The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1929-10-15

should be lighter than the ma1r
Most entrees are made from pro-
Nein foods such as eggs, meat, fish
and fowl cooked in some way other
than roasting. Fresh vegetables
such as mushrooms, asparagus, to-
natoes, spinach and certain fruits
are also used.
There are hot entrees and cold
entrees. Hot entrees may be
;creamed mixtures served in rame-
.kins, puffed paste shells or in tim
lbales. Sometimes they are served
on toast or in bread cases called
lcroustades. Then there are the
force meats, outlets, fillets, crou.
3quettes, souffles and fritters that
are served as hot entrees.
OF the cold entrees there are the
many foods that may be nodded in
Faspic such as olives, tomatoes, eggs,
fowl and tongue. (Aspic Is spiced
tart jelly made from either brown
or white stock which is often stiff
fened with gelatin.) Such entrees
may be made very elaborate and
decorative. The housewife has an
opportunity to show her skill in de-
signing. Pimiento, red or green
peppers, olives, pickles, hard cooked
eggs, truffles, ETC., are used for gar
nishing.
Salads are not usually considered
IS entrees, but may be used as such
IN a formal menu.
Cold Fish Entree
4 cup cold water
~ tsp. sugar
1 tsp. salt
! tbsp. flour
" tsp. mustard
Few grains cayenne
4 cup evsaorated milk diluted With
cup boiling water
2 egg yolks
tbsp. butter
u cup vinegar
9 cups .flaked fish. canned or freshly
cooked
Soak gelatin in cold water. Com
bine dry ingredients, add hot diluted
milk and cook in q double boiler 20
minutes. Pour over beaten egg
yolks, return to double boiler. add
butter and cook 2 minutes longer.
Dissolve soaked gelatin in the hot
sauce. Add vinegar and flaked fish
and pour into q mold to set. Serve
on lettuce with cooked or mayor
na1se dressing or serve with green
peas or asparagus tips for lunch
con or supper. Yield: 2 cups
servings.
PURGE of Chicken With Rice
] cup cooked chicken. diced
n cup cooked ham. diced
"a cup chicken stock
y cup evaporated milk
Pepper and salt
u cup cooked rice
u cup grated cheese or cracker crumbs
Put chicken and ham through
meat grinder three or four times.
Add half the stock and press the
mixture through sieve. Add evap-
Iorated milk and sea sonings. Put
tnto a saucepan and place over fire
until very hot. Add remainder Of
stock and pour into a glass baking
dish, then cover with rice. Sprinkle
with grated cheese or crumbs.
Brown in a hot oven (450 deg. F.).
Yield: servings.
Sweetbread Mousse
2 pairs sweetbreads.
eggs.
y cup evaporated milk dilu@d with
y cup water.
I cup sherry.
Pepper and salt to taste.
Parboil the sweetbreads in the
usual way. Put through a meat
chopper four times or until they
are a smooth paste Beat eggs
into mixture, then add evaporated
milk, water and other ingredients.
Stir until smooth. Pour into but
tered molds and set in a moderate
oven, (325' F. 10 minutes. Serve
with mushroom sauce or a plain
white sauce. Yield: s servings.
Polish Rabbit
u pound lean beef.
Z pounds veal
/ pound pork.
u onion. grated.
u cup cracker crumbs.
u cup evaporated milk and
" cup water.
Pepper and salt.
Put all the meat through a meat
grinder. Add the onion. Mix the
cracker crumbs. milk and water to.
gether and stir the meat into
them. Add the beaten eggs and
seasoning. Shape the mixture into
a square loaf. Place in an oiled
baking pan and bake in a hot oven
t4o0' F. half an hour. Serve hot
with tomato sauce or cold with a
salad. Yield: 5 servings.
Spinach Patties
Line six patty pans with a rich
pastry that has been rolled out
with grated cheese. Bake in a
hot oven (450' F).). Fill with 2
cups chopped spinach. mixed with
tablespoons evaporated milk.
Make hole in the center of each
and fill with scrambled eggs. Serve
very hot. Yield: servings.