Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-14

Pickles
Picked Walnuts.-Salt and water 100 wal
nuts. To each quart Of vinegar allow two
ounces Of whole black pepper, one ounce OF
} allspice one ounce of bruised ginger. Pro-
cure the walnuts while young; be careful
. they are not woody and prick them well
with a fork. Prepare strong brine of salt
J and water-four pounds of salt to each gal
lon OF water-into VIII. Oh put the walnuts,
letting them remain nine days and chang
ing the brine every third day; drain them
of, put them on dish place 1t in the sun
until they become black. which VIII be In
| two or three days. Have ready dry jars IN
which to place the walnuts. Do not quite
fill them.
Il Boil sufficient vinegar to cover them for
ten minutes. with spices in the above pro-
portion. and pour it hot over the walnuts.
which must be quite covered with the
pickle. Tie down and keep in dry place.
They will be fit for use in month and will
keep good two or three years.
4 Picked INSTRUMENTATION vinegar to
! cover the mushrooms: to each quart OF
mushrooms two blades of pounded mace.
one ounce of ground pepper; salt to taste
Choose young button mushrooms for pick
ling and rub off the skin with piece OF
u
large. take out the red inside and reject the
black ones, as they are too old; put them
l in stewpan, sprinkle salt over them, with
ipounded mace and pepper in the above pro-
/ portions; shake them well over clear nre
until the liquor flows and keep them there
until it is all dr.ed up again. Add enough
/ vinegar to cover them; let 1t simmer Tor
one minute and store away in stone Jars
| When cold tie down with bladder and keep
/ In dry place. They will remain good for
a length of tine and are considered de-
licious.
Tomato Mustard.-Slice and boil for an
| hour. with six small peppers. half bushel
of ripe tomatoes; strain through a colander
and boil for hour. with two tablespoons
of black pepper, two ounces of ginger, one
ounce of allspce. half ounce cloves. one
eighth ounce of mace, quarter pound SAT-
When cold add two ounces mustard, TWO
ounces Of curry powder and one PINT OF
| vinegar
l Chilli Sauce.-Eight quarts tomatoes, three
cups of peppers. two cups OF onions three
cups of sugar, one cup salt. one and hai1
quarts vinegar three teaspoonfuls of cloves,
same quantity of cinnamon, two teaspoon
| fuls each of ginger and nutmeg BON
4 three hours; chop tomatoes, peppers and
| onions fine: bottle and seal.
Chicken Bouchee.
/ Here is recipe for one of the del cacies
of the season. Roll out some pun paste
| about a quarter of inch thick, cut out
by means of round paste cutter-as many
| rounds as are required; place them In
baking sheet and mark the center of each
round of paste with smaller cutter Brush
over with beaten yolks of eggs and bake
for twenty minutes in fairly hot oven.
! Remove the Ids. scoop out some of the
soft part of each patty and fill them with
minced chicken. mixed with enough white
| sauce to moisten the mixture. Replace the
lids, dish up and garnish with fried parsley.
If tn is done with care 1t is not difficult.
and 1t would be strange palate that did
not find it delicious.
Sandwiches.
Denises Roulees-Mince finely four ounces
| of cold chicken or game and two ounces
Of ham or tongue, one ounce of creamed
| butter. two good tablespoonful of rich
| veloute or espagnole sauce. according to
the meat used. and four to six tablespoon
fuls of freshly made bread crumbs. Dust
| a pastry board with crumbs and on it
small heap of the mince With palette
| knife dipped. in hot water cut this out into
| fingers two and one-half inches long by
one and one-half wide. Trim the edges
| carefully, slip the knife under and roll each
| carefully you lift it. If too moist to roll
well. add more bread crumbs. If too dry.
| add little more sauce. or it will break in
| rolling. These little rolls may be served
plain in a garnsh of mustard and cress
| They may be mashed first with white or
| brown chanfroid and then with stiff aspic
| or sayOry jelly.
| Dens es de Frontage au Caviarre-Butter
| sparingly some thin slices of brown or
| white bread. or. If preferred use half
| brown and half white: place q slice of
fresh cream cheese seasoned with coralline
pepper half the bread and spread the
| other half of the slices tn cky with caviarre
| seasoned with lemon juice and coralline
pepper; streW this generally with minced
and Seviled almonds press the two kinds
| of bread and butter firmly together, trim
| and use.
| Tartines Suedoise.-Thinly butter some
| thin slices of bread. then spread half with
| a rich suedoise sauce, placing on the rest
| of the slices fresh cream cheese, spr mixing
this with corallne pepper and chopped
| olives. Place them together, pressing them
firmly and cutting them into rounds, TRAM
| giles. etc. These sandwiches are often
varied by the Introduction of well-washed
and boned anchovy fiiiets or tiny flakes
of sax, as you please. For the suedoise
1 sauce stir together two tablespoonful each
Of thick cream and of finely grated horse
radish into half a pint OF thick mayonnaise.
leaving on ice until wanted.
| Beef Sandwiches in Sard ne Sauce.-But-
| ter some sliced bread thInly. brown or
| white. and spread this buttered side gener-
| ously with sardne sauce. laying on half
the piece Of bread q slice of under-dOn
| roast beef. trimmed OF sinew. skin. etc.
Press the two slices of bread nicely to-
| gether and leave on Ice until wanted For
/ the sauce boil down short half pint OF
fish stock with strip Of lemon peel two or
three parsley stalks. bay leaf and six or
| seven white peppercorns until reduced one
hail. Strain it and stir into. one gill of
| aspic jelly six sardines previously boned.
wiped and pounded till smooth. adding in
at the last. when 1t is cold and all but
setting, one gill of st fly whipped cream.
Put on Ice until wanted.
Mutton Sandwiches and Tomatoes.-Sieve
or pound four large tomatoes to smooth
| pulp, seasoning this with salt, coralline
! pepper and. II necessary. a few drops of
! carmine. Add to this half a II of liquid
aspic and then a gill of stifhy whipped
cream, seasoning 1t with a dessert spoon
of white tarragon vinegar. teaspoonful Of
/ chilli vinegar and "a little finely minced
green tarragon ana chervil and set on Ice
until wanted. Cut up some cold roast NUT
] ton into small cubes, seasoning these with
| a little pepper and salt; spread some scam
| tily buttered bread thinly sliced, with the
tomato cream. and lay on half the number
| of slices generous allowance OF the
minced mutton. pressing the bread together
sandwich fashion and cutting it into hng-
ers. triangles. as you please. and leave on
| ice until wanted.
Denises a rIndienne.-Put into a pan half
pint Of rich. well-davored curry sauce,
with the same amount of aspic jelly, and
h1u oh rpJu fo