Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-04-26
NATURES BEEFSTEAK
It is a Mushroom and a Deli
cious MorseL
FOR COOKING CRESS
HOW TO PREPARE RHUBARB AS
A MARMALADE.
A Dainty Surprise in the Salad Line
and Other Good Things
to Know.
Written for The Evening Star.

Written for The Evening Star.
The large, fiat mushroom. with it's rich,
meaty flavor, becomes cheaper as spring
advances, and is an excellent flip to faded
appetites when properly cooked. The fol-
lowing is improved by baking in Individual
cups, but If these are not at hand, an or
binary baking dish will answer: Peel about
dozen mushrooms. Put the trimmings in
a small saucepan, cover with a little cold
stock and simmer about twenty minutes or
until the goodness is extracted Strain and
add to this the finely chopped mushrooms
a tablespoonful of parsley, also chopped
fine, and salt and pepper to taste. Simmer
this carefully for forty minutes Stir into
four well beaten eggs gill of cream, and
into this stir gradually the mushrooms,
which should be well covered with gravy;
mix well, then fill into buttered cups or
dish. Bake in quick oven, when brown
turn out on a hot dish and serve with
white sauce
To render mushrooms tender and bring
out their flavor use marinade.
If it is desired to cook mushrooms off
hand, in a chatting dish or hot buttered pan
they must be like the Irish orators extern
poraneous speech-pre pared beforehand
when they will be decidedly a success
Peel. wash and dry large, plump mush-
rooms, and use a cutter to cut into lozenge
shape; sharp pointed knife will answer.
Place these on a deep plate and spread
carefully over them a tablespoonful OF
olive oil, dozen peppercorns. about half
teaspoonful of salt. Allow all to stand for
two hours. After this they will need but
five minutes cooking, and should be served
with hot butter or oil thrown over them
that has been seasoned with parsley and
garlic, if liked.
Mushroom Stalks.
Mushroom stalks on toast is a dish that
will speak for itself if once sent to the
family table. Scrape and wash the stalks
and to each pint allow large tablespoonful
of butter. Place over the fire, add pepper
and salt, and cook carefully for from six to
eight minutes, stirring as needed When
tender, mince, and if the amount is suffi-
cient, put them in a small, deep dish with
alternate layers of bread crumbs seasoned
with pepper and salt. The last layer should
be of crumbs mixed with little beaten
egg. Brown in brisk oven and serve: or
the stalks, when stewed in the butter, may
be Immediately served on hot toast
Watercress as Cooked Vegetable.
Although spring is here ;tndIthe markets
make a display of fresh vegetables, thew
are almost without an exception beyond the
reach in price of the average home caterer
although she would fain grant the desire
that comes to healthy people lust now for
these very green things. Vatercress should
soon be low in price, and if cooked as fol-
lows will be found very welcome change.
Discard the coarse part of the stems and
discolored leaves. wash and throw into a
large saucepan full of boiling water: boil
twenty minutes, or Gntil tender, adding
salt to the water for the last few minutes.
tnrow into the colander, press out the
water with the back of the saucer return
to the saucepan and add a teaspoonful of
butter stirring until thoroughly hot Serve
in a neat mound with hard boiled egg on
top. Strong broth may be used instead of
butter
A Cucumber Salad.
Served small, crisp lettuce leaves
mingled with a few bits of heart lettuce
the whole set off by the bright yellow of
mayonnaise, were dice-shaped Jumps of
opal tint, tender and of flavor all their
own. So altogether good was this salad
that after the first mouthfui or two the
guests at the informal dinner began to
question the hostess, who is famous for
her dainty, often varied, cuisine: IF it were
the fish course. l should say scallops," was
the first guess; "oyster plant" summer
squash" were the next; but with a shake
of the head and a merry laugh they We're
told to guess again. The salad had gone
where good salads go, and there was not
a scrap to tell the tale, and still we had the
haunting, clean flavor of this new delight
but. alas 1T was nameless. Give it up
said everybody, and then were surprised to
learn that their new friend was old
one disguised. for the delicious morses
were of cucumber boiled until tender, and
cut up when cold
Rhubarb Marmalade.
No larder should be without this most
delicious marmaade which will keep for
a long time, and for breakfast, or with thin
bread and butter for luncheon or afternoon
tea sandwiches, is a welcome change for
the spring. Peel and cut fine four thick
stalks of rhubarb; use more If small. Peel
carefully, to avoid the white, four oranges,
and cut their rinds into shreds Remove
the white and seeds from the fruit and cut
into slices; then put all together in porce
lain saucepan, sprinkle three cups of granu-
lated sugar over. and allow to simmer until,
when stirred, 1T is of marmalade consis-
tency. Put into small Jars and after stand
ing over night cover with branded paper,
and then with that dipped in the white of
an egg. lemon may be used and an
orange discarded, If liked.
Rhubarb Jelly.
By using little gelatine in making rhu-
barb jelly the need of destroying the flavor
with sugar is done away with. Cut the
rhubarb up. but do not peel, first washing
and wiping dry. To each pint allow a scant
cup of sugar, and add little water to pre-
vent burning. Cook until the rhubarb Is
soft, stirring carefully Mash through
fine sieve then stir in the dissolved gelatine
in the proportion of an ounce to quart.
Turn into mold and put in a cool place
to set. This may be surrounded with whip
ped cream after turning out. When cook
ing peeled rhubarb in squares, large stalks
should be chosen, and the bits laid sep
arately in a broad bottomed saucepan con-
tanning a syrup made from four tablespoon
fuls of sugar to half q pint OF water for
lifted out they become tender; then the
gelatine added to the syrup as above, and
when cool poured over the unbroken fruit.
Novel Millinery Effects.