Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-25
I 1ffiFcpfN
Sunday Dinner

Sunday Dinner
Corn eiiowder.
Celery. Radishes. Sailed nuts
Deviled crabs. Dressed cueumbers. Finger rolls
Maryland chicken with cream sauce.
Mashed potatoes In shell. Baked egg plant.
Celery and pimento salad.
Halyed peaches OF sponge cake with whipped
cream.
Corn Chowder.-One can of corn. one
quart small lima beans. one quarter pound
of salt pork, one cup of cream one cup of
milk two tablespoonfuls of butter SIX milk
crackers one sliced onion. salt and pepper
Put the pork in the frying pan after cut
ting into bits; brown 1t and add the onion.
Put the beans over in water enough to
cover them and simmer them till tender
put two cups of boiling water On the onion
and pork, and when the beans are tender
pour this over them and add The corn;
simmer till this. too. Is tender then add
the cream, scalded, and the seasoning with
the butter. Soak the split crackers in the
cold milk and put them In The tureen and
pour the boiling soup over than and serve.
1t is not generally known that crab meat
deliciousiy fresh may be purchased at any
large grocery in tins. with this cleaned crab
shells accompanying it.
Maryland Chicken.-Get large spring
tender Then make a rich batter dip each
piece in and drop into deep kettle OF hot
fat till brown Serve this with rich
cream sauce. with mashed potatoes brown
ed In the oven. and pass baked egg plant.
For this halve the vegetable lengthwise
and salt, turning each piece down under
weight for hour. Then remove all the
pulp from the shell, crumb 1t up and mix
with half as much bread crumbs: put a
bit of onion in the frying pan with a large
tablespoonful of butter, and mix all to-
sether and cook till tender and slightly
brown. Refill the egg plant shells and heap
well, and put in the oven till a light crust
is formed. Serve on platter with
spoon.
For the salad get small tin of pimentos
and cut in small pieces and mix with a
celery salad made either with celery alone
or with half the quantity of hard-boiled
egg, IN either case stirred stiff with may
onnaise. Put the pimentos in last, resery-
ing a small half cupful to sprinkle over all.
race on a bed of lettuce leaves on Il plat
ter. For the final sweet take rounds of
stale spoEgecake, dip in sherry and lay
on each half of peaeh-freSh or canned.
Fill the center with whipped cream and
add bits of candied maraschino cherries.
Fairy Fish.
Turbot au Gratln,-Cold cooked turbot,
anchovy sauce. little STOCK, cayenne pep
per, two ounces of butter, little -four and
some breadcrumbs Place piece of but
ter, about two ounces. in stewoan and
melt it an the fire. add little -four. then a
little anchovy sauce, and q little cayenne
pepper. Stir these well together and then
drop in the sauce the cold boiled turbot
t1ll large patty pans with the turbot sauce
and cover with grated bread crumbs and
bake In hot oven. Serve the patty pans
upon napkin on platter or tray.
Haddock With Tomatoes.-One dried had
dock, one onion, one ounce butter one ripe
tomato, pepper, parsley. Soak a dried had
dock in plenty OF cold water for half day
drain off the water and replace 1t with
boiling water; when the paddock has been
in this for two hours take it out and care
fully remove all the bones and skin and
break the meat into flakes; slice a moder-
ate-sized onion, put it into a saucepan with
one ounce of butter; as soon as the onion
is soft add one ripe tomato. cut into slices:
after couple of minutes add the meat of
the paddock. sprinkling of pepper and
some finely minced parsley: shake the
saucepan on the fire until the contents are
thoroughly heated, and then draw 1t aside
to be kept warm until served.
Fish ChoWder.-Two pounds of solid fish
shreds, one-half pound salt pork, four
onions, ten potatoes salt and pepper, two
correspondents OF IaTlnd. milk. rake one
half pound fat salt pork, cut into slices,
and fry out well. Slice four large onions
and fry in the pork fat until they are a
light brown Stir constantly to prevent
burning. Put into a pot with three quarts
of boiling water, and let it boil twenty min
utes Skim out the pieces of pork and
onions, and add ten potatoes, sliced no.
too thin, and boil twenty minutes; then add
two pounds of solid fish shreds and boil
ten minutes. Add salt and pepper to taste
When cooked stir in slowly a thickening
made of two tablespoonful of farina mixed
in cold milk and let it boil UP once only
Put the pot back on the fire and after let
ting It stand a few minutes skim off scum
which will rise to the top and serve
Curry of Lobster.-One and one-half gills
of lobster meat, one-half pint of stock two
tablespoonfuls of butter. one tablespoonful
of flour, one teaspoonful of salt one-sixth
teaSpoonful of cayenne, one-sixth teaspoon
full OF white pepper, one teaspoonful of
curry powder, one tablespoonful of minced
onion three slices of toast. Cut the lob
ster into small pieces and season with half
the salt and pepper. Put the butter and
onions on the fire in a frying pan and cook
until the onion turns straw color; then
add the flour and curry and stir until
brown. Gradually add the stock to this
stirring all the time. Season with the re-
mainder of the salt and pepper and cook
for three minutes. Strain this into a
saucepan and add the lobster. Cook for
five minutes. Cut the slices of toast In
strips and lay in warm dish. Pour the
Broiled Halfbut.-One and one-haf
pounds of halibut. two tablespoonfuls of
butter, one teaspoonful of lemon juice, one
and one-half teaspoonfuis of salt, one
quarter teaspoonful of pepper. Have the
haIbut cut in a slice about an inch thick
Put half the butter, salt and pepper in a
hot soup plate. and stir until the butter is
melted Wash and wipe the fish, then lay
II in the plate of seasoned butter When
one side is coated with the butter turn 1t
down and season the other Dredge lightly
with -four place In the double broiler and
cook over hot. bright fire for fifteen min
utes Put on a hot dish and season with
the remaining salt. pepper, butter and the
lemon juice. all mixed. Serve hot.
Novel Indeed
Is this centerpiece for Lenten luncheon
Imagine huge block of Ice. In the middle
of this block OF Ice have a number of shin
ing gold fish, Flowers and smilax should
completely cover the top of the Ice and
fall gracefully over the edge The base
of the block. where 1t rests on platter, Is
also concealed with spring flowers. The
secret of how tine fish are put In the ice Is
disclosed by the hostess to the admiring
and curious guests. A place had been
re- he olar >P foa To-