Evening star. [volume] (Washington, D.C.) 1854-1972, 1910-11-16
Timely Recipes.
Cream of Celery Soup.

Cook one head Of celery stalks and
light leaves in pint Of water for forty
five minutes; mash the celery and put
through a PURGE strainer; add a pint of
scalded milk and thicken with a table,
spoonful Of flour mixed with a. little of
the cold milk: add two tablespoonfuls of
butter. salt and pepper to season and
simmer ten minutes; just before serving
add cupful of whipped cream with tiny
pieces of Drowned croutons.
Sailed Chestnuts.
These are prepared the same as peanuts
or almonds Cut Oft the shells with a
sharp penknife; then blanch by pouring
boiling water over them: let them stand
a few minutes, then rub of the inner
skin; dry in the sun or a cool oven; when
dry, pour over them melted butter or
olive oil, allowing a teaspoonful to each
cupful; let them stand in this for half an
hour: then sprinkle with salt, toss to
distribute evenly, put them in bright
biscuit tin and set in the oven from ten
to fifteen minutes, until a golden brown;
stir frequently while they are crisping.
Cranberry Mold.
This should be prepared the day ahead
SO that the berries may be properly
HIOIucu LUX ONcI- Two OI Tic
berries, wash, clean and put in a granite
kettle with two cups of boiling water.
Cook twenty minutes. shaking the kettle
often so they will not stick. Add four
cups of sugar and cook ten minutes long
er, watching constantly. as they are apt
to burn after the sugar has been added
Rinse out two jelly molds or bowls with
cold water and turn the berries into
them. Set where they will get cold. When
e.
instant in hot water, then turn out on
plates or low dish, one for each end Of
the table If these directions have been
followed they will be in perfect FORM.
Butternut and Apple Salad.
Cut small round slices from the tops Of
half dozen nice red apples: hollow them
out, making the pieces scOoped out as
large as possible, but take care not to
spoil the shape Of the apples; cut the
pieces into cubes and put into bowl;
cut into pieces of the same size an equal
quantity Of celery hearts and butternut
lightly; add half cupful of whipped
cream, toss and filled the apples.
Mayonnaise.
To begin with, put your eggs, olive oil,
bowl in which you are going to mix your
mayonnaise, fork and egg beater into the
icebox until thoroughly chilled.
Measure half teaspoonful each of
mustard. sugar and salt and put into a
pint bowl with few grains Of cayenne;
pour out a cupful Of olive Oil and stand
one side of the bowl: put the yolks Of
two eggs in with the condiment and
stir for q moment; now begin pouring in
the olive oil little by little. at first only
few drops at time; keep stirring until
the eggs begin to thjcken. then you can
add the oil a little more rapidly: when II
gets quite thick, you can pour in the oil
by the spoonful, alternating with vinegar
and lemon juice, until you have used two
tablespoonfuls Of each: when ready to
serve. If you wish it particularly rich,
you may add a half cup of whipped
cream; do not put the dressing on your
salad until ready to serve, else 1t
liQuefies: many prefer to use a Dover
egg beater after the mayonnaise begins
to thicken; others use fork all through
the beating.
If the egg does not thicken quickly or
looks curdled, teaspoonful Of the UNI
beaten white of egg will usually restore
it to the proper consistency.
Cheese Crisps to Eat With Salad.
Butter sailed wafers,' ever so lightly.
then spread with mixture of grated
cheese, speck of mustard and a dash
Of tabasco sauce; toast in the oven and
serve hot.
EMMA PADDOCK TELFORD.