Evening star., 1926-04-23
Spring Selections Of Food
Most Satisfactory Ways OF Preparing the Various
Items Which Are to Be Included i'll Appro- III.
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! dish. Serve garnished with cresS,
chopped aspic and tomato jelly. "A Z
! Ssmelts With Lemon Sauce.--Suppiy
| two moderate sized smelts foreach per
| son to be served. Wash. clean and
| dry the fish. Dip each one in little
hour.,to which has been added a sea-
soning OF salt and pepper. Brush over
with beaten egg, then roll in fine
white bread crumbs. Fry for about
minutes in plenty Of smoking hot
fat. Drain and serve very hot with
lemon sauce To make the sauce, heat
three heaping tabiespoonfuls of butter
and beat it to a cream. Whip into 1t
the strained juice OF two small lemons
and a generous tablespoonful of finely
chopped parsley. 1t should be a light
green cream when done. Fill with
this mixture the halves Of lemons
from which all the pulp and inner
skin have been scraped, and garnish
the dish of smelts with them, serving
one of the cups with each portion of
fish.
Rhubarb and Strawberries.
Puddings and pies made with rhu-
barb are equal in juice giving prop
critics to any made from fruits and
equal also in acidulous power. With
various other fruits, rhubarb makes
excellent preserves. With figS at
makes one kind, with lemons another.
with oranges another, and with dates
another. AS an aid to other foods,
a rhubarb dish Is excellent. Taken
plainly stewed, so that the acids are
tart in it. the stalk acts as foe
to gout and TO rheumatism, for it
neutralizes the uric acid.
Rhubarb Charlotte-Thickly butter
an oval mold or deep dish. Crumble
the inside of a loaf of stale bread
and measure II. To one quart melt
two tableSpoonfuls of butter and
pour it slowly over the crumbs, turn
ing them thoroughly, 30 that the
mixture will be even. Peel and cut
into half finch pieces enough rhubarb
to measure one quart. Fill the dish
with alternate layers of crumbs and
rhubarb. sprinkling sugar thickly
over each layer of the rhubarb. Fin
ish with crumbs, put an extra tea
spoonful of butter cut in bits over
the top, and bake in q slow oven
for about an hour, according to the
thickness of the charlotte. Serve
hot or cold
Rhubarb Sponge Cake--Cook half
a pound of rhubarb with six table
spoonfuls of sugar, two slices of
lemons and nearly one cupful of
water until tender. Into a pitcher
put one pint of milk, three well
beaten eggs, three tablespoonfuls of
sugar, and a pinch of salt. Stand
the pitcher in a saucepan of boiling
water and stir until it thickens, but
do not boil. Then very gradually
add the cooked rhubarb, stirring all
the time and giving an occasional
stir until cold. Then put IT into a
glass bowl, stand il on a glass dish.
and fill in the space between with
slices of sponge cake.
Strawberry Dumplings-Mix well
together three cupfuls of -four, one
heaping teaspoonful of baking pow
der and one-f fourth teaspoonfui of
salt. Rub in two tablespoonfuls of
butter and add sufficient milk to
make a soft dough. Roll. out one
half an inch thick, cut in pieces
about four inches square, lay three
or four good-sized Strawberries in
the middle Of each and draw the
paste around them the same as for
apple dumplings.e Set close together
on a creased pan and steam for rs
minutes. Serve with strawberry
sauce, making hard sauce with
two tablespoonfuls of butter, one
cupful of powdered sugar, and a few
drop of lemon juice and beating
in as many crushed berries as can
be used without curdling.