Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-06-16

| looking nice and appetizing, but the genu-
inc appreciation believes that what tastes
nice looks nice.
Watercress radishes and mustard are dis
astrous to any lettuce salad. The first is
mean and purposeless. the second crude and
indigestible and the third a mere i'm
pertinence. Certain delicate herbs. how
ever. always welcome. The French.
with no especial advantages in supply. are
wiser than we are in their use of fresh
green food. No day passes that the ma
jority of French people do not partake at
one meal, and generally two, of green
vegetables as a salad.
When we eat salad generally eschew
the mild and wholesome oil and drench our
green's with bad vinegar, to the ruin of the
flavor of the salad and the injury to the lin
ing of our stomachs.
In breaking up lettuce, as in mixing diff
ferent vegetables, in stringing beans, in
sprinkling herbs, do not be afraid Of using
your fingers. Fingers We're made before
forks -although the little girl who heard
the proverb for the first time said: Mine
WEREN'T The first instructions in the
cook book pertaining to salads usually is
First, wash the salad This is wrong, II
should be: First, wash the hands. There
time salads were mixed by the prettiest
and youngest woman present, and she did 1t
always with her fair hands.
Soups Without Meat
PURGE of Chestnuts la Jardniere-Sheu
them into a saucepan with pint Of water,
half teaspoonful Of salt busting of
pepper, fragment of a bay leaf. and
tablespoonful of butter; set on back Of
range and simmer until soft; rub through
a sieve and return to saucepan Cut in
fine. strawlike strips sufficient potatoes. car
rots and turnps to make a tablespoonful
of each; simmer in sailed water for ten
minutes, adding also half cupful Of little
green peas. teaspoonful Of chopped olives
and sprinkling of parsley. Moisten with
a quart of rich milk; heat thoroughly and
serve with hot buttered toast.fngers.
Fish Soup-Take three pounds OF bony
fish, such perch bass or black fish, cover
with cold water, allowing "A quart of water
for each pound of fish; add a fagot OF
savory herbs, two three onion rings and
a seasoning Of salt and pepper. Set where
simmerinS heat can be kept up and cook
until the flesh drops from the bones. Strain
through a colander and return to the fire
to keep hot. Prepare quenelles by adding
beaten egg to cupful OF the fish, finely
faxed, season with a light busting OF salt
and pepper and half a teaspoonful Of sauce
and add soft breadcrumbs to form paste
sufficiently stiff to roll into balls; poach
these in boiling sailed water. Break three
eggs into the tureen and beat to foam,
pour over them the hot soup: beat briskly
for a moment, add the queneles and serve
at once.
'hIdNdy SUPP iiltly cNOp TWO small car
rots. a medium sized turnp. and two small
onions; fry in little hot butter until pale
yellow: add a small bunch OF celery and
three leeks cut in pieces. Stir and fry al
the ingredients for five minutes; when fried
add a Glove of garlic, pinch OF cloves, two
of salt, one-quarter OF a tea
spoonful OF pepper and two tablespoonfuls
Of caraway seeds. Cover with two ouarts
Of water and simmer for two hours, sim
mering carefully. Strain through q colander
and serve With croutons.