Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-04-13
VEGETABLE NOVELTIES
REGIIaES SHOWING HOW TO PRE-
= PARE YOUNG GARDEN STUFF.
just the Things to Stimulate Poor
Appetites at This
Time.

Written for The Evening Star.
Fresh or canned, try to find new ways of
serving vegetables this time of the year.
If one vegetable is good, try If two vege-
tables combined may not be better. AS for
example:
Beets and CaulihOwer,
Wash and trim a head of caulifiower,
blanch it by dropping for five minutes in
boiling sailed water, and then in cold Cut
it into smallish branches. and boil until
tender, not crumbly. Cook half a dozen
young beets thoroughly tender, peel and
slice them lengthwise. and arrange the
slices star-fashion in the bottom of a bowl
Heap the caulinower upon them, keep very
hot and pour over them dressing made
by mixing gill Of the best salad oil, a
tablespoonful of lemon juice a salt spoon
OF salt, half as much dry mustard and a.
Dash OF white pepper, smoothly together
In serving stir so every bit of both vese-
tables shall have it's proportion of dressing.
This is much relished by capricious appe-
titles, but many prefer the beets and cauli-
flower dressed simply with clear melted
butter-not drawn butter-and dashed with
vinegar at the moment Of eating.
Hodge Podge.
Boil string beans, green peas and young
beets tender drain well, heat very hot, add
lump of butter to each and shake until
1t melts and is absorbed, then mix by
spoonfuls in a deep dish, and pour over
mushrooms prepared as directed Or cook
Brussels sprouts, very small new potatoes
and young carrots diced in very weak
broth until tender skim out, salt and pen
per literally, and dash with hot vinegar
before adding the Stewed mushrooms An
other variant is to cook the peas and pile
them pyramid-wise, with deep hole in the
middle, then stand row of asparagus. tin
up outside, fill the hole with mushrooms
cooked In their own juice with little hot
water, then pour over all a little clear
melted butter of the best salad oil dash
with lemon juice and serve very hot
New Potatoes Saute With Onions.
Prepare and steam as directed above.
Whle they are steaming, slice a mild
onion very thin, and fry 1t golden brown
in two tablespoonfuls Of butter. Put In the
steamed potatoes and cook in slow heat for
ten minutes, shaking the skillet often so
they will roll over and over Sprinkle with
salt, pepper and chopped parsley Dish
upon crisp hot toast and pour over them
half their own bulk of stewed mushrooms.
Potatoes With Apparatus.
Scrape, soak and steam tender a quart
OF new potatoes. Boil bunch Of aspara.
gus, first cutting off the hard parts of the
stalks. Pile the potatoes in a mound and
stand the asparagus tips around it. Make
a dressing with the yolks of three hard
boiled eggs, rubbed smooth In half a cup
of melted butter, the juice of a lemon, a
salt spoon of salt, a pinch of black pepper
and the same of cayenne, a dust of mus
tard and teaspOonful Of sugar. Mix over
boiling water and pour over the vegetables
while they are piping hot. 1t ought to be
a little thicker than cream. Young beetS
boiled tender and sliced lengthwise go ad-
mirably with the asparagus and potatoes,
or they may take the place of either in the
combination. I
Spinach.
Wash well, blanch in boiling water, put
Into fresh water, and cook tender. Drain
off every bit of water and set in the oven
to dry for ten minutes. Cut fine, but do
not chop, sprinkle well with salt, paper
and dry mustard, then add drop by drop
alternately a teaspoonful of vinegar and a
tablespoonful of oil for each pint. Stir
in well, keeping the spinach very hot. Dish
on toast and lay poached eggs over the top.
Squash.
Cut away the stem and blossom ends
wash well, slice and boil tender in slightly
sailed water. Skim out, mash fine and put
into skillet with milk and butter to make
1t thick paste. Season with salt and
pepper, and cook five minutes. stirring well,
then add half the bulk Of canned tomatoes
strained from the juice and cook five min
uteS more.