Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-14
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I this to a pale cucumber green with few
drops of vegetable coloring, stirring in just
at the last two tablespoonful of liquid
aspic. Butter thiny some 81 ced brown
bread. slice some hard-boled eggs, season
ing these slices with little tarragon vim
egar, OH sNhife pepper and salt Spread
the bread and butter with the cucumber
sauce. laying 81 ce of hard-boiled egg
upon 1t. Press the two slices of bread well
| together. trim neatly into shape and leave
on ice tilfsW2nted.
Food Wrapped in Paper
Food articles that are damp should never
be left in ordinary paper. Paper is made OF
wood pulp, rags. que, lime and similar sub
stances. intermixed with acids and chemi-
Gals. When damp. it should not be al
lowed to come in contact with things that
are to be eaten.
Oranges.
Time was when the orange was a luxury;
now it has become a necessity even to
families Of moderate means. We have come
to realize that this fruit is health-giving
except where overacidity OF the blood exists.
| and even then the orange may often be
taken when other fruits are forbidden
About the only drawback to the orange
| Is the eating Of It. The juice is delicious.
but juice on face. fingers or clothing has
| serving is. therefore. a problem
There are two distinct ways in which the
orange is used. one as fruit pure and SIM
pie; the other as part accompaniment
of salad or dessert.
| Probably the neatest method Of orange
eating Is to remove the skin entirely and
| then separate into sections If the fruit has
many seeds they should be removed before
they reach the mouth. An orange knife
| with jagged teeth and two small prongs at
| the top is for this purpose.
| A pretty dessert is to have a melon mold
Of vanilla ice cream surrounded with the
halves of small nave, oranges that have
| been dipped in boiling syrup and jellied. a
| circle of whipped cream is massed on the
outer edge. A round platter should be
| used.
| Wine or Lemon Jelly-Makes a pretty
dessert when nodded with oranges. Take six
small seed .ess oranges. peel them, remove
| sections and remove the skin, If it can be
done without bruIsing the pulp. Fill the
| bottom of the mold with a little jelly, let
it grow cool enough to hold. cover with
| sections of oranges. Pour on more jelly; let
| it set; add another layer of the fruit. and
| repeat till the mold Is full. When cold.
| serve with whipped cream heaped around
| it.
| novel way to serve oranges is to freeze
! them Remove the skin and pith and run a
| thread through the center of each orange.
| Make an icing of whites of egg and con-
| fectioners' sugar, allowing two eggs to a
pound of sugar. Beat TIL quite smooth. Dip
I in each orange separately, fasten them to
| a stick, place the stick across COO, oven,
| and let them remain till dry. The oranges
| should be well coated and smoothed with
| palette knife.
| Fried Oranges.-Take as many oranges
as required. peel and cut crosswise. Roll in
| flour and fry in butter to a golden brown
Dust with powdered sugar and cinnamon
| and place on scallops of toasted sponge
cake. Serve with hard sauce.
| Orange Mer:ngue Pie.-Line pie plates
| with paste, puncture them all over and
| bake. FIJI with the following cream: Stir
together six yolks of eggs, three ounces of
| sugar. one ounce of corn starch. the Juice
| OF eight oranges and grated rtnd OF one, and
| three-Quarters pint Of water. Place the mix
| ture on fire. Keep stirring until 1t begins to
| boil: remove: beat In one ounce of butter;
| ornament the top with meringue icing: sift
| with powdered sugar and bake to a nice
| golden brown.
| Orange Dump!ing.-Take as many small
| navels as required. peel and sugar them.
Roll In pie crust, bake to golden brown and
! serve with wine or hard sauce.
flashed Potatoes In Cream.
Pare large potatoes and cut them into
| dice. Cover the bottom Of a baking dish
with cream sauce. then add a layer Of raw
potato dice. Sprinkle with minced onion
! and parsley. Repeat TIL dish is full. Have
\ LILO tOp layer VI SduSc. opium Will
| and bake about half an hour in a moderate
| oven. Serve In the dish in which 1t was
baked.
Pepper Possibilities.
! Baked Peppers a la CreoIe.-Prepare the
peppers by halving them and removing the
seeds without touching the inner walls.
| Lay the halved peppers in boiling water
and let them get perfectly cold in the cool
! ing water
When cold fill them with force meat Of
a cupful of minced chicken. two tablespoon
| fuls of minced ham. one Of fine bread
crumbs and two of melted butter. Arrange
! In bake dish, strew fine crumbs on top
and pour about them good cup Of
chicken gravy. Bake covered half an hour
before browning.
West Indian Pilau.-Prepare the peppers,
and when cold fry in butter. Drain and
chop cut into small pieces. In the butter
left in the pan fry out small sliced onion
and strain it out. Add to the butter three
tablespoonfuis of chicken stock. Have
ready a cupful of boiled rice which has
been kept. hot and dry in the oven Turn
1t Into deep Dish; boil up the stock; add
Loosen the rice with fork. to allow the
peppers and gravy to penetrate the mass
Fried Green Peppers-cut open length
wise. taking care not to let the seeds touch
! the sides. Take out the seeds, slice the
peppers crosswise. and lay in boiling water
until they are cold. Drain and wipe the
sliced peppers and fry in butter. Serve dry
as an accompaniment to fish.
Peppers Scalloped With Fish. = Open
empty and scaid the peppers. When cold,
NIL the halves with a mince OF fish, we'll
seasoned and. mixed with q tablespoonful
OF hne crumbs for each cup. Wet with
rich tomato asauce and I'LL the peppers
Strew with fine crumbs; arrange in a deep
dish: pour more tomato sauce about them
and bake.
| Spanish Salad-Two quarts sliced celery
to one quart OF faxed cooked salmon, one
raw tomato, cut into dice. and HIT e
chopped onion. Mix with mayonnaise, sea-
son to taste. then fill cleaned peppers with
the mixture. Place on ice until cold and
serve on lettuce leaves.
Stuffed Peppers.-MiAced shrimps and
bread crumbs in equal parts. Worcester
shire sauce. lemon juice, anchovy sauce.
salt, pepper and butter to taste. Mix all
to q smooth paste and stuff into clean pep
pers. Strew the top with bread crumbs and
butter. Bake to a light brown in a quick
oven. place poached egg on top and serve
at once.
Peppers a Ia Creole.-Take equal parts of
cold boiled ham. tongue. onions tomatoes,
mushrooms and bread crumbs. chopped fine.
and ataW n half cyYn of hlitter Fill