Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-01-06
+ 2fGFcpfN

small rolls. and fry in hot batter. Serve
with lemon quarters.
OYSTER SAUTES.-Steam a quart of
oysters by pouring two quarts of boiling
water over them Drain and chop fine. In a
frying pan melt three tablespoorfuls of but
ter, turn in the oysters. dust them with half
a teaspoonful of salt and half as much
white pepper. Let them fry in small cakes.
f1attening them and separating them with
spatula. When nicely Drowned dredge
them with two tablespoonfuls of -four, break
them up with a fork, and when the flour is
absorbed add a cupful and half of thin
cream Stir until the sauce is smooth and
| thick.
OYSTERS EN- BROCHETTE.-Place two
dozen oysters, with their juice, in stewpan
| over the fire and cook until plump. Pass six
skewers through the oysters. alternating
them with squares of fat bacon; sprinkle
them with soft bread crumbs, dust lightly
| with pepper. place on an oyster broiler and
broil for three minutes. turning them once
or twice. Serve with maitre d hotel sauce
OYSTERS A LA MAL1.-Chop an onion
fine, place 1t In a stewpan with an ounce of
butter, and let 1t get good golden color.
then add tablespoonful of cooked. finely
minced spinach and a small glassfui of
white wine. Have eighteen medum-sized
| oysters chopped fine, place them in the
saucepan and let cook for fifteen minutes,
seasoning with white pepper. Put in one
| whole egg, and bruised Glove of garlic.
Take six clean oyster shells. fill the bottoms
with a bed Of three parboiled oysters. cover
fresh bread crumbs. Flatten the tops with
the blade of knife pour little clarified
butter over them and put them IN the oven
| for three minutes Serve garnished with
CAPELLIUs OF oYsTERs.-Prepare a
noodle paste by beating the yolks of two
eggs with pinch of salt until slightly
frothed. Sift half teaspoonful of baking
| powder with half cupful of flour. and stir
| into the beaten eggs. adding sufficient -four
| to make a stiff dough. Knead for five
minutes until smooth and elastic. Roll out
| to paper-like thinness, and stamp or cut into
four-inch rounds. Cook together for five
| minutes one tablespoonful each Of butter
and -four and two tablespoonful each of
| chopped chives and green peppers. Add two
| gills of strained oyster Juice, salt and pepper
| to taste, and eighteen oysters finely chopped.
Place a tablespoon of this mixture on each
round, draw the edges together, bag fashion,
| and cook for fifteen minutes in well-sea-
soned chicken or veal stock.
! Salmon Chartreuse-
Is. as a rule, served cold. 1t is made from
boiled salmon and the ordinary aspic. Cover
half box Of gelatine with half a cup of
| cold water and let 1t soak for half an hour.
Put tablespoonful of chopped carrot, the
same of onion. two bay leaves, and a little
celery in a pint of water; bring to a boil
and add the gelatine; strain, add the juice of
one lemon, half a teaspoonful of salt, and a
dash Of red pepper. Put a layer of this In
the bottom of the mold. then good sized
pieces of boiled salmon, or you may put on
top of it, after the gelatine is hardened,
whole slice of carefully boiled salmon and
pour over the remaining part of the gelatine
It must be cold, not stiff. Stand away TO
harden. Serve on lettuce leaves with may
onnaise dressing or a sauce tartare or what
is called green mayonnaise-rnayonn that
Is colored with ordinary green coloring or
parsley rubbed to pulp.
Omelets.
FRENCH OMELET.-Cut stale bread in
one third inch slices and remove the crusts.
Cut sizes in one-third-inch cubes and saute
In butter until crisp and well Drowned. Beat
five eggs slightly, add four tablespoons milk,
one-half teaspoon salt, and one-eighth tea
spoon pepper. Put two tablespoons of but
ter in a hot omelet pan; when melted turn
in mixture; as 1t cooks prick and pick up
with a fork. When partially done add bread
cubes. When egg mixture is of a creamy
consistency place on hot part of range so
that it may brown quickly underneath; fold
and turn on a hot platter
QUICK OMELET.-Put the pan on the
stove to get thoroughly heated. Add piece
of butter. Break two eggs for each person
into bowl, adding a tablespoonful of rich
milk for each egg, and beat up. An egg
beater is fine for this work
When the batter is sizzling and entirely
covers the bottom of the pan. turn in the
mixture from the bowl. Let the edges set,
then lift up with a thin blade of a knife;
also pick up in center to allow the uncooked
egg to run under Put the pan for minute
or two In a hot oven for top to set. Season
with salt and pepper, turn over and serve
hot on warm dish.
OYSTER OMET EFT -Reat six eggs light
season with pepper and salt, add two table |
spoonfuls of cream, and pour into frying |
pan with one tablespoonful of butter, then |
drop into the omeet eight or ten large oys- |
tiers, and fry, fold over and send to table at |
once.
EGG PUFFS.-Five eggs. one pint milk, |
three tablespoons flour. one tablespoon but |
ter. add teaspoon salt to butter. mix |
eggs, butter and milk, and stir the mixture |
into the -four gradually; melt small piece |
of butter in frying pan, and turn in the !
above mixture; when set, turn and brown /
on the other side.
Crystalized Fruit
The ordinary citron growing in the corn |
field is not the same as that purchased dur
ing the winter which you use for your |
mnce pies. Watermelon rind and the ordi- |
nary citron though lacking the flavor of |
the true citron, may be cut into pieces, /
boiled in water until perfectly tender, drain |
ed, and weighed To each pound allow |
pound of sugar. two ounces of ginger root |
cut into thin slices, the grated rind of one, |
and the juice of two lemons. Put the sugar |
with half a cupful of water into a porce-
lain Lined kettle. When it comes to the boil
ing point add lemon juice, rind and ginger, /
and sufficient watermelon rlnd or citron to
be covered by the syrup. ,
Simmer gently until transparent. Drain |
each piece and place on a platter that has |
been busted with granulated sugar, cover |
with glass, and dry in the sun. When dry |
place between sheets of waxed paper, dust /
with graduated sugar, and put away in a |
tin box. Lemon or orange peel is much |
more tasty than either watermelon or do
nestle citron.
Almond Loaf Cake.
Rub smooth enough almond paste to make |
a small cupful.
If you prefer to make the paste yourself |
blanch enough almonds to make cupful, !
and when cold pound to paste. moistening |
it with little rose water.
Cream together a quarter pound of but