Evening star., 1912-09-15

L 1 SecA"As DfVSscu huu broiie0 or Brea0o0- 1
III pounds each and divide into
filets Wash and wipe dry with
~ clean towel, trimming away
the fms with pair OF large
| scissors Dust with salt and pepper.
and IL you elect to brol them rub over
| with olive oil or butter. Broil over hot
Goals, turning several times in order to
broil evenly. Take from the fire, lay
on a platter with a bed OF warm. boiled
rice: serve with parsley or lemen or.
preferably, sauce tartare.
! II you choose to bread and fry the
| flets, after trimming. dust with salt
and lay in covered dish for half an
hour with a minced onion. the juice Of
half a lemon and a bit of fine-cut pars-
ley and thyme. Twenty minutes before
serving wipe dry again. dust lightly
| with 10 or. dip in beaten egg to which
spoonflA of milk has been added, then
roll in 1ine bread crumbs. When all are
prepared fry in boiling hot lard until a
delica;ue brown on either side. Arrange
on rieA and serve with sauce tartare.
Sauce Tartare.
tbs recipe has been given before in
these columns, but as there is none bet
terI and new housewives always coming
on who have no collection of recipes Of
tlHeir own-and older ones moving and
rnisplaclng their true and tried rules
| o. pays to repeat.
| 1t can be used in an emergency for 50
many different things. 1t Is not only u
7 deAciou,s accompaniment to fish, either
not or cold, but It Is excellent Tor u
quick rendering of potato salad, broiled
or deSiled chicken, tongue cold beef,
Kidneys, caulifiower, crabs and what
not 1t starts with mayonnaise, and is
easy to make provided the oil is pure
In it's making cold. Mix In bowl ~
half teaspoonful each of dry mustard.
sugar and salt and a quarter saltspoon-
ful Of cayenne. Add the yolks of two
eggs and stir with a small wooden
spoon. Measure out a cupful of olive
oil. though you can use more or less, as
YOU prefer, and add a few drops at u
time at fiDst, stirring until 1t thickens.
When it reaches this point the oil may
be added more rapidly. As 1t thickens
too much to beat readily thin by add
the oil and 3uice being added alter
nately. Lastly beat in the two table
sTOonfuls of vinegar, cider or tarragon.
his lives the regular mayonnaise
| IEow, to alter 1t to sauce tartare stir
in one tablespoonful Of minced onion
and the same amount of finely chopped
\ pickles, capers olives and parsley sin-
4 gly or in combination. This may be put
! in glass can. and will keep for days
in cool place :: =
Baked Peanuts.
Did you know that peanuts could be
baked and served as a vegetable? Re-
! move the skins from -cupfM Of meats
/ and put into an earthen baking dish.
Pour over them a quart OF boiling water.
cover closely and bake from four TO five
hours in a moderate oven or until the
,fc hnp oh ~
! ed, season with salt and a teaspoonful OK
| butter.
Vegetable Xullagatawny.
Peel and cut in long staps q few small
squash and medium-sized cucumbers.
Scrape out the seeds and fiber and divide
again into dice. Slice a couple OF Spanish
onions and pare and core four tart apples
or as many tomatoes. Fry the onions in
frying pan with plenty Of butter. Be
fore the butter takes on much color add
the other vegetables, stir gently, shaking
| the pan, then simmer on the back OF the
/ stove until they begin to get tender. Aod
three tablespoonfuls OF curry powder and
continue cooking until the vegetables are
| soft enough to mash. Add enough veal
stock to cover. simmer ten minutes: lheil
press through q coarse steve. pressing as
| much of the pulp through as -yoV can.
season to taste with salt, pepper ana
lemon juice. and add moro stock or water
1
| as thick as you wish, thicken very sight
| ly with arrowroot. Serve with rtce ana
chutney. .-,s.
Veal and Chicken Muilagatawny
Soup.
Mullagatawny soup INDY be made of
chicken, veal or chicken ana veal IN oofn-
bination. or simply with vegetables and
veal stock. 1t Is served in either case
| with boiled lice and some East India
lchutney.
Old mLilagatawny soups owed their eK-
cellence to rabbit stock. but they are
now generally made OF veal stock.
Here is good recipe for the the, veal and and
up in small pieces and with two table
spoonfuls minced ham and three small
onions sliced. fry brown In butter, add
ing half Glove Of garlic for flavor. Have
ready two quarts veal stock. prepared the
day before. and when the chicken II
brown put together In tho soup pot. Put
into the pan in which tho chicken Is
cooked a little, moro butter. and stir into
it two teaspoonfuls OF curry powder. Cook
five minutes, then add to the pot Simmer
gently for an hour. During this time
pound to paste four ounces OF sweet
almonds moistened with milk. or. II pre-
| ferred, an equal quantity OF cocoanut
milk, and add to the soup together with
| the Juice OF a half lemon or teaspoonful
| OI llfN0 juice. 0enO 10 the t0Dlo with well
boiled rice. and serve with picked man
| goes or chutney.
| Polenta.
Polenta Is simply corn meal cooked for
at least an hour (and longe, iS better. in
a double boiler OF porcelain or granite
ware, then poured while hot in q mold
| to give 1t shape. allowed to stand for
ten or fifteen minutes. then cut in thick
| Slices and eaten with q rich tomato sauce
a savory meat stew or thick brown
onion sauce. The proportions Of water
and meal vary according to the thicken-
ing qualities Of the latter. A general rule
calls for full cup OF meal to four OF
water. The water, lightly salted. should
be boiling when the meal is sifted in
and stirred rapidly until thickened and
smooth. Then cover and cook steadily
and slowly. A nice variation is to lay
slices Of the polenta in a large baking
dish. sprinkle with bits of butter and
grated cheese and brown In the oven. An
other way is to arrange the slices in a
well buttered dish In layers with q slice
Of bacon and little grated cheese he