Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-07-11
W1HZ
PANTRY
Caulihower Hongroise.


pieces and pour over the following sauce:
Mix one and one-half teaspoonfuls Of
mustard. one and one-auarter teaspoon
fuls salt. one teaspoonful powdered su-
gar. one and one-quarter teaspoonfuls Of
paprika- Add yolks of three eggs lightly
beaten. one-fourth cup Of olive oil and
one-half Cupful vinegar. Cook over hot
water until mixture thickens. Remove
from fire and add two tablespoonfus but
ter cooked with one teaspoonfui finely
chopped parsley.
Grandmother's Sauce.
Cream together a cup OF sifted sugar
and half cup of butter: add tea
spoonful of ground cinnamon and an egg
well beaten. Boil teacupful of milk
and turn it. boiling hot. over the mixture
slowly. stirring all the time: this will
cook the egg smoothly. II may be served
hot cold.
Lemon Custard.
Two eggs, one lemon. one cup of su-
gar. three tablespoonfuls of -four. one
cup OF water. Make pie crust and let
it cook. Mix ingredients for custard
and let cook; stir while cooking and
when thick put in crust, put the beaten
whites OF the eggs on top and put In
the oven and brown. II preferred YOU
can use two lemons; this makes a deli
ciouS cuStard.
Lemon Sauce.
One cup Of sugar. half a cup OF but
ter, one egg beaten light. one lemon,
Juice and grated rind. half cup OF
boiling water. Put it in tin basin and
thicken over steam.
Plain Pudding Sauce.
pood So,,ca To .,o ,,.;th ,,,o;,, f,,,;,
pudding is made by mixing one cup OF
brown sugar, one cup Of best molasses.
half cup of butter and one large tea
spoonful of flour; add the Juice and
grated rind of one lemon, half a nut
meg grated. half a teaspoonful of cloves
and cinnamon. When these are all stir
red together add a teacup of boiling
water: stir 1t constantly; put into a
saucepan and let 1t boil until clear then
strain.
Sweetbread Croquets.
Parboil pair of sweetbreads: while hot
chop fine. season with salt. pepper and
piece of butter size of walnut, melted;
roll eight crackers and mix in the chop
ped sweetbreads with one well beaten
egg. Form in shape, dip in beaten egg.
ron In cracker crumbs and fry in deep
lat. A little chopped parsley may be
added. Serve with parsley sauce or
with white sauce.
Celery With Roquefort.
Select short. tender stalks Of celery,
leaving on leaves; wash and chill thor
oughly. Work three-quarters of a table
spoonful of butter until creamy and add
one and one-haf tablespoonfuls Rogue
and paprika and spread on inside Of
celery stalks. Serve on crushed ice
Pineapple Pie.
Cream one-third cup of butter with
one-haf cup of sugar. add two cups Of
grated pineapple-the pineapple should be
heated to the boiling point. Then add
two beaten egg yolks mixed with one
half cup of rich milk and one tablespoon
ful of lemon Juice and the grated peel
of lemon. Fill pie and bake. Cover
with meringue made of the whites OF
the eggs
Marlborough Pie.
Steam six medium-sized apples until
tender, then press them through a sieve
and add to them while hot one table
spoonful of butter Allow the sauce to
cool, add the yolks Of three eggs, well
beaten. the Juice and grated rind Of one
lemon one cup of sugar and one cupful
OF thick cream. Line two deep pie dishes
with rich paste, fill them with the mix
| ture and bake in a quick oven for thirty
minutes. Beat the whites of two eggs
to stiff froth, edd to them gradually
two tablespoonful of sugar and heap
this meringue over the top of the pies
Sprinkle lightly with graduated sugar
and return to the oven until the meringue
Is delicately Drowned.
Cake Shortcakes.
All berries can be made into short.
cakes with regular cake layers instead
Of biscuit layers. Any good layer cake
recipe will make a satisfactory cake
for this purpose. Two layers are more
easily handled than three. The berries
between the layers should be cut or
crushed. SO that the top layer rests
firmly in place. Sweeten the berries
and cover those on top with whipped
cream. When whipped cream is not
available make a sauce of crushed and
sweetened berries. either hot or cold.
to pour over the shortcake. A hot
raspberry sauce Is especially delicious
on a biscuit shortcake with raspber-
ries between.
Orange Shortcake.
Orange shortcake is delicious, es-
pecially when oranges are sweet, as
they are at this time of year. 1t can
be made with either cake or biscuit
crust. The oranges should be cut in
small cubes and sweetened. Any ex-
ira juice that gathers before the
oranges are spread between the layers
can be put into a pitcher for a sauce.
If made with cake, whipped cream
can be used.