Evening star., 1914-11-25
~ TEE
hsT1G1HEH| e
PANTRY

| Royal Sauce.
| To one quart of sweet cream add two
parts of boiling water; sweeten well
ana flavor with powdered mace. This
Is q delicious sauce to serve with rice
puddings, apple dumplings, etc.
| Brown Sauce.
; one-half cup of brown sugar mixed
with one-fourth cup of butter; add a
pint of hot water. little vinegar and
as much flavoring as desired. Thicker
with one tablespoonful of -four moist
ened with little milk, and boil This
sauce should be served hot.
Foaming Sauce.
Melt one cup of sugar in little
water and let boil. Stir in the desired
flavoring. then add the stiffiy beaten
whites of three eggs. Serve at once.
Chocolate Kisses.
Gradually add two cups of pulverized
sugar to the beaten whites Of four
eggs, and continue beating. Fold in
two cups of bread crumbs, four ounces
of unsweetened chocolate. grated: two
teaSpoonfuls of cinnamon and two
teaspoonfuls of vanilla extract. Drop
from the tip of a teaspoon two inches
apart upon a creased pan and bake in
a moderate oven.
Broiled Ducklings.
Broiled ducklings or broiled squads
dressed with herbs, butter and cress.
Flatten the birds, brush over with oil
or butter and broil quickly. Melt four
Ia ablespoonfuls Of butter in a saucepan,
add a mixture of fresh herbs, includ-
ing sage and thyme, and season with
onion salt. Dress the game on heat
ed platter, pour over the butter and
garn;sh with cress sprinkled with salt
hearts.
Virginia Stuffed Ham.
Put one ham into boiling water and
cook three hours; cool and remove the
skin and bone. Make dressing of
loaf Of white bread, three onions (chop-
ped fine), one tablespoon butter. one
teaspoon each celery seed, sage and
thyme, and little pepper and salt.
move the bone. Fill the cavity with
the dressing. Sprinkle with brown
sugar and bake slowly for two and
one-half hours. Baste with the liquor
in which the ham was boiled.
Tongue With Mushrooms.
Take one beef tongue and boil two
skin. Then make gravy in large sauce
pan. Take two tablespoons salt pork, cut
in small dice, one large onion and one
Glove garlic chopped fine and fry brown
in a little butter. Then add two cups o.
the tongue stock one can mushrooms.
one tablespoon Worcestershire sauce, a
good pinch Of powdered bay leaf. thyme,
salt and paprika, one Glove and three
green olives Thicken with two table,
hrnyx
gravy and let cook slowly thirty minutes
Serve on large platter, garnished with
parsley.
Jellied Celery Salad.
Soak two tablespoonful Of granulated
gelatin in two-thirds cup of cold water
ten minutes, and dissolve by adding one
cup of boiling water; then add third
cup of sugar. four and one-hal. table
spoonfuls OF lemon juice, one-half table
spoonful Of grated fresh horseradish root,
one teaspoonful Of salt, one-eighth tea
spoonful 0. pepper and a few grams OF
cayenne. Color green and strain Wash
and scrape stalks of celery and cut 10
small pieces. There should be one cupful.
When Jelly mixture begins to thicken adj
prepared celery. Turn into a pan first
dipped In cold water and chill. Cut in
finger-shaped pieces and arrange for IN
dividual service in nests Of crisp let
tuce leaves. Accompany with French
dressing
Chicken Outlets.
One cup of chopped cooked chicken
seasoned with one-half teaspoonful OF
salt, one-fourth teaspoon. .ul Of pepper.
few drops Of onion juice and one tea
spoonful Of lemon juice. Make a sauce.
using two tablespoonful of butter. one
! tablespoonful of -four, one-half cup Of
cream and one egg: add this to chicken,
and cook all together three minutes. Cool.
shape In the .orm Of outlets, roll In fine
breadcrurnbs, dip in egg, roll in crumbs
and fry in deep fat. Serve with white
mushroom sauce.
Apple Fritters.
Mix and sift one and one-third cups
of pastry -four. two teaspoonfuls of bak-
ing powder and one-fourth teaspeonful of
salt. Add two-thirds cup Of milk grad
uaIly. while stirring constantly, and one
egg we'll beaten. Wipe. pare, core and
cut two medium sized sour apples in
e ghths, then cut eighths in thin slices
crosswise Stir apples into batter. Drop
by spoon uls into not deep fat and Try
until delicately Drowned. Drain and
sprinkle with powdered sugar.
Apple Float.
Pare, core and slice two pounds Of good
cooking apples. Add enough water to
prevent them from burning. and simmer
until soft enough to be passed through
s eve Sweeten to taste Whip the whites
of three eggs to a stiff froth. Add the
apple pulp tablespo onful at time, ami
beat until perfectly stiff. Make Gus
tard with the yo:ks of the eggs and
pJpt of mill Sweetened tn taste and fla.