Evening star., 1921-12-29
Tested Recipes.
Roast Chicken.

Roast C01Ckems
Select a plump young rooster
Weighing not less than three pounds
SINCE. draw and truss it for roasting
season with salt. Cover the breast
with a large. thick slice of fat bacon
On the bottom of the roasting pan
place one sliced carrot, one sliced
onion. a bay leaf and half a cup Of
finely chopped bacon. Place the
chicken on the vegetables, spread
over two tablespoons of butter and
bake in medium hot oven one hour.
Baste frequently. The sweet pota-
the pan with the chicken and basted
at the same time the chicken is
TASTED. When nearly done remove
the bacon from the breast and allow
the chicken to brown. Remove the
strings and place on a hot platter
with sweet potatoes. Pour off the
fat In the pan and add to the liquid
remaining half a cup of milk mixed
with two teaspoons of flour. Boil up
once. season and strain. Pour part of
the sauce around the chicken on the
platter and serve the rest in sauce
boat. Garnish the chicken with
Watercrcss.
Egg Plant, Martha.
Slice two large eggplants length
wise in quarter-inch thick slices. DO
not peel. Fry the slices in butter
until they are a light brown. Hea,
two cups of tomato pulp in the but
ter the eggplant was fried in. Place
alternate layers of the eggplant ana
tomatoes in deep earthenWare bak
ing dish until the dish is full. Add
enough good beef gravy to fill the
crumbs mixed with grated cheese.
Bake one hour. Serve in the same
dish.
California Lettuce Salad.
Wash and remove the outside
leaves from two heads of fancy let
tuce. Break the leaves into short
pieces, place them in clean cloth.
gather up the four corners and thor
oughly shake to remove the water.
Sprinkle the lettuce with little finely
chopped mint. Place in a salad bowl
garnished with watercress and serve
on the side good French dressing.
California Fruit Pudding.
This is one of the best puddings
that l know of made without suet.
Beat well three eggs and beat into
them three-quarterS of cup of Sifted
-four. three tablespoons of sugar, two
teaspoons grated nutmeg. one table
spoon grated orange rind, one tea
spoon grated lemon rind and one cup
of milk. Beat smooth. Now add two
thirds Of cup of seedless raisins.
two-thirds of a cup of chopped seeded
raisins. half cup chopped figs. half
a cup of chopped blanched almonds
and one-third of cup of butter
broken into small bits. Mix we'll and
fill buttered mold two-thirds full.
Boil for two and a half hours. Do
n "a ylro far ctr hNt inc tor
the pudding is placed in the kettle.
Denver Frozen Pudding.
A frozen pudding served at the
hotel in Denver would be nice for
those who do not care for the hot
puddinss. This is made by soaking
one cup of macaroon crumbs in two
cups of thin cream for one hour. ADD
to the soaked crumbs half cup os
sugar, one-third of a cup of orange
juice and onethird of a cup of cider.
Place in a freezer and freeze to d
mush. Add two cups of stiffly beaten
cream. Place a layer of chopped
vidual molds or cases. then fill with
the frozen macaroon mush. Sprinkle
the tops with macaroon crumbs and
Drowned sliced almonds. Pack mounds
in half-cracked ice and rock salt for
two hours. Serve with this sauce:
Orange Marshmallow Sauce.
Cut up half a pound of marshmal-
lows and cover with half a cup OF
orange juice. Cook two cups of sugar
with two-tilirds of a cup of water
until it will spin a thread when
pour slowly into the stifs1y beaten
whites of three eggs. Beat until
creamy. and when cool add the soaked
narshmallows.