Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-17

| white vinegar: allow the ingredients to
marinate in the dressing for ten minutes
and then serve in individual lettuce nests
garnished with stuffed olives and rings of
apple sprinkled with lemon juice to pre-
serve their whiteness
Cucumber and Watercress Salad with
Banana Dressng.-Mince finely a bunch OF
| fresh watercress and chop in small pieces
one medium-sized cucumber that has beer
soaked in iced sailed water for three-quar
| tiers of an hour; toss the two vegetables
! lightly together and place directly on the
| ice until ready to serve. seasoning in TIL,
| process with saltspoon of salt. pincf
| of white pepper, and little celery salt
Prepare the dressing by pressing three
bananas through PURGE sieve. beating to q
| paste with spatula; add the yolk of one
| Weli-beaten egg and beat for five minutes
longer, slowly pouring in three tablespoon
| fuls of olive oil and stirring constantly
/ season with little French mustard. a few
drops of lemon juice, and a Sprinklng OF
powered cinnamon, and pour over the
cress ana cucumber; arrange on a Salpicon
OF chopped celery. garnished with quarters
| Of lemon and blanched celery tops.
In Feeling Apples
If silver knife is used instead of a steel
one the fingers will not become black, as
acid from the apple unites with iron. but
not with silver.
Vegetarian Soups
MUCH w SttT SOup7otTdpe Ten SOOu-SlZeu
roots of oyster plants or satisfy, and throw
them at once into cold water Then cut
them into small pieces, cover with one
quart of water, and cook gently for one
hour, or until perfectly tender. Add a quart
of milk one and one-half teaspoons of salt.
a salt spoonful of pepper a teaspoonful of
celery salt, pinch of mace and two ia
blespoonfus of butter cut into bits Bring
to the boiling point turn into heated
tureen. and serve with oyster crackers.
Cream of Sweet Potato SOup.-This south
ern delicacy is made by peelng four sweet
potatoes, covering with boiling water, and
cooking five minutes. after which they
should be drained and the water thrown
away. Then cover them with one pint of
boiling water. adding a slice of onion, a
stalk of chopped celery, bay leaf, and a
pinch of thyme. Cover and cook until po-
tatOes are tender. then press them through
a colander. Add one quart of milk and turn
into the double boiler; rub together two
tablespoonful of butter and -four: add to
the soup and cook until smooth: season
with a teaspoOnful of salt and a dash of
cayenne and strain through fine sieve.
Reheat and stir in two tablespoonfuls of
thick cream. Serve with tiny squares of
toast.
Mushroom and Asparagus Bisque.-Take
one full can of asparagus, cut off the eX-
treme tips and put them aside; cut the re-
pieces about an inch long; cover these with
a quart of cold water. adding a teaspoonful
of salt; simmer gently thirty minutes and
then press through a colander. Add pint
of milk and tablespoonful of butter and
thicken with one tablespoonful Of corn
starch moistened with little cold water,
using double boiler for the second prep
aration. Season with teaspoenful of salt
and quarter of a teaspoonful of white
pepper, and after it boils strain through
fine sieve; return to the double boiler and
add the asparagus tips and a teacupful of
small button mushrooms: stir until thor
oughly reheated and serve hot.
Creole Vegetable Soup.-Wash and cut
into thin slices half a dozen good-siZed
okras; place them in a saucepan with pint
of stewed tomatoes and one thinly-sliced
onion Cover the whole with two quarts of
cold water and simmer for two hours; add
two teaspoonfuls of salt saltspoon of
pepper, and two tablespoonfuls of butter;
when the butter is dissolved, stir in a
pickle Serve with triangles of toasted
bread.
PURGE of Lima Beans.-Cook one can of
lima beans in a pint of sailed water. add
ing a tablespoonful of grated onion, a bay
leaf. blade of mace. and three whole
cloves. When reduced to pulp press
through a fine sieve Return TO the fire
and stir In two coffee cupfuls OF milk, and
season with half teaspoonful of salt and
a dash of cayenne. Thicker with one ia
blespoonful of butter and one of -four rub
bed to a paste. letting 1t just reach the
boiling point, to cook the flour. Serve at
once with tiny crescents of fried bread