Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-16

add one quart of baked beans, and the Juice
Of half a lemon and just zest of the
grated yellow peel. When steaming hot.
dish in a border of boiled rice.
Bean Panaches.
Take two cups of string beans, fresh or
canned; cut into inch lengths; two cups of
white beans, two tablespoonfuls of butter
juice of one lemon, one tablespoonful of
minced parsley, salt to taste. Boil the two
kinds of beans tender in separate vessels;
drain off the water, put the beans together
in a saucepan; add to them the butter,
ly heated and serve.
Potatoes la Custard.
Peel and boil six large white potatoes;
drain very dry and make smooth and
creamy. season with salt, pepper and but
ter and a little cream; press through a
colander so that it will fall evenly and
light as snowfiakes into the dish; beat one
egg we'll; and add to half cup Of milk and
pour over the top; bake fifteen minutes In
a moderately hot oven. 1t should look like
a golden brown custard when taken from
the oven
Spiced Sweet Potatoes.
Boil the potatoes the day before using;
peel while hot and when cold slice them
rather thick. In the bottom Of a baking
dish put bits of butter; sprinkle sugar over
the butter; place on this layer Of pota-
toes. Alternate with butter, sugar and po-
tatoes until the dish Is full. Cover the top
with butter, sugar and a teaspoonful of
ground cinnamon, cloves and nutmeg
mixed; pour over it a cup Of water. Put 1t
in the oven and after 1t begins to bake
moisten 1t once or twice with little butter
and hot water to dissolve the sugar, so as
to prevent its drying the top of the po-
tatoes. To make this dish very nice you
must use cup Of sugar and cup of but
ter to two quarts of potatoes. Bake In
moderate oven.
Planned Onions, Creole Style.
Split oyster crackers in half. Butter a
deep dish and line it with layer Of the
crackers. Sprinkle chopped Spanish or
Bermuda onions over the crackers; then
pepper and salt; then spread with very
thin layer of tomatoes. as the flavor of the
onion must predominant in this dish. Con-
tinue to alternate the materials until the
pan is full, having tomatoes on top. Add
sufficient. quantity Of milk to come nearly
to the top of the pan and cover with but
tered bread crumbs. Bake one hour. This
Is delicious dish to serve with turkey or
chicken.
Hold-Over Tomatoes and Rice.
II you have a little leftover tomato left
from dinner, this dainty way OF utiliz-
ing II: Steam two-thirds of q cup of rice in
two cups of water in a double-boiier, add
ing half a teaspoonful Of salt at the time
that you pour the water on the rice; cook
until soft, which will require from half to
three-Quarters OF an hour. Remove the
cover Of the boiler and stir the rice care
fully with a silver fork to allow the steam
to escape and dry off the rice. Heat the
leftover tomato, season quite highly with
salt, pepper, cayenne and little celery
salt or minced parsley. Add to the rice a
Tablespoonful of butter, stir in carefully,
and when the butter Is melted pour the
tomato over the rice. Serve at once as q
vegetable.
Malabar Rice.
Cook one tablespoonful Of finely chopped
onions In two tablespoonfuls of hot butter
In q stewpan, let 1t cook slowly without
browning until you have a pronounced odor
Of the onion: add one cup Of rice which
has been washed and dried: stir 1t often
until slightly Drowned; mix one quart of
strong vegetable soup stock and one pint
salt and cayenne. Add 1t to the rice and
let It cook slowly on the back Of the stove
until the rice Is very tender and the broth |
Il all absorbed Just before serving add
more salt IL needed. and pour. over 1t two |
tabIespoonfuls Of melted butter. Add two
large cardamom seed. split and trun into q
hot dish. Omit the eardamom seed II the
favor Is not liked.
Rose-Tinted Celery.
TAXA the very tender inside stalks Of