Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-04

Cold Mutton.

Cold Mutton.
Timbale.-Half a pound of cooked NUT
ton, two tablespoons of fresh white crumbs.
one raw egg, and one extra yoik. Two TEA
spoons of chopped parsley, two teaspoons
full of chopped shallot. half an ounce OF
butter about half a gill of strong stock,
salt pepper, three ounces of boiled maca-
roni. Tricky butter plain round tin. Cut
the macaroni into three rings. Press these
firmly into the butter on the tin so that it
is evenly lined with rings of macaroni. MIX
the minced mutton with the crumbs and
parsley Melt the half ounce Of butter
and fry the chopped shallot in 1t till pale
brown: then strain it out and add it to the
meat Beat up the whole egg and yolk, mix
them with the stock, and strain them into
the other ingredients. Mix thoroughly
Season carefully and gently pour the stiff
mixture into the tin, taking care it does
not disturb the macaroni Press the mix
ture well down. Cover the tin with creased
paper and steam 1t gently for an hour. Turn
out the mold on hot dish and pour any
good sauce around.
A pItalienne-Take about half pound OF
cold mutton. three ounces of macaroni, two
tomatoes. one ounce Of butter, half an
ounce of flour, half a pint Of good stock.
one small onion, salt and pepper Break
the macaroni into pieces about an inch long;
then boil it in plenty Of fast boiling, salted
water until it is tender; drain 1t well. Re-
move all skin from the mutton and chop the
meat coarsely. Melt the butter in stew
pan, chop the onion finely, and fry 1t a
golden brown in the butter. Then shake In
the flour and fry that also. Lastly, add the
stock and stir it until it boils. Next stir
the chopped meat into the sauce; see that
it is nicly seasoned. Arrange the cooked
macaroni as wall round the pan fut the
meat mixture in the middle. Cut the toma-
toes in thin slices and arrange them over
the meat Put the dish in the oven until the
contents are hot through. Serve at once.
Mince and Eggs.One pound OF cold NUT
flour, half pint Of good stock, one onion,
one small carrot, bunch of herbs, two
slices of bread, two new laid eggs, salt, pep
put all the bones and rough bits of mutton
in a saucepan with about enough water to
cover them and half an onion. Add also the
carrot bunch of herbs and allsp1ce. Boil
these gently for an hour. Chop the remain
ing onion, melt the butter, and fry the flour
and two teaspoons of the onion In it. Strain
in by degrees half pint Of the stock, boil
1t for fine minutes, and season this sauce
carefully Allow the sauce to cool for three
or four minutes, then stir in the chopped
mutton. Stand the pan by the side of the
fire for twenty minutes to heat slowly, put
on no account permit it to boil or the mince
will be tough. Turn 1t out neatly on hot
dish. Put sippets of toast around as bor-
der and place couple Of carefully poached
eggs on the top.
a la Bourgeoise.-Trim the remains of
the mutton neatly. Prepare the vegetables
and cut the carrot and turnip into balls the
size of large marbles or use the carrots
whole If they are the small new ones. Boil
the vegetables In plenty OF boiling saited
Heat the sauce, lay in the mutton, add the
allspice and marsha. Cover the pan closely
and stand it by the side of the fire for about
an hour or until the meat is thoroughly
heated. Basic the joint frequently with the
sauce, which must be carefully seasoned.
When hot. place the knuckles on hot dish
and put paper fril on the end of the shank
bone. Strain the sauce around, put neat
heaps of the hot cooked vegetables and
macaroni cut in inch lengths around the
meat. and sprinkle the chopped parsley
over the vegetables.
Salt Cucumbers-
Dissolve five heaping tablespoons of salt
In one gallon Of cold water. Add half a tea
spoonful Of cayenne. Wash twelve large
cucumbers; put them into the salt water In
granite or earthen jar. Wash fifty grape
leaves and put them on top. Put a weight
on top of the leaves to press the cucumbers
into the brine. After two days throw away
the leaves and put on fresh ones. After two
days more change the leaves again and add
large handful Of DILL Keep the jar in a
cool place. In six days this will be ready for
use, and II the leaves and dill are changed
they will keep for two or three weeks. Place
the cucumbers on the ice for about one hour
before serving.
Bread Pudding.
Beat two eggs without separating, add
four tablespoonful of sugar and beat again;
add one pint of milk. half teaspoonful Of
salt, grating of nutmeg; pour into bak-
ing dish, cover the top with buttered
bread. buttered side up. and bake in a
moderate oven until the custard Is set
about twenty minutes. Serve cold.
To Keep Bread Moist.
A simple plan for keeping bread from get
ting dry is to place in a pan a piece of
board pierced with holes and supported so
as to be two inches from the bottom of the
pan. Let there be one inch Of water in the
pan, put the bread on the board and cover
the pan with the lid. In this way the air
inclosed in the pan will keep the bread
moist.
Chopped Eggs.
Have ready six eggs. boiled hard and
chopped finely and some stale bread. Set
in a dish alternate layers of chopped eggs
and grated bread. seasoning each layer with
pepper and salt When the dish Is full.
pour on one pint of boiling milk. seasoned
and favored with a couple Of pieces OF
onion. Bake to light brown color and
serve hot. This makes an excellent break
fast for children.
When Baking Cakes.
To make cakes brown better and obviate
the necessity Of lining the tins with paper,