Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-01-13
Drinks for Winter Nights.

DI1hkS tOT w luIeI NlSALS
Old English Candle Cup.-Boil a small
cupful of oatmeal in two quarts of Slightly
sailed water. adding the juice of two lem
ons, half a grated nutmeg, teaspoonful
of powdered cinnamon. half pound OF
raisins. and three tart apples, cut in quar-
tiers; cook until the oatmeal is soft and
strain into a mixing bowl through two
thicknesses of cheese cloth; pouring in a
little more hot water if too thick. When
ready to serve, heat to the boiling point,
sweeten to taste, and add two well-beaten
eggs, stirring over the fire just a moment
after the eggs are added pour Into a
punch bowl that has been warmed in hot
water. adding hal: a dozen small roasted
apples. stuck with whole cloves
Cocoanut Milk Chocola te.-Heat a quart
of milk in the double boiler and stir in four
heapng tablespoonfuls of grated. unsweet-
ened chocolate, moistened with little cold
water; allow 1t to boil and thicken have
ready nearly pint of cocoanut milk, into
which has been stirred half a cupful of
sugar and the whites of two eggs: add this
to the chocolate and cook for a few mo-
ments, but do not allow it to boil. Remove
from the fire and serve in chocolate cups,
adding, after it is poured into the cups a
that has been mixed with little of the
grated cocoanut.
Mulled Grape Juice-Soak for fifteen min
utes the grated rind of one orange in the
juice of one lemon. adding a cupful of boil
ing water and tablespoonful of sugar;
then place the ingredients in a granite
saucepan, adding quart of unfermented
grape juice, four whole cloves. and a pinch
of hrip cir ba hol
ing point and simmer for ten minutes Pre-
pare a meringue by boiling together one
cupful of sugar and two tablespoonfuls of
water without stirring until it spins a
thread, then pour this gradually upon the
Stlffy beaten whites of two eggs; add the
boiling grape liquor, dust lightly with
grated nutmeg and serve Immediately
Ginger Cordial.-Stew slowly together half
a pound of figs. half a teaspoon of allspice.
a pinch of ginger a saltspoonful each of
cinnamon, mace and ground cloves and suf-
ficient cold water to cover the ingredients.
When the figs are tender remove from the
fire and press through a PURGE sieve. re-
turning the syrup thus obtained to clean
saucepan and adding three pints of ginger
ale. Allow this to heat gradually and then
add scaEt teaspoonful of corn starch,
mixed with little cold water, stirring con-
stantly until it boils. Flavor with few
drops of lemon juice and serve in small
cordial cups, capped with little chopped
candied orange peel.
Peppermint Cup.-soak half an ounce of
pulveriZed gum arabic In half cupfu of
cold water for thirty minutes. Then dis
solve it over hot water. add one cupful of
powdered sugar and cook until it will spin
a thread. Pour this upon the stiffly beaten
whites of two eggs, and when well blended
add gradually. pint of boiling cream. a
few drops of essence of peppermint. and a
tiny pinch of baking soda. Serve while It
foamS. Sprinkle with little powdered
cinnamon. ---'
Egg acknowledgements four eggs Beat
first the whites, then add the yolks and
beat lightly. Dissolve one cupfu of sugar
In pint OF cold water, add to it the juice
of four lemons, and then a small quantity
of cracked Ice. Stir the eggs carefully into
this and use at once.
Breakfast Dish.
Take the remains of any cold fish, free
from bone and skim and pound it or run
it through the mincng machine. Mix it up
with dessertspoonful of anchovy sauce, a
dessertspoonful of made mustard pepper
and a small pat of butter. Beat up the
yolk of an egg with a few spoonfuls of
cream. add little red pepper, mix smooth
with the fish, and place in a clean sauce
pam Whisk it well till quite hot Toast
some nice slices Of bread, butter well,
spread the hot fish about one-half an inch
thick over. and keep it hot by the oven
door. Take two fresh eggs, break them into
basin, add a saltSpoon of salt, little
pepper. and a big spoonful of cream, beat
up smooth. put one-half ounce of butter
into a saucepan, pour the mixture in, and
stir until just set Cover the fish toasts
with this and serve hot
Lalla Rookh-
Is a dessert of Spanish origin and is orna-
mental as well extremely palatable.
Select a plain charlotte russo mold, with a
tightly-fitting cover, like that of an ice
cream mold. Cut in small pieces a quantity
of lady fingers or sponge cake, almond
macaroons. French cherries and apricots
stir all slightly together and fill the mold
with the mixture. Make custard of a
quart of fresh milk or cream, six ounces
of powdered sugar and six eggs, and as the
custard is removed from the fire take out
and reserve a large cupful and add to the
remainder a quarter of an ounce of gelatin
which previously had been soaked in a
little water. Stir the custard WELL strain
it over the mixture in the mold. and set
the whole away to cool. taking care that
the mold is full and even. Lay sheet OF
white paper over the top, close the mold
tightly so that no water possibly can enter
and bury it in salt and broken ice for two
hours. Now add to the remaining custard
half a pint of whipped cream and season
to taste with vanilla extract or any pre-
ferred flavorIng. When the dessert is need
ed on the table dip the mold in warm water
for a minute or so remove the cover and
turn the pudding out upon a pretty serving
dish; sprinkle the top with a little finely
cut French fruit pour some of the custard
sauce around the pudding and send the bal
ance Of the sauce to the table in boat
Luncheon Dishes.
Veal Terrapin.-Remove bone, skin and
tough portions from cold cooked veal; cut
the meat into dice-shaped pieces put two
tablespoonfuls of butter in saucepan;
when hot add two tablespoonfuls of flour;
when a delicate brown add half a cupful
of veal stock: season with salt and pepper:
stir until boiling and thickened; then add
little grated lemon rind and pinch of
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