Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-01-20
II 2fIFcpfN

| ing dish in alternate layers having the last
| layer crust. and sprinkle the remainder of
| the cheese over the top. Bake on the upper
| rack of the oven until a medium brown and
| serve hot
| CELERY CUSTARDS-Two eggs one
| cupfui of milk, three-quarters cupful of
| celefy cut INTO half-inch pieces, two table
| spoons chopped cooked chicken, one table
| spoon butter, one-half tablespoon chopped
| onion, one-half teaspoonful salt one-eighth
teaspoon pepper. Cook the celery onion
ana butter together for ten minutes over a
| moderate fire. until the vegetables are a
| pale brown. Beat the eggs, then stir all the
| ingredients together: pour into small GUS
| tara cups and bake until firm in the center
| serve In the cups. A sauce Hollandaise
| may be passed with them.
| MlNCE OF CALLS LIVER AND GEL
| ERI.-Six slices of buttered dry toast. one
ana one-half cupfuls of celery cut into dice
! three-quarters cupful cream sauce. one-haIf
cupfui cooked calfs liver cut in quarter
men DOCKS. Cook the celery in stock or
/ water until tender, drain thoroughly then
| add the liver to the cream sauce season to
taste stir over the fire until bubbling then
| pour 1t on the toast and serve hot
CELERY SANDWICHES-On cup
| full Well-blanched celery, cut fine; one-uuar-
| ter cupful chopped nuts, one and one-half
! tablespoons mayonnaise dressing one-auar-
| ter teaspoonful salt, two dashes pepper
Pecans and walnuts combine best with eel
cry, out other nuts may be used. Mix all
| the ingredients thoroughly, and use as fill
| ing between thin crackers. These especially
| are appropriate with preparations of cold
fowl. as jellied chicken chicken loaf
| SCRAMBLE OF EGGS AND CURRY
| -FOUR eggs, four tablespoonfuls chopped cell
| cry, one tablespoonful butter three-quar-
| ters teaspoon salt, one-eighth teaspoonful
| pepper. Melt the butter, add the celery
ana COOK over slow fire for fifteen min
J utes; then turn In the eggs stir until set
ADD the seasoning and serve at once
| CURR1ED CELERY.-Two cupfuls cooked
| celery, cut into half-inch pieces one cupfuI
stock. two tablespoons flour, one tablespoon
| butter, one tablespoon lemon juice one des-
sert spoonful curry powder. one teaspoonful
| chopped onion. Cook the onion in the but
| ter until slightly colored, add the -four
| Stir until 1t browns. then mix in the curry
| powder. Pour in the stock, bring to a bou
add the celery and lemon juice, reheat and
serve in border of hot boiled rice
Dripping Crust.
The quantities for this are about six
ounce of beef dripping to one pound of
flour pinch of salt and half pint of
cold water while many like to add about
half teaspoonful of baking powder, which
however. should not be added till the last
thing. Place the flour in a clean, dry bowl
and add the salt. Rub the drippings in as
described make a hole in the center and
add the water gradually Mix with the
knife till all the flour gradually is incor-
dry-then -four your hands and lift on TO
clean, Toured pastry board Knead till II
looks nice and smooth: then -four the roll
ing pin and roll out lightly to the required
size and shape. Before cutting pastry
always put the knife in -four
Plain Puddings-
BROWN BREAD PUDDING.-One-haIf
pound stale brown bread, four ounces -four.
four ounces moist sugar, one-quarter pound
one-half teaspoonful ground ginger, one
ounce finely chopped orange peel. one tea
spoonful baking powder, two eggs and a
little milk. Remove the crust from the
bread and cut the soft part into slices then
soak in milk and water till quite soft Press
out the moisture and put the bread into a
basin, adding to it the above named dry in
gradients. Beat up the eggs with little milk
and mix thoroughly with the above Fill
the mixture into buttered molds, tie over
with wetted cloth. and boil or steam for
about two hours. Serve with currant sauce.
FROSTED BREAD AND BUTTER PUD-
DlNG.-Prepare custard with one pint of
milk, too eggs, and sugar to taste Cut
three or four stale French rolls into thin
slices and butter them. BesprinkIe a but
tered pie dish with cleaned currants len
line 1t with layer of buttered slices of
bread Next add more currants and con-
tinue thus until the dish is full Between
each layer of bread pour little of the Gus
tard. Bake in a moderate oven for about
twenty minutes. Whisk up stifiy the
whites of two eggs, add to it one ounce of
icing sugar, and pile this roughly on the
surface of the pudding to give it q rocky
appearance Sprinkle over a few currants
and dredge with castor sugar Bake long
enough to slightly brown the egg mixture
Called meringue), then send to the table
dished up on a folded napkin.
BROWN PUDDING.-Sx ounces of flour
six ounces of suet one teacupful of treacle,
half teaspoonfu of milk one egg, one
level teaspoonful of carbonate of soda Mix
the flour, soda and finely chopped suet
Beat the egg well and stir into it the milk
and treacle. Mix thoroughly and pour the
mixture into a wel-greased pudding mold
or basin. Cover the top with a piece of
creased paper and steam it for three hours
Turn out on hot dish and serve, either
with hot treacle. with dash of lemon Juice
in it. or with sweet melted butter.
Milk
That has curdled and smells sour may be
used in the proportion of half pure and half
sour in small or large cakes, with the ex-
celent result of making the cake twice as
light as in the ordinary way This has
been tried personally. Nice doughnuts also
can be made of sour milk. One teacupful
of milk, two cupfuls of sugar, three
eggs. eight cupfuls of flour. one teaspoonful
of baking powder. Mix all the dry ingre-
dients together, then add the eggs well
beaten, and last of all the milk. Make
with stiff dough, roll out, cut into shapes
and fry till brown.
Barbecued Rabbit.
Grease the rabbit all over with butter
and sprinkle with salt and pepper. Lay on
a gridiron. turn over often, COOK till done.
When done put in pan with plenty of but
ter and set in the oven fifteen minutes.
Make sauce of four tablespoonfuls of vim
egar, one of mustard, two OF currant jelly
and one teaspoonful of lemon juice. mixed
together Pour over rabbit and serve
FILLET OF RABBIT.-Cook a rabbit
half done; take the meat from the bac &
bone in long fillets, slice a large onion and
several mushrooms, salt them. Lard the
fillets season, lay in a stewpan with a pint |
of white sauce, the onion and mushrooms |
Let cook twenty minutes. Lay on a DISH |
put the mushrooms and onions in the CEN
ter and pour the sauce over. Garnish with |
fried bread
LARDED RABBIT.-Take the backs of |
two rabbits. cut off the ribs, divide the |
solid meat in pieces. lard them and braise |
one hour. Put in dish and pour over |
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