Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-21
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fine, one-haf rind OF A fresh rsrnor orc
green pepper or more. and one-half lump
VI, sugar sait and pepper. fried yellow
When these herbs have cooled add 70 them
TWO beaten eggs beat again. and one and
ohe,haif cups of cold cooked porridge one
easoiespoon OF butter and one tablespoon of
chopped parsley. Then put this mixture in
not pan to cook on top of the stove ten
minutes. When heated through. make into
long oval, scar brown top and bottom and
serve hot. 1t is Sayory and a s-rear bach
elors dish The original kedieTI calls for
coid salt Ash faxed. smoked haddock or
codfsh, and the same mixture of herbs and
oatmeal 80 ''''N
For the Unexpected.
DAINTY Cutlets.-Have the little chops
quite ready. Put in a buttered samoa ma, n
small onion chopped fine. seasoned. one
halt lump of sugar, and fry yellow. Take
out carefully every piece and add seven
small crisp lettuce leaves and fry. re1oove
those with the onion; add a cupful of green
peas 10 the hot pan and heat until they
nave ABSORBED the last of the onion. Scar
'iie chops as II toasting ther, then cook
iHoie Slowly ahtl done. In the meantime
put the herb dressing where it will keen
not Nhen ready to serve put onions and
lettuce below and the peas around the little
chops and serve hot
Bread Cutlets.-Cut seven or eight rounds
of bread white, two DAYS old r,i+I,o,,+
crust, and prepare "a dressing of two epps
beaten nightly, with salt and pepper. a If
tie nutmeg, and cup of rich milk. add a
dash of cayenne If preferred. Hsv. a
smooth frying pan hot with a teaspoon or
more OF hot butter Soak the bread in the
egg dressing until each piece is wet and
drain ready TO fry. Fry a light cinnamon
o't"h' The butter must he cara,,,,,I.
"atcheo' The outlets must L.. moist s,,,
c'nehI ali through, and they must NOT he
9eoiciieo- Season again If required !
sooe COOK never fails with these
Egg Pant Cutlets.-To make tbasa %,
eneil pest, remember two things: Do,,t
if dry e': aft egs plant and do not peel it. Wipe
IL; VI after washing the skin and ont u In
3 ar around one-third of an inch thjcll
ly an outer or good dripping as Won
G nTIiu any chop or steak. They taste like
ueHcate oysters and do not need on AZ
tiof. OF herbs or seasoning but n 1itt, t'nui
ana pepper Besides. they are heaIthv I'D
li.C1IrlshlnS They should be brown on hntb
All scr 81, ana OF gray color when done,
an softs, OF changes may be made in Grin,
nlhg them, chopped herbs and tba liz
, DuI 'ney need no addition Sometimes
az eeeo bacon Is cooked crisply in the pan
10 ana TINS afterward is cut to dice and
stirred into a flour gravy ouite bTou. a' "a
Whicn Is added capers or chopped nicl,1e
fSut the outlet made simply is most safis.
tainohyo mere IS hardly any vegetable OBJ
as egg plant when it's perfect favor is NOT
spolied by soaking or scorching.
Make Your Own Cook Book.
1t Will save 80 per cent of labor o,d ,
terial If you make your own cook hook for
daly use, no matter how many Won NAV
sheiVe Tor reference. Do not paste In If
any recipe OF which you have not made a
success. Have the book made of paper that
VIII take INK. Paste on the right hand side
ana keep the left page free for alterations
anu auot'ions. Sometimes you may i'm
prove by economy and nourishment on a
really first-class recipe For example:
ROASTED Egg Plant.-You may have made
THIS by rule that calls for parboilinp and
seeding and stuffing with cold meat. TRY
this' WASH and wipe the egg plant, choos-
ing medium-sized one. Remove the seeds
and mix them with filling of a small cun
OF cold oatmeal porridge two eggs beaten
lightly, one small onion grated. one green
pepper sliced, not seeded, and fried soft
with salt, pepper and half the rind of a
lemon grated Fill the two cav;+ies ,,,t,b
IRIS, adding butter enough to soften the
TOP ana basic once or more Roast twen
ty-hve minutes, force upward A good
light crust should be formed on eacb and
me ulsh IS pleasant and savory. a welcome
change from chopped sausage and other
customary filings. If you soak or parbofl
esG plant you lose half its value
Refreshing
Cool Comport-One of the best uses to
put preserved cherries to is to pound them,
with ice chopped to a snow into a quick
homemade sherbet. One never is at a loss
Tor good cup to offer. Do not use canned
cherries nor jam. The cherries must be full
Favored or they will not do. Have the
serving cup cold: also the fruit PUT one
thlrd OF pounded ice, one tabIespoop Of
cherries and the same of the Juice. covar
with pounded ice. Set them on the ice
block or serve at once. 1t is a delicious
mixture requiring only the "knack" but II
does require the "knack." PineappIes fresh
only' raspperrles and other preserved fruits
VIII 90, but cherries must have their own
MAYOR uh"efshted by too heavy sirup They
require no addition of wine or spice
Catawba cup is a delicate drink that can
be made more dainty by the use of one of
two good methods. To two quarts of iced
water add one pint of catawba the Juice of
four lemons and two large Florida oranges
Take out seeds and chop rnds to small
cubes, with sugar to taste. And this: In
stead Of using the catawba for strength
and to be pronounced, use it for fiayors.
like vanilla or rose water Use the same
amount of cold water and the other ingre-
dientS ana only wine enough to give IL a
catawba flavor. 1t will be found delicious
and for a delicate taste best of ALL
Green apples make another good cup.
They should be boiled, steamed cooled,
sweetened. poured on the pounded ice. and
the pulp of a small Jonathan apple scraped
and added to the ice and covered with ice.
1t Is said this is the purest fruit cup that
can be made. For these home made sher-
bets no spice wine Is required when the
ice ia pounded with fruit. But canned fruit
is not good, and only fresh pineapple is
worth the trouble. People frequently put
sherry with grapefruit. But it is super
fiuous Part the sections carefully peel
each of its membranes, sprinkle with sugar
and this is not needed-or honey and you
have an ideal cup fruit and tonic. too
A Savory Cheese Pudding.
Take a teacupful each of milk, grated
cheese, and breadcrumbs, with seasoning of
cayenne pepper. white ditto, dry mustard,
salt and one egg. Put all the dry ingre-
dents with the milk into a saucepan and
stir gently over a low fire till the cheese is
dissolved. Beat up the yolk of egg and add
to the mixture Lastly, add the white
beaten to stif froth pour into pie dish