Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-24
~ THEpRAQlCAL n0usf KffpfRS Own PAGE 80
Delicate Savories.

iAetss SesNory fcsatoe Cakes.-TwelVe ia
niespoonfis OF houry potatoes eight table,
spooatuis OF white Hour, two tablespoonfuls
OF grated cheese. one tablespoonful of
cream, the yolks of two eggs. one teaspoon
tui OF baking powder salt and cayenne TO
taste. Bon the potatoes and rub through
me sieve Add the butter, -four. cheese.
baking powder and seasoning and blend
thoroughly. Mix into light dough with
TIE cream and the yolks of the eggs Roll
OUT ABOUT half an Inch thick cut into little
rouhds and brush over with the beaten
ess BAKE IN a rather quick oven untu a
hice Drown. Split in two. butter and sprin-
kie with very little finely chopped parsley.
Egg savories.-Pass the yolks OF three
% iouf hard boiled eggs through a sieve
"n1 pound them with an ounce of butter
ana tablespoonful of grated cheese Sea
son Win celery salt, pepper and a little
cayenne Add teaspoonful of warm but
ael, ahen II Is hot. spread 1t some tri-
aI uiar-shaped pieces OF toasted bread.
neat carefully In the oven and serve sprin-
kied with chopped parsley.
eIndian Toast.-Take all the bones and ths
SKIN from the remains of some cooked
SMOKED Maddox. Weigh four ounces (this
IS suffieient to cover six pieces of toast1 and
pound II In bowl with dessertspoonfu of
fresh butter. Then add teasnoonful of
mustard, a teaspoonful of curry powder ard
a Few drops OF vinegar. Pass the FISH
through wire sieve and make II hot In a
small saucepan containing about tea
spoonful OF warm butter. Have ready some
carefully toasted pieces of bread Of medium
size, minus the crust. Place a little bean
OF the prepared fish on them Then sprlu-
kie over .his some hard boiled white of egg
Which mas been passed through a sieve and
after placing In the oven for minute send
10 the liable topped by a stuffed olive.
fn Jpa,
!es OF medium size in half Remove
the seeds and the hard portion from the
nliduie ana place fruit on a sieve to drain
LOT ABOUT half an hour. Put "a tablespoon
IuI OF soft breadcrumbs into a small sauca-
pan, pour in just enough milk TO cover ana
let II COOK very gently, stirring frequently
untll a stiff paste is formed Then turn the
paste INTO a basin, add a tablespoouf 11l Of
butter and the yolks OF two eggs hearing
one INTO the ingredients before adding the
second When the eggs are mixed stir i'm
three taoiespoonfuis Of grated cheese and
season with celery salt, pepper and A liz
Tie grated nutmeg. Add a, pinch of salt
10 the white of the eggs and vhisk them
TO very stin froth. Fill the hollow pieces
~ tomato as expedftiousiy as possible with
the cheese mixture. Place them at once
on a WelI-buttered tin and cook them in a
quick oven until the rankin il evenly
Drowned, which should take about a quar-
ter OF an hour Half the above quantity
would be sufficient if only six small nor
lions OF tomato were to be filed
Curried Beans.-Soak half a pint OF but
Ter Deans for a couple OF hours and then
boil them in sailed water until they are
tender. After draining them well. season
with salt and pepper. and put them aside
until they are required Cut a large onion
into slices, chop It coarsey and put into a
stewpan containing three tablespoonfuls OF
butter Add two tomatoes. sliced and cut
INTO small pieces. and soon as-8he onion
begins to acquire a golden color sprinkle
in a tablespoonful of curry powder aud let
II cook very gently for ten minutes Pour
in three cups of boiling water and when
the sauce has boiled draw the pan to the
side of the stove and let 1t simmer gently
for quarter of an hour Then add a ta-
blespoonful of tomato catchup a teaspoon
tul of vinegar two teaspoonfuls of lemon
juice and the beans. Cover with buttered
paper and place the stewpan in a tnoder-
ately hot oven for an hour The curry
should be carefully stirred once or twice
during the time and the heat should not 80
allowed to increase, or the curry Will be too
dry when done.
Curried Rissoles.-Mince some cooked
chicken mot too hnely) and let ii simmer
very gently for half an hour in a rich
thich curry sauce, which should be nearly
absorbed at the end of the time. Then stir
in raw egg (Which has been mixed but
not beaten) and remove the stewpan from
the stove. Spread the curry out on fiat
dish and when it is cold make IL up into
little balls on a Toured board. Make a
tie hoItoW IN the InlddIe OF each and insert
a small quantity of well cooked rice. Shape
them before and after dipping them
into beaten egg and covering the pan, fry
the rissoles quickly in wire basket, tax
ing care that they do not acquire more
than deep golden color.
Savory Cutlets.-Put six tablespoonfuis
of white bread crumbs which have been
passed through a sieve into a basin. and
add tablespoonful of finely minced onion.
a tablesDoOnful OF chopped parsley, some
salt pepper and nutmeg. Mix the ingre-
dents to a paste with some raw egg and
mash some neatly trimmed mutton outlets
with the forcemeat. Then flour them light
~ brush them over with beaten egg and
cover them thickly with fine white bread
crumbs Put the outlets aside for about a
quarter of an hour for the bread crumbs TO
set and then fry them in bath of boiling
fat Drain them on taking them from the
fat and allow plenty OF time for them to
get cold.