Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-10
Good Things to Eat

| From Various Exchanges.
Salmon Croquettes Free a pound and a
half of salmon, fresh canned. from skin
and bone and chop fine. Season with the
juice of a half lemon. "A tablespoonful
chopped parsley, a teaspoonful salt and a
dash of paprika. Mix well Put two cups
of milk on to boil. Put into a saucepan
two tablespoonfuls butter and three of
-four. When melted and bubbly, add the
hot milk and stir until smooth and thick
Add the salmon, stir until hot, then turn
out dish to cool. When quite cold
| and firm. form into croquettes, roll in fine
crumbs, then in egg and again In crumbs
Fry in deep boiling fat and serve very hot
with a garnish of lemon and parsley. If
these are served for the fish course, accom-
pany them with potatoes persillade.
Escalloped Oysters-Escalloped oysters
may be baked in a large baking dish in
dividual shells, and in combination with
cracker crumbs, bread crumbs or boiled
macaroni cut into short pieces The meth
cd of arranging and seasoning is about the
same. Cover the bottom of the buttered
dish with a layer of oysters, strew over
them a layer of crumbs of macaronl, add
seasoning of salt and pepper, with a little
mace Worcestershire sauce or lemon juice,
as desired The last layer should be of we'll
buttered crumbs and in case Of macaroni
2 lever tablespoonful eidltu OF
American cheese. Turn into the dish milk
and oyster liquor to make quite moist bake
until nicely Drowned and serve in the dish
in which it is baked.
When the shells are used cream sauce
may be added to the oysters. the latter
covered with layer of sifted buttered
crumbs that have been Drowned in the
oven.
Dreamed Hash-Chop mutton, veal or beef
fine and fry for few minutes in salt pork
drippings Take from the fire and In the
same pan make rich gravy OF cream, II
possible; If not thicken milk with corn
stafch and a piece of butter. Pour half OF
the gravy into pan over the fire. thin "
with hot water, dip In 1t slices OF We'll
Drowned toast, lay the toast on fiat dish.
Set it in a warm place. Put the minced
meat into the thick cream gravy. Cook 1t
five minutes, then spread on the toast.
Ham Crouuettes.-One cup of finely chop
ped cooked ham. two cups of mashed po-
tatoes yolk of three eggs. one tablespoon
butter. dash of cayenne. MIX with the
mashed potatoes the butter, the egg yoiks
and the cayenne; beat until smooth; turn
out to cool. Put the ham in a small frying
pan, with the remaining yolk, and STIR
over the fire for about one minute; turn
out to cool When cool take a large table,
spoon of the potato and form 1t into cup
shaped mold into which put some or the
ham, and then inclose II with potato. Dip
this into beaten egg. then into cracker
crumbs and fry in boiling fat.
Lemon Pie.-Mix one heaping Tablespoonful
corn starch with one cup sugar and cup OF
boiling water. Cook ten minutes. stirring
constantly then add tablespoonful butter.
the grated rind of half lemon and the
Juice of a whole one. Lastly. stir In the
yolks of two beaten eggs, turn into the
crust and bake until done. Cool partially.
then cover with a merangue made by beat
ing the whites of two eggs stff with Two
tablespoonfuls powdered sugar and tea
snoonfui lemon Juice. Pile on lightly and
color In a cool oven to a delicate brown.
Buckwheat Cakes.-One pint OF warm
water, one-half yeast cake, dissolved In
one-ha,f cup water. one teaspoon salt,
one-half cup Indian meal two tablespoons
of molasses and buekwheat enough to
make a thin batter: let this rise over night.
In the morning sift in one teaspoon of
saleratus and fry on a hot griddle. II you
wish to have them every morning save
little of the batter to raise them with
instead of using fresh yeast every time.
The Indian meal may be omitted IL you
prefer them without. In that case use
little more buckwheat. They may be made
with sour milk and saiefatus. .Bnckwheat
is so fine that care must be taken TO stir
and beat well from the bottom or there will
be lumpe of dry buckwheat.