Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-07-20

HOLD
lINTS

| Is a desideratum in hot weather when
every extra step in the middle Of the day
| is burden, yet wishes the Sunday
| dinner an extra good one because all the
| family are home and often guests An
| excellent bill OF fare is that outlined above.
| The lamb. or course. is roasted on Satur-
| day, the cake baked beans cooked. cheese
| straws made from the crust left over from
| Saturdays pie. Before going TO church
| in the morning the peas be shelled
| and set in a cool place covered over until
| ready to cook. The lettuce can be washed
| and laid on Ice and the cucumbers sliced
| and left in cold water and the potatoes
| scraped. The ice can also be frozen then
| packed and covered with a piece % old
| carpeting until ready to serve. The tea
| is made at breakfast time. strained into
| pitchers or Jars and after chilling set on
| the ice. The table can be laid with its
| fresh napery, bright silver and prettiest
glass and china before starting for church.
| On returning. slip off your church gown
| and into a fresh plain muslin gingham.
| Put the tea kettle over with water TO
| in cooking the peas and potatoes. AS soon
| as it bos put the peas on TO cook with
| just enough water to cover. a teaspoonful
| salt and IL you have them few small
| leaves OF mint. Put the potatoes to boil
| also.
Cold Mint Sauce.
| To make the mint sauce for the lamb,
! add to two tabespoonfuls washed and
| finely chopped mint little white pepper
and gill of vinegar in which which two
tablespoonfus of sugar have been dis
solved Let stand half hour before
| serving If this sauce is preferred hot the
vinegar. and sugar may be heated to the
| boiling point and the minced mint stirred
| in just before serving.
Currant Mint Sauce
| Separate one glass currant jelly into
pieces. but do not beat. Add two table
| spoonfuls mint leaves minced fine and the
thin yellow shavings from the rind of one
| third orange.
Dreamed New Potatoes With Parsley.
Drop the potatoes into boiling water and
| cook until they can be pierced with fine
| skewer. Do not the tines of a fork.
which would burst them. Neither should
| you expect them to be mealy, for In new
| potatoes the starch cells are not yet de-
! veloped. Drain and arrange in hot vege-
| table dish To make the sauce, put two
| level tablespoonfuls butter in a saucepan
with one of -four. When melted and hubby
add a cup of thin cream and stir constantly
| until 1t bols and thickens Then add
| level teaspoonful salt a dash of white or
/ black pepper, preferred. and table
spoonful fine chopped parsley Cook mo-
String Bean Salad.
| This makes a good Sunday salad. utilizing
! the beans left over from Saturdays dinner
| Select young, tender beans. cut the strings
from both sides. then cut each bean in two
| lengthwse. then across Throw in cold
| water as fast as cut. When ready to cook
| cover with boiling sailed water cook twen-
| ty minutes and drain. throw into cold water
| ten minutes. then cover again with boiling
| water. to which two or three tablespoonfuls
| olive oil has been added Cook fifteen min
| utes or longer until tender. Season with
| salt and pepper and serve hot for the first
| day. Put the beans remaining in the Ice
| box When ready for the salad. drain free
from liquor. arrange on lettuce leaves and
| cover with French dressing sauce tar
| tare-
French Dressing.
| With many people the French dressing Is
| usually hit or miss. There is. however. a
| set formula that insures having the pro-
| portions right every time Put into bowl
| or bottle a half teaspoonful salt and salt
| spoonful pepper. Add four tabespoonfuls
| olive oil. stir with fork or shake If In
| bottle Add one tables poonful lemon juice
| or vinegar, mix thoroughly and pour over
| the salad.
| Nasturtium Salad.
| This is a delightfully."- spicy salad and most
| decorative for the Sunday company din
| ner Pick a goodly number leaves and
| blossoms. wash we'll in cold water and
| shake dry. Arrange in shallow glass dish.
! leaves and flowers forming a border and
| stems running to the center of the dish.
Take two or three cold boiled potatoes and
| slice thin. Peel an equal number of to-
| matoes and slice. Then arrange potatoes
| and tomatoes in alternate circles covering
| the stems of the nasturtiums and sprinkle
| with little fine minced onion and parsley.
| Dress with French dressing and serve very
| cold
Egg Salad.
While this is little too hearty for -
| dinner salad. it is just the thing for the
| Sunday night supper. Boil the eggs hard.
| remove the Shells cut in halves crosswise or
| lengthwise. and take out the yolks Mash
| the yolks using a silver fork; then
| with minched chow-chow with a little of the
mustard sauce from the bottle a little
! melted butter, salt and pepper. and If de-
| sired minced olives. Return to the whites
| of eggs, arrange a bed of lettuce
cress, dress with French dressing may
onnaise. If no olives have been used in
filling of the eggs, a few olives or pimolas
scattered over the salad add to its deeora-
ton.
Lemon Sweet.
Lemon sweet is an English dessert sim
pie and easily prepared The ingredients
called for are three ounces lump sugar,
lemon and half and five eggs Wash the
lemons thoroughly. using a stiff brush to
make sure all the black specks and other
foreign accretions removed. Rub the
| Jumps of sugar them to extract the
| OIL then crush and put into a stew pan with
| the lemon juice squeezed over them. Beat
| the yolks of the eggs. add to the lemons
and sugar and stir the fire until the
| mixture just thickens When cool whip the
whites of the eggs to a stiff froth. stir in
very lightly, then turn from the pan into
glass dish. This dessert should be made
| shortly before using the whites OF the
| eggs will fall If left too long.
White or Angel Parfait
| This is a recipe given by the manufac-
turers of one of the latest and best of the
| four minute ice cream freezers. The
amounts given make quart of the parfait.
Boil together until the strip threads one
| cup sugar and one-third cup boiling water.
Pour slowly into the stiffiy beaten whites OF
two eggs and beat until cold. Whip to
stiff froth one pint double cream and fold
| into the egg mixture. Flavor with scant
| tablespoonful vanilla extract or half
| in. aGiF,a Do int