The Washington times., 1906-02-27

a half teaspoonful OF salt. When partly
cooled add One-half of a yeast cake dis
solved in a little warm water ana stTt
in enough Hour TO make q thick batter.
beat hard, cover, stand in u bowl Of
warm water and keep warm until the
batter is very light and spOngy Add
more hour 10 make d soft dough. knead
for five minutes and return 10 the bow,
keeping warm until the dough is very
light Turn halI Of the dough out on d
very slightly Toured board and roll out
halt an lnch thick With one side Of q
circular cutter cut OFF cTesCent-shaped
pieces ana place an inch or more apart
on nat creased pans Brush each with
warm water and when light brush again
then bake in very hot oven. With the
hands roll out the remainder or the
dough in q rope an inch thick, cut in
three inch lengths and lay well apart
on other pans. Wet the tops with water
then, just before putting in the oven
brush with slightly beaten WHITE Of
the egg white and return to the oven
just long enough to set the glaze. Serve
these fingers with the meat course.
The brOiIers should be Of such size
dividing them lengthwise along back and
breast. When cleaned brush inside and
out with melted butter dust lightly with
salt and pepper and broil slowly. turn
ing The flesh side first to the fire Should
they be past the first stage of extreme
tenderness il is wise to first Law them
in baking pan, dot with bits of butter.
cover closely and cook in very hot
oven Tor twenty minutes. then finish the
cooking in the broiieT. Serve them pret-
tly Earnished with sippets of bread
sauted golden yellow in butter.
To be perfect both asparagus and
mushrooms should be fresh. but this is
not always possible. and in such case
either or both may be canned. For
fresh asparagus cut OFF an inch OF the
lower end of each stalk and scrape with
a dull knife: tie in small bundles with
soft tWine and plunge into salted. boil
ing water. From twenty-five to forty
minutes viii. be required TO cook the
stalks tender according to their age
and freshness. Drain. and arrange on
very thin narrow slices of toast dipDed
FOR an instant in boiling water and seNve
either plain or with a drawn butter
From three-quarters Of a pound of
Iresh mushrooms cut the stalks: trim
the lower end OF each. peel and cut very
hIle- hIle- feeI the caps cut them in quart
efs, rinse quickly IN cold water. Place
with the cut stalks ii a saucepan. ada
Two tablesDoonfuls OF butter and two
eI cream, cover and stand over q slow
hre, At first the butter will be alb
SuIped. but soon tie brown LIQUID will
pegln TO eXude Gradually add one ciln-
u! oI tulh cream and heat slowly to the
4o5iine 90. point. Slightly. thicken by add
iuE teaSpoonfui Of -four smoothIv
blended with milk. Season, adding salt
SpdrinEly- as mushrooms reoiiire Iaes
thth most FOODS, They should no tom
der aften ten minutes simmerinF- Take
on. turn into a hot dish and garnish
with strips of yellow peppers .tbasa
come canned in OLD or quarters of lard
boiled eggs.
Cheese fingers are needed for the
salad course. Mix together one cl1pf,,I
OF flour, pinch of salt a dash of
cayenne, and one teaspoonfuI of baJxi15
powder. Rub in one heaping tabIesDoon7
ful of butter, add a half cupful of grated
cheese. and mix to a rather stiff douoh
with ice water. Roll out quite thin
cut in half-inch strips. then I'm -four
inch lengths with a tagging iron, and
Mace. an inch apart on creased pans.
Brush each with milk or egg-w1ffe
sprinkle with grated cheese Seasoned
with cayenne, and bake in a moderate
oven Serve either warm or cold.
Make a French dressing for the salad
by mixing together one-half Of n tea
spoonful of salt. a dash of black pep
per, and fonr tablespoonfuis of olive oil
having ready a measured tablespoon
iui or PLAIN or tarragon vinegar, drop
Il IN very slowly, stirring rapidly all the
time until the mixture is somewhat
thickened and has grayish tinge Hav-
ing the lettuce and cTess washed. dried.
ana arranged in. the salad bowl. pour
the dressing over and mix. turning the
leaves over and over until each is well