tiers only are used. After being well wash
ed these are thrown into sailed boiling
water and cooked for half an hour. From
the hot the chlcory is thrown into cold
water and as soon as It can be handled II
is pressed hard between the hands to wiring,
out all the moisture. Each handful is
minced fine. Throw into saucepan big
piece of butter, tablespoonful OF flour.
pinch of nutmeg ana dust of pepper Toss
all till hot; add the minced chicory and
half cup Of milk: salt. Let the mixture
simmer slowly. Just before serving add
couple of spoonfuls OF thick cream.
The French, who eat vegetables sepa-
"a tely, each as a course, are very fond OF
this dish as an entree. To Americans 1t
may seem rather maigre, as the French
say of poor cooking. II so. the addition of
poached eggs Will make 1t more hearty.
The chicory has a delicious favor when
cooked quite distinctive and when one has
grown accustomed to eat a vegetable quite
alone this is one or the most satisfying
Carrots a Ia Flamande.-Cut the carrots
in rounds. boil in water five minutes. then
throw them into a saucepan in which
good lump of butter has been melted. add
pinch of sugar Let them cook down, add
ing butter needed. Toward the last
throw In a mince of herbs and spoonful or
SO of milk. There should be some sauce
with them when done. Serve with fried
croutons of breads.
For the heavier dishes the chief resort Is
eggs or macaroni. although a good deal OF
rice is used for this course.
Couquilles AUX Macaroni.-The macaroni,
having been boiled in salted water, is chop
ped fine with herbs. the yellow of hard
eggs and grated cheese. Moistened with
cream 1t is put into the cases and the
white of eggs added. When served. the
Drowned. puffy crust receives a brush OF
butter that makes it glisten.
Tiny Little 'Kickshaws'' for Lenten Teas.
The good old Calamus of our grandmoth-
ers is once more in vogue and caudied
sweet flag rides the top wave of popular
favor for something to 'nibble on" at at
ternoon teas or the popular card parties.
1t may be purchased at the large confec-
tioneries or sent for direct to the Shaker
settlements The other novelty to most
people is the pistache nuts which may be
purchased in the Greek or Syrian quarters
of the large cities. These nuts are still In
their shells; but they have been baked in
the oven until the shells are parted so that
they can be readily opened with the thumb
and finger. While baking they have been
deiiCately sailed so that they are Just right
for appetizers.
Sailed Fish as Appetzers.-The oriental
ana ftuSSidt custom OF serving llny Salteu
fish as appetiZers before a meal is obtain
ing here to a great extent. Nearly all the
delicatessen shops keep these little imported
fish, various kinds. and at reasona BILE
rates. They should be washed well, put on
a lettuce leaf pretty dish and served in
place of oysters before the soup. At many
of the Greek shops there is a most delicious
fish that comes from the Bosphorus. It Is
the flesh of the dolphin. 1t comes lightly
salted. and is sliced in tender, delicate
slices like halibut sturgeon.
Stop and Take a Bte."-A newcomer on
the list of canned goods and one that is
admirably adapted to make easy a cordial
invitation to stop and take a bite" Is
Welsh rarebt put up In jelly tumblers
ms requires only to be heated not
water to prepare 1t for use. A glass cost
ing quarter will serve several persons
In Place of Sugar-Rock candy is now
frequently served with afternoon tea IN
place of sugar This is an English custom
The candy is said 10 be much purer form
of saccharine than the ordinary sugar.
kleinei-Cheap and Delicious.-Favorite
cakes in Denmark are the kleinei CORE
spending in measure to our crullers. 70
make them a pound of pastry flour is
kneaded on the pastry board with five eggs
then one-half pound OF sugar is added to-
gether with one teaspoonfu cinnamon and
a little grated lemon peel. Next add two
tablespoonfuls OF cream, just enough to
make the dough stick together and not ad-
here to the rolling pin. Rub the latter
with flour and also the board before at
tempting TO roll the cakes out Roll thin
cut in elongated diamonds with a pastry
wheel, cut a slit in the middle and pull
the outer corners of the cake through this
have ready two pounds of beef suet that
has been tried out and strained. then heated
TO the boiling point Drop the kleinei In
and as soon as they are nice and brown on
one side turn and brown the other. 1t
VIII not take more than moment or two
Lift out with fork and lay on a large
sheet Of thick brown paper to absorb any
fat adhering.