The Washington times., 1906-10-03

! ing hot pour into tureen over bread cut
into dice
Chicken Blsque-One-half pint chicken
broth. One-Quarter pound pearl sagoi
one pint cream. one onion, two egssr
Oue-halT tablespoonful butter. salt and
pepper 10 taste. Bratse the onion. tie
IL no in a piece or CEeeseclOJh, and let
IL simmer half an hour in the broth,
then remove IL. Wash the sagO in sew
gTdl waters and soak half an hour lp
warm water enough 10 cover IT, Stir
into the warm broth and boil (stirriug
very often TO prevent scorcHinE) until
the 5aSO is clear, Heat the cream al
most 20 boiling, beat the eggs very
light, mix them with the cream and
pCur-stiTrlng all the time-mtD tho
broth Season with the butter. pepper.
ana salt. Boil up once 10 cook the egEs.
ana serve Immediately. Should the LIQUID
De too thick after putting in the sage.
rcpleuish with boiling water.
Nenison Pie-The neck. breast, and
shoulders are the parts used for VenisOn
pie. CuL the meat intC pieces (fat and
lean togetheT) and put the bones and
trimmings into the steWpau with pep
per and salt and water or veal broth
enough 20 cover IL. Simmer il ill YOU
have drawn out "a good gravy, then
strain IL. In the meantime make a good
rich paste and roll IL rather thick. Cover
the bottom and sides Of q dc-p dish
with one sheet OF It, and put I'm your
meat having seasoned IL with pepper.
salt. nutmeg, and mace. Pour IN the
gravy which YOU have prepared from the
trimmings and a glass of port wine lay
on the top some bits Of butter, rolled
IN hour, cover the pie with thick lid
Of paste, and ornament with a Tin cut
Ter. Hdke TWO or more hours accord
ing 20 the size Just before il is done
brush 1T ever with beaten egg. Brown
slightly.
Pineapple Sherbet-One Tablespoonful
gelatiue soaked iE one cup of cold wa
EaE a
cup boiling water Take One-half can
grated pineapple and oue-lalf cup sugar.
juice of one lemon add strained gela-
tine. put in freezer, and pack with Ice
and salt and freeze.
Nasturtium Blossom saIad-For this
not only the blossom. but leaves and
stems come into play. Arrange on
low glass dish a layer Of spicy mas
washed in ice cold water. On each leaf
lay a blossom with its stem to the cen
ter, Have ready some pot cheese rolled
up TO form abnOrmallV good sized
pistils. and tuck into the blossoms.
Where the stems converge put a few
of the cheese pistils, and dress with
French dressing or simply salt.
Rosette Salad-Another pretty sum
mer salad is made by placing "a mound
Of shredded lettuce in a low bowl or
platter, then surrounding It with ros-
cites Of cress, tomatoes, and celery.
dressing over it just before sending 10
the table.
Tongue Hash-An excellent breakfast
dish may be made from the ragged re-
mains of a boiled tongue. Mince the
tongue very fine. Heat cream or rich
milk to the boiling point. thlcken with
the minced ongue, and season TO
taste When the tongue is thoroughly
heated stir in a beaten egg and take
at once from the fire. Have ready
some slices of buttered toast, spread
thickly with the ereamed tongue, and
serve at once.
Oyster Canapes-For six people cut
two dozen oysters into small pieces. /
Put two level tablespOonfuls butter in
a saucepan or chatting dish blazer, and
when melted add a generous cup of
cream. Let IL come to a scald, add
oysters and one tablespoonful grated
bread crumbs. with salt and pepper
to taste. Have ready Oblong pieces of
bread cut quarter Of an inch thick
and fried golden brown in butter.
Place in the bottom of % dish and pour
the oyster mixture over them.