Evening star., 1937-03-18

and had them, and from week to week
they changed menus hundred times.
Far be it from me to suggest any such
fantastic schedule for 1937-but all of
us can and should shift about a bit
more than we do. So here goes for
some miscellaneous ideas.
There's braised Long Island duck
ling with madeleine of fruits. Any
waiter will be glad to bring it on for
$3.50 per, but you can get it together
at home for fraction of that.
CUT up the duckling for serving,
season with salt and pepper,
brown with one-quarter cup of butter
in hot Dutch oven or large skillet.
Add one cup of consomme or stock
and braise slowly until tender; one
hour should do it. Peel one orange,
cut Off as much of the white as posi-
BILE, then cut it into thin strips, and
simmer till tender. Put the duckling
on a heatproof platter, and skim off
all the fat in the pan. Add the juice
of one orange, the rind and one table
spoonful of orange marmalade, season
again and heat the whole thing thor
oughly. Garnish the platter with as
sorted diced fruit-pineapple, grapes,
peach, orange, etc, using one and
one-half cupfuls. If you use fresh
fruit, simmer them in water and sugar.
If you use canned fruits just heat them
up. Pour your sauce over the duck
and serve right off.
Here's chicken Spanish stew-guar-
anteed authentic:
Heat three tablespoons of olive oil
in deep casserole; put in one button
of finely chopped garlic, two sliced
onions, medium sized, and three sliced
tomatoes-or one cup of canned to-
mato pulp. Cook this for five min
utes, then add it to the corn in one
medium sized can (dry pack, one
thlrd OF a cup OF peas, one teaspoonful
OF salt and one-third teaspoonful of
cayenne pepper. Stir while you cook.
Next put the chicken-one disiointed
frying chicken-in the casserole, and
add one teaspoonful Of saffron and
one-half pound of uncooked rice. Put
in enough water, or stock, to cover
what is already in the casserole. Sim
mer until the chicken is tender. You
may need to put in water or stock to
replace what was absorbed in the cook
ing. No liquid should be left after
the chicken is cooked. Just before
serving add one-third of a cupful of
finely chopped pimentos and one ta-
blespoonful of finely chopped parsley.
x+
THE following for braised celery
hearts:
Trim the stalks and leaves of several
stalks of celery and split the hearts in
half. Cook one tablespoon of chopped
onion in two tablespoons Of butter for
few minutes. Put three or four
celery hearts on top of the onion, sea-
son with salt and pepper, and moisten
with little beef stock. Cover the
pot and simmer for 20 minutes over
a low heat Then put the pot in =
moderate oven and cook until the
celery has absorbed most of the liquid.
Baste the celery once or twice while
it's in the oven, and remember that
you can braise lettuce hearts or endive
this way, too.
Peach conde makes a crackerjack
dessert and you can use up some left
over rice.
Wash one cup OF rice, drain and
cook in two cups OF boiling salt water
until all the water is absorbed Add
one cup Of milk, cook until tender and
pour the rice into six individual molds
and chill. Turn rice out onto large
serving dish, put one-half of one
canned peach on top of each mold.
Then mix one-half cup of raspberry
sirup, one-half cup Of peach sirup and
one tablespoon of lemon juice (after
straining) and pour this sauce over
the peaches.