Evening star., 1915-04-04

run to cold asparagus, with a vinai-
grette dressing. This is made of oil,
, vinegar or sour wine, salt and pepper.
Add vinegar to mix well, then as much
oil as is liked with seasonings also to
suit the taste. OF course. the asparagus
has been cooked in salted water, then
drained and chilled.
Nine. Begues' Egg Salad.
Boil six eggs and cut in halves. Ar
range nicely on a bed Of lettuce; sea
son with salt, pepper. vinegar and oil.
A spoonful of finely chopped parsley Is
sprinkled on the whole.
Mime. Begues' Stuffed Eggs.
Boil six eggs and cut in halves, put
ting the whites aside. Mash the yolks
with a large spoonful of butter, two
spoonfuls of bread crumbs, one boiled
carrot chopped fine and salt and pep
per to taste. Fill the whites with this
mixture. garnish with lettuce or cress
and serve with cold sliced ham.
Flawns or Cheese Cakes.
These are modern adaptation of the
old ''fiawns." a favorite Eastertide cake
in England. AS formerly made, there
was tedious separation of curds and
mates that by taking a neufchateI or
cream cheese as the foundation. This
is crumbled fine and added to the other
ingredients, allowing to each neufchatel
cheese one small cup Of sugar. the graf
ed rind and half the juice of one lemon.
half cup each Of sifted cracker crumbs
and currants. one tablespoonful of
melted butter, half a nutmeg. grated; !;
half a cup OF cream or rich milk, a
salt spoonful OF salt and four eggs.
Crumble the cheese and cracker
crumbs together. beat the eggs. and
spices Next add the butter and
cream. and lastly the currants. lemon
Juice and rind. Mix thoroughly and
nll patty tins lined with pug paste.
Ornament the top with currants and
slender strips Of citron and bake in a
quick oven, taking care that they do
not get too brown.
Crown Roast of Lamb.
This makes an attractive dish at any
time. Even an inexperienced carver
can manager to serve 1t gracefully. 1t
consists Of rib chops trimmed and tied
| or skewered together, then roasted to
a rich brown in a hot oven. The BUTCH
er will attend to putting 1t in shape. Il
should be roasted. meat side down.
oiled paper to prevent their charring.
The center Of the roast may be filled
with finely chopped meat or a force
meat of bread crumbs and fine herbs.
When ready to serve, Rarnish with
potato roses or mounds Of mashed po-
| tatoes interspersed with sprigs of pars-
| ley. A border of peas usually goes
with this roast, and mint or currant
| jelly is a delightful addition. When
carving, simply cut through the con-
nection between the ribs and serve
each guest with a rib and portion of
the forcemeat. potato and peas.
Mint Jelly.
! Pour two cups Of boiling water over
a bunch of freshly bruised mint leaves.
| then steep. closely covered. for twenty
minutes. Strain, and to a pint of the
liquid add one package OF currant.
| lemon or other acid patent jells or a
half package of gelatin that has been
soaked in little cold water reserved
from the amount measured out from
the tea. Add sugar to- sweeten and
lemon juice to make as acid as desired.
stir until dissolved and set away to
cool. AS It begins to thicken, stir in
two tablespoonfuls Of capers. pour into
| tiny individual molds and set away to
harden. When cold, turn out and gar>
nish with tiny sprigs of mint.
EMMA PADDOCK TELFoRD.