The Washington times., 1904-06-20
THE SPRING MARKETS OFFER
NUMEROUS CRISP DAlNTIES

sour cream. Turn this mixture into the
not vinegar with tablespoon OF butter
rub until smooth and thick. and add
pepper and salt to taste. Remove from
the, fire, pour IL hot over the cabbage
and set away 20 cool. This slaw Is an
excellent substitute for the regular salad
course.
Carrots as a Dainty.
Carrots arc fresh from mother earth
at this season. and crisp and health
ful If carefully prepared. The American
n no does not. as a rule. know the
shlue or carrots because she has not
learned 70 combine them with other
vegetables or stock as the Germans
ana french do. For example. here is a
dainty and slightly French dish which
contains much nourishment:
oeIect small, uniformly shaped young
turnlpS and young, crisp carrots ALLOW,
y turnip for each person. cut on the
stem and pare neatly With a SharD
pointed spoon scoop out each tiIrnfn
making goOd-sized hollow Sin1nnsr
twenty minutes in unsaIted hoiIfD1
waSsIi ana turn upside down in the
warming oven 10 drain. In the mean
5line the carrots cut into dice. have been
bolec gently for twenty minutes These
are drained. then heated In half a Gun
- smset cream with dash of salt and
Pepper. Ihey must heat but not boil
men ready 10 serve pour the creamed
carrots into the hollow turnips and sa,,d
20 the table garnished with parsley.
soup stock, which Is thfckened with a
tablespoonful OF flour and one Of b,,t
yer rubbed together. form an annetiz-
ing and nourishing dish. This NAV be
served on triangies OF toasted bread.
To Prepare Spinach.
Spinach is despised by many a family
because II is not well cooked a,5
served. Properly combined with a NICE
dish Dish and daintily garnished. IT shouid
lave frequent place on the spring
dinner table. Prepare the sniDacb ,a-[e
.uIly, as suggestion of grlt is svtr.-,,S
~ unpleasant. Wash in cold v-afar
separate the leaves and wash again dir
ping me leaves in and out OF the wat1r
rdlher than rinSing them around 7 o.
out Of the water lightly iea t., LII a. \, :
sand behind. throw IL into a hot its..It
aul enough Water-a cup or less-to tresr,,
~ from burning. and watch IL caref,,llY
until IL willis down into the water ~,
sprinkle II with salt and COON sI,,.'I
Tor twenty minutes "iS
/ MS Is & great Improvement c,,o- ~,
Ilioiied Idea OF plunsing spinach
reducing the water after the sot,acS
Wits when done, drain Il thoroushi,,
chop me, and return to the saucs.
pan Win sait, pepper and a tablespoon
OF Two OF butter, according 10 tbn
amount OF spinach you have cool,,.d
neat this through, and force fnto hot
custard cups to mold. Have rea1f,.
Hollandaise. 7''e sauce
Now take a large platter, slice tba
NOT DolIed beef tongue. which will for1,
your meat course. and pile In the center
% the platter. Around this arrange
the spinach, turn out from the c1,sta "a
.nO .ll on 20 the toast. and pour around
II the sauce made as follows:
A Savory Sauce.
Cook a bay loaf and a very small
chopped onion with two tablespoons Of
tarragon vinegar. As soon as TO cor,.s
70 the boiling point, set aside to cool
Rub two tablespoons Of butter IDtC
one OF Hour, set over the stove and adj
water. Strain the vinegar and add ~
this mixture. Take this from the Ar
beat In the yollSs of two eggs. beof
again, add pepper and salt ana strain
before pouring II around the sDinacn
BE careful not to let the sauce cook
hard after adding the eggs, or II will
curdle- II tarragOn vinegar IS not at
hand, substitute lemon Juice
After the sauce has been poured or
the spinach. the top Of each little
mound may be set off by a slice of
hard-boiled egg, or a single section Of
an egg cut in quarters or eighths