Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-08
Luncheon Specialize

Scrambled Eggs with Acknowledgment
| hot buttered toast with a thin layer of an
| choyy paste. Arrange a platter and
| cover with scrambled eggs.
Sardines Siclian-Drain large. fine sar-
| dfres, but leave them whole. Sift some fine
| yellow cornmeai. roll each sardine in It,
and lay on a baking DISH bake in the oven
/ until brown: serve with some slices of
brown bacon and lemon quarters.
| Small Shrimp Patties-Have baked and
| cold puff paste patties. not more than
| an inch and a half or two inches across
| Fill these with mixture of equal parts of
| shrimps. capers, olives or gherkins. truffies
| and celery, cut In one-inch cubes and mix
with enough mayonnaise dressing to hold
| them together. Use paprika generously In
| the dressing. Sprinkle the top with finely
chopped pimentos. sifted yolk of an egg.
or fine chopped truffies. Serve on small
plates and paper doilies
Sandman Tongua-Take slices of fresh
| boiled tongue and lay in a deep dish
Spread on each slice a mixture of chopped
raisns and pecan nuts, and teaspoon of
brown sauce. Make this by melting table
| spoon OF butter, adding two of boiling wa
| ter, salt and pepper and a little seasoning.
| such as Kitchen bouquet; sprinkle with -four
/ as usual. strain whom brown. A half cup of
| claret instead of water is nice in this
| sauce.
| Boston Toast-Slices of hot buttered toast
| the raw yolks of three eggs, one and a
| half ounces of butter two tablespoonTuls of
| grated cheese, half a glass Of port wine
| TWO chiiies, salt and pepper. Melt the but
| ter In a small saucepan; put in the yolks of
| egg. and stir the mixture over a gentle
| heat until II thickens and becomes creamy;
| then add the cheese, mix 1t thoroughly,
/ then add the wine, and season the mixture
| highly with salt and pepper. Make it thor
| oughly hot, but 1t must not boil Cut the
| toast into neat squares, and put thick lay
! er of the mixture on each. Put them on
| tin in the oven for a few minutes to assure
/ them being hot through, garnish with long
! strips of the ehilies, and serve at once
Lobster Aigrettes-The tail claws of
| lobster, half pint of boiling water, one
! ounce OF butter, four ounces of -four, three
| tablespoons of grated cheese, two whole
| eggs and one extra yolk. Salt and cayenne,
! lemon, thin brown bread and butter Cut
| the lobster meat into neat pieces about the
! size of a filbert nut, dust them with lit
| tie salt and cayenne. Boil the water and
| butter, add the -four when the water 5ols,
| beat 1t till smooth off the fire. then cook
| this panada over a slow fire till ii can be
| rolled about IN the pan without sticking to
| 1t Cool the mixture for a minute or SO,
| then beat in each egg separately. Add the
cheese and seasoning, and turn the mixture
onto plate TO cool Heat pan of drip
| fat till a faint smoke may be seen issuing
| from 1t. Dip a dessert spoon In the hot "a,
I'LL 1t with the mixture, and make little
hollow In the center. Lay in a piece OF the
prepared lobster. and cover IL over with
more Of the mixture; gently push this aig-
rette out of the spoon into the hot fat,
using a second spoon to scoop 1t out with
| Fry the aigrette slowly for about five or
eight minutes taking great care that during
all the frying only a faint smoke is allowed
to rise from the fat. Drain the cooked aig-
rettes on paper, and send them to table as
rapidly as possible. Cut lemon and thin
| bread and butter should accompany them.
Cheese
The value of cheese as an article of diet,
and more especially as substitute for
| meat, is too little known and appreciated.
Indeed. 1T is claimed that when fully ripe
1t furnishes even more nutrition TO the
system than meat, and at one-fourth the
cost. Being highly concentrated cheese
should not be eaten in undue quantities,
and always should accompany some car
bonaceous food. Bread some form of
wheat or Indian grain is an excellent COM
plement to cheese.
Cheese and Nut Croquettes-Place one pint
OF milk over the fire; when it bols add two
peaten eggs mixed with three tablespoon
fuls sffted -four. and moistened to the con-
sistency OF thick cream with cold milk
Stir well, then turn into the mixture one
half cup pecan meats chopped fine; cook
ten minutes, stirring constantly, then turn
out to get cold. Cut into strips. arrange on
buttered baking tin. cover each slice with
thick layer of cheese. sprinkle lightly
with salt. dot with bits of butter and brown
in the oven. Serve soon as taken from
the oven with a garnish of parsley and tiny
slices of cucumber pickle.
Cheese Salad-Make an ordinary French
dressing In the proportion OF one table
spoon of vinegar to three of oil, a dash of
mustard, salt and red pepper to taste. Into
this dressing rub Roquefort cheese. The
ported cheese is ready to use as it comes
the other must be grated or crushed until
the whole is smooth and about the consist
ency of thick cream. Serve with crisp let
tuce leaves and hard crackers.
Dream CakeS-Cut rounds of partly stale
bread and between two layers put liberal
serving of a good strong cheese. Season
with salt and pepper and plenty of paprika
pepper. Have ready frying pan with
melted butter, and when hot lay In the
cheese sandwich. Fry on both sides and
until the cheese is melted and the bread Is
delicate brown. Serve hot.
Cheese Canapes.-Cut a sufficient number
of thin rounds of bread. Melt four ounces
of butter in a frying pan. When hot, saute
the bread a delicate brown, then spread
each round with layer Of grated cheese
that has been mixed to smooth paste
with ma yonnafse. Put in the center small
pimento olive and lay around the edge a
border of olives, pitted and cut into quar-
tiers.
two eggs, half pint of milk. two table
spoonfuls Of grated Parmesan cheese. two
tablespoonful OF grated Grusyere cheese,
one large tablespoonful of cream, salt, cay
enne and nutmeg. Put the flour. with a
dust of salt, in a basin. Drop the two raw
eggs in the center OF it, and gradually
stir in half the milk. Next beat the batter
till the surface is well dubbed, when add
the rest of the milk and put the batter
aside for at least an hour Mix the two va
rieties of cheese and stir half of them into
the batter, Heat the cream and add the
remaining cheese with a little seasoning,
and stand the pan containing them In an
other of boiling water, so that this cheese
mixture will be hot when wanted To fry
the pancakes heat scrap OF lard In a small
frying pan. When faint blue smoke rises
from the fat pour enough batter into the
pan to thinly cover the bottom of 1t. II the
layer Is thicker than a fairly stout piece
of paper the result will be failure. When
the cakes are fried a light brown on each
side turn them onto piece of paper sprfis-
killed. with little grated cheese. and spread
over each thin layer of the cheese and
cream mixture. Roll them up neatly and
serve Immediately on lace paper.
Delicate Cabbage