Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-15

Chatting Dish Specialties.

dash or cayenne pepper; take the macaroni.
| which has been cooked previously until ten
der. drain and place In the chatting dish with
the milk. grated cheese, butter, pepper and
saltspoon OF salt; remove from the flame as
soon as the cheese has melted and pour
over buttered toast
| Glorifed Rarebit-Put one teaspoonful of
| butter in the hot blazer without the hot
water pan, add one-half teaspoonful of salt
| one-quarter teaspoonful OF paprika and the
| same or mustard; when hot add one cup OF
cream or rich milk then add one cup OF
| soft bread crumbs; when this boils add one
cup of fresh dairy cheese cut into bits and
let 1t just melt, then add the we'll beaten
yolks of three eggs; stir for a moment and
| then fold in the whites OF the eggs. beaten
| stn; pour Immediately over hot buttered
| toast. not too hard, and eat while it still is
''souffle'
Green Peppers on Toast-A delicious rel
'sh TO serve with any chatting dish COM
| pound is crisp, thin slices of toast sprinkled
with green peppers that have been chopped
TO the last degree OF .fneness and covered
| lightly with little mayonnaise
Mushrooms with Bacon.-One pint mush-
| rooms. one-half dozen slices of English
bacon Fry the bacon IN the usual way;
| just before It Is done add the mushrooms
| and fry slowly. Serve as hot as possible
| olive Omelet--Half can mushrooms quar-
| ter cup Of olives (plain or stuffed, and
| cream. Chop the olives and mushrooms
| and beat in enough strictly sweet cream to
| make paste; season: make plain omelet
| and just before serving fold in the paste
| Served with stoned olives and parsley to
| garnish
Eggs with Green Peppers-six eggs beat
en- with cup of cream, two tablespoons of
| butter, three finely minced sweet green
| peppers (smalD. two tablespoons grated
cheese, one tablespoon tomato catsup. Cook
all ingredients except eggs and cream for
two minutes. Then add eggs and stir until
! thick. Serve on toast crackers. Cheese
| may be omitted If desired.)
Curry OF Mushroonis.-Ons quart nush-
| rooms. one Tablespoonful of butter. one ia
| bleSpoonful of -four, one-half cup cream,
| one tablespoonful of curry: stew the mush
| rooms twenty minutes in enough stock to
cover them we'll: add butter and thicken
| with curry and -four; boil slowly ten min
utes longer; just before taking from the
| hre add the cream; serve on hot toast.
Sweetbreads with Peas.-Three small
sweetbreads. one teaspoon butter. half pint
beef or veal broth. half teaspoon Drowned
| flour Put the butter into dish and add
| sweetbreads. When they have absorbed
the butter add the broth. salt. white pepper
and flour. When the broth is reduced one
| half turn the contents OF the chafng dish
| into the dish for serving. keeping covered
while the peas are prepared, which quickly
| is done by opening a can OF French peas.
| y.
tablespoon of butter. Serve on sauce dish
! as sweetbreads
| Curry Powder
| faded appetites seem to be the natural re-
suit of the hot days and there are few
| things that will give as much zest to a
madeover luncheon dish as a little curry
| powder.
Dry Malay Curry.-A caulifower, two
4. onions Of abr INN
| slices Of cold mutton two ounces of butter
| a large tablespoon of curry powder. a
| lemon, small teaspoon of salt. Pick
| caulifower into small pieces and well wash
| them; chop two onions and one sour apple,
pick pint of fresh boiled shrimps, cut
some slices of cold mutton about half an
| inch thick. knead two ounces of butter
| with large tablespoonful of curry powder
\ and small teaspoonfuI of salt. Put
| the butter onions, apples into a stewpan
and fry till brown then add the caulifower
| and shrimps. Shake the saucepan frequent
| ly and let 1t simmer for hour and a half
adding the slices of mutton toward the end
| OF the time, that they may be heated
| through. Finally add the juice OF a lemon |
| Place the slices of mutton round the dish, |
| with the caulhower, ETC.. in the middle |
| Serve hot, with separate dish of boiled |
| rice.
| Curried Beef.-Beef two ounces OF butter |
| two onions, a tablespoon of curry powder |
| one-fourth pint milk, lemon juice. Slice |
| the onions and fry in butter a light brown |
| mix well with the curry powder, adding the |
| beef cut into small pieces about an inch |
| square. pour in milk and allow to simmer
| for thirty minutes. stirring frequently; |
| when done add the lemon Juice 1t greatly |
| improves the dish to build wall of mashed |
| potatoes or boiled rice around 1t.
Curried Eggs.-Six eggs, two onions. but |
| ter, tablespoonful Of curry powder. one |
| pint of broth cup of cream. arrowroot. |
| Slice the onions and fry in butter a light |
| brown, add curry power and mix with the |
| BROTH allowing to simmer till tender; then /
| put in cream and thicken with arrowroot; |
| simmer for five minutes. then add six hard |
| boiled eggs cut in slices.
Potato Curry.-Cold potatoes, onion. salt |
| and pepper. curry powder to taste, egg and |
bead cunlbs and gavy. Mash cold potatoes .
with minced onion. salt. pepper and curry |
| powder TO taste; form into small balls with |
egg and bread crumbs. fry crisp. serve with |
rich gravy favored with curry powder.
Dry Curry.-A few onions. one-fourth |
| pound butter. one and one-half pounds |
steak, little flour and curry powder. salt |
| to taste. juice of one lemon Slice up a |
| good sized onion and fry it golden color |
| In one-fourth pound OF butter: cut up one |
and one-half pounds of fresh steak into |
pieces the size of dice Dredge them well |
with -four and curry powder, add little |
| salt and squeeze the juice of lemon over |
them, then fry them lightly in the butter |
| In which the onions have been cooked pre- |
| viously. .Sdd all together and stew gently |
Curried Lobster.-Lobster cream, rice /
Take the flesh of lobster (or tin of lob |
ster does as we'll for this dish), make curry /
gravy with plenty of cream. pour into a |
saucepan with the lobster, warm 1t just |
| to boiling point: serve with rice round.
Indian Curry-Two large tablespoonfuls |
of curry powder dessertspoonful of salt. |
| the same of black pepper, four onions. |
one-fourth pound of butter. one and one- |
| half pounds of meat. one-half pint of milk. |
| lemon juice or Chile vinegar. Fry and chop |
foflr
powder with water. and put 1t in stewpan /
with all the above ingredients and quar-
! ter of a pound of butter. Let 1t stew for |
twenty minutes. stirring all the time to |
| prevent burning then add one and one-half |
pounds of cold or fresh meat, or any fowl. /
cut into short thick pieces, without fat; |
add half pint of milk or good stock to /
make the curry thicker. Boil all up at /
once and let it stew gently for three or four /
hours. When ready add lemon juice or
Chile vinegar.
Puddings for Hot Weather.
Pineapple Ruche-One cup tapioca. three