Evening star. [volume] (Washington, D.C.) 1854-1972, 1915-07-02
~ FHE
KITCHEN &c
PANTRY
Anchovy Sauce.

A quick and easy way of making an
chovy sauce is to stir two or three
spoonfuls Of prepared essence of an
chovy. which may be bought at any
grocer's, into pint of melted butter.
Let the sauce boil. and flavor with
lemon juice; time, ten minutes to boil;
sufficient, two teaspoons to pint.
Maple Custard.
Beat five eggs until spoonful can be
lifted without stringing; add one-half
cup of maple strip, a saltspoon of salt;
stir well, then add three cups of milk
and strain into mold or individual
cups; wet the inside of the cups with
cold water. The hot water in the pan
in which the custards are set to bake
should not boil after baking is begun.
Shrimp Chowder.
Two cups of shelled shrimp meat,
one-quarter cup of onion. one-quarter
cup of salt pork fat, two tablespoons
butter. four. cups milk, salt. cayenne.
blade of mace. one cup hot cream, two
tablespoons flour; cook onion in salt
pork fat; melt butter, add flour, milk
and seasonings; cook in double boiler.
with shrimpS broken or cut up in
cubes, twenty minutes; add strained
salt pork fat, hot cream and serve.
Fried Cucumbers.
Pare and cut into lengthwise slices
more than one-quarter of an inch thick
and lay for half an hour in ice water;
wipe each piece dry; sprinkle with
pepper and salt and dredge with flour;
fry to a light brown in good dripping
or butter; drain well and serve hot.
Raised Brown Bread.
Two cups cornmeal. ne-quarter yeast
cake, two cups boiling water; pour
boiling water on cornmeal; when luke
warm add dissolved yeast cake and re-
naming ingredients; beat well; let it
rise overnight. beat and pour into
buttered brown bread tin; bake in
moderate oven from one to one and
one-half hours.
Old-Fashioned Batter Pudding.
One pint of milk. four eggs, whites
and yolks beaten separately, two even
cups of prepared flour. one teaspoon
salt; beat up the eggs, add the yolks to
the milk; salt the -four and stir in. al
ternately with the whites; beat hard
and bake in a buttered pudding dish
forty-tive minutes; eat with sweet
sauce at once. as it soon falls.
Sweet Sauce.
To one pint of boiling water add
heaping -teacup sugar, tablespoon but
ter, pinch salt and tablespoon corn
starch dissolved in cold water; season
with nutmeg or vanilla; boil half an
hour: if good and we'll cooked it Will
be very clear.
Fried Bananas, Chatting Dish.
Cut four bananas in halves length
wise; melt one tablespoon butter in
blazer of chafing dish without using
the hot-water pan; brown the bananas
on both sides and serve with nut cur
rant jelly sauce made as follows: Bon
hree-quarters cup sugar and one
quarter cup of water together Tour
minutes; then pour onto one-third cup
currant jelly which has been beaten
until soft with a silver fork; then aod
one-thIrd cup nut meats oianched anu
broken in small pieces; then it is read.
to serve.
Deviled Crabs.
The following recipe is for one doze.-
crabs: One-half cup of milk, foul
eggs, ne-half cup of rolled bread
crumbs, a half cup of butter and sail
and pepper. Boil the crabs twenty
minutes and remove the meat from
| the shells, beat the eggs, rub the but
| ter and crumbs together and NIX ali
the ingredients. Clean the shells anu
| hlI them with the mixture. then put Ill
| the oven and brown.
Dreamed Crab Meat.
Two tablespoonful of butter, one
half cup of bread crumbs. one cup OF
| cream. one-half teaspoonful of dry
mustard. Put these ingredients into
a chafing dish and let them come to a
| boil, then stir in two cups of era .
! meat. Add the beaten yolks OF two
eggs, salt and pepper, and drop or
| two Of tobasco sauce.
Crab Meat in Tomato Shells.
Crab meat for the filing of chilleu
tomato shells is very much improve.
by the addition Of a taste of chilli sauc
to the mayonnaise with which tie
stuffing is held together. Another
filling for. this delicious vegetable con-
sists offlnely chopped pecan meats
mixed with cold cooked green peas
with which mayonnaise has been
beaten.