Evening star. [volume] (Washington, D.C.) 1854-1972, 1933-11-24

white lettuce with French dressing and
garnished with gooseberry or other tart
jam.
Light Desserts.
Mince Meat Tarts-These are very
appropriate fer Thanksgiving dinner. To
make them, line small, scalloped and
well-greased patty tins with chilled
short pastry, being very careful not to
touch the paste around the edges, as
that will prevent its putting. Brush
with an egg yolk beaten with cold milk.
Fill with a rich mince meat and bake
in moderately hot oven for about 20
minutes. When cold, decorate with a
rose tube around the edge Of the tartS,
brown delicately. cool, and fill the
with finely shredded maraschino
cherries.
Fruit Tarts.-Line scalloped patty
pans with short pastry rolled one
fourth inch thick. Place tablespoon
full of custard cream or some tart jelly
in the bottom Of each one. then fill
with fruit, fresh or canned, cooked in
a heavy strip. Moisten half tea
spoonful of cornstarch with a little
cold water, add to the sirup. and
more water to make the combined mix
ture q cupful. Cook until clear. Bake
the tarts in a rather hot oven for
about 20 minutes, then haste with the
clear, thickened strip. A rosette OF
whipped cream or meringue dotted with
chopped pistachio nuts may be added
for decoration. Remove to futed pa
per holders when cool, and serve in
them on a lace-paper dolly.
Chartreuse Of Jelly.-Carefully re-
move the center from a deep. round
sponge cake, place 1t on a glass serving
plate and fill with a fruit gelatin
which is made on an orange foundation
according to the recipe accompanying
the kind of gelatin used, with the adj
dition of any bits of cut fruit, such as
candied cherries shredded, seeded
grapes. sliced bananas, dates, and so
on. just as the mixture begins TO
stiffen, pouring 1t into the followed
out cake at this time. When stifiened
cream and sprinkle with chopped nuts.
Thin slices Of the cake removed may
be laid over the jelly before adding the
cream.
CONNECTIONS.
Crystallized Minted Nuts-To one
cupful Of white sugar and half a cupful
Of water add q small amount of green
vegetable coloring and mint havoring.
Boil the mixture until it forms hard
and brittle ball when dropped in cold
water. Have ready some blanched nuts
and drop the nuts one at time into
the strip. Keep the sirup hot and DO
not stir it. When the nut is coated, LIT
out onto waxed paper to cool.
Sea Foam Candy.-Put one and one
half cupfuls of light-brown sugar with
half cupful of cold water and one
S15p 9o the Of bong pons and to
240 degrees Fahrenheit, or until the
its shape when tried in cold water.
Beat one egg white until stiff, but not
dry, and add the sirup slowly while
beating constantly. Beat until 1t begins
to get creamy, add half a cupful of
chopped nuts and half teaspoonful OF
vanilla and drop in Jumps on waxed
paper. or turn into buttered pan and
when firm cut in squares.
Cracker Jack.-Boil two cupfuls OF
white granulated sugar with one cupful
of dark corn strip. one tablespoonful OF
butter and two tablespoonfuls OF vinegar
until it cracks when tried In cold water.
When ready to remove from the fire,
add half a teaspoonful Of baking soda
and stir briskly for a few minutes. Pour
over popcorn and mix thoroughly.
Salads and Relishes.
The following salads and relishes are
just the kind to serve with . rich
dinner:
Green Salad.-In a large salad bowl
mix crisp lettuce, crisp chicory, little
chopped parsley and chives and head
of romaine finely shredded. Place IN
an automatic refrigerator until thor
oughly chilled. Just before bringing
to the table pour on some chilled
French dressing. Toss about well ana
serve at the table.
Tomato Salad-This may take on
new note if 1t is made from small well
peeled, then followed out and cut into
points. In each tomato drop spoon
full of chilled French dressing to which
little chopped green pepper Is added.
and a bouquet Of crisp watercress. Ar
range these tomato cups on white let
tuce leaves and serve with cream
cheese ball rolled in paprika. at the
side. French dressing to which has
been added shredded green pepper Will
be the most tasty accompaniment for
this salad.
Fruit and Celery Salad.-On a bed
of lettuce leaves make one pile each
of orange sections cut in pieces, apple
cut in fine strips, celery cut in small
pieces and cheese balls rolled in nut
meats finely chopped. Serve the salad
dressing in a lettuce cup in the center
Grapefruit Salad.-With this use
French dressing made rather tart with
lemon juice and just spiced q little
with a few drops of tarragon vinegar.
Apple-Pepper Relish.-Pare, core and
dice some tart apples and soak some
prunes. Remove the seeds and ribs
from three medium sized peppers and
parboil them for five minutes. Remove,
drain and fill with the following mix
ture: Mix one cupful of diced apple
with half a cupful of chopped prunes,
soaked and drained. quarter of a cup
full of minced suet. half a cupful OF
soft bread crumbs and a quarter Of a
teaspoonful of salt. Pour little water
in the pan and bake until the apple
is tender. Serve with any roast.
Chill Sauce-Combine five quarts Of
skinned, chopped ripe tomatoes with
two cupfuls of Clipped sweet red pep
per, two cupfuls Of chopped green pep
per and one and one-half cupfuls Of
chopped onions. Add three tablespoon
fuls of salt, one cupful of sugar and
simmer this mixture until it begins to
thicken. Then add three cupfuls of
vinegar and one teaspoonful each of
cloves, allspice and cinnamon. Cook
the mixture down until it becomes a
thick sauce. Pour into hot sterilized
bottles, use new corks and seal air.
tight with sealing wax. This recipe
makes about three quarts of sauce.
Turkey Canapes-Froln slices Of
bread cut turkeys with cooky cutter
with sharp knife. using a paper
and on The untoasted side spread
creamed butter or cheese and cover