Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-14
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leave until almost cool. then work briskly
| with paddles until 1t creams. Leave 1t to
mellow for thirty minutes. then knead 1t
and place In double boiler to warm and
sur until warm enough to stir through.
/ Add vanilla extract and three-eighths
| pound of French preserved cherries. which
nave been cut in two. Mix them through
1 II, and with a teaspoon dip them out one at
| a time with the cream. using a knife to
scrape 1t from the spoon. Lay them on
| wax paper and form in the shape of kiss.
II you wish to keep them you may erystal-
NE them by dipping into thirty-five de-
| gree Sirup.
Burnt Almonds-Stir cupful of water
and cupful of brown sugar in saucepan
until ie boils. Add half a cupful of banch-
ed almonds, and keep stirring until the su-
gar browns and begins to granulate. Take
out the almonds when they are fully coated
with the sugar. Boil a second cupful of
| sugar and turn the almonds in to receive
second coating.
Macaroni by Famous Cooks.
Estelle w. Wilcox.-Macaroni is a food of
very high nutritious power. being formed
chiefly of the gluten, the most valuable part
| OF the wheat from which the starch has
been removed. Weight for weight, 1t may
| be regarded as not less valuable for flesh
making purposes than beef or mutton For
| baked macaroni take about three ounces of
| macaroni and boil until tender in a stew
DuQ010R
dish or pan, warm a little butter in it, and
| put in layer of macaroni, then a layer of
cheese grated or cut into small bits, and
sprinkle over with salt, pepper and small
| pieces of butter then add another layer of
macaroni and SO on, finishing off with
cheese. Pour on rich milk or cream,
enough just to come to the top of the in
| gradients, and bake from one-half to three
/ quarters of an hour. Some add layer
| of bread or cracker crumbs over the top
For boiled macaroni pour pint of boiling
water over five ounces of macaroni, let
| stand for half an hour, drain and put in
a custard kettle with boiling milk or milk
and water to cover, cook till tender, drain,
ada tablespoon butter. teacup of cream,
| season with salt and pepper. When hot,
dish, crate cheese over the top and serve.
Mary +. Henderson.-Do not wash the
macaroni. Throw it, broken into conven-
| lent pieces, into boiling water which is well
| sailed. Stir or shake 1t frequently to pre-
| vent adhering to the bottom of the stew
| pan. The moment 1t is quite tender ono
ionger) pour it into a colander and shake
| on all the water. In the meantime melt a
lump of butter the size of a large egg 1.-TWO
| ounces) to half a pound of macaroni, in a
cup on the fire and CRATE a handful -four
! ounees) of cheese. Now, when the maca-
rom Is We'll drained, place a little of it in
| the bottom of the dish in which it is to be
served. Pour over it some of the melted
| butter and sprinkle over that little grated
cheese. Continue alternate LAYERS of the
| three ingredients until all the rnacaroni is
! used, leaving butter and cheese on the top.
Put the dish in the oven and let it remain
tnree or TOUR minutes, or long enough for
the macaroni to soak the butter and cheese:
thenstake 1t out: brown the top with a sala-
mander or hot Kitchen shovel Tor with
gas range), set 1t for a minute under the
broller with the burners turned down low.
Aim to have it done at just the moment of
serving, otherwise the cheese will cool and
harden. 1t requires about twenty minutes
to boil macaroni.
Recipes.
Finnan Haddie.-Split fnnan haddie
weighing two pounds. take off the bone and
skin and lay in buttered baking PAN
Sprinkle the top with finely chopped onions
and place around 1t four peeled boiled po-
tatoes which have been mashed, with a
piece OF butter to each potato, and a little
grated nutmeg. Mix the potatoes thor
oughly and put them around the fish In
the same shape as before. sprinkle all over
| with slightly melted butter and place in a
slow oven to bake. Molsten with little
white wine and haste often while cooking
When nearly done pour in little thin
cream sauce, well seasoned. and sprinkle
with chopped parsley. Finish by browning
on top in hot oven.
FRESH AdckeTei-Spit the 0Sn lenS1hWlS6
in two, take out the bones and skin Sea-
son with salt and pepper and cover the bot
tom of baking dish with finely chopped
shallots Put it in the oven and bake to a
good color. Put in a little white wine and
basic often. When done drain off part of
the liquor, add little cream sauce, some
chopped mushrooms and parsley, and
piece of butter. Cover the fish with the
sauce and sprinkle bread crumbs over the
top. Pour melted butter over this and set
in the oven long enough to brown.
Indian Fruit Pudding.-Set quart of milk
and four ounces of sugar to boil When 1t
is boiling add five ounces of white corn
meal and let it boil slowly for ten minutes.
Take off the fire and mix in five eggs, half
pound of suet, half pound of apples, chop
ped fine, little salt one-fourth pint of
molasses, one-fourth pound of raisins, one
fourth pound of currants, one-eighth tea
spoonful cinnamon, one-fourth teaspoonful
ginger, the grated rind of juice of half
lemon and quarter of nutmeg grated.
Put this into pound baking powder cans or
other molds and bake for one hour or steam
for two hours. Serve with brandy cream
or lemon sauce.
Cues for the Cook.
Stale sponge cake can be used to make
delicious pudding. fitting slices of it into
a baking dish. Butter the dish first and
sprinkle with sugar. Fit in the sponge
cake and sprinkle with chopped almonds
and cocoanut, both of which have been
slightly Drowned in the oven. Put in an
other layer of cake and cover as before
until the mold Is full. and pour in pint of
milk which has been heated to the scalding
point and mixed with three yolks of eggs
beaten with sugar. Pour this in, bake in a
pan of water and serve with a wine sauce
1t only needs the possession of few old
fashioned patty pans to take advantage of
every cold snap in making little ice dishes
for ayfix ft,tl of
water, set one on another, and set out over
night. Leave clear IL they are to be used
for oysters. and color yellow or green for
salad and pink or orange for ice cream.
When potatoes are to be incorporated into |
other dishes it is sometimes better to wash [
them in a loosely woven square of dry, |
clean toweling than to wash them in ket- !
tie. To do this put in the butter and salt, |
roll over the towel and knead with the palm !
OF the hand.