Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-10-15
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, but they will be needed If milk is used in
stead of cream.
Carrot Salad.-Slce cold boiled carrots
and mix them with mayonnaise or boiled
salad dressing, masking the top nicely. Gar
nish the dish with sprays of carrots own
graceful and pretty leaves, with here and
there small red pepper or line the bowl
with lettuce leaves as for other salads.
Soups
Celery Soup.-This Is a delicious soup that
is easily prepared and cheap. Take half a
bunch of celery, using root and outer
stalks, which are the strongest in flavor.
Boil these about three-quarters of an hour
with little chopped onion. When soft,
press 1t through sieve and add a pint OF
milk. When about to boil add tablespoon
full of flour and cook till 1t thckens, STIR
ring all the time, and at the last add q
tablespoonful of butter. Serve with crou-
tons of bread or oyster crackers.
Turnlp Soup.-Boil six small turnips until
soft enough to rub through g sieve Fry an
onion until 1t Is cooked, but not brown in a
trife of butter. Put the turnips, onion,
pepper and salt in saucepan and add a
quart of milk. Stir thoroughly, and when
smooth serve with little grated cheese on
top.
MIX Soup.-This is especially nice for
ehildrens lunch. Take cupful of mashed
potatoes and add pepper and salt. Take
the yolks of two hard-boiled eggs and rub
tlleIl together with UdlI a cup OF butter.
One quart of milk. scalded but not boiled,
into which a tablespoonful of -four has been
stirred, Is added to the potatoes, eggs and
butter, and well heated and stirred A bit
of chopped parsley and strips of toast about
the length and width of your finger make
an agreeable addition. 1t Is pretty some
times, just before you serve it, to CRATE on
the surface the yolk of hard-boiled egg.
Special Recipes
d.
waters, after which remove the hard centers
and mash the soft portion to a pulp; beat
up an egg with butter and sugar the same
as for making cake pastry adding to 1t
sufficient milk to make a custard consist
ency; line a plate with rich dough, fill it
almost with the parsnip pulp. and pour over
1t the custard You may strip 1t or leave
1t plain and spread with meringue. Bake
as any ordinary pie.
/ Parsnps and Irish Potatoes.-,Boii pars-
nips in slightly sailed water and when
nearly done take them off and slice them
in circles; place layer in a baking dish,
and then upon this layer of thinly sliced,
partially boiled Irish potatoes; continue the
process until the pan is full; pepper slightly
and add several good-sized Jumps of butter.
partly fill the dish with cream or milk. and
put In and bake till brown and both yege-
tables are well done.
An Italian Omelet.-One medium horse
radish, grated; one-fourth pound OF Roman
or Parmesan cheese, grated; six eggs. well
beaten; three tablespoonfuls of olive oil;
salt and pepper to taste; mix all these in
gradients together thoroughly and pour into
hot skillet which has been creased with a
lump of butter the size OF an egg Bake
like any other omelet
Salads
Salad Dressing.-One teaspoonfui salt, one
teaspoonful mustard, one tablespoonful
butter, two teaspoonfuls sugar, three ta-
blespoonfuls cream. yolks of four eggs, one
scant teacup vinegar. Mix and stir over
fire until II begins to thicken Strain.
When used, thin with half cup cream,
whipped.
Banana and Orange Salad.-Slice bananas
and oranges, the orange thin. in the proper
ton OF one orange to three or four bananas.
Arrange on lettuce leaves and add dressing.
Fish Salad.-Mix with minced fish an
equal quantity of cut celery, chopped cab
bage or shred lettuce. Three salt ancho-
vies chopped with dozen capers may be
added before mixing in the dressing.
Waldorf Salad.--One cup apples, cut in
cubes, one cup celery. half cup English wal
nuts. Serve on lettuce with salad dressing;
garnish with half walnuta.
Frosted Apples
Pare and core ten large, perfect apples.
Cover with one pint OF water: add tho thin
parings of one lemon, three tablespoonfuls
of sugar, and simmer until tender. Remove
with a skinner. Carefully wash the apple
parings and simmer for half an hour. In
the meanwhile beat the white Of ono egg
with one tablespoonful OF sugar. Coat the
top OF the apples lightly with the meringue
and place in q cool oven until dry. Set In q
cool place. Strain the water from apple
the juice, return 10 the dre. cook for five
minutes add g few drops OF lemon Juice
and half q teaspoonful OF grated nutmeg.
Cool and pour around the apples.
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