Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-04-01

Simple, Natural Foods.

In order to distinguish wholesome food
from the almost endless variety of heavy.
overseasoned foods, we lay perhaps too
much stress upon the words and not the
meaning of simple, natural foods and lead
! many to conclude that all pleasure giving
dishes are under the ban and nothing
elaborate or intricate, but is a delusion
and snare to tempt the perverted appe-
! tito
Civilization will not permit us to restrict
ourselves to a regime that will suffice the
needs of the Arab who is satisfied with
dates, the Esquimau who subsists on blub-
! Der. the Chinaman who will be content with
| rice, but must conform with wise judgment
and common sense to a more flexible and
varied dietary in order to obtain the essen
tial elements in the varying combinations
his mode of living, occupation and condi-
lions may need.
Stewed Beef With Vegetables.
This dish belongs to good plain cooking,
and may be made a most palatable and
| nourishing dish or quite the reverse, de-
pendent on the skill of the cook.
pound and half Of beef taken from
tender side Of the round. shoulder or in
side Of the flank may be used. Cut the
meat into pieces an inch square. Put a
small piece of beef fat in the bottom Of
kettle and lay the meat over this On
top of the meat slice an onion, q carrot
in slices and a little celery and parsley
chopped coarsely. Add one peeled and
sliced tomato or half cupful of canned
tomato and barely enough water to cover.
Cover the kettle closely and simmer gently
for two hours; then add six or eight pota-
toes, pared. and cook until they are ten
der: then remove the meat to a hot dish;
place the potatoes around 1t; make brown
sauce with the liquor in the kettle. pour it
over the meat or serve In a separate dish.
Garnish the meat dish with little parsley
or creSS.
Round of Veal, English Style.
Take thick. round piece cut from the
middle of leg of veal, remove the bone
and fill the place with well-seasoned stuff
fling made with bread. chopped parsley, a
little melted butter onion juice, salt and
pepper, binding with beaten raw egg.
Skewer and tie securely into shape, place in
roasting pan with few slices of carrot
and turnip underneath; add little broth
and cook until we'll done, basting with the
glaze in a pan. Garnish with f1owerets of
boiled caulihower. brussels sprouts. carrots
and string beans and a sauce made from
the pan liquor.
Holland Salad.
,, Cut into small cubes an equal quantity of
picked beets. potatoes, dill pickles and raw
tomatoes. Rub the hard-boiled yolks of
four eggs through sieve into a. bowl.
b
cream with Oil and vinegar. Season with
salt and pepper and a tablespoonful of es-
sence of anchovfes. Add to the vegetables
and toss lightly until mixed. Garnish with
crisp lettuce and sliced eggs.
Rice Pudding la Caramel.
Wash well, parboil and drain four ounces
of rice: then cover with a quart of milk
and cook forty minutes; add three ounces
of sugar. an ounce Of butter and slice of
yellow rind Of lemon: add four eggs beaten
light with a cup Of milk: cook few mo-
mentS longer. Put cup OF graduated SUI
gar in a saucepan; stir and cook until it is
a brown color. but not burnt. Pour this
into charlotte mold. covering the sides and
bottom. Turn in the rice pudding; set in a
large saucepan of boiling water; cover and
steam slowly until set Keep warm until
ready to serve, then turn out and serve at
once while hot.
Softening Water.
II the hardness of the water Is only tenn
porary and due to the lime In the fresh
plaster you can adopt the plan used by en-
gineers who wish to soften the supply Of
water used by town. This is done by
adding lime water to the water In the cis-
tern. the object being to rid the water Of
the excess OF carbon dioxide which holds
the carbonate Of lime present In the water
in solution. The lime combines with the
carbon dioxide to form chalk. and the car
bon dioxide being removed from the water
can no longer dissolve the carbonate of
| lime. and this. together with the chalk
part clear hme water is used Boiling will
soften and rid the water of temporary hard
ness, but this is a more tedious process
than using the lime.
Green Pea Soup.
One pint Of shelled peas covered with cold