The Washington times., 1905-08-22
THE HOLLE ITS PROBLEMS <4A1D ITS INTERESTS
GOOD THINGS TO EAT
AND THEIR PREPARATION
By coRNEL1A C. BEDFORD.

lengthwise in quarters Scrape off and
discard the seeds Cut the pulp into
haif-inch pieces, measure and place in a
saucepan For each pint add a scant
half teaspoonful of salt a pinch of su-
gar quarter Of teaspoonful Of pap
rilla tsweet red pepper and one table
spoonful of butter. Cover closely. stand
over the front of the fire for five min
,l ntes, shaking vigorously. then draw
back back, where 9 the cucumbers will cook
slowly for fifteen minutes: No liquid
Is needed, IS sufficient viii be dra wn
from the vegetable to form a sauce.
Garnish with toast points.
Cucumbers Espagnole
Take young, firm cucumbers. peel and
cut lengthwise in thick slices. Dip each
slice In -four which has been highly sea-
soned with salt and pepper and quickly
fry to rich brown in a little hot drip
ping. Lift drain we'll from the fat and
arrange in shallow saucepan. IN the
meantime cook slowly one tablespoonful
of minced onion in one tablespoonful of
butter. When changing color. ado one
bacon-preferabIy the former-and two
scant tablespoonfuls of flour. Stir until
well colored, then add three-quarters OF
q cupful of thin strained tomato and
one cupful of beef stock or gravy; stir
until smoothly thickened; season with
salt and pepper. Strain this over the
Drowned cucumbers in the saucepan and
simmer slowly until they are very ten
der, but not broken Have ready pieces
of hot buttered toast the size and shape
of the cucumber slices. Arrange these
on hot platter, place the cueumbers on
them and pour the sauce around.
Buttered String Beans.
String and cut fine one quart of green
beans In a saucepan put one large ta-
blespoonful of butter, a half teaspoon
full of salt, uarter of teaspoonful of
white pepper and a half teaspoonfuI Of
grated onion. Cook slowly for three
minutes. turn in the beans. cover closely
and shake over the front of the fire for
FIVE minutes. Add a third of a cupful of
boiling water. stir we'll, recover and
draw aside where they will cook slowly
AS often as there is danger of burning
add q few spoonfuls more of boiling
water. When very tender uncover for
five minutes that any liquid may evap-
crate. When cooked in this way they
have a peculiar mellOWness never found
in beans cooked in a large quantity OF
wafer
Corn Timbales.
Fer this use young. juicy corn. Score
the ears and scrape out the pulp. To
each pint add five well beaten eggs, one
cupful of milk. d. high seasoning of salt
and pepper and a half teaspoonful OF
sugar. Pour into small, well buttered
baking cups or timbale molds. Stand in
pan partly filed with hot water, and
bake in moderate oven until firm in the
center. Turn out carefully on platter
and serve with cream or tomato sauce
Tomatoes Lyonnaise.
Peel half dozen firm tomatoes of
medium size and cut into elghths. Peel
and chop rather coarsely two Bermuda
onions, or use one small Spanish onion
Put the latter in a frying pan with one
large tablespoonful Of butter and cook
very slowly, stirring occasionally until
the onion begins TO change color Add
the tomatoes and a high seasoning OF
salt and pepper; draw the pan forward
and cook more rapidly for about twenty
minutes OF until the tomatoes are quite
tender Add a half cupful OF strong beef
stock and simmer for five minutes
longer Sprinkle In one tablespoonful of
finely chopned parsley and turn into a
serving dish.
Tomatoes Portugaise.
Peel and thinly slice two mild onions.
Peel and cut into quarters q quart Of
small. firm tomatoes. Put together in a
saucepan cover and cook slowly for
twenty minutes, shaking occa sionally to
prevent sticking Add one pint of thick
ened beef gravy and a high seasoning OF
salt and pe~1er. Cook fifteen minutes
longer, add one pint Of hot boiled rice,
stir carefully for a moment and send to
table with an extra bowl of the gravy.