Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-22

Here's a Menu
! For Spanish supper brought from Ha-
wanna by a recent visitor; 1t will make
| nice supper for Sunday evening for a few
| friends:
Creamed Tomato Soup.
| Waters.
Broiled Red Snapper in Butter Sauce,
garnished with Lemon Points
and Parsley.
French Fried Potatoes
Rye Bread Stuffed Olives.
| Sailed Peanuts
| Chicken Stew Spanish Salad.
Charlotte Russo
| Recipe for Spanish Chicken Stew.-The
| chicken is cut up as If to be fried and
stewed with enions.- tomatoes. red pepper
and butter. When almost done add small
new potatoes and French peas.
Recipe for the Salad-Crsp lettuce cut
| up, sliced tomatoes, chopped beets, chopped
! hard-boiled eggs, broken pecan meats, onion
! juice. with nayonnaise dressing poured
over 1t lust before serving.
| CHARLOTTE RUSSEi.-Whip one quart of
/ ich cream to a stiff froth and drain well on
| nice sieve. To one scant pint of milk add six
/ eggs beaten light: make sweet; favor high
/ with vanilla. Cook over hot water till 1t Is
| q thick custard. Soak one full ounce of
| gelatin in little water and warm over hot
water. When the eustard is cold beat in
/ lightly the gelatin and whipped cream. Line
4
/ paper. the sides with sponge cake or lady
/ fingers fastened together with the white of
/ an egg. FIJI with the cream put In a cold
/ place or In summer on ice. To turn out dip
/ the mold for a moment in hot water. In
draining the whipped cream all that drips
| through can be rewhipped.
| Chocolate Beverages.
TEA TABLE CHOCOLATE.-That is what
| Icail delicious little beverage we all enjoy.
s1,,f e~1, Has, toT,i t=
| filled with instantaneous chocolate, which
comes put up in tin cans for just this pur-
| pose Next to 1t stands hand-painted jar
| holding condensed milk. While my tea
| kettle is boiling over the little alcohol lamp
I mix in each chocolate cup of medium size
! two heaping teaspoonfuls of the chocolate
| and two of the condensed milk, beating
| them until they foam. Over this pour the
1 boiling water and stir thoroughly. In this
| way my table is always ready for service.
i there is no accumulation of dishes, no
| waste, the chocolate is always steaming
| hot, and is declared to be better than the
best
/ CHOCOLATE. - Take six tablespoons
/ scraped chocolate. or three of chocolate and
| three of cocoa dissolve In a quart of boiling
/ water boil hard fifteen minutes, add one
quart of rich milk, let scald, and serve hot
| This is enough for six persons. Cocoa can
4 De maze also AFTER TINS recipe. Some Doll
| either cocoa or chocolate only minute
| and then serve, while others make it the
| day before serving, boiling it for one hour.
| and when cool Swimming off the oil. and
| when wanted for use heat it to the boiling
| point and add the milk. In this way 1t is
| equally good and much more wholesome.
| Cocoa is from the seed of the fruit of
| small tropical tree. There are several forms
| in which 1t is Sold the most nutritious and
| convenient being the chocolate, the next
cocoa. then cocoa nibs. and last. cocoa
shells. The ground bean is simply cocoa;
| ground fine and mixed with sugar it is
| chocolate; the beans broken into bits are
''nibs." The shells are the shells of the
| beam usually removed before grinding. The
beans are roasted like coffee and ground be-
| tween hot rollers.
CHOCOLATE.-Ones square of unsweetened
| chocolate, one teaspoon sugar, two table
| spoonfuls of hot water. Crate chocolate,
| boil all together until smooth, add gradual
| ly one pint of scalded milk, cook in double
| boiler for five minutes. Some like to add
| one teaspoonful of vanilla. 1t can be made
| stronger by using more chocolate.
Spring Lamb.
| ROAST LAMB.-To obtain the flavor Of
| lamb in perfection 1t should not be kept
long; time to cool is all that is required. and
| though the meat may be thready the juices
| and flavor will be infinitely superior to that
| of lamb that has been killed two or three
| days. Make UP the fire In good time, that
| it may be clear and brisk when the joint Is
put down. Place 1t a sufficient distance
| to prevent the fat from burning, and haste
| 1t constantly till the moment of serving.
| Lamb should be thoroughly cooked, with
| out being dried up and not the slightest
appearance of red gravy should be visible
/ as In roast mutton. This rule is applicable
| to all young white meats Serve with a
I little gravy made in the dripping pan the
| same as for other roasts, and send to
table with tureen OF mint sauce
LAMB ETEAK-Dipped in egg and then
| in biscuit or bread crumbs and fried until
| 1t is brown helps to make variety for the
| breakfast table With baked sweet pota-
/ toes, good coffee and buttered toast or corn
| mullins one may begin the day with cour-
age.
| sweetbreads, one half pint of veal stock.
1 white pepper and salt to taste q small
| bunch of green onions. one blade of pound
| ed mace, thickening OF butter and -four
| two eggs, nearly one-half pint of cream
one teaspoonful of minced parsley. little
/ grated nutmeg. Soak the sweetbreads In
/ lukewarm water and put them into a
| saucepan with sufficient boiling water to
| cover them and let them simmer for ten
| minutes; then take them out and put them
| in cold water Now lard them, lay them In
| stewpan, add the stock, seasoning onions
| mace and thickening of butter and flour,
/ and stew gently for fifteen or twenty min
| utes Beat up the egg with the cream to
! which add the minced parsley and a little
! grated nutmeg. Put this to the other in
| gradients stir 1t well till quite hot. but do
| not let II boil after the cream is added
| or 1t viii curdle. Have ready some aspara-
/ gus tops, boiled. add these to the sweet
breads and serve
1 HARICOT OF LAMB-Cut two pounds Of
| breast of lamb in pieces, roll in flour and
1 brown in dripping. Transfer to stewpan
and add two sliced onions. cover with boil
ing water and simmer until tender Add
! one pint OF parboiled potatoes or one pint
| boiled macaroni and one pint of shelled
peas; season and simmer until the veg
etables are done.
BOILED LAMB-Trim and wipe the
| meat. Have ready kettle of rapidly boil
/ ing sailed water. Immerse meat boil hard
for five minutes. then reduce to a gentle
simmer. Allow twelve to fifteen minutes
per pound. Lamb should always be well
done; mutton may be rare. A little rice
may be added to water to keep the meat
white; II few vegetables are also added
the pot liquor will make a good, thick so,p-
BROILED LAMB CHOPS-Loin Of lamb
! pepper and salt, small piece OF butter
Cut the chops from tender ioin Of lamb
remove a portion of the fat and trim them,
into a nice shape; slightly beat and lard
/ them: place the gridtron over a bright
clear fire. rub the bars with q little TAI
/ and lay on the chops. While broilinr FREE