Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-15
~ 1.-THE PRACTICAL f10USF KEEPERS OWN PAGE Vees sY
Japanese Dishes.

most OF interest IN tie way Of new and
Appealing dishes suited % r sarui-yecetar-
ien dleC The Japanese has mastered the
art pf feasting without meat and from the
sitting In OF occidental IDEAS and modes OF
hvins their fare has become so much Ike
ours that il needs but the smallest changes
to a iapt II TO American uses.
For the lower and middle classes -tfe
staple articles OF diet are first and ALL
important rice: second. fish. fresh and
drie'L and. third pickles OF an sorts ana
descriptions. or rice. each person rats ,,
an average good-slzsd bowlful M ca.s
mea'' and this. Is well known IS ,o,ts.y
SO tfat each kernel looks Ike a snowflake
win the poorer classes Of pooule ana
food is served on broad piece Of wood
inoehted with pockets Of different sizes. In
thesf pockets is placed rhe rice tho various
nsh dishes and pickles, from ~ each
person seated about tine board II kos Nil,
his rhopsticks a mouthful OF nc pickin.-
up at the same time tiny bit OF 6sh and
anot her tiny dab of the chonpe5 pepners az,
cucunipers Pretty bowls and dishes re-
place the wooden board in the battar
homes. while the paper uaplI, =, ,or,,,,,,,
mere Is used by them instead of linen
mn wealthy families of Japan, like tia
a ~ \, lh an countries. enjoy the good things
OF al nations. while the American travelling
IN japan can find his regular meat fare
quite as deliciously prepared and served
as in his own country.
IN cleaning special recipes from the Ian
ahest diet the one noticeable feature Of an
or II EN- Is the careful and very general
use nr herbs and seasnnings OF an sorts
me housewife. therefore. who would make
a sue cess of any of the dishes which off,
here Will do we'll to Law in a SUNNY ~ me
little seasonngs which seem so unimport-
ant II the old-fashioned way OF urepariug
vIctuus out which are the key to the deli
Is N an
ais diet Of vegetables
Potige MIkado-Procltra a head Of sal
mon Or bass and place in saucepan with
sliced carrot, sliced onion. two branches
OF celery two branches IF parsley one nav
lear, 4 sprig of thyme and n Glove Ntojsteu
with three quarts of water. Season with
Two teaspoonfuls OF salt. half teaspoonfm
OF pepper, one teaspoonfll or curry powder
ana gently boil one and a half hours strain
the soup through a cheesecloth into an
other saucepan. add three ounces OF raw
rice and gently boil fifteen minutes Finely
chop one branch Of parsley ard one small
onion, Add to the soup lightly mix and
Doll Ive minutes longer Remove the skin
ana Done from pound Of fresh halibut
then cut In half-fnch square pieces add
to soup and simmer fifteen minutes. Dilut,
an egg yolk in half cup of cream and tn.
Juice of half a sound lemon Add to SCUM.
carefully mix with wooden spoon whiia
cooking two minutes. but do not a loy 10
boil
Togo Radish Broth-Soak In cold wafer
thirty minutes large bunch OF fresh rel
radishes with the stalks and green leaves
wash well and drain then finely slice ana
place In saucepan with two pounds o,
hnely chopped shin OF beef, one Sliced car
rot. one sliced onion. two branches OF pars-
ley. one bay leaf one sprig OF thyme and
one Glove. Moisten with three quarts of
water Season with a Tablespoonful OF salt
lightly mix, then set pan on fire As soon
as IL begins to boil push pan to corner Of
the range and slowly simmer two and r
half hours. Remove, strain through Il
double chesecloth and serve either hot or
cold. Radishes, both cooked and raw. are
lavorite vegetable Of the japanese.
Salt Goldfish. Tokio-Rub between the
hands one and half pounds Of shredded
SAT- SAT-, goldfish. and plunge It into quart Of
boiling water for five minutes Drain on a
sieve and press out the water. Heat an
ounce of butter in saucepan, add two
tablespoonfuls of -four. stir well while heat
Ing for minute. pour In a cup and quar-
ter OF hot milk and mix well until It comes
to a boil. Add the Goldfish, season with "A
saltspoonful each OF cayenne pepper and
grated nutmeg. Mix well and let cook for
five minutes longer Pour II into a baking
dish. dredge two tablespoonfuls of grated
cheese over, divide half tablespoonful Of
butter In very small bits, set In an oven for
ten minutes, and serve.
Tomato Rice q la Nagasak.-Plaee six
ounces OF rice In a saucepan with a pint Of
cup Of soup broth hot water. Season
with half a teaspoonful OF salt and three
saltspoonfuls OF pepper. Mix well and boil
thirty-five minutes, stirring once In a while
Add two tablespoonfuls OF grated cheese.
with half a tablespoonful OF butter Mix
well and then drop the tomato and rice into
a baking dish Sprinkle a few bread
crumbs over the top, arrange few bits
of butter on top and set In the oven to
bake for twelve minutes
Muchitori COriental VegetabI es).-Peel one
small round eggplant one onion and two
fresh red tomatoes. Trim and thoroughly
wash twelve fresh okras. Cut the egg
plant. tomatoes and okras in ha.f-inch
pieces and place them In a bowl Finely
chop the onion and brown it with tea
spoonful of butter in frying pan for five
minutes. Then add the other vegetables.
season with a teaspoonful OF salt, half 4
teaspoonful of curry and three saltspoon-
fuls of pepper. Thoroughly mix and place
in q lightly buttered baking dish. Sprinkle
over them place ounce of butter IN little
bits on the top and set in a moderate oven
for one hour. Remove and send to the table
III the same dish.
ACKNOWLEDGEMENTS Plckles.-Peel four
fresh ripe medium sized cucumbers. Cut
in four lengthwise strips remove all spongy
parts and wipe them nicely. Heat and
a half tablespoonfuls of melted butter, add
a finely sliced onion and a seeded green
pepper Fry for ten minutes. occasionally
stirring meanwhile. and lay the cucumbers
over Season with light teaspoonful of
salt and half a teaspoonful OF curry pow
der Pour in four tablespoonfuls of cider
vinegar and one tablespoonful OF sugar.
Boil for five minutes. then set In oven
for thirty-fve minutes. being careful 70
haste the cucumbers once in while. Re
move. place on hot dish, pour entire con
tents of pan over ii. sprinkle with a little
chopped parsley and serve
Rice Croouettes with Currants-Place
five ounces of well-cleaned rice In a sauce
pan with a half-pint of water, two salt
spoonfus OF salt, and let boil for fifteen
minutes Then add two cupfuls of milk.
four tabiespeonfuls of sugar, the rind or
a sound lemon and a teaspoonful OF vanilla
Lightly mix and let gently boil for forty
minutes longer. Add two ounces of we'll
picked currants lightly mix and cook for
fifteen minutes. Add two egg Jokes.
sharply mix for two minutes. remove the
nan from the fire and take up the lemon
peel Place the rice a dish. let IL get
cold and divide into twelve equal parts.
giving them nice cake forms. Dip I'm beat
en- egg, then lightly roll in fresh bread
crumbs. fry in boiling fat for six minutes
drain a cloth