Evening star., 1913-08-11
~ 7VE
hI%sHEH
PANTRY

! | PANTRY
Raspberry Cream.
Pass quart Of fresh raspberries or two
cupfuls of preserved cherries through i
fine sieve to remove the seeds and mix
in we'll one breakfast cupful of cream,
with sufficient sugar to sweeten Put all
into stone or earthenware bowl wtisk
well, and as the froth rises skim it off
ana put on fine seive. Put the cream
that may be left in the bowl into a deem
glass dish. pile the whipped cream on
top. mounting it as high as possible. deco
rate with flower in the center and
serve at once.
Apple Tart, Custard.
Place a border of puff paste around a
pie dish and put in apples, pared, cored
and cut into thin slices. Sprinkle over
them a little sugar and grated rind Of
lemon. Mix a little lemon juice with
water. pour over the apples and cover
with crust of paste. Bake in the oven
for three-quarters of an hour, remove
and with a sharp knife cut away the ton
crust. leaving merely the border Pour
over the apples little boiled custard,
crate on a little nutmeg, allow the tart
to cool and serve.
Stewed Pears and Rice.
Peel and cut four large pears in haiv es
and pat them in lined pan with half
d pound of powdered sugar and a pint OF
ciaret and let them boil slowly till tender.
Wash -four ounces Of rice and boil il in
milk. sweetened to taste. When the rice
is cooked, turn out a hot dish, drain
the pears. and arrange them on it in
pleasing fashion. Reduce the liquor in
which the pears We're cooked to half it's
original quantity, pour it over the pears,
and allow the whole to cool and serve
Lemon Tart.
Butter pie dish and line it with paste.
Slice five lemons thin, place them in the
dish. dredge over a tablespoonful of flour.
put in breakfast cupful Of sugar and
a pint Of water. Cover the pie with the
same paste, moistening around the edges
Place IL in a brisk oven and bake for
about an hour. Dust with powdered
sugar and serve either cold or hot.
Anchovy and Caper Sauce.
Put melted butter in a saucepan. dredge
in little flour to thicken. adding a sea-
sonin3 of pepper and salt to taste and
a small quantity Of nutmeg. Then pour
in a little vinegar from the capers, mix
all well together and stir in a boned
anchovy and a tablespoonful OF the
capers. both chopped very fine. Boil for
five minutes and it is ready for use
Asparagus Sauce.
Season half cupful of boiling water
with nutmeg, pepper and salt, add the
yoiEs OF two eggs and whisk by the side
OF the tire, but do not allow to boil.
Add gradually about quarter Of
pound Of butter, broken into small pieces,
and continue to stir till the mixture has
the appearance of thick cream. Add a
small quantity Of lemon juice and serve
In sauce boat. This is an excellent
sauce for cold slaw as well as for aspar-
| agus.
| Normandy Sauce.
Put into basin a teaspoonful each
| OF sugar and mustard and a tablespoon
| iui OF grated horseradish and mix In
nai1 teacupful OF vinegar. This Is
| equally good with hot or cold meat.
East Indian Sauce.
rut the yolks Of two hard boiled eggs
] III basin and mash them until they
Y Tea
| spoonful OF curry powder and pour in
gradually one breakfast cupful Of salad
OH ana one-haif teaspoonful Of tarragon
vinegar. Continue to stir till the mix
! ture IS quite smooth and the ingredients
| Wen Incorporated. This is favorite
sauce with almost any green salad
White Mushroom Sauce.
| mop OH the stems and peel and wash
faIt q pound of mushrooms cut in half
ana place in saucepan with a pint of
water. Add half a blade of beaten mace
little lemon peel, and grated nutmeg.
cover the pan and stew for thirty min
utes. Beat up the yolks of two epps
/ with cupful OF cream and a little but
ter rolled In fiour. and salt and pepper
70 taste. STIR the mushrooms till quite
stir till the whole boils Take out tho
lemon peel and add half a lemon. This
is generally liked all-around sauce.
Roast Head (Killeh Fouroun).
Ingredients-One head of a sheen lamb
| or calf; half tablespoonful of butter ono
! lemon. salt and pepper.
Method-Skin the head wash well ruh
lightly with the butter and after season-
ing wuh salt and pepper place In a deep
nat pan and into a moderate over u.here
leave till Well roasted During tho nrico
| ess OF roasting rub the head with tho
lemon or brush on juice of onion Somc
boil the head twenty or thirty minutas
| before putting it 10 roast. but either way
is satisfactory.
Ornaments and tasseis of everyday de-
scription are being used on the new
clothes tor tall.