Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-05-12
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round rings of different sizes, making sew
eral of each size; brush these with beaten
egg, and with each size separately build
up hollow forms by laying the rings on
one another. and bake separately. Fill
these, beginning with the largest, which has
been placed on a fiat serving dish, with
alternate layers Of plum marmalade and
whipped or clotted cream and build a shape
ly pyramid, having the smallest form on
top.
Ham Omelet.
Separate the yolks from the whites Of foul
eggs. Beat the yolks until thick and lemon
colored. then add one-half teaspoonful of
salt, few grains Of pepper and four table,
spoonfuls Of hot water Beat the whites
of the eggs until stiff and dry, then cut and
fold them into the first mixture until they
have taken up all the mixture. To cut and
fold, introduce one ingredient into another
ingredient or mixture by two motions; with
spoon repeated downward vertical mo-
ton Is known as cutting, and a turning
over and over of the mixture, allowing the
bowl Of the spoon each time to come in con-
tact with the bottom of the dish, Is called
folding. These repeated motions are al
ternated until thorough blending is accom-
ture one-fourth of a cupful Of finely chopped
cold boiled ham, Heat an omelet pan and
grease the sides and bottom, using one
tablespoonful of butter. Turn in the mix
where 1t will cook slowly, occasionally
turning the pan that the omelet may brown
evenly. When well pulled and delicately
Drowned underneath, place the pan on tn,
center CRATE of the oven to finish cooking
the top. The omelet Is cooked when firm
to the touch when pressed by the finger.
Fold, turn on hot platter and pour around
one and one-half cupfuls of white sauce.
Milk is used by some cooks in omelets, but
water makes more tender one. To fold
and turn an omelet hold the pan by the
handle with the left hand and with knife
make one and one half incisions opposite
each other at right angles to the handles.
Place the knife under the part of the ome-
let nearest the handle, tip the pan nearly
to vertical position. and by carefully coax
ing the omelet with the knife it will fold
and turn without breaking.
Leeks.
Cream of Leeks Soup.-Wash one scant
pint of young leeks and cut in small pieces.
Melt one tablespoonful of butter in the
soup pot add the leeks and stir over
moderate fire: cook five minutes, but do not
brown the leeks or butter; when bright
green and wilted, add two quarts of stock,
half a cupful Of rice well washed, one tea
spoonful Of chopped parsley, two cloves
and one bay leaf. Simmer slowly for one
hour, and rub through PURGE sieve, moist
ening with more broth If necessary. Re
turn to the fire, add one teaspoonful of
salt and dash of cayenne, and Just before
serving, one pint of rich. boiling-hot milk.
Pour over twenty-four tiny croutons and
serve
Leek and Potato Soup-Is inexpensive and
is an agreeable change from the ordinary
potato soup. Cut one bunch of leeks in
thin slices crosswise. Wash and scrape cell
cry and cut the stalks in thin slices cross
wise. There should be one cupful. Cook the
vegetables ten minutes in two and one-half
tablespoonfuls of butter, stirring constantly.
Add one quart Of milk and cook in double
boiler forty minutes. Wash and pare DO
tatoes and cut In slices, then cut the slices
In smaller pieces. There should be two
and half cupfuls. Cook potatoes In boil
ing salted water ten minutes then drain
Melt two tablespoonfuls of butter, add two
tablespoonfuls of flour, and when we'll