Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-03-18

to froth. Make pun paste. and line pie
pan after beating the prunes and eggs to-
sether until they are thoroughly mixed.
Spread them on the crust and bake for
oEe-haif hour. 1t can be served with or
without nleringue on top.
Prune Puddfng.-To make a prune rud-
ding soak two dozen Drufss over night,
then stew until very tender. and chop. Ada
seven tablespoonfuis of sugar to the
chopped mass. Beat the whites of seven
eggs stiff and light and ada gradually the
sweetensd prune paste. Turn into but
tered pudding dish and cook a steady
oven for half an hour. Serve ut once with
whipped cream.
Prune Souffie.-Renove the stones from
half a pound of stewed prunes, press the
prunes through a sieve. adj to them the
yolks of three well-beaten eggs, slightly
beaten with four tablespoonfuis of pow
dered sugar. Fold In the we'll beaten
whites OF six eggs. dust the top with pow
dered sugar. and bake In quick oven for
five or six minutes and send Immediately
to the table In the dish in which 1t was
baked
Just Macaronf -
Macaroni a la Creme One plat OF cream
or rich milk. four tablespoons of -four, the
rind and juice Of one lemon. When the
cream comes to q boil stir In the -four
smoothly; let boil for ten lninutes. Then
pour in some maCaroni chat has been
boiled in water and drained. Pepper and
salt Bake it for one-half an hour or serve
1t stewed.
Macaroni and Cheese. -Tako as inucn
macaroni as will fill an ordinary baking
dish, boil 1t In water two hours, drain 1t off
and add one pint of cream or milk. one
tablespoon of butter. and one of grated
cheese. Mix it we'll and put in baking
DISH cover with grated cheese and cracker
dust; keep In the oven until Drowned on the
top. 1t will take one-half an hour.
Macaroni Pudding.-Take an ounce and n
half of the best macaroni and simmer 1t in
a pint of milk with little cinnamon till
tender; put 1t into a dish with milk. three
eggs Out only one white), some sugar. and
a little nutmeg.
Macaroni Soup.-Take one quart of milk
or of clear gravy soup and boil in II one
pound of fresh macaroni until it is tender,
take out half the macaront and put 1t in q
little milk or water to keep 1t moist, and
let the remainder boil to pieces in The
gravy and then add what WAS taken out;
let it come to a boil and take it OFF. Boil
the macaroni in water for pne hour before
putting It in the gravy.
Macaroni With Salt Goldfish Break two
ounces of macaroni in two-inch lengths;
throw them into boiling water and boil
rapidly for thirty minutes; drain. blanch
for fifteen minutes in cold water; then cut
in pieces half an inch long. Wash half q
pound of homeless salt cod, cut 1t IN dice,
cover with cold water. Bring Just to boil
ing point but do not allow it TO boil; Grain,
cover again with boiling water, and let it
stand for five minutes, then drain. Rub
together one rounding tablespoonful uf but
ter with one of flour; add half Pint OF
strained tomato, Tablespoonful grated
onion, half a teaspoonful OF salt, and a
tablespoonful of white or black pepper. Stir
until boiling. Add the nacaroni and fish,
stand over hot water for five minutes and
serve in heated dish.
Leghorn Macaroni-Put one pound of
macaroni into two quarts Of boiling water
with a little salt; drain when sufficiently
soft. The cook must use her own Judgment
as to the exact time required for boiling;
twenty minutes, under ordinary circun1-
stances, should be enough; but beware or
letting your macaroni get too .'pappy." and
don't break it into short pieces, as 1t would
then be likely to stick together Now place
your macaroni in a stewpan and moisten
with few tablespoonful of Bechamel
season with white pepper and point of
nutmeg; take the stewpan of the fire and
add to 1t three ounces of fresh butter, in
Little bits, and four ounces of grated Par
mesan cheese. A smaller amount of Far
mesan will do If eked Cut by rheddar.
When well thickened and creamy arrange
your macaroni in layers IN Il deep dish;
cover each layer with PURGE OF tomatoes,
which PURGE is simply tomatoes stewed in
beef or veal stock; but you may save your
self the trouble of additional cooking ty
heating some made" tomato sauce.
seasonable Salads
I-SnLen Saidu-l-iDS the pOItoIn OF me
salad dish with crisp lettuce leaves; fill the
center with cold boiled or baked fish, cut
into pieces. and pour over all a pint of
mayonnaise dressing. Garnisn with rings
of hard-boiled eggs
Apple and Cress SaIad.-Pare and cut into
small pieces four medium apples.
Pour over this French drcseIng Pick
carefully the leaves from bunch of cress.
he Nf,ta - fGa Jo4 y,gr
and heap the apples In the center of the
dish.
Red Vegetable Salad.-One pint of cold
boiled potatoes, one pint OF cold boilal
beets, one pint of uncooked red cabbage,
six tablespoonfuls Of oil, eight of red vine
gar {that in which beets have been pickled),
one teaspoonful of salt, half a teasooopful
Of pepper. Cut the potatoes IN thin slices
and the beets fine, and SLICE the cabbage as
thin as possible. Mix all the ingredients.
Let 1t stand in cold place one hour; then
serve.
oyster salad.-Ons quart of oysters. one
pint of celery, one-third teacupful Of may
onnaise dressing three tablespoonfuls OF
vinegar, one Of oil. salt. peppsr. one table,
spoonful OF lemon Juice. Let the oysters
come to a boil in their own liquor. Skim
well and drain; season with the oil. salt,
pepper. vinegar and lemon Juice. When
cold put In the icebox for two hours scrape
and wash the whitest. tenderest part of the
celery and cut in thin pieces Chill when
ready to serve, drain the celery, and mix
with the oysters and half of tho dressing.
Arrange in the dish, pour the remainder of
the dressing over and garnisn with white
celery leaves.
Egg Salad.--Arrapge a head OF lettuce on
platter; cut six hard-boled eggs in half
crosswise; take, out the yolks and pound
them fine; mix with one and half table,
spoonfuls of olive oil, one even teaspoorful
OF mustard, pepper and salt, and enough
vinegar to thin sufficiently. Cut little OF
the end of each half egg to make 1t stand,
arrange among the lettuce leaves and I'LL
with the dressing.
Nut and Celery Salad.-Take one cupful
of waInuts and blanch them by covering
with boiling water and allowing to stand
ten minutes. then chilling them in ice
water, and drying them with a towel Cut
into inch pieces sufficient white celery to
make one pint. mix with the nuts, add one
tablespoonful of orange rind minced Inc,
and one tablespoonful OF chopped parsley.
Marinate with French dressing, and gar
nish with the blanched tips of celery.
Herring Salad.-Heat through by turning
on the stove three wel-snloked herring.
Then tear off the heads and pull the skin
away, split, take out the backbones. and
cut up into small bits, or to shred them is
better. Put In salad bowl, add one small
chopped onion, two hard-boiled eggs,
chopped, and one boiled potato; cut fine
with q teaspoonful of chopped parsley; sea-
son with teaspoonful of salt. one of
raY,r,ar fhraa faf leSnoop fills of vinegar nd