Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-04-20
NEW SPRING RECIPES

small saucepan teaspoonful OF but
ter or vegetable oil. Let ii melt. but
not get hot enough to brown. Then
add teaspoonful of flour, more if you
like 1T quite thick. then after the -four
and butter are well mingled. one cup
full of milk or cream next add four
tableSpoonfuls OF grated cheese, stir
and when well heated pour into your
casserole or baking dish. Now very
carefully drop into mixture four eggs.
taking great pains not to let them
crowd or lose their shape, put into the
oven and in three or four minutes, or
and serve few bits of water cress
or mint make the dish more inviting.
Egg Salad.
Have ready cold. hard-boiled eggs.
one for each person to be served. Cut
in halves. remove the yolks and fill the
cavities with good boiled dressing or
mayonnaise. Place two of the egg
cups on each service plate, on tiny
nest Of white heart leaves OF lettuce.
Mash the yolks. season and press
through a ricer over the eggs. \ few
capers or a sprinkling of sharp cheese
may be added if desired.
Asparagus omelette.
Break four eggs into a bowl and beat
until light and foamy. Add four table
spoonfuls of cream, tablespoonful OF
salt and dash of pepper. Have a
clean, smooth omeIette pan ready and
melt a tablespoonful of butter i'm il, let
ting It run all over the pan to grease
sides as we'll as bottom. When kissing
hot, pour in the egg mixture. As il
cooks, prick with fork in several places
to allow the uncooked portion to run
under. Lift with the fork until the whole
is of a creamy consistency. Have in
readiness several spoonfuls of cooked as
paragus points. mixed with little
melted butter. a few drops of lemon
juice and teaspoonful of chopped pars-
ley. Spread evenly over the top Of the
omelette double dexterously and shake
out of the pan onto a hot platter.
The Wholesome, Delicate Custard.
This is the month of all the year when
custards should hold an honored place in
the list of family desserts and sweets.
Eggs are at their cheapest and best and
a light, delicate custard appeals to the
appetite that auails before the heavier
steamed buildings rich pies. Custards
should always be served cold. 1t is an
easy matter to make them in the early
morning, then set aside ready for dinner
or tea.
The easiest and incest way to make a
custard is to bake it. setting the dish con-
tanning il in larger one of hot water.
The oven should be moderate, and the
moment the custard is done. which can
be told by slipping knife blade down
the side, and IL it comes up clean with
none of the custard adhering, times up.
Take from the oven and lift out of the
hot water. Let cool gradually. then set
in the cellar in the ice box until ready
to serve The rule for a plain custard is
an easy one to remember. Four eggs to
every quart of sweet, fresh milk. A ia
blespoonful of sugar to each egg, a pinch
of salt and flavoring as desired. Nutmeg
is a good old-fashioned flavor for a Gus
tard, but by varying the flavor a chstard
may appear on the family bill of fare
several times week, and never wear out
its welcome.
Beat the eggs without separating, whites
and yolks, until stringiness Is removed.
but do not beat over long or they will
float on the surface of the milk instead
of mingling properly. Add to the beaten
eggs the sugar, milk and fiavoring. pour
into individual or large stoneware bowl.
set in the dripping pan of hot water and
bake about half hour i'm moderate
oven. The individual custards will bake
more quickly than the large one.
EMMA PADDOCK TELF0RD.