Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-16
Oddities.

Oddities.
| Rice Foam.-Five tablespoonfuls of rice.
Soak in two quarts Of sweet milk half an
| hour. Sugar to sweeten. Add salt. Put in
| moderate oven. allowing two hours for
| baking. Every twenty minutes remove
scum and beat Gin oven). Then at last beat
vigorously, and serve hot.
| Beef Spanish.-Two cupfuls finely chopped
cooked meat; two tablespoonfuls of butter.
one small onion, one cupful Of tomatoes.
| two tablespoonfuls flour. one cupful stock;
salt and pepper to taste. Melt and brown
the butter, add the onion sliced, and cook
| until delicately Drowned. Add the flour
| and brown, stirring all the while; then add
| the meat. Add the stock and tomatoes,
and cook until thoroughly heated. Season
| and serve on a dish garnished with tim
| bales of rice.
Cheese Balls.-Roll Neufchatel cheese in
small balls; grind half pound of walnuts.
| Roll the cheese balls in the walnut meat.
! Stick toothpcks in each and serve.
| Irish Curried Eggs.-Slice four onions:
| fry in butter. Add tablespoonful of curry
| powder and one pint of starch; stew till
onions are tender: add cupful of rich
cream, thickened with arrowroot: simmer
| a few minutes. Then add ten sliced hard
| boiled eggs. Beat but do not boil. Serve
| hot.
Pineapple Potatoes.-Boil, mash and sea-
| son some Irish potatoes; then to each pint
! of potato add one beaten egg white. Shape
| into pineapple form. marking and denting
| with a skewer, to represent the eyes.
| Brush with the beaten yolks of the egg,
| place on a buttered plate and brown in
the oven. Serve with sprig of parsley or
! delicate celery foliage stuck in the top and
| as garnish around the base.
Japanese Eggs.--Boil Six eggs for fifteen
minutes and drop Immediately into cold
water Pour this off and crack each shell
before starting to remove the entire SHE'LL
though this must be done Immediately af-
| ter. Boil one cup of rice carefully, and
when full and f1aky drain and heap in the
| center of a large platter Cut the eggs in
halves through the center and press them
down on the rice Pour over this one cup
of cream SAUCE. made from one cup of
milk, one tablespoonful of butter, and one
tablespoonful of -four. Tomato sauce may
be used If desired instead of the cream
sauce.
Italian Egg Salad.-Peel six hard boiled
eggs and cut them INTO thick rings. Wash
and pull in pieces a good lettuce. Place a
round of toasted bread in a salad bowl
Whip half gill of fresh cream till thick
and add to it four tablespoonfuls of mayon-
naise dressing and one tablespoonful of
chopped parsley Have ready three ounces
| of cooked marca roni, cut in short lengths
| Put a layer of lettuce on the toast then
one of the eggs. next macaroni, and, fourth
| some of the salad dressing, till all are used
| up. Decorate it tastefully with red chillies
and capers or olives.
Pantry Shelves
splendid idea for pantry shelves is to
use two coats of white paint-ordinary
paint-and- then a third finishing coat of
white enamel. Wash the shelves with cold
water as soon as the enamel dries. and
tIar, =
place no olcloth or papers. but leave the
shelves bare, and notice the improvement.
Since there are no covers under which
crumbs can collect. there is no encourage
| ment for mice: the enamel is easily wiped
off with damp cloth, and with such
finish 1t Is never necessary to clean the
entire pantry at once-it keeps clean all the
| time.
Christening Day
Is indeed a gala day and one that admits
a dainty and beautiful luncheon after the
| service. OF course, the color of the decora-
tons, whether in the parlors or the dining
room, should be white, and the flowers
| should be delicate ones, suggestive of child
hood.
The centerpiece may be a wicker cradle
painted white and tied with white ribbons
filled with delicate flowers and ferns, and
the ices may be in cradle shape also.
MENU.
Cream of corn SOUP
Timbale of halibut in melon shape
Lobster sauce.
Chicken breasts with celery sauce.
Potato balls.
~ Orange sherbet.
Sweetbreads in alspice. with white
mayonnaise.
Ices in forms Angel food.
Coffee with whipped cream.
The fish is prepared by putting pound
and half of boiled halibut through a sieve,
adding teacup of whipped cream. season.
ing. and the whites Of five eggs well beat
en-: the whole is put in buttered mold and
steamed for half an hour, turned out on a
round platter with the lobster sauce around
it, and passed. The sauce for the chicken
is made by pressing stewed celery through
sieve, adding seasonings and thickening.
Stewed celery may be served with the
chicken in place of this sauce.
The sweetbreads are clean, blanched by
| throwing in cold water when taken from
that in which they have been boiled, and
cut in bits; they are then seasoned and put
in small molds and aspic or melted beef
over them. When they are served they are
put on lettuce leaves. and white mayon-
naise Is put by the side of each.
The creams may be In the form OF cradles,
as has been suggested, or a white cream
may be served in spun sugar cases, or. If
neither of these is to be had, a plain cream
map be served in slices with whipped cream
around each.
The cake should be passed in a large iced
loaf. and the coffee should have spoonful
of. whipped cream on top.
With the last course a large silver tray
may be served in slices with whipped cream
mass of white roses and ferns on it, which
proves to separate readily into individual
roses, each one holding tiny cord bearing
the name of the newly-named baby which
the guests will doubtless like to preserve
as souvenirs Of the day.
Cakes.
Orange Shortcake.-Slice enough oranges
to make two layers on the finished short
cake. sweeten well and put aside until crust
is made. Make rich biscuit dough, roll
out in two layers and bake one on top of
the other after buttering the bottom layer
When the crust is done spread each layer
with the sweetened oranges, and cover the
top nayer with a meringue made of the
beaten whites of two eggs, and set in oven
to brown slightly. Serve at once
Hot Gingerbread.-Take one cupfui of mo-
lasses, one teaspoonful of soda, one egg
one tablespoonful Of melted butter, one ia
blespoonful of ginger. one-half teaspoonful
of salt. one half cupful of boiling water and