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

chop fine half pound of fresh mushrooms
Put them into saucepan with two table
spoonfuls of butter. a teaspoonful of salt
| ana saltspoonful of pepper, Cover and
simmer gently for twenty minutes Add a
| quart of milk; bring this to the boiling
point and add tablespoonful of corn
starch that has been moistened in two
tablespoonfuls OF ccii milk Stir until the
soup Is slightly thicI. and press through a
sieve Return to the fire, add the yoiks OF
| TWO eggs. and when hot serve with crotons
Puree of Mushrooms.-This Is exceedingly
nice TO serve with either sweetbreads baked
or broiled or hroiled chicken. Wash one
| pound of fresh mushrooms shake Them
until dry and chop fine: do not peel them
Put into saucepan d tablespoonful of but
ter, then the chopped mushrooms and a
teaspoonful of salt. Cover the saucepan
pull 1t to one side of the stove where the
mushrooms will cook slowly for twenty
minutes; then sprinkle over half a cupful
OF nne. fresh breadcrumbs, add a dash OF
pepper. a teaspoonful of kitchen bouquet
DOL Aod teaspoonful of chopped parsley,
and 1t is ready for use.
Bolteu Mushrooms.-Cut the stems short
ana even with the gills. Wash the
mushrooms. shake them until dry. Put
.heh IN boiler over clear fire, skin side
GOWN: bfoll for about two minutes; turn
ana broil the gill side for two minutes then
turn them back. Put over each a little
melted butter. dust with salt and pepper.
nroil slowly for five minutes and serve on
toast.
Fried Oysters
Dipped In mayonnaise dressing instead of
the egg. and rolled in bread crumbs are de-
hcious. 1t Is better to parboil them for a
minute or two and drain them before roll
Ing them first in crumbs
City Housekeepers-
Are returning to the thrifty methods Of
fhair .1,Iv
winter use. The process is easy and sure
II one condition is secured-that the eggs
are perfectly fresh when packed Eggs are
best twelve hours after laid. and put down
at this time they may be kept in the same
condition for months. Any kitchen box
will do as a packing case. Fill with coarse
SALT not rock salt. and pack the eggs so
that they do not touch. putting the small
ends down.
Nut Novelties.
Chestnut Stuffing For Roasted Chicken
Peel and banch one pint of chestnuts and
boil them in slightly sailed water until ten
der; shake dry over the fire and put
them through vegetable press or mash
them: add salt. dash of white pepper. a
grating of nutmeg and one tablespoonful
Of cream: stir six tablespoonfuls of bread
crumbs into two tableSpoonfuls OF hot but
ter; remove from the fire and add the pre-
pared chestnuts.
Chestnut Sauce.-Boil three-fourths of
cilpfui OF blanched ehestnuts until tender;
mash half a cupful and cut the remainder
into shreds: make brown sauce with drip
pings of chicken: add one-eighth of tea
spoonful each of salt and paprika over the
chestnut pulp. and when it boils add the
nuts.
1 Nut Cake.-Take half cupful of butter.
three eggs ono cupful of sugar, two cup
fuis of sifted -four. two teaspoonfuis of
baking powder. few drops OF almond or
vanilla iavoring and a cupfui OF chopped
nuts of any preferred variety. Add suffi-
cient cold water to make a rather stiff bat
ter and bake In moderate oven. Ice with
plain white icing. decorated with whole or
chopped nuts. or spread with whipped
cream ornamented with nuts.