Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-11-26
IN IOOTHSOME FORM
Cheap Vegetables and Ways
to Prepare Them.
VARYING WINTER FARE
SWEET POTATOES IN VEGETABLE
AND DESSERT COURSES.
How to Use Squash Left Over, Like
wise One Of Cault-
flower.
VARYING WINTER FARE

Written for The Evening Star.
Unhappy is the housekeeper who has
fallen into a culinary rut She does not
always belong to that class who must
count every penny spent upon her table.
More often she Is one Of those women
whose household allowance is neither very
small nor very large. She is not forced
to devise new dishes from economical
materials, nor can she indulge In epi-T
curean feasts. Therefore her task of PLAN
ming meals is apt to lack zest for herself.
whereas If she would occasionally en-
bark Upon astronomical voyage Of adj
venture the result would be stimulating
to her own interest and eminently pleas
Ing when the family circle gathers around
the dinner table.
For instance, many women who think
that sweet potatoes boiled or baked are
sufficient variant on the Irish Or white
potato will find that they lend themselves
to many other tasty dishes, notably the
receipts used by southern housekeepers.
For breakfast dish or entree at din
ner they make a delicious scaIlop. Take
potatoes that have been boiled or steamed
until tender. and when cold slice moder-
ately thin. Put a. layer about an inch
thick IN the bottom of a shallow pudding
DISH Sprinkle with butter and white
butter and sugar again. Continue until
the dish Is filled. Scatter butter and sugar
over the top and pour over the potatoes
Just enough boiling water to keep them
from burning. Cook half an hour in a
moderate oven, or until the potatoes look
transparent and are delicateIy Drowned
The sugar may be omitted and a season.
ing or salt and pepper used. Should the
potatoes become dry, haste with melted
butter. Those who do not like too much
butter will prefer this dish If half a cup
full of melted butter Is mixed with boil
Ing. water and used to haste the vege-
table.
Another Tuber Dish.
Another way of serving the tuber 10
suited to dinner, luncheon Nor supper. Cut
the cold potatoes into slices a little more
than an inch thick. For one quart. melt
half a cupful of butter. and add to it
plentiful seasoning of salt and pepper and
two tablespoonfuls Of sugar. Dip the slices
in this mixture, laynin a buttered pan, and
COOK about ten minutes In hot oven. When
glossy and brown. they are ready for the
table, -
delicious hot dish for luncheon or SUD-
per Is sweet potato pudding Peel a large
raw sweet potato. dry and CRATE it, Set a
quart or milk over the fire. When hot put
In the grated uotato. Let It come to a
boil. then add an ounce of butter. Take
from the fire, stir in four eggs previously
beaten to froths- Season to taste with
SALT ana pepper. and bake twenty min
utes In butteged pudding dish II the
salt and pepper are left out and sugar
to taste Is added, this pudding makes q
good dessert. IL - ~ r. = !i!flF
Though thu above IS an excellent sweet
dish.' there is an Old fashioned receipt for
q potato pudding that far surpasses it.
Take haHga pint efithe grated potato, add
to It, a pint Of sugar. half a pint Of mo-
iasses. and an ounce of butter. When
smooth add enough sweet milk to make a
thin batter. Season to taste with grated
orange peel and ginger. Beat three eggs
until light, add to the batter and bake in
a slow oven. When a candy-like crust
forms on top. stir from the bottom and let
q second crust form.
Ii the custard is desired for sweet DO
tato pie, try this: Parboil two medium
sized sweet potatoes, and when cold peel
and crate them. Beat the yolks of three
eggs to a froth. add cup of sugar and
beat again. Add piece of butter the size
or hickory nut. Stir the potatoes in
gradually, add cup of milk and season
with two tablespoonful of cinnamon.
Bake In deep tin, lined with good pastry
Spread with a meringue made from the
whites OF the eggs and powdered sugar.
Set in the oven until light brown.
Great Possibilities.
Caulif1ower is also a vegetable with
great possibilities for the housewife in
clined to gastronomic adventure Try
some day cauliflower au Parmesan. or
stuffed caulifower, both beloved Of the
epicure.
For caulifiower au Parmesan, break the
heads in large fiowerlets and boil In sailed
water until tender. or about thirty minutes.
Arrange them in a baking dish so that they
look like one large head, and powder with
grated Parmesan or other good cheese.
Dust with fine bread crumbs and bits OF
butter. Make sauce from a tablespoonful
of butter, salt to taste, a teaspoonful Of
lemon Juice, the yolks Of two eggs beaten
to froth, and two tablespoonfuls Of grated
cheese. Pour around the cau1ifiower and
set in the oven until delicate brown
To stuff a caulifiOwer, boil whole head
of good size until tender. Carefully cut out
the heart chop 1t fine and add to it four or
nve mushrooms and dash of cayenne
When mixed fill the followed head with
the forcemeat. Heat 1t through in the oven
and serve with white sauce.
A good white sauce, seasoned with a ia
blespoonfuI OF chopped parsley, and a tea
spoonful Of lemon juice, may be used to
dress cauliftower in any form. Sometimes
melted butter. salt, pepper, lemon juice and
grating of nutmeg are used.
In selecting cauliftower. see that the head
is white and tender. Before boiling cut
away the outer leaves and soak an hour at
least in cold water with the head down
ward. If siugs or insects are inside they
will crawl out. Some cooks tie a piece OF
coarse muslin over the head while boiling
to keep IT in shape.
Delicious Salad,
AS luncheon course caulifiower salad is
both artistic ande delicious. The flowerlets
are broken into smedium-sized pieces and
seasoned with French, sherry or mayon-
naise dressing. Gut, the tops off from large
green or scarlet peppers. take out the seeds
and fill with thet caylifower. When ready
to serve put tsaspoonfuI of mayonnaise
on top of each. Serge ON q bed OF cress or
the hearts OF lettuce. For an autumn
luncheon use ths Efd pepper the sherry
dressing and bordegowith nasturtium Bios
SONS. ne RAJ
Stuffed Cabbage.-C1eanse and boil a
large, firm head OftTcabbage until tender:
then scrape out the sinside leaving enough
for a solid outer wall. With the scrapings
mis- a cupful of fnenbread crumbs, a little
salt, pepper and dca|ery seed and a small
onion III Hked). pttfine. Beat this up with
a tablespoonful Of warmed butter and three
eggs. FIJI the cabbage with this stuffing
tie around 1t stgiRDf cloth and bake until
Squash is ona ofiS2the least expensive of
winter vegetables, and vet the family tires
OF 1t quickly because baked or mashed ia
the only form in which 1t appears on the
average table. Here Is receipt for soua sin
croauettes, which can be evolved from left
overs OF baked squash: ~
Press the meat through vegetable nress