Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-06-13
JAP ANESE CO0K|NG
Ways Of the Yankees of the
East.
INVADE OUR KITCHENS
CRAZE FOR VEGETARIAN DIET
Is ABROAD.
Vegetables MY Be Divided Into Four
Classes-How to
Cook.
INVADE OUR KITCHENS


has been marked since the Yankees of the
east" have scored martial success. has now
invaded that holy of holes in domestic life,
the culinary department. The American
housewife has read that the japanese owes
his marvellous strength and endurance, as
well as his smooth If dark complexion, TO a
well-balanced vegetable diet. Hence in
many an American home today where meat
has always played the star role in dietetics
vegetables have usurped the place of honor
Vegetables should be divided into four
classes. First, those containing nitrogen,
which is the muscle and tissue building
quality, Gin which may be included peas,
beans, asparagus. cereals, nuts and gluten
nacaroni second. the vegetables rich in
starch and sugar such rice, potatoes or
ordinary macaroni. A few vegetables there
are which yield fat, such as certain nuts
and olives The last and least valuable are
the vegetables which contain principally
water and mineral matter, such as cabbage.
carrots, turnips, lettuce tomatoes. etc.
Fresh vegetables, such as tomatoes. let
tuce asparagus and even cucumbers mar
mated In oil and vinegar. are excellent for
toning the bowels and clearing the COM
plexion. Carrots are also considered excel
lent for the complexion and boiled onions
are said to be extremely Strengthening. The
Italian practically lives on macarOni or
spaghetti stewed in tomatoes and mixed
with cheese. The Japanese build up firm,
solid flesh on diet of rice.
Rice and macaroni both should be boiled
rapidly SO that the particles kept sepa-
rate Potatoes must be cooked just at the
boiling point, and all vegetables should be
dropped into boiling water to secure the
best results. A good rule is to cook all
vegetables that grow underground, such as
carrots, turntps, potatoes, in unsalted
water. The one exception is onions, which
are better for having salt added to the
water in which they cooked.
Green vegetables that grow above the
ground should have salt added to the water
in proportion of one teaspoonful of salt to
two quarts of water. Peas and various
market at a reasonable figure. In few
weeks they will be cheap. Green peas
should not be cooked carelessly. Their
favor depends entirely upon their treat
ment in the kitchen no matter how fresh
they may arrive from the truck garden.
Careful Treatment.
Shell and toss them into very cold water,
allowing them to remain there twenty min
utes. Drain and pour them into kettle
of boiling water, allowing a teaspoonfu Of
salt to each two quarts of water. Boil
slowly without a cover for twenty minutes,
until the peas become tender. If the
peas are cooked too rapidly the shell cracks
and breaks. If they are not kept at the
boiling point they become water soaked.
w men they are done, drain on the water
and add a dash of salt, very little pepper
and for each quart of the peas level
tablespoonful of butter. Shake very gently
just enough to melt the butter, and turn
the peas at once into vegetable dish This
is the ideal way of serving new peas, and
fancy dishes from this vegetable not
desirable until they have reached the point
where they are old. Later In the season
they be rubbed through sieve and
worked into puree or served with a
cream sauce.
French Beans a la Creme.-String but do
not break, two pounds of young French
beans. Cook in unsalted boiling water
til they tender enough to pierce with
toothpick or a straw. but do not let them
boil long enough to collect In shapeess
mass. Have ready sauce made as fol-
lows: Rub the bottom and sides of stew
pan with freshly cut onion. Melt in this
pan two ounces of butter and rub into 1t an
ounce Of -four, forming smooth paste
Then add gradually half a pint Of cream
and stir until the sauce thickens. Season
with salt, pepper. q pinch Of sugar and nut
meg and few drops of tarragon vinegar
Into this sauce pour the beans. Mix just
long enough that the beans thor
oughly hot, and serve in a hot vegetable
dish with sprig of parsley rising from the
center. If the cream is not at hand. sub
stitute half pint of milk from which the
cream has not been removed.
How to. Prepare.
Asparagus is frequently served In a most
unpalatable form in the American house
hold because the cook pays more attention
to her sauce than to her vegetable, and
serves a creamy. delicious dressing over a
tough, indigestible stalk Asparagus Is sold
in bundles. The string should be cut and
each stalk carefully washed in cold water
and then trimmed; that Is, cut from the
lower end the woody, hard fiber, then light
ly pare off the outside skin until it begins
to turn green toward the head. Now tie
into small bundles three or four stalks to
the bundle, and lay these carefully into a
kettle of boiling, sailed water. One careful
cook lays the asparagus In long, narrow
basket-sieve with handle, and drops this
into boiling water, as she fries potatoes III
boiling lard. When the asparagus is cook
ed, which usually requires about dirty
minutes. she lifts sieve and asparagus right
out of the water and sets 1t to drain over a
pan on the back of the stove In this way
there Is no chance of the asparagus being
water-sOaked, and 1t is less apt to break.
While the asparagus Is cooking make the
toast and sauce. Trim off the crust of the
bread and cut into square pieces. Toast a
golden brown and arrange them neatly on
hot platter. When the asparagus is drain
ed, arrange 1t neatly on the toast with the
tips all pointing in one direction, and send
to the table with sauce Hollandaise, served
In separate sauce boat.
Sauce Holandaise.-Bon one bay leaf and
a tablespoonful of chopped onion with two
tablespoonfuls of tarragon vinegar. Allow
IL to stand In a china bowl until cool. Rub
two tsblespoonfuls of butter and one table
spoonful of -four together, add gradually
cup of boiling water, or better still, cup
of the water in which the asparagus is
cooked Stir until 1t reaches creamy
sistency. Then add the vinegar mixture
which has been strained through hair
sieve. Remove from the fire and stir in
slowly the yolks of two eggs beaten light
Heat very slowly. but do not boil. Add a
half teaspoonful of salt and dash of pep
per- Strain and serve Immediately in the
sauce boat
The family Will no longer refer to car
rots as cow food" If they are served In
the form of timbales.
Carrot imbales.-Grate three large car
rots, add to them half a cupful of cream
and two eggs beaten lightly. Season with
salt and a dash of cayenne. Fill into small
baking cups stand in boiling water and
bake for thirty minutes in moderate oven.
When cooked turn out on platter and
serve with cream sauce.
Steamed Eggs and Tomatoes Separate
the whites from the yolks of as many eggs
as are required for a dish, reserving the
yolks separately in one-half of their re-
spective shells; season the whites with cell
cry SALT white pepper and a dash of pap
lriy nd uhjS