Evening star. [volume] (Washington, D.C.) 1854-1972, 1956-06-07
THE EVENING STAR, Washington, D. C.
THURSDAY 4. 1876

Iz'zAN5 ~
Broiled Lobster Tails Potato Chips
Green Peas Sliced Cucumbers
ButtermtK Biscuits BlueberreS and Cream
Butermilk Biscuits
cups sifted an-purpose y teaspoon baking soda
l teaspoon salt "a cup buttermilk
teaspoons baking powder
Sift dry ingredients into mixing bowl With pastry
blender or fork cut shortening into dry ingredients
on Toured board and knead about 20 times pat to
1a-inch thickness and cut with biscuit on
cookie 45O-degree oven for 10 to IL minutes
Makes IL to is biscuits
SATURDAY
Skillet Meat Loaf Rice
SteDed Tomatoes and Celery
Lettuce Salad With Roquetort Dressing
Watermelon
Skillet Meat
Y cup milk tablespoons fat
! cup soft bread crumbs can g or ounces)
] pound ground beef mushrooms
tablespoons minced onion Red wine
teaspoon salt cups hot cooked rice
until they become soft Add beef SALT mix
until blended Shape into round oval patty fat in
ing drain mushrooms Add enough wine to mushroom liquid
to make q Add to skillet and cook
20 minutes Add mushrooms rice around
edge of skillet; serve in skillet Four servings
SUNDAY
Poulet an Lait Baked Potatoes
Asparagus Corn-on-Cob
Coffee Ice Cream NesSerode Sauce
POuet Lait
2 (2la-pound> fryers y teaspoon salt
z cup hot water y teaspoon pepper
2-inch) slices French cups milk
bread small onion. sliced
y cup chopped pecans stalk celery
"a raisins sprig celery
Clean dry chicken thoroughly Cook gizzard and
livers in boiling sated water until Drain
Chop into small pieces Start at $50 degrees
water bread slices Soak for minutes Squeeze dry
Mix bread raisns salt pepper chopped liver and
gzzard together Mix weH and stuff cavities of chickens
mixture chickens. chickens baking
casserole Pour milk around chickens Peel Cut in
slices and add with celery parsley chickens
lid foil IL hours or until tender Basic
chickens times baking period Makes four servings
MONDAY
Frankturters Macaroni and Cheese
Green Beans Mired Salad
Cantaloupe
Cheese
8 ounces elbow macaroni cups cubed sharp cheddar
i cup chopped green pepper u cup grated parmesan
u teaspoon salt cup cubed sharp cheddar
1s teaspoon pepper tablespoons grated
cups milk Parmesan cheese
"a cup chopped pmento
ing to directions package. Rinse butter
in saucepan saute pepper lightly butter Add
stirring constantly until smooth and thckened
the cups cheddar cheese and the "A Pamesan
tnue to cook and stir until cheese melted. pmento
Combine cheese with macaroni and butteed
casserole Top with the cheddar cubes and the table
grated Parmesan. Bake 350-degree
minutes or until cheese is brown and bubby Makes eight
servings
Ham Slice Scaloped Potatoes
Buttered Beets Cabbage Sldt
Cherry Dopdy Tea
Cherry Dowdy
cup Ia teaspoon salt
tablespoon cornstarch egg
cups drained, canned "a cup hot
pitted red cherries Il cup
y cup cherry Juice teaspoon vanilla
"a cup sifted flour Il cup all-bran cereal
/ teaspoon baking powder
Mix together and coInstarch. combine with
cherries and juice Bring boil stirring constantly cool St
together flour baking powder and salt Beat until thick
and emoncolord add hot water gradually beating constantly
Continue beating while adding remaining Fold vanilla
cereal and sfted dry ingredients Spoon cherry
custarad with batter Bake in moderate 1915
degrees F. about 25 minutes Serve with whipped
just until foamy and dash of nutmeg -Four servings