Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-07-18

! drop large spoonfuls into hot milk in q
! frying pan. Pour the milk over the
/ egg so that it will cook slightly, Their
/ take up in skinner and drain. Serve
! on soft custard with q bit of jelly or
/ top Of each spoonful.
+ Extra Special Dishes.
Boil some eggs hard. cover with sau-
sage meat. fry in deep fat, and serve
as cold supper dish in a bed OF
lettuce.
Another vay-Boil the eggs for eight
minutes, peel them, cut in halves, and
take out the yolks. Make a paste OF
the yolks and add little butter, salt
and cayenne. Fill the eggs and stand
them up in the dish. Make a sauce
with some thick, brown gravy, piquante
sauce and a little French mustard, pour
over the eggs, and serve very hot.
sprinkled with parsley
Beat up four eggs seasoned with salt
and cayenne. Melt two ounces OF but
ter and add to it four ounces of cooked
adding the eggs, three chopped and
boned Sardines and three chopped an
chovieS. Serve on fried bread
Split some breakfast rolls, remove
the soft inside and spread we'll with
butter. Mix with chopped hard-boiled
eggs mixed with anchovy essence and
seasonings, I'LL the rolls with the mix
ture, and bake
Break some eggs carefully onto dish
of cooked spinach, covering with white
sauce and grated cheese, then bake.
Mushroom sauce can be used as a
filling for an omelet, or heaped on
toast 1t makes a good dish. When the
sauce is to be served alone, the mush-
rooms should not be chopped too fine.
Peel them and fry in butter for few
minutes, then chop coarsely. Thicker
with flour and add slowly some white
stock. Continue stirring until 1t
thickens, remove from the fire, and add
a little lemon juice, pepper and salt,
and two beaten egg yolks.
Egg Custard for Decorating
rate the yolks from the whites of two
eggs. Beat the yolks slightly, add two
tablespoonfuls Of milk and little salt.
Strain into a buttered cup, put into a
saucepan, surround with boiling water
to half the depth of the cup, cover, put
at the back of the stove and steam
until the custard is firm. Beat the egg
whites slightly, add little salt, and
cook like the yolks. Cool, turn from
the cups. cut in thin slices, then in the
desired shapes.
Summer Meat Menus.
LAMB.
Roast Iamb-Brown potatoes, cauli-
flower, baked apple.
Bcned Legg of Lamb,--Parsley pota-
toes, new peas, mint ice.
Lamb Chops With Dressing.-FTench-
fried potatoes, grapefruit salad, rnush-
rNon1 sauce
Lamb With French Toast-Orange
and onion salad, mint jelly.
VEAL.
Baked Veal.-French-f fried potatoes,
green beans, tomato sauce.
Stuffed Veal Chops-Fried potatoes,
Swiss chard. tomato sauce.
Veal and Ham Shortcake.-Potato
chips, fruit salad, crabapple jelly.
BEEF.
Pot Roast Of eef-Boiled noodles,
buttered beets. horseradish sauce.
Jellied Beef-Potato chips, stuffed
tomatoes, horseradish sauce.
Beef and Anchovy Salad.-Hot rolls,
fried green corn, spiced peaches.
HAM.
Baked Ham.-Au gratin potatoes,
spinach, prepared mustard.
Fried Ham. - Scalloped potatoes,
glazed carrots, fried pineapple rings.
Ham Mouses.-Creamed potatoes, veg
etable salad, cucumber cups.
Dreamed Ham. - Noodles, tomatoes
stuffed with pineapple. currant jelly.
Ham in Casserole.-Mashed potatoes,
apple salad, watermelon pickles.
MISCELLANEOUS.
Calls Tongue rice, beet
green's, brown sauce.
Pork Chops de Luxe.-Scalloped po-
tatoeS. baked tomatoes, fried apples
Pork PattieS. Rice, Jellied tomato
salad, cucumber pickles.
Luncheon Bacon.-Spaghetti au gra-
tin, fruit salad. jelly.
Planked Hamburger Baked stuffed
potatoes asparagus, broiled bananas.
Hamburger Rolls-Potato chips, let
tuce salad, tomato sauce.
Nodded Lamb Tongues salad,
tomatoes filled with celery, orange ice.
Sweetbread Cutlet.-Creamed pota-
toes, asparagus, Hollandaise sauce.