Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-21
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A Game Dinner

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A Game Dinner
Essentially is a mans dinner, 50 do not
make the decorations too pronounced, for
plainness and simplicity seem to belong to
this dinner. Have a nice center piece and
light the table with candles In small brass
candlesticks and set them in pairs about the
center. II you have not enough for this
lavish use you get small. inexpensive
ones of clear glass which are most at
tractive.
MENU
Grape fruit in baskets.
Clear soup with green pea timbales.
Whole salmon, cucumber sauce.
Wild turkey, cranberry sauce. Sweet
potatoes.
Egg plant or caulidower.
Creme de menthe sherbet.
Duck with celery salad.
Burning mince pie. Cheese.
Frozen souff1e
Coffee.
II the fish is a salmon it must be boiled,
but white or blue fish may be baked.
Send around with either hollandaise sauce
or the same thing transformed into cucum-
Der sauce. Make the first by creaming a
cup of butter, putting into 1t four eggs,
unbeaten. one at a time. and cooking over
boiling water till smooth. Then add
tablespoonful of lemon juice and little
salt. paprika, and nutmeg. and cook until
thick. when a cup of boiling water Is to
be added, and the whole stirred and beaten
until it Is creamy. This is the best sauce
for baked fish, For one that is boiled add
to 1t a cup of minced cucumber and
tablespoon of vinegar, and it becomes a
cucumber sauce.
STUFF the wild turkey with breadcrumbs
mixed with either oysters. chestnuts, or
celery; do not put sage and other savories
with these or you will destroy the flavor,
but add suspicion of onion to the crumbs
and fry them in butter in the frying pan
before putting in the other ingredients.
Cook the eggplant in this way: Cut 1t In
halves lengthwise. remove the pulp. and
press it under a weight half an hour; chop
1t fine, mix with as much soft breadcrumbs.
and season well; fill the shells. piling them
high in the center: cover with bits of but
ter and bake half an hour.
II you like you may color the sherbet
green with fruit color and stand in each
cup a sprig Of mint dipped first In beaten
Make the mince pie much larger than
usual, and put 1t on a round platter on the
sideboardr When it is time to serve it
cover it quickly with brandy and light 1t.
taking 1t to the table to burn as a plum
pudding does before 1t Is served. The ice
cream is out Of the ordinary. and may be
easily prepared at home. Take the yolk
of six eggs, mix with half cup Of pow
dered sugar, and beat till foamy, standing
the bowl over one Of boiling water. When
thick cool the bowl, and then add a pint
of cream whipped and dozen lady fingers
cut in small bits and dipped In sherry.
Put 1t In a mold and bury in Ice and salt
for three hours. This souffie needs no
cake served with 1t.
Shell Fish.
Bisque Of Clams-To make one quart
and q pint of soup, allow two dozen clans,
stew them twenty minutes in their own
juice, to which add one pint and a half Of
water. Boil one pint and half Of cream.
Stir two tablespoonful Of butter and the
same Of -four in a saucepan until 1t bubbles:
then pour the boiling cream in, stirring all
the time.
Stand It to one side, squeeze each clam
with a lemon sQueezer until nothing re-
mains but the empty skin. Strain clans
and liquor to the white sauce already made,
pressing as much juice out as possible; stir
well, bring all to a boil and remove from
the fire. Beat the yolks of two eggs with
four tablespoonfuls Of the soup and sea-
son to taste. The soup must be boiling
when the eggs are added, but do not allow
it to boil afterward, or 1t will curdle.
Soft Crab-Take off the claws, wash.
wipe and open them, and, after removing
the spongy part and sand bag. season In
side and outside with salt and cayenne
pepper. Close them and fry in fresh but
ter light brown on both sides. Send to
the table hot.
of any soft cheese, working with 1t
little mustard. salt and pepper, and slight
trace of cayenne; also a few shrimps, finely
minced; work to a stiff batter, then add
teaspoonful anchovy vinegar and little
Worcester sauce to taste; make up into
round, fiat pats, set on one side until want
ed; serve with cress or water cress.
Lobster Wiggle-Four tablespoons butter.
three tablespoons -four, one and one-half
cups Of milk, one cup lobster meat, one
cup cooked peas drained: make a cream
sauce Of the first three ingredients, with
salt and paprfka to, taste. Stir until
creamy, add lobster meat and peas, bring
Just to the boiling point and serve.
Deviled Lobster-One pint of lobster
meat, four tablespoons butter, one teaspoon
of curry powder, one teaspoon prepared
mustard, one-half teaspoon Worcester
sauce. Put into hot pan three tablespoons
of butter; mix paste of one tablespoon
curry powder, Worcester sauce, mus
tard. and a little salt. Put this in the but
ter, and when 1t bubbles add the lobster.
Cook two minutes.
Things to Know.
Iron RustIs removed readily from ia
BILE linen by means of lemon Juice and salt.
Wet thoroughly with the juice. cover with
salt, and expose to clearest sunshine. Every
part must be reached by sun rays.
Ink Spots.-Many Of them will wash out