Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-30

salad which is not well known in this coun-
try. The beans require soaking for six
hours. and then are cooked until tender in
boiling sailed water. Drain. and when
quite cold dress with mayonnaise Slightly
favored with onion juice and a sprinkling
of chopped olives. Garnish with picked red
peppers and shredded lettuce leaves.
The globe artichoke is a vegetable which
deserves to be more frequently seen on
American tables. A popularity of the arti-
choke is that it is ali the better for being
kept a few days after being cut. An eco
nomical way of using really fine ones is to
serve the bottom parts hot as an entree and
the leaves with a mayonnaise as salad. To
accomplish this dual feat boil the artichoke
whole until the leaves are easily detach--
able. Cut out the under part without dis
turbinS the crown of leaves. Remove tho
choke" which is the white, ''thistly' sec
ton. Cut the crown into quarters and ar
range in a coronet on the salad dish, serv-
ing the dressing separately.
In the lighter salads grapes. oranges and
lettuce make a fine combination. Skin
some green grapes. cut in half and remove
wedges and dress all the fruit with oil and
lemon juice. Arrange on lettuce leaves
that have been crisped in cold water and
serve with wild duck.
In Springtilne.
Cream cheese and watercress is a dainty,
springlke-looking salad. To make this
break up small cream cheese and with
the smooth side of butter pats shape the
cheese to resemble little eggs. Wash the
watercress and dip each sprig into a dress
ing composed of oil, vinegar, pepper and
salt. using in this case at least four table,
spoonfuls of oil to one of vinegar, and do
not dress until the last minute. the cress
Withers quickly. In the middle of each
little nest of watercress place three or four
of the cheese eggs.
To be served with roast turkey is a salad
of lettuce, celery and chestnuts Pick care
fully some young, tender lettuce leaves.
throw them into cold water for an hour,
then drain. Place celery blades in ice
water till they curl. then cut into strips
about an inch long. After skinning some
cold boiled chestnuts break them into
pieces and mix these and the celery with
French dressing and serve on the lettuce.
Egg and tomato salad may be made from
the whole canned tomato as well as from
the fresh vegetable. Chopped hard-boiled
egg mixed with mayonnaise is placed in
the followed out tomato. and the dainty ID
ready for the table.
The West Indian alligator pear. sliced
and dressed as salad, forms part OF
some of the most epicurean menus this
winter.
When meat is left over from dinner a
Spanish luncheon patty may be evolved,
which IS a tasty little dish for the midday
meal. Chop together some cold meat, pafs-
ley and a few sweet herbs. MIX them,
after seasoning with salt and pepper. with
sufficient stock to slightly moisten the
whole. Dredge with flour and add some
stoned rasins and chopped olives. Have
at hand two hard-boiled eggs cut in small
pieces and seasoned with cayenne pepper.
Make puff paste and roll out very thin
into four-inch squares. Put A tablespoonful
Of the mixture on a square of the pastry.
adding some of the egg to it; then wet The
edges and cover tightly with another
square of pastry. Pinch the edges and fry
to light brown in a pot of boiling fat
If little thought is given the subject the
housewife will find that winter vegetables
offer at least as much variety for the max
ing of salads and entrees as do those of the
warmer months of the year. The advent of
cold weather is no reason for placing the
salad bowl on the top shelf of the china
closet.