The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1906-08-15

necessity. are contemplating abstinence
from flesh food can find no better time
10 BEGIN than now, when fresh vege~
tables are abundant and varied There
are many ways Of serving vegetables
other than boiled with a milk or butter
sauce, and she who has the practical
science Of cookery at her finger ends
can present a meatless menu as readily
IN winter as summer. However. here
Is a summer dinner which even the
greatest devotee Of meats would pro-
nounce good;
Cucumber and Onion soup.
RagOut OF Vegetables.
CauNfiOwer Fritters.
Tomatoes Stuffed with Peppers and
Mushrooms.
Lettuce and Beet Salad.
Chilled CantelOupes,
Iced Gomez.
Allowing proportions sufficient for
six persons there would be needed for
the nrst course three good sized cucum-
bers and two large white onions Pare
and slice both vegetables thinly. Cover
them with pint and a half Of boiling
water, adj a pinch OF salt and simmer
until soft enough TO be rubbed through
a sieve. In the meantime scald three
cupfuls OF milk in a double boiler and
thicken IL with two scant tablespoon
ruls OF butter and three tablespoon
fuls Of -four rubbed together to a paste.
Into this stir gradually the cucumber
PURGE; season highly with salt ana
white or red pepper and simmer FOR
ten minutes. When serving a spoonful
Of croutOns (half-inch bread dice fried
in a little butter) may be dropped into
each plate.
For the ragout OF vegetables-the
principal dish-take one quart OF pota-
toes. one OF white turnips. and j pint
OF carrots, measuring after pairing and
cutting In pieces the sizes Of a walnut
Cook the carrots separately for forty
five minutes in boiling, slightly salted
water. Boil potatoes and turnips to-
gether for ten minutes then drain Melt
three tablespoonfuls or butter OF nice
dripping in a kettle. add ono large
onion, cut fine, and fry slowly until
Just beginning to color. Sprinkle over
them two tablespoonfuls of flour and
stir frequently until the -four IS pale
brown, then add, with slow. constant
stirrinP one pint Of water. When
smoothly thickened add one tablespoon
ful OF sugar, one teaspoonfuI Of salt,
half as much white pepper, and the
vegetables. Cover and simmer gently
until all are tender-ebOut half an
hour-adding more seasoning If need
ed. Just before serving sprinkle in n
heapiug tablespoonful OF chopped pars-
ley
The cauIiiower should be boiled until
barely tender IN salted water. This
must be done In advance, that II may
be cold before using. With a sharp
knife divide it into tiny branches
Separate the whites and yOlks OF two
eggs, To the yDlks add One-half cup
ful Of cold water, pinch Of salt, and
one cupful of -four. Beat until a
smooth batter, add tablespoonful
Of melted butter and beat again. Stir
in the whites which nave been beaten
TO stin froth and put aside in cold
place for an hour or more. Have
ready a kettle half hlled with smoking
hot fat, Dip the pieces Of caultflower
IN the batter, lift out with fork, let
drain for an instant, and then drop IN
the fat, cooking until golden brown
Five or six pieces can be cooked at once
in this way. When done drain for a
moment on soft paper, then send at
once to the table.
Use crisp lettuce and cold boiled
beets for the salad Cut the beets in
slices. then in match-like strips. For
q pint so prepared mix together a
French dressing. using four table
spOOnfus of olive oil. a half teaspoon
ful of salt, a dash OF black pepper, and
one tablespoonful or vinegar. Sprinkle
this over the beets, heap them on the
lettuce in the salad bowl, and pass a
@tA3~A@ b0WA VA - N-'AaAE "ANA@
them when served.
Canteloupes should be thoroughly !
chilled IN ice before opening. HalVe /
them. and with a spoon remove seeds, |
taking care not 70 scrape away the
hTst layer OF flesh as in IL is found |
the best, most spicy flavor OF the fruit. /
Never MI the opened halves with chop !
ped ice. as in melting II draws out
much Of the high flavor and juice OF
the fruit Serve plain. passing salt or
sugar 70 suit individual tastes.
Should the day be a warm one iced !
couee vii be more enjoyable than the
boiling hot articles. In such case pre-