Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-09-05

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drop into the boiling soup ard cook half
an hour
Cereal Croquettes.
For this utilize any leftover cereal
mUsh. Rehsat with a tablespoonful OF
milk add a well beaten yoll of egg sea-
son with a pinch of salt. add two table
spoonfuls chopped raisins or dates and az
soon as the mixture is cool enough form
into oval-shaped croquettes. Dip in beat
Ell egg. then in fine crumbs and fry These
make an excellent breakfast dish served
with little crisped bacon. If preferred
they may be served warm for luncheon
or dessert with fruit sauce.
German Apple Dumplings.
To one pound sifted flour add the slight
~ beaten yolks OF two eggs. half level
teGspoonful salt. and enough water to
mix into a batter Take care not to use
more water than is necessary, as the
dough must he firm enough to hold it's
form when dropped into cold water. Stir
the batter we'll. until smooth. then add
four small apples cut into small cubes
and mix thoroughly. Have ready a pc
of rapidly boiling sailed water. Drop
the batter in by the spoonful and boil
without stopping, from 20 to 80 minutes.
according to size. Stir around once or
twice SO that none will adhere 10 the bot
tom Of the pot. Then cover up again.
Take out one by one and cut in even
slices. Have ready a pan of hot butter.
drop in each slice and brown slightly on
both sides. Serve Immediately with but
ter and cinnamon or fruit sauce.
This recipe from an old German coo,1
DOCK was sent me with the assurance
that it was delicious"
Baked Green Peppers.
Choose the sweet Spanish peppers for
or fEpo
inch below the stems. Save these to serve
as covers. Remove all the SEEDS from
these and the lower part of each pepper
and throw both into strong sailed water
Tor an hour. Drain well then pack the
lower portions of each pepper with a
dressing made of finely chopped meat
preferably veal or chicken mixed with
an equal quantity fine bread crumbs or
chopped toast with onion, tomato, parsley
and salt and pepper to season. Add Il
tablespoonful melted butter to hold the
mixture together. mix well and pack into
the peppers. Replace the tops, place up
right in a buttered pudding dish. add
enough hot water. beef extract in hot
water. or stewed tomato to haste with
and bake half an hour in a hot oven IL
tnere is any danger of the peppers burn
ing on the bottom, set an asbestos griddle
or pan of hot water under the dish in
winch the peppers are baked.
Rice Filling for Peppers.
Another good filling for peppers is hot
boiled rice which has had stirred in with
it melted butter, grated cheese and sat
and pepper to season. Allow a table
spoonful butter and two of grated cheese
10 each cup of rice. This makes de-
icious accompaniment to cold meat
In baking the peppers cover for the
first half hour. then uncover and brown
the rice which should be mounded. In
this case the peppers are cut in two
lengthwise, each half being filled with
the seasoned rice.
Sage as Breakfast Cereal
Not every one knows that Sage makes
an excellent and nutritious breakfast &C.
real. To every cup sage add three and 4
half cups milk or milk and water witt
salt 10 suit the taste. and cook stirring
almost constantly until clear and tender.
rs its tendency is to burn when milk Is
used, the double boiler furnishes safety
though il takes longer to cook Serve
with cream.
Cock-a-Leekie Soup.
To make the famous Scotch cock-a-
leekie which Sir Walter Scott extols Boil
young fowl in two quarts white st6cl-
until tender. Take up the meat and int
one side. Wash two punches fine leek-.
trim Off the roots and coarse part OF tli.
head and cut the remainder into iucn
lengths. Put into the broth together Wit
a cupful boiled rice and salt and peoaer
to season. Cook half an hour, add Tho
fowl cut into joints Qaying asid. rhe
breast If you like, for salad or slicin;,
cold, boil up and serve very hot.