Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-08-20

New potatoes bleel peas
Escarole. French dressing
Waters. Cheese. FRUIT.
Coffee.
Clear TapIoca Soup-Soak two tablespoon
fuls of pearl tapioca in large cup of cold
water four hours, then stir into quart OF
well-seasoned boiling clear stock and SIM
mer ten minutes. Pearl Sage may be SUP
stituted for tapioca If desired but should
be soaked four hours in cold water and one
hour in hot before 1t goes into the soup
Roast Lamb-Put into the covered roast
err dash a cupful of boiling water over IT,
cover and cook about fifteen minutes to the
pound. Twenty minutes before taking 1t
up take off the cover, rub all over with but
ter; dredge with pepper, salt and flour and
brown.
Serve with mint sauce and never with
made gravy from the pan
New Potatoes-Wash, rub the skins on
with a rough cloth, put on the fire in boiling
water, slightly sailed, and cook until ten
der. Serve whole.
Green Peas-Shell and wash: put them In
slightly sailed boiling water and cook them
in this for twenty-five minutes. Dram well,
turn into a hot dish. put lump Of butter
the size of egg upon them and little
pepper and salt.
Green Corn
Corn Boiled on the Cob-Corn should be
cooked as quickly as possible after picking,
as it soon loses its sweetness. If necessary
to keep over night, spread 1t out slnSly on
a cold cellar floor. When ready to cook
remove the husks and every thread of silk.
Put In a kettle of boiling water, and boil
rapidly after it begins to boil, five minutes.
To eat: Score every row of grains with
a sharp knife, spread lightly with butter.
dust with salt, and with the teeth press out
the center of the grain, leaving the hull on
the cob. 1t is then digestible.
Green Corn Fritters-Grate the corn and
allow to every cupful one egg, tablespoon
full of milk and little salt and butter; stir
all together and thicken with little -four.
They may be fried in hot lard or cooked on
a gridle the same as batter cakes.
To Can Corn-Cut ii from the cob To five
quarts of corn add one pint OF me SAT- Bon
one-half hour and make alr-tlght IN TN
cans Before cooking rinse once in clear,
Succotash-Take one pint of shelled green
lima beans, wash, cover with hot water;
let stand for five minutes, pour off water
and place beans in hot water over hre.
Boil fifteen minutes. Prepare SIX good
sized ears of corn, by cutting down care
fully, add to beans; boil half an hour; aou
pepper salt and two tablespoonfuls of but
ter Watch that it does not scorch.
Corn Pudding-One dozen ears of corn
grated three eggs, one pint OF milk three
tsblespoonfuls of sugar, one small table
spoonful of salt little butter and little
flour If the in quite young little
less milk will be needed. Bake about TWEEN
ty minutes.
Seasonable Recipes.
Peanut Cookies-Use one cup of sugar;
one tablespoonful butter dreamed to-
gether; one beaten egg, one-half teaspoon
soda dissolved in one tablespoon cold water;
one teaspoon cream of tartar sifted with
one cup -four; one teaspoon vanilla; one
cup chopped or rolled peanuts. Roll thin
and bake in quick oven.
Chocolate Cake that is never falling is
made as follows: One and three-fourths
cups brown sugar; one-half cup butter; two
eggs; two squares chocolate; two table,
spoons boiling water; one-half cup sour
milk; one teaspoon soda; two cups pastry
flour; one heaping teaspoon baking powder;
one teaspoon vanilla. Cream sugar and
butter, and add beaten eggs. Then sour
milk with soda dissolved with It, Add one
cup -four with baking powder thoroughly
mixed in 1t; then the chocolate which has
been melted and mixed with the boiling
water; the other cup of flour and the va
nilla Beat vigorously and bake about one
half hour IN a moderate oven.
Vanilla Wafers-One cup, sugar; two
thirds cup butter; four tablespoons milk;
one tablespoon vanilla; one egg; one-half
teaspoon cream of tartar; two-thirds tea
spoon soda: -four to roll very thin. Cut in
small fancy shapes
Biscuits and Breakfast Breads
French Toast-Beat three eggs well and
add one-half teacupful of milk; dip into
this mixture slices of bread and fry them
In butter till slightly Drowned; serve piping
hot.
Graham Muf1ins-Set the iron gem pans
hoo ltyhf
in a basin; add one teacupful of.sour milk,
and two tablespoonfuls of sugar; stir well
together; add a pinch of salt; stir In