Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-14

curing the day. he advocates walks at
night instead of In the heat OF the day.
and regrets that II Is not practicable to
have children take their out-of-dcor exer-
else at midnight. The purest air of all.
hlsht or day, is that Immediately after q
prisk shower, when everything Is fresh.
washed. fragrant and pure
Inere Is growing fancy for sleeping out
OF doors; After trying IL awhile enc Is
walls.
''oh my Arizona bedroom is ventilated
right:
Every breeze that sweeps the heavens
Comes to me with blithe good nightr
Comes to me with touch of blessing,
And OF ozone-one drink uore,
In my Arizona bedroom that is large as
all outdoor
While we may not all achieve California
or Arizona bedroom, we can make a. near
an approach as possible
Bring out your cots en- porch or balcony;
Utilize the hammock under the trees where
you can breathe Gods pure air all night
and waken refreshed.
IN THE EARLY MORNING.
For the housekeeper who does her own
work the early morning hours are tho
ones to eonjure with. Then rest or soma
night work that does not require much
exertion or working over a hot fire
ME the fire is made for breakfast
make good supply of tea, strain aud after
cooiing Put in the Ice box. Now potatoes
may be boiled for salad or Dreaming for
dinner, eggs boiled for devtling. hominv and
oatmeal cooked aud left in the double boiler
ready for few moments relocating tho
next morning or for turning out into nolds
TO be served cold or sliced and fried
arlna, cornstarch. plain or in fruit COM
oinauons, may be cooked and poured into
Individual molds or cups. When cold and
hrm these make a decorative dessert turn
ed out on a pretty plate or saucer with a
row OF btacKeerries or sliced peaches around
the form. Many OF the ordinary vegetables
can be cooked, then reheated or served cold
String beans. peas, asparagus beets arti-
chokes, spinach, are all delicious; while tur-
illPs' carrots parsnips, cabbage. cauifower.
kale, satisfy. squash and onions NAV be-
I quickly seasoned and recooked In a great
( variety or tempting ways. Turnips and
carrots are specially nice sliced or iced
after the preliminary boiling then glazed
delicately in butter or drippings and butter
half and half. with a sprinkle of sugar
added to assist In the browning. Then add
brown stock 70 moisten, simmering a few
moments until thoroughly heated.
NO WASTE IN VEGETABLES.
No vegetable left-overS should ever be
thrown away. II there is not enough OF
any one for serving In a cream or browni
sauce. many are quite as excellent in COM
bination: while soups and salads afford a
clearing house for the merest fragments
Take, for instance, vegetable PURGE.
Suppose you have had aspara gus for din
ner. Save the water in which it was cookedt
together with any leftover fragments If
you have few peas the young pods
where the peas had not yet developed addf
them, together with few leaves of Iettuce.f
leftover string beans. a bit of onion. blades
of chives or any savory herbs Add a little
more water II necessary, cook until tender,i
then rub through a PURGE sieve. Season to
taste with salt and pepper, add a few spoon
fuls OF cream or not, as preferred, and
serve with croutons. There need be no
hard-and-fast rules about these soups made
of left-overs. Use what you have, tasting
and seasoning until you have the right de-
gree of savoriness.
GRE ANFrD POTATOES
Dreamed potatoes always welcomed, |
though not always cooked in the perfection1
they should be. They may be made from
freshly boiled or cold potatoes diced. For
one pint of potatoes make a white sauce.
using one tablespoonful Of -four. two table
spoonfuls of butter. one cup of milk one
tablespoonful of chopped parsley, a little
cream and salt and pepper to season. Melt
the butter in saucepan, add the -four and
cook and stir until smooth and well cooked
A frequent cause of failure with creamed
potatoes comes from the raw taste of the
flour. Add the milk and seasoning. and, IL
you have 1t. half cup cream. AS soon as
the sauce begins 10 thicken add the pota-
toes, whole, diced or cut in small balls with
a potato scoop. Do not stir. When heated
through serve at once.
PEAS AND CARROTS.
Peas and carrots make happy combina-
ton Boil half dozen carrots. scrape, cut
into circles. then strips. Have in readiness
one cupful cooked peas and one cupful
cream sauce; combine. heat through and
serve.
CABBAGE AND CAUIFLowER SECOND
DAY DISH
Take cold boiled cabbage or caulifiower,
chop and arrange In a shallow baking dish
with butter, three ounces to a pound of the
cabbage, large cupful brown stock and
salt and pepper to season. Mix well, crate
cheese over the top and bake about twelve
minutes. This Is hearty dish that men are
usually fond of. and good meat substi-
tute.
There are innumeraDle ways of treating
cold asparagus. each of which has its de-
voices. With just a French dressing II is
delicate and appetizing. With mustard add
ed to the dressing, It is even better. With
a mayonnaise OF sauce tartare Ii comes
close TO perfection. Again, lemon juice or
simply salt are used with cold asparagus.
the great essential being that the vegetable
must be thoroughly chilled. Asparagus. TO
be eaten cold. must always be well drained.
FRENCH ARTgCHoKEs COLD
French artichoke to be eaten cold with
French salad dressing, should have the
leaves left on, the stalk trimmed off close
to the bottom then plunged into salt boil
ing water and cooked until the leaves pull
off readily and the little fond at the base is
tender. Drain and chill. When ready to
side Of each plate. The correct way to eat
the artichoke is to pull off the leaves one by
one, dipping the flesh end in the sauce and
nibbling off the little bits of flesh. When the
leaves begin to be fiabby and without meat
at the end pull all out with the bristiy
heart This leaves the little cup or fond Of
the vegetable, which is eaten by pouring the
rest of the dressing in 1t, then separating
into mouthfus.
FOR FIRST COURSE AT DINNER.
The keynote of exceptionally dainty
dinner was struck the other night by the
first article on the menu. On each plate,
when the guests entered the dining room.
rested the heart Of a cooked artichoke cut
with a cooky cutter to give 1t a fancy edge,
then thoroughly chilled. The cup OF the
fond was filed with caviare, sprfnkled with
flne chopped parsley and the yolk of a hard
boiled egg. pressed through a frosting bag
into a rose design. A few drops of lemon
Juice gave the needed acid zeet
PINEAPPLE JELLY.
AT an ideal supper. served on the lawn
In one of the oId-fashioned gardens, such
as one reads about but seldom sees in
this country, a mould OF translucent pine
apple jelly received generous patronage
and favorable mention from every guest
It was made, confided the charmingiy ca
pable hostess to her guests, Inc one or the
heart-to- heart talks that followed the sup
per- from the cores and skins of pineapples
that she had been preserving. These were