Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-23
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I ing sailed water until soft. Drain and
force through a potato. ricer. Add one
fourth cup of butter, one teaspoonful of
salt. one-eigth tablespoonful of pepper and
one-quarter cup of cream. Melt one-fourth
cup OF butter. add one cup of cracker
crumbs. then combine the mixture.
ROAST GOOSE.-The first object Is to
| extract the surplus fat from the goose by
| placing 1t in the oven in dripping pan Oh
! a rack, to hold the fowl off the bottom of
the PAN Remove it when dry, at the end of
an hour at the latest. and take the grease:
set aside to cool. Dredge the goose with
flour and salt. Place small pieces of butter
on 1t and bake three hours. Boil giblets and
chop finely and make gravy with two table,
spoonfufs Of flour dissolved in cold water.
Add boiling water to gravy in pan, then add
flour; stir qucly till gravy Is smooth, then
add the chopped giblets to gravy. Serve hot
For stuffing take some stale bread and pour
boiling water over until it is soft and moist,
add one chopped onion, lump of butter,
also one teaspoon of sage or poultry dress
ing and a teaspoon of salt.
SALMI OF WILD DUCK.-Draw and
SINCE four wild ducks. Place them in
baking pan, put thin slice of bacon over
the breasts. add little water to the pan,
and bake in quick oven three-quarters of
an hour. Take up and carve in pieces Put
two tablespoopfuls of butter in saucepan
and let brown, raix in two tablespoonfus of
| flour and stir until thick, thin with a pint of
boiling water, season with tablespoonful
| of onion juice. a tablespoonful of mush-
| room and walnut catsup each. a bay leaf,
! the juice of one lemon, and tablespoonful
| of currant jelly, with pepper and salt to
taste. Put in the pieces Of duck, and the
gravy. cover close. and simmer gently for
ten minutes. Serve Immediately with the
| toasted bread.
TO COOK WILD DUCKS.-Mlnce the
| livers. with a little scraped bacon, some
| butter, young onion chopped fine, parsley
| salt and pepper; fill the bodies of the ducks
| with this. cover them with slices OF bacon,
wrap in buttered paper and put in hot
oven. Put a little gravy. the juice Of a
large orange few shallots. with salt. pep
per and butter, in a saucepan. When the
ducks brown dish them and pour the
| sauce over. Serve with sliced oranges.
Plum Pudding.
One pound Of butter one pound of suet.
chopped and FREQ from strings. one pound
| of sugar, two and half pounds of -four.
| two pounds OF raisins. seeded and chopped.
| two pounds of currants stemmcd and
| washed. one-quartcr pound OF citron. shred
ded. one dozen eggs yolks and whites
beaten separately. nint OF milk. one
| cup OF brandy. ON, ounce each Of
cloves and mace, T., ated nutmegs
| Cream butter and sugar. add the yolks of
| the eggs. the milk. aud brandy. and spice
| after that the fruit. drcdged with flour.
Last OF all pour In tho whites of the eggs
| alternately with the -four. steam for five
hours.
Cake Filings.
CREAM FILLING.-Make q boiled Gus
tard of half a pint OF cream. a tablespoon
full of pulverized sugar. the yolks of three
eggs. and one tablespoonful of corn starch.
Spread while soft, fiavoring with rose or
vanilla. To give variety, add chopped nuts
or raisins to this filling.
ALMOND FILLING.-Blanch and pound
fine in a mortar two pounds of almonds:
.-Ik .r..v
half of sugar. beat for fifteen minutes. stir
in the almonds, flavor with vanilla and
spread at once.
WHIPPED CREAM AND FRUIT FILL
ING.-Whip one pint Of thick cream until 1t
resembles ice cream in appearance; make
quite sweet, then flavor with vanilla.
Spread the layers of cake first with grated
pineapple, sliced orange or bananas, then
cover thickly with cream. The three fruits
combined will be found delicious. This fill
ing should be freshly made
NUT CUSTARD FILLING.-Make
boiled custard- of one pint OF milk, two
eggs, half a cupfuI of sugar and a table
spoonful Of corn starch: stir in two cupfuls
Of chopped nut meats and spread while
cakes and custard are still warm.
TUTTI FRUTTI FILLING.-BoN half
cupful Of water with three cupfuls OF sugar
until it is thick and waxy; pour over the
whites OF two eggs, beaten until stiff, and
whip until cool. Then add half pound OF
almonds chopped fine scant half a cupful
of chopped raisns and a little citron sliced
thin. Spread at once.
ORANGE FILLING.-Beat the whites of
three eggs to stiff froth; add the juice and
grated peel Of one orange: stir in sugar I'M
til the right consistency is reached: spread
the filling between the layers and add
white icing on top.
APPLE AND LEMON FILLING-Take
one grated apple, one lemon Guice and
grated rind), and one cupful of sugar Crate
the apple and rnd Of lemon. place them on
the fire with the Juice and sugar and boil
for five minutes.
ICE CREAM ELLINGTON three cup
fuls of sugar in one cupful of water until
the mixture threads; pour slowly, while
boiling hot. over the whites of three eggs
beaten stiff stirring briskly the while; beat
until cool. favor with rose or lemon and
spread between layers of white cake
FIG FILLING.-Chop one pound OF figs
fine, add a cupful of water and half cup
full of sugar; cook until soft and smooth,
then spread.
Salad sandwiches were served at a recent
afternoon tea. They Were made from tall
narrow biscuits. from which the centers
were removed nearly to the bottom with
sharp round apple corer, leaving a little
well. This well was filed with chicken
salad cut fine, and the little round crust
top was fitted into the BISCUIT like the top
of a pate case. making the biscuit appear
whole. while delicious surprise was hid
den within.
Christmas Hints
RAISINS FOR PLUM PUDDING.-Re-
member that muscatel rasins will give the
buildings a richer flavor and better color.
You can buy them cheaply If loose and not
in punches.
WHEN CHOOSING THE TURKEY
Medium-sized turkeys really are far more
tender than those gigantic birds so proudly
displayed by poulterers.
CHRISTMAS PUDDING. - Allow the
Christmas pudding to stand for At least five
minutes before turning 1t out of the basin
to serve; 1t lessons the chance Of it STICK
ing.
CURRANTS.-When washing the cur
rants for mince meat and Christmas pud- |
ding bear in mind that IL left at all damp
they cause heaviness and If they are dried
in hurry before quick fire their flavor
is spoiled.
FOR THE BOYS.-When the housekeep-
ing purse will allow 1t, an extra batch OF |
perhaps palmer mince PIE. etc, give great |
pleasure to the various errand boys ana |
messengers who may come to the house |
during Christmas. /