Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-03
Tempting Appetite.

The delight OF summer meal is a cool
Ing vegetable. 1t stimulates the appetite.
gives zest TO the warm food and chills tho
mouth without later impairing digestion as
Is so often the case with frozen fare.
Served alone or In combination with cold
vegetables. aspic, too. has the same refresh
ing effect, while sauces made with a green
vegetable add just the piquant flavor that
pleases when the weather is hot
The following meat sauces. both seasoned
with cucumbers. are particularly appetite
ing:
No. Remove the peel from . small Gu
cuulber. Cut 1t into moderately thin slices
and then into small squares. Melt
tablespoonful of butter in a small sauce
pan, put In the cut cucumber and pour In
sufficient water to cover. Season with salt.
pepper and busting of sugar. Place q
buttered paper over the top and allow 1t
to simmer until 1t is tender. Prepare some
drawn butter by melting half cup of but
ter over q slow fire. Thea sprinkle In a
tablespoonful OF flour and add half cup OF
scaded milk and a pinch of salt. Boil for q
few minutes, stirring well, and then put
in one teaspoonful of cold water.
Sauce No. Put the yolks OF two
raw eggs into a basin and mix them to-
gether. Add a seasoning of salt, pepper
and few drops OF salad oil, and whisk all
together thoroughly Now add more oil
drop by drop, whisking all the time, and
continue to blend the oil with the eggs In
the same way until the mixture Is of about
the consistency OF mayonnaise. As soon as
this result is obtained pour In slowly a des-
sertspoonful of vinegar teaspoonful of
ordinary vinegar and dessertspoonful or
cucumber vinegar. Add few drops more
of vinegar IL necessary. Lastly, stir in
two tablespoonfuls of cooked cucumber tut
into small dice shaped pieces. and place
the sauce on ice until II is required.
Tom too and Nata RpmOVA
the peel from some ripe tomatoes and cut
them into slices. Do the same with two
large, sweet oranges. being careful to take
away all the white skin and the pips Divide
the slices of the latter into wedge-shaped
pieces mot too small) Make a dressing with
three tablespoonfuls of salad oil and two
tablespoonfuls of orange juice After mix
ing the ingredients thoroughly. season with
salt and sugar. Dip the slices of orange
and pieces of tomato into the dressing ana
arrange them around salad bowl. DIP
some fresh water cress into the remainder
of the dressing. Fill up the middle OF the
bowl with 1t and pour over all the remain
ing dressing.
Potatoes and Tomatoes.-Pass the yolks
of three har3-boiled eggs through sieve
into a basin. Season with celery salt, pep
per- a dust of curry powder and little
sugar. Add two tabespoonfuls of salad oil.
working Ii into the yolks by degrees WITH
a wooden spoon As soon as perfectly
smooth paste is formed. pour in DESSERT
white wine vinegar If handy. When the In
gradients are thoroughly mixed add very
gradually three tablespoonfuls of cream and
a small quantity OF chopped parsley. Re-
move the skin from cold boiled potatoes and
cut them into moderately thick slices. cut
some peeled tomatoes in similar manner.
Cover the potatoes with the dressing ana
arrange them in salad bowl. Finally
place the pieces of tomato among them.
-.
Plain Aspic Jelly.-Put a pint of water
into a stewpan with a bay leaf, a small
carrot (slced), onion in which three
little cloves have been inserted, few
strips of lemon peel and tablespoonful
of vinegar. Let the ingredients simmer for
half an hour. then add two ounces of sheet
gelatine. When this has melte'i clarity
with the whisked white and the crushed
shell of an egg. Strain and cool
Queens Aspic.-Put three-quarters Of a
pint of aspic jelly into basin and add
three tablespoonfuls of tomato catsup and
q quarter of a pint of stiff mayonnaise
sauce. Allow this mixture to set In a round
mold. Slice some tomatoes. an equal
quantity of peeled cucumber and about half
the quantity of sliced cold potatoes which
have been previously boiled Dress with oil
and vinegar and arrange around The cold
aspic
Salmon Aspic-IIne a china mold with
aspic jelly. When the latter is firm cover
1t with flakes OF cooked salmon, dipping
each separately into cold Hquld aSplc 70
make 1t adhere. Have ready some cooked
mixed vegetables which have been left over
-cucumbers. asparagus carrots, potatoes
&c. Cut them into small pieces and dress
with mayonnaise sauce. Fill up the mold
with them and cover with more aspic jelly.
A Side Dish of Fruit.-Put half a pound
of loaf sugar into saucepan with the
thinly paired rind of a lemon and half n
pint of cold water. Bring the water grad
ually to the boiling point and boil rapidly
for ten minutes. Add the strained juice OF
a small lemon and wineglassful of sherry
If desired. Let the syrup get cold and pour
over a dish of mixed fruit.