Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-01-28

cupful Of mashed potato add a cupfui OF
milk and one of -four, q pinch OF salt and
teaspoonfuii r, q baking powder. Fry n
the turkey patties, supplemented by pickles,
bread and butter and tea, they made
plain but dainty luncheon together with
the slices Of stale chke. which had been put
sauce. The steamihg noistened and fresh
ened the cake and made the incest plum
pudding possible.
Corn fritters are nice Y; I'D, made the same
canned or cold boiled corn may be used It
is an excellent plain to have a good stock
Of canned goods to draw Rpon in an ener-
gency. Canned tomatoes are probably the
most useful things~one can have In the
corner of the pantry, so many nice dishes
can be made from them, nbut corn, beans,
peas and asparagus are Close behind A
tomato curry is nice and easily made Use
a quart can of tomatoes to1a cupfuI of rice
Add to the tomatoes teaspoonful of cur
ry powder and salt to TASTE Put layer
of tomato in the bottom of the pudding
dish, then layer of rice and SO on. Let
the last layer be tomato Sprinkle with
breadcrumbs and bits of butter and bake
about half an hour. Serve hot. Then a
tomato scallop made with canned tomatoes
and breadcrumbS in layers and baked the
same way is very good and takes less time
to cook as canned tomatoes are already
through, SO that you need not give it more
than time enough to brown the crumbs on
top of the dish.
An Excellent Salad,
Cold fish of almost any description ma des
an excellent salad. Many people object to
oil in salad dressing, and when we consid-
er what rancid stuff we often meet with
and the difficulty of keeping it fresh and
sweet even when are able to obtain
it so it is no wonder that one should be-
ware of 1t. 1t is said that there is very lit
1ovlrat =.
The oil sold under that name is nearly al
ways made of cotton seed. OF course when
properly prepared and perfectly fresh and
sweet this is very palatable. However an
excellent dressing may be made with cream
or milk which will keep two or three weeks
in cool place If sealed up tightly. To
| make this heat in a double boiler one cup
full of cream or rich milk. Stir into 1t when
hot the beaten yolks of three eggs two
tablespoonfuls of melted butter a table
spoonful of sugar, teaspoonful of salt,
a teaspoonful of mustard, tiny bit of
cayenne or white pepper and, lastly the
whites of the three eggs beaten stiff Re-
move from the fire and mix in half a cup
of hot vinegar.
OF cold vegetables which may be left over
such as asparagus, string beans cauliaower
or beets. The beets should be cut UP in
dice or small pieces, arranged with some
crisp lettuce leaves and the dressing poured
over. few olives, especially stuffed
olives, are great addition Two or three
kinds of leftover vegetables may be mixed
together in a salad. These, of course
should be served very cold. Even a few
stalks of celery may be made into an ap-
petizing little salad with the addition of A
fairly tart apple and, if liked young
onion finely minced.
Omelets From Leftovers.
Many kinds of omelets may be made of
leftovers, and if one has variety of odds
ana ends of peas, beans and the like they
will make nice Spanish omelet There
are so many variations of this especially
savory omelet that no hard and fast rules
need be adhered to. Some small strips of
Irieo bacon, finely cut up onion. small
red pepper or dust of paprika, some peas
string beans, few mushrooms cut I'D and
some canned tomato enter into the melange
Heat all these together into sort of sauce
Care must be taken not to introduce enough
tomato into the mixture to make it thin and
watery. Have ready an omelet made with
five eggs and three tablespoonful of milk.
TO make this nice beat the eggs very light,
add the milk and salt to taste, melt bit
Of butter in frying pan and turn the eggs
into it quickly. When cooked turn the
other mixture on top and fold over into
shape. This should be served Immediately.
There are any number of ways in which
stale cake may be used, and boiled custard
Is the basis Of nearly all of them. This is
very quickly made when one knows how.
Put pint of milk in double boiler When
II 10 iioI uiiA Two tedSpOOn1ulS OF corn
starch with little cold milk and stir it in
When it begins to thcken a little add two
well-beaten eggs and stir constantly till
the mass Is a nice creamy consistency. Re-
move from the fire, sweeten to taste and
flavor with vanilla Or almond. When cool
enough turn it over any stale cake you may
have after mostening it with a spoonful Of
sherry or fruit sauce. Serve such dishes
cold ,-.
nice little dessert may be fixed up out
of cold boiled rice and stewed or canned
fruit. The rice should be steamed a little
to soften 1t. While this is being done drain
the syrup from can of peaches piums,
cherries whatever fruit you happen to
have. Place the juice over the fire until hot,
then thicken slightly by adding a teaspoon
full Of flour mixed with little of the juice
reserved for that purpose. Add the fruit
and warm through. Place the rice in dish
and turn this fruit sauce over it. This may
be eaten either warm or cold