Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-25

these leaves. and fold over second
| set. Continue turning the cabbage between
each layer of leaves until You have
the head back to its original shape Tie in
q piece OF cheesecloth; throw into a kettle
OF boiling sailed water, and simmer gently
Tor one hour. Remove the cheesecloth,
! drain. dish. and pour over it a pint of cream
sauce.
Egyptian Rols.-Pick the leaves from a
soft, loose head of cabbage. throw them into
boiling sailed water boil five minutes and
allow them to stand until they lose their
crispness. Drain and cut out the hard rind
rio. Have ready half pint of lentils that
have been soaked over night and boiled
thirty minutes, and half pint of rice that
| has been boiled in plenty of water for fif-
| teen minutes. Drain and mix these to-
gether:> add a chopped onion tablespoon
| full OF salt and a dash of pepper. Put a
| tablespoonful Of this mixture into the CEN
| ter of each leaf Of cabbage: fold over the
ends and roll up. They should be about
four inches long and twice the thickness of
your finger. Place the rolls a soon as An
ished compactly in saucepan and cover
them with boiling sailed water. Cover the
saucepan and simmer gently for an hour
BY this time the water Will have been re-
duced one-half. Lift the rolls carefully
drain and dish them. Put two tablespoon
fuls of butter and two of -four in a sauce
pan. mix. add one pint of the water in
which the rolls were cooked. and stir con-
stantly until it boils. Add half teaspoon
full of salt. a dash of pepper, and the juice
of one lemon. Pour over the rolls and serve
hot.
Winter Vegetables.
Carrot Timbales Baked in Cups.-Boil
carefully in unsalted water until tender
Crate three good sized carrots: add to them
half cupful of cream, four eggs beaten
until light, teaspoon of salt and dash
of pepper. Fill into small custard cups.
stand in baking pan of boiling water. and
bake in moderate oven for thirty minutes.
Parsnips Boiled.--If parsnps are young
and tender scrape. and to prevent discOlo-
| ration throw each at once into cold water.
When prepared put them into saucepan
of boiling unsalted water and cook slowly
until tender. usually about an hour and
a quarter. Drain and put them into heat
ed dish, heads all one way. Put one table,
spoonful of butter and one of flour into q
saucepan mix and add half pint of boil
ing water stir until boiling; take from the
fire; add half teaspoonful of salt, a quar-
ter Of a tespoonful of pepper and stir in
slowly another tablespoonful of butter; add
| a tablespoonful of vinegar or lemon juice
and pour over the parsnips. Garnish with
squares of toasted bread and serve at once
Baked Parsnips.-Cut in halves and boil
until tender; drain and put in baking
dish. haste with melted butter. dust thickly
crate oven until a golden brown.
Parsnip Cakes.-For this purpose they
must be boiled until tender, pressed through
a colander. and to each four good sized
pafsnipss well-bea ten egg and one table
spoonful of -four shoald be, added; mix. form
into small round cakes and saute in a little
beef dripping.
Lentel Curry.-Soak over night In cold wa
ter one cup of lentils. Wash. cover with
fresh water and cook slowly for two hours.
Drain. put two tablespoonful of butter into
a saucepan: when melted add ,wo onions
chopped fine: cook slowly until a golden
brown; add a teaSpoonful of curry powder,
a dash of cayenne and half a pint of the
water in which the lentils were boiled. Add
lentils, cook slowly for twenty minutes: add
a teaspoonful of salt, the juice of one lemon
and serve with well-boiled rice.
Boiled Beets.-Old beets require great care
in boiling. Four hours slow cooking will
as rule. make them tender If they are
wilted and tough. soak them in cold water
over night. Next morning wash, put them
into boiling water and cook slowly. When
done remove the skin by rubbing with
towel; cut into thin slices, dish in hot
dish, dust with salt and pepper and pour
over a little melted butter. Those left over
may be put in vinegar and used q gar
nish for potato or carrot salad.
Tomato Toy.-One-half peck green toma-
toes, one large onion, one medium sized
cabbage. all chopped. Spring a little salt
over them and let stand over night. Drain
lii morning and put over medium fire, add
ing one pound light brown sugar. vinegar
enough to cover, one ounce white mustard
seed, two dozen cloves and three sticks of
cinnamon broken and tied up in small bag
we'll covered with the rest and removed
after cooking
Spanish Pickle.-Take equal quantities of
Spanish onions and ripe tomatoes and ripe
cucumbers, slice and sprinkle lightly with
salt. Let stand over night In the morning
drain and place in crock or jar, and make
a dressing as follows: Beat one quart of
salad oil in one quart of white vinegar, add
three-quarters pound of white mustard seed,
mix thoroughly with onions and cucumbers.
Dressing should be- just enough to cover
pickle Onions may be added all through
the winter.
Bourbeaux Sauce.-Chop fine three quarts
green tomatoes, one small white cabbage.
eight onions. two green peppers. Soald one
quart vinegar. one-ilalf gill salt. one ounce
white mustard seed, three-quarters pound
of brown sugar. four stalks celery cut fine,
one dozen whole cloves, one dozen whole
allspice. and one-half ounce turmeric pow
der. Stir all together, and when hot add
the chopped vegetables and cook two hours.
Chow Chow.-Chop one peck green toma-
toes, one-half peck ripe tomatoes. six
onions. three small heads of cabbage. one
dozen green peppers tseeds removed. three
red peppers {seeds removed). Sprinkle with
salt and put in a coarse bag. Drain over
night. In the morning put In the porcelain
kettle with two, pounds brown sugar. one
half teacup grated horseradlsh. one table,
spoonful each of pepper and ground mus
tard one of whole white mustard seed,
mace and celery seed. Cover with vinegar
and boil till clear Seal up I'm jars.
Savory Oysters
Always should be washed and drained. II
they are to be panned little butter may
be put in the chatting dish, the lamp lighted
and the oysters thrown in. AS soon as they
reach the boiling point season with SALT red
and black pepper. and perhaps two table
spoonfuls of cream. If they are to be
creamed allow to each pint of oysters
tablespoonful of butter Melt the butter,
throw In the oysters. mix thoroughly.
Moisten a tablespoonful of flour in a little
milk, then add half pint, pour this over
the oysters: bring to the boiling point and
season with salt and pepper. BY adding the
yolks of two eggs and tablespoonful of
chopped parsley yeu may convert them into
ficassee of oysters.
Oysters a la Bechamel.-Drain the oys-