Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-09
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sauted In butter.
BEEFsTEAK A LA HENRIErrA-wipe
porterhouse. cut one and one-haf inches
thick, and broil over clear fire eight min
utes. Pour one-half sauce Henrietta on a
hot serving dish. lay steak on sauce. cover
with remaining sauce and garnish with
shaved horseradish root and parsley.
SAUCE HENRIETTE-One-h half cup but
ter. yolk of three eggs. one tablespoon cold
water, one-half tablespoon lemon Juice two
tablespoons tomato Juice, one tablespoon
worcestershire sauce, one-half tablespoon
parsley nnely chopped, one-QuaTter tea
spoon salt. few grains cayenne. Wash the
butter and divide in three parts. Put one
piece In saucepan, with yolks of eggs,
beaten lightly and mixed with water and
lemon juice. Set saucepan In larger pan OF
hot water. place over fire and stir constant
ly until butter is melted. Add second piece
OF butter. and. when melted. third piece:
then add tomato PURGE, Worcestershire
sauce, parsley, salt and cayenne. This
sauce should be smooth and Of the consis-
tency of a rich boiled custard
,BROILED PORTERHOUsE STEAK
Wipe a porterhouse steak with a cloth
wroung out Of cold water and trim off su-
perfluous fat. Grease q wire broiler and
lock meat in broiler leaving fat edge next
to handle. Broil over a clear fire, turning
every fifteen seconds during the first two
minutes Of the cooking. and -afterward oc-
casionaAy. Steaks cut one inch thick will
require five minutes. II liked rare: six min
utes, If liked we'll done. Remove to hot
serving dish and spread with maitre dhotel
butter. which Is prepared as follows: One
quarter cup butter. one-half teaspoon salt,
one-eighth teaspoon pepper. one teaspoon
lemon juice, one tablespoon finely chopped
parsley. Put butter in a small bowl and
with wooden spoon work until creamy.
Add salt. pepper parsley and lemon Juice
slowly.
Bright
,
And informal, rather than stately, should
be q luncheon given to golfers, and the
guests should come In their golf suits to be
in keeping. II the company Is a large one
seat them in tours at small tables. each Of
which should have a centerpiece Of Scotch
heather-or Just for fum-thistles. The little
souvenirs for this luncheon are of great va
riety and most Ingenious. There are plaid
golf bags with sticks, to be flied with bon
bons or small plaid wooden caps to be pres
scented to men afterward for tobacco
pouches unless the men are present to re-
ceive them at the luncheon. Your cards
may have sketches Of girls in golf costume.
or little cuts of such figures may be found
in colors in golf catalogues and cut oat and
pasted on the cards. The tables may have
plaid ribbons drawn down each side or have
bows at the corners. For Scotch menu
have:
Broiled salmon Boiled potatoes.
Scotch rarebit on toast
Plum tart with cream. Coffee.
The broth is made by stewing mutton with
vegetables until II Is sufficiently strong
when the whole Is strained and cooked;
barley Is added till the broth is thick; just
before serving little chopped parsley is
put in. Haggis Is usually rather formid-
able dish to undertake. as most recipes are
elaborate; this one, however, is SIMPLE and
the results are good. Boil the head. heart
and liver OF a sheep with one pound of ba-
con for an hour: then chop them. season
highly and add Sufficient oatmeal 70 make a
thick mush. Boil this in q bag for two
hours and serve in the same bag rolling it
back to look as we'll as possible; this re-
which haggis Is served in Scotland-the
stomach of q sheep. If pheasant is not OBJ
tainable. prairie chicken Is a perfect sub
stitute for 1t, or woodcock will do in the
place of either.
The Scotch rarebit Is different from the
of white sauce a tablespoon Of anchovy
paste and pinch of red pepper; cook this
for moment and add six hard joiied eggs
cut In rather large bits. Simmer the whole
for three minutes and serve on buttered
toast
The plum tart is made by cooking large
purple or green gage plums in a deep baking
dish with sprinkling of -four and plenty
of sugar and q cover of pie crust over the
top. Tart Is served on what foreigners al
ways call dessert plates, but they are exact
ly like our soup plates, with a dessert
spoon and fork, and thick cream Is passed
with the dish. Coffee Is never served on
with tea in the drawing room after the
meal, however, in this case 1t may be
passed after the tart or poured on the porch
afterward.