Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-19
7 1fIFepfN

l. ~ I
I quartz water. one quart shredded cabbage,
one pint Of sliced potato half pint minced
| carrot, half pint minced turnip, half pint
| minced onion one leek, two tomatoes. two
tablespoons minced celery, two tablespoon
| green peppcfsss two tablespoons butter or
spoon pepper. Have the water boiling hard
| in a stewpan and add all the vegetables ex-
| cept the potatoes and tomatoes Boil rap
| Idly for ten minutes. then draw back where
| Of this time add the other Ingredients and
| cook one hour longer. Have the cover par
tally Off the stewpan during the entire
| cooking. This soup may be varied by US
| ing different kinds of vegetables.
HERB SOuP.-Half pint finely shredded
| spinach. one-fourth pint shredded sorrel
one-fourth pint blanched and sliced leek,
the white heart leaves of a head Of lettuce.
| spoons salt. four tablespoons butter. one
| tablespoon chervil two quarts boiling wa
| ter. half pint bread cut into dice and fried
In butter or Drowned In the oven. Have the
sorrel. spinach and lettuce fresh and tender
and free from tough midribs Wash and
shred. Cut the washed leek into thin slices.
rut In the stewpan with the butter and
| cook fifteen minutes. being careful not to
brown. Now add the potatoes. salt and
boiling water Place the stewpan where
| the contents will boil quickly, and when the
soup begins to bo.i draw the stewpan back
wnere the contents will boil gently for an
hour. At the end Of this time crush the
| potatoes with a fork. add the chervil. and
simmer five minutes longer. Turn into the
| soup tureen, add the crisp bread and
serve. II preferred the soup may be rubbed
| through pouree sieve, returned to the fire,
and when boiling hot be poured on the
yolks of two eggs which have been beaten
| with two tablespoons Of milk.
This soup may be varied indefinitely. Any
| number of Veoafahlos ho
| ployed In making It. care being taken to use
only small quantity Of those OF pro-
/ nounced flavor.
Warm Weather Fritters.
CORN FRIrTERS.-One quart grated
green corn. three eggs. half cup -four, salt
and pepper. Add the stif1y beaten whites
of eggs the last thing. Drop by small
| spoonfuls into the fat
| LEMON FRITTERS.-One cup milk one
beaten egg, one and half cups flour. Add
juice and pulp Of one lemon, fry in hot
lard by spoonfuls. like doughnuts. Serve
| with silver sauce to which add the grated
| peel Of half a lemon.
| SILVER SAUCE.-Two tablespoons but
ter and one cup white sugar creamed to-
gether. Add the beaten white OF one egg
and half teaspoon lemon. Just before serv-
| ing add one cup boiling water.
| GRAPE FRITTERS.-One heaping cup of
| flour, yolks of two eggs, two tablespoons
| salad Oil or melted butter. pinch spice and
! salt, one cup water. When mixed smoothly
add the beaten whites. Dip little clusters
| OF grapes in the batter and fry. Take up
| and lay on brown paper for a minute to
free them from fat. Dust with powdered
| sugar. and serve either hot or cold. as a
| dessert.
| TOMATO FRITTERS.-One quart stewed
tomatoes one egg, one teaspoonful soda
| Flour to thicken like griddle cakes. cry In
| a skillet, in hot lard or butter
| PINEAPPLE FRITTERS.-Nther FRESH
! OF canned pineapple may be used Sprinkle
| the slices. which should be thin, with about
| two tablespoons sugar and let stand three
| or four hours. Make a batter as follows:
| Stir teaspoonful melted butter into two
| tablespoons -four, add pinch salt and warm
| milk to make batter that will drop from
| the spoon. Add the beaten yolks of two
| eggs. Beat well: add the we'll beaten
| whites. Stir in lightly, and mix the fruit
| into the batter. Fry the fritters piece by
| piece in hot butter or lard. They will cook
| in seven or eight minutes. Lay on blot
! ting paper when done. Sift sugar over and
| serve hot
| Vegetable Sauces.
! Much of the excellence of well-cooked
! vegeta bles depends on the proper use OF
| seasonngs and sauces. The seasoning Sc
| lected undoubtedly should be suitable for
| the DISH but so much depends on custom
| that only general suggestions can be made
The Italians and some other races are much
| fonder OF garlic than Americans the Ger
| mans of summer savory or bohnenkrait in
! string beans and the English Of mint with
peas Each housewife must select the sea-
| sonings which her family prefers and use
| them in such way that the special fla
vors may be most satisfactorily brought
| out.
Burnet thyme, summer savory, sage and
| sweet basil cooked with the dish a
short time. not over twenty minutes, and
| then are removed The little bunch OF
| mixed herbs. the bouquet garni often re-
ferred to in cookery books. Is made with
two branches of parsley. a sprig each Of
thyme and summer savory. a small leaf OF
sage. and a small bay leaf, all tied to-
gether. This is cooked with the dish from
ten to twenty minutes. then removed The
bay leaves must be purchased at the gro
GERS. Turnips. carrots. parsnips, celery,
leeks cibel, onions, ETC., when used just
as favors, should be tied in a bunch and
cooked twenty or thirty minutes in the dish
and then be removed.
When shallot and garlic are used they
never should be cut. but separated into
cloves. One Glove will be enough for q
small quantity OF soup. sauce or ragout
Never fry Shallot or garlic. Cook in the
dish to be favored about ten minutes, then
remove.
Vegetables when used raw as seasoning
give a strong flavor and only little Of
each should be used. For favoring soups,
sauces, stews, ETC.. fried vegetables are far
superior to the raw. To prepare them for
use clean and peel or scrape the vegeta--~s
then cut them into small pieces. and put in
a saucepan with butter or sweet fat, allow
ing two generous tablespoons of butter to
pint Of vegetables. Place on q hot part OF
the range and stir until the butter and veg
etables become hot. Partially cover the
saucepan and set back, when the vege-
tables which should be stirred often, will
cook slowly for half an hour. At the end
Of this time place the pan on a hot part of
the range and stir the contents until the
butter begins to separate from the vege-
tables Drain the butter. saving 1t with
savory drippings, which every housewife
should have on hand.
Worth Knowing
Is that when boiling a cracked egg place a
teaspoonfui OF salt in the water. 1t will
cook without any Of the white boiling out.
TO RENEW PENS.-When ink has thick
ened upon a pen to such an extent that III