Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-01-07
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which to start another mixing made in the
same proportions

/
conee pot, wash egg. break and heat
| slightly, dilute with one-haif cup of cold
| water, add the crushed shell and mix with
cup of coffee. Turn into the coffee pot
pour on SIX cups of boiling water ana stir
thoroughly. Place front OF range and
DOH three minutes. If not boiled coffee Is
cloudy If boiled too long too much tan
mic acid is developed The spout of the rot
| should be covered or stuffed with soft
paper TO prevent the escape of the fragrant
aroma Stir and pour some in a cup to he
sure that the spout is free from grounds
| Return TO coffee pot and repeat Add a
| nan cup or cold water which uerfects
| clearing, cold water being heavier than hot
| water, sinks to the bottom carrvinv
grounds with it. Place on back of range
for ten minutes where It will NOT hoiI
serve at once. If any is left over drain
| from grounds and reserve for making iellv
ihda Hull Larned-Mix one Gun of
freshly ground coffee with one egg white
| ana mashed she'll, and one cup of wate1, or
colo coffee in thoroughly clean pot. add
| SiA cups OF cold water gradually until boil
| ing, put piece of cloth in the spout to
| Keep the aroma In and boil five minutes
| Aad TWO tabiespoonfuls of cold water, draw
| to the back of the range and in two min.
utes serve. After serving strain Coffae fron,
the rounds into glass jar, put th, cover
| on tight, and it is ready TO use instead OF
!
| Mrs. Rorer.-A perfect infusion Is made
from coffee Drowned to a golden yellow and
| ninety ground mot pulverizcd) Allow three
rounding tablespoonfuls 70 each pint of
water. FOR large quantities eight Curces
| TO the gallon of water. ScaId the not mt
the water in the upper part or percolat or
| pour over water that has just reached the
boiling point, draw the water from inc
| under part of the pot and pour il again
| over the coffee. Do this three rinas Light
tile aicohoi lamp underneath and as soon
as me coTee reaches the boiling point use
| at once. If the coffee is percoIated in the
Kitchen the coffee should be placed In a pan
or not water, the grounds removed or the
pas taken from the top before it is sent
TO the dining room, Where large ouanti-
ues or coHee are to be made and kept
heated for space of one or two hours the
| bag must be removed after tie last perco-
| iatfon and the coffee kept at the boiling
| point Coffee cannot De chilled and then
| feheated. The flavor and the consistency
| or the coffee are spelled Coffee can be
| Kept hot for hours provided the grounds
are removed. Boiled coffee really should
not be boiled. Allow TIE same amounr of
| coHee as In the preceding recipes To eacn
| three tablespoonfus allow third of a
white of an egg beaten with one cup o.
cold water, Mix this with the coffee and
1t stand for twelve to fifteen minutes
Then pour over half pinr of boiling water
Bring to the boiling point add LITTLE cold
water When it reaches the boiling point
| again add two or three more tablespoonfu.s
| of cold water, let it come the third time
| 10 the DOllng point ana take 1t from the
ire In few minutes strain the coffee into
hot china pot and send 20 the table
Cues for the Cook.
Chicken Pie-Made with BISCUITS instead
of the usual crust is improved by breaking
open the biscuits and buttering them
| There is no better way of seasoning any
graVy-as, for instance, the cream sauce on
toaSt-than by buttering the toast the last
thing, as 1t let's the butter run into 1t In lit
tie streaks without entirely blending with
good results in both looks and flavor In
| the biscuit chicken pie split the top crusts
OF thin, butter and arrange them over the
top of the chicken, which is laid sandwich
fashion on the bottom crusts
Avoid putting extra flour in extra soft
cooky dough by rolling on a cloth Spread
piece of clean white muslin or cheese
cloth on the breadboard -four 1t we'll and
drop the dough on 1t with a spoon putting
enough In each for just one cooky Pat
them into shape with the spoon. -four your
roller and roll, trimming off the ragged
edges with the cake cutter
When only the straight edged variety of
lettuce can be procured shred Il with an
extremely sharp knife or scissors for about
two inches deep around the edge. 1t will
make a pretty fringed effect, is easier to
eat, and will not bruise the leaves if II Is
set in colander on the ice directly after
cutting.
Pretty luncheon oranges are made by
cutting piece off the top Of each orange
and taking out all the pulp. Cut the edge
of the orange, peel in points and mix the
pulp with shredded cocoanut and sugar
Add a teaspoonful of sherry creme de
menthe to each glass, pile little cocoanut
on the top, and serve with sprig of dark
green leaves on the plate.
Just a delicate cheese flavor NAV be inn
parted to spaghetti by preparing 1t with a
cream sauce and serving II in cheese
shell. Add roux of tour and butter In
proportion of two tajbleSpoonfuls each to a
simmer 9Th l.
ready cooked tender-in it for ten or fifteen
minutes After it is turned into the cheese
shell let it simmer a few minutes in the
oven.
To give a lovely old-fashioned favor TO
loaf cake wash and dry rose geranium
leaves and lay them on a plate. Turn the
cake out on 1t. leaving 1t there until quite
cold. The steam absorbs the flavor of the
leaves, giving it a more delicate taste than
any rose fiavoring can possibly TO.
Eggless Puddings.
Chestnut Cream Pudding-Scald a pint
of chestnuts and remove the brown skins
Cover them with boiling water add the
juice of a third of lemon and cook until
they are tender. Drain or the water and
press them through a colauGer. Whip |
pint of cream with one-half cup of pow
dered sugar and vanilla. sherry or little
brandy for favoring. Beat the chsssnuts
through 1t lightly with fork and serve in |
good dish to pack in mold and freeze
as mousse.
Prune Tapioca one -aalf curfuI eff |
tapioca and soak it over night III three cup
fuls of cold water. ; n the morning put |
both the water and taploca in the double |
boiler and cook for one hour. Before his |
wash the prunes and put Them IN a sauce |
pan with enough cold water to cover them |
Let them simmer gently until they absorb |
the water. Turn out to cool and remove !
the stones When the tapioca has cooked |
an hour stir in one-han teaspoonfil OF salt, |
one tablespoonful of lemon juice and one |
half cupful of sugar Spread a layer of 1t |
in the bottom of baking dish. sprinkle |
with prunes, next with another layer OF |
tapioca, and on, leaving the lasz tapioca |
Bake an hour and serve partially cool.
Prune Roll.-Wash and stew slowly one |
pound of prunes until soft enough 10 re-
move the stones Chop and add n little /
sugar If they do not seem 10 be Il sweet va
riety of prune Make L lien biscuit dough. |
roll out as thin pie crust. spread the |
prunes on 1t and roll up as you would a |
jelly roll Cut in slices Of about three
inches thick lay them in baking pan and
bake in a comfortably quick oven Tor