Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-08-15

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He CONSIDERABLY went outside
thickened. adding sugar to taste and at
the last a tablespoonful lemon juice or
sour orange. Chill and serve in cups
These fruit soups are nourishing as well
as refreshing.
Salmon Patties.
These make a good dish for luncheon or
dinner whether served hot or cold Mince
freshly boiled or canned salmon fine and
season we'll with salt, pepper. cayenne and
a grating of nutmeg Rub in a small
quantity of butter and bind with the
beaten yolk OF an egg. Line tart tins with
puff paste. I'LL with the salmon mixture.
cover each with cover of paste. trim
round the edges. mosten and press to-
gether. Bake in a hot oven
italian Rice.
Have ready half cup freshly cooked
rice. Put into a stewpan one tablespoon
full each butter and -four. ub together
until blended, add one cupful grated
cheese. cup and half hot water and
a pinch of anotto. Stir rapidly and when
perfectly smooth spread this sauce over
the rice. spread on a shallow serving dish
Sprinkle finely grated cheese over the
whole and serve hot with a garnish of
nasturtium leaves about the edges.
Eggs Stuffed With sardines.
Hard boil as many eggs as desired. They
should be cooked twenty minutes to be
digestible. She'll cut I'm pieces crosswise.
laying the halves in order on a plate so
they can be matched when ready to be
put together. Skin and bone as many sar-
dimes as you have eggs and put In a NOR
tar together with the yolks from tine
same time a little chopped parsley or cress.
salt, pepper and a little softened butter.
Mix thoroughly. fill in the whites OF tho
eggs with the mixture. stick together like
whole eggs. fastening with wooden tooth
picks and serve on fiat dish garnished
with water cress or nasturtium leaves.
Macaroni Dishes.
Macaroni and spaghetti dishes are
almost ideal from the dietetc point OF
view for summer. Americans do not half
appreciate the possibilities OF macaroni.
When Italians of comforta BILE means and
good family can make some form of mae
aroni their standard dinner dish every
day and thrive on it. its food possibilities
would seem 10 bear investigation and
adoption. The true macaroni wheat is
not yet grown I'm America to any great
extent. What is needed for this purpose
is good hard wheat rich In gluten.
Color does not matter: in fact, a grayish
white flour contains the largest per cent
of gluten. If IL is pure white that means
too much starch, and the housewife i'm
buying should bear that point in mind
and look for a creamy macaroni. II IL
is pure white ii becomes pasty and mu-
ciaginous i'm cooking and burns readily.
The taste for macaroni grows by what
it feeds on. The butter, cheese or oil
80.
ing fats and oils. The Italians I'm cooking
macaroni never break ii up. TO cook it
plain. plunge i'm generous kettle OF boil
ing water lightly sailed and boil rapidly
for fifteen or twenty minutes until tender.
Serve hot with bowl of grated cheese.
A pound of macaroni furnishes good
plateful apiece for four persons.
Baked Macaroni.
This is both filling and appetizing
Put layer of the cooked macaroni i'm the
bottom of buttered baking dish. covered
with layer of tomato fresh canned.
season with salt and pepper. add layer
of grated cheese with Jumps Of butter, a
little grated onions and IL desired any
shreds of left over cold meats. Add
another layer of macaroni and SO con-
tinue TO the top. having the top layer
of the grated cheese. Bake until hot
hubby and steaming at the top.
vermlCelll fuQQ1uR.
Cook one-half pound vermicell in boil
ing sailed water for five minutes. Strain.
Add to the vermicelli a pint of milk. two
we'll beaten eggs and a half cup sugar.
Flavor with vanilla. mix well. pour in .
custard pan. dot with bits OF butter
top and bake in moderate oven until firm
and lightly Drowned. half cup sultana
raisins may be added if desired.
Cheese Souffle.
Mix together one-half cup bread crumbs.
a quarter teaspoonful salt. a half tea
spoonful mustard and dash OF cayenne.
Add a. tablespoonful butter, cup and a
half milk. cook over hot water. When
heated remove add while hot two cups
grated cheese and the well beaten yolks
of three eggs Cool. When ready 10
bake add the beaten white of four eggs
and a cup of whipped cream. Fill in
dividual cups half full, set in a pan OF
hot water and bake about fifteen minutes
in quick oven
Mock whitehall.
This is a London dish recently intro
duced here. To prepare it parboi an egg
plant In sailed water, then cut in little
strips the size and shape of the white
bait. Shake in a plate of -four until
busted all over, then put in a frying
basket and fry In deep fat to a crisp,
golden brown. Drain, dust with cayenne
and serve with lemon and slice of butter
ed brown bread.
Delicate Pudding.
Put into double boiler three cups
mixed fruit juice and water. When IL
reaches the boiling point. stir I'm four
rounded tablespoonfuls cornstarch stirred
smooth in little cold water. half salt
ful sal nd IN Sfe
pendent upon the kind of fruit juice en-
ployed. When il has cooked and thick
ened, take from the fire. stirring in at the
same time the stiffly whipped whites Of
four large eggs. Pour ipto mold and
set where Ii will chill Make custard,
using a pint and half milk and the
yokes of four eggs with sugar to sweeten
and havoring to taste. Chill also and
serve both very cold.