The Washington bee., 1908-08-15
TABLE DELICACIES
DISHES THAT ART WORTH Apn
ING TO THE DAILY MENU.
Goossberry Pudding q Splendid Des-
sert-Brown Chicken Fricassee
-Fiounders in a New
WaV,
Way.

Green Gooseberry Pudding.-Boil q
pint OF green gooseberrieE till soft, and
swseten to taste. When quite cold mix
m thoroughly four wel-beaten eggs
and one ounce Of butter. Butter 2
1Old and sprinkle it thickly with
equal parts of sugar and fine bread
crumbs, then pour in the gooseberry
puree, being careful not to disturb the
easing; cover the top nearly half an
inch thick with crumbs and sugar, and
bake for an hour. When taken from
the oven cover with a cloth, and only
turn out when wanted. Serve with
slotted or whipped cream.
Mushrooms Stswed with Cream
S'his is a faVorite recipe. Prepare a
pound of mushrooms by pairing on the
knqs, Clean and wash well and If
very large cut in halves. Drain and
place in a saucepan with three ounces
Of butter. seas6n With salt and pep
per and cook FIVE minutes Add two
tAblespOonfuls OF the white sauce
made from tablespoonful butter and
one OF -four. blended, then cooked with
three-fourths cup milk to a smooth
cream. Add also a half cupful Of
sweet cream to the mushrooms, cook
three minutes longer and serve in =
hot disb with eight heart-shaped bread
cIQptons for gafnish. -"s- -aaaa-s~ss---
= Sauce for Mushrooms.-Put three
tablespoOnfuls olive oil in a sauce
pan with one teaspoonful each Of
minced parsley and anchovies and
Glove of crushed garlic. Heat I'VE min
utes, add to mushrooms that have
been stewed in oil and serve.
Sauce for Stewed Mushrooms.-Pee
and remove the stalks from some
large mushrooms. wash and cut in
halves. Put two tRblespoOnfuls but
ter in a saucepan with two tablespoon
Huls -four When blended add q cup
and a half hot milk and stir until
smooth and thickened. Add the mush-
rooms, season with salt, pepper and
= little powdered mace, and simmer
gently until the mushrooms are ten
der. When cooked, turn on a hot dish,
garnish with fried crOutons or bread
and serve.
Brown Chicken Fricassee.-For a
brown chicken fricassee, Creole style,
cut up the chicken in the usual way
and fry in equal quantities lard and
butter until nearly tender and brown.
Dredge a little -four into the gravy
and brown. Add a pint OF boiling wa
ter, a small onion minced, a quart OF
potatoes and a small bunch OF pars-
ley. Simmer gently an hour or until
very tssder, and serve with rice. If
preferred the rice may be added and
cooked with the stew.
Founders in a New Way.-Floun-
ders are good fried in the ordinary
way in crumbs or in -four, and espe-
ciRlly nice if melted butter seasoned
with lemon juice and chopped parsley
Is passed with them; but here is quite
> new way of cooking them: Wash
the founder and wipe it dry; lay it in
q roasting-pan on top of two table
sDoonfuls of minced onion, and
sprinkle it with salt Rld pepper and
= tablespoonful of chopped parsley;
put It into a very hot oven and baste
with half & cup Of boiling water mixed
With a tablespoonful of melted butter;
when brown put the fish on hot plat
ter and put a teaspoonful Of -four
and a small hAlf-cup of hot water into
the pan, and stir and scrape over the
nre till there is a nice brown gravy,
adding a little kitchen bouquet to
dArken and season it; strain and pour
this over the fish, and serve at once.
-Harper's Bazar. -,