Evening star., 1943-10-20

1vAohC q WLlloC oduCC OuG VI JIlc DuU-
ter, flour and milk, season with salt
and pepper. Fill a buttered cas-
serole with alternate layers of ham
and eggs, white sauce and soft bread
crumbs. Sprinkle buttered crumbs
over the top. Bake in a moderate
oven (375 degrees for about 20 min
utes or until heated through and
crumbs are Drowned Any cooked
meat may be substituted for the
ham.
The Clearing House is grand!
REQUESTED RECIPES.
(ThankS to Mrs. E. A. c.,
BetheSda)
Here are four recipes I have
found very popular. The crab i'm
perial is for Mrs. !. B. E. who re-
quested one for deviled crab.
Crab Imperial: Melt / table
spoon butter in skillet and add ,
tablespoons -four. Blend. Add 2
cups of milk, stirring we'll. Beat l
egg light and stir in. add salt and
paprike, also a little Worcestershire
sauce to taste Add one small can
of pimento cut up and l pound of
crab meat, fresh or canned. When
cooked thick. pour in buttered dish
or shells and cover with layer of
buttered crumbs. Bake till brown.
Two hard-boiled eggs cut up may
also be added.
Shrimp Newburg: Four teaspoons
butter, l teaspoon flour, 2 cans
shrimp, y teaspoon salt, II cup
thin cream, 2 egg yolks, Il cup
milk. Il teaspoon lemon juice, sherry
to taste.
Melt butter, add flour and stir till
smooth, then add shrimp, salt, pep
per and cream. When smooth and
thickened, add gradually the beaten
egg yolks combined with the milk
and stir constantly, Last add
lemon juice and sherry. Serves 4.
Spoon Bread: This is an old
Southern recipe-2 cups water, l
cup milk, l cup corn meal, table
Mix water and meal and bring to
boil and cook minutes. Beat eggs
we'll and add with other materials
to the mush. Beat we'll and bake in
well-greased pan for 25 minutes in
hot oven. Serve from the same dish
with spoon. Serves 6.
Lunch or Supper Dish: One-half
can cream of mushroom soup, cup
peas, can salmon.
Put soup on to heat. Flake
salmon. Put in soup. Drain peas
and add Nice in patty shells.
fEd Note. We Mould also like
to thank Mrs. E. A. c. for her
recipe for lobster Ne1CburgJ
LOBSTER NEWBURG:
VEGETABLE TOPS.
(Thanks to MIS- c. N. M,
Washington
1t is a pleasure to send to Mrs.
". H Y. Of Arlington a very SIM
gle recipe for lobster Newburg.
1t is equally successful when
shrimp oysters or crab meat is used
instead of lobster meat.
Melt tablespoon of butter in a
skillet and stir In half teaspoon of
-four.
When these are blended but not
Drowned add gradually l cup cream.
Season with salt and a few grains
Of cayenne. Then add tablespoons
Of cooking sherry and stir well, after
which the yolks of two eggs, well
beaten, are to be added just at
the last minute Be careful in add
ing the egg yolks; do not allow to
curdle The best way is to allow
the mixture to cool slightly before
the eggs, mixed with spoonful of
cream, are added. Do not allow ac-
tually to boil after the eggs are
added. Simmer gently.
The lobster meat should be heat
ed little before adding the sauce.
This may be accomplished by plac-
ing in a double boiler over hot
water until heated through.
When serving, in ramekins or on
-oast, dust little powdered mace
over the top and serve with parsley
and a wedge of lemon for garnish.
This is not true Newburg, how
ever, and If you want the richer
sauce, called "Bechamel sauce a la
Mouquin,' which is the true New
burg. shall be glad to furnish that
to you. But it calls for so much but
Ter and is SO much richer I decided
20 send this other one instead. II
ind this very good and usually
make it this way myself, and I
nope you will like it.
have not the paper before me,
out several days ago some one asked
Tor way to use the green tops of
vegetables. Since no one has an
'wered that, may I suggest a few
ways in which I utilize these very
Useful green things?
Beet tops may be boiled until ten