Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-03
II 2fGFcpfN

fire, stir in five eggs beaten to a foam and
turn into buttered omelet PAN Stir until
the mixture begins to harden on the edge,
then heap on slices Of toast which have
been dipped for moment in hot water.
Butter generously and place on a heated
serving dish.
Goldfish, Mexican Style-Fry to a pale
yellow one small finely chopped onion in
three tablespoonfuls of butter. Add two
tablespoonful of -four, half a green pep
per chopped fine, and one cupful of SteWed
and sifted tomato pulp. When the sauce
reaches the boiling point add half a pound
OF salt Goldfish which has been freshened
for twenty-four hours in cold water and
slowly simmered until it readily will sep
arate into flakes.
Goldfish Rarebit.-Heat one tablespoon of
butter in a smooth enameled pan. Blend
with 1t one spoonful of cornstarch. Add a
Of hot milk. Cook for five minutes. add a
small quantity Of onions. three-quarters of
cupful OF grated cheese and cupful of
cold faxed fish. When the cheese Is melted
stir in a beaten egg and tablespoon of
lemon juice and pour over crisped waters.
Goldfish Savory.-Flake cold boiled cod
and marinate in French dressing for two
hours Then to two cupfuls add two
tablespoonful of rich tomato PURGE, two
tablespoons Of melted butter and the same
amount Of orange juice. Fill coquettes or
naples dust lightly with pepper. place on
a baking sheet, and run them into a hot
oven for fifteen minutes.
Goldfish Cones.-Pick enough salt Goldfish
into small pieces to make two cupfuls
Soak over night, drain, and bring to boil
ing point. Make white sauce by melting
two tablespoonfuls of butter and blending
it with two tablespoons of -four and one
cupful of hot milk, cooking to thick
cream. Have ready one pint of hot, sea-
soned mashed potatoes Beat the fish into
the sauce, add the potatoes, mix thoroughly,
and form into small cones. Place them on a
buttered baking sheet, brush with melted
butfpr Snrjnk1e with
brown in the oven.
To Keep
Left over yolks of eggs put them in a bowl
and cover them with fresh cold water.
Novel Desserts.
French Observation-Disclosures and chop
fine quarter of a pound Of sweet almonds.
Add quarter of teaspoonful of grated
nutmeg, the same amount of aniseed, half
a cupful of sugar. and half a pound Of
strained honey. Mix we'll together, then add
the flour, four cupfuls, and knead the mix
ture thoroughly for thirty minutes. Work
into ball. cover with a napkin and set
aside for twenty-fo hours. Roll out in
thin sheet, cut into fancy shapes, and bake
in a moderate oven When cool glaze with
q glaze Teau
Cherry Cake.-Pour hot water over a
pound of candied cherries, let stand a mo-
ment, drain. dry in a cloth, and set in the
oven opening to become dry. Take half
a pound of crustless bread slices in as much
milk as they will absorb. Add four beaten
eggs, four tablespoonful of sugar, four
of warm butter. a quarter of a pound of
boiled and grated chestnuts, a busting of
cinnamon. When these ingredients are
mixed well add the cherries. Pour into a
buttered shallow pan, brush the top gener-
ously with butter, strew much sugar and
cinnamon, and bake slowly in moderate
oven. This Is delicious served with choco-
late.
Prince de Condo Cake-Roll half a pound
of puff paste, well chilled, in a strip
eighteen inches long by three wide and
one-eighth 6f an inch in thickness. Cut into
six pieces and moisten the surfaces with
beaten egg, fold each piece in triangular
shape, place on baking sheet, and bake
for thirty-fve minutes. When cool make an
incision in each with the thickest part Of the
Harding needle and fill the cake interior
with almond paste. using a pastry bag and
tube for the purpose. Almond paste.-Peel
and crush quarter Of pound of blanch-
ed sweet almonds, place in s'owl. add 1--WE
ounces of sugar, the white of an egg, a
fayoring of rum il desired. and Of anise.
Stir until a smooth paste is obtained
&c Berlingots CroQuants-Beat together un-
til thick and smooth three-quarters of
pound of sugar and five eggs. Add three
quarters of a pound OF -four, stirring it in
by the spoonful. Then add one-uuarter NJ
pound of butter beaten to a cream. a
pinch Of SALT and the Juice Of a lemon.
Bake on a buttered baking sheet placing
the paste with tiny spoon, that the Gro.
quants when baked viii be no larger than
macaroons. When removed from the oven
put together in pairs with chocolate icing.
Mushroom Brown Sauce
Is one Of the most delicious sauces known.
and is made as follows: For a pint and a
half Of sauce use quart of rich consomme,
One-half pound Of fresh mushrooms, a
baked sour apple, six tablespoons OF butter,
five of -four, a slight grating of nutmeg,
two level teaspoonfuls Of salt. and one-half
Of pepper. Put the butter into
stewpan and place 1t on the fire. When It
begins to brown add the -four. and stir un-
til the mixture Is dark brown. Draw the
stewpan back to a cool place, stir until the
contents are cooled slightly, and then grad
uaIly add the stock. Stir until Il boils.
put In the seasoning. the baked apple and
one-half cupful Of chopped mushrooms, and
set back where the sauce viii bubble at
one side of the stewpan for two hours. At
the end of that time skim on the butter,
and strain the sauce into another stewpan
Add the remainder Of the mushrooms and
three Tablespoonful OF consomme. The
mushrooms should be pared nicely and cut
into small pieces ana allowed to simmer for
4 on u,inr1fan n thu hnf aours