Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-25

stemmed and seeded; pile In pyramid with
sugar.
Fasten the smelts I'm circles the tail of
each passing through the gilis ard cook II,
oeep rat. For the tartare butter make the
asaal seasoning: One teaspoonful each of
me chopped olives capers. chiyes with one
each OF tarragon vinegar and lemon Juice
and tablespoonful of paprika ard one of
french mustard. Mix wei with two table,
small Tin and put on ice When firm. slice
IT and cut it into hearts with vegetable
cutter.
For the timbale, cook maearoni In saaed
water without breaking it, till il Is soft
Butter a. covered mold or small pail quite
thlckly, and beginning In the center of the
bottom coil the macaroni around. As II
begins TO rise on the sides. put in a layer OF
oysters only half cooked, mixed with thick
cream sauce. and then add more macaronf:
ana SO on. until the mold Is full. Put on the
cover and cook In a kettle of boiling water
Ior hait an hour. Turn 1t out hot plat
Yer ana surround with cheese balls made by
adding melted butter and chopped parsley
70 grated American cheese and molding into
shape. Pass a bowl of cream sauca ,yltb
this.
Mexican Omelette.-IIaye half a Mound of
smooth sauce In saucepan. place ii on a
moderate fire, add piece of butter the size
OF nalt an egg, twelve shelled and cooked
shriinps. and season with a little salt and
pepper. Let cook for two minutes stirring II
lightly; then add a quarter of good-sized
emptied and peeled green pepper finely
chopped. Cook for one minute longer. Then
let IL rest on the corner of the stove Make
an omelette with six eggs, fold up the on
posite side, pour half of the preparation
INTO the center. fold the other end up and
garnish both sides with more shrimps pour
ing the balance around the dish: then send
to the table.
Fill a fish mold with salmon mousse
Wnen thoroughly cold unmold the fish on
Ded or Watercress arranged upon a platter
Garnish the mold with thin slices of irv
cold cucumbers, and with this pass peas In
nayonnaise
Coffee Mousse-Use one quart of cream.
one cup OF boiled coffee one cup sugar. one
and one-half tablespoonfuls graduated gel
attn. five tablespoonfuls of hot water Add
81 little sugar to the coffee put In the gel
atin, soaked in cold water and dissolved in
not wafer Set in pan OF ice water and
STR until 1t begins to thicken: then fold in
whip from cream. put in mold, cover pack
In salt and ice. and let stand four hours.
Breakfast Breads
Sponge Rolls.-Take one pint of flour. one
half pint of warm water, one teaspoonful
OF sugar, one-half teaspoonful of salt one
tablespoonful of butter, one-eighth cupful
OF yeast SLIT the -four into q bowl; then
add the salt and sugar. Melt the butter in
the warm water and add the yeast Pur
this mixture with the flour and beat thor
oughly with strong spoon. Cover the bowl
and let the dough rise overnight In the
morning butter a French roll pan and half
NIL each compartment with the sponge. be-
Ing careful not to break it down unneces-
sariiy Let the rolls rise for an hour. and
bake them In a moderately hot oven for
half an hour.
London Crumpets.-One pint of flour. one
pint OF warm water. one-eighth cupful of
yeast one-half teaspoonful of salt, one-haIf
teaspoonful of sugar, two tablespoonfuIs of
he. Arrr
bowl. add the water and yeast and beat
vigorously for fifteen minutes. Cover the
bowl and set in a warm place overnight.
In the morning beat in the melted butter
and pour the batter into buttered muffin
pans: Let the crumpets rise for an hour
and bake them in hot oven.
Sally Lunn.-One pint of flour one-half
pint of milk one tablespoonful of sugar.
one-half teaspoonful of salt, one and one
half tablespoonfuls of butter, one-auarter
cake OF compressed yeast or one-quarter
cupful OF liquid yeast, one egg. Sift the
-four and mix with 1t the sugar and salt
Heat the milk to about 100 degrees and dis
solve the butter In it. Dissolve the com
pressed yeast in two tablespoonfuls of tepid
water. and stir into the milk and butter
Separate the parts of the egg and beat the
white until light; then beat the yolk well
Add the milk mixture and the egg to the
-four and beat well. Pour this batter into
well buttered cake pan. Cover and let it
rise In a warm place for two hours Bake
for half an hour in q moderately hot oven
and serve a hot dish.
Raised Wheat Muffns-One generous pint
of flour, one-half pint of milk, one table,
spoonful of butter one-half tablespoonful
of sugar, one-half teaspoonful of salt, one
egg, one-eighth cupful of yeast or one
eighth of a yeast cake. Put the flour. salt
and sugar in a deep earthen bowl Boil the
milk and add the butter to it. Let this mix
ture stand until only tepid; then add the
milk, butter and yeast to the flour and beat
we'll Cover the bowl and let IL stand in a
cool part of the kitchen. unless the weather
be very cold, in which case it will be neces-
sary to keep the bowl in a warm place
When morning comes the batter will be
found to have risen to light sponge. Beat
the egg until light and add to this sponge
beating in we'll Half fill well buttered
muffin pans with the batter, cover and let
the mullins rise in warm place for one
hour. Bake for half an hour in moder-
ately quick oven.
Pin Wheels.-Make the dough for milk
rolls. and when it has risen roll 1t as thin
as possible. Spread 1t with soft butter and
sprinkle over this half cupful of sugar
and one tablespoonful of cinnamon mixed
together Roll up like a jelly roll and cut
into slices about half an inch thick. Place
these slices in well buttered pan and let
them rise to double their size. Bake in a
moderately hot oven for twenty-five MIN
utes.
Blueberry Muffins.-Make these the same
as raised wheat mullins, using however
two tablespoonfuls of sugar and lightly STIR
ring into the butter half O pint OF blue
berries.
Excellent Eggs
Like milk. contain In proper proportion all
clements needed to support life. Being |
highly concentrated. however. they lack the |
bulk necessary to keep the excretory or
gans in perfect condition. Serve with Them |
then, such food as bread, RICE, cereals, bat !
do not serve eggs in any way at the same |
meal with beef. mutton or fowl Pork, such |
as bacon. may in winter be served with |
eggs.
While one pound of eggs Is equal In nour- |
to one pound of beef. the latter |
should be borne for longer time, and |
would, in the end. be much better food
The mineral matter OF the egg is small In |
quantity, but rich In quality. and the albu- /
men is in form most easily digested We |
must bear in mind. however. that the egg |
albumen coagulates at a lower temperature |
than that In meat. which teaches us at once |
that to be easily dIgested egg must be |
lightly cooked.
Eggs In Roils.-Scoop out the crumbs from |
stale rolls. first cutting off an even slice
3 she