Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-15

whipped cream. colored either brown with
chocolate or bright rose pink with
few drops OF cochineal
Snow Pudding.-Two and one-half cups
mix, two and one-half tablespoons minute
Iaploca, set on stove in double boiler till
IL thlckens; then add beaten whites of
three eggs and pinch OF salt and set In mold
| TO cool Custard-Two cups milk stir In
when boiling yolks of three eggs. three
quarters OF cup of sugar. pinch of salt,
one dessertspoonful of cornstarch -four.
| When cool flavor with any desired extract
Serve with pudding
Cocoanut Tapioca.-One cup of tapoca.
soaked over night. one quart of milk. yoks
or four eggs, whites of two. one-half cupful
or sugar, two tablespoons of grated cocoa
| nut. Bake one-half hour. Make frosting
or whites of two eggs, three tablespoons
| spread over the pudding when baked. Set
IN the oven till light brown.
reach Dessert-Two cups of peach juice
'sirup OF preserved peaches). three table
spoons OF cornstarch wet UP with water and
boiled ten minutes with the Juice. Beat
whites of three eggs and pour the thickened
mixture over 1t. beating until cool Mold
and serve with whipped cream or with
custard made of the yolks of the eggs.
For Custards.-In frosting any kind OF
a custard or pudding to be served cold beat
the whites of your eggs until stif. add su-
gar and drop In a pan OF boiling water
place in the oven and brown. For floating
| Island drop in tablespoonful a little dis
lance apart. or IL you wish It in one piece
put in the size of your pudding dish. It
can be made fat and smooth or heaped
as high as you wish. This saves lots OF
time. as the pudding can be cooling while
the frosting Is being made.
Bizarre Pudding.-Two cllpfus OF evapo-
rated peaches. which have been soaked
over night and stirred until tender. two cup
nus OF bread crumbs, one-half cupful Of
strip from the peaches, one-half cupful of
blanched almonds. Mix thoroughly and
turn into baking dish Cover the top with
coarse bread crumbs. dot with butter and
! hul hrsN N,.1tr -, rf,f,
Canned Fish.
Croustade OF Lobster.-Cut OFF the top
from a loaf OF stale bread. scoop out all
OF the interior. leaving a half wall spread
coating Of butter on the inside and bake
until crisp; place layer Of cooked lobster
meat over the bottom. then a layer of
boiled thinly sliced potatoes. adding a white
sauce. highly seasoned. between each layer:
put fine bread crumbs on top. dot with but
ter, and bake fifteen minutes ma hot oven;
garnish with ,halyed stuffed olives lobster
clans, and parsley.
Lobster Wiggie.-Four tablespoons butter.
three tablespoons -four one and one-half
cups milk one cup lobster meat one cup
cooked peas drained: make a cream sauce
of the first three ingredients, with salt and
paprika to taste. Stir until creamy. add
4OpSleF Hltat ana peas, DrlnS Just 10 the
boiling point and serve.
Deviled Lobster.-One pint lobster meat,
four tablespoons butter, one teaspoon curry
powder. one teaspoon prepared mustard.
one-half teaspoonful of Worcestershire
sauce. Put into hot pan three tablespoons
butter, mix a paste of one tablespoon curry
powder. Worcestershire sauce. mustard and
little salt. Put this in the butter, and
when 1t bubbles add the lobster Cook
two minutes.
Salmon Suff1e.-Cook three-quarter cupful
milk and three-quarter cupful bread
crumbs until smooth. Remove from the
fire and add one can salmon freed from oil
skin. and bones and faxed Add one tea
spoonful lemon juice, salt and pepper TO
taste, Lastly fold in two eggs beaten until
light; pour into buttered dish cover it and
bake thirty-five or forty minutes. Serve
with one cupful of Willie sauce. to which
has been added one-half cupful peas
Breakfast Dishes
flashed Cold Meat-Take your bones and
stew them IN a little water with an onion
some salt and pepper, and. II you like, a
little savory herbs; when the goodness is all
out of the homes thicken the gravy with
teaspoonful of cornstarch and If It Is not
strong put in a bit OF butter then place
your stew pan on the hearth and put In
your slices OF meat. Warm, but not boil
Serve with toasted bread.
Potato and Beef Hash.-Mince some cold
beef, little fat with the lean, put to il
os much cold boiled potatoes chopped as
you like, season with pepper and salt, add
as much gravy or hot water as will ma &c
1t moist, then put in stew pan over a
gentle fire; dredge in a small quantity Of
wheat -four. stir it about with a spoon,
"a cta
for half an hour-take care that 1t does not
bunr. Dish 1t with or without a slice of
toast under it for breakfast This hash NAV
be made without potatoes If water is used
instead of gravy. bit OF butter may be
added. more or less. according to the pro-
portion of fat with the lean meat
Chicken Cutlets.-Season pieces of cold
chicken or turkey with salt and pepper
Dip In melted butter; let this cool on the
meat, and dip IN beaten egg and In fine
bread crumbs. Fry In butter till a delicate
brown. Serve on slices of hot toast with
either white or curry sauce poured
around Pieces OF cold veal make a nice
dish, II preferred, in the same manner
Dried Beef.-The most common way OF
serving dried or smoked beef Is to shave
II into thin slices or chips. raw. but a more
saasy relish may be made of it with
little trouble. Put the slices of uncooked
peer into q frying pan with just enough
boiling water to cover them; set them over
the fire for ten minutes, drain off all the
water. and with knife and fork cut the
meat into small bits Return to the pan.
which should be hot, With a tablespoon of
butter and a little pepper. Have ready some
well beaten eggs, allowing four to a half
pound of beef; stir them into the pan with
the minced meat. and toss and stir the mix
ture for about ten minutes Send TO table
in covered dish.
American Toast-To one egg thoroughly
beaten put one cup of sweet milk and a
little salt. Slice light bread and DID into
the mixture, allowing each slice to obsorb
some OF the milk. then brown on a hot but
tered griddle; spread with butter and serve
hot.
A Good Dish.-Minced cold beef or lamb;
II beef put In pinch OF pulverized cloves;
If lamb, a pinch OF summer savory to sea-
son 1t. little pepper and some salt and put
1t in a baking dish; mash potatoes and mix
them with cream and butter and little
salt, and spread them over the meat; beat
up an egg with cream milk little.
spread it over the potatoes and bake 1t a
short time. sufficient to warm 1t through
and brown the potatoes.
Rice and Meat Croquettes-One cupful
OF boiled rice. one cupful of finely chopped
cooked meat-any kiad--one teaspoonful of