Evening star., 1932-09-30
Specials From Best Cooks
Meat and Vegetable Dishes Which Are Recon-
NEUTRALITY-SUSPICIOUS. Which Give Variety to
Meals-Attractive Desserts.

this dish. When they are used it is
well to saute them first in little butter
or dripping. A cupful of mushrooms
cut in small pieces will be plenty.
Nodded Dishes.
Nodded rice and chicken is delicious
Cook one and one-1lalf cupfuls of rice
by first adding it dry to three table
spoonfulS of butter in hot pan, and
tossing it over the fire until delicately
Drowned. Then add a quart Of Sifted
tomatoes mixed with two tableSpoonfulS
of grated onion, two teaspoonfulS Of
sugar, one teaspoonful of salt and a
cupful of water or chicken stock. Let
the whole simmer over a low fire or
, cook in double boiler until the rice
is tender, then remove from the fire and
quickly stir in two beaten eggs. The
mixture should be hot enough to slightly
coagulate them. Line well creased
baking dish with this, and fill with a
heaping pint of chopped cooked chicken
meat, moisten with half cupful Of
rich chicken gravy, and, if you wish.
add half a cupful of chopped cooked
tongue or cooked ham. Cover with the
rest of the rice, pat down smooth, cover,
and oven-poach for half an hour. I'm
mold and serve with baked tomatoes
Nodded fish paste is delicate and de-
licious served on chopped green's for a
salad. To make remove the skin and
bones from enough cooked haddock,
/ founder or other white fish to make a
pound, then, adding a little at time
pound into smooth paste. Have ready
rich white sauce made by stirring
into a cupful of thin cream over the
fire one-fourth cupful each Of flour and
softened butter rubbed together. To
make this sauce without Jumping is
the most particular part Of making
this dish, but it can be done. Season
with a teaspoonful of salt and one
fourth teaspoonful of pepper, add one
beaten egg, stir rapidly, and turn the
fish into the mixture. Fill into creased
mclds, cool, leave in the refrigerator
until chilled through, then unmold.
Shortcakes.
Sour cream shortcake is feathery
light and extremely delicate. Mix and
sift together two CupfulS of flour. one
fourth teaspoonful of baking soda, one
teaspoonful of baking powder, and one
teaspoonful CT sugar, then moiSten we'll
with rich sour cream, turn out onto
a Toured board. and pat into shape.
Take care not to handle this type of
dough roughly, for it is very easy to
ruin it in that way. Bake quickly and
tear apart. then spread with butter and
put together with ripe, crushed and
sWeetened berries or peaches.
Vegetable shortcake makes a whole
meal dish. To prepare, make large
round baking powder biscuits and bake
lightly, then split. butter well, and
spread the lower halves with creamed
asparagus tips, creamed peas. or carrots
and peas creamed together, or any other
delicate green vegetable dressed in
cream sauce. Put the tops on the bis
cults crust side down, and butter and
spread with the creamed vegetables
Sprinkle with paprika and serve hot.
With a refreshing salad, glass of milk
or buttermilk and a fruit dessert, this
will make tempting meal.
Making the Dessert.
Have you a dessert-lOving family? II
So frozen sweets in some form will be
a delight to them. To order mousse
from a caterer or confectioner is rather
expensive, but with an electric refriger-
atcr it is a modest dessert.
An aluminium casserole makes an ex-
cellent medium for freezing mousse,
or a pudding. or other icebox dessert
Simply fill the outer compartment with
crushed ice, adding about two table
spoonfuls of rock salt, set the inset filled
with the mixture to be frozen in place,
ADJUST the cover, place the whole thing
in the refrigerator and leave for sew
eral hours. If necessary, occasionally
replenish the ice and salt supply You
may serve the dessert directly from the
inner compartment of the casserole II
you like.
Fruit Mousse-This recipe is stand
ard ono and NAV be varied almost in
definitely when preparing mousse.
Crush two cupfuls of ripe fruits, or use
two cupfuls of canned fruit cut into
very small pieces. Bring to the boiling
point and add two tablespoonfuls OF
gelatin softened in two tablespoonfuis of
cold water Sweeten as necessary, and
set away to cool almost to the con-
gealing point. Then fold in two cupfuls
Of whipped cream and place in the
freezing pans. Leave for about six hours.
A tablespoonful of lemon juice may be
added to the fruit juice, or several
fruits may be combined in the mousse.