Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-16
Breakfast Dishes.

Breakfast Dishes.
Portuguese Eggs.-Cut large tomatoes in
halves, scoop out the seeds and core with
a spoon. and season the inside with salt.
black pepper. minced cooked bacon and
parsley. Put the tomatoes in a well-but-
tered baking tin, breaking a fresh egg
carefully into each. and put the tin into
a hot oven till the eggs are set. Serve hot
Ham OmeIet-Chop finely two ounces OF
cooked ham. Peel and also chop a small
onion or shallot. Break four eggs into
basin, adding pinch of salt. Beat up the
eggs. with the addition of one tablespoon
full of milk or cream. Melt one ounce OF
butter in omelet pan; when the butter
is warm mot burning put in the shailot
and the ham, and fry little, pour in the
egg mixture and stir with fork over a
brisk fire until it begins to set. Shake the
pan. and fold the omelet so as to give 1t
the shape of a cushion. See that the ONE
let is shaped in the side of thes,pan OPP
posite the handle. Hold 1t over the fire
for few seconds longer so as to brown
the surface. Turn it on to a hot dish and
serve quickly. A little tomato sauce. pre-
viously heated, is improvement, and
saould be poured round. not over the
omelet.
sleeps kidneys in boiling. water. Having
skinned and split them open, pepper and
salt them. Slice four tomatoes and put in
a saucepan with small onion sliced,
gill of stock, salt and pepper, and stew for
fifteen minutes. Put a quarter of a pound
of butter beef dripping in a frying pan.
put in the kidney, and. after it has cooked
a little while add the tomatoes Pour into
buttered pie dish. cover with bread crumbs,
put small pieces of butter on top and place
IN the oven for ten minutes.
Fish Cakes.-Mince finely the cooked re-
mains of any boiled fish. adding little
butter half the quantity of mashed potato,
a tiny piece of shallot, chopped fine,
pinch of curry powder. some finely minced
parsley, and salt to taste. Mix all with
a beaten egg. dredge in little flour, ard
form the mixture into fiat cakes dip in egg
and bread crumbs and fry until golden
brown color. Drain, put on dish, pepper,
and garnish with fried parsley.
Indian Porridge.-Ths is made as is oat-
meat porridge; only 1t should be a tti1e
thicker. 1t is excellent as a breakfast dish
ii allowed to get cold and set. then sliced
and fried in plenty of hot fat. drained and
served with good tomato sauce, or, as
change, with sugar, jam. honey or syrup.
Served thus. it is a dish that children will
appreciate.
Almond Tafy.
Boil together one-half pint of water and
one pound of brown sugar for ten minutes.
Blanch and slice through the middle one
and one-half ounces of almonds; stir them
in the syrup with two ounces of butter.
Let the mixture boil hard for ten minutes. i
Pour on a wel1-but tered dish to the thick
ness of one-half inch. - 4
Candied Walnuts.-Put one and one-half
cupfuls of granulated sugar in a saucepan
with one-half cupful of water. Stir until
the sugar is dissolved then boil until the
syrup will spin short hair when dropped
from the tines of fork. Drop in one pint
of shell walnut meats. and when the sugar
again comes to the boiling point take from
the fire and stir until the syrup changes to
white candy, a portion of which viii adj
here to the nuts. Let it stand until cool,
then sift off the extra sugar. This may
have as much granulated sugar added to it
and boiled a second time.
French Almond Rock.-Put one pound of
loaf sugar and a teacupful of water into
a saucepan, stir until the sugar is melted.
take off the scum that comes to the top,
and when boiled for one-fourth hour add
one tablespoonful of vinegar or lemon juice
Stir in sliced almonds to taste. pour out on
a weli-buttered tin and cut into slices. i
Branded Cherries.-Put some candied or
conserved cherries to soak over night IN
brandy Drain them in the morning. Put
some fondant into a small saucepan, stir
until creamy. add a few drops Of the
brandy remove the whole outfit to the
table. Drop the cherries in. one at a
time take them out with candy dipper,
and place on oiled paper to harden.
Observation-Disclosures one pound of
clear white gum arabic in one quart of
water strain, add one pound of refined
sugar and place on the fire. Stir constantly
until sugar is dissolved and the mixture
becomes of the consistency of honey. Next
add gradually the beaten whites Of eight
eggs. Stir the mixture all the time until
1t thickens and does not adhere to the
fingers, pour into a tin slightly busted with
starch. and when cool divide with a sharp
knife.
Christmas Cake.
To make a rich fruit cake seed three
quarters of a pound of fine layer raisins,
mix with them a quarter of a pound of
shredded citron, three-quarters of pound
of cleaned sultanas. a quarter of pound
each of shredded lemon and orange peel,
half a pound of candied or preserved cages
cut into halves and half a pound each of
candied apricot and June apple shredded |
After mixing these well. flour them with
quarter of a pound of pastry flour. Beat
to a cream half pound of sweet butter !
Add carefully half pound of pulverized
sugar. Beat eight eggs, without separating |
them, until they tight. Sift half a |
egg to the butter and sugar, then little |
flour. and continue until the whole is |
we'll mixed and smooth. Add one grated /
nutmeg. quarter of a teaspoonful of |
grated mace. half a teaspoonful of ground ,
cinnamon and eighth of teaspoonful |
of cloves Add one gill of strained orange |
juice and a gill of grape juice. then the
Toured fruit, mixing well together. Line
fruit cake pans with creased paper, both
sides and bottom pour in the batter and
bake in a slow oven for four hours and a |
half. When done. let the cakes stand until
cool and remove them from the pan. The
next day put them into a granite sauce
pan. Boil together a pound of sugar and
half cupful of water for five minutes;
aud a tumbler of strawberry or ounce
jelly and the juice of four lemons. Run
fine darning needle here and there through
the cakes and haste them with this cold
syrup. These cakes will keep in good
condition for year.
Christmas Nuts.
Hazlenut Tart.-Shell and blanch two
cupfuls of hazlenuts and pound to a smooth
paste, adding while pounding three table
spoonfuls of orange flower water. Add
one cupful of sugar. mix thoroughly, then
fold in lightly the stiffly beaten whites of |
six eggs and one cupful of rolled and sifted !
macaroon crumbs. Fill partly baked puff |