Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-10
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boil with small onion in one pint of water
for twenty minutes. Put through sieve. To
this liquor and one quart of milk, dash
or cayenne pepper. one-half teaspoonful OF
salt piece of butter the size of a walnut.
br1ng to boil and thicken with table
spoonful Of cornstarch. Beat one-half cup
of cream till stiff and turn soup on it.
Cream of Canned Pea .oup.-One can
peas. one quart milk, one saltspoonful of
pepper. one, tablespoonful butter. one pint
hot water, one teaspoonful salt, one-half
teaspoonful sugar, one tablespoonful -four.
Turn peas from the can into colander and
rinse thoroughly with cod water. Heat
them slightly In one-quarter cup of water.
Rub through a soup strafner, gradually add
ing pint of hot water. Put the pulp and
milk on to boil. add seasoning and then the
butter and flour, which first have been
cooked together. Serve hot
Tomato Clam Bisque.-Place a saucepan
with one finely chopped onion and one
ounce of butter over the fire; cook five min
utes without browning; add one tablespoon
full of -four. Stir and cook two minutes.
Add one-half can of tomatoes half tea
spoonful of salt. one-quarter teaspoonful of
pepper. one-half teaspoonful of sugar; stir
and boil five minutes; then add one-half
pint of boiling water and one-half teaspoon
ful of beef extract. Chop fine twelve hard
shell CLAIMS; strain the liquor, add broth to
the tomatoes: then rub the bisque through
a sieve. add one-half cupful of hot milk
and serve.
Cream of Carrot Soup.-Wash and scrub
three medium sized carrots; slice them
thinly. Place In saucepan with one cup
Of water, one tablespoonful OF butter. one
slice of onion and a small bay leaf. Cover
closely and simmer until tender. Rub
through Strainer, reserving the water In
which the carrots were cooked. Add the
strained carrots and the hot water together.
Return 1t to the fire. If thick add one cup
OF hot water; put one and One-half table,
oy,<o Rrrlo ST 1,,,tf In,
hot add the same amount of flour and stir
until smooth. Add this to the carrot mix
ture, stirring constantly until thickened.
Add to this one tablespoonful of salt, one
all milk may be used. but the soup is made
richer by the addition of the cream.
Georgia Split Biscuit.
Pare and boil three large Irish potatoes
until soft. While still hot mash them
finely. Add cup Of blended lard and but
ter, two eggs beaten separately and a yeast
cake dissolved In a pint of warm milk
Finally. add enough flour to make stiff
sponge. When this is light add a heaping
tablespoonful of salt and another Of sugar;
then work in -four to make a smooth dough.
After letting this rise again roll it out on
a bread board to the thickness Of half an
inch. Cut into biscuits; butter each one on
the top and place over it another biscuit.
Crowd them slightly in the pan to keep from
spreading. and brush the tops with piece
of melted butter. They will make their last
rising quickly. and should be baked as any
other roll would be.
Sandwiches.
Celery Sandwich.-Butter bread on the
loaf, first having creamed the butter. Cut
away the crusts. and starting at one cor
ner of the slice. roll it tightly over two
sticks of crisp celery. The butter will hold
it together. but baby ribbon tied around
each roll improves the appearance The
celery should be broken into thin strips
about the size of the smallest stalks toward
the leaf end; also cut an appropriate length.
Russian Sandwiches.-Spread zepherettes
with thin slices of cream cheese and cover
with chopped olives mixed with mayonnaise.
Place zepherette over each and press to-
gether.
Cottage Cheese Sandwiches.-Cut slices of
brown bread about half an inch thick; do
not remove the crusts. Rub half a pint of
cottage cheese to smooth paste. then press
1t through fine sieve. Add two table,
spoonfuls melted butter slowly beating the
while. adding half a teaspoonful of salt and
two tab!espoonfuls of thick cream. Spread
each slice of bread thckly with the mix
ture. Cover with another thin slice Of white
bread. and on top of this another thin
layer Of cheese. Place slice of brown
bread on top and trim into shape.
Mutton Sandwiches and Peas.-Butter
slices of white bread; lay on thin slices of
cold boiled mutton. Mix together half a
pint of cooked peas that have been seasoned
with salt. pepper, little butter and tea
spoonful of capers. Place a layer of peas
over the mutton. then cover with another
slice of buttered bread. trim away the
crusts, cut into triangles and serve on a
bed of lettuce leaves.
Indian Observation-Disclosures the skin and
bones from two sardines and pound the
meat to a paste. Add teaspoonful of an
chovy paste. dash of salt and red pepper.
and rub in the hard-boiled yolks of six
eggs. with two tablespoonfuls of olive oil.
Butter the end of a loaf of bread slice the
bread. and cut into crescent-shaped pieces
or rounds. Toast the bread quickly on one
side spread the other with the mixture and
serve at once. as they must be eaten while
the toast is hot. These sandwiches are nice
for late Suppers.
Cannibal Sandwiches of Rye Tread
Put half a pound of raw beef through a
meat chopper: add teaspoonful of salt,
dash of red pepper and a tablespoonful of
onion juice. Spread this over buttered rye
bread. cover with another piece of bread
and trim away the crusts.
Cheese Varieties.
Baked Cheese-One and one-haH cups of
crumbs one cup of milk, one egg. beaten
light; tiny pinch of cayenne pepper, salt
to taste. Bake In buttered dish for fifteen
minutes
Cold Cheese Soufi1e.-Grate one and one
half ounces each of Parmesan and Gruyere
cheese, whip one-half pint of cream, a gill
of aspic jelly. stir in the cheese, season
with salt and cayenne and little mustard;
set on ice until firm.
Cheese on Crackers.-These are nice to
serve with salads. Crate cheese over fresh
butter crackers, then place in oven until
the cheese is melted.
Cheese Toasted With Eggs.-Beat three
tablespoonful of bread crumbs soaked In
cream, with three eggs. add three table
spoonfuls of melted butter, tablespoonful
Of made mustard; salt and pepper to taste;
then add one-half pound of grated cheese.
Beat the mixture lightly. spread evenly
upon slices of toast and brown quickly in
the oven.
Cheese and Macaroni-Place in stewpan
three pints of boiling water and three
fourths pint of macaroni broken into small
pieces. Boil fast for half an hour When
tender dip out half OF it and place In a
quart bowl: cover with thin slices Of cheese
or grated cheese. then the rest Of the maca-
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