Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-08-05
Written for the Evening Star.
TO SERVE VEGETABLES.
Tempting Ways of Preparing Pota-
toes, Corn, Etc.

tOess corn, Etc.
1t IL by no means an infrequent exper-
fence OF housekeepers who 20 to the
country expecting to find an abundant
supply OF vegetables to discover that, I'M
less raised on their own land these COM
modities are difficult to secure. Farmers
send them with the new milk and fresh
butter to city dealers or the proprietors of
summer hotels. and will not take the
trouble-or have not suficient-to furnish
private families. One lady. thus situated
during the first summer after purchasing a
cottage. laughingly asserted that she was
Obliged to ring the changes on potatoes
and rice" While persons in similar case
may welcome some good recipes with spec
ial JOY. those more fortunately circum-
stanced will not disdain them.
Stuffed Potatoes.
wash the potatoes thoroughly and bake
only until they begin to soften. Cut on
one end. scoop out the inside with a tea
spoon and put 1t into a sauce pan CON.
tanning two ounces Of butter, one salt
spoonful OF white pepper, one teaspoonful
OF salt and two ounces Of grated Parme-
until the mixture Is scaidinE hot, then All
the potato skins with it. Put on the ends
ana ET0;. press IS the potatoes gently into shape
on hot dish.
Potato Dice.
An excellent way Of using cold boiled M.
tatoes is to chop them moderately fns ana
fry In pork fat which In boiling hot-thi.
Is the secret OF success-before the pota-
salt SeSSe' ~"o
Potatoes . Ia Creme,
This Is another very palataole way of
using cold boiled potatoes. Put into a
saucepan three tablespoonfuls Of butter. a
small handful Of parsley. chopped fine, salt
ana and pepper to taste. Stir well until it is
rich milk. thicken with a taaspoonf,ii Of
hour and stir until 1t boils. Chop the cold
poiied potatoes. put into the mixture and
DOLL up once before serving.
Potatoes u In Duchesse.
Steam half dozen potatoes until soft.
Mash through a colander. mix with two
a pan. drop the mixture on IL In small
cakes and bake.
Potato Croquettes.
Steam half dozen potatoes, az In the
previous recipe. and mash through a colan-
der. Put them in q sauce pan with a piece
OF butter the size Of an egg. u little salt
and pepper. Mix with three well-oeaten
eggs. and when cool roll into round balls in
flour. Dip into the yolk of an egg, then
into flour and fry In a kettle OF boiling fat
ly impressed on the mind Of any one who
desires to be successful in cooking GRO
Quettes.
Rice CroQuettes.
Wash thoroughly one cup Of rice and boil
in pint Of milk and one Of water until
tender. While hot add a piece Of butter
the size of an egg and a little salt. Have
ready the yolks OF two eggs and some
cracker crumbs. Mold the rice into rolls a
finger long and about two inches round.
Dip into the egg. roll In the crumbs and fry
in boiling hot lard. Some persons add to
the mixture before frying the grated rind
and juice Of lemon and two tablespoon
fuls Of white sugar.
Corn Oysters.
This is a very favorite dish with persons
who like oysters. which it resembles in
flavor. Rasp from the cobs with a coarse
crater on a quart Of corn. and mix thor
oughly with 1t two tea-cups of new milk.
and one Of -four. Season the batter with
salt and either drop a tablespoonful at
a time into boiling lard or cook on a
griddle.
Corn Pudding.
Cut the kernels from a dozen ears of
sugar corn. scraping the cob closely. Beat
three eggs add one pint of milk. a heap
ing tea -spoonful of salt, the same Of sugar
and two ounces Of melted butter. Mix the
whole thoroughly, pour into a buttered pud-
ding dish and bake in a moderate oven for
half or three-Quarters Of an hour. Spite of
it's somewhat misleading name. this dish II
served with the meats.