Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-08-06
Cooling Salads.

CABBAGE.-Pour a little boiling water In
a saucepan, add one and half cups of VIM
egar two teaspoonfuls of graduated SUI
gar, three tables oonfuls of cream, ana one
teaspoonful of mustard. Mix well, ADDING
salt and white pepper to taste w men the
mixture comes to a boil stir in the well
beaten yolks of three eggs. Set away 10
cool. Shave one head Of cabbage In small
strips Soak in cold water to make 1t crisp
Dry thoroughly and mix with the dressing
COLD SIlAW.-Shave a head of cabbage
in small strips, soak in cold water to make
1t crisp. dry thoroughly and serve with this
dressing Mixaone egg well beaten, one
tablespoon of vinegar, two tablespoons OF
sour cream, butter the size of a walnut ana
half a tablespoon &c m"~'ard, one table
spoon of sugar, and salt and peppo- to
taste Stir thoroughly, and pour over the
cabbage, mixing 1t well.
PINEAPPLE.-Select large, ripe pine
apple, and after cutting off the top remove
the inside, leaving only the shell. Next re-
move the skin and seeds from few grapes,
then take two ripe bananas, skin them,
and cut into small pieces. Mix all with
mayonnaise dressing. Replace in the pine
she'll and serve.
CREAM CHEESE-Color the cream
cheese a delicate green, using either the
juice of boiled spinach vegetable color
ing and form it in balls eggs the size of
a walnut Take fiat salad dish and make
nests of the tender leaves of lettuce and IN
each nest put three or four eggs of the
cheese. With these serve mayonnaise dress
ing and crisp sailed biscuits or water crack
erS.
asparagus in a salad bowl, having all the
heads way, and pour over Liberal
French dressing. Serve thoroughly cold.
With Peaches.
CANNED PEACHES.-Se!ect fine free
stone aches; pare, cut in two, and stone
them. immense in cold water taking care
not to break the fruit. See that the peaches
are not overripe. Place in the kettle seat
tering sugar between the layers-the sugar
should be in the proportion of full table
spoonful to quart of fruit. To prevent
burning put little water in the kettle.
Heat slowly to a boil, then boil for three or
four minutes.
DRIED PEACHES AND APPLES.-Pit,
peel, and cut to suit; dry partly and then
pack them in jars, spreading sugar thicky
between the layers. Tie down and they will
keep well and be delicious for pies and
sauce. They may also be dried without SUI
gar and put away for use.
DRIED PEACHES.-Halve the fruit, re-
move the stones, fill the cavities with white
sugar and dry in moderate oven. The
fruit, If first class peaches ire used, will be
found delicious, almost equal when StcWed
to preserves.
CREAM PEACH PIE.-Pare ripe juicy
peaches and remove the stones: have your
pie dishes ready lined with a good paste;
fill with the peaches; cover with sugar;
slightly butter and then bake without an
upper crust. When the pie is done pour in
a cream made of the following ingredients:
One cup of rich milk put over to boil; stir
40 lF w Nth
tablespoonful of sugar. one-half teaspoouful
of corn starch wet up in the milk. Boil three
minutes. The cream must be cold when 1t
gees into the hot pie. Place over the top
the white of an egg beaten and sweetened
Return to the oven and brown. To be eaten
when cold
Delicious Asparagus.
BAKED.-Cut the stalks into five-inch
lengths and boil them slowly in sailed wa
ter. When tender. drain and arrange in a
baking dish, pouring over a rich drawn but
ter sauce. Crate a good cheese-Parmesan
is the best-over the top and brown.
FRlED.-Drain the asparagus on CLOTH
season with white pepper and salt. Dust 1t
lightly with flour, then dip in beaten egg,
and roll in sifted bread crumbs. Fry In hot
fat The best plan is to use half butter
and half lard. the whole being strictly linn
tied in quantity. Serve on a hot dish.
ASPARAGUS CANAPES.-Scrape lightly
the stalks. boil until the stalks are tender,
when half done add a little salt. When
done. prepare each to serve on separate
plates. Take slice of toast dip quickly
in the asparagus water. Lay this on the
plate, sprinkle a little salt over it, also
pour small quantity of melted butter. Lay
the asparagus this. Remove the string
from the punches. Sprinkle little more
salt over 1t and over this pour melted but
ter.
Seasonable Vegetables.
DUTCHED LETTUCE-Wash carefully
two heads of lettuce, separate the leaves
and tear each leaf in two or three pieces
Cut a quarter pound of ham or bacon into
dice and fry until brown while hot add two
tablespoonful of vinegar. Beat egg
until light add to 1t two tablespoonfuls of
sour cream, then add to 1t the ham, stir
over the fire one minute till 1t thlckens, and
pour boiling hot over the lettuce; mix care
fully with fork and serve Immediately.
WILTED LETTUCE.-Place in a vege-
table dish lettuce that has been carefully
picked and washed. each leaf by itself, to
remove all insects. Cut across the dish four
or five times and sprinkle with salt. Fry
small piece of fat ham until brown cut 1t
In small pieces; when hot add cup of good