Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-28

HOLD
lINTS

N>YlH.ND..
It Is at this season that common sense and
| domestic science unite in suggesting a
change in the family diet.
Thoughtful housekeepers have learned
| that for sanitary reasons alone variation
from hearty, heating winter foods is essen
| tial as spring draws near. One does not
| need to be hard and fast vegetarian to
understand that green foods are infinitely
better than sulphur and molasses. which
| from time immenorial has been deemed the
| proper cleansing remedy
Did we but realize 1t the remedial effects
| of this nauseous compound are to be had
in much more attractive form in the sui
phurous vegetables-turnips, cabbage, cauli-
| flower and, above all, onions
| The beautiful compilations Of the peasants
| in certain sections Of Europe where onions,
garlic and the leek which is the national
| plant Of the Welsh, are used in abundance.
may be attributed to this reason.
Spinach is abundant in most markets now,
and there Is no vegetable more wholesome,
while water cress. celery, lettuce are all
| good for tired nerves and that peculiar list
| Iessness sometimes called spring fever.
| those who are SO fortunate as to live in
| the country may gather all sorts Of delicate
spring green's for their stomach's good. The
| tender leaves Of the dandelion, the homely
| mustard greens, wood and field sorrel and
| tender docks are all specifically wholesome.
as well as chicory corn salad, chtves, pur-
slane, milkweed, marshmallow, cowslip and
| chickweeds All these may be cooked and
served as boiled greens or in a salad
| If persons of delicate digestive powers
would learn the hygienic value OF simple
salads dressed with salt, olive oil and lemon
| juice or a little vinegar, there would be
two oil iSr
easily assimilated than animal fat and is be-
| sides rich in nutriment and soothing power.
In looking over all greens and salads, a
tender conscience that will not permit one
to slight her job" is required. Every lear
should be closely scanned for slugs, bugs
and other undesirable guests, and at least
three waters should be used in washing
HOLSTERS are in season all the year round
In this country, the law only prescribing
that they shall measure at least nine inches
in length and that any below that size
shall be returned to the water. The lob
sters In the markets vary in size from
three-fourths Of a pound to three pounds,
although during the summer time they
have been caught near Sandy Hook weigh
ing from ten to fifteen pounds. The finest
Holsters come from Portland, Me-. and from
Nova Scotia, where the waters are always
cold. Those caught around city harbor
like New York are hardly fit to eat. They
are natural scavengers and their flavor de-
The food value Of Holsters like that Of
crabs, shrimps and crawfsh, is consider
| able, containing as they do a fairly large
percentage Of nutrients. Except in certain
and the cost correspondingly low-the price
Is prohibitive for their becoming staple ar
| ticles Of diet.
| sidered rather than size, as small heavy
one Is sure to have frmer flesh than a
| large, light. thin-shelled one. Rock lob
sters with black spots on the back are con-
| sidered best. People who buy Holsters ready
boiled lose much Of the delicate sweetness
and flavor Of the meat, but in many mar
kets only the cooked ones are obtainable.
| They should, however, be freshly boiled
| twenty hours after boiling HOLSTERS are
usually put alive into boiling sailed water
and cooked twenty minutes from the time
| the water begins to boil. Some cooks
however, say that If they are plunged head
downward into warm water they quickly
| smother and suffer less than when put into
hot water. Others declare that the most
humane way is to sever the head from
| the neck with sharp cleaver, which brings
| instant death The lobster must be boiled
at once. however, after the operation. To
| avoid buying Holsters which have been
| cooked and laid on ice until all their firm
ness and sweetness has been sacrificed, lay
| the creature its back and straighten
| out the tail. If when the tail is released
1t springs back into its normal curled po-
/ sition, 1t may be considered fresh. But II
it stays back and seems limp and flabby
| It is unfit for use.
| To open lobster separate the tail and
remove the meat from the body. leaving the
| lady" or stomach, in the shell. Crack the
shell Of the tail by pressing the sides to-
gether: open underneath and take out the
| meat in one piece. Break the large claws
and remove the meat whole. Do not pound
on the middle, which brushes the meat but
on the edge. Tear off the spongy gills from
the body and pick away all the meat. Save
| the liver and coral A., From the liver or
tom-alley, Is made the tom-alley dress
lobster in preference to any other combina-
| ton. To make 1t take the liver out and the
white fat Of three HOLSTERS, which have
| first been boiled. Add one level teaspoon
| ing of salt and a tablespoonful Of OIL Stir
| until very smooth. then add drop by drop.
stu stirring, three orffour tablespoonfuls Of
vinegar. or
| A canoe-shaped receptacle for serving
lobster salad is frequently made by remov-
| Ing the meat from the body and tail of two
| Holsters without breaking the shells. Re-
move the head, clean outithe shells and cut
away the under side Of the tail. Then put
the two bodies together. fill it with the mix
ture and place on a bed of lettuce.
In preparing lobster always use a silver
i
phosphorus. Another point to remember 10
that long cooking toughens, and after 1t has
| once been boiled a lobster needs very little
| cooking.
| Philadelphia lobster salad.-For the meat
! of one large lobster or two medium-sized
ones boiled and picked to pieces when cold,
/ make the following dressing: Beat together
| the yolks Of two raw eggs. well beaten, a
| pinch Of cayenne, bne teaspoonful Of salt,
| one-half teaspoonful- Of powdered sugar
l ana one full teaspoonful OF mustard wet
| full Of olive oil. When quite thick, whip
| in the Juice OF one lemon strained. Beat
| Ave minutes. then add two tablespoonfuls
| Of vinegar. Just before the salad Is to go
| to the table add one-half cupful Of sweet
| cream whipped to cupful Of froth. Stir
| all well together and pour over the lobster,
| mixing carefully with fork and spoon.
| Lane the salad bowl with lettuce leaves
put In the seasonal meat and cover with
the rest Of the whipped cream. II pre-