Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-02
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Breakfast Suggestions.

Breakfast Suggestions.
Mandarin Eggs-Boil some Patna rice in
either stock water. Drain and keep the
rice in warm place for the grains to dry
and separate. When the rice is cold. put it
in a buttered tin in the oven and allow 1t TO
cook until 1t attans a golden tint, turning
it now and then so that 1t will color evenly.
Hard boil some eggs and cut them across
the middle. Put layer of the Drowned
rice in a fireproof dish and on this arrange
the half eggs cut side down. Cover them
with thin layer of minced game or chicken,
mostened with a little brown sauce. sea-
soned with cayenne pepper; cover with
Drowned crumbs and place in the oven to
get thoroughly hot.
Eggs a la Polignac-Butter some small
dariole molds, shake some chopped parsley
into them. and into each one break an egg.
Sprinkle with salt and pepper and stand
the molds in tin containing little boiling
place for ten minutes, or until the white Is
opaque and firm, but do not let them cook
too fast or too long. Unmold the eggs on
hot dish and serve with little tomato
sauce around them.
Flaked F'ish-This is an exceedingly use
full little breakfast or luncheon dish when
small portion of cold white fish happens to
be available. Flake the fish, freeing 1t from
skin and bone. Make a white sauce with
cupful Of milk tablespoonful of -four and
an ounce Of butter: moisten the fish with
this and heap 1t all in pyramid fashion.
Cover with the finely chopped white of
hard-boiled egg and garnish with lines Of
the sieved yolks. Put into the oven to get
thoroughly hot before serving.
Pommes Chateau.-Peel four potatoes and
with a vegetable cutter scoop out some
round balls the size of marbles or a little
larger. Put them into salted boiling water
over the fire for five minutes; then drain
them. cool and fry In hot fat until beginning
to color.
Goldfish Cakes.-Peel one and one-haIf
pounds of potatoes and cut them into quar-
tiers. Soak q cupfuI Of salt Goldfish In warm
water for few hours. Pick this into fakes,
removing all bits of bone and skin. Put the
potatoes in a saucepan and on top OF them
put the faxed fish. Pour over sufficient
water to cover the potatoes only. and boil
until they are tender. Then drain off the
water and set the saucepan, covered with
cloth, in warm corner to dry the potatoes.
Mash them with the fish until the two are
thoroughly intermingled. seasoning with
black pepper and adding tablespoonful of
melted butter. Form into cakes, using an
egg to bind together the mixture, and fry in
hot fat.
Eggs and Mushrooms.-Grill some large
fresh mushrooms and sprinkle them with a
little salt and pepper. Break three eggs for
each six mushrooms. Beat them only just
enough thoroughly to mix the yolks and
whites, adding q tablespoonful of cream at
last. Melt a tablespoonful of butter In
saucepan, pour in the eggs and stir gently
till creamy and thick. Place large spoon
full on each mushroom and serve hot
American Muff1nS.-Sift together two cup
fuls of flour with half a teaspoonful of
salt, three level teaspoonfuls Of baking
powder and three tablespoonful of sugar
Well beat one egg. mix with 1t cupful
of milk and quickly stir into the flour. Add
also tablespoonful Of melted butter. Beat
hard for five minutes and pour into small.
well-buttered tins or cups. Bake in hot
oven for twenty-five minutes.
Dessert
Can be evolved from a fresh pineapple and
some whipped cream. Flavor the cream,
whip to stiff froth and pile in the center
of fiat glass or china dish. Shred or dice
the pineapple, and arrange around the
cream. dotting the latter with few
maraschino cherries. These preserved
cherries. it may be added, combine agree
ably with sliced bananas and whipped
cream.
Meats for Teas.
Nodded Meats-Any kind of meat may be
used for molding, but we will suppose for
sake that cold cooked veal and
ham are to be employed. Cut the veal into
small dice and sprinkle these well with salt
and pepper and pounded mace. Cut the
ham into thin. short strips Have ready
some strong, clear. liquid Jelly made from
boiling down the bones and trimmings Of
the veal, and use little of it to coat the
inside of damp mold, sprinkling it all over
with roughly chopped hard-boiled egg.
When this has become fine put in the veal
and ham quite loosely and fill up the mold
with the jelly, which should be pleasantly
otolv cd in
place until quite firm; then turn out and
serve on q dish, taStefully garniShed with |
sprigs of fresh parsley and sliced lemon. |
When beef or any other kind Of meat is |
used the SeaSoningS must, of course, be |
varied accordingly.
Curried Veal-Peel and slice thinly two |
large onions and two large apples; fry these |
in hot fat until quite tender, then rub them |
through wire sieve. Put the pulp thus OBJ |
tanned into saucepan with dessert I
spoonful each OF curry paste, curry powder |
and ground rice. Add teacupful of stock |
a teaspoonful of grated lemon rind and salt |
to season. Bring the sauce to boil and |
stir 1t until quite smooth, then add the cold |
veal, cut in neat pieces. a convenient size
for serving. Simmer gently for half an hour, !
then place the meat In the center of hot |
with border or wall Of rice, boiled in the |
proper manner for curry, which Ia alto
gether different from the ordinary method |
Serve as hot IS possible |
Savory Pyramds.-TheSe delicious little !
dainties may be made with any little odd |
pieces of beef, mutton, lamb. veal or pork !
no matter how small. as long as they are |
perfectly sweet and free from fat, bones |
and gristle. |
Break three eggs into a basin and beat |
them until light and frothy; then stir into |
them, by degrees, six tablespoonfus of fine |
bread crumbs, three ounces of butter |
slightly melted. tablespoonful Of finely |
minced parsley, teaspoonful of mixed |
powdered herbs. sufficient seasoning of |
salt, teaspoonful of grated lemon rind. a |
pinch of cayenne, three-quarters of pound |
Of the meat finely chopped, and good gravy |
to moisten the whole. Mix these ingredients |
thoroughly aud pour the mass into the neat |
little pyramid shapes. Egg these entirely |
over, coat thickly with bread crumbs and |
bake on a creased baking tin in we'll
heated oven for about half an hour. Serve |
arranged on a hot dish, with a |
little good gravy poured around.
Puddings.
Devonshire White Pot.-To half pint Of |
cream Cor rich milky put two eggs; beat |
with little salt, some nutmeg and sugar.
Then slice thin the crust of a small loaf;
put 1t In dish; pour the cream and eggs
On to 1t. Add large handful of dried cur
rants and a little butter. Bake for an hour.
New England Oatmeal Pudding.-Take q !
pint of whole oatmeal. steep over night in