Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-04-21
he stones and rafters In a cellar is also

the stones and rafters In cellar Is also
The Back Yard-The back yard Is an
other part OF the housekeepers province
that needs careful looking after In the
spring. II 1t has served as dumping
ground all winter for tin cans, ashes and
trash of various sorts, IL is high time TO
make a thorough cleansing. If there IS
good material for kindling. have IL chopped
UP and neatly piled, then make bon1re
of everything else burnable. There is no
use saving useless things with the bare
hope of some day finding a need for them
After the yard IS cleared, why not ar
range for a bed of herbs placed near the
doorway, so that the cook may easily help
herself to the various tasty seasonings that
are In order for soups, stews and braises?
The herbs most IN demand are. first and
always, parsley; then sage, summer sayory
thyme. marjoram, sweet basil, caraway
and tarragon. Once you have had the
pleasure of such a bed you will never again
be voluntarily without. If there is room
enough the herb bed can be enlarged to
include row or two each of lettuce, onions
and radishes
Is Your Back Door Shaded?-Now, too
is the time to be putting in climbing vines
to make a shady screen for the back door
The Japanese hop vine Is a quick and
luxur!ant climber, where It has the sun
shine; so also the dear old-fashioned morn
Ing glories and cypress vine Sweet peas
come on quickly, and nasturtiums are
worth their weight in gold for table deco
ratons. garnishes. sandwiches. salads and
later, pickles, Kitchen tasks are robbed
of half their terror If they can be attended
to on shaded porch or under a sheltering
vine. Even the children will find Smelling
peas and hulling berries agreeable pastimes
when they can be done out of doors and
among poisoning plants.
From Country Flelds.-Au who live In
the country are familiar with the wild sor-
rel. whose leaves the children love to
ndbble. Few Americans however. unless
initiated by their foreign-born neighbors,
know what delicious soup can be made
with the Sorrel as q foundation. Here are
two receipts, either of which will be found
well worth adoption:
sorrel Soup No. Put into a sauce
pan a pint of sorrel leaves, three sprigs
parsley, three or four lettuce leaves and
an onion, all cut fine. Add q cup of water
and simmer gently ten minutes Stir In
two tablespoonfuls of -four stirred smooth
In little cold water and as soon as blend
ed pour in, gradually stirring all the time
two quarts of boiling water. Have ready
three eggs hard-boiled. Separate whites
from yolks cutting the whites In small
pieces, and rubbing the yoks to cream
with q little milk. Add to the contents
of the saucepan cupful Of milk and
cupful of mashed potatoes stirred together.
Season with salt, pepper and nutmeg. Put
the prepared egg whites and creamed yoIks
into a hot soup tureen, add a cupful of
croutons, pour over them the hot soup, stir
and serve.
California Sorrel soup-Wash thoroughly
a pint of sorrel. Put in saucepan two
tablespoonfuls olive oil. and when boiling
drop into It the sorrel. Cover and simmer
until tender. Then while still in the pan
chop fine with a silver knife. Add three
pints boiling water. Stir well. add salt
and pepper to taste. with two raw eggs
broken and mixed without beating dropped
In. Stir all the while. AS soon as it comes
to a boil add a cup of cream. stir briskly
and serve at once with the toasted dice of
bread.
In Taking Your Walks Abroad-In TAX
ing your walks abroad at this season there
are many other things that may be levied
upon for the family pot. The tender
leaves OF hampton, corn salad lambs
lettuce, dock and young nettle. chickory
and cowslip may all be used with great adj
vantage in the same way as dandelion
leaves and served with poached eggs or as
"roties"
,egetab1e Roties.-To make these vege-
table roties carefully look over and wash
the greens of whatever sort; then cook in
boiling sailed water until tender Strain
weighing them I'm n colander until the
moisture is extracted. Put a lump of but
ter in frying pan. and when hot add the
chopped greens with the yolks of two eggs
a half cup of cream or moro to moisten
a plentiful seasoning and a little spice
usually nutmeg. Spread this mixture on
slices of stale bread. fry in hot butter or
drippings, then serve with a garnish of
chopped hard-boiled eggs seasoned with
oil vinegar, salt, pepper and a sprinkle
of fine minced parsley.
Eat Cress and Learn More Wit."-The
old Greeks and Romans held creSs in
the highest esteem. crediting 1t with
wonderful restorative powers for both
mind and body possessing the double quail
ity OF food and medicine. The true cpl
cure prefers cress. a. the Frenchman does
his radish for breakfast, with dash of
salt and thin slices of bread and butter.