Evening star., 1914-11-24
Celery With caviare.

Cut celery into two-inch pieces and curl.
Spread uncurled portion with caviare.
Arrange for individual service on a small
crisp lettuce leaf on a fancy plate and
earnish with a radish cut to represent
tulip.
To curl celery-Cut thick stalks Of
celery in two-.nch pieces. With q sharp
knife, begin at the outside Of stalks
make five cuts parellel with each other.
extending one-third the length Of pieces.
Make six cuts at right angles to cuts
already made. Cut other end In same
fashion. Put pieces in cold or ice water
and let stand several hours, when they
will curl back, and celery will be found
very crisp.
Oyster Soup.
1 at. oysters. teaspoon Worcester
j at. chicken stock. SHIRE Sauce.
" cun -four Few grains cayenne.
i cup cream. I teaspoon finely chop
ped parsley.
Pick over oysters and parboil in their
own liquor five minutes. Strain liquor.
add stock and bring to boiling point
Melt butter, add flour and stir until well
blended, then pour on gradually, while
stirring constantly, the hot stock. Bring
to the boiling point and let simmer five
minutes. Just be ore serving add cream
and pasboiled oysters.
Roast Turkey. .
Dress, clean, stuff, truss and roast a
ten-pound turkey. Remove to hot platter
and garnish with celery tips. The stuff
fing is made by browning slices of onion
in butter, tossing about in the same
skillet with mashed potatoes and
mingling with this stale bread. soaked
in hot milk. into which an egg has been
broken. Season with poultry herbs. salt,
pepper, chopped parsley and celery. =.
Glazed Silver Skins.
Peel twelve small onions and cook in
boiling, salted water until tender. Drain
thoroughly and saute in three tablespoon
fuls butter to which is added one table,
spoonful sugar until delicately Drowned.
Squash soufle.
To two cupfuls Of hot, steamed squash.
forced through a sieve, add one table.
spoonful brown sugar, one teaspoon
full salt, one-eighth iteaspoon.ul pepper.
one and a half cupfuls rich milk and the
yolks of two eggs, beaten until thick
and lemon colored Cut and fold in the
whites of two eggs beaten until dry. turn
into buttered baking dish and bake until
firm.
Frozen Cranberries.
Pick over and wash four cupfuls cram
berries. Add one and a half cupfuls
boiling water and two and a quarter cup
fuls sugar and let boil twelve minutes,
skimming twice during the cooking. Rub
through a sieve, cool and thl to over
flowing one half pound baking powder
boxes with mixture. Pack In salt ano
ice, using equal parts, and let stand four
hours.
New England Thanksgiving Pudding
Pour four cups of scalded milk over
one and a quarter cups rolled crackers
and let stand until cool; add sugar to
sweeten, four eggs slightly beaten, nut
meg (half teaspoonfuD, half teaspoonful
cinnamon, half teaspoonful salt and one
third cupful of butter. Parboil one and
half cups raisins seed and add to the
mixture: turn into buttered bread pan,
and bake slowly three hours, stirring
from settling. One cupful of molasses Is
better than sugar for the sweetening.
,- Mousselaine Sauce.
Yolks of four eggs. l cup heavy cream.
cup powdered sugar teaspoon vanilla.
2 tablespoons brandy. Few grains salt.
Beat yolks of eggs until light and add
gradually. while beating constantly, the
sugar and brandy. Place on range and
cook five minutes, stirring constantly.
Set in pan Of iced or very cold water
and beat until mixture Is cold. then add