Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-05-12

blended add milk with the vegetables and
potatoes. Cook until the potatoes are soft
and season with salt, pepper and cayenne.
Veal Outlets
A la Provencale.-Eight neat outlets eight
slices of ham, one ounce Of butter, little
glaze, one gill of tomato pulp, one teaspoon
full Of chopped onions. Half pint of brown
sauce, q garnish of cooked macaroni, with
! tablespoonful each Of chopped ham and
olives.
Melt the butter and fry the outlets until
they are lightly Drowned. Then pour off
the butter and add the brown sauce. Cook
the outlets in it until they are tender
about twenty Misunderstanding them occa-
slonally. Trim the slices of ham to the
size and shape of the outlets, and fry them
slightly. AS each outlet is cooked lift it out
of the sauce and brush it over with a little
melted glaze. Arrange the outlets on a cir
Gle of mashed potato. with slice of ham
between EACH Skim the sauce carefully,
add the tomato and onion and, If liked, a
glass of wine. Boil it quickly until it is re-
duced to half, then strain it round the cut
ham and olives in the rest of the melted
glaze, and pile it in the center of the cut
let's.
A Vegetable Bin
Purchase at the grocer's five or six canned
goods boxes of equal size and knock the
bottoms out. Lay the boxes down side by
side and across them nail several stats two
inches wide and one inch thick. leaving a
space of about an inch between the Stats
to afford ventilation. These spaces also will
make it possible to sweep up from the floor
beneath any accumulation of dirt from the
vegetables. To the stonework of the cellar
nail strip of wood for the boxes to rest
on. The legs should be nailed fast under
the front edge of the boxes and also to
the floor. The names of the vegetables
can be painted on the fronts of the boxes
Mayonnaise Dressing.
All the utensils and ingredients for may
onnaise dressing should be chilled thor
oughly before using. If only little may
onnaise is wanted use the yolks of one raw
and one cooked egg. The latter should be
rubbed to a powder. The cooked egg Is
used because If the yolks of two raw
ones are employed with a little oil the may
onna1se VIII have an eggy taste. If guam
tity is desired use the yolks of two raw
eggs and add little salt, one teaspoonful
of vinegar, one-quarter teaspoonful of pa
prika. A soup plate will be found conven-
lent for the process. For the beating a
wooden or a silver fork should be used
never steel one. Beat all together thor
oughly and add slowly, beating constantly
two cupfuls Of oil. From time to time as
beads Of oil appear on the top of the dress
The eggs should begin to thicken as soon
as the condiments and a little of the oil
are added. If they do not either they are
not fresh OF they are not cool enough, or
some condition was wrong.
Tomatoes
Baked.-Do not peel but cut small slice
from the stem end, leaving the stem on the
pieces for a handle. Scoop out the middle
and mix with an equal bulk of raw rice.
Season well with butter, salt, cayenne pep
per and a speck of sugar. FIJI each to-
mato moderately full, replace the stem and
bake in a quick oven half an hour, or unul
soft This stufflng may be varied by using
crumbs, chopped and seasoned meat Cham
or chicken is best) or macaroni
Scolloped.-Put in a dish alternate lay
ers of buttered bread crumbs with sliced
tomatoes. sprinkled with pepper. salt and
sugar. Spread bread crumbs and butter
over the top. Bake one hour.