Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-05-13
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moving all skin: boil and chop sweetbreads
MIX chicken, Swectbreads and mushrooms
and bake In alternate layers with bread
crumbs. seasoned with pieces of butter and
cream dressing given below. This Is sufi-
Client for twenty people.
Cream Dresaing.-One and one-haif pInts
OF cream. one grated onion, three table,
spoonfuls OF hour, four tabiespoonfuls but
ter. deat cream. rub -four In butter and
put In the cream: cook till 1t thickens: take
on and stir In onion. Put the first layer OF
chicken. sweetbreads and mushrooms In q
dish and season each Of the layers with
cayenne pepper and salt. Let the top layer
be OF bread crumbs.
Pineapple.
Pineapple Ice Cream.-Make plain va
nilla ice cream. and when partially frozen
stir in one-haf can grated pineapple. Mix
well and complete the freezing. The re-
| mairder OF the pineapple may be converted
into most delicious trifie
Pineapple Trifie-Line q pretty dish with
stale sponge cake, and spread upon 1t the
grated pineapple. Whip one pint sweet
| cream. sweeten and flavor with vanilla; stir
In ons-ffth box good gelatin. which has
been previously washed In one-fourth cup
cold water. then dissolve by adding one
fourth cupful boiling water. Pour this over
the cake, and set on Ice to stfffen
Pineapple Cake.-Cream one cup of butter
with two cups OF sugar, half cup of milk
six eggs. beaten separately; three cups OF
-four. stfted with two teaspoonfuls OF bak-
Ing powder Mix well and bake on jelly
tins. Make thick boiled icing, in which
squeeze the juice of two aranges. Spread
thckty over the layers Of the cake and
sprinkle with grated pineapple.
Pineapple Sherbet.-One pineapple, one
small lemon, one Tablespoonful gelatin.
sugar. Soak the gelatin one hour in one
cup of cold water, then add two cups Of
boiling water. While the gelatin is cooling
CRATE the pineapple. then mix together, add
the lemon juice, sweeten and serve
Pineapple Preserve.-Pare the fruit. and
be sure you take out all the eyes and dis
colored parts. Cut in slices and cut the
slices In small bits, taking out the core
Weigh the fruit and put in pan with half
as many pounds of sugar as of fruit. Let
it stand over night. In the morning put it
over the fire and let 1t boil rapidly for a
minute only. as cooking long discolors It..
Put 1t In the Jars as directed
Canned Pineapple.-For six pounds OF
fruit when cut and ready to can make
syrup with two and half pounds OF sugar
and nearly three pints of water; boil syrup
Ave minutes and skim or strain II neces-
sary; then add the fruit and let 1t boil up:
have cans hot. I'LL and shut up as soon as
possible. Use the best white sugar. AS the
cans cool. keep tightening them up.
Southern Recipes
Apple Custard Pfe-Peel, core and stew
sour apples; mash them fine and for each
pie allow one pint of apple sauce, the yolk
of one egg, one cup sugar, half a cup Of
butter and one-fourth of nutmeg grated
Bake with only one crust, the same as
pumpkin pie, and use the white Of the egg
as frosting, to be spread on after the pie
10 done. Whip the white of egg to a stiff
froth and beat in half cup of sugar. After
spreading on pie return to slow oven and
brown slightly.
Sweet Potato Pudding.-One and one-half
pounds OF sweet potatoes, one pound OF
sugar. six eggs, three ounces of butter, one
wineglassful sherry, one wineglassful BRAN
dy. one-half teaspoonful allspice one quer-
ter teaspoonful powdered mace Boil
and mash the potatoes and press
through sieve; while hot stir in the but
ter and sugar, then the beaten yolks of the
eggs; mix in spices. wine, brandy, and last
ly the whipped whites of the eggs. Bake
forty minutes In buttered pudding dish.
Serve warm. not hot. without sauce.
Tortoni.-One pint cream, one dozen mac
aroons. three eggs. three-quarters cup
sugar. three-quarters cup of water one tea
spoonful vanilla Boil the sugar and water
together till 1t threads: beat the eggs sepa-
rately- till light, then mix together; pour
the hot syrup on the eggs gradually, STIR
ring constantly till 1t is COOL thick and
creamy; flavor with vanilla, and, when
ready to free. whip the cream and add.
Brown the macaroons in the oven, and,
when cool, roll fine; put half the macaroon
crumbs In mold, turn in the tortoni mix
ture. then the rest Of the maearoons. Pack
the mold In salt and ice and let stand for
four hours.
Kidney Omelet-Six eggs. one cup stewed
chopped kidney, one-haif teaspoonful of
salt, one tablespoonful cold water, one ia
blespoonful melted butter. Separate whites
and yolks of eggs and beat well; then into
the yOfka watar and salt "
a heated skillet that has In II the melted
butter: pour the eggs. after mixing whites
and yolks, into the skillet; when the omelet
Is nicely Drowned on the bottom sprinkle
chopped sfewed kidneys over it. fold over.
and serve Immediately on a heated dish.
Quick Waff1es.-One pint boiled rice, one
pint milk one saltspoonful salt, three eggs,
one and one-half pints flour, three tea
spoonfuls baking powder, one cup butter
and lard melted. Beat the yolks OF the
eggs with part OF the milk and -four to a
smooth batter: then the butter. the rest Of
the milk and the remainder. Of the -four.
with the baking powder sifted In 1t; lastly,
the whites of the eggs. Put them In
pitcher and pour into hot. well-greased waf-
flo irons.
Fried Chicken.-southern negro style Of
frying. Cut the chicken into pieces, dip
each one separately in cold water, sprinkle
with pepper and salt and roll well In -four.
Have an equal quantity OF butter and lard
in frying pan. hot. put the chickens in
and cover: when brown on one side turn
until all sides are brown and done. Re-
move the chickens to q hot dish. sprinkle
q teaspoonful of flour in the hot grease
stirring all the time until 1t browns; then
pour in half q pint of cream, stir we'll and
pour over the chicken.
Mushrooms.
The cook should be well acquainted with
the different sorts Of things called by this
name by ignorant people, as the deaths of
many persons have been caused by care
lessiy using the poisonous kind. The eat
able mushroom first appears small and OF
round form on small stalk. They grow
fast. and the upper part and stalk are
white. As the size increases the under part
gradually opens and shows fringy fur of
fine salmon color, which continues more
or less till the mushroom has been picked.
whom 1t turns to a brown. The skin can be
more easily peeled from the real mushroom
than the poisonous kind. good test Is to
sprinkle little salt on the spongy part or
gtils OF the sample to be tried. II they turn
black they are wholesome; II yellow they
are poisonous. Give the salt little time
to act before you decide as to their quality.
Mushrooms q Il Creme---Cut the mush-
rooms In pieces and toss them over q brisk
IRE In butter. seasoned with salt, little
nutmeg and one bunch OF herbs. When
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