Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-06
I 1OUSE=
HOLD
lINTS

TO turn vegetarian whole or In part, in
August requires no great degree of hero
is1n' when flocks ranging the valley free
are vastly more picturesque than served in
hot and steaming roasts and joints on the
dinner table
II the prices of meat go I'D by reason of
strikes or trusts 1t is no hardship to forego
ilesh Tor season, especially when fish and
FOWL and all the bounty Of the fruit and
vegetable world offer their widest range to
the household purveyor
string Beans.-In the list of timely vege-
taoles string beans hold a prominent place
AS 100 often cooked. watery and tasteless.
'ieir 1000 value Is not great and they are
NOT specially appetizing. Like everything
eise' there Is a right and a wrong way of
cooking them. String beans combine well
with potatoes, tomatoes or onions. and In
thls way make a heartier dish
Beans and Potatoes (Boston sty1el Wa oh
strain and cut fine one quart of fresh green
beans. Put two tablespoonful of butter in
sood-sized saucepan, and when melted
t suif m tne Deans. seasoning them with
nan tablespoonful of salt and a saltspoon
OF pepper. Stand on the back of the range
a Few moments to absorb the butter, then
add half cup of boiling water; cover
closely and place where they will simmer
gently for hour
have ready scraped and washed one pint
OF small new potatoes; add the beans and
COOK gently until the potatoes are tender.
IL may De necessary to add a few table
spoonfuls of water from time to time while
they are cooking, but they will not require
much When ready to serve, few table
s .Ips ~ OF cream may be added. though
TINS Is not essential.
String Beans (oriental style).-After one
mas had string beans served in this style
they seldom care to have them in any other.
They are extremely nourishing, and are
do
ton On days when fire in the house is an
afhiction not lightly to be borne. String the
BEANS cut In two lengthwise. then in inch
pieces. To every pint Of beans, which should
be young and tender, allow one cup of boil
Ing water, two tablespoonful Of olive Oil,
one small onion sliced and a half cup OF
tomato. Put the beans in a stewpan, add
the other ingredients and cook all together
until the beans are tender. Salt and pepper
to taste.
String Bean Salad.-String beans make an
excellent salad, covered with French dress
Ing sprinkled with chives and salt and pep
per to season. A macedoine salad of cooked
beets, carrots. beans, cold sliced potatoes,
peas and asparagus tips In a combination
comprising all of these mentioned-may be
treated In the same manner.
Canned String Beans-Now is a good time
to put up supply Of canned string beans
to use for the early part OF next summer
multiply fast there is no danger Of de-
spelling the vines. Take young, tender
snap beans string and cut them. as If for
immediate use. Put layer of uncooked
beans In jar or crock and sprinkle thickly
with salt. allowing a quart of beans and a
half cup Of salt to each layer. Cover, fast
ening air tight. They will keep all right.
taste almost as good as fresh ones and far
better than the ordinary canned ones. Soak
over night before using to get off the salt.
and cook as fresh beans.
Vegetables Stuffed with Forcemeat-
When meat is not used, vegetables stuffed
wit of
well as a meat substitute. Among the
vegetables that can be treated In this way
to advantage are cabbage, eggplant, toma-
toes, onions and peppers
There are no hard and fast rules for max
ing the forcemeat, which depends largely
on materials at had and individual prefer
ence In seasoning.
Stuffed Onions.-For these use the large
Spanish onions. Peel and scald or slightly
parboil, but do not let them lose their shape.
Take out the heart and fill the cavity with
a sitting made OF moistened breadcrumbs,
we'll seasoned with salt, pepper and butter.
II you have little scraps of cold meat, chop
fine and add Pack all the dressing that
you can into the onions and arrange in a
buttered pudding dish. While the onions are
baking haste often with gravy or beef ex-
tract diluted. Failing that, place on the
top of each onion bits of butter and basic
with hot water.
toes of similar size. cut round place in
the top Of each and scrape out the soft part.
Mix with stale bread crumbs. little pars-
ley, and If you like, a suspicion of onion
and chop very fine. Season with salt. pep
per and butter, f1ll the tomatoes with the
mixture, scatter bits of butter over them
and bake in a moderate oven. basting occa-
sionally with butter. Variation In seasoning
may be made by using buttered bread
crumbs, with fine chopped ham seasoned
with cayenne pepper and dusting OF Par.
mesan cheese, or minced meat, buttered
bread crumbs fine herbs to season, and a
beaten egg Another stuffing liked by many |
is made with rice
Tomatoes Stuffed With Rice.-Cut the
top from the tomatoes and scoop out the |
center. Boil two tablespoonfuls of rice In |
a quart Of boiling water for ten minutes. |
Drain, melt two tablespoonfuls of butter In |
a small frying pan. then throw in small |
onion minced fine and one green pepper |
seeded and chopped. Fry slowly FIVE or ten |
minutes Add the tomato that was scooped !
out, season with salt and pepper, add the |
rice, mix all the ingredients well and fill |
the tomatoes with the mixture. Place open, |
top down, on a buttered baking pan, brush |
with melted butter and bake twenty min |
utes or half an hour.
Tomatoes Stuffed With Eggs.-Tomatces |
stuffed with eggs make delightful lunch |
Don or breakfast dish for hot weather Sc !