Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-28

.iine required for cooking sweetbread
taken from French calf. But calves be-
ing khled IN France when they are three
OF FOUR times older than when they ara
h'iieo mere the sweetbread is necessarily
much larger and will require a longer time
u COOK. French cook will cook green
peas with lettuce. The peas being very
tender will furnish enough LIQUID beIned
oy the melted lettuce to be cooked without
water. This Is an mpossibiIty with na,x
grown here; they are picked too old and too
large; also there is something in the oil
mate or the soil which does nor allow tb.,.
~ oe as tender as they are in Europe
rom personal experience I have been AHA
10 ooViate these difficulties
AN OCTOBER DINNER.
PURGE of Potato
FISH
Red snapper q la MateIotte
ENTREE.
SWeetoreads with Olives
VEGETABLES
saisifis with Sauce Maitre d'HoteI
ROAST
Partridge a la Casserole
SALAD.
Lettuce.
CHEESE
Pont L'Eveque
PUREE OF POTATO
Feel and wash eight good sized poiatoas
Fut them to cook In sailed boiling water
When done strain them and press them
through colander. Return the saucepan IN
the nre, with half cupful of butter and
some pepper Stir in some boiling milk
enough TO make the PURGE Of the right con-
sistency. Serve. WI
RED SNAPPER A LA MATELoTTE
rms fish is generally large and fits
coior Is pinkish red. Cut into piaoa.
one men wide, put in a saucepan and
sprinkle win salt and pepper Tie I'D in
small bundle few sprigs of pars,e,,
Two pay leaves and some thyme: put ~ In
the saucepan with half pint of water ana
a half pint of claret Roll oror n 80,
nre Tor twenty minutes Meanwhile have
twenty small onions already peeled. nut
sooo piece OF butter In a frying nan and
"heh quite hot. put in the onions to brown
when Drowned, sprinkle over two table,
spoonfuls of flour and stir we'll
1hen place the cooked fish In the dish
IN IN "hich 1t Is to be served and strain on
tne onions the liquid in which the fish has
peen cooked, keep stirring until we'll
mixed and smooth. Add few musb
rooms: little more boiling water if il is
100 thick, and the juice of one lemon.
cover and let cook for fifteen or twenty
minutes or at least until the onions ara
well done.
SALSlFIS, OR OYSTER PLANT, WITH
SAUCE MAITRE D'HOTEL.
The smallest are the best. the largo
ones being often woody and savorless.
Have ready In the basin some cold water
in which you have put half glass of
vinegar. Scrape carefully each salsifs
down to the green part. which you cut
on. and as soon as scraped throw 1t into
the calculated water-this will keep them
from turning black. Cut them in pieces
as large as the little finger Put them in
sailed boiling water, and boil. until tender.
cook.
When cooked, drain them carefully
Put In a saucepan three tablespoonfuls OF
butter for one bunch Of salsifls with
chopped parsley. When melted, put in the
salsifis and jump them on the fire for a
minute or two, and serve.
sWEETBREAD WITH OLIVES.
With a small. pointed knife stone a
good half pint Of large olives Turn the
knife around the stone of the olive as
you would when peeling apple, taking
care not to break the olive. When stoned.
press back the olive gently, giving 1t as
much as possible its natural shape
Cleaned, boiled and Drowned in butter
as above, remove the sweetbread from
the saucepan to plate. Throw away the
butter in which 1t has Drowned and replace
1t by the same quantity of fresh butter.
Melt it on the fire and add a teaspoonfuI
OF -four stir until Drowned. Add a quar-
chopped shollot, small bundle of parsley,
small onion and one small bayleaf. Put
in the sweetbread. cover and cook for
fifteen minutes. Put in the olives and
cook, uncovered, for five minutes longer
Arrange the sweetbread a dish with the
olives around it. Strain the gravy over
and serve.
When sweetbread has been kept on
the ice 1t looks dry, whitish and dun.
When coming from freshly killed animal
1T is bright and somewhat bloody. Butch
ers, approaching the superiority of this
last. charge a higher price for sweet
bread fresh from the, calf, but the diff
ference of quality makes the extra cost
well worth while If you would have this
delicate dish at its best
PARTRIDGE A LA CASSEROLE.
This is the best way to cook young par
tridges. as it keeps them juicy and tender.
Take young bird, pick and clean it,
Lard the breast with fine pieces of pork or
cover it with thin piece Of Harding pork,
secured with small skewers or fastened
with a string.
1t is better cooked in an earthen sauce
pan; then 1t can be served in it, However,
an ordinary agate saucepan can be used:
then it should be served on a platter.
Put the saucepan on a bright fire with
three good tablespoonfuls of butter and
a quarter of pound of pork cut like dice.
When the butter begins to brown, put in
the partridge with no salt, the pork being
sailed and pepper. Cover and cook for
twenty minutes or half an hour, according
to the size of the partridge. Turn several
times while cooking, and If the fire is
too hot and 1t browns too quickly. remove
the saucepan a little distance from the
hot part of the fire. When done, take the
partridge out and remove the string. Be-
fore returning to the saucepan. If II is TO
be served in it. add to the gravy three or
four tablesDoonfuls OF boiling water,
scrape the bottom of the saucepan with
an iron fork. and serve. If served on
platter, proceed in like manner. and pour
the gravy over the partridge before