Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-03-04

pepper and more salt il necessary. Have
ready a spide- in whicfT is tablespoonful
of pork drippings or olive oil, and when
smoking hot drop in the fritters from the
point of a spoon. When brown on one side
turn and brown the other. Take up with
soft paper to absorb every suspicion of
grease and serve hot. " These are almost
as good as fried oysters. e
Satisfy au Gratin.-Boil the satisfy with
out scraping until tender when the skin
may be peeled off. Slice thin. Put into
shells or one large baking dish, as pre-
ferred, layer of satisfy. a. layer of crumbs
of bread, SALT pepper and dots of butter.
Repeat until full with crumbs well buttered
for the top. Pour in as much milk as the
dish will hold and bake ebrown.j A pleasing
change is to sprinkle grated cheese with
the bread crumbs over the top.
spinach-spinach, which the French apt
ly term 1.-THE broom of the stomach" is one
of the most delicate as well as healthful Of
all the pot greens, while so readily does 1t
respond to the attentions of the market
gardener that it can usually be found in
the markets all the year round. Spinach
is one Of the vegetables that improves with
the French housewife usually cooks it in
quantity with view to its relocating Like
all greens, spinach should be thoroughly
looked over washed, then blanched. Cut
off the stalks, and after looking over the
leaves put into large pan of cold water
Plunge them up and down to remove the
sand then lift the leaves out into second
pan of water. Do not attempt to drain the
water off, as that leaves the sediment
which has sunk to the bottom. Rinse yet
third time and cook in the least little bit OF
boiling sailed water for fifteen or twenty
minutes Drain off, cover with cold water,
and when cold drain again Put the leaves
into a chopping bowl and cut fine. Have
ready in frying pan tablespoonful OF
hot butter, add the spinach, season with
salt and pepper, and, If liked, a little nut
meg and cream. If cream is used, less but
ter will be needed. Heat thoroughly and
serve on a hot dish surrounded by toasted
bread points. Garnish with the yolk of a
hard boiled egg put through ricer over the
spinach.
Spinach Crouuettes- These are made from
a half peck of spinach, boiled, cooled and
chopped fine. Mix with 1t two tablespoon
fuls of butter, tablespoonful of minced
parsley a teaspoonful of sugar, the grated
rind of lemon, and salt and pepper to
season. Add half a cup OF milk, heat thor
oughly then cool. When cold shape into
croquettes, dip in egg and crumbs and fry
In the usual way.
Brussels Sprouts -rrinl the heads and re-
move the withered leaves from quart OF
Brussels sprouts, then soak them at least
half an hour in cold sailed water, to free
them from insects, should they be 1nhabt-
ed. Rinse IN clear water, drain again,
put them into kettle of rapidly boiling
sailed waited and cook uncovered from
twelve to twenty-five minutes, according to
SIZE They should be tender all the way
through, but not mushy. Turn into colan-
der and run cold water through them to re-
move the strong taste. When well drained
return to the frying pan. add good table,
spoonful of butter, pepper and salt 70 taste
taking care not to get them too salty. AS
soon as heated through serve alone or with
a garnish of sausages. A little variation is
made by adding four tablespoonfuls of STOCK
at the same time with the butter to serve
as sauce. ,sUf.
Brussels Sprouts with Chestnuts.-Cook
the sprouts as directed until tender. then
drain and add to them an equal quantity
Of chestnuts that have been shelled'
blanched and also boiled nearly tender.
Add a cup of cream or more to moisten.
salt and pepper, then simmer gently until
both are tender Nutmeg Is often added
to Brussels sprouts the same as to spinach
in order to bring out the flavor.
Turnips au Gratin.-Turnips should always
accompany roast duck or mutton. To COOK
them au gratin, pare ana cut INTO CUBES PES
cover with cold water, put over the hre
and cook five minutes, then drain and cover
with boiling sailed water or white stock
and simmer until tender. Make half
pint of good white sauce, using one table
spoonful each flour and butter. Melt the
butter without browning, add the flour ana
as soon as melted tablespoonful of grated
cheese. When 1t, too, is melted, pour IN
cup of milk and stir until the sauce
thickens Season with salt and pepper and
pour over the turnips. Put into a well but
tered gratin dish and IL too dry, aod a
little more milk. Cover with buttered
crumbs and brown in quick oven.
Baked Turnips.-Ths is another good way
to cook turnips. Peel, slice thin and boil
fifteen minutes in sailed water Drain,
IoIx jnO jE
over them a cup of good clear stock sea-
soned with salt, pepper, nutmeg and II
liked a teaspoonful of sugar. Bake until
tender, basting often. Serve In hot dish
with the pan gravy, which should be slight
ly thickened, poured over them.
Caramel Carrots-Scrape small carrots
boil until tender then cut into long marrow
strips Roll lightly in sugar to which ut
tie salt has been added, and brown In hot
butter or olive oil. When the edges are
brown, take out, dust with pepper and
minced parsley and serve.