Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-02-25

I
Lyonnaise Eggs.
-. ApPlesauce Cake.
Almond Custard. Tea.
N looking out for L.enten menus ana
food values that will supply the
place Of meat. eggs. fish and cheese
are the old reliables that may be
invited to the seats of honor with
| tho certainty that they will make good
| the trust reposed in them. To do this
acceptably. however. their service must
be frequently varied so as to avoid the
| deadly monotony that soon pals even
with "robustious'' appetite.
| While eggs are eggs" there are all
sorts Of nice ways of presenting them
| with new settings and varied appetizing
combinations.
Poached Eggs With Caviare.
Toast thin. evenly sliced pieces OF
bread, spread with caviar, then. cover
| each with heart leaf OF lettuce sprin-
kle with a few finely minced chives and
| place on top of all a carefully poached
egg.
Poached Eggs With Cheese and
Cream Tomato Sauce.
Have ready Ave rounds of nicely toasted
bread. They should not be too thin.
Melt two level tablespoonfuls of butter.
add two tablespoonfuls -four and a tea
spoonful of saft and cook until frothy.
Then add gradually three-fourths cupful
STRAINED tomato pulp to which an eighth
teaspoonful soda has been added and
half cupful rich milk or cream. Dip tie
n h0 naax
pour the remainder over the toast and
place on each an egg carefully poached
in salted boiling water. Sprinkle each
egg with grated cheese, set in the oven
| melted. and serve at once before the
cheese stiffens.
Eggs With Rice.
Have ready on a platter a bed of
steaming hot rice. Make in this as
| many little nests as there are persons
| to serve and put q dot OF butter in
each. Peach as many eggs as there
are nests and lay one in each. Dust
| little grated cheese can also be sprin-
| killed. over each egg.
Eggs en- Cocotte.
Heat several cocottes or earthen
| cups. rub lightly with butter. put into
each tablespoonful Of hot cream and
break an egg into the cream. Dust
the top with salt and pepper, add =
| tiny bit Of butter. put the cocottes In a
pan, surround with water and set the
pan in the oven. Cook eight minutes
| or less If the fire is pretty hot and
serve Immediately.
Lyonnaise Eggs.
Put into a frying pan two tablespoon
fuls refined vegetable shortening or
butter and when hot add two table,
spoonfuls finely minced onion and
| tablespoonful of minced parsley and
Add a tablespoonful Of flour and when
blended cupful of milk or good broth
When smooth and creamy add four or
| five sliced hard-boiled eggs and serve
as soon as heated through.
Cheese Canapes.
Beat two eggs until very light, then
put into saucepan with four level
| tablespoonfuls Of Parmesan cheese
Cook slowly. stirring constantly. until
thick. Cut slices of bread into rounds,
using q large biscuit cutter. and fry a
light brown in deep. hot fat Spread
first with a thin layer Of anchovy. or
| sardine paste. then with layer of the
chees custard and garnsh each slice
with an olive.
Hominy and Cheese.
This can often be substituted for
potatoes, especially in the spring. when
old potatoes are becoming watery and
new potatoes are too expensive for
general use. Boil hominy as for break
fast serving. then while still hot spread
in thin layers in buttered pudding
dish with grated cheese between each
laver and on top Put into the oven
long enough to melt and brown the
cheese.
Fish Roe.
The best roes are from shad, but those
from paddock. pickerel. etc, are larger,
cheaper and more easily obtained. All
roes should be parooiled as soon as they
come into the house Plunge at once into
boiling sailed water to which table,
spoonful OF lemon juice or vinegar has
been added. This not only prevents IL
spelling, but makes 1t Arm and lessons
its tendency to "plop" and sputter during
broiling or frying. Simmer gently for ff-
water in which they were cooked As
soon as cooled put them In the ice box
until ready to prepare for the table From
here the method OF cooking varies.
Broiled Roe.
Brush over with olive oil or melted put-
ter and broil over q clear fire. Serve
with maitre d'hOtel butter.
FRIED Roe.
Split, roll in flour, and fry quickly in
hot pork tat, or dip the roe into beaten
egg, season with salt and pepper. roll In
fine dried crumbs. dip in the egg again
and roll again in crumbs: then fry In
deep fat. Serve with maitre d'hOtel but
ter or sauce tartare
Baked Roes.
After the roes have been parboiled.
cooled ana dried, brush with melted but
ter, season with salt and pepper. dredge
with -four and bake in q pie tin until
brown, Blasting often with melted butter
and hot water.
Baked Roe With Tomato Sauce.
Put q half can of tomatoes in a sauce
pan with a cup OF stock. and slice OF
onion, a baylsaf. tablespoonful OF butter
and salt and pepper to season. Cook
gently for twenty minutes, then thicken
with q teaspoonful OF corn starch dis
solved in cold water. Rub the sauce
through q colander. Take the roes that
have been parboiled as usual and cooled,
brush over with butter. season with salt