Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-11-19
Serving Vegetables


Common. everyday vegetables gain a
new and inimitabIe flavor when cooked af-
ter the fashion of southern chefs. little
more trouble is necessary In their prepare.
ton, but an added tastiness more than re-
pays the housewife, while the family are
treated TO a most tempting food
The sweet potato is a favorite vegetable
in every household. and here are num-
| Der OF ways In which colored cooks from
Dixieland offer this delicious tuber:
Prepare half dozen large sweet pota.
toes of equal size by parboiling them for
twenty minutes. Peel them carefully and
cut directly In halves. Place the pieces thus
obtained in shallow baking pan and
sprinkle with salt celery salt white pep
per and very little allspice Pour into the
pan cupful OF rich soup stock and bake in
a quick oven. Basic frequently until ten
der and slightly Drowned. These are es-
pecially nice served with baked fish
Sweet Potato Puffs. Steam six large
sweet potatoes untH tender Peel and mash
them smooth. Add one tablespoonful of
powdered sugar. two tahlespoonfuls OF but
ter, saltspoonful of salt, a few drops OF
onion juice and a pinch of paprika. Beat
until very light with silver FORK and then
stir in quickly the stiffiy beaten whites OF
two eggs. Pour at once into cups. Place in
pan OF boiling water and bake twenty
minutes in a'hot oven Serve in the cups
with roast chicken or turkey.
To make croquettes, boil sweet potatoes,
remove the skins and mash. Form into
cylindrical shapes and dip In an egg beaten
together with Tablespoonful of water.
Now roll them in breadcrumbs and fry In
hot fat.
The southern fashion of baking sweet no.
tatoes is first TO boil them until they are
partly done Now remove the skins and
cut in slices. Put layer OF these slices on
the bottom of a baking dish and sprinkle
over two Understandable n bar
layer of potatoes and sprinklng OF sugar
Add half cup of boiling water, cover the
dish and cook In moderate oven until they
are soft and transparent.
Sweet Potato Waffles.-Mix one table,
| spoonful of butter and one of sugar and
beat to a cream. When thoroughly blended
stir In one weli-beaten egg. Add one pint
of milk and a small cupful of flour sifted
with a teaspoonful of baking powder TO
enough ccHkcd and mashed sweet potato
| to make a smooth batter Season with salt
cayenne pepper and nutmeg and serve with
roast.
For luncheon dish sweet potatoes are
served on toast. Cook until tender three
large sweet potatoes Remove the skins
and pass through vegetable sieve. Season
with a pinch of salt, little cayenne pep
per, the grated yolk of one hard-boiled
egg, one tablespoonful of melted butter and
half a cupful of grated cheese. Spread on
rounds of buttered toast and brown IN u
hot oven. Serve with sliced lemon.
Eggplant Fritters.-Pare an eggplant, cut
into slices a quarter of an Inch thick and
dust with salt and pepper and little
sugar Beat we'll the yolks of two eggs,
add half cup OF milk and stir gradually
into the -four. Beat thoroughly before all
the liquor is added, as 1t is difficult to whip
thin batter smooth Add one tablespoon
full of ';.elted butter or olive Oil, beat well
and stand aside for an hour. When ready
to use fold In the whites OF the eggs. beaten
to a stiff froth. If the batter is not suffi-
ciently thick to coat the slices Of eggplant
mix in little more flour. Dip each piece
of eggplant In the mixture and fry 10 a.
golden brown in very hot fat.
Baked Eggplant. - Cook one large egg
plant In boiling water for half an hour.
Now cut into halves and take out the
center, leaving half an inch thickness in
the outer she'll Chop the center which
has been taken ont and mix with half
cupful of bread crumbs, half a cup of
chopped nuts, one tablespoonful of chopped
parsley, one teaspoonful of salt, one salt
spoonful of pepper and tablespoonful OF
onion. When these ingredients have been
thoroughly blended stuff into the eggplant
shell and bake the plant in a moderate
oven for one hour, basting once or twice
with melted butter.
To serve with roast veal pare a large
eggplant, cut into slices, sprinkle with
salt and boil gently for twenty minutes.
Drain and chop fine Season with grated
onion, salt and pepper, add one tablespoon
full of -four dissolved in cup of milk and
cook for twenty minutes. Remove from
the fire and add one tablespoonful of but
ter.
No l. Wash thoroughly two quarts of
spinach, beet tops or other greens and cry
in clean dish towel Put these into ket-
tie which has been heated and together
with a half cup of water and dash of
ekalr ba 6ra ,1y7tiI no oh,
is soft and mushy. Now cook slowly TWEEN
ty minutes. Drain and chop fine. Add half
a teaspoonful of salt, one tablespoonful of
cream, dash OF pepper and one table
spoonful of butter. Stir together over the
fire until very hot. Serve on buttered toast
with crescents OF hard-boiled eggs.
No . Wash thoroughly four quarts of
spinach greens of any kind and cook
rapidly in two quarts OF boiling water.
Drain and pour cold water over them and
place in dry saucepan. Season with salt
and cook for fifteen minutes slowly, giving
them an occasional stir. Drain again. chop
fine and add a dash of pepper, A grating
of nutmeg and two tablespoonfuls OF but
ter.
Scalloped Parsnips.-Scrape and boil four
parsnips and cut into cubes. Put layer
in the bottom of baking dish and cover
with cream sauce made from one table
spoonful of flour. one tablespoonful or
butter and one cup of milk. Over this place
another layer of parsnips, one or TWO very cry
thin slices of onion and coating or the
cream sauce. Fill the dish in TINS way:
Sprinkle the top with, bread crumbs and
bake for half an hour.
When parsnips served on toast they
should be scraped and boiled for three
quarters of an hour, or until tender. AS
soon as they are cooked drain thorousuly
and place on pieces of toast. MIX together
one tablespoonful of butter and one OF
flour Add cup of water and STIR untli
boiling. Season with one level teaspoonfuI
of salt, a dash of pepper, a slice OF onion
and the juice of half a lemon. Pour TINS
sauce over the parsnfps and serve.
Fans With Pearl and Ivory Sticks.