Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-03
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Fish Dainties.
Lobster Ia Rofsen.-Slightly brown one
small onion in a saucepan with little
butter. If you have little clear meat
gravy add it to the onion and enough flour
to make it have the consistency of cream,
add one bay leaf, one tablespoonful of salt,
half as much pepper; also one saltspoon Of
celery seed. Let this come to a. boil, then
simmer gently for two minutes, strain, and
add half pound of fresh mushrooms, or
one can Of mushrooms ii you have no
fresh ones; simmer two minutes longer.
Cut boiled lobster into good-sized pieces
teamed lobster will do), put 1t into the
sauce cover the pan closely and stand 1t
over hot water for two minutes. Fill patti
shells with this; place on toast and serve.
Lobster Chops-Cut half pound Of
boiled lobster into small pieces Put two
ounces, Of butter in pan and when 1t bub-
bles sprinkle one tablespoonful of -four,
cook 1t, and then pour in cupful Of boil
ing cream and the cut up lobster. Stir
until it is boiling hot. take from the fire.
and when slightly cooled stir in the beaten
yolks OF three eggs, a little grated nutmeg,
also mite Of cayenne pepper, and salt to
TASTE. Put on the fire long enough to set
the eggs. Turn the mixtur out on a but
tered platter. When cold. form into chops
about half an inch thick and pointed at
one end. Dip them in bread crumbs and
egg, fry In boiling lard. Stick lobster
claw into the end of each chop after 1t is
cooked. Decorate the dish by putting the
tall OF the lobster in the center Of the head
and the long horns on the tail, and arrange
chops around the dish.
} Broiled Lobster.-To prepare this delicacy
1t Is necessary to have live lobster In
order to kill the fish insert a sharp knife
shells. severing the spinal cord Split shell
the entire length of the back, remove the
stomach and the long vein which is the
Intestinal canal. crack the large claws. and
lay the fish as fiat as possible. Brush 1t
over with melted butter, season with salt
and pepper, place on bowl with the flesh
side down. and broil slowly until delicate
brown. Seventy minutes is usually enough.
Turn over the broiler and cook for ten
minutes. Serve with melted butter. This
Is considered great delicacy by lovers
of shellfish.
meat from boiled lobster; put into a
saucepan with one gill Of cream or rich
milk. seasol. 10 taste with salt and cayenne
pepper Add dessert spoonful of butter
rolied In the same amount of -four. Stir
well to keep from oiling, and wten it is
well mixed pour the ingredients into the
lobster shell and bake in oven until of a
light brown color.
When Using Celery
Save the bleached leaves, the roots
scraped clean, and the outside stalks,
spread these on a clean tin, and set in a
warm oven. When dry they may be pow
dered and packed in a glass jar to be used
to flavor soups or sauces.
Light Mullins
Depend upon the way in which the ingre-
dents are put together as well as on the
recipe itself. A housekeeper who Ii known
for her fluffy breakfast mullins, which are
always as light as the proverbial feather,
uses sour milk in making them, but de-
cries the old-time way of using it. Ac-
cording to traditional processes the soda is
mixed with sour milk before the -four is
added. This method, argues the housewife
in question, allows the effervescence to be
over before the flour goes in. Her way
is to mix with the sour milk the -four, salt
and sugar, an dthen to add soda dissolved
in q little hot water. By this means the
entire mass rises. The last thing before
the batter Is turned into the pans beaten
egg is folded in.
This is her recipe: Two cupfuls of flour,
one cupful of sour milk, a half teaspoon
full Of soda, one teaspoonful Of sugar, a
half teaspoonful of salt and one egg.
Hints
after the salt has been added This shows
that the milk was not perfectly fresh.
When one Is uncertain Of the milk the
safest way Is to add salt before serving
the sauce or soup.
Salad Suggestions.
Scallop Salad.-Put one pint of scallops
into a saucepan of sailed water and cook
slowly for one hour. Rinse in cold water
and again boil slowly for twenty minutes,
then plunge into cold water, drain, and
cut In slices, mixing with the same guam
tity of chopped celery. Place in salad bowl
and cover with Inayonuaise dressing.
Garnish with slices of lemon and celery
leaves.
Fish Salad.-Take two cupfuls of cooked
fish, half an ounce Of horse radish, and
one cooked onion chopped fine, add a little
chopped green pepper, and three boiled
these ingredients with a little lemon Juice
and pour over them q sauce made as fol-
lows: Place the yolks of two raw eggs in
= bowl. pour in oil slowly; stirring gently
iuls of SALT one spoonful mixed mustard
q good sprinklng of pepper. a dessert
spoonful of sugar, one tablespoonful of
1sc vinegar AND two
When the Flavor
Or salt pork Is dtSliked In cfOwder use
butter instead; 1t gives a much more deli
cate favor.
Winter Puddings-
Apple Pudding.-One quart Of flour, one
pint Of milk. one pint of chopped apples,
,ne saltspoon Of salt, two tablespoonful of
outter. three teaspoonfuls Of baking pow
Ter. Make dough Of the -four milk, bak-
ng powder and salt. Roll upon the board
md spread with the apples. roll over and |
liver, pinching the sides and ends Place |
n baking pan with half cupfuI OF but
.er, two cupfuls Of sugar and three pints ]
II water. Bake an hour and a half It
makes its own sauce.
Lemon Pudding.-To the yolks Of four
Eggs add one cupful Of sugar, one quart Of |
milk, one pint of bread crumbs, one tea
spoonful of butter, and the grated rind OF |
,ne lemon. When well mixed spread over |
he top a layer Of jelly and add the whites |
II the eggs whipped to q stiff froth, sweet |
sned with one cupful of sugar and flavor |
With the juice Of the lemon. Then set in |
he oven and brown slightly Allow half |
In hour for baking the pudding
Orange Pudding.-Three oranges, one |
,int of milk. one tablespoonful of corn |
.tarch. the juice Of half a lemon. one cup