Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-09-08
~ M
| PANTRY
Poached Egg and PURGE.

/
Line individual shirring dishes with
one cup of chicken PURGE, one-fourth
cup of butter, whites of two eggs and
a cup of cream. Break an egg in the
center of each shirring dish, and poach
by standing in hot water for about ten
minutes. Serve with pepper, salt and
| butter.
Ragout With Soft Eggs.
| Dip generous-sized bread cubes in
melted butter and let brown in oven.
FIJI with chopped chicken and beef
tongue seasoned and heated in cream,
and mixed with bread crumbs which
nave been scooped from the center of
| the cubes. Let eggs stand for about
twenty minutes in water just below
the boiling point, then shell and place
one upon each cube Garnish with
parsley.
Casseroled Beef.
FOR casserole of beef select a ton
round. cut the meat into convenient
pieces for serving and roll in flour.
Ihen saute two or three slices of
onions in a tablespoonful of butter
until they are brown, put the meat in
ana brown it on both Sides Turn in
ABOUT a cupful of water stir until il
Is slightly thickened season with salt
ana pepper, and sauce if it is wanted
cover ana cook very slowly in the oven
until the meat is tender. Add potatoes
! Gu. INTO dice or balls and parboiled, and
Ieturn 10 the oven until the potatoes
are done. Button mushrooms NAV he
aooeo with the potatoes or carrots cut
In dice and half cooked glass of
s ;a may be added just before serv-
ing. some persons use a little lemon
juice. -eio4'
casseroled Chops.
ror a casserole of chops, saute the
chops In pan with minced onions until
ICY are wen Drowned. Then put the
chops into the casserole, cover them
win Two minced peppers, the contents
VI bottle of button mushrooms, diced
potatoes that have been parboiled and
can or peas drained from their liouor
Molsten the contents with ho1 water
season with salt and pepper and coox
slowly for about half an hour. some
persons add a tomato.
Apple shortcake.
elit together two cups flour, two tea
spoonfuls baking powder, one-half tea
spoonful salt, and one-half Gun of
sugar Work in with the fingers one
tablespoonful butter; add gradually one
"ei-peaten egg and enough milk IN
MAKE soft dough: divide into two
parts roll out the desired shane on y
ria ti BOARD, and bake in Washington
minutes; Split and butter them WIEN
taken from the oven. Have five or
SIN Jelly apples cut in small slices
,;t.' them TO taste and wamn Them
.h n'.le oy setting them on the back of
the stove. Crush them slightly and
spread between and on top Of the Law
ers' spread whipped cream on top.
Polenta.
| Inc nearest We can come to fhis die
elnctively Italian dish with the means
we nave at our command in this coun.
Try Is 10 use yellow cornmeal for it
ohiess the genuine article can be pro-
cured from an Italian grocer. The imi.
tation is not as good a copy of the
original as could be wished, but it is nv
no means to be despised Into a mini
or boiling water. slightly sailed. stir
enough yellow cornmeal to make a
s sGpp mus nau and a. cook about an hour.
| thoroughly done take it out by the
spoonful and put it on a dish and pour
over 1t a cupful of highly seasoned
loiHdto sauce, StreW cheese over this
set the dish in the oven for five min.
utes and then send to table A good
Drown gravy may be used instead nj
tomato, or you may mix gravy and
tomato together.
Cream Mayonnaise.
Cream mayonnaise is an excellent ar
compartment to vegetable salad. iced
asparagus tips. green peas or arti
choke hearts. 1t is made by adding an
equal quantity of thick sweet cream
whipped very stiff to mayonnaise. In
which lemon juice has been the acid
used Two tablespoonfuIs of lemon
Juice to half-pint of oil and yolk Of
one egg is good proportion. The
cream and lemon juice make a very
white mayonnaise. If a part of this il
colored green by the addition of little
extracted spinach juice the two used
IN combination, salad may be beau
TRULY decorated. Mayonnaise is frozen
when desired. by being packed in a
glass jar with tight-ftting screw cover
and buried in ice and salt for two
hours.