Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-25
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sne outer leaves one above the other. first
| removing any imperfections and cut with
a sharp knife into narrow ribbons pour
FOUR tablespoons of oil into a bowl. add a
| uash or paprika, and one fourth teaspoon
vi sait then beat in, little by little, one
Or Two tablespoons of vinegar or lemon
Juice ana when an emulsion is formed pour
over inc lettuce placed in the bowl Lift
.ne lettuce with the spoon and fork to mix
with the dressing. Drain and dry the Gu
cumper slices between folds of the cloth
ana dress in the same manner. using
enough oil and vinegar to coat the slices
urn upon the lettuce and sprinkle the
Whoie with f1ne chopped chives. If a Glove
OF garlc be at hand cut it In halves and
with II rub over both sides of a small slice
OF sale bread freed of crust. Cut the pre-
pared bread into cubes and nut them in
| the Sd ad bowl first that they may catch
any dressing that falls from the salad.
Serve cube Of bread In each dish of
salad
Stewed Cucumber Sauce Supreme.-Pare
three green cucumbers of medium size and
cut In quarters crosswise. Cut each quar-
ter into halves lengthwise and take out
the seeds Cook slowly half an hour In
a quart of boiling water sailed Drain in
colander and then on a cloth and reheat
In cup of sauce made Of two tablespoons
each OF butter and flour. three-fourths cup
chicken or veal broth, one-fourth cup
cream, one teaspoon lemon juice and salt
and pepper to taste.
Consomme with Stuffed Cucumber.-For
three quarts consomme prepare three Gu
cumbers. Pare the cucumbers, taking q
thicker pairing from the ends than the
sides With an apple corer remove the
seeds, inserting the corer at both ends If
needed. Parboil two minutes, rinsing in
cold water, and drain on a cloth Fill the
opening with chicken or veal force. meat,
using any sauce to mix the force meat.
Let simmer half an hour In white broth
with dozen bits of salt pork salt and
pepper. When cooked cut in crosswise
slices half inch thick. Serve three or
-FOUR In each portion of soup.
Canning Vegetables.
Iomatoes.-To can tomatoes whole, Sc
iect tomatoes that will pass through the
mouth OF the jars. Put four or five into a
wire basket and plunge the basket into a
Kettle OF boiling water Then remove the
skins and cut out the hard parts around the
stem ends Repeat until the jars are filled.
Dissolve tablespoon of salt in four quarts
of boiling water and fill the jar on the top.
Put the rubbers in place and the covers on
loosely. Set on a rack in a steam kettle
hlled with water nearly to the height of the
rack. Cover and let boil nearly half an
hour. Add boiling water, If needed. to fill
the jars. Screw down the covers and SET
aside.
Sliced Toma toes.-Remove the skins and
hard portions, as directed above and cut I'm
slices. Bring to the boiling point in a gran
lite or white-lined saucepan Add one tea
spoon of salt to each quart of fruit. Fiji
the Jars, put on the rubbers and covers. and
cook In the steam kettle about half an hour
Fill from one Of the jars If needed. and
make the covers tight. II a steam kettle be
not at hand, let the tomatoes cook In the
saucepan covered ten or fifteen minutes
Have the cans and covers standing In boil
ing water. FIJI the cans to OVERLOOKING
then adjust the rubbers and covers and set
aside. Tighten the covers when the lars
are cold. The size of jars is immateriaI
save that pint Of tomatoes is all that is
required for use in a small family at one
time.
they mature ferments quickly and renders
1t impossible. save by the use of chemicals
to can other than young, green and tender
products. To insure tenderness can only
such vegetables as are known to be freshly
gathered. On no account use such as are
known to have stood much more than an
hour. When possible, use a Gamer as 1t
simplifes the process. Wash young and
tender string beans and remove the ends
and strings. Keep green beans about two
inches in length whole. Cut butter beans In
two or three pieces each. Pack in glass
cans and set In a folded cloth on a rack in
a steam kettle or Gamer. in which there is
boiling water nearly to the height of the
rack. Dissolve a tablespoon of salt in four
quarts or DolllnS water and pour the water
slowly over the beans in the jars, filling
each to overflow. Put the rubbers and lids
In the kettle to be sterilzed, not on the
jars. Cover and cook from an hour to an.
hour and q quarter, then adjust the covers
and cook fifteen minutes longer. Tighten
the covers when the Jars are cold
A Sunday Supper
Eggs la Italen in chatting DISH
Entire wheat biscuits.
Eggs a la Italien.-Put one cup milk to
heat in the upper pan Of the chatting dish.
When the milk is hot add half a cup of
boiled spaghetti chopped, half cup of
mushrooms peeled and cut In quarters. and
one tablespoon of butter. Season to taste
with salt and pepper. cook two minutes and
add four eggs we'll beaten. Stir until the
mixture begins to thicken. then reduce the
flame and serve at once. A tablespoon of
chopped parsley may be added.
DEVILS Food Cake.-Beat half cup of
butter to a cream and add gradually one
cup of sugar; beat the yolks of four eggs
one cup sugar. Add the yolks and sugar to
the butter and sugar, beating vigorously
Add alternately one cup of milk and two
ana one-third cups of -four, into which four
teaspoonfuls, level, of baking powder have
been sifted Add the whites of two eggs
beaten until dry, one teaspoonful vanilla
extract and half cup of grated chocolate.
melted over hot water, and beat thoroughly.