Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-03-31
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PANTRY

Lamb Chops, Montespan.-Have the
chops cut about quarter of an inch
thick and nicely trimmed Dip them
in beaten egg and then roll them in
seasoning of finely minced parsley. lit
tie salt and pepper, grated lemon peel,
and a little grated nutmeg. Heat large
lump of butter in deep frying pan, put
in the chops and fry till well Drowned.
Put tablespoonful of -four and a small
lump of butter into a stewpan, stir over
the fire, pour in one-haif pint of clear
veal gravy and stir till boiling. Drain the
chops. place them on a hot dish, stir in
one wineglassful of red wine with the
sauce, strain 1t over the chops and serve.
Braised Breast of Lamb.-RemOve the
bones from breast of lamb with
sharp pointed knife. season the meat wen
with salt and pepper, and roll 1t up and
tie securely with Irvine. Chop 1ne one
onion, a slice of carrot and slice OF
turnip Put these in braising pan with
lump Of butter and stir over brisk
fire for five minutes; then put in the
lamb. sprinkling it well with flour. Place
the lid on and stand the stewpan where
the meat will cook slowly for another
hour, basting it frequently. When ready,
remove the meat, cut off the string and
place on a hot dish. Skim the fat off the
gravy, strain the latter over the meat,
and serve while very hot with sauce
boat of tomato sauce.
Lamb Outlets, Duchess-Trim neatly
outlets that have been cut from neck
of lamb, scrapinS the top of the bone
till clean. Place them in a frying pan
with lump of butter and fry. When
cooked drain the outlets and leave till
cold. Put into saucepan two or three
mushrooms, a finely chopped onion, a
sprig of parsley and lump of butter
Stir over the fire till hot. then pour in
one breakfast cupful of white sauce. the
juice of lemon and liason of three
well beaten yolks of eggs and one table
spoonful of powdered sugar Stir this
mixture by the side of the fire till 1t Is
the thickness Of cream. then dip the cut
lets into it, coating them well with the
sauce and setting them to one side to
cool Brush the outlets over with beaten
yolk of egg, roll them in breadcrumbs,
and fry them in butter till well Drowned
Put a PURGE of green peas in the center
of a hot dish. forming the outlets around
it in an upright position, slightly over
tapping one another. and serve with a
sauceboat of white sauce.
Coffee Cakes-Boil a pound of rec until
it is soft. then NIX with it two pounds
of flour and half pound of fine corn
meal and cake of yeast mo Stoned with
cold water. Let this dough rise over
night, then make into small cakes and
bake in well buttered pan. or. better
STILL we'll buttered baking sheet.
pound of oatmeal -four mix a little salt
and make a dough by adding a teacup
full of boiling water. Turn this on to a
board well sprinlkled with meal, knead
lightly, roll thin as possible. and cut into
shapes desired. Brown first on one side
and then on the other, and when the
cakes are crisp they are ready for use.
Breakfast Rolls. Invalidide.-!Sift a
pound of flour on the table and rub in
four ounces of butter, make a hollow in
nn q
half cake of yeast dissolved in little
warm water or milk (preferably9, and
set to rise in warm place. Form a
light dough and allow to rise again.
Shape into rolls and allow to rise in a
warm pace for ten minutes, brush over
with egg, and bake in a medium oven
for twenty minutes.
Baking Powder Doughnuts.-Cream two
tablespoonfuls of butter with a cupful
Of sugar and two eggs well beaten and
then a cup of milk Mix two cups Of
flour together with two teaspoonfuls of
baking powder and half a teaspoonful
Of nutmeg, and add that to the sugar
and egg mixture. Roll the resulting
dough out one-half inch thick, cut with
doughnut cutter and fry in deep fat.
When cool sprinkle with powdered sugar.
This makes bout two dozen doughnuts.t
Scalloped Lobster.
Pick out all the flesh from fresh hen
lobster. Place the spawn in a mortar
with two ounces Of butter and pound till
smooth, then pass through fine sieve
Mince the flesh of the lobster and season
with pepper, salt, moderate quantity
Of spice and little cayenne. Put the
mince into a stewpan with one-half table,
spoonful Of finely chopped parsley, the
strained juice Of a lemon. small lump
of butter, and two or three tablespoonful
Of thick cream. Stir the mixture with a.
wooden spoon over the fire till very hot.
then stir in the pounded spawn. Fill
some scallop shells with the mixture,
leveling 1t smoothly over the top.
sprinkle over plenty of grated bread
crumbs. and put a few small pieces of but
ter on each Of them. Now place in the
oven and bake till nicely Drowned. Serve
on a folded napkin.
Oyster Pie.
Line a deep pie dish with puff paste
and fill with slices, of stale bread, hutter
the paste that covers the edge of .sthe
dish, lay a cover of puff paste over the
top. press the edges very lightly together.