Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-02-13

before serving wine dry. dust lightly with
-four dip with beaten egg which has been
diluted with a little cream or milk. ron
with grated bread crumbs and Try IN deep
smoking hot fat. Arrange on n not platter
and serve with tartar sauce. When the
fllets are served individually tasty way
is to put in the bottom of a buttered panni-
kin foundation of creamed spinach, on
this the cooked fish and over 1t a thin layer
of mashed potato. to which a little cheese
has been added. Dust with grated cheese,
brown in the oven and serve piping hot.
French NEUTRALITY-SUSPICIOUS. are not
half well known in this country as they
might be. and that to advantage In the
''old country they are one of the most
popular of vegetables, simply boiled in salt
water, the ends of the leaves dipped in Oil.
vinegar, drawn butter or cream sauce, and
eaten daintily from the fingers. like aspar-
aguS en- branche. The French artichOke is
seldom raised in the northern or middle
western states, but grows thrifty in the
south and on the Pacific slope, though its
flower is not equal to that grown in French
gardens. The imported 'chokes. however
cost from so to 40 cents apiece, and are sell
dom used save by epicures at elaborate
dinners Before boiling the stems of the
'chokes are cut off, the tough outer leaves
trimmed away and the flower, which re-
sembleS a Scotch thistle, washed through
several waters. 1t is then plunged top
downward into a large saucepan of water,
well sailed and boiled half an hour or more
until tender Beside serving simply with
sauce they may be Scalloped and served en-
casserole, may be combined in an omelette
or with mushrooms fried or stewed.
Artichokes a la Lyonnaise.-Prepare
half dozen artichokeS in the usual way:
then place in a stewpan with three ounces
of butter, the juice of lemon and a half
salt and pepper. Simmer gently until ten
der. take out and lay in baking pan in
the oven to crisp lightly. Meanwhile add a
cup and half of good stock to the gravy
in the saucepan, bring to a scald, add a
glass of sherry and serve with the arti-
chokes.
The Jerusalem Artichoke.-The Jerusalem
artichoke is quite another story. 1t is a
tuber resembling the potato and hailed
originally from Canada. AS it resists the
action of the frost, 1t is usually left in the
ground like the parsnip, to be gathered
when required. While it is usually simply
used as pickle and relish for the spring
1t makes very good dish when cooked.
Jerusalem Artichokes au Gratin-Wash
peel. cut in slices and cook in sailed water
while tender, but not too soft. Put in a
buttered baking dish, sprinkle with a layer
or Parmesan cheese. cover with cream
sauce. sprinkle buttered crumbs over the
top and bake until brown.
A variation in service Is after boiling in
sailed water for twenty minutes to drain
and dry on a soft towel. Put tablespoon
full of olive oil butter In a frying pam
add one sliced onion, and fry until just col
ored Then add the sliced artichokeS, toss
until golden brown season with salt and
pepper, sprinkle a little minced parsley
over them and serve.
Sweatbread Salad-It matters not what
form your sweetmeats are to take at the
time OF serving, the preliminary in every
case is just the same. Just as soon as
they come from the butchers drop into cold
tor 1r,I 49, g.
two. changing the water occasionally until
they look quite white. Then throw into
boiling sailed water to which slice of
onion, sprig Of celery and a bay leaf has
been added Cover and simmer gently half
an hour, lift out and throw again into
cold water. AS soon cold cut away all
the windpfpes and membrane, pick apart
and set away until ready to prepare in any
way desired For salad cut in small
pieces, season with salt and paprika, mix
with an equal quantity Of crisp cut celery
or cup of chopped almonds, and mix with
n good stiff mayonnaise.
Line the salad bowl with lettuce leaves,
arrange the salad mixture over them and
garnish with sliced lemon, pitted olives,
finely chopped parsley or mushrooms chop
ped alternately with the parsley.
Cheese Fondu in Ramekins-For cheese
fondu. bring pint OF milk to a scald in a
double boiler and stir into two cupfuls of
stale bread crumbs, half pound of mild
CneeSe grated, Two tableSpOOnfulS of
butter and half teaspoonful of salt Heat
slowly. then add the well-beaten yolks Of
four eggs and remove from the fire. When
somewhat cooled, fold in (beware of stir
Ting) the stiffiy beaten whites of the eggs,
pour the mixture into buttered ramekins
and bake twenty minutes in slow oven
Serve hot in the moids, and at once. as
long delay in the service means a fiat, stale
and Improbable dish.
A Temperance Loving Cup.-Mix together
the juice of five lemons and five oranges
one pint OF strawberry syrup one can of
grated pineapple, and one quart of Apolli-
narls. Make syrup of one cupful of
water, one cupful of rather strong OoIong
tea. and two cupfuls of sugar. When cold
add to the fruit mixture, with enough
water to make a gallon and one-half of
liquid.
The same mixture makes a good filing
for the punch bowl. in which case a half
pint or Maraschlno cherries chips of
orange peel. or few slices of red ba-
ranas or Muscatel grapes cut in halves
make an Improvement