Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-01-27
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dry white wine. stir, cook ten minutes
more, and add two quarts of warm water
| seasoned with one heaping tablespoonful of
| salt and half as much white pepper. Cover
! the saucepan and cook slowly for forty
| minutes, Take out the meat and the car
| rots and reserve them for next days oin-
ner. With a cream sauce and some rice
around they will make a good dish.
Strain. the broth and while it is cooking
prepare the celery. OF six stalks of celery
cut all the white parts in pieces one inch
long. Cook fifteen minutes in plenty of
boiling sailed water and drain. Rinse the
saucepan. turn back the celery into it,
piur the broth over, and cover. Cook
slowly for thirty minutes then set it aside
| to stop the boiling. Ascertain with fork
| If the celery is done. as it L-,fers in tender
| ness. When it is tender moisten it with
half a pint of good cream and let it simmer
ten minutes more. Mix to a paste two
tablespOonfuls of butter with half a one of
flour; add 1t to the celery and stir well.
Fifteen minutes before the celery is ready
prepare the breasts for cooking. as ,ney
must be done at the same time. Dip
small pastry brush in cold water and pass
1t all over the breast then sprinkle over
one tablespoonful of salt and half a one of
white pepper.
Spread two tablespoonfuls of butter in a
roastpan. pour three tablespoonfus of the
celery in it, then place the chicken brel SITS
side by side. Cover them with a sheet of
paper we'll buttered on both sides; cook In
a warm oven eighteen minutes, removing
TIE paper 10 paste the breasts w 18th a
skinner lift the celery and dish it on
warm round platter, arrange it quite high
in the center and arrange the breasts
around. Put a small paper ruffie on each
wingbone Finish with a small bunch of
white celery leaves on the top
Apple Delicacies.
Apple Charlotte.-Soak one-half box of
gelatne two hours in two cups of cold
water; pare and steam eight medium sized
oy,y,Jn
colander, add three cups of sugar and
juice of lemon, mix gelatine with hot
apples and stir until cool; then harden
Serve with cold or whipped cream
Apple Pudding.-To one and a half cups
of strained apples. grated rind and juice of
half a lemon, -three-fourths cup of sugar.
one-third cup of wine, one tablespoonful of
brandy, aud two tablespoonfuls of gelatine
in One-third cup of boiling water; set In
ice water and stir until it begins to thicken
Then add beaten whites of three eggs and
stir until stiff enough to drop in a mold.
Serve with whipped cream.
Apple Snow-Pull and crate one large
sour apple. sprinkling over it small cup
full of powdered sugar as you crate it to
keep it from turning dark. break into this
the whites of two eggs and beat 1t con-
stantly for half an hour; take care to have
1t in a large bowl. as it beats up stiff and
light Heap this in dish and pour a fine
smooth custard around 1t and serve. Or
make layer cake and fill with this, then
heap the remainder on the top.
POmmes Francas.-Is a French recipe
which is especially good for occasions when
the housewife wants something out of the
common.
Cut some rounds of stale bread-as MANY
as may be requred-and fry these a deli
cate golden color. in butter. Scoop a little
out OF the center in which to place the
apples. Wipe these well. or peel, if pre-
ferred. Scoop out the centers with the
core, place an apple each round of
toast. fill the centers with a stoned raisin
or two. some sugar and lump of butter
Place in tin or shallow dish in the oven
and cook till the apples nicely done
Mutton la Venison.
Select small leg of mutton and wipe the
meat thoroughly with a cloth wrung out
of borax water. Mix together half a tea
spoonful of allspice. the same quantity each
of ground mace and Cloves quarter of an
ounce of freshly ground black pepper and
Saltspoonful of ground ginger: rub the
meat thoroughly with the spices and put
into deep pan and cover with a pickle
made as follows:
Fry two sliced onions. a large carrot. also
sliced. dessert spoonful of mixed herbs a
bunch of parsley and two bay leaves in an
ounce of butter for seven minutes then add
a pint of malt; vinegar and two pints of
for half an hour. When the pickle is cold,
strain 1t and pour over the meat. Leave
1t for three days turning 1t once day.
Before cooking. rinse the meat with warm
water. then dry it. -four it and roast in the
usual way. Serve the mutton on a hot
dish with the following sauce poured round
1t and send the remainder to the table in a
tureen:
To half pint OF thick brown sauce add
half wine glass OF sherry, a tablespoon
full Of red currant jelly, dessertspoonful
of mushroom ketchup, and cayenne and
salt to taste.
Cold Mousse Of Duck.
Roast two tender ducks just as if they
were going to- be served whole. Remove
all the skin and cut the meat into small
pieces, removing all sinews and fat. Put
the meat through the meat chopper and
then in the mortar and pound well. While
doing this have prepared sauce; the bones
of the duck should be crushed and put into
small saucepan with ty) chopped car
rots, two chopped onions. half a bay leaf.
two cloves, four sprigs of parsley, one pint
of water, one coffee spoonful of extract of
beef, one coffee spoonful of salt and one
salt spoonful of pepper. Boil this to reduce
it one-helf, cool it Off then add three table
spoonfuls of the sauce of the duck. Pound
again and mix well. Pass it through
fine sieve. While being worked the mousse
should be over pan of Ice. Finish the
mousse with half pint of aspie jelly and
one pint of whipped cream Mix gently.
I'LL up the mold and bury 1t In ice for three
hours. A mayonnaise or tartar sauce Is
good served with this and assorted veg
etable salad. Chicken or any bird may be
prepared in the same way 1t is nice and
economical way to use left over parts of
any roast Birds as it may be prepared In
the morning for an evening meal.