Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-28
A Canadian Toboggan Supper.

A. Canadian Toboggan supper
The SIMPLEST of the kind after the sport
is this northern rejection. y large tray
with a block of ice covered and surrounded
Try oysters and furnished with the imple-
ments for opening is placed before he head
OF the house at the long spread table He
opens till he tires of it, aided by one on
either side, who serve and relieve HIM
The table is spread with large loaves OF
homemade cottage bread. big sutton
cheese and a round of cold boiled beef, Dus
the last does not always appear Tieaty
of celery in glasses and pale ale bottles IKE
sentinels down both sides, bottle TO each
plate In the center flowers in low dIsh-
The room being light.
After the raw oyster debris is removed a
huge dish of hot scalloped oysters Is
brought on and with pickles, olives, etc,
chow-chow and the like, the meal IS M
ished by cheese and ale. Ale always with
oysters never wine or spirit. Spirit turns
the oyster to a leathery substance; ale
melts it to cream. There are cakes anu
other sweets on the sideboard, but as RUE
no one touches them.
Scalloped OySterS.-One proportion: Ohe
and half quarts of raw oysters, pepper,
salt and mace. Drain the oysters, butter
the dish. Line it with crackers buttered on
both sides. Put in layer OF oysters,
layer of cracker crumbs, again oysters ufl-
til full and crumbs at the top well dotted
with Jumps OF butter Strain and pour IN
the Hauor and bake rich brown at the
top. 1t must be moist and served not
Palatable Vegetable Dishes
Cabbage Stew-Clean and quarter
young cabbage, wash wei and shred all
four into slices Peel and slice four me-
dunn onions Scrape four carrots and quar-
ter them, rejecting hard parts. Prepare a
quart or more of hot water with one ounce
butter, salt to ste and one lump of sugar
Put in layer of cabbage, then of carrots,
then of onions, using two-thirds of the CAB
bage at the bottom of the pot and NIL with
cabbage. Cover tightly and let 1t all COOK
rapidly for half an hour. Then add six or
eight good-sized potatoes cut in half, and
let these cook to the melting point. when
taken off add melted butter. The potatoes
will melt sufficiently to make the liquid as
thick gravy.
Sweet Potatoes PiQuarlt.-Cnoose good
potatoes and of size. Bake soft. cut open
with the scissors and press back enough to
admit a beaten sauce of butter and lemon
juice, close and keep in a warm place.
Winter Succotash.-Soak dried lima beans
three hours in cold water, drain and put on
to simmer BY the time they are cooked
have ready a can of best sweet green corn
cooked with small onion; add the beans.
Stir well into this seasoning and butter to
make rich The beans should turn out well
if watched and care is taken to get the
seasons drying. 1t is an agreeable addl-
ton to the winter table.
Mushroom Toast.-Cook the mushrooms
in a little liquor made from stewing the
peels and stalks, previously cleaned. Then
toast them in hot butter and serve on nice
~ Drowned toast moistened in the liquor
Salt butter and pepper are all that are re-
quired. Do not add herbs or spices. The
mushroom has unique flavor and that Is
the point to get.
Leek Cutlets.-These must be fine to start
with large and broad. Cut off useless leaf
age down to what would make two outlets
of each Wash we'll beneath the foliage
and cook them in boiling sailed water with
one lump of sugar and a teaspoon of but
ter. Cook rapidly. When tender. lift out,
drain and cover, and put aside till needed
Then dip each in egg and bread crumbs
and fry like any outlet They are their own
flavor.