Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-02
TO OFFER THE GUEST

HE housekeeper who may he-. un-
Iooked-for calls upon her hospitality
should keep certain helpful and sug-
sestive articles always In the larder Meats.
TOT instance. may be lacking for the sud
den demand. but such supplies as canned
shr1mps. sardines salmon and pimentos.
pate de foie gras, olives. nuts, canned pine
apples are materials to conjure with. III in
ADDITION there are fresh peppers, mint and
parsley and eggs-always eggs-almost any
result may be achieved.
The Spanish pepper. the pimento excel
lent Tor favoring and garnish and cana
Die OF use In many ways, becomes whep
stunned with well-boiled rice not only cool
but beautiful
Inc oineiette too, may cease to be mere
omeiette and gain infinite variety 1t NAV
be placed in bed of broiled mushrooms
ana tomatoes or with generous use Of
chopped mint from the garden turned from
yeHoW into green. A can of pate de foie
san cheese. P
Sardines.-The commonplace can of sar.
ones may be made delightful by broiIing.
Drop the sardines into hot butter until
they are well Drowned then lily on, nn,n
prepared strips OF toast and, In the butter
from which they have been taken make a
sauce: as follows: Lemon. a sitting OF pap
riKa ana bit OF mustard should be rub
ped Into tablespoonful of Worcestershire
sauce and last few Chopped olives s,irras
INTO the whole. Pour over each sardine its
simple Dessert-Bananas I'm n nerfect
state OF rfpeness are skinned and scraped
free from the loose stringy layer. Make a
S s,sre from cupful of hot water and a
Hdii cup OF sugar season with little or
ahge ana lemon Juice mixed Put the Ia
nanas In porceiain-lned dish and pour
over them the syrup. Bake in fairly hot
oven about twenty-five minutes turnjne
the fruit over and Blasting frequently with
the syrup. The banana is done when it has
clean. transparent look. Remove the
dtul. from the syrup and let the latter cook
down to jelly. Pour over the bananas.
serving the whole chilled but not frozen
y, w Hat 10 90 with the canned pineapples
no can of shredded pineapples add the
juice OF TWO oranges and two lemons and
small jar Of maraschino cherries and
sugar as may be needed. This may be va
rled by the addition of other fruits
grapes or bananas. Chill and serve this in
Some Luncheon Suggestions: Soups.-A
simple fall or spring soup may be made
from sorrel or spinach. Thoroughly wash
and drain one peck of spinach or the sorrel
ana put into Kettle. Take from teaspoon
full OF salt and cover with a pint of boiling
water. Boil hard ten minutes without COW
erinE the kettle. Take from the kettle and
chop very fine. then press through a sieve.
Scald one quart Of rich milk. rub together
one tablespoonful of butter and two OF
flour until smooth. Add TO the scalded
milk -four and butter and stir constantly
until it. thickens. Add this to the sorrel
stirring all the while Press 1t again
through the sieve that the soup NAV be
perfectly smooth, returning ii to the boiler
to reheaf. Season with one drop of onion
extract and salt and pepper to taste II
the soup Is not the desired shade of green
deepen with green color-paste
Two ways Of treating eggs: Eggs rItal-
ienne-Boli few bits of garlic for ten
minutes: take them from the water, wash
them with two tablespoonful of caper
two anchovies, salt and pepper adding a
little vinegar and oil to make the sauce
Put this sauce into a fiat dish and lay In II
the hard-boiled eggs cut in quarters length
wise.
Dreamed Eggs.-Hard boil four eggs, chop
the white and cook in a cream sauce made
with one large cup OF milk in which a
white onion has been boiled Take out the
onion when soft and thicken with a roux
made of tablespoonful of butter and one
OF flour. Add seasoning of salt and pep
per and heat the whites of the eggs in this.
When hot pour over very thin; pieces of
toast. crate the yolks on top of all and add
large spoonful of finely chopped parsley.
Sandwiches.-A thin. tasty little sand-
wich 10 always easy to make out Of some
thing to be found In the icebox, and for
There is everything. however, in the way
1t Is made and served A ragged sandwich
or a thick, humpy one Is never palatable.
Tomato sandwiches are made by dipping
slices OF tomato into French dressing OF
OIL vinegar. salt, pepper and mustard. Let
the slices drain and put them between thin
slices Of brown bread. thinly buttered; cut
In half and lay on platter of crisp lettuce
leaves. Cucumbers may be used in the
same way as filling for sandwiches
To Utilize POtatOeS.-POtatO nests ara
favorite dish with almost any one, and
they are not difficult to prepare, as there
are always potatoes in the house Wash
thoroughly and then bake In an oven some
carefully selected potatoes of equal size.
and when tender cut slice off the top of
each one and remove the insides. Put the
potato through fine sieve and mix 1t with
an ounce of butter, salt and pepper to
taste and tablespoonful Of cream Put
the whole in pan and stir 1t over the fire.
When 1t has become hot stir in the beaten
whites Of one or two eggs and fill the po-
tato skins with this mixture. Put a little
dish on a folded napkin.
Stewed potatoes are easy to prepare with
butter, little onion, some milk and cream,
salt and pepper and when served with cold
meat and something green. perhaps, they
make the main course of a luncheon for
the unexpected guest.
Sweet potatoes. If they happen to be in
the house, are useful. Sliced about a quar-
ter of an inch thick and fried in white fat,
so that they cook without either coloring
or getting hard, and then let drain for
few minutes. they are a palatable addition
to almost any meal.
Truck Gardeners Go South.
From the Philadelphia Press.