Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-10
Luncheon Dishes.

tered roasting pan, with a cup Of water to
prevent burning. over which spread a
dressing made as follows: Two cups bread
crumbs, two onions, chopped fine two we'll
beaten eggs, a piece of butter the size of
an egg, salt and pepper and a little spiced
seasoning. Mix well, lay tin cover over
the pan, bake until done, which will take
from one and ohe-half to two hours Re-
move the cover and allow them to brown.
You may need to add water occasionally.
Pork chops are also delicious prepared in
this way.
Escalloped Ham With Macaroni-Put
one tablespoonful of butter in a saucepan;
when bubbling stir in one heaping table,
spoonful of flour; then gradually add one
and one-half cups scalding milk; season
with salt and pepper and cook until smooth.
Chop finely enough cold boiled ham to fill
cup, and cut two cups cold boiled maca-
roni into half-inch lengths. Sprinkle we'll
buttered baking dish with fine bread
crumbs. and fill with alternate layers Of
ham. macaroni and sauce. Cover with
bread crumbs, dot with butter. and bake
in a quick oven until brown.
Fricasseed Lobster-Put the meat of two
Holsters cut into small pieces with the fat
and some coral In frying pan. Add lit
tie pepper, salt, one-half cup of milk or
cream. one cup of water, piece of butter
the size Of an egg, and one teaspoonful of
Worcestershire sauce. Let simmer until the
liquor has rich red color. Take a table
spoonful Of flour. rub 1t into one-half tea
spoonful of butter; stir this into one-half
cup of hot milk. Then add the beaten yolk
of one egg. When ready to serve stir this
of sherry wine.
Baked Chicken, Cream Sauce.-Clean, dis
joint and cut a chicken in pieces for serv-
ing. Place on dripping pan, sprinkle with
salt and pepper, dredge with -four and dot
over with butter. Bake thirty minutes in a
hot oven basting every five minutes with
one tablespoonful of butter melted in one
quarter cup of boiling water. Arrange ON
platter and pour around cream sauce
prepared as follows: Place in a pan one
tablespoonful flour and stir in one-half cup
each of hot water and cream; season with
salt and pepper.
Hot Chicken Salad
Is dainty dish for winter luncheon. A
Cup Of diced chicken is marinated with q
tablespoonful Of olive Oil. few drops Of
onion Juice. half tablespoonful Of lemon
Juice, with quarter of a teaspoonful Of
salt and dash of paprika and celery pep
per. Into the blazer put tablespoonful Of
butter. When 1t reaches the bubbling point
stir in two tablespoonfuls of flour, mixed
with quarter of tablespoonful OF salt
When this is smooth slowly add cup Of
milk and cream mixed. When the sauce
boils stir in the marinated chicken. Serve
while hot over thin oblongs of toast, with
finely chopped celery, prepared beforehand,
sprinkled over the top.
Ham.
Ham En- Loquette.-Mix a half cup Of
finely chopped ham, half cup of soft bread
crumbs, one teaspoonful Of chopped pars-
ley, one tablespoonful of butter, a quarter
teaspoonful of made mustard and enough
hot milk to make a smooth, soft PASTE
Spread this mixture on buttered scallop
shells and carefully break an egg into each
shell. Sprinkle the egg with fine bread
crumbs moistened with melted butter.
Place shells in the oven and leave until the
white of the egg is firm.
Ham Muffins.-Mix one pint of -four, two
teaspoonfuls of baking powder, one tea
spoonful of salt and one teaspoopful of su-
gar. Stir in one cup Of finely minced ham,
with about one-fourth fat. Mix to a soft
dough with one cup of milk add one we'll
beaten egg, and when well mixed drop,
spoonful at time, into well-greased muffin
tins. Bake in quick oven for twenty min
utes.
Ham Canapes.-Take slices Of bread half
an inch thick and cut them into rounds
with biscuit cutter. Put little butter in
bread on both sides. Chop cold cooked
ham fine and rub it through a coarse sieve:
add little cold milk and a dash or two of
cayenne pepper. When mixed and smooth
spread it on the fried bread, then sprinkle
with grated cheese. Place in quick oven
until the cheese is melted. Arrange the
canapes on a hot platter and garnish with
hard-boiled eggs.
three-pound ham shank until tender. Strain
the liquor and use 1t for cooking cabbage
or other greens. Cut the ham from the
bone and mince 1t fine. Add ten tablespoon
fuls of cracker crumbs, one beaten egg, one
cupful of sweet milk. one tablespoonful of
soft butter and dash of pepper. knead
into a loaf. Pour a cupful of hot water
around it and bake one hour, basting with
melted butter. Serve hot with horseradsh
sauce.
Heat a Lemon
Before squeezing 1t and nearly double the
usual quantity of juice may be obtained.
Spank Toast.
One egg, lightly beaten, add two-thirds
cup of milk and fill with water. Stir to-
gether one cup flour, one cup cornmeal,
two tablespoonful sugar, one of salt, two
of baking powder and sift into egg and
milk Mix thoroughly and add cornmeal
to make about as stiff as biscuit dough.
Now comes the trying part Have a kettle
Of fat ready on the stove, the same as for
frying doughnuts. Take pan of cold
water, wet the hands in it, dip up a large
spoonful of the mixture and pat 1t out fiat
in the hands. Take up lightly with the
fingers and drop into the boiling fat. Have
on the stove pan containing about quart
of milk. Bring to a boil Thicker with
one-half cup of -four. stirred to a smooth
paste with milk. Add a teaspoonful Of salt
and a small piece Of butter to the thickened
milk. When the spanks are done split
open and serve with milk gravy on them.
Soups.
Fish Chowder-Take six slices of picked
pork and fry in good-sized dinner pot.
turning the slices until they are brown on
both sides. Take out the slices, leaving the
drippings in the pot Take seven pounds of
preferred fish and cut in two-inch pieces.
Place in pot on the drippings as many
pieces of fish as will cover the bottom of
the pot. Sprinkle over the fish three hand
fuls of onion, peeled and cut into thin
slices. Salt and pepper to taste Lay on
the six slices of pork and the rest Of the
fsh cover with three more handfuls of
onion. then pour on enough water to
eeuer it. Cover the pot and place IT on the
fire. Let 1t boil slowly thirty minutes. or
until the onions are done, At this point