Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-28
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I Peel and cut into slices six sood-sized
Cover them with boiling water and cook
gently until tender. Drain and add them
to the fish in the saucepan. Then add one
saitspoon OF pepper. one teaspoonful Of
salt. half teaspoonful OF mace and a salt
| spoonful of ground ginger. Add quart Of
the water in which the onions were boiled.
Cook slowly for fifteen minutes. Remove
| the skin and bones from the uncooked half
OF the fish and then chop fine with a silver
knife. Put this in bowl and add two ia
| blespoons of chopped parsley, one table
spoon OF powdered marjoram, half salt
spoon of mace, half saltspoon of ginger.
level teaspoon OF salt and a tablespoonful
| Of pepper. Stir into this five eggs we'll
| beaten Mix thoroughly and make into balls
the size of walnut Drop these into the
closely and cook for fifteen minutes. Take
from the fire. remove the balls and the
slices of fish and stand both aside to cool
Strain the liquor in which the fish was
| cooked. bring 1t to the boiling point and
pour 1t over the yolks of ten eggs. we'll
beaten. Cook over hot water until 1t thick
ems. being careful not to let 1t curdle. 1t
must be smooth and about the consistency
of mayonnalse dressing. Take from the fire
and add two tablespoonfuls Of chopped
| parsley and stand it at once on the Ice At
serving time, when both fish and sauce are
cold, arrange the pieces of fish in the bot
tom OF fiat dish Group the balls over
the top and pour over the sauce, being care
full that each piece is covered. Garnish the
dish with quarters of lemon and large
bunch Of parsley. Serve extra sauce In
boat.
Onion Fritters.
Peel and chop two good-sized onions. fry
| in butter until they begin to be soft. Drain
| and let the onions get cold. Make a good
| thick batter with -four, eggs and milk, sea-
son it with salt. cayenne and some grated
cheese. Stir in the onions, drop into boil
! Ing fat and fry q rich brown Drain on
paper and serve with friend parsley.
Autumn Luncheon.
Brilliantly tinged leaves of dogwood, su-
| mac and maple, the colors ranging from
blood red to orange, russell and delicate sill
yer green. were the decorations at an au-
tumn luncheon. Combine the leaves with
golden pippins and spicy scarlet apples and
to each leaf and fruit stem tie a narrow
ribbon of a glowing autumn shade which
will correspond with the general vivid color
scheme. Arrange quantities of the ribbon
streamers so that they will fall from the
chandelier over the table In brilliant
shower Of falling leaves and fruit. Scatter
detached leaves all over the cloth and have
the centerpiece and place do!lies of red silk
or paper surrounded by garlands Of leaves
brilliantly tinged. Have red candle shades
finished with fringe of tiny, falling leaves
and gtlded nuts, and at each cover nave
the guests name written on scarlet APP
pie, which must be followed out. tied with
pale yellow ribbons and filled with gilded
nuts. For menu have:
Cantaloupes
Almond soup, with whipped cream.
Hot waters.
Small oysters on bacon and toast.
Mushrooms and Rro Ri%en ana, In er0ustaaes'
French peas French fried potatoes.
Grape and nut salad. Cheese waters.
Peach Ice cream In melon mold
Angels food. Conee.
of all purees, and especially suitable for
luncheon. To make it, chop and pound
cup of blanched nuts and add half cup OF
hot cream and press through a sieve. Heat
the rest of a quart of thin cream, add the
PURGE and season lightly. Do not let 1t boil.
For the oysters, choose small ones and
allow eight to person. Make strips OF
toast and keep hot in the oven; cook
delicate thin bacon without rind, and when
brown lay each strip of toast: put the
oysters In a frying pan with the bacon fat
which remains In 1t and cook till plump.
Put them on skewers and lay one on each
piece Of toast; garnish with lemon ana
parsley.
A Cake-Baking Hint.
When baking cake, on removing 1t from
the oven place the tin containing the cake
on a damp towel for a moment and the
cake may readily be taken from the tin
without sticking.
Kitchen odors.
The grease or fat which Is the basis of
all soaps will combine with textile fbers.
but will not combine with polished sur
faces. It forms these a glaze or scum,
which Is difficult to remove, and is, in fact,
not removed.
Hence the peculiar flavor we call fat in
coffee, the flavor of soap that often may
be detected in a glass Of apparently clear
water. and the malodorous smell Of fry
ing that greets the nostrils even on the
doorsill of many houses. 1t Is the soap that
failing to combine with the frying pan,
has entered readily into combination with
the fat in the pan, and sends forth this
sickenng odor. Often the traveller hears
wonder expressed at the fragrance of
French cookery. 1t is done In lard or but
ter, not soap.
There is a simple scientific formula that
will cover all the subject of kitchen clean
ing-namely, use soaps which contain fats
and alkalies with all textile fbers and
soft porous wood such as pine tables,
floors, ETC., and some form of potash or
acid with all polished surfaces. Never use
soap in a coffee pot or frying pan.
Acids best for glass. But the danger
of strong acids renders them undesirable.
If, however, a good houSekeeper VIII keep
some form of lump acid in jar and pre-
pare a weak solution the cleaning of glass
will be greatly facilitated and well rnsed
the glass will take bright polish.
Breakfast Puffs.
One cupful of flour, half a teaspoonful of
salt. one cupful of milk. one egg-white and
yolk beaten separately. Mix salt with
flour, add part of the milk and stir until
you have smooth paste; add the remain
der of the milk with the yolk, and lastly
the white beaten into a stiff froth. Cook
in hot buttered gem tins until the puffs are
brown and plump.
Macaroni Puffs.
Boil some macaroni tender, then when
cold cut 1t into tiny rings; mix these with
some good and thick veloute sauce, and
with grated Parmesan cheese, a pretty
strong seasoning of pepper and salt, and
the yolks of one two beaten eggs. and
a spoonful or so of cream; this mixture
should be fairly thick and left till cold. |
Now roll out some puff paste trimmings, |
dust it thickly with grated cheese and
coralline pepper, then fold it over and roll
out again, getting 1t thick as you can; !
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