Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-05-26

pound Of foury potatoes and mash them
until smooth with an ounce of butter, the
yolk Of an egg, and a little pepper and
salt. Sprinkle in just sufficient flour to
make paste that can be rolled without
breaking. With a pastry cutter cut out
some little patties. Fry in hot fat until a
golden brown or brush over with egg and
bake in hot oven. Fill these little cases
with mixture Of peas and asparagus
heads. which have been tossed until hot in
melted butter. String beans, young car
rots and turnips may be used in the same
way, cut up in small pieces.
Potatoes with Green Peppers.-To your
usual hashed brown potatoes try adding a
little chopped bacon and some minced
green peppers. You have no idea how ap-
petizing it is. :
Potato Apples.-Take two cupfuls of hot
finely mashed or rced potatoes, mix
through them two tablespoonful Of butter.
one-third of a cupful Of grated cheese,
half teaspoonful Of salt, little cayenne
pepper and grated nutmeg, two tablespoon
fuls of thick cream and yolks of two eggs.
Heat this up and shape in the form Of
small apples. Roll in flour, eggs and
crumbs. Brown in deep, hot fat.
Potato soufie.-season two cupfuls Of
hot mashed potatoes with butter, salt and
pepper and a little minced parsley. Beat
in half q cupful of milk and stir until the
mixture is a smooth cream. The work will
be done more speedily over hot water than
II the potato Is in a state OF cooling. Fold
In the whites of four eggs beaten stiff,
ten minutes, or until the soufie is puffed
and brown Serve it Immediately in the
same dish or 1t will fall. The parsley may
be omitted II it is not liked. Grated cheese
sometimes is sprinkled over the top,
Fig Fancies.
Steamed Figs with Rice-Pick over and
wash thoroughly "a cupful more of rice.
Have ready a large kettle of boiling sailed
water. Drop in the rice and keep the water
at galloping boil until the rice feels ten
deH when a few grains are rubbed be-
tween the fingers. This will take from
fifteen to twenty minutes In the mean
time look over and remove the tiny tough
stems of as many figs may be needed
wash thoroughly in cold water, then cut
In halves or quarters, according to size
Place In a sieve over a saucepan of boiling
water and steam until tender-about fiji
teen minutes usually is sufficient Slightly
butter a mold. Drain the rice thoroughly
Pack It tightly in the mold and stand over
hot water for ten minutes. Turn carefully
on hot platter. arrange the figs around
the base and serve with hard sauce.
Figs in Syrup.-Pick over, wash and
until they begin to look soft. Boil together
for five minutes half cupful each of
sugar and water. Into this drop the figs,
cover closely and draw to the side of the
mer. for half an hour. Transfer the figs to
serving dish and boil down the syrup until
quite thick and rich. Take from the fire,
add half teaspoonful of vanilla and two
tablespoonful Of sherry pour over the
figs and set aside. Serve cold with cream
and cake.
Roman Stewed Figs.-Pick over and
wash a pound of figs. Cover with cooking
claret and let strain over night. Turn into
a double boiler and cook slowly until ten
der. Transfer to a serving dish and boil
down the liquid until rich and thick.
sWeetening to the taste Pour over the
figs and serve cold with whipped cream.