Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-12-29
SEAS0NABLE RECIPES.

O make chicken or turkey
salad. combine with the white
meat some OF the dark or
roast veal and no one will be
any the wiser. Cut the
meat into dice, then measure and allow
an equal quantity of celery cut in fair
ly good sized pieces. IL you have any
walnuts. butternuts or almonds left
over, cook them in a little stock or
boiling salt water for twenty minutes.
then chop fine. At serving time mix
together the turkey or other meat. nuts
and celery and allow to each quart or
the mixture a teaspoonful OF salt.
quarter Of a teaspoonful paprika, tea
spoonful Worcestershire sauce. and X
you like 1t a tiny piece Of Glove or
garlic just enough to give SUCCESS
ton to the palate. without the odor.
Toss and mix well. and having lined
your salad bowl with crisp lettuce
leaves, put in the salad mixed with a
little mayonnaise. heap up. mask with
more mayonnaise and serve. pretty
garnish for this is the stuffed olives or
bits OF sweet red peppers that come In
cans. Chicken salad is made In the
same way. A few spoonfuls or the
stock I'm which the chicken has been
boiled makes richer salad
Grumbeerzalat.
Cut into cubes potatoes that have
been boiled and seasoned with salt dur
ing the boiling Mix with one-third the
amount of finely cut celery and little
chopped parsley: onion may be added
il desired. Shortly before serving.
cover with a cold dressing made as
follows: Well beat one egg. add to III
two teaspoonfuls Of sugar. hair tea
spoonful Of SALT a half cupful OF thick
sour cream and half cupiui VI
vinegar. Put into frying pan smaii
niece of ham fat. with few bits OF nam
diced lean, and brown quickly. Iheh
add the dressing mixture and toss
Iightly with the hot ham and fat, but
do not allow 1t to boil. as boiling would
curdle the dressing. Chill. and Just pc
fore serving pour over the potatoes
and celery.
Nesselrode Pudding.
s,.u .nd neel about twenty chestnuts.
then blanch. Boil the nuts until tender
then press through sieve. MAKE
tarI of the yolks of six eggs. pint OF
rich milk and sugar to sweeten. oooh u
a double boiler. adding the chestnut pulp
and quarter pound OF SEEDED rais' .,s
ord cur-ants. When thick and smooth
- fro,, tho fire and cool When cold
add two cups of whipped cream, peat
well and freeze.
Celery for the Holidays.
Fringed celery makes very attractive
rarnish for cold meats and salads ana
is a change from the usual parsley ana
lettuce garnish Select well bleached
stalks. wash and cut into inch lengths.
stick several coarse needles into the Top
NJ a cork Draw two-thirds OF each piece
of celery through these needles severai
times. or until the fibers are all sep
arated. Lay i'm ice water for an hour 10
crisp and curl.
Cauliflower au Gratin.
Soak a medium-sized cauliflower in cold
salt water for an hour Then COOK untii
tender. put in baking dish. pour over ft
a pint of thin cream. to which has been
added one-half cup OF grated cheese, and
brown in the oven.
Pfeffern Nusse.
These are a favorite small cake that
may be made in quantity and kept on
hand for the holidays. Cream together
one cup of butter, one Of lard and two
of brown sugar. Add three eggs. one at
a time, beating thoroughly after each ad-
dition. Now add the spices-grated nut
meg. two teaspoonfuls Of cinnamon and
two of annis seed, one teaspoonful OF
ground cloves, four spoonfuls whole
coriander, one cup chopped almonds ana
an eighth chopped citron. Next add four
cups of molasses. with which has been
mixed two teaspoonfuls Of soda dissolved
In a little warm water and flour, with
which four teaspoonfuls Of cream OF tar
tar has been sifted. using -four to make
a stiff dough. Knead with the hands un-
til well mixed and smooth. then roll out
ON a Toured board into long rolls about
an inch in diameter With a sharp knife
cut into slices a quarter Of an inch thick
Bake in a quick oven to light brown
and when cold put into a tin cake box,