Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-07-28
I IOUSE=
HOLD
lINTS

common growth of Mother Earth" at
this season, and the family who cannot
i've and live well, even IL they seldom
see the butcher, lacks a good manager at
the helm. There 10 no time in the year
when the roster OF vegetables is va
ried and altogether full of delicious pos
sibilities as now, and a clever cook may
ring the changes al infnitum. Begin
ming alphabetically, asparagus soup
is one of the things to conjure with
ASPARAGUS SOUP.
Take a bunch Of asparagus, remove
tho tough parts and cut the rest in two
inch pieces. Throw in boiling sailed
water together with a few lettuce
leaves, II you happen to have some on
hand, cover closely and cook twenty
minutes. Drain, saving all the liquor.
Put into saucepan two tablespoonfuls
butter, add the asparagus, season with
salt pepper and grating of nutmeg,
and stew gently for fifteen minutes Put
through a PURGE sieve. Make a white
sauce by cooking together heaping ta-
blespoonful each of hutter and flour, stir
ring until smooth, then adding two cup
luis white stock or a mixture of equal
parts of the asparagus liquor and rich
milk. Stir constantly until it cooks to a
smooth, Velvety cream, season with salt
paper and little lemon Juice, add the
asparagus pulp and just before serving
two egg yolks stirred into a cup of hot
cream. Pour into hot tureen over
crCutons. If this seems quite a bother
the end justifies the means. and the soup
is really meal in itself. simpler soup
may be made, using simply the water In
which the asparagus was cooked with
milk and thickenlng and the strained
pulp, while epicures enhance the gusta-
tcrial delights of the original receipt by
nddiug at the same time with the cream
and egg bits OF cucumber sailed in but
ter.
BAKED BEETs.
Wash tender young beets without
breaking the skin, lay in a baking pan
with little hot water thrown over them
and bake, turning and basting frequent
ly When tender, reel slice in circles
or lengthwise, dress with oil and lemon
juice, or butter salt, Pepper and vinegar
and serve hot seasoning of nutmeg Is
also often added by English and German
cooks, but this is matter of individual
preference.
BEETS WITH SOUR SAUCE.
somewhat unusual dressing is this
commonly known as sour sauce" Having
boiled baked the beets until tender. peel
and slice. Put a half cup vinegar over the
fre with a tablespoonful butter a tea
spoonful of sugar, half teaspoonful salt
and a good dash of pepper. When 1t boils
thicken with tablespoonful cornstarch
dissolved In two of water. Stir constantly
until smooth, pour over the beets and serve
at once.
Under the "C's" comes such a wealth Of
vegetable riches that 1t is hard to know
where to begin or where end.
With tender young cabbage In the mar
kets, cold "slaugh" made insthe real old
fashioned Pennsylvania way becomes an
appetizing possibility.
GERMANTOWN COLD sIAw.
Put into saucepan one cup vinegar and
a level teaspoonful butter Beat the yolks
OF four eggs and add to them one-half cup
cream. Take the vinegar from the fire and
stir the eggs and cream into 1t while hot,
taking care II does not curdle. Return TO
the fire and stir constantly until the con-
sistency of boiled custard Shred the cab
bage fine. pour the dressing over II hot, and
toss until thoroughly mixed. Chill, then put
into the dish in which Il is to be served and
sprinkle with sweet red pepper.
CORN FRTTERs.
Beat three eggs thoroughly. then add to
them two cupfuls milk. cup and a half
-four, slrted with a teaspoonful baking pow
der and a teaspoonful salt. Stir into this
batter two cupfuls cold cooked corn cut
fine, or the same amount grated uncooked
corn and drop into deep fat from the tip
of Il spoon. Drain on soft brown paper and
serve with fried chicken.
CUCJNBERs WITH SOUR CREAM
Slice cucumbers and put into cold sailed
water until wilted Rinse In fresh cold wa
ter and pat dry on towel: Season with
salt and pepper and serve with thick, sour
cream poured over them.
DANDELIoN SALAD.
For salad use. the common dandellon
blanched by growing through a depth Of
sandy soil or under cover OF earthen pots
Is preferred by many to the choicest
crosses. Grown in this way and not al
lowed 20 bloom. one may have successive
crops OF leaves until frost comes while the
leaves are white. crisp and tender without
the bitter tang that marks the dandelion OF
the field. To serve as salad wash thorough
" shake dry and dress with French
dressing or salt only.
STUFFED EGGPLANT
IN a formal course dinner, stuffed egg
plart, hot and with sauce is usually
served alone as a separate course following
the roast At the ordinary family dinner
IL comes on with the meat or frequently
in summer time takes the place OF the
meat In this latter case the stuffing should
be hearty. Cut slice from the stalk end
OF the plant and carefully scoop ont the
inside taking pains not TO break through
the skin. Put the followed plant in boiling
water. chop the inside OF the plant witt
one small onion. add to II half cup soften
ed bread crumbs, beaten egg, tablesp oon-
full butter and salt, pepper and parsley tC
season. FIJI the shell, return the top slice