Evening star., 1904-04-16
The Spring / TABLE
Tasty Green e. Dishes and Ways
IS Serve.
sELEbr PROPERLY
THE pRopna way OF CLEANSING
VEGETABLES.
Receipts for stewed Rhubarb, Dande-
lions, Spinach, soufHe,
Etc.

| Written for The Evening S,ar.
1 The family which began the spring with a
diet In which the fruits and vegetables as
| they began to appear were abundant, and
meats and other hearty foods scarce. will
| be the one. to escape much of the lassitude
of the first sultry summer days.
/ Such diet, continued until crisp wealth
! er again stimulates an appetite for hearty
| foods, will save many a doctors bill and
much suffering when the burning rays of
| a July and August sun drive humanity to
| desperation.
| Peas. beans, and lentils, which are rich in
| proteids, are excellent substitutes for meat.
Unless one is engaged in work calling for
an outlay of physical strength. even they
! should be used sparingly when summer
| heat begins. During the spring 1t would
| be better If all shelled beans were eschewed
when red meat, at least, is a part of the
| bill of fare.
| Care should be taken to select young.
| fresh vegetables. Those. bought from the
markets have. necessarily. lost something
| of their original crispness. This may be
| partially restored by a few minutes soak
| ing in cold water Too long soaking wastes
| the nutrftive elements of the vegetables.
since cold water is an absorbent.
All fresh vegetables should be cooked in
boiling salted water Too much care can
| not be taken in washing those that have
been exposed to dust in city markets If
! they are to be eaten raw. For cleaning
vegetables, nothing else is so convenient
as brush with stiff bristles.
Vegetables keep their color better IL
cooked without covering.
Rhubarb as Vegetable.-The tender pink
rhubarb, whicn is one of the springs first
! an ont Nnv,ivv snr,f
for the roast lamb or other meat course of
the dinner. 1t is much more delicious If
cooked without water, since the stalk itself
| is largely water Peel the stalks, cut them
into pieces an inch long and put them into
the upper part of a double boiler with su-
gar. Since 1t is to serve as vegetable. it
will need to be less sweet than when used
| for sauce. Half cupful of. sugar will
be sufficient for a cupful and half of the
stalks. Let't cook in the sugar until ten
der. $40
Asparagus.-To sthis delicately favored
vegetable are ascribed a host of medicinal
properties. Aside from such qualifications,
there is no Doubt that 1t is one of the sea-
sons most appetizing and refreshing sup
plies. Any fseasohing that detracts from
its own fiav2r Is put of place-this for the
French cher who has been known to tine
| ture 1t with his favorite pungent seasonings,
such as garlic and nutmeg. The wise
housewife has learned never to throw away
the tough lower ends of the stalks She
tender. saving the juice to flavor her next
soup.
To bake asparagus, cut the tender ends
OF the stalks into inch-iong pieces and cook
them about fifteen minutes. Drain them and
save the water tn which they cooked for
| the soup Kettle, Arrange the asparagus in
alternate alt. alt layers II buttered baking dish
with fine, bread crumbs. bits of butter, salt
and pepper and shaped pieces of hard
| boiled eggs" Sprinkle the top of the dish
| with buttered crumbs and bake twenty-five
| minutes Send to the table in the baking
| dish Individual ramekins may be used in
stead of large dish.
Dandelion Greens.-1t is the acrid flavor
! of this weed that makes it a favorite in
| spring days. Only the tenderest and small
| est plants should be used Most persons
| be derived from their dark juices rather
| than eat anything as bitter as they natu-
rally are. So the leaves are parboiled in
two waters and ,rinsed in cold wr.er after
| each draining. Then they are uoiled for
| fifteen minutes. : or until tender Drain
them, run cold water over them and chop
them fine. Just before serving heat them
! in a frying pan with little butter salt
and pepper Send them to the table with
the top garnished with hard-boiled eggs
Fried Carrots.-Seiect the smallest young
roots. Wash and scrape them and boil
them until nearly tender enough for the
table. Then drain and saute them in butter
until slightly Drowned on all sides Sprinkle
with minced parsley and serve very hot
The carrots may be cut into large strips
before frying If that way is preferred Some
persons add trace of sugar to the butter
in which they cook.
Young Onions reamed.-Remove the TONS
and skins and soak them in cold water for
an hour. Then boil until tender. Meanwhile
make white sauce of a cupful of milk in
which piece of soda has been dissolved
and a tablespoonful each of butter and
-four Season with salt and pepper. Drain
the onions, turn the sauce over them and
heat hOtha fOppt her
To Stew Satisfy or Oyster Plant Wa sh
and -scrape The roots, covering them AT
once with cold water to keep from blacken-
ing Cut into short lengths and boiI untit
tender. Then drain and turn over the yege
| tables half a pint of hot milk Simmer for
several minutes and then add a quarter of
cupful of butter. Season with salt ard
pepper COOK for two minutes and serve
Spinach.-This is one of the most usefnl
of spring vegetables from both the stand
point of the healthful and of plentiful. The
young plants should be cooked in their own
juices without the addition of water
Enough liquid from the washing will re-
main on the leaves to keep them from burn
ing until the juice of the leaves begin to be
freed. But the kettle containing the greens
should first be placed on a part of the stove
where it will heat and cook very slowly
Otherwise. the leaves will burn at the bot
tom and stick fast to the dish The color
of the vegetable Will be better If ii is not
covered while cooking. If the spinach is
old it must be cooked in water Half as
much of water as spinach IS the rule in this
case. The water should be salted and boil
ing when it goes in. When it is tender
drain it, chop 1t fine, season it with butter.
salt and pepper and reheat Garnish with
boiled eggs. a2'A
Spinach Setffie .ABoil peck of spinach.
drain and chepSif fine. Season with two
tablespoonfuls of1lmelted butter, salt ana
pepper When the mixture has cooled add
a cupful of cream and the beaten yolks of
three eggs. sfpolddn the stiff1y- beaten yolks
of the eggspuurff into a buttered baking
dish and baEe sf6r twenty minutes Serve
directly fromF oven to table, or like all
souffies, it win fafi as soon as it begins to
cool sI vs.
Creamed Spinaci,,--Cook, drain and chop
peck of spinach as described above. Cook
together two rounding tablespoonfuls nf
butter and two level tablespoonfus of -four
After three minutes turn in the spinach
with them and cook and stir for three min
utes more Pour5fa cHpful of cream. in
which soda the sfze of pea has been dis
solved overqthes mixture, and cook three
minutes longer Season with salt and pep
per, stir thoroughly and serve at once
Modes. of the Moment.
Dame Fashion has taken us at last into
bar ,.opfideuce and is revealing bar mo-