Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-05-14

tasteful dish called cream cold slaw. Slice
or shred the cabbage very fine and soak
in ice-c cold water for one hour. Have ready
a piece of clean cheese cloth. Drain the
cabbage and lay 1t on the cheese cloth, tie
1t up, pudding bag fashion and shake until
the cabbage is dry. Have ready the fol-
lowing dressing: Pour two tablespoons OF
vinegar into an enamel sauce pan and
bring it to a boil Beat two eggs without
separating with one-half cup of sour
cream. Turn this mixture into the not
vinegar with a tablespoon of butter, rub
until smooth and thick, and add pepper and
salt to taste Remove from the fire, pour
it hot over the cabbage and set away to
cool This slaw is an excellent substitute
for the regular salad course.
Carrots are fresh from Mother Earth at
this season. and crisp and healthful If care
fully prepared. The American housewife
does not as rule, know the value of car
rots because she has not learned to COM
bine them with other vegetables or stock,
as the Germans and French do. For ex-
ample here is dainty and slightly French
dish which contains much nourishment.
Select small uniformly shaped young tur-
nips and young, crisp carrots. Allow tur-
nip for each person, cut off the stem and
pare neatly. With sharp-pointed spoon
scoop out each turnip, making good-slzed
hollow. Simmer twenty minutes in un-
sailed boiling water, and turn upside down
In the warming oven to drain. In the mean
time the carrots, cut into dice, nave been
boiled gently for twenty minutes. These
are drained then heated in half a cup or
sweet cream with dash of salt and pep
per. They must heat, but not boil When
ready to serve pour the creamed carrots
into the hollow turnfps, and send to the
table garnished with parsley.
Carrots cut in slices and cooked in soup
stock, which is thickened with tablespoon
of flour and one of butter rubbed together,
form an appetizing and nourishlng disn:
This may be served on triangles of toasted
bread.
Spinach is despised by many family be-
cause it is not well cooked and served
Properly combined with meat dish ana
dantily garnished, it should have ire
quent place on the spring dinner table.
Prepare the spinach carefully, as sugges-
ton of grit is extremely unpleasant Wash
in cold water, separate the leaves ana
wash again, dipping the leaves in and out
of the water, rather than rfnsing them
around. Lift out of the water lightly,
leaving all sand behind, throw 1t into hot
kettle, add enough water-a cup or less-to
keep it from burning, and watch it careful
ly until it willis down into the water. Then
sprinkle it with salt and cook slowly for
twenty minutes
fashioned idea of plunging spinach into an
indefinite amount of water and reducing the
water after the spinach willis. When done,
drain it thoroughly, chop fine and return
to the saucepan with salt, pepper and
tablespoon or two of butter, according to
the amount of spinach you have cooked.
Heat this through, and force into hot Gus
tard cups to mold. Have ready some
squares of toast and some sauce Holland
aise Now take large platter, slice the
hot boiled beef tongue. which will form
your meat course, and pile in the center of
the platter. Around this arrange the spin
ach turned out from the custard molds on
to the toast, and pour around it the sauce
made follows
Cook bay leaf and very small chopped
onion with two tablespoons of tarragon
nny, IN tkea hni limo
point set aside to cool. Rub two table
spoons of butter into one of flour, set oveg
the stove and add gradually one-half pint of
boiling water. Strain the vinegar and add
to this mixture. Take this from the fire,
beat in the yolks of two eggs, heat again.
add pepper and salt and strain before pour
ing it around the spinach. Be careful not
to let the sauce cook hard after adding the
eggs or it will curdle. If tarragon vinegar
is not at hand substitute lemon juice.
After the sauce has been poured on the