Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-23
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cook until transplanted. Then pour in a
| ring border: set on ice: when ready 10
| serve unmold and heap whipped. cream In
| the center
f, Peach Pudding.-One pint of cold boiled
| hominy, two cupfuls of sweet cream three
| cupfuls of -four, two level teaspoonfuls salt.
| four rounding teaspoonfuls of baking pow
| der, four eggs, beaten; mix and press
| through sieve; pour in layers with sliced
| peaches in a buttered mold and bake until
| firm in hot oven. This can be eaten VIXEN
| hot or cold with lemon or maple sauce, or
| sweetened cream
Surprise Pie.-Bake two-inch layer yell
| low sponge cake. Remove all the inside
| and reserve this for future cabinet pud-
| ding. Fill the well thus formed with sliced
| peaches and thick sweet cream or frozen
cream. and top this with meringue; set
! cake on several thicknesses of cloth on a
/ wooden dish and set under flame or II
| a hot oven just long enough delicate:y 10
color the meringue.
| Apricot Biscuits.-Bake large baking pow
| der biscuits, using pint of flour, one
| half tablespoonful lard, one-half teaspoon
| full salt two tablespoonful baking powder
| and enough milk to mosten well; cut into
| rounds and bake for fifteen minutes in
| hot oven; split while hot and spread with
| butter, and place apricots cut into slices
| and sugared between two parts: over all
| pour thick cream before sending 10 the
| table.
Peach Balls.-Rol baking powder bis uit
i dough out one-fourth inch thick: cut INTO
| squares large enough to cover pared, pit
| ted peaches: form into balls, brush win
| beaten egg yolk and bake twenty minutes
serve with hard sauce.
Peach and Rice Meringue.-Cook cup1ul
| Of rice, after washing 1t thoroughly, IN
three cupfuls of milk. slightly sailed, until
| tender and dry; add three egg yolks, one
fourth cupful each of butter, sugar, whip
ped cream; make a border of the rice on Il
| dish that will stand the heat of the oven
inside the border dispose sliced peaches
| sprinkled with sugar and covered with a
meringue; set in slow oven for about nj
| teen minutes
| Ounce Tart-Bake a pie shell fill with
! ounces. pared and cored and cooked IN
syrup: then add to the syrup six harvest
apples. cooked and mashed to pup. Pour
this over two beaten whites of eggs ana
| beat until light and then spread il the pie
shell: set the ounces In, fill up the cores
| with eggs and apple mixture, and when
cold serve it with cream.
Ten Minute Soups
| PURGE of Celery.-Chop fine little cell
cry, tops and ALL and place over the fire
| in a kettle containing one pint of boiling
| water: let this stew for a few minutes I'M
| til the celery fiavors the water: then strain
! and add the liquid to one quart of milk
| that has been boiled and thickened with
two tabespoonfuls of flour and one of but
ter. Season with salt. pepper and celery
| salt, and serve with saltines Celery eX-
| tract may be made to favor this soup if no
| fresh celery is at hand.
Cream or Spinach Soup.-Chop fine some
| cold boiled spinach, place two gills OF
cream in saucepan and add a pint OF
| milk; thicken with a tablespoonful of flour
| added to half as much butter, and then sea
son with white pepper and dash OF
! grated nutmeg. Stir in enough Of the chop
ped spinach to color the soup light green
let it boil up, strain and then serve, add
ing salt and butter the last thing
Tomato Cream Soup.-Place a cup q to-
matoes over the fire to heat, adding a
pinch of soda and a little water. When
heated through, strain carefully to remove
every seed, and add to one pint of boiling
! milk that has been thickened slightly with
flour and butter rubbed together till smooth
Boil up once and season with salt and pap
rika; serve with croutons.
Cream of Peanut Soup.-Add half a pint
Of peanut butter to one quart of boiling
milk season with bay leaf, little salt
celery salt extract. and one tablespoon
| full of grated onion. Cook for six minutes
in double boiler, and then thcken with
one tablespoonful of flour or cornstarch.
moistened in little cold milk Cook until
smooth. strain through a fine sieve and
serve at once with croutons MADE or entire
wheat bread.
Soup Soubise-Left-over cold creamed on
ions can be chopped fine and added to one
pint of boiling milk; the cream gravy
|
more -four may be added if necessary. Boil
all together then strain. season and serve
with saltines A little onion juice may be
added if the favor of onions is not quite
pronounced.
Excellent Eggs.
Eggs a La Suisse.-Four eggs, one-haii
cup cream. one tablespoon butter. two
tablespoons grated cheese, salt, pepper, cay
enne. Heat a small omelet pan, put in but
ter and when melted add cream. Slip In
the eggs one at time, sprinkle with salt
pepper and a few grains Of cayenne. When
whites are nearly firm sprinkle with cheese
Finish cooking and serve on buttered toast
Strain cream over the toast.
Eggs La Buckingham.-Make five slices
milk toast and arrange on platter. Use
recipe for scrambled eggs, having the eggs
slightly underdone. Pour eggs over toast
sprinkle with four tablespoons grated mild
cheese. Put in oven to melt cheese and
finish cooking eggs.
Eggs a La Finnoise.-Have ready a shall
low pan two-thirds full of boiling sailed
water, allowing one-half tablespoon salt to
one quart of water. Put two or three but
tered muffin pans in the water. Break each
egg separately into cup and carefully slip
into muffin ring. The water should cover
| the eggs. When there Is film over the
with buttered skinner to circular pieces
of buttered toast and cover with a tomato
sauce. seasoned with salt and pepper and
! butter
Shirred Eggs-Butter an egg shirrer
Cover bottom and sides with fine cracker
crumbs Break an egg into cup and care
fully slip into shirrer Cover with seasoned
buttered crumbs and bake in moderate
oven until white is firm and crumbs brown
The shirrers should be placed on q tin plate
that they may be removed easily from the
| oven.
Eggs In Tomatoes.-Cut a slice from stem
end of tomato. scoup out the pulp, slip in
an egg. sprinkle with salt and pepper cover
| with buttered crumbs, and bake
Eggs La Goldenrod.-Three hard boiled
eggs one tablespoon butter, one tablespoon
flour. one cup milk, One-half teaspoon salt,
one-eighth teaspoon pepper, five slices
toast. parsley. Make a thin, white sauce
with butter, flour. milk and seasonings
Separate yOlks from whites of eggs Chop
whites finely and add them to -ete sauce.
| Cut four slices of toast in halves length
wise. arrange on platter and pour over the
| sauce. Force the yolks through a potato
ricer or strainer, sprinkllng over the top.
Garnish with parsley and remaining toast
cut in points.
Egg Farci.-Cut hard boiled eggs in
hall