Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-04-09
Recipes for Vari-
Gus Spring Delicacies.
To Prepare Sllad Roe.

| Lemon Punch.-A good way to make
| lemon punch is to add two cups of hot
tea. made by pouring two cups of boil
| ing. bubbling water on two teaspoons Of
| tea leaves and letting it steep for one
! minute to the juice of two lemons. a
quarter of cup Of sugar, the shredded
peel of, half a lemon. Dilute with water
as desired and chill before serving
Cucumber Sauce-Rerovc the skin
! from two cucumbers and CRATE them.
Season them with salt, pepper and good
| vinegar. Serve with boiled fish.
! Cherry Salad.-Stone ripe cherries
and mix with French dressing made OF
| three parts Of olive oil to one of lemon
! juice. Let them stand in the r.friger-
ator for an hour and serve on crisp Ley
| tCce leaves.
Lobster Salad.-Boil and separate q
+. lobster and cut into inch lengths. MIN
| with a little French dressing and let il
! narinate for couple of hours. just
before serving mix with maNonnaise
| dressing and serve on lettuce leaves.
/ The custom today is to make lobster
| salad as near the time OF eating as pos
! sible.
Orange Meringue Pie.
Substitute oranges for lemons in a
regular lemon meringue pie recipe II
| is more savory if the grated rind Of half
! d lelncn ana ma an orange ana llt
! juice of i lemon and orange are used
/ together.
! Chocolate Sauce for Ice Crcam.-DIs>
| solve one-half cake of chocolate in one
!! cup of milk. Let it come to a boil and
| add half cup of sugar and small
piece OF butter. Let this boil for four
! or five minutes. Remove from the fire
| Season with vanilla and set aside To
cool, but do not chill Serve with ice
! cream.
| Mint, Sauce.-One bunch Of mint Ga
| good handfuD. one large tablespoon
! Of sugar. four tablespoons Of vinegar.
! pepper. c-half teaspoon Of salt,
| four tablespoons of boiling water.
| Remove the leaves and tips from the
| cDarser parts of the stalks: chop al!
| the best part as. fine rs powder. Put
ii in 4 bowl and pour over ii the
! closely and set aside until cool, about
| fifteen minutes. Then add the vine
| gar pepper and salt. Serve very cold
| with roast lamb. The sauce should be
! thick with the chopped mint; il is
| usually the reverse, vinegar and water
Potato Puff.-Two cups of hot o.
I cold mashed potatoes. three table
| spoons of cream. one tablespoon OF
| butter. two eggs. salt and pepper.
| Put the potatoes into frying pan.
adding the yolks of eggs, cream and
| seaSoningS. Stir over the fire unit!
well mixed and hot. Remove from
the fire. Stir in carefully the whites.
| beaten to a stiff froth Heap on a
creased sheet Of tin or in gem pans.
| and bake in a quick oven until vel!
/ Drowned.
| Stuffed Tomatoes = Three-fourths
| pound of white meat. chicken. veal or
| lamb: bulk of meat in bread crumbs.
| one heaping tablespoon of chopped
! parsley. one heapins tablespoon Of
chopped ham. one tablespoon Of vine
gar. one egg. one saltspoon OF SAT-.
| pinch Of sugar cayenne to taste. one
| onion, grated: twelve medium sized
! tomatoes. Chop the meat very fine,
!! add stale bread crumbs: then all the
other seasonings. reservins the egg.
( Cut the stem end from the tomatoes
scoop out all the soft part with a
| small spoon, being careful not to
! break the outer walls, Drain the
! fruity part Of the tomato and mix II
| with the Stuffing. Chop all together
| very fine. Have the empty tomatoes
| in a tin pan with small lump OF
/ butter. Put the lump Of butter INTO
| the frying pan, and when hot put III
! the dressing and stir ii over sharp
| fire taking care not to burn. Re
msve from the fire. II not as soft
as a very thick custard add little
! broth. When slightly cool beat IN
mixture. Cover the tops with bread
crumbs and dots of butter. bake about
| thirty minutes. Serve as a separate
! entree or with chicken or veal.
Planked Shnd, Southern Style.
! First of all. the plank on which
! the shad is to be cooked should be OF
we'll seasoned hickory or other hard
! wood 1t must be at least three inch
! es thick. and made to fit the oven.
| slightly scooped out in the center to
| hold the juices ST d butter the
shad and tack to yohr not plank. skin
! side down. Cook half an hour: sea.
son with salt. pepper and olive oil
or butter. Garnish with parsley or
] lemon slices.
! Shad Roe Sauce--Nash two shad
roes in cold water, put them III
| stewpan and add one teaspoonful OF
| salt and cover with boiling water:
simmer. but do not boil. New drain,
take off outer skin and mash fine. In
another saucepan put one-quarter
/ pound Of butter, one-quarter teaspoon
! of mace and one gill of madeira. Add
the roe gradually; let boil up and
/ serve.
Soft shell Crabs-Lift each point OF
T, the back shell and carefully remove
ayarv mart IF the SDOnPy substance