Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-28
EXTRACT OF BEE.
form Of beef goodness.

to its place and bake half an hour In a
hot oven, uncovertng at the last to brown
the top. The French prefer to use little
sausage meat with their force meat. An
other way of stuffing is to parboil the plant
first lay in cold water for an hour, then
cut in two lengthwise, scrape out the seeds
and refill with force meat.
Bind the halves together and lay In a
deep pan to bake with a cup of soup stock.
Basic often. Bake half an hour in
brisk oven, remove to hot dish and pour
about the plant the gravy that has formed,
or a butter or tomato sauce
FRLJoI.Es FOR THE CAMP KETTLE.
The frijole Is small red bean In great
favor with the Mexicans and American
residents IN the southwest. The red and
black beans found in eastern markets may
be cooked in the same way. Soak pint
of the beans over night; then put on to boil
in sailed water until tender. While they
are cooking, fry two good-sized onions
sliced in bacon fat, then add half can OF
tomato. Take three or four red Chill pep
pers that have been cleaned and part OF
it's fiery veins removed, put In water and
cook a few moments. then scrape the red
jelly-like chilli from the tough skin and add
the onions and tomatoes to the beans. Cook
several hours until very soft, stirring often
to prevent burning.
Gumbo is simply okra soup, gumbo be-
ing the name by which 1t is known In the
south. 1t is excellent cooked with a rich
broth, or with ham to season, but Is still
better with chicken. Wash and cut off
the ends of young okra pods. Old stringy
pods are useless. Cut up chicken as for
a fricassee and dredge thickly with -four.
Fry one sliced onion in bacon or ham fat,
and also the sliced okra pods. Place
chicken. okra and onion in a kettle. cover
with boiling water, add a quart of sliced
tomatoes and simmer gently until the
chicken is tender. Remove all the fat and
the largest bones and season with salt.
pepper, and, II desired, little sugar.
Serve with boiled rice.
HERBS FOR FINE COOKERY.
The secret of many of the most savory
soups. stews and salads of the French Is
in the generous yet judicious use Of herb
fiavorngs. One of the most prevalent
herbs Is garlic. This they employ deli
cately, just the suspicion, no more. The
bottom of the salad bowl or the steak
platter are simply rubbed with Glove of
the garlic. and the whole is animated"
with the overpowering odor that damns the
wholesome herb in many persons estima-
ton. Chives are much priced in stews and
onelettes, their flavor being less pro-
nounced than either onions or garlic.
Chervil, or cerfeil, is delightful in soup
or salad. 1t requires no cooking, but is
chopped and added to the hot soup at the
last moment before serving. Sorrel, though
little known and appreciated here, is one
OF the finest blood purifiers. A PURGE of
sorrel, sorrel soup a few leaves added to
q stew appetizing and wholesome If
too acid for the taste sorrel may be COM
bined with spinach or cress.
Parsley needs no boom" Every house
wife knows It's value. With plenty of
parsley to fall back upon the menu may
be varied and enriched, and the simplest
dishes rendered decorative. Other herbs
that may be kept by drying or added to
vinegars for flavor are tarragon, thyme,
mint, laurel. sage and sweet basil.
KOHIRABI
Koh'rabi. or kale turnip, is another of
the wholesome vegetables little used by
Americans, but cooked properly, would
be liked by all who are fond of turnip or
cabbage. It belongs TO the kale family,
which was about the only vegetable in use
among the early Saxons. The stem OF the
kale turnip swells out above the ground
to the size of a large turnip from which
the leaves spring. The dubious part is used
for food. To cook II trim off all the leaves
peel, cut into quarters and boil In salt
water twenty minutes or until tender
Drain and serve with a cream sauce or one
made as follows: Fry a small piece of
bacon and a slice of onion until brown.
Remove the meat and onion, add a little
hot water and thicken with Drowned
-four.