Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-01-13
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nutmeg; then two cupfulS OF veal; half
can of mushrooms sliced and two hard
| boiled eggs chopped fine: simmer for five
minutes; remove and add a little lemon
juice; calfs brains may be boiled twenty
| minutes. cooled. cut in small pieces, and
added to the terrapin and sherry wine may
| be used to flavor
Ham Salad.-Cut into small dice one pint
OF cold boiled ham; shave the same amount
small cucumber pickles and two picked
button onions: make bed of the cabbage
in a salad dish: put the ham in the middle
| then the pickles and onions, and pour over
| it a dressing made as follows: Boil half a
cupful of vinegar with two teaspoonfuls
of sugar. half teaspoonful each of salt
and mustard. and a little pepper. melt one
tablespoonful of butter. stir it into one
teaspoonful of flour: add gradually the hot
vinegar; stir over the fire until thick and
| smooth: stir in another tablespoonful of
butter and well beaten egg. or pour the hot
vinegar over the egg and return to the
fire: stir for one minute.
Frogs Legs a la Poulette.-Wash five
pairs of frogs legs; drain and scald them
then simmer for one hour in mix: put two
tablespoonfuls OF butter in frying pan;
aid to 1t one teaspoonful of hour; pour
over one cupful of cream; stir until it
thickens; season with salt and pepper: pour
some of this over two eggs beaten; return
all to the fire; cook one minute do not
bold: drain the frogs legs; lay them in a
heated dish: pour the sauce over them and
garnish with parsley.
Rissoles.-Put into a frying pan two cup
fuls of cold cooked meat chopped fine, the
yolks OF two eggs, one tablespoonful of
butter, two tablespoonfuls of bread crumbs,
a one-fourth nutmeg grated, one teaspoon
tul of chopped onion, one teaspoonful of
salt a little black pepper and str over the
, fire until thoroughly heated. Take from
the fire and turn out to cool. When cold
form into balls about the size of walnut,
dip first in beaten egg, then add In bread
crumbs and fry in smoking hot fat.
Steak Rolled and Stuffed.-Two pounds of
! CD ser /, -,
pound of suet, the rind of lemon, one
teaspoonful parsley, one teaspoonful mixed
sweet herbs, six ounces bread crumbs. two
eggs; cut the steak rather thin. sprinkle
with pepper and salt, then lay on a stuffing
made follows: Chop up the ham. suet.
lemon rind, parsley and sweet herbs, adj
seasoning, bread crumbs and egg well
beaten: mix well; spread the stuffing over
the steak, roll up tie round with tape and
skewer firmly: roast before clear fire for
one hour or rather longer, basting contin-
ually.
Sponge Cakes.
Regular Sponge Cake.-Beat the yolks of
! six eggs and a cupfui of sugar with a
wire eggbeater until light and thick, then
add favoring of lemon or vanilla if desired.
Beat the whites of six eggs until stiff and
dry. and fold into the eggs and sugar light
ly. Add last a cupful of -four, sprinklng
and folding it gently. Bake In a moderate
oven.
Hot Water Sponge Cake.-Beat the whites
of three eggs until stiff and dry, then care
fully fold in cupful of sugar Beat the
yolks of three eggs until light and thick.
add a teaspoonful of lemon juice and
gradually one-fourth of Il cup of hot water
and continue beating. Pour gradually into
the beaten whites and sugar, then gently
fold in a cupful of -four. Bake in an OBJ
Ion, loot ca
ed almonds into the top, porcupine fashion,
before baking.
Boiled Sponge Cake-Cook a cupful of
sugar and one-third of a cupful of water
together until it spins a thread, then pour
it gradually the stiffly beaten whites
of four eggs and beat well: add the we'll
beaten yolks of four eggs. and any pre-
ferred favoring. Lastly fold in a cupful
of flour. Bake in a moderate oven This
also is easily made.
Benvich Sponge Cake.-This famous recipe
is distinguished by the process of beating
which is continued two minutes by the clock
after each ingredient is added. Use wire
eggbeater for beating. and combine in the
following order: Yolks of three eggs one
and a half cupfuls of sugar, half a cupfu
Of water, juice and grated rind of half a
lemon two cupfuls of flour, mixed with
rounding teaspoonful of baking powder and
whites of three eggs beaten stiff.
Spiced Sponge Cake.-To cupful of sugar
aQu Il level teaSpOOntul OIL cinnamon
fourth of a level teaspoonful each of cloves
and allspice. grating of nutmeg. and one
! fourth of a pound of grated sweet choco-
| late. To two-thirds of cupful of -four
one-fourth of a cupful of shredded citron
and mix. Beat the whites of six eggs to a
stiff froth, fold in the sugar and spices
next the well-beaten yolks and last the
flour. Turn into a form which has been
well buttered and busted with chopped al
monds. Bake in moderate oven. When
done, dust with powdered sugar. cover
with a chocolate plain boiled frosting.
White Sponge Cake.-Beat the whites of
ten eggs until foaming. add half a level
teaspoonful of cream of tartar, and beat
until dry. Gradually add cupful and a
quarter of sugar, vanilla to flavor and last
foid in cupful of -four Bake in a mod
crate oven. either as a loaf or in sheet
Mocha Cake.-Bake any of the plain
sponge cake mixture, in two layer cake pans
| Spread smoothly between the layers and
| upon the outside of the cake the follow
ing: Boil cupful of sugar and half
cupful of strong black coffee to a thick
strip, then let cool. Wash a cupfu of but
ter in cold water to free it from salt pat
| it dry in a cloth, then beat to cream
gradually add the beaten yolk of an egg
and the sirup.
Salmi of Quail.
Take enough good fat quail for a nice
dish. clean and keep the livers put some
strips of boiled bacon and pepper and salt
| inside each bird and sew up; truss as for
roasting. Put some butter and a little
sliced onion into saucepan, brown Sight
ly, put in the quails, brown and draw them
gently, keeping a lid on the saucepan;
when nicely Drowned put in enough hot
brown gravy to cover the birds. and stew
gently till tender. Take the birds out and
keep hot; thicken the gravy with flour and
butter color it If necessary. add the livers
which must have been parboiled and pound
ed. half glass of sherry. teaspoonful of
lemon juice, the same of red currant jelly
and some mushrooms minced fine Heat
the birds again in this and serve