Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-28
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Make a dressing of oil and vinegar or with
lemon juice, little mustard and beat well
in bowl. Have boiled hard four eggs,
peel put two eggs and the four whites
aside. Take two yolks rub to a paste with
equal best American cheese. little lemon
juice, salt and cayenne and roll into size of
marbles. Chop the four whites and two
y0lks to dice wipe dry all the lettuce leaves
and coat all but the larger ones with the
oil dressing. Line the salad bowl with
enough leaves to hold the mixture. shred
! The larger ones and stir them into the
dressing; lift out and put In the serving
bowl; do the same with the chopped egg;
nacerate in the dressing and mix lightly
with the little leaves. Above in the tiniest
leaves, put the cheese balls and pour on
any oil dressing that may be left. This is
already rich enough without any addition
of mayonnaise.
Savoury.-Is better known by its French
name, canape. Cut thin slices of best fresh
rye bread and spread evenly with the best
butter. On these lay flakes scooped from
smoked white fish. On this moistening of
oil and lemon juice. above olive chips do
not use forced olives and a thin slice of
lemon, with fieck of chopped parsley in
the center. A few capers may be used in
stead OF olives.
This is one of Mr.. T. Edisons ''restora-
tives." One man can make for himself.
Another taken for sleeplessness is:
Onion SandWich.-Cut two thin slices of
white bread firm enough not to crumbIe,
spread with fresh butter and lay on one
oil and vinegar for ten minutes Put on a
double layer of onions. Put on the top
slice, press firmly together and cut in four
little squares. One may eat all four in the
chase of sleep or as a lunch Sometimes
one square brings sleep.
A southern nightcap for restlessness is TO
have pint bowl of popped corn hot from
the pepper. and pour over it scalding mot
boiling) milk, and take that as lunch and
remedy.
Italian Stew
Seems more modern to u.s. but. as a fact,
the use of cheese for SAVIOUR is old Take
a largish veal outlet. lay a cabbage leaf
upon 1t, on this put a Tablespoon of Swiss
cheese Tor Parmesan), this lay layer
Of sliced onion, another cabbage leaf
young, of course. a tablespoon of tomatoes
and bay leaf. On this lay small outlet
trimmed and seasoned. Repeat the process
and pin over the large outlet for a casing
above, skewer on some strips of bacon to
mask the top. Fry the under side of this
sack TO scar, then put IL in a pan with one
quarter of an inch of hot water and let II
simmer covered tight, one and a half
hours. Have ready cup Of green peas
cooked without any addition but a little
salt Do not add cream cream sauce
Lift the outlet sack out upon a hot serving
dish. make a little brown gravy OF any
liquid that remains to serve in a bowl
apart, anu pour the peas around the outlets
on the dish
Fricasee of Macaroni-Cook sufficient
macaroni in boiling salted water in one
saucepan and make a cooking water in an
other. For this take large cup of cold
water, three small onions, one bay leaf
half lump Of sugar. half a fresh lemon
rind not cut or grated and let them stew
till the macaroni is done. Then lift out the
lemon rind and bay leaf and put the maca-
roni drained, cut in small and larger
pieces, into the cooking water to which has
been first added two ounces of Swiss
cheese. Add seasoning. If required and a
scant cup of rich milk. Simmer half an
hour or until creamy mass. To be eaten
with fork and dessert spoon.
Parsnip Frftters.-Parsnips can be Just
like the little boy in the poem. When he
was good-you know the rest. Now, this is
"a company fixing" See that they are ten
der and boil them in sailed water a lump
of sugar and a tablespoon of butter. Take
out. drain. cool and when ready to use cut
and trim them into long pieces not quite as
thick as LADY fingers" Dip in a delicate
pancake batter Fry a golden brown on
both sides, drain, put on hot apkin or
hot plate. and when serving sprinkle with
powdered sugar and cinnamon. Serve with
sections of lemon. They lose their identity
with some and pass a hot sweet.
100 Years Old-None Better
Old Style Pumpkin Pie.-when the lady
did her own cooking or knew how better
than her help they were baked in the old
style clay deep-in-the-center plates brown.
with yellow w!ggles In them. The pumpkin
was cut in pieces, peeled and stewed soft
enough to be scooped Then mashed and
sweetened with sufficient dark molasses.
into which ginger and cinnamon. two parts
of the first, one of the latter to each pie is
mixed. To this was added about one-third
rich cream to two-thirds drained pumpkin.
First bake the pie crust lining, add the
pumpkin till level with the edge and bake
in a brisk oven Ut was brick them rich
brown, even darker at the edge. with a
brown film above. 1t cuts eoherently. not
like custard nor cornstarch, but like firm
pumpkin pie.
Old Indian Pudding-Pour a pint OF
seaiding milk on cup of coarse yellow In
dian meal, add two beaten eggs two-thirds
cup of dark molasses. salt and cinnamon to
taste, add one pint of cold, rich milk and
bake two hours. stirring several times to
make ii whey. Make a sauce of one cup of
powdered sugar and one-half cup of butter
beaten to a cream, favor with nutmeg
wine or brandy. A woman hoteikeeper in
a small western town has built her trade
On that pudding.
A Tasty Hash.
To make tasty hash with cooked meat
it is essential to make the gravy carefully
stir II while II bolls thoroughly and let It
get cold. When the hash is required. place !
the slices of meat in the cold gravy one at
time in an enameled pot. cover tightly |
and let all heat gradually; simmer for a
little while. but do not let It 6o6l-