Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-27

and their tree-top vesper service as twi-
light fades.
grant those that now fill both the old
time and modern gardens? Stately dahlias.
crimson four-o' clocks, pink and purple
larkspur, white and purple asters, bronze
green mignonette phlox and marigolds,
xenias and verbenas, nasturtiums and hol-
lyhocks. purple and white clematis. sweet
and gladioi. What joy to greet these
old-time favorites again and realize thai
the swing Of fashions pendulum has MADE
them once more at"
The old homestead vegetable garden is
now at its best as well, and butter beans.
marrowfat peas juicy sweet corn. crispy
cucumbers, yellow crooked neck squashes,
plump crimson tomatoes and delicate caull-
flower and cabbage fresh from their parent
stems and stalks would, like Sydney Smith
salad, tempt the dying anchovite to eat
There are famous cooks and housewives IN
the old homestead country and under their
skillful ministrations one soon finds toe
old-time appetite revived.
Did you ever eat young beets as they
Young Beets and Beet Greens.-select
tender young beets no larger than an
English walnut, and plenty OF the peet
inches in height. Wash thoroughly leaf by
leaf looking closely for worms and Insects
but taking great care not to break the ten,
boiling sailed water until the beets are
tender Take out the beets and plunge
into cold water, then rub off the skin with
the fingers Drain the beet greens care
fully, Chop up with a knife and season
with salt, pepper; butter and very mtfIe
a gastronomic mistake to deluge beets or
green's with the sharpest cider vinegar as
many people do. Arrange the greens
mound Shaped in low dish, and rub the
yok of hard boiled egg through a potato
ricer or strainer over them Sllce me
beets, having seasoned them with salt
pepper, vinegar "a little) and melted put
ter; arrange in a border about the green's
This dish is as pretty palatable-
Green Corn Pudding.-This is the old
Nantucket recipe, and one well worth
copying into every family recipe book
Select short, thick ears of corn, with
husks green and tender, silk dark and
kernels so juicy that as soon as cut the
milk flows freely. Score the rows length
wise and scrape out the pulp. TO two
cups of pulp add two cups of milk. one
egg, scant third cup of sugar and a
level teaspoonful of salt Mix very thor
oughly. Grease a baking dish generously
with butter, pour In the mixture ana
bake two and a half hours in slow oven.
Green Corn Omelet.-This is delicious
as either a supper or a breakfast dish.
Add to the pulp scraped from four good
sized ears of corn five well-beaten eggs,
one tablespoonful of cream, a scant half
teaspoonful Of salt and a saltspoon of
pepper. Heat frying pan, drop into 1t
teaspoonful of butter and shake until the
sides and bottom are evenly creased.
Pour In the mixture shake, and tip the
pan until it is evenly cooked, roll and
serve on heated platter.
Corn Oysters.-To a pint of corn pulp
add the well-beaten yolks of two eggs,
two tablespoonfuls of flour, half a tea
spoonful of salt and a saltspoon of black
pepper, mix well. and when the fat for
frying is ready add the stif1y beaten
whites. Drop, oyster shape, from spoon
into hot fat and brown on both sides.
Spread with butter and eat hot.
Corn chowder.-For this one can utilize
leftover cooked ears of corn. Cut and
scrape enough to give a quart of pulp.
Peel five potatoes and cut in small dice,
and also dice half pound of bacon Put
the bacon into a frying pan and cook I'M
til brown, adding a medium sized onion
sliced fine just before 1t Is done. AS soon
as the onion becomes a delicate brown
remove the pan. Put layer of potatoes
in good-sized stewpan and sprinkle over
it some of the fried onion and bacon Next |
add layer of the corn pulp and a sea-
soning of salt and pepper Next comes a |
layer of potatoes again, bacon and onion, |
more corn, and so on, until all the in
gradients are in the pan, having corn for
the top layer. Pour in cup and half OF |
water and place over the fire where If !
will cook gently for half an hour Heat |
one pint of milk and thicken with two |
of -four blended with two |
tablespoons Of butter. Stir until smooth !
and creamy. -.ud this white sauce to the |
chowder with four crackers broken in !
pieces. stir all together add little cream |
OR butter and serve very hot.
SuccOtash.-Cut the corn from a half ,
dozen large ears of tender sweet corn and
put the cobs in a kettle, breaking them I'm
TWO II they are too large to lie down. Pour |
pint OF water over the cobs cover closely |
and let the cobs cook half an hour to ex-
tract their flavor, then strain off the water.
Measure the corn cut from the cob and |
prepare an equal quantity of shelled Lima |
beans. Put the beans in the saucepan with |
the liquor from the corn cobs, and add |
enough milk to cover. Cook until they can |
be easily pierced with fork, add the corn, |
cook eight minutes, season with salt pep |
per, plenty of butter. and if liked a little
sugar. Stir a half tablespoonful of flour |
In cup of cream and after the corn has |
cooked its allotted time stir into the sue |
cotash; COOK just moment, then serve.
Vegetable Soup.-A delicious vegetable |
soup, usually made with canned corn, can /
now be made with the fresh Put into a /
Kettle quarter pound of lean salt pork |
cut In cubes, two potatoes and two onions
shced. one carrot and one head of celery
cut fine. one-half can of corn and one-half
can of tomatoes or their equivalent I'm the
fresh vegetables, and two quarts of water
Simmer gently all day on the back of the
range. seasoning to taste with salt, pepper
and little paprika. Just before serving |
add one cup Of milk and one cup of cream
thickened with two tablespoonf,ils of -four |
ana two tablespoonfuls of butter Cook |
just long enough to blend and serve, This
is a good soup to make on ironing days. |
when there must he fire I'm tho rapra