Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-04-20

from the sweepings of the street cleaners.
is particularly rich in fertilizing agents.
Hoe still again. then rake and sow, cover
ing fine flower seeds very lightly with soil.
After this press the earth down with
smooth board. Keep the soil moist, but
not soaked, until the seeds have sprouted.
the surface of the earth must be kept loose
and open, that there may be always free
circulation of air to the roots.
The renaissa nee of I'VE old-time garden"
which began about five years ago, is wide
spread in its effects, and today the dear
Old-fashioned flowers are found in all we'll
appointed gardens. Again the SyringaS and
purple and white lilacs fill the air with per-
vasive sweetness The fluffy SNOWFALL and
choleric peony hobnOb by the garden wall.
Sweet William makes eyes at Bouncing
Betsy, and the row of pert bachelors but
tons finds it's sequel in whole punches of
bleeding hearts Glove pinks and larkspur,
four o'clockS and SunfiowerS, hollyhockS
and perennial phiox, portulacas and asters
are all in eVidenCe-and all stand approved.
The beauty of the most of these is that,
once planted, they go on to care for them
selves season after season. bestOwing
meanwhile upon each garden nook it's own
particular association of sweet odors or
delightful visions of color.
The value of lettuce as chief of the salad
vegetables recognized centuries before
the Christian era HerOdotuS speaks of it's
being served at royal tables, while one of
the Roman families ennobled it's name with
that of Lactucinii. All through the orient
lettuce is held in the highest esteem. In
ConStantinOple the lettuce vendors do a
rushing business All through April and
May every man, from grand paSha to rag
ged beggar, who passes by the huckster' s
stand blossoming like gigantic green rose
with it's great bundles of sweet, crispy, ten
der lettuce, stops to exchange his para for
big head of the succulent vegetable. A
dash of salt from the shaker which the
busy dealer holds in one hand, and each
new customer passes on to join the process
sion nlbbling at its greens.
In planning either the kitchen garden or
flower garden bear in mind that there is
no prettier or more useful border than the
common ruffied parsley. The curled varie-
ties of low growth are quite beautiful
enough for bouquet green as we'll as gar
nish1ng. For out-of-doOr sowing the seed
should be prepared by soaking in hot
water for twenty-four hours in warm
place Parsley lives through the winter,
and Will spring up a second summer if
care is taken to cut back the flower stalks
and prevent it from going to seed. Sow
thiCkly, in rows one foot apart and half
an inch deep, pressing down well with
smooth board after sowing. A few sprigs
OF parsley give an attractive appearance
to even platter of cold boiled mutton,
While mound of well-brOwned carefully
seasoned hash crowned with a sprig of the
same dainty green becomes a very aristo-
crat of breakfast dishes. Aside from it's
value as a garnish and for seasoning pars-
ley is an approved tonic and clearer of the
complexion.
Lettuce is another vegetable that should
ma an honored place in every garden.
however small. 1t grows rapidly, and with
rich soil and a free supply of water is
sure to reward the efforts of the yeriest
tyro at gardening If fresh row is plant
Ike he
sure of this pleasant salad all through the
summer. For later a cool partially
shaded place is best. There is no vegetable
tfd-bit so highly esteemed by rabbits
hares chickens, ducks and Gagged birds as
lettuce, and many poultry raisers grow
large quantities for this especial purpose
While the majority of people prefer their
lettuce served with mayonnaise or French
dressing, there are still many who cling to
the old-tlme salt. vinegar and sugar. 9th
ers declare that for their individual taste
lettuce with cream leaves nothing further
to be desired. To make the cream dressing
mix with one cupful of sour cream two
tablespoonfuls of sugar, one tablespoonful
of vinegar a tablespoonful of melted but
ter. measured after 1t is melted. and a half
teaspoOnful of salt. Pour over the lettuce
and serve Immediately.
Still another variation in lettuce dressing
is made with eggs. Beat two eggs until
light. Add two tablespOonfuls melted but
Ter measured AFTER melting, two table
spoonfuls of vinegar, two or three table
spoonfuls of sugar and half teaspoonful
of salt
While lettuce cannot be improved unon
served just as nature has given it to us,
the stock cabbage lettuce that Is we'll
headed is delicate and tasty when cooked
To prepare it, tie bit of coarse NETTING.
or cheesecloth about the head, to keep it
from falling apart. Put a pint of salted
soup stock in a covered dripping pam Law
III the lettuce and let it simmer for half
an hour Lift out the lettuce. unbind and
lay in a hot covered dish while YOU pre-
pare the sauce. Add little more stock. if
necessary and thicken with Drowned flour
and butter. Season with salt and pepper
and strain over the lettuce
The Germans make lettuce fritters. and
pronounce them good Like elder-flavored
and orange-blosSOm fritters, however it
seems an expenditure of energy and senti-
rent without commensurate results In
making these fritters, the lettuce is first
boiled, then drained chopped, cooled and
added to ordinary fritter batter.
When a change in the garnishing of a
birds nest salad or a platter of cold meat
is desired, try cutting lettuce leaves with
scissors in thin strips about the width of a
blade of grass and arrange in wisps
In making a birds nest salad. form the
| little speckled eggs of cream cheese rolled
iI-eo SiaPe WIN outter SpaluleS and then
| sErlnkled with fine chopped parsley At
| the last moment pour over each nest with
| Its five small eggs a tablespoonful of real
| mayonnaiSe.
soldier returning from San Juan Porto
! Rico, brings with him the recipe for a
| salad very popular with the natives in
| that country. Take the inside leaves of
| the Romano salad and line a salad bowl
with them several layers deep, simulatine
| pineapple spikes Then fill the middle of
| the bowl with sliced tomatoes. green pep
| pers, onions and cucumbers. Cover with a
French dressing to which a dash of mus
! tard has been added When onions are
omitted a grated Glove of garlic takes their
| place.
1t may not be generally known that a
| sprig of parsley with dash of salt
taken after one has eaten onions will en-
| tirely remove the disagreeable odor from
| the breath