Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-25
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Thanksgiving Supper
,-u., Caviar or Tongue sandwich ss:.,,,-s.as
Chicken In Brown Sauce
| Lettuce Salad with French Dressing.
| Wufers. Cheese.
The sandwiches may be made in the art
ernoon, covered with a few lettuce leaves,
the dish on which they stand covered with
a moist napkin. and the whole placed aside
/ until they are needed. When ready to serve
garnish with thin slices of olives. hard
boiled eggs cut into fancy shapes. little
| finely chopped celery, few capers and
chopped gherkins; the meat portion, If
! caviar, seasoned with lemon and onion.
+, spread over rounds of bread. then gar
/ nished.
The oysters for the next course should
! have been parboiled. the liquor saved, meas
ured, and put into pitcher; there should
/, be one pint. The oysters should be chopped
| and put into bowl. The yolkS of two
eggs should be put into a small bowl with
| two tablespoonful of cream, and these
grouped together For the creamed sweet
spoonful Of -four into the chatting dish;
| light the lamp; mix thoroughly. and add
| half pint of milk. then the sweetbreads
and mushrooms. with a level teaspoonful
| of salt and quarter of a teaspoonful of
white pepper. When they reach the boil
| ing point add the peas. Cover the dish
for moment, turn out the lamp. and the
F! third course Is ready to serve. With this
course bread or rolls or milk biscuits may
| be passed.
chicken and brown sauce use two balls
, of butter and two tablespoonfuls of -four
| Mix thoroughly and add one pint of stock
| When this boils add a teaspoonful Of
| kitchen bouquet, a~tablespoonfui of onion
| juice, a teaspoonful of lemon juice. tea
| spoonful of salt. quarter of teaspoonful
of white pepper and dash of red pepper
when boiling add the chicken. Cover the
| dish for moment and 1t will be ready to
serve.
Puddings.
| Plum Pudding.-Two pounds beef suet,
! one and one-half pounds bread crumbs,
one and one-haf pounds -four, two pounds
| raisins, two and one-haif pounds currants.
one and one-half pounds mixed peel, one
and one-half pound sugar. fourteen eggs,
a little nutmeg, ginger. allsp!ce (ground)
| large pinch of salt. one-half pint milk
Chop the suet as fine as possible, and any
Sldic piece VI OTcdu CtIl Uc uSeQ graf
ing, allowing the above quantity. Mix with
| the suet and -four. Stone the raisins and
| have the currants washed and dried. The
peel is cut into thin slices and added to
the suet, bread and -four, mixing well for
some minutes. Add the sugar. and con-
tinue working with the hands for FIVE min
utes. Put the eggs Into a bowl, add to
them grated nutmeg, powdered ginger and
| powdered allspiee according to TASTE and
4 a 70 nf in
half pint milk. beat all up together, and
pour it gradually into another bowl, work
ing the whole mixture with the hands for
some time. II the mixture be too stiff add
more milk, and continue to work 1t with
a wooden spoon for at least half hour.
Scald two pudding cloths. spread each in
a bowl and dredge them well with -four.
Divide the composition in two equal parts,
put each in a cloth, and tie 1t up tightly.
To boil the pudding place two inverted
plates in saucepans filled with water, and
when the water boils fast put each pudding
into Its saucepan. Let them boil six hours,
keeping the saucepans full by adding more
water as 1t is required. and taking care
| that it does not stop boiling. Then take
the buildings out and hang them up till
the next day, when the cloth Of each pud-
ding should be frightened and tied afresh,
and three hours boiling. as in the first
instance, will make them ready for the
table.
Teetotalers Pudding.-Pick and stone two
pounds good Valencias. Pick, wash and
dry one pound currants, chop two pounds
beef suet; have ready one-half pound brown
sugar, six ounces candied peel cut thin.
two and a half pounds four six eggs,
a quart or more of milk, one ounce mixed
-four into large pan, add the plums, cur
rants, suet, sugar, peel, spice aud salt,
and mix them well together while dry.
Beat the eggs well in large basin. and
add a portion Of the milk, stirring it at
the same time. Make a we'll in the mid
die of the -four and pour in the milk and
eggs. Keep stirring till all the ingredients
are thoroughly mixed Add more milk If
should be stiff. Have a good, stout cloth
! ready; wet and -four it well. lay it over
a pan, pour in the batter and tie 1t up
firmly. When the water in the large sauce
pan boils put the pudding in with in
verified plate under it, and let 1t boil gently
for five six hours. Turn it carefully out
of the cloth. Serve with or without sauce.
Stewed Celery.
Cook celery by simmering it in broth till
nearly transparent.
For Cabbage Lovers.
Lady's Cabbage.-Remove the outside
leaves from good, hard head of cabbage;
cut it into halves, then into quarters. and
chop fine. Throw it into boiling sailed
water, allow the water to come to a boil.
then place the kettle, uncovered. where it
Drain, return the cabbage to the kettle;
add to each quart of the cooled cabbage
tablespoonful of butter, half a cupful of
milk or cream, and a quarter of teaspoon
full of pepper. Stir until 1t reaches the
boiling point and serve at once.
Charleston Cabbage.-Select a hard head
of cabbage, remove the outside leaves. and
cut it into halves, then into quarters. Throw
into kettle of boiling sailed water; allow
them to remain at simmering point for
thirty minutes, then drain. While the cab
bage is cooking beat one egg until light and
add to it gradually half pint Of cream. In
a small saucepan put four tabespoonfuls
of vinegar, one bay leaf, slice of onion.
and two tablespoonfus of olive oil. Cook
slowly for five minutes; strain into the egg
and cream. Pour this over the cabbage,
which should have been neatly arranged in
baking DISH and cook for about ten min
utes in moderately quick oven. Serve in
the dish in which it Is cooked.
Red Cabbage a la Flourande is made by
trimming off the outer leaves of a hard
head of red cabbage and cutting it into
eighths. Cover with boiling water and al
low ii to stand for fifteen minutes: drain.