Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-04
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frying pan and add one spoonful of -four
ana mix until smooth. Add the milk. stir
again until it boils, add the peas drained
boil -o-z
Eggs.
CURRIED EGGS-Slice two onions and
fry in butter, add tablespoonful of curry
powder and one pint of good broth and
stock. stew till the onions are quite tender,
add cup of cream, then flour, then add
eight or ten hard boiled eggs cut in half
and serve.
EGGS A La SUISSE-Spread the bottom
of dish with two ounces of fresh butter;
cover this with grated cheese; break eight
whole eggs upon cheese without breaking
the yoiks Season with red pepper and
salt If necessary. Pour little cream on
the surface, strew about two ounces of
grated cheese on the top. and set the eggs
in moderate oven for about quarter of
an hour. Pass a hot salamander over the
top to brown il.
DREAMED EGGS.-Boil six eggs twenty
minutes. Make one pint of cream sauce.
Have six slices of toast on hot dish, put a
layer of sauce on each one and then part
of the whites of the eggs cut in strips Rub
part of the yolks through a sieve on to the
toast Repeat this and finish with layer
of sauce. Place in the oven for about three
minutes. Garnish with parsley and serve.
EGGS BRONILLE.-Six eggs half cup
of milk cream, two mushrooms. one tea
spoonful of salt, a little pepper, three table
spoonfus of butter, slight grating of
nutmeg. Cut the mushrooms into dice and
fry them for one minute in one tablespoon
full of butter. Beat the eggs, salt, pepper
and cream together and put them in a
saucepan; add the butter and mushrooms;
stir over a moderate heat until it begins 10
thicken: take from the fire and heat rap
Idly until the eggs become quite thick and
creamy. Have slices of toast on hot dish,
heap the mixture on these and garnish
with points OF toast. Serve Immediately.
Beans.
BAKED, NEW YORK STYLE.-Wash
and soak one quart of beans over night. In
the morning pour off the water and put on
to boil with three quarts of cold water.
When the beans begin to boil pour off the
water and add three quarts of boiling wa
ter. Wash one pound of salt pork when
| the beans begin to crack pour off the water
and put beans in granite or tin pan with
pork in center; mix together two teaspoon
fuls of salt and one of pepper, and sprinkle
little of this on each layer of beans. Add
enough hot water TO cover beans and bake
in slow oven for eight to ten hours and
serve in dish they are baked in.
DRIED LIMA BEANS WITH WHITE
SAUCE.-Soak one pint of beans over
night. About two hours and a half before
dinner pour of the water Put the beans
on to boil in two quarts of boiling water
simmer for two hours; pour of the water
which save for soup; beat together one
generous tablespoonful OF butter, one tea
spoonful of -four and a little pepper and
salt; stir this into a pint of hot milk sea-
son the beans with pepper and teaspoon
full of salt; add the sauce and simmer gen
tly for twenty minutes and serve.
SAVOY BEANS.-Cook the beans as for
white sauce; fry two ounces of salt pork
or smoked bacon. take up the pork and
into the fat put one tablespoonful of
chopped onions; cook for five minutes then
add the beans. one tablespoonful of salt and
one-fourth teaspoonfu of pepper Cook for
fifteen minutes, stirring frequently. Before
serving add teaspoonful of chopped pars-
ley. Serve In a hot dish and garnish with
the slices of pork.
BEAN SOUP.-Take one pint of beans
wash and soak them over night put on to
boil in two quarts of cold water; when the
water boils pour off and add two quarts of
boiling water; add spray OF dried celery
and cook steady for three hours. Put into
stewpan one tablespoonful of drippings
and one onion minced fine and one table
spoonful OF flour. Cook slowly for twenty
minutes Then pour water from beans on
this, stirring all the while. Mash beans
into paste and add the other ingredients
Season with salt and pepper. rub through
sieve, return to the fire; when the soup
boiis UP add one pint of hot milk and one
tablespoonful OF butter.
Rice
MERINGUE.-Bof one cup OF rice In one
quart OF milk until tender and drain in a
coliander; add one pint of milk. two ounces
of butter. the yollss of six eggs and two
cups of sugar, and beat all until light;
add juice and rind (grated) of one lemon;
turn into baking dish and bake for one
hour Make a meringue of the whites of
the eggs and six tablespoonfuls of pow
dered sugar heap on top of pudding,
brown in oven and serve cold.
SNOW BALLS.-Wash one cup rice and
put In double boiler with one pint OF milk;
boil until tender and add one teaspoonful
of salt and put in small cups to cool. When
cold turn out on deep dish and pour soft
custard sauce over them.
BAKED.-wash one cup OF rice and put
in baking dish with three pints of milk a
pinch of salt and one-half cup of washed
currants; stir well and bake In oven one
hour. Serve with cream and sugar
CROQUETTE6.-Boil one cup of rice In
one quart Of milk in double boiler until
thick, then beat until smooth, season with
salt and pepper and add the yolks of four
eggs and one tablespoonful of chopped
parsley. Stand away until cold, then form
into cylinders and dip In beaten egg. and
then In bread crumbs; fry In boiling fat
CREDIBLE CAKE.-Take two cups of
boiled rice, pass through sieve and add TO
1t three eggs well beaten. tablespoonful
of melted butter, two cups of flour and one
pint of milk; beat until smooth, add two
teaspoonfuls OF baking powder and bake
at once on hot Grtddie.