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

ing them as a separate course Others SUBJ
stitute vegetable course for the meat,
which dieticians consider so heating for a
warm weather food. In Offering vegetables
| alone the favor with which they are re-
ceived depends entirely upon the delicate
! and tasty manner in which they are served.
Just at present the family IS camorng
for green corn. When this vegetable IS
served on the cob ii should be sent to the
table wrapped in napkin. ana the house,
wife should provide finger bowls Half tho
pleasure of eating corn from the ear is
taken away because of the messy condition
in which il leaves the hands and lips.
Corn should not be boiled too long. After
removing the huSks and every strand of tho
silk throw The ears into large kettle OF
boiling water When ii has reached the
boiling point again allow the corn to cook
for five minutes. Serve at once in nap
kin with the corners thrown over TO pre-
vent the escape of steam.
Corn Chowder-pare and cut four good.
sized potatoes into dice; peel and slice two
medium-siZed onions. Cut through the cen-
ter of the kernels each of one dozen
ears of corn and press out the pulp. Line
the bottom of saucepan with potatoes,
add a layer of onions, another of corn and
sprinkling of salt and pepper. Fill the
dish with layers in the same order. having
the corn last. Add half pint Of boiling
water, cover the saucepan and cook slowly
for twenty minutes. Rub together "A table,
spoonful of butter and three tablespoonful
of flour and bring to boil with one pint
of milk. Add to the Chowder. Mix all to-
gether without breaking the potatoes and
bring to the boiling point. Then add six
water crackers broken in small pieces and
cover the kettle for five minutes. Stir in at
the last moment the yolk of an egg with
two tablcspoonfuis of cream.
Corn Pudding.-Press the pulp from Ons
dozen ears of corn in the same manner az
for chowder. Add one-haIf pint of milk. a
teaspoonful of salt and saltspoonful of
pepper. Stir in the beaten yolks of three
eggs and add one pint of pastry -four sffted
together with a te1spoCnfu of baking pow
| der. Mix thoroughly ana fold in the whites
OF the eggs wh ped to a froth. Bake In r
shallow dish IN quick oven for thirty
minutes.
Fer roasting corn on picnic remove all
but the last layer of husks and take out
the silk Lay in heap of hot wood ashes
which is at least four inches deep. Roast
for fifteen minutes.
Here are TWO new ways for serving egg
plant. Remove the hull from the vegetable.
Wash and wrap in chccsecloth. Cook in
boiling water for half hour. Then
move the inner pulp and chop fine. add a
teaspoonful of salt. one tablespoonful OF
chopped onion, one tablespoonful OF
green pepper, minced and without seeds.
one cup of cold meat chopped fine and a
tablespoonful of butter Refill the shell and
bake in a quick oven half an hour.
The second recipe is for baked egg plant.
Cut an egg plant into halves, lengthwise.
After removing the center with its seeds.
throw into boiling water and allow the
pieces to cook for thirty minutes When
the flesh is tender remove from the water.
Divide two large tomatoes in calves, and
after removing the seeds slice into fine bits.
NIX together with one-half pint of bread
crumbs, one teaSpoonful of salt, salt
spoonful of pepper and tablespoonful of
butter, melted. Stuff the halves of the egg
plant with this mixture and bake in hot
oven for fifteen minutes Garnish with
parsley and serve hot.
A perpleXing question to the housewife
with garden of her own is now to use up
large cucumbers. They are delicious when
stuffed and are faVorite dish of vege-
tar.ans. Mix together one-half pint of dry
bread crumbs one-half cup of finely chop
ped nuts, a good-sized onion shredded. one
tablespoonful of chopped parsley and an
other of chutney, if handy. Season with
one teaspoonful of salt and dash of pep
per. Remove the skin from four good-sZed
cucumbers End take out the seeds. Fill the
sections with the above farce and fasten
together with strings. Heat six tablespoon
fuls of olive oil and brown the sections of
cuCumberS in II on all sides. Pour over
them a half Cupful of water and allow
them TO bake slowly for an hour and half.
basting frequently
Cucumbers en- Casserole.-Pare and scoop
the seeds from three large cucumbers.
Cover with boiling water which has been
sailed and cook until tender. Next peel six
onions cut into slices and boil in sailed
water until tender. Both the cucumbers
quarters of an hour when they must be
carefully drained. Put a layer of cream
sauce in the bottom of the casserole. d.
laYer of cucumberS chopped rather fine,
then a layer of onions and busting of salt
and pepper Fill the dish with layers in
this order. Sprinkle over the top hnely
chopped nuts md bread crumbs, and COOK
70" twenty minutes.
Cucumber and Beans with roulette
Sauce.-RemoVe the peel from a straight
cucumber OF medium size and cut into
aJarrt fytrn inn h9l
a small cutter remove the middle so as 20
make them hollow. Cook in boiling sailed
water, to which pinch of carbonate OF
soda has been added. until they are tender.
Drain the pieces of cucumber on soft
cICth and arrange on a hot dish. Have
ready prepared some string beans which
have been cooked in the ordinary way and
mashed in the sauce gwen below. Fiji the
cucumber cases with the beans and pour
the remainder Of the sauce round the dish
Poulette Sauce.-Melt two ounces OF but
ter in a saucepan and stir In an ounce OF
-four When a smooth paste Is formed add
by degrees q pint of broth, and as soon as
the latter has boiled and thickened stir In
half a gill of cream or milk. Season with
salt pepper and nutmeg, and when the
sauce is thoroughly hot, add the yolkS OK
two eggs which have been beaten with
dessertspoonful of lemon juice. After stir
ring the sauce well remove the pan from
the stove.
Caulifower and Lettuce au Grattn.-Wash
three or four heads of lettuce. Put them
into cold water and bring gradually to the
boiling point Take out the lettuce drain
and put the leaves into a stewpan contain
ing an ounce of butter. Pour IN JUST
enough stock cream TO cover them ana
allow them to simmer until they are quite
tender. Pass the lettuce through a sieve
together with the liquor in which 1t was
cooked Reheat the PURGE and thicken 1t
with teaspoonful of butter which has
been worked up with rather more than an
an equal quantity of flour. Add salt, pep
per nutmeg, a little sugar and a table
spoonful of grated American cheese. d.
vide a medium-sized caulifiower, which mas
been boiled until tender, into small pieces
IA mt II into A well-buttered gratin dish.
Pour the lettuce PURGE over IT, cover Win
fine dry bread crumbs, and after pouring
little warm butter over the crumbs p' ah
~ oar1iGower i'm a quick oven until the
crumbs are a golden brown
Dainty Footgear
To he well and neatly shod is one or the
first necessities Of good dressing, and the