Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-31
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gelatne. which has been softened in a little
cold water. Brush individual charlotte russo
molds with liquid gelatine and decorate the
sides with tiny pink shrimp curls and pars-
ley sprays: All with the cucumber Jelly
when it has partially thickened and set in
cold place until firm. Cut fine one cupful of
blanched almonds and half a cupful of
minced blanched celery and moisten with
French dressing. Turn the jelly from thea
mods on slices of pale pink picked beets.
I'LL with the salad mixture. top with star ;
of pink mayonnaise and garnish with pars-
ley and small rose radishes A pink may
onnaise Is a simple cream mayonnaise,f :
brought to the desired tint with co.or paste =
or beet Juice. 30.
Florentine Salad pink and white.-Seiect
four small sweetbreads. banch and simmer
in aciduated water for two hours, cool, cut
In dice and place IN the icebox to chill: cut
half a pound of lobster meat In small pieees.t
sprinkle with lemon Juice and set aside.
Strip celery in long. cordlike shreds and
throw into ice water to crisp and curl. Pre-
pare dressing by putting into a chilled
bowl four tablespoonfuls OF olive OIL
saltspoohful each of salt and white pepper
and a dash of anchovy sauce essence. Stir:
vigorously while adding three tablespoon
fuls OF lemon tuice and one tablespoonful
of ice water. Combine the sweetbreads and
lobster. pour over the dressing and let rest
for fifteen minutes. Drain the celery. form
into small nests on individual salad pates,S
put a spoonful of the salad mixture in each
and Rarnish with blanched celery plumes
and butterflies cut from slices Of pink had
dock.
After Broiling-
Or frying. wipe off the fat that has spat>
tered on the range with an old newspaper,
thus keeping the burners free from dirt
and grease.
Potatoes
To Boil Potatoes.-Put down in boiling
water and let boil moderately until soft
Off all water Immediately and thoroughly or
the potatoes will become sosgy. losing their
mealy quality Sprinkle with salt. Shake
the vessel UP and down well. dislodging and
separating each potato and In the process
exposing each to the air for few seconds.
Cover over with a napkin clean, dry
towel and set on the range shelf to keep hot
for FIVE minutes before serving. New pota-
toes should stand in cold water for half
an hour before putting them on to cook;
old potatoes for one hour. These last. too.
IL much shrunken or wuted. may be put
down to cook in cold Instead OF boiling
water. 80
Potato Salads Of special hygienie value,
because OF the accomDaniments. Cut into,
thin slices while still hot about a dozen
small new potatoes and put into bowl
with minced onions. Pour over all well
blended French salad dressing. made of two
large spoonsful of vinegar, six Of best olive
full of black pepper. Mix all carefully and
thoroughly and put In q cold place for .
couple of hours. Then turn into a salad
bowl. sprinkle over with q finely minced
parsley and garnish with pickles and beets.
cut into thin slices or fancy shapes, with
q border OF lettuce leaves.
Potato Cakes.-Add well-sifted -four to
leftover mashed potatoes until firm enough
to roll out Cut into thin. round or diamond
shaped cakes and bake in a hot griddle untn
they are brown and crisp.
Stuffed Potatoes.-Cut a portion across
from the top of hot. well-baked potatoes
Scoop out with a teaspoon all the interiors
put into a hot bowl. add butter. hot milk
and seasoning of salt and pepper. as direct
ed for mashed potatoes. Refill the skins
lightly pilinR up the mixture quite little
above the opening In fluffy mass. Brush,
the top lightly with butter and place back
in the oven until well Drowned on top. Serve,
standing .
Roquefort Sandwiches .,
Cut sandwich bread into long diamonds
and butter 1t lightly. Mash Roquefort
cheese until II is of q soft. creamy con-
sistency. In case the cheese Is dry and apt
to crumble and a little cream. Spread one
slice of the bread with the cheese and cover
with a layer of cold boiled French peas.
Press down on this the other slice OF bread