Evening star., 1926-04-23

markets. Sss4lI then take yoa' but
a few minutes TO discover the food
that should 1Towrsbe prepared. You
will be ,renilnded that, Spring has ar
rived and that it is now time TO pre-
pare your faverite dishes for this
season.
Let us consider, first. roast lamb
with mint sauce. which is almost a
universal favorite, and right here we
must remember that lamb. like all
Young meat. must be well cooked to
no palatable. See that your oven is
really hot before you put the meat
in. Lamb should not be the least
bit rare, neither must it be too dry.
Keep il well basted. If there is not
much fat on the meat, it will be best
10 put some dripping or lard in the
pan with which to do tho basung.
When the lamb is cooked, put il on
another pan or dish to keep it hot
in the oven while you make the
gravy. This should be unthickened,
as for ordinary roast joints. Care
fully pour off all the fat, then add
to the brown PARTICLES that are left
& cupful or more of boiling water.
Let it boil we'll and season nicely
with salt and pepper. Then strain
ir4o a hot gravy boat, but do not
pour it over the meat. If liked, n
little may be poured around the meat
on the platter.
Mint sauce is the usual aCcornpani-
ment to roast lamb. and it is easy to
make. The proportions Of mint and
sugar used vary according to individ-
ual taste. The mint must be chopped
very fine. The tiny sacs containing
the strong essence on stem and leaf
are ruptured by this cutting and the
oil permeates the mass of greenery
strongly. The cut mint for this reason
should not be put at once into the
vinegar, but instead. should be kept
for an hour to allow it's flavor to
communicate itself throughout its
bulk. The sauce should always be
made an hour or two before it is
used at the table, as then the vinegar
receives the full aroma of the mint.
Dissolve two tableSpoonfuls of fine
sugar in one tablespoonful of boiling
water. Add three heaping tablespoon
fuls of finely chopped mint and set
away for half an hour. then add one
tablespoonful of olive oil and half a
cupful Of good vinegar.
Spring Chicken.
Clean and cut into pieces as for
a fricassee. Wipe each piece with
a dry cloth. dip in slightly beaten
egg and roll in fine bread crumbs.
Arrange in a deep buttered pan and
place in a hot oven for three-quar-
tors of an hour. basting three times
with melted butter. Make a broth
with the neck and tips of the wings.
Into a saucepan put one tablespoon
full each of butter and -four. one
third teaspoonful of salt and a dash
np VI
mixed, add gradually one cupful of
The broth and when thickened add
one sprig of parsley, one-half.a bay
leaf, q sprig of thyme, a slice of
onion and one-fourth of a green pep
per. Simmer for 10 minutes, strain
into a double. boiler or saucepan, add
onehalf a cupful of liquor from
cen OF mushrooms, two tablespoon
fuls of chopped mushrooms and
more seasoning if necessary. While
The chicken is being transferred to
hot platter. mix together the
beaten yolks of two eggs and one
half a cupful of cream and add TO
the sauce. Stir for a minute longer,
then take quickly. from the fire and
add one tablespoonful of lemon
Juice. Pour round the chicken and
garnish with sprigs of parsley and
STRIPS OF crlSpty 1rled bacon.
Sweetbreads i'm Peppers.
Cut off the tops of six green pep
pers far enough down to remove the
stems. Cut down the three parti-
tions, removing them and the seeds.
Soak the peppers in cold water for
one hour in order TO draw off the
peppery taste. Cold water
81
boiling water. Put a pair of sweet
breads to soak in cold water for one
to two hours, changing the water two
or three times. Put them in boiling
water and parboil for 80 minutes.
When done, carefully remove all the
Tough and fibrous skin and pipes
and break the Sweetbreads up into
cubes. Make a cream sauce with
one tablespoonful each of butter and
-four rubbed smooth over the fire.
Add slowly bne cupful of milk. stir
ring constantly to prevent Jumping.
Flavor with one bay leaf and one
teaspoonful of salt. Let boil one
minnie to destroy the raw taste of
the -four. Remove the bay leaf, add
the sweetbreads, then stir until they
are thoroughly heated. Take from
The fire and fill the pepper cases
with the mixture. Serve in rame-
kins or cups, or make a standard
for each pepper from orange wood
toothpicks cut short. Set them on
a platter and garnish with parsley.
Shad, Halibut, Smelts.
shad is at its best when pIanked or
broiled.. To plank it, buy a seasoned
oak plank, TO be found in a llousefur-
nishing store, and fasten the split fish
skin side down on the planfl Make a
hasting sauce with melted butter. twice
AS much boiling water, a. sea soning of
vinegar or lemon juice and catsup and
able sauce to taste. Pour a little
over the fish as it goes in the oven,
which should be as hot as possible,
and repeat the basting every 10 or Is
minutes until the flesh begins to draw.
hack from the bones. Take out, gar
nish. with potato roses and tiny piles
Of diced cooked vegetables OF con-
trasting colors, and send to the table.
Serve with it asparagus and new
potatoes.
Halibut Creams-Chop one pound Of
cooked halibut. then pound it fine.
Coat some small wet molds with liquid
a spic jelly allow to. set, then decorate
with a, little chopped parsley, d little
yol5 of hard boiled egg rubbed through
a sieve, and. a little chopped picked
walnut. Dissolve one heaping table
spoonful of powdered gelatin in four
tablespoonfuls of boiling water, then
add the pounded halibut, q quarter of
a teaspoonful of paprika, one tea
spoonful Of .anchovy sauce, half a cup
full of white sauce, half teaspoonful
OF vinegar, and one teaspoonful Of
lemon juice. Then fold in. half a cup
full of whipped cream. Fill the molds
with this mixture, then pour on the
top of each a thin layer OF aspic
Jelly. When firm, turn out onto a cold