Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-02

quarter or pound Of blanched and chop
ped almonds, quarter of a pound of moist
sugar. one ounce of finely cut candied peel
teacup OF stewed apples, a grating of nut |
meg, three ounces of creamed butter, two |
wei-beaten eggs. Mix thoroughly and
steam for four hours.
Doughnuts.
Work to a cream half a large cup Of but
ter and a pound of sugar. When this is a |
soft, pale mass whip into 1t three beaten
eggs and cup and half of sweet milk |
Beat hard. then add gradually enough sfted
Hcur to make soft dough that can be
rolled out. Lay this upon a Toured pastry
beard. roll into sheet about half an inch
in thickness, then cut into rounds or rings
Have ready deep kettle of boiling fat and
test it with bit of bread If this, when
dropped in, rises to the surface in thirty
seconds and colors Immediately to a bright
brown, the fat is ready for the doushnuts
Fry these quickly, using a frying basket
If you have one Drain in a heated colander
to free from fat. then spread on platters
and sprinkle thickly with powdered sugar.
Currant Novelties
Currant Bread-Prepare the dough as
usual. except that allowance must be made
for the weight of the currants either by
putting less flour or more yeast into the
sponge. Work the currants thoroughly into
the dough- allowing one part currants to
two parts dough.
Sweet Crust.-With six ounces of fine
bread crumbs mix virtually four ounces of
sifted sugar. Arrange closely in a deep pie
dish one and half pounds of good cooking
apples, peeled. cored and sliced. Sprinkle
between the crevices and over the top of the
apples four to six ounces of dried currants
and three tablespoonful of sugar. Now
spread the mixture of bread crumbs
and sugar upon the apples and currants.
smooth it down firmly and sift some pow
dered sugar over the surface. Bake In a
brisk oven for three-quarters of an hour.
The crumbs and sugar combine under the
influence of heat and moisture from the
apples, to form firm crust, which is as
good to eat hot cold, and the constit-
uents of which could never be guessed by
persons ''out of the secret
Plain Currant Dumpling.-Here is q SIM
pie recipe for a nice light currant dumping
food which is sustaining, easily digested
and economical
Six ounces of beef suet. finely shredded:
eight ounces of currants, washed, picked
and dried: pound of flour; two level
teaspoonfuls of baking powder.
Mix the -four. baking powder. currants
and suet. Add grating of nutmeg d pinch
of salt and sufficient water to make into
stin dough. Mold the dough into big ball,
handling as little as possible. If the dump
ling is to be boiled, tie it In Toured cloth
and set it on in plenty of boiling water
Two hours should be allowed for the cook
ing.
Currant Rice Pudding-Take half a pound
Of rice and half pound of currants. Wash
the rice. tie it in a cloth, allowing room
for it to swell and put it into a saucepan of
cold water Let it boil for an hour. Then
take it up, unite the cloth, stir in the cur
rs
back into the water. Boil for another hour
or rather longer and serve with sweet
sauce.
Currant Gruel.-Make pint of water
Cruel, strain and boil it with a tablespoon
full of currants till they are quite plump:
add little nutmeg and sugar and glass
of apple juice. This Cruel is good for chill |
dren.
Chicken Wiggle.
A cupful of chicken cut into dice is
needed, and a cupful of canned corn or |
peas, free Of liquid, also is necessary. Make |
a generous cream sauce, using three table |
spoonfuls of flour and of butter. with a cup |
and half of milk. The butter is melted in |
the chatting dish, the flour and seasoning of |
salt and pepper added, then the milk and |
finally the chicken and vegetables If it is |
desired to serve a number of persons, four |
eggs may be boiled hard and cut length |
being used for the sauce, with slight in |
crease in the quantity of flour for thicken- |
ing. Better than black or white pepper is a
littl7 paprika, or, by way of variety, occa
Siona!ly use curry powder.
Luncheon Dishes.
Red Mullet in Cases.-First wash the fish
and dry thoroughly in cloth. Do not scale |
or open it, but carefully take out the giils
with the small intestnes, which will adhere
- VI <,,l, aI< To- .r,o
of heavily buttered paper; tie this securely
at the ends and over the mulet with thread
and broil 1t over clear fire or bake in a
moderate oven from twenty to twenty-five
For the sauce, put into some
good melted butter the liquor which has
come from the fish, a small dessert spoon
full of anchovy sauce, some cayenne pepper
and q little lemon juice. Remove the paper
from the fish and dish up with the sauce,
poured round or in a tureen II preferred.
Bianquettes of Veal-About one and one
quarter pounds Of cold roast veal or chicken, |
two ounces butter, half pint of white |
starch, two eggs, one dessert spoonful of |
-four a little lemon peel, salt and pepper.
Melt the butter in a stewpan, stir in the
-four, but do not let get brown; add half
pint of hot wine stock, pouring it in by de-
grees. stirring it all the time. When il
boils put in the pieces of veal or chicken-if
The former, cut it into rounds about the
size of half dollar. season, add a little
chopped parsley and lemon peel, and stew
gently over the fire or in casserole dish in
the oven for an hour. When the meat is /
taken out. keep it hot and beat up the eggs
With a little cream if at hand Add
spoonful of the gravy, stir it, but do not
et 1t boil or 1t will curdle. Garnish with
border of sliced tomatoes or friend rolls of
bacon.
Sweet Omeiette.-Beat up the yolks of
hree eggs with dessert spoonful of aston
sugar and a few drops of vanilla: whip the
whites stiff with pinch of salt. Lightly
stir these in with the yolks. the last thing.
Put In one and one-half ounces OF butter In
he omelette pan, and as soon as 1t is melted
stir in the eggs When 1t Is set, spread one
half with jam that has been warmed; roll
he other half over the jam; sprinkle with
sugar and serve at once.
Deviled Sardines.-Take six sardines and
spread over them on both sides some made
mustard and a dash of cayenne; grill them
and serve on hot buttered toast; garnish
With slices of lemon.
German Scalloped Oysters
Using noodles instead of cracker crumbs.
I reat the noodles nlacaroni, boiling them
quickly in sailed water till tender, after