Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-16

V>SsSA4x2lG1S14A2SsS
| cup boiling water little by little. and stir
until the sauce is thickened Add three
| tablespoonfuls vinegar and season with salt
and pepper. Boil three minutes longer add
| a chopped hard-boied egg and serve with
| the fish and parsnips.
Kedgeree.
Mix together one cup cold boiled fish.
| faxed and all skin and bone removed. and
one cup boiled rice. Put into a saucepan
two tablespoonful butter. add the fish and
rice together with the whites of two hard
boiled eggs chopped. Add a tablespoonful
cream. few grains of curry powder. and
salt and pepper to season. Toss over the
fire until very hot, pile high on a hot dish,
rub the yolks of the hard boiled eggs
through sieve over the top of the fish and
serve.
Fish Chowder.
For fish weighing four pounds. allow
| one quart sliced potatoes. quarter pound
| fat salt pork, two onions. six crackers. q
| quart OF milk, tablespoonful -four, and
| salt. pepper and lemon tu.ce to season.
Cook the fish, preferably fresh cod or had
| dock cut in squares in the pork drippings
| made by trying out the pork cut In scraps
| in the bottom of q deep iron kettle. Add
| the fish bones, which will give flavor. Over
the fish put a layer of sliced onion. then
one of the potatoes sliced thin. Season with
salt and pepper and add enough boiling
water to cook fish and vegetables thorough
ly. When tender remove the bones and
add a quart Of fresh milk. Let it just come
to a boil. thicken slightly with the -four
stirred smooth in cold milk. Dip crackers
in boiling water and put in the soup tureen
| with tablespoonful butter. a teaspoonful
lemon juice and a little minced parsley.
| Pour the chowder over 1t and serve hot
with celery.
Scallops and Fried Onions.
Slice the onions and put over the fire in
saucepan with some melted butter. When
they begin to soften add scallops that have
been drained and dredged with salt, pep
per and cracker dust and cook until seal
lops and onions are a golden brown. Have
finger pieces of buttered toast and arrange
| in parallel rows each side of hot platter,
letting one piece overlap another. Place
scallops and onions between them and
serve.
Scotch Woodcock.
For six persons. have ready six slices of
| toast, six hard-b boiled eggs. two tablespoon
fuls butter. one Of -four. one Of anchovy
paste, cup of milk, half teaspoonful salt
and grain Of cayenne. Slice the eggs onto
plate or cut up with a silver knife Put
the butter In chafng dish, blazer or
saucepan, and when melted and bubbly add
the flour. Stir until the mixture is frothy.
taking care not to let 1t brown. Add the
milk little at a Time. and when 1t boils
add the anchovy paste. Cook one minute,
add the eggs am cook three minutes; then
Waldorf Potatoes.
| Peel firm white potatoes of medium size,
wash thoroughly in cold water. then with
| sharp knife cut around and around in curls
in the same way in which apples peeled.
Place two fiat stewpans over the fire with
an equal quantity of lard In each. When
at the boiling point throw the potato rib
bons into one pan, and as soon as they be-
gin to color remove quickly with skinner
and throw in the second pan. AS soon as
we'll Drowned and tender take out from the
fat drain on soft paper a moment to alb
serve ON folded napkin laid over a hot
dish.
French Souffie Potatoes.
For this purpose use small mealy pota-
toes sliced lengthwise in slices about twice
as thick as for Saratoga potatoes. This. in
order to allow for two crusts in the pun.
They must be cut lengthwise SO not to
cut across the grain AS fast as cut drop
in cold water for an hour or so, then drain
and wipe perfectly dry. Have two kettles
of fat In readiness, as for the Waldorf pota-
toes, one with the blue smoke just rising.
the other a little hotter. Drop a few slices
at a time into the first kettle and let them
remain until naIt done. from tHe
fat and let them drain five minutes on the
back of the stove or in the oven, where they
will keep hot, then plunge into the kettle Of
hotter fat, when they will at once puff up
i'm an astonishing manner. AS soon as
Drowned take up and drain.
Boiled Turnip Tops.
These greens. thrown away by the aver
age maid servant as worthless, make an
excellent vegetable or may be utilized for
a PURGE. For the former wash thoroughly
and pick over quantity of the tops. then
plunge into rapidly boiling sailed water.
Cook for twenty minutes. drain well. chop
fine. season with salt. pepper and a small
quantity OF butter. and serve.
Turnip Top PURGE.
Wash and pick over quantity Of the
tops, then cook in boiling sailed water until
tender. Turn on to fine sieve. press well
to extract al the water. and when almost
dry rub through the sieve. Put table,
spoonful butter In q saucepan with table
spoonful -four, and when well blended and
hot add the turnip tops. Motstsn with o
little clear gravy or broth. season to taste
with salt pepper or nutmeg, stir over the
IRE until very hot. then take up into q hot
disir and serve. II desirous Of serving the