The Washington herald., 1913-11-20

until the butter begins to turn pink, then
add half cup Of white sauce. Serve on
toast with a slice of lemon. Serve the
cress in the center of a plate with salt
cellar in the middle.
| Cookie Broth.
| The cookie is similar to the clam. Open
fifteen large. fresh cookies: place them
/ in a small saucepan with all their liquor.
Add one and a half quarts cold water
and four branches celery. Place on the
| fire. season with two saltspoonfuls
cayenne pepper, adding one teaspoonful
butter; let boil for ten minutes. Strain
| through cheese-cloth and serve in cups
enough for six.
Crabs Au Grntin.
crab, lay in the empty shell a layer
OF the soft part; then a layer of grated
crackers or biscuits. Over this lay the
fieshy part of the crab. on which pour
spoonful of mushroom ketchup; add
some chopped hard-boiled eggs, the
yolk only. Season with a little salt,
pepper and cayenne; cover all with the
remainder of the soft part of the crab.
Make 1t even with a wooden spoon or
knife; egg and bread-crumb it over;
stick few bits of butter on top; set in
an hour and serve very hot
Barherry Cream.
This pleasant sharp cream is made
by mixing one pint OF cream, half
pint Of barberry jelly and half an ounce
of isinglass. Stir over slow fire until
the .isinglass is dissolved. When re-
moved from the fire add a little cochi-
neal. II required. Sweeten to taste. beat
Sufficient for a large mold.
Oyster Cocktail in Green Peppers.
Cut a cover of stem parts OF six even
sized sound green peppers. scoop out in
sides, remove seeds from covers well
as stems, and place in six small. deep
oyster plates with shaved ice all around.
Place forty-eight freshly opened small
bluepoint oysters in a bowl, add six drops
tabasco sauce, six tablespoonful freshly
and very finely grated horseradish and
two tablespoonfuls dumas sauce. Mix all
well together. then evenly divide oysters
in the six green peppers, place covers on
and serve with a teaspoon on each plate.
Dumas sauce.
Place in a sauce bowl one heaping tea
spoonful salt. three-fourth teaspoonful
fresh-crushed very fine white paper
and very finely chopped. one heaping tea
spoonful very finely chopped chives. one
half a teaspoonful finely chopped parsley.
Gently mix together. then pour in one
half a teaspoonful olive oil. six drops
tabasco sauce, one teaspoonful Worces-
tershire sauce. one light saltspoonful
good fresh mustard. lastly one light gill
good vinegar. Mix well. send to the table,
serve as required
scnTops n In Wilson.
Place one and one-half pounds very
fresh scallops in a bowl and squeeze in
Juice of a sound lemon. Add one tea
spoonful oil. one-half teaspoonful freshly
chopped parsley, level teaspoonful pep |
per; repeatedly turn scallops In season. |
ing and let infuse thirty minutes. Mix |
on a plate one and one-half ounces grated, |
cooked ham, one and one-half tablespoon |
full grated Parmesan cheese, one tea !
spoonful chopped chives, and four table |
spoonfuls fresh bread crumbs. Dip seal
lops in beaten egg, then carefully roll
them in this mixture. place in a frying |
basket and fry in boiling fat for six
minutes. Lift up, drain well. sprinkle
little salt over, dress on hot DISH with a
folded napkin, decorate with fried pars-
ley and serve.
Boil one pint OF shelled lima beans in
one quart boiling water with one tea
spoonful salt twenty-five minutes. Drain
on sieve. then butter Season with one
half teaspoonfuI salt and two saltspoon-
fuIs pepper. Finely chop together two
branches parsley, one branch chervil. ten
branches chives, and six terragon leaves
Add this mixture to beans, toss well In
pan and cook FIVE minutes, frequently
tossing meanwhile. Serve in vegetable
iish.
Another "sheIIhsh" Menu.
Breakfast-Grapes. fried oysters, lyon
laised potatoes, buttered toast, coffee.
Luncheon-ScalIops poulette. drop bis
,uit. peach short cake. hot chocolate.
Dinner-MusseI soup, lobster roast, fried
,ctatoes, clam croquettes. apple and
,nion salad. ounce cream, macaroons'
Hack coffee
scaIIops Poulette.
Place one and a half pounds very fresh
callops in saucepan with half gill white
vine, one gill water and half teaspoon
alt, cover pan and let cook on brisk fire
or five minutes Finely chop six peeled
hallots, place in a small saucepan with
ne ounce butter and cook for f1ve min
ties. frequently stirring meanwhile, but
DTCWnlnBr oNN SAc eSON |
ablespoon flour and stir while heating
or a half minute. Strain the scallop
quor through a cheese clcth into pan,
id one gill milk, two tablespoons sherry,
ne saltspoon cayenne. half teaspoonful
nelly chopped chives, sharply mix until 1t
ONES to a boil, then add scallops with
tx finely sliced canned mushrooms, mix
rell and let cook five minutes. Dilute
wo eggs yolks with two tablespoons
ream, the Juice of a lemon and add to
sharply mix while adding II,
ook for two minutes. mixing meanwhile,
our into a deep dish and serve.
MusseI Soup.
Mussels are cheap and full Of flavor. ,
ney are wholesome II well washed, and
the piece of weed and also small ,
rab often found inside are removed be- ]
ore serving. The basis of this soup may {
e either a fish or meat stock. Take ,
a1f the quantity of stock required for
he soup, mix with II a pint Of pounded /
lussels, previously boiled and the boards
lken on. Pound also in mortar the 1
ard-boiled yolks of three eggs. with a {
mp OF butter, q little mace. cayenne. |
nd salt: boil for thirty minutes, then /,
rain. Add the remainder Of the stock, I
nd simmer for a few minutes longer.
ut in another pint Of musseis and make e