The Washington bee., 1908-08-29
TABLE DELICACIES
DISHES THAT ART WORTH APn
ING TO THE DAILY MENU.
eooseberry Pudding a Splendid Des-
sert-BroWn Chicken Fricasses
-FIounders in a New
Nav
Way.

Green Gooseberry Pudding.-Boil q
Pint Of green gooseberries till soft, and
sWseten to taste. When quite cold mix
O. thoroughly four well-beaten eggs
and one ounce Of butter Butter q
mold 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
alotted or whipped cream.
Mushrooms Stewed with Cream
This is a fayorite recipe. Prepare a
pound of mushrooms by pairing of the
ends. Clean and wash well and If
very large cut in halves. Drain and
place in a saucepan with three ounces
Of butter Season with salt and pep
per and cook five minutes. Add two
tablespoonfuls of the white sauce
made from a tablespoonful butter and
one Of -four, blended. then cooked with
cream. Add also a half cupful OF
sweet cream to the mushrooms, cook
three minutes longer and serve in
hot dish with eight heart-shaped bread
croutons for gaTnish.
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 five min
utes, add to mushrooms that have
been stewed in oil and serve.
Sauce for Stewed MushrOoms.-Peel
and remove the stalks from some
large mushrooms, wash and cut in
halves. Put two tablespoOnfuls but
ter in a saucepan with two tablespoon
fuIs -four. When blended add a cup
and a half hot milk and stir until
smooth and thickened. Add the mush-
rooms, season with salt, pepper and
q little powdered mace, and simmer
gently until the mushrooms are ten
der. When cooked, turn on 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 CT pars-
ley. Simmer gently an hour or until
very tender, and serve with rice. II
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 flour, and espe-
cislly nice if melted butter seasoned
with lemon juice and chopped parsley
ls passed with them; but here is qui@
q new way of cooking them: Wash
the founder and wipe il dry; lay it in
. roasting-pan on top Of two table
spoOnfuls of minced onion, and
sprinkle it with salt and pepper and
. tablespoonful of chopped parsley;
put it into a very hot oven and baste
with half a 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
Ore 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.
Harp ar's Bazar.