Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-20
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Plain Puffs-Yolks OF six eggs. one pint
| sweet milk. large pinch of salt. whites Of
six eggs. -four. Beat the yolks of eggs till
| light. stir In the milk. salt and whites OF
eggs beaten to stiff froth. and flour
| enough to make batter about as thick as
| boiled custard. Bake in small tins in a
quick oven.
Spanish Puns.-A teacupful OF water, a
| tablespoonful white sugar, a pinch OF salt.
| two ounces Of butter, -four, yolks of four
| eggs. Put the water into a saucepan with
| the sugar. salt and butter: while 1t Ia boil
| Ing add sufficient flour for 1t to leave the
! saucepan: stir one by one the yolks OF the
four eggs; drop in teaspoonful at a time
into boiling lard; fry them light brown.
| Cream Puffs.-One pint water. one-half
pound butter. ee-fourths pound sifted
| flour, ten eggs. one small teaspoonful soda.
| Moche cream: One cup sugar. four eggs,
one cup flour, one quart milk. fiavoring.
Boil the water. rub the -four with the but
| ter: stir into the water while boiling. When
| 1t thickens like starch, remove from the
| Gre. When cool. stir into 1t the well-beaten
eggs and the soda Drop the mixture on to
| the buttered tins with a large spoon. Bake
| till a light brown in quick oven. When
| done open one side and fill with moche
| cream. made as follows in the above pro-
| portions: Beat eggs to q froth; stir In the
! sugar, then flour; stir them Into the milk
| while boiling: stir till 1t thickens then re-
move from the fire and favor with lemon
or vanilla It should not be put into the
puffs until cold.
Orange Pufrs.-Rind and juice of four Or
| angee, two pounds of sfted sugar. butter.
| Crate the rind Of the oranges, add the
! sugar, pound together and make into a stiff
| paste, with the butter and Juice Of the
| cool oven. Serve piled up on dish with
| sitted sugar.
Egg Oddities.
Egg a la Victoria.-Three hard-boled
eggs, two raw eggs. one gill of white sauce
| half tablespoonful of grated cheese. salt
| and pepper. bread crumbs for coating. Shell
the hardboiled eggs. let them cool In cold
| water. then dry them we'll and roll in lit
| tie flour. Heat the sauce add to It the
| cheese and one beaten raw egg. season it
carefully and reheat thoroughly without al
| lowing 1t to boil. After Touring the eggs
| coat them thickly with the cheese sauce
and leave them till cold. Next carefully
and lightly brush them over with the other
raw egg, beaten, and coat them with bread
crumbs Fry them light golden brown in
| hot fat: drain them and serve on a lace
paper hot dish garished. If liked with
| fried parsley.
Eggs la Madrid.-Four ounces of we'll
boiled rice. six new-laid eggs. one gill Of
| brown sauce, one tablespoonful of lemon
J Juice, one ounce of butter, salt and pepper.
| Melt the butter In saucepan, add to it the
/ pOllcQ rice Willie II stlii is not, INK II Wen
in. and season it carefully Make this rice
| into neat bed on dot dish. leaving
! margin of dish all the way round the rice.
| Poach the eggs carefully in boiling water.
| to which the lemon juice has been added,
| and when they are sufficiently set lift them
| out, trim them neatly and arrange them on
! the rice, pour around the rice the hot sauce.
and serve hot
Kromeskies of Eggs.-Three hard-boiled
| eggs, about quarter of a pound of streaky
| bacon. two tablespoonful OF breadcrumbs
| two teaspoonfuls of chopped parsley.
| half a teaspoonful of chopped shallot
| two or three tablespoonful OF any sauce,
white, brown or tomato, salt and pepper.
and for the batter two ounces of flour, one
| whole raw egg and one extra yolk, one
| tablespoonful of salad oil, two tablespoon
| fuls of milk salt. Prepare the batter first
| Mix the flour with little salt and make
| well in the center, and place In 1t the
| yolks of two eggs and the oil. Stir these in
| smoothly with the milk and beat the batter
| we'll Place 1t aside to stand while the egg
| mixture is prepared. Shell the hsrd-boiled
! eggs, chop them rather coarsely, and mix
them with the crumbs shallot, parsley and
enough sauce to bind them all together:
| Season this mixture we'll and place small
| cork-like shapes OF 1t in thin slices of ba-
| con. Roll the mixture neatly up in the
| the batter. Beat the raw white of the egg
| to stiff froth, and stir it lightly into the
| batter. Mex dip each little roll into the
batter and place 1t gently in a deep pan OF
1ryl0E IGt WHICH ID so NOT tndt q IalnI
smoke Is rising from 1t. When all the
kromeskes are fried a light brown and
drained on paper heap them on hot dish
and serve at once.
ham, two teaspoonfuls OF chopped parsley.
four rounds Of hot, buttered toast, one
ounce of butter. Well butter four dariole
molds or small cups. Chop the ham and
mold thickly with the mixture Break an
egg carefully into each mold, and put a
small piece OF butter on each egg Put the
molds In a stewpan with boiling water to
come half way up. Then lay piece of but
tered paper across the top OF the tins put
the lid on the pan and cook gently until the
eggs are just set. Turn the eggs out of the
tins carefully and place one on each round
of buttered toast.
Eggs a la Nerem.-Four eggs, four rounds
of toast, little butter. two ounces of cook
ed ham, one teaspoonful of chopped parsley.
Cut the ham into thin shreds like matches.
melt a little butter in a frying pan, put in
the ham and make 1t hot. Next poach the
eggs carefully, put one on each round OF
! toast arrange the ham in a border round.
and sprinkle each egg with little chopped
parsley Serve them on a hot dish.
Buttered Eggs and Oysters.-Three raw
eggs. one dozen oysters, one tablespoonful
of cream milk, one ounce of butter, slices
Of hot, buttered toast, salt and pepper.
Beard the oysters and beat the eggs till
frothy. Add to the eggs the milk and sea-
soning. Melt the butter in a stewpan.
When 1t bubbles pour In the egg mixture
and stir over q slow fire. When it Is just
beginning to thicken put In the oysters and
finish cooking the mixture till 1t is a soft,
creamy mass. Have the toast ready trim
med and neatly shaped and heap the mix
ture on 1t. Serve 1t as quickly as possible.
Fish.
Freshness is great merit In fish. In
choosing them take only those with eyes
bright and full and flesh firm. The first
thing to be done to them is thoroughly to
clean. and put on ice until cooled. They
may be broiled in court bouiIlon or in sailed
water with little vinegar or lemon juice
in the water to keep the flesh firm. They
should boil gently to prevent breaking the
outside before the inside is done. Always
serve sauce with boiled fish, such as
drawn butter caper. shrimp oyster. pickle
or egg sauce.
Large fish. such as paddock. shad. mack
erel and bluefish, are best for boiling and
baking, also for broiling. Small fish are
best fried. Always cook fish done. Garnfsh
baked fish with slices of hard-boiled eggs.
slices OF lemon, chopped pickle or capers
Baked Shad.-Waah and wipe large