Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-17

of English walnuts chopped fine and added
to a pound Of marshmallows cut up. MIX
these together Take a pint Of cream ana
whip 1t until stiff Stir into It the nuts and
marshmallows also a quarter of a cup OF
candied cherries chopped fine. Flavor with
a few drops of vanilla. Set on the ice an
hour or two before serving.
Pineapple Mousse.-One tablespoonful or
granulated gelatin, one-quarter OF coup
of cold water, one cup of pineapple strip,
one tablespoon lemon juice one tablespoon
full of curacao, one cup sugar, one quart
heavy cream. Put the contents or can or
sliced pineapple in a saucepan and bring TO
the boiling point. Drain and to one cup
of strip and gelatin soaked in cold water
and dissolved in boiling water. add lemon
juice, sugar and curacao Strain and COOL
AS the mixture thickens cut and fold in the
whipped cream. Mold and pack IN Ice ana
salt using four measures of ice to one or
salt. Let stand four hours or longer. Serve
in glass dish surrounded with slices OF
pineapple.
Chocolate Almond Delight.-Dissolve one
package of raspberry gelatin in a full pint
of boiling water. Strain when 1t begins to
harden and press in one-half pound of choc-
olate almonds. When firm serve in college
ice glasses with a spoonful of whipped
cream over each glass and an almond on
the center Of each.
Tapioca and Banana Sponge.-Sprinkle
half a cup of tapioca and two.thirds OF a
cup Of sugar into one pint of boiling water,
add half a teaspoonful OF salt, and COOK
in a double boiler. stirring occasionally.
When the tapioca is transparent add the
juice of two lemons and the whites OF two
eggs, beaten until stiff. Spread over sliced
bananas and serve with cream and sugar
ruitb Gold h0ilad cnStard previously
made This dish may be made with canned
peaches or ounces. using the juice OF the
fruit instead of water.
Spanish Cream.-One-half box OF gelatin,
one quart Of milk the yolks of three eggs,
one small cup of sugar. Soak the gelatin
in the milk for an hour. then put 1t on the
fire and stir well as it heats. Beat the
yolks lightly with the sugar. Add to milk
and heat to the boiling point. stirring all
the time. Strain with mold and flavor
with vanilla.
sauce-Beat the whites Of the eggs, to a
stiff froth. Add three tablespoonful of
sugar and flavor with vanilla.
Triie.-Take stale cake, cut in small
squares, cut in halves, put whipped cream
between and layer Of preserved fruit over
Served with preserved raspberries 1T Is de-
licious
We have pudding to mix, in with the
sugar and spices we can mix sweet and
spicy thoughts, the milk Of human kind
ness.
When we have a baby pale to wash we
can picture the spiritual cleansing that
washes whittier than snow.
When we have potatoes and peaches to
show some housefrau we can show her also
the fruits Of the spirit which are love- Joy,
peace. long suffering and kindness.
sill md 70
ure Off by the yard all day long we can
think Of the robes Of righteousness that are
made of invisible textiles. Of truth. purity,
mercy. charity And we can give OF these
to each of our customers.
When We are busy with the copper and
silver pieces we pay We can give the golden
coin Of amiability. patience. graciousness
In this way every slightest. tiniest act of
every day becomes glorifed
Without ou" ses king comes one happiness
and the y~1ce tn; Is higher than happi-
ness
Vegetable Varieties.
Cabbage Stuffed With Chicken.-Take
large fresh cabbage and cut out the heart.
Fill the shell with stuffing made Of cooked
chicken or veal. chopped fine and highly
seasoned. and rolled into balls with the yoIk
of an egg. Then tie the cabbage firmly
together (some people tie a cloth around it,
and boil In a covered kettle for two hours.
Potatoes en- Turpoise.-Make a potato
croquet mixture. emitting the parsley.
Shape into small nests and place a table,
spoonful of creamed chicken, peas or fish
in the hollow of the nest. Cover this care
fully with the croquet mixture, then roll
in form Of croquets, dip in egg and crumbs.
and fry for one minute In deep fat. Drain
on soft paper and serve at once.
Escalloped Potatoes.-One and a half
cups of cold boiled potatoes cut into
squares. Butter the bottom of a baking
dish and put in a layer of potatoes and dot
with butter. Sprinkle with salt and pep
per and a little onions. Then another layer
and so on until the dish Is filed. Scatter
a handful of bread crumbs on top and dot
with butter. Pour q curful OF milk over ALL
and the top browns.
Canned Corn Timbales.-one cup corn