Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-02

of the egg beaten to a stiff froth. Drop this
batter by the tablespoonful into kettle
one side to the other, taking care not to
pierce the oysters and let out the steam
Serve very hot on hot platter When
fresh corn is not at hand the canned may
be used in the same way.
Green Pepper Croquettes.-Select sweet
peppers of uniform size, wash well and
plunge in boiling water. Simmer five min
utes. take from the water and rub off the
skin with a wet cloth. If the peppers are
round cut off the stem ends and remove all
the seeds. If long. cut In two lengthwise.
When cold fill each half with forcemeat
made of a cup of fine bread crumbs. a half
cup minced boiled ham. tongue or chicken,
seasoned with suspicion of onion juice,
salt and pepper and mo!stened with melted
butter. Lay the peppers in a baking pan.
pour n cup of plain soup stock around
them. cover and bake fifteen minutes. then
uncover and brown Serve on a pretty plat
ter with cream sauce poured over them
Stuffed Tomatoes.-Round, smooth toma-
toes OF an even size should be selected for
stufflng. Scoop out the centers the size you
wish to fill. The stufIing may be varied ac-
cording to taste and materials at hand.
Some prefer simply well-seasoned bread
crumbs mixed with butter and an egg. 9th
ers prefer equal portions OF fine minced
ham. tongue or sausage and seasoned bread
crumbs mixed with the yolk of an egg. An
other stuffing Is fine chopped raw beef well
seasoned with salt pepper and onion juice.
Cooked meat minced fine seasoned with
herbs and combined with a third of the
quantity of bread crumbs mixed with melt
ed butter and beaten yolk of egg is another
forcemeat. After filling sprinkle the top
with buttered bread crumbs. and II liked a
little grated Parmesan cheese, cover ana
bake in a moderate oven from twenty min
utes to an hour, dependent upon the force
meat used.
Tomato and Lettuce Salad.-This is one
of the prettest of all summer salads. as
we'll as the most grateful. In the hotels,
npelpd.
nowadays, but the careful housewife pre-
fers to take a little extra time and relieve
the stomach from the necessity of battling
with the entirely unremunerative skin. To
accomplish this task quickly wash the
tomatoes with boiling water and let them
stand moment entirely immersed. Take
out, put in "A colander and let the cold
water from the faucet run over them three
or four minutes, when the skins can be
Slipped off without injuring the appearance
or frmness of the fruit Slice evenly with
a sharp knife, lay on leaves of crispy let
tuce and dress with mayonnaise or French
dressing, instead of slicing the tomatoes
when small and round can have enough of
their pulp cut out to form a cup, which is
filled with minced chives or celery and
Nasturtium Blossom Salad.-For this not
only the blossom. but leaves and stems
come into play. Arrange on a low glass
dish a layer of spicy nasturtium leaves
that have been we'll washed in Ice cold
water. On each leaf lay blossom with Its
stem to the center. Have ready some pot
cheese rolled up to form abnormally good
sized pistils and tuck into the blossoms
Where the stems converge put a few OF
the cheese pistils. and dress with French
dressing or simply salt.
Rosette Salad.--Another pretty summer
salad is made by placing a mound OF
shredded lettuce In a low bowl or platter.
then surrounding 1t with rosettes of cress.
tomatoes and celery each cut in fine bits.
Pour French dressing over 1t just before
sending to the table.
Baked Apples with Whipped Cream-Fof
baking. moderately tart apples are the
best They may be peeled or not as pre-
ferred, but should be cored. Fill the hol-
lows with spice and sugar and some
chopped nut meats II desired, and bake
long enough to give the apples a thin
crispy crust. Serve cold with whipped
cream.