Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-08-11
Luncheon Dishes.

Egg Cocktails.-These are a delicious ap-
petite sharpencr. For each person take one
teaspounful of lemon juice, two drops Of
tabascO sauce. half teaspoonful OF grated
horscrad.sh. one teaspoonful OF tomato cat
sup and saltspoon of salt. Mix together
and add one egg beaten to a foam. II IS
served in a tall glass with long spoon.
Potato Dressing for Cold Flsh.-Stir to-
gether until smooth four tab!espOonfuls OF
oil and eight tablespoonful of whipped po-
tatoes. Add four tablespoonfuis OF lemon
juice, two tahlespoonfulS of French mus
tard. half a teaspoonful of salt and six
drops of tabasCo sauce. Beat well and add
half d cupful Of whipped cream.
Potato MayOnnaise OF Extraordinarily
whip one cupful Of cold mashed potatoes.
add the beaten white OF an egg. table
spoonful OF chopped olives. two-thrds of
Cupful Of mayonnaise and a cupful OF
chicken breast cut in dice. Serve on crisp.
cold lettuce.
Beet Mayonnaise.-Bake in their skins
medium-sized red beets. When tender
plunge into cold water. rub off the skins
and rub the be-ts through a sieve. To
Cupfu! of this pulp add one-eighth of cup
full of lemon Juice and slowly add half
Cupful of salad Oil Season with celery
salt and cayenne and beat until smooth.
Serve with cold lamb or thinly sliced beef.
Creme de Menthe NEUTRALITY-SUSPICIOUS. are
a fine accompaniment for cold lamb. Steep
two tablespoons OF mint leaves in a little
cold water. strain and add the infusion TO
salt and pepper and add half ounce of
gelatin softened in tablespoonful OF cold
water and dissolved over hot fire. Cool
In a square mold. and when solid. cut in
thin slices and place between similar sized
pieces OF rye bread.
Green Peppers and MushroomS.-Wipe
carefully and break into small pieces fresh
field mushrooms, fry slightly in a table
spoonful OF brown butter. There should be
a Cupful when cooked. Add half cupful
OF cream. three tahIespoonfuls OF soft bread
crumbs half a Cupful of chopped CLAIMS. a
seasoning OF salt and pepper and one beaten
egg yolk, FIJI green peppers from which
the seeds and veins have been removed and
which have been parbOiled in sailed water
Place in a tireproOr serving dish and bake
for twenty minutes, basting with butter
and water.
Walnut Stcw.-Put two cupfuls OF blanch-
ed walnut meats into saucepan. cover
with chicken stock and simmer for thirty
minutes. then drain and reserve the stock
Brown TWO tabespoonfuls OF butter, stir ir
one tablespoonful OF -four: add the drained
Of stock and cook until smooth. Add the
nuts a seasoning OF salt and pepper. 6
busting OF mace and serve with tomato nm
gers.
Tomato Fingers-Reduce by boiling ont
cupful OF stewed tomatoes to TWO table
spoonfula Cream two tAbiespoonfuls o
butter add the tomato paste and thre'
tablespoOnfuls OF crushed peanuts. MD
and spread on narrow strips Of stale bread
sprinkle with the crushed nuts and crisp ii
a hot oven.
BOndins Of Ham.-Butter small molds an'
FIJI twO-thlrds with chopped cooked ham
Beat two eggs. add a cupsul of milk tea
spoonful OF salt. busting OF paprika am
a tablespoonful Of chopped parsley. Mi
well and pour into the mOlds. set in a GOV
cred pan OF hot water and steam until tn
Centers are firm. Turn from the mods OF