Evening star., 1902-05-31

in alternate layers With little seasoning of
salt and dress the whole with two table
spoonfuls of oil, one Of lemon juice, two
of strained tomato juice and dash of cay
enne.
Green Pea Salad.
Dress a pint of cold boiled peas with a
tablespoonful of powdered sugar and two
tablespoonfuls of oil and one of vinegar.
Garnish with two cucumbers sliced rather
thick and arranged in a border around the
peas. Serve with mayonnaise.
English Salad Sauce.
Put the yolk of hard-boiled egg in a
small soup plate and mash fine with a
silver fork; add salt spoon of salt, level
teaspoonful of dry mustard. medium
sized boiled mealy potato put through a
sieve, two dessert spoonfuls of oil or thick.
mixed: then add gradually two tablespoon
fuls of vinegar and beat until smooth and
thick.
Cream Dressing.
This is an old-fashioned recipe preferred
by many who have not yet educated the,r
taste sufficiently to enjoy the oil dressings.
Boil two eggs until very hard; remove the
yolks and RUB them to a fine powder with
silver spoon; mix in large teaspoon1ui
Of mixed mustard and then work to
smooth paste with tablespoonful of melted
a cup; season to taste with salt and pepper
and celery salt and then stir in very care
fully sufficient vinegar to reduce the mix
ture to a smooth, creamy consistency. Keep
very cold until ready to use: 1ew drops
of anchovy or Worcestershire sauce may
be used to flavor and tarragon vinegar IN
stead of plain cider vinegar.
Sweet Sauce.
Mix the raw yolk of an egg with two
tablespoonfuls of oil, satspoon of salt and
half that quantity of pepper. Beat in a
tablespoonful of vinegar and level table
spoonful of moist sugar
Swiss Dressing.
Put two ounces of rich, old cheese in 4
mortar and pound to a paste; add niue
mustard, salt and cayenne and table
spoonful of malt vinegar and dilute to
consistency of cream with oil or thick
cream.
Boiled Salad Sauce That Will Keep.
An economical substitute for mayonnalse
when one desires to have a dressing on
hand for emergencies
Rub to a smooth paste an ounce each Of
butter and sifted flour and stir over the
fire until butter melts, then draw to one
side and stir in gradually cup of boiling
water; season with half teaspoonful or
salt and dash of white pepper. and stir and
cook smooth then set a little away from
the fire until needed. Put a raw egg in a
bowl with quarter of a saltspoon Of salt, a
pinch of cayenne and little grated nutmeg.
Mix these ingredients thoroughly, using
wooden salad spoon; then add few drops
at time and alternating the two, three
tablespoonfuls of oil and one OF vinegar
Now add the boiled sauce gradually into
this until the two are thoroughly blended
and beat until smooth This can be used
hot or cold Keep in cool place if not
used at once.
CARROTS la Flamande.
Parboil and drain some young carrots
and put them in a saucepan with a small
piece of butter, little sugar, teaspoon
full to a dozen small, young carrots, and
simply cover with water; add a teaspoon
full of chopped parsley and seasoning of
salt and pepper; simmer gently for fifteen
minutes the carrots should be done in this
time) Shake the saucepan occasionally to
keep the carrots from burning. When done
thicken the liquor in which the carrots are
cooked with beaten egg yOlk added to a
little cream (two yolks to two tablespoon
fuls cream for half pint of sauce).
Cream of carrot is a very dainty spring
SOUP Crate the tender young carrots and
cook in the milk and bind like any VeSe-
table puree or else boil the carrots with
a little sugar, slice of onion, sprlg OF
parsley and lump of butter. and when ten
DER press tlliouSn iiie sieNe anu e''"
scalded milk, thickened with butter and
flour.
Picked Mackerel.
Select mackerel small enough to pack in
a two-quart earthen crock. Clean them
nicely; pack them in layers, seasoning eacn
layer with a Tablespoonful of salt tea
spoonful Of mixed powdered herbs and a
ssltspoon each of pepper and allspice.
Cover with vinegar and cold water in equal
parts Set the crock, covered, in mod
crate oven and bake an hour.
Menus.