Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-24

! tanning II on Ice until ready to serve
RASPBERRY Finegar.--To four quarts of red
raspperrles put enough vinegar TO cover.
ana let them stand twenty-four hours:
scaid and strain it: add a pound of sugar
| TO one pint OF juice: boil 1t twenty minutes.
and bottle: 1t is then ready for use and
/ will keep for years. To one glass of water
add large spoonful. 1t is much relished
| by the sick.
| Lemonade.-Take half a pound of loaf
| sugar and reduce it to a sirup with one pint
! or water. Add the rind of five lemons and
let stand one hour: remove the rinds and
add the strained juice of the lemons; put
one bottle of carbonated water and a block
| OF ice In center of bowl Peel one lemon
and cut 1t up into thin slices. divide each
slice In two and put in lemonade. Serve
| with piece of lemon In each glass
Terms Used in Cookery.
To break -four is to mix in gradually a
small quantity OF cold liquid stirring It
until 1t is smooth.
To bind mixture IS to add milk or eggs
to make 1T hold together
To burst rice is to put It on In cold water
and bring it to boil This bursts the
grains of starch
To parboiI is to boil anything until half
cooked
To scald milk is to bring It almost but
not quite. to boil
TO shred suet Is to cut It with a sharp
knife so thfnly as to be almost scraping:
the suet should be so thin as to curl up.
Blanch.-To whiten poultry. vegetables.
fruit and nuts by dipping them into boiling
water for short time and afterward into
cold water. letting them remain there for
awhile till they are whitened
Braise--To stew meat which has been
previously blanched, with fat bacon. until
1t is tender.
comrote-A stew, as of fruit. or game,
or pigeons. or fruits preserved in jelly
ConSomme-The name by which rich,
known.
Entrees.-Tasty little side dishes. served
with the first course
Meringue.-A sort of icing made of Iphitas
OF eggs and sugar. well beaten
Pftner.-To cover meat, etc.. for cooking
IN the oven. on the gridiron, or frying pan,
with fine breadcrumbs.
CaSSerole.-A crust of boiled rice aYter
having been nodded into the form of a pie
filled with frfcassee Of white meat or q
PURGE of game.
Puree.-Vegetables or meat reduced TO a
smooth pulp and afterward mixed with .suf-
icient LIQUID to make 1t of the consistency
of thick soup.
Artichokes-
A1tichokes with White Sauce-wash
them well, peel and shape them to mil
water. and let them boil fifteen to twenty
minutes; drain them at once thoroughly Put
them on dish and serve with the follow
ing sauce poured over them: Mix over the
IRE one and one-half ounces of butter with
tablespoonful of flour, add one-half pint
OF boiling water, white pepper and salt to
taste. Stir till the sauce thickens, then take
the saucepan off the fire and stir in the
yolks of two eggs beaten up with the Juice
of a lemon. and strain
Artichokes au. Gratin.-Wash, peel and
boil them whole: cut them in slices the
thickness Of cent. Butter a dish previous
iy rubbed with shallot; arrange the slices
on 1t. strew over them some baked bread
crumbs seasoned with pepper salt and a
little powdered thyme; add a squeeze of
lemon. put a few pieces of butter on TOP
and bake for ten or fifteen minutes
Artichokes Stewed.-Miuce a couple of
shallots and fry them in plenty of butter.
Put IN the artfchokes, parboiled and cut
into pieces; m0isten with little stock: sea
son with pepper, salt and a little lemon
juice. Lastly add some finely chopped pars-
ley and let the whole stew gently till quite
done. A small quantity of Parmesan cheese
may be added
Artichokes Mashed-Salted water a piece
OF butter. little cream, white pepper, nut
meg and salt. Wash, peel and boil them
through hair sieve: squeeze all the water
out Of the pulp. Put 1t into saucepan and
work 1t on the fire, with a piece of butter
and a little cream adding white pepner
nutmeg and salt If necessary. When quite
hot and sufficiently dry serve
Artichokes Fried.-Wash peel and par
boil them whole for ten minutes. Then cut
them in strips the size of little finger
Flour them carefully and fry In hot lard
or they may be dipped in batter and fried
Serve piled up on a napkin.
Lemons In Summer
The provident housekeeper who laws in
her store of different goods when the vari-
Gus kinds are at their best, should now be
hunting up her netted string bags or pur-
chasing new ones In which to place her
stock of lemons. for June is the best time to
purchase them. as they are then freshly i'm
ported. See that the lemons are perfectly |
sound. Wipe them carefully, then place
them In the nets. Hang these in COOL |
dry, well ventilated place. and they will
keep for months. 1t is wise occasionally to |
examine them and remove any which show |
signs of becoming soft. |
Lemon Pickle.-Small lemons, vinegar to
cover, one ounce of mixed spice to each
quart Of vinegar. salt Small lemons of a |
uniform size are preferable to the larger
variety. Wash and wipe them, then chip |
Oil Tic DIS tHiiiiy DIS possible. This rinn (
may be saved for havoring cakes etc Next
place the number of lemons to be picked |
In a jar and cover them with powdered salt |
Leave them for week ten days till they |
feel soft and fabby. Then pat them In q |
clean jar after wiplng off a little of the |
salt Boil the vinegar with the spice which |
must be tied up in piece of muslin Pour
the vinegar while still boiling over the I
lemons. 1t must cover them completely /
Put the bag of spice in the jar also Tie
the pickle down, rendering the jar as air
tight as possible. Keep for two or three
months. or until they become a brownish |
color, and semi-transparent They improve
with even longer keeping The vinegar be-
comes much thicker If 1t is allowed to
evaporate. Refill the jar This pickle is
delicious with veal. /
Lemon Cheese Cake Mixture-The yofks {
of six eggs, quarter of a pound of butter
one pound of loaf sugar, the rinds and |
juice of four lemons. Melt the butter in an
saucepan, and when II is dissolved
add the grated rinds and juice of the
lemons Next beat up the yolks and strain |
them in. Cook the mixture slowly until it'll
is like thick honey. Stir 1t all the time
and on no account let 1t boil. Pour 1t into |
clean jars. and when 1t is cold cover the
Jars.
Lemon Cream Cheese Cakes-Six lemons, |
three gills of water, the whites of ten eggs, |
Irfa \