Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-28
Vegetable Varieties.

then take each piece separately and dip
I into batter made Of one-half pound Of -four
| and one ounce Of melted butter. mixed In a
| bowl; stir well and when the paste Is
smooth moisten with just enough warm
| water to make it a proper substance, to
| which pinch Of salt Is added and the
| whipped white of an egg. After dipping the
pieces Of caulifower in the batter. fry In
| boiling lard or butter. Serve hot, garnished
| with fried parsley.
| Artichokes.-Cut the plant in two. chop
| one-half into small pieces with some shall
| lots. a little fat bacon, parsley, pepper, salt
and one or two mushrooms II obtainable.
| Scoop out the other half of the artichoke
| and fill with this mixture. place on tin
and bake in the oven. Peeled. cut in slices.
dipped in batter and fried, artichokes also
| are delightful.
bread two and one-half inches in diameter
and one-eighth inch thick. fry them pale
color and spread them. when cold. with
Parmesan butter Chat Is. butter and grated
Parmesan cheese, we'll pounded together).
! Dip small tomatoes into hot water. skin
| them and put one on each piece Of bread,
! arranging some finely minced parsley
around and grated Parmesan on the top
Of each.
| Vegetable Marrow Rings.-Cut a small
| vegetable marrow into rings about one-half
inch thick. and. after peeling off the rind,
| stamp out the seeds with a round cutter.
| Dip each ring into -four, then into egg and
bread crumbs and fry each piece a golden
| brown. In the center of each put a poached
egg and serve quickly.
American Green CORRUPT the cobs of
| corn into saucepan with enough boiling
water to cover them and little salt. and,
after stirring them for an hour. pour off
| most of the water and substitute milk.
-hnI m ha he I n
melted butter In tureen.
For Seasoning.
Onion juice is in many cases better than
| chopped onions for seasoning and may be
procured by tearing an onion on a vegetable
crater. when the juice will trickle from
| the edge, or by cutting in half and pressing
| through a lemon squeezer. The onion juice
may also be secured in small bottles from
most grocers.
Plain Puddings.
Bizarre Puddng.-Two cupfuls of evap-
| Grated peaches which have been washed
over night and stewed until tender two
cupfuls of bread crumbs, one-half cupful
| of chopped blanched almonds, one-half cup
| full of syrup from the peaches. Mix thor
| oughly and turn into a baking dish Cover
| the top with warm bread crumbs, dot with
butter and bake brown. Serve hot with
| rich cream.
Delicious Pudding. Bake common
sponge cake in flat-bottomed dish. When
ready for use cut in six or eight pieces;
| split and spread them with butter and re-
| turn to the dish. Make custard with
quart of sweet milk. flavor and pour over
the cake and bake half an hour. The cake
will swell and fill the custard
| Chocolate Pudding Without Eggs-Two
| cups of dry bread crumbs. soaked until soft
in two cups of hot sweet milk. When cool
add three-fourths cup Of sugar, two squares
of chocolate (grated), teaspoonful Of va
nilla. Bake about hour and serve with
whipped cream. You will be surprised how
rich this pudding is.
Fruit Tapioca Pudding-soak over night
a large teacupful Of tapioca in cold water
In the morning put half of 1t In buttered
pudding dish. Sprinkle sugar over tapioca
then on this put can of any fruit (canned),
| sugar and the rest of the tapioca. Fill the
dish with water. Bake until 1t looks clear.
Graham Puddtng.-One cupful of mo-
lasses. one cupful of chopped raisins. but
ter the size of an egg, one cupful of sweet
has been dissolved in a little milk, two
cupfuls of sifted graham flour and one half
teaspoonful Of grated nutmeg Steam three
hours. Serve with sweet cream or soft
sauce.
Fruit Pudding.-One cup sugar, three
fourths cup milk, two teaspoons baking
powder and -four to make a stiff cake bat
ter. Flavor with nutmeg. Place cherries,
baking dish. Sprinkle with sugar and a lit
tie flour. covei with batter and bake. Serve
with soft sauce
Delight Pudding-Two cups of bread
crumbs, one-half cup lard. one-half cup
nolasses, one cup raisins, one cup of sweet
| milk, one cup flour, one-half teaspoon soda
dissolved in hot water, one-half teaspoon
each Of cinnamon and cloves, salt spoon of
salt Steam two hours.
Snowballs.
Boil rice In sailed water till tender. Wet
small cups, and while the rice is still hot
pack it in cups till half-f1lled. Set in
cold place for about three hours. Just be-
fore dinner scoop out the center of each
and fill with bright-colored jelly or a piece
Of any kind of preserves Turn out the
molds on a dish and pour soft custard
around the base, taking care to let none of
the custard fall on the top of the snow
balls, or serve simply with cream and su-
gar.
Fish.
Salmon Pickle.-Put thin slice of sal
mon into boiling water; add a teaspoonful
of vinegar and simmer gently for twenty
minutes. Drain without breaking. Put a
pint of white wine vinegar, two bay leaves,
a saltspoonful Of fennel seed, one teaspoon
full of salt and half saltspoonful Of cay
enne into porcelain lined kettle and bring
to the DOlllng point. Fut the salmon into
deep vegetable dish or casserole mold,
which must be sufficiently large to hold it
without breaking. Strain the hot vinegar
through cheesecloth over the fish. Stand
this aside over night. Serve with garnish
of fennel
Potted Salmon.-Purchase six pounds from
the tail end of the salmon. Clean, wash dry
and cut 1t in three thin slices. Separate
these into halves and remove the bone Mix
a saltspoon of cayenne, level teaspoonful
of mace and a teaspoonful of salt. Sprinkle
the fish thoroughly with one-half of this
mixture and then place the slices in an
earthen baking dish Put half pound of
butter into a bowl of cold water and
squeeze your hands through and through it
until 1t thoroughly is washed; then break 1t
into pieces over the top of the fish. Cut
twn1tloves of garlic into thin slices and put
them over the butter. Cover the baking
dish and put in a moderate oven for one
hour and quarter. Lift each piece of fish
from the baking dish, drain it and put it on
a fat dish. Put another half-pound of but
ter in a saucepan; stand 1t over hot water
and when it is melted pour off the top
carefully into the dish in which the fish has
been cooked. When the salmon is cold
pound it in a mortar or bowl, taking out