Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-09-14
APPETIz|NG Dishes
Evolved at Small Cost From
Foreign Recipes.
DOING WITHOUT MEAT
THE WAY THE GERMANS UTILIZE
VEGETABLES.
A Black Bean Soup That is Both Nour-
ishing and Tasty-Scotch
Methods.

Written for The Evening Star.
The American housewife who desires to
lend variety to her daily menus viii do
we'll to look to other countries for certain
receipts. For instance. the Germans are
notable cooks of peas, beans, lentils and
similar vegetables. The Scotch have no
equals in various ways of preparing muts.
ton Both the Spanish and the Italians
are masters of cookery in macaroni and
toothsome sauces. From India come the
richest of curry receipts.
The Germans prepare dishes from lem
ills, peas and beans SO rich in nitrogen
and starch that they take the place OF
both meat and vegetables on a frugal
table. Lentils resemble small, dark
split pea, but they are round and fiat,
like tiny disks. not plump like the peas.
They should always be washed and SOAK
ed over night before cooking
Lentil Soup.-wash half pint of len.
ills and soak them over night. Drain of
the water and put them in the soup pot.
adding a quart of stock and pint of
water. one bay leaf, sprig of thyme,
half a teasponful of salt and a saltspoon-
full of pepper Cook gently for about two
hours, by which time the lentils should
be tender. Press the mixture through a
soup sieve and return to the kettle. Have
ready a tablespoonful of butter rubbed
smooth in a tablespoonful of -four and q
small onion, grated finely Add these to
the stock bring to boil stirring all the
while, and serve with croutons. If there
is no stock on hand plain water may be
used, but 1t gives less satisfying results.
Split pea soup may be made by the same
receipt, substituting half a pint of split
peas for the lentils.
A nourishing vegetable course, which will
also take the place of meat-an important
item in this day of soaring prices for flesh
foods-is this preparation Of split peas:
Half a pint of dried peas soaked over
night are drained and covered with quart
Of cold water, to which Is added a tiny
pinch of baking soda. Cook gently three
or four hours. Then drain and add to the
peas six small onions grated or chopped
very fine. a teaspoonful of salt and half
as much pepper. Add two cupfuls of boil>
Ing water and simmer half an hour longer,
under a tight cover; then add to this mixs
ture half a cupful of well washed rice.
cover tightly and cook half an hour longer.
Have ready two tablespoonful of butter
and two of flour, two cupfuls Of strained
tomatoes and a dash of salt. Cook this as
a sauce. Dish the peas and rice In the
center Of large deep platter and pour the
tomato sauce around them. serve in a
vegetable dish and pass the sauce sep.
arately.
Black bean soup is served regularly at
the German restaurants in this country and
is immensely popular with business men
who eat lunch downtown. reliable re-
ceipt is this:
Wash two cupfuls of black beans and
soak over night In cold water Next morn.
ing drain and drop them into boiling water,
enough to cover them. Simmer gently
about two hours, or until the beans are
soft; add one quart of good stock, a tea
spoonful of salt and a tablespoonful of pep
per; press through soup sieve and return
to a clean kettle to boil up once Have
ready in a hot tureen two hard-boiled eggs
cut In slices. and small lemon. also sliced.
Four the boiling soup over them and serve
at once.
The Germans also make extremely tastes
full breads. and this receipt is worth trying,
particularly for the Sunday morning breaks |
fast, when sweet bread Is welcome for a !
change
Boil pint of milk and with this and
two-thirds OF a cake of compressed yeast
make rising When light, mix In one
small cupful of sugar and two tablespoon
fuls OF melted butter pure lard. Work
in just enough flour so that you can handle
the dough, flour the pastry board WELL roll
out the dough to a thickness of not more
than half an inch and lay It into two good!
sized pans. Make dents in the dough with
the finger tips, say six to each loaf OF
bread. Drop a bit of butter into each dent
and sift sugar and cinnamon over the
whole, In the proportion of tablespoonful
OF sugar to a teaspoonful of cinnamon Let
this rise second time. and when light
bake in a quick oven fifteen or twenty
minutes.
With meat prices high, the Scotch meth. !:
DDS of cooking the cheap cuts Of mutton are
worth considering good and nutritious
dinner dish is this stew: Select two necks
of mutton whose flesh Is Of good red color
Wipe clean with damp cloth and cut into
neat pieces. into deep, thick stewing pan
drop two tablespoonfuls OF suet, or il a
more delicate flour is desired use butter or
good mixed drippings. If suet is used all
xpb
the fat melts. Add to this the pieces of
mutton and shake the pan over the fire
until the mutton Is Drowned, but not burn
ed. Lift 1t out carefully. and to the drip
pings In the pan add two tablespoonfuls OF
flour, or enough to take up all the grease
When this Is thick add one quart of strain /
ed tomatoes, freshly stewed or canned and /
stir until they reach the boiling point Then
add the pieces of meat, one bay leaf a ,
small onion chopped or grated and a dash
OF Kitchen bouquet. salt and pepper. Cover
ana simmer gently from an hour and a half
TO two hours, according to the size of the
mutton pieces. Serve In deep platter with
a border of toast triangles OF rice.
The famous Scotch haggis is another eco
nomical dish which is evolved from a !
sheeps heart, tongue and liver The meat
is Is. carefully washed. and with one pound
or bacon is chopped very fine or IL the
housewife boasts OF a sausage grinder, she
should put the meat through this. Mix In
a deep bowl with pint of bread crumbs ,
!
a teaspoonful of salt and tablespoonful Of
pepper Two eggs are beaten light with the
Juice of the lemon and mixed thoroughly
with the materials already in the bowl
The haggfs Is then packed in a mold and
boiled steadily for two hours The true
haggis is boiled in the sleeps pouch. but
modern cooks prefer the regulation mold
which turns out more neatly on a platter.
A good brown sauce and tart jelly may be
passed with this dish.
The French make an excellent stew from
the shin bone, which the average Ameri-
can considers only fit for soup. The leg or
shin is cleaned thoroughly with damp
cloth, and the meat neatly removed from
the bone. The latter is broken and laid in
the bottom Of the pot with the meat above
1t, and a gallon of cold water is poured over
the whole. When this has been brought to
a quick boil, 1t is skinned and placed far
back on the range over low gas flame
to simmer three four hours. Two car
rots and turnip cut into dice two
onions are sliced thin, and with cupful OF
peas, a saltspoonfuT each of celery seed and
pepper, a teaspoonful of salt and a bay
leaf are added to the stew when 1t has
cooked three hours. After another hour Of
.ra,tlo he soun fS strained off