Evening star., 1943-11-10
RICH LOBSTER NEWBURG;
BUTTER MINTS.
Thanks to Mrs. C. N. M,
Wdshinoton.)


Wdshinoton.)
Mrs. G. W. NJ, Washington, asks
for the richer Lobster Newburg rec
ipe which mentioned, but did not
send in before.
Because the recipe, which is from
Nine Begue's famous old cookbook
which I brought from New Orleans
recently, is vague as to the exact
amount of lobster to be used, I am
copying verbatim:
Butter. II pound is Just heated to
the melting point. Place the lobster
toysters, shrimp, crab fakes, fish.
etc. etc. in the pan with the melted
butter and then cook for not more
than minutes. 2 egg yolks, well
beaten are added to Il cup of cream.
Stir slowly as this Is added to the
meat and butter in the pan. Add
salt and pepper and dash cayenne.
Last add full tablespoon of sherry.
Serve directly out of the pan on
toast. crackers, or in pattie shells. ="
Offhand I should say that this
sauce, which is the real "Bechamel
sauce a la Mouquin." would take
care of about cups of lobster meat,
To prevent curdling I find thai it
must not cook too much, in fact,
should not boil actively at all after
the addition OF the cream and egg
moisture and sherry. II usually add
4 spoonful of rum also, in addition
to the sherry. This was recon-
mended by French chef who
knows how to make these delicate
tidbits to perfection)
Since the sauce is the thing hat
makes a true Newburg, any kind
OF fish may oe used instead of lob
ster. 1t suggests crab flakes ss be-
ing particularly delectable Here S
hoping you have success and enjoy
the dish!
For Mrs. A. K, Washington, who
wants a recipe for butter mints, the
pulled candy kind:
No, they are not made with con-
fectioner's sugar but with granu-
lated sugar. They are difficult to
achieve but are worth all ne trou-
BILE, because they are so unusual.
One has almost TO have sixth
sense to make them successfully the
very first time. so do not be discour-
aged If they are a failure. FOR -ou
can remake them without loss of ma
terial, that Is, unless you let them
rNnk tNN lnnp t1nr, I,
done. I'm afraid.
There are several things to ,e-
member, trivia, but so important.
Do not stir nor shake while the
sugar mixture is boiling nor after
ward. 1t makes them 90 back to
sugar. Do not try to handle too
quickly after the Nndv is poured.
And cut rapidly with scissors after
pulling the mass, so as not to al
low II to harden before YOU get
through
Pour 2 cups of actively boiling
water over level cups granu-
lated sugar and stir until the sugar
Is dissolved before putting on the
stove. Wipe crystals away from side
OF pot. Cook. without stirring at
all, until a bit tested in cold water
forms hard ball. The hard
thread stage"
While it is cooking and about
half way through cooking. add /.
pound OF creamery butter gently
so as not to disturb the syrup. Be
sure the pot is big enough to allow
for butter to boil up without run
ming over, this is important.
A marble slab is a necessity. A
platter will not do for it does not
cool candy quickly enough. Pour
candy on marble slab, allow to re-
main until cool enough to pull. The
candy is tricky, it must be pulled
straight, and not twisted or it will
60 back to sugar.
When half pulled add colorine
and essence of peppermint. Color
to suit, peppermint enough to taste.
! use about tablespoonful of mint.
When beginning to get hard
enough, cut in p Inch pieces with
sharp scissors on waxed paper. not
allowing pieces to touch. Allow to
stay on table for several hours or
over night. Then store in alright
containers. At first it will be very
hard. but will ripen and melt in your
mouth by the second day.
Unless you have infinite patience,
advise you not to bother with this,
but if you fail, call Columbia 1914
and I will tell you how to make it
over It can be done.
1t is the most difficult candy there
Is to make, warn you. That's why
you see it so infrequently.
X
KIDNEY STEW.
BROWNING BABY SHOES.
Thanks to Mrs. J. r. ON,
L. d.