Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-08-17

bread will crumble, and bread baked
! in round tins is preferable to that cut
| into slices and cut with biscuit cut
| ter since the baked edges preserve the
shape Very moist filings should be
! laid between lettuce leaves. and by
| buttering the bread the moisture can
not penetrate IT and make it soggy.
The simplest thing by way of hot
dish is something heated in cream
sauce The rule for it never varies:
tablespoonful of butter and a table
| spoonful of flour cooked together until
they bubble, then a cupful of rich milk
added with salt and pepper. and the
whole cooked and stirred TO thick
cream With this foundation one can
evolve any number of delicacies.
A Good Chicken Dish.
II there is cold chicken at hand this
may be diced and heated IN II with
celery salt and chopped parsley, or
canned lobster may be cooked in 1t, or
salmon may be mixed with it. with or
without a spoonful of curry powder. or.
if scallops or clans are in season. they
may he dropped into this cream.
Other bits of a dinner such as cold
tlamb or veal. may be put into sauce
which is quite as good, made with a
cupful of stock or beef extract, thick
ened and seasoned with tobasco or
Worcestershire sauce, lemon juice ana
chopped parsley. AS the meat heats
in this a cupful of chopped mushrooms
or asparagus tips may be added, with
good results.
There are great possibilities in can
of sardines. Drain them from the oil.
free them from skin and bones and
pound them fine. adding melted butter,
pepper and celery salt. Place sna
frying pan over the fire. put in table
spoonful of butter. and, when this is
melted, stir in a tablespoonful of flour,
adding, slowly, two tablespoonfuls OF
cream. When this is smooth add the
minced fish, stir for moment and mix
in. slowly. the beaten yolk Of an egg.
Spread this over hot, buttered toast and
serve with fragrant coffee.
Cheese toaSts form a novel dish, and
these to be at their best should be
served very hot. This can only be &C
presence of the guests. The outfit is
simple: chatting dish or little gas
stove and granite frying pan, plate
of rich cheese. thinly sliced; butter,
mustard. pepper and milk or cream:
Melt some butter, lay in the cheese and
stir until that is melted also, moisten-
ing with one of the above liquids until
the cheese is creamy. Season with mus
tard and pepper and spread over hot
toast, which may be brought from the
kitchen with the cocoa or coffee.
Cold Dishes Are Appetizing.
Delicious cold dishes for serving may
be prepared in aspic with little trouble
when one knows of the anticipated re-
past a day in advance to allow time
for the aspic to stiffen. Many forms of
fish. meat and eggs may be served cold
in this appetizing aspic, which is pre-
pared by favoring a rich. clear soup
stock with lemon, cloves. bay leaf or
the favorite herbs. and stiffening it
with one ounce OF gelatin to each
quart of stock.
A delicious dish may be served either
with canned salmon or by boiling a
large salmon and skinning it carefully
to show the pink flesh. Only salt and
pepper and a little butter will be re-
quired for seasoning the salmon, which
will take its flavor from the aspic. Lay
the fish, when done, on a long, deep
fish platter. on a thin layer of partially
hardened aspic, with a generous por
ton of the aspic poured over the fish