Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-10
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Spring Vegetables.

| ounces of butter, quarter of pound OF
mushrooms, two small onions, an ounce OF
ham. one ounce of suet, two ounces OF
| bread crumbs, one ounce of grated cheese,
one egg. salt and pepper. one teaspoonful
! of chopped parsley Cut the eggplant In
4 two lengthwise and cut out the seedy part
/ in the center. to make room for the stuff
| ing. Melt the butter in saucepan. add
l the chopped mushrooms, ham and onions,
| and fry them for few minutes. MIX to-
/ gether in basin the suet-which should
be chopped-the crumbs. grated cheese.
| chopped parsley, and lastly the butter,
| etc. which have been fried. Season the
| mixture and bind 1t together with one
beaten egg Now press this stufdng In
the pieces OF eggplant. sprinkle few
| Drowned crumbs on each. put them In q
! buttered baking dish, and bake them for
| about half an hour. Serve them In a. hot
/ dish.
| Leeks au gratin.-One bunch of leeks. n
| gill of white sauce, half an ounce Of but
! ter, one ounce of grated cheese. few
Drowned crumbs. Wash and trim the leeks,
and boil them till tender In salted water.
| Then drain them well and arrange them in
a freproof dish. Sprinkle each layer with
pepper and salt Pour over the white
| sauce sprinkle over this the cheese, and
| lastly the crumbs. Bake in a moderate
/ oven till the top Is nicely Drowned, and the
| vegetables lot through; it will prob
! ably take about twenty minutes.
/ Carrot souffies.-A large bunch of carrots,
| one ounce of butter, one ounce Of flour,
| three eggs. salt. pepper and nutmeg. Scrape
| the carrot and cut off all the red part,
boil this in boiling saIted water till tender;
then rub it through sieve. You Will re-
| quire half a pint after 1t has been sieved.
| Melt the butter in saucepan, add the flour,
| and stir 1t over the fire for a few minutes;
| then add the carrot PURGE, and stir 1t over
| the fire till it boils. Season 1t carefully.
! Separate the yolks and whites of the eggs,
! beat up the yolks, then stir them Into the
| carrot mixture. Whisk the whites to a
| stiff froth and add them lightly. Have
1 ready some buttered souffie cases, fill them
| with the mixture, and bake them In
moderate oven for about fifteen minutes
| This is excellent way of using up cold
cooked carrots, and the flavor will be ex-
| celent-
| Cucumbers stewed-Three large cucum-e
! bers, a little; butter. one-haff pint of brown
| gravy, a little flour. Cut the cucumbers
| lengthwise, removing the seeds. Have the
! pieces a convenient size for the dish they
| are served In Plunge them into boiling
| water with little salt; allow 1t to simmer
| for five minutes. Put the gravy into an
| other saucepan, and when the cucumbers
are done remove from the water and place
| in the gravy, and allow to boil until they
are tender. If there should be bitter
| taste. add one teaspoonful of granulated
| sugar. Dish carefully, skim the sauce and
| pour over the cucumbers.
Cucumbers fried--Pare cucumbers, cut
| In Slices press the slices upon dry. clean
cloth dredge with flour; have ready a pan
of boiling oil or butter; put the slices into
1t. and keep turning them until they are
brown; remove them from the pan and lay
upon sieve to drain. Serve on a hot dish
Spinach.-Wash and pick your spinach
carefully; drop into boiling water and cook
for fifteen minutes Drain thoroughly
Return to the stove. add one tablespoon
full of butter. pepper and salt to taste:
put In vegetable dish and garnish with
hard boiled eggs grated.
Fine Round Steaks.
Beefsteak pudding pound OF
flour, six ounces of beef suet. two and ono
half pounds of rump or round steak. pep
per and salt. one dozen oysters. one-fourth
pint of stock. Chop the suet fine and rub
1t into the -four with your hands. sprink-
ling little salt, then mix with water to
smooth paste; roll the paste to an eighth
of an inch, line a quart pudding basin with
the paste; cut the steak into thin slices,
flour them, and season with pepper ami
salt; put the oysters and the liquor that Is
with them into a saucepan and bring it to
the point of boiling; then remove from the
| fire and strain the liquor into basin; then
cut off the boards and the hard parts. ieav-
filling the basin with the meat and oy-
STEERS; pour in the stock and liquor from the
oysters Cover with paste and boil three
hours. Be sure the water Is boiling before
putting the pudding in.
FIllets of beef with olives-A piece Of
round steak. pepper. salt, olives. onions,
flour, stock, sauce. Cut piece of round
steak into slices three-eighths of an inch
thick, and trim them into shape. Melt
plenty of butter in baking dish. lay the
fillets of beef in this, and let stand In a
warm place for an hour or so; then sprin-
kle them with pepper and salt, and fry
them in some hot butter. turning them to
let both sides color. Stone a quantity of
olives and parboii them. Fry some onions
brown color in butter, add a little flour,
and, when that Is colored, as much stock
as you want, sauce, pepper salt and spices
to taste. Let the sauce boil, then strain
1t. add the olives and serve when quite
hot, with the flllets In circle round them.
Grenadiers of beef.-Hump steak. lard,
bacon fat, rich stock of gravy. onions. tur-
nfps, butter, flour. milk, pepper. salt and
nutmeg. Cut some rump steak In slices
little more than half an inch thick. trim
them all to the same size in the shape Of
outlets and lard them thickly on one side
with fine lardovers or bacon fat Lay them
out, the larded side uppermost into nat
pan, and put into IL as much highly fla
vored rich stock or gravy as win come up
to the grenadiers without covering them.
Cover the pan and place In the oven to
braize gently for hour. Then remove
the cover, haste the grenadiers with the
gravy, and let them remain uncovered in
the oven till the Harding has taken color.
They are, then ready. Take equal quanti-
ties of carrots and turnips. cut into the
shape of olives. Boil all these vegetables
in sailed water, then melt piece Of butter
in a saucepan, add tablespoonful of flour,
stir in sufacient milk to make sauce, add
pepper and salt. and a little grated nut
meg. Put all the vegetables into this sauce,
OF which there should be just enough TO
hold them together. toss them gently In It
till quite hot. Dress them in the middle
OF a dish. around them dispose the grena-
diers In a circle. and having removed the
superfiuous fat from their gravy, put this
around the grenadiers and serve
Beef a la mode.-Six pounds OF the upper
part of the round, half pound OF fat salt
pork. three tablespoonfuIs of butter. two
onions. half carrot. half turnt[ two
tabiespoonfuls of vinegar. one OF lemon
juice. one Tablespoonful OF salt. half tea
spoonful of pepper. two cloves. six all
spice. a small piece Of stick cinnamon.
bouquet of sweet herbs, two scant quarts
OF boiling water and four tablespoonfuis
of -four. Cut,the pork in thick strips-as
long as the meat II thick, then make the
holes with the boning knife or carving
steel. and press. the pork through WIN the