Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-18

Jelly Put In q cold place and serve with
white cake.
Coffee Jelly-one-haIf box of gelatine dis
solved, one pint of strong coffee. three
fourths OF pound OF sugar; pour the
conee over the gelatin: add the sugar and
one-half pint boiling water. strain into
molds and serve with whipped cream
Spanish Cream.-One-half box of gelatin.
one quart of milk. yolks of three eggs. one
small cup of sugar; soak the gelatin in the
milk for two hours. then put the fire
ana stir well as 1t warns: beat the yolks
nghc with the sugar. add to the scalding
milk and heat to boiling point, stirring all
with sauce made OF the stiffly beaten
whites OF the three eggs, three heaping
tablespoonfuls of sugar. and favored with
vanilla.
Charlotte Russe.-To one ounce of dis
solved gelatin add half pint of boiling
milk. whites of four eggs beaten to a stiff
froth, one and half cupfuls of white pow
dered sugar. one pint whipped cream; flavor
with vanilla. Line large mold with thick
slices of sponge cake. mix the gelatin,
gar cream and favoring together, add
lightly the frothed whites of the eggs, pour
into the mold and set away on Ice until
wanted for use.
Oysters and Lamb.
Cut two pounds Of lamb into small cubes
breast piece is preferable. Season with
sage, parsley. salt and touch of cayenne
pepper. Cover with water and stew until
tender. Add a cupful of cream and when
1t boils add two dozen fresh oysters.
Fish.
Salmon Loaf-Melt two tablespoonfuls of
butter In a saucepan; add two eggs, well
beaten; one cupful Of cracker crumbs, salt
and pepper to taste, and all from one can
of salmon, removing bones and skin. Work
until fine, put in buttered baking powder
can and steam one hour: remove from can
while nd ice Serve sliced
platter garnished with hard-boiled eggs,
parsley and quarters of lemon.
Shaker Goldfish Dinner.-Boil hard as many
eggs as there are people to dine. Boil po-
tatoes until nearly done: drain and slice
into a skillet in which thin slices of bacon
are crisping. In another dish shred a little
Goldfish, cover with water and cook until the
water has evaporated; to this add cup of
cream, season with pepper and turn over
potatoes and bacon. Pile on platter and
garnish with the eggs and parsley.
Goldfish Cakes-Pick apart good-sized
cup of salt Goldfish and pour boiling water
over. Then drain. Add to this little pep
per, chopped celery tops and enough mash
ed potatoes to form balls. Fry in deep,
hot fat until golden brown.
Escailoped Ffsh.-Bol two and one-half
pounds of cod or paddock; when done re-
move skin and bones; butter an earthen-
ware dish and cover the bottom with a
layer of fish. Take four hard-boiled eggs,
sliced. and fill up the dish with alternate
layers Of fish and sliced eggs, tiny pieces
of butter, pepper and salt. Over the Whole
pour drawn butter sauce; cover the top
with buttered bread crumbs and bake from
forty-five minutes to one hour.
CLANS Roasted in the Shell.-Select me-
dium-sized clans; wash them well and
open carefully SO not to break the hinge
md frnrr int pf
shell. Remove the brown cap from neck
of clam, rinse the clam meat and replace
in the she'll Cut thin slices of good bacon
and lay one on each clam: close down the
about two dozen of the prepared clans in
an iron baking pan and put pan In hot
oven. Let cook fifteen or twenty minutes
or until the Irvine is well charred. Remove
and serve hot.
To Clarity Coffee.
Instead of using the white of an egg to
clarity coffee, drop a pinch of salt into the
coffee pot before adding the water, and you
will have clear, bright. well-settled coffee
| Wafaes.
| To make wafies put quart of flour into
| bowl and rub into it two ounces Of short
ening. Add teaspoonful of salt and mix
! thoroughly. Separate three eggs, add to the
| yolks a pint and half of milk. Stir this
| into the -four. beat thoroughly; let it stand
| for fifteen minutes. II the batter thickens
| in this time you may add another cup of
| milk. Now add two teaspoonfuls of baking
| powder; beat for two minutes. stir in the
| well-beaten whites Of the eggs. and the bat
| ter is ready for use. Heat the waffle iron
| gradually: dip a small paint brush in lit
| tie melted suet and brush the iron until
every part Is well creased. Dust it lightly
with salt and brush again to dust off the
salt. and allow the iron to reheat. Pour
| the batter into a pitcher. Stand the pitcher
| on plate on the rack over the stove near
| the waffle iron. Have also an ordinary
| plate heated to receive the waff1es as soon
as they are baked Hot bread is made
| heavy by being placed on a cold plate. Re
member the batter expands. so fill the iron
! only half full. Close the upper portion care
| fully and turn the iron at once. If you put
! too much batter in the iron it will run
| down into the fire. causing a smell and
smoke, besides wasting the batter In
moment open the iron, and If the waffles
| have been thoroughly baked remove and
refill. Three minutes. as a rule, will be
quite sufficient. Corn waffles may be made
after this same rule. substituting corn -four
| for the ordinary bread flour.
When Cooking Vegetables.
| piece of red pepper the size of a pea
| dropped in with the vegetables when cook
| ing will help to kill the odor. This should
| be remembered in cooking cabbage
Pumpkin Custard-
Is delicious. To make it. pare and cut SUM-
cient pumpkins to make two quarts of
| blocks. and put them into a steamer or into
a saucepan with a little water. Cover the
saucepan closely and allow the pumpkins to
steam until tender. There should not he
one particle of water when the pumpkin is
done. Press through a sieve; add two ia
blespoonfuls of butter and stand over night.
An hour before serving time add to the
pumpkin pint Of milk, the yolks of six
| eggs beaten with a cupful of sugar, a tea
| spoonful of cinnamon. and If you wish the
| grated juice and rind Of lemon Turn
| this mixture into small custard cups or
into a baking dish and bake in a moderate
oven for an hour Beat the whites of the
eggs until they are light add six table,
| spoonfuls of powdered sugar and beat until
/ dry and fine. Heap this over the baked
custard, dust thickly with powdered sugar