Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-07-08

cate or IL will overpower and ruin the IA.
vor of the vegetable. Cold asparagus may
be repeated in several ways. For instance.
cut the tender parts into inch lengths. DIP
two or three together In frying batter and
cook In boiling fat tn delicately colored.
Drain and dust with pepper and serve az
asparagus frltters. Again, the green part
of the cooked asparagus may be cut into
pieces the size of peas and tossed In pan
over a slow fire, with a good pat OF butter.
pinch OF pepper and salt and squeeze OF
lemon juice. and served as asparagus en-
petit pois: or. better stil. this ragout may
be inserted in the folds OF cheese omelct.
Several food products that vegetarians
include In their menu are scarcely consid-
cred In ordinary households One of these
is nuts. which. aside from their nourishing
properties, add much to the savoriness OF
dish.
A Cool-Looking Entree.
For a cool summer entree try nut cut
let's. Crate three ounces of bread crumbs
and chop fine two ounces of walnuts al
monds or Brazil nuts Put half a pint OF
milk over the fire with two ounces Of but
ter and let IT boil. Add the bread crumbs
and cook until they do not stick to the
pan. When cool add the nuts. season TO
taste with salt and pepper. shape into cut
lets, roll In egg and fine bread crumbs and
fry until golden brown. Serve with to-
mato sauce.
For tomatoes stuffed with nuts cut n
round piece from the tops of medium sized
tomatoes allowing ono for each individual,
and scoop out part of the insides Mix
four ounces of Stale bread crumbs two
ounces OF chopped nuts tablespoonful OF
melted butter. seasoning OF salt and pep
per and a little chopped onion. FIJI the to-
matoes with this mixture. Sprinkle with
crumbs. dot with bits of butter and bake
| for twenty minutes. This quantity OF
stuffing will fill about half dozen toma-
toes.
Japanese eggs. although not of a nutty
nature. are beloved OF the vegetarian cult
and are worthy of adoption as a summer
dainty Wash cupful OF rice and boil Il
| rapidly TIL tender. Drain and press into a
| pie dish. Steam IL in the oven until the
| eggs are ready Boil six eggs so that they
VIII be hard when the rice Is sufficiently
! cooked Shell them and cut in two cross-
wise Take out the yolks and rub them
nne with little butter. chopped onion,
salt and pepper. Roll into little balls and
return them to the whites. Cut a tiny slice
on the end OF each half egg to make ~
stand upright. Mold the rice in a plateau
shape, stand the eggs on Il and serve with
a white sauce.
Making Patties
For macaroni and cheese pattles boil
one ounce OF macaroni in quickly boiling
water till tender, drain and cut into small
pieces Return to the pan and mix with
one tablespoonful of cream and season with
salt and pepper. Have ready some short
paste with which to line as many patty
pans as are required. FIJI them with tho
macaroni, sprinkle with Drowned crumbs
| and cheese and bake until a light brown
For bean croQuettes soak one pint Of
| haricot beans over night Next day boil
| them at least one hour or until tender
| Press through colandar and add as sea.
sonfng one tablespoonful or melted butter
little pepper, salt and a teaspoonful of