The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-07-02
SOMESpECLAL SUMMER DISHES
By coRNELIA C. BEDFORD.

mixing until the whole is a smooth thin
sauce. To the pulped caulifower add a
portion Of the sauce, little at time,
working to make a perfectly smooth
mixture. Stir into this the remainder
of the sauce and return all to the fire
to heat to the scalding point. Taste
for seasoning, adding a little celery
salt Serve this with fried croutons.
adding a spoonful of whipped cream TO
each portion.
New Potatoes and Onions-Sel-ct some
new potatoes a little larger than
marbles and the same number OF small
or button onions. Peal the latter, wash.
and scrub the potatoes with a towel or
! stiff brush to remove the skins. Place
in separate saucepans and scald for five
minutes. then drain. For each pint Of
the mixed vegetables melt in a deep
frying pan one heaping tablespoonful Of
butter When hot drop in the potatoes
and onions. shake until well creased.
then cover and cook slowly until both
are perfectly tender; shake well every
five minutes. When partly done sprinkle
with salt and pepper. Two minutes be-
fore taking from the fire add a tea
spoonful Of lemon juice and when in the
serving dish sprinkle with chopped
parsley.
Spicy carrots-Scrape new carrots, cut
in inch lengths then into lengthwise
slices and finally in matchlike strips.
For a pint put in a saucepan heaping
tablespoonful of butter and a quarter
of a teaspOOnful OF salt; when hot turn
IN the carrots, shake well, cover and
cook very slowly, adding spoonful OF
water If they are inclined to burn.
When barely tender sprinkle vita half
teaspoonful OF -four and turn through
Ia before HfghlnU
| Of powdered cloves. the grated rind Of
/ half lemon and tablespoonful of
J chopped parsley
I Vegetable stew-Parboil two pared po-
! tatOes, one turnip. one carrot and one
| onion. Drain and cut In half-inch dice.
Chop fine two square inches of fat salt
| pork. put in a kettle and cook slowly
until well tried out. Skim out the pork
fragments. stir in one tablespoonful of
| -four and brown slightly, then gradually
add one pint of good beef stock or, fail
/ ing that. boiling water. Season well
| with salt and pepper. add the diced
| vegetables. with a cupful each of shelled
/ peas lima beans and. corn cut from the
! cob. Simmer together until all are ten
| der add little chopped parsley and
| serve.
Cucumber fritters-Peel and CRATE
| four large cucumbers. Press out and
| discard the juice. To the pulp add four
Well-beaten eggs, a high seasoning Of
/ salt and black pepper. one teaspOonful
/ OF butter and flour sufficient 70 make a
very thick drop batter Measure the
| amount OF flour used, and for each cup
| ful allow one level teaspoonful Of bak-
ing powder. which Is TO be stirred in at
| the last. Drop by small tablespoonfuls
IN Kettle partly filed witt smoking
I not fat and cook slowly until pulled up
and brown These Will be found a very
excellent substitute for oyster fritters
Stuffed COMMUNICATION fine any kind
OF cold cooked meat. measure and add
70 II one half OF its bulk Of cold boiled
nee and high seasoning Of salt. pep
| per, onion juice and a pinch of curry
powder. Pare large CuCumbers cut in
two inch lengths and carefully scoop
OUT the centers- Fill with the stuffing
| and lay out in a shallow pan. Pour in
q haf inch OF seasoned beef stock. cover
| and simmer slowly at the side Of the
IRE until the cucumbers are tender.
| serve on thin squares OF toast pouring
the gravy round at the last.
A summer salad-Take red radishes
which are quite strong in taste and cut
IN thin slices with a fluted vegetable
I sheer. Cut an equal number OF thin
slices OF cucumber. Soak separately in
sailed fee water for half an hour then
drain and dry on a soft cloth. Arrange
IN overlapping slices on a bed of lettuce
leaves and sprinkle with French dress
ing.
Raspberry souffle-Mash and rub one
quart Of berries through A fine sieve
Add six tablespoons of sifted powdered
sugar and the beaten whites of six eggs
Mix lightly together. turn into a butter
ed baking dish and bake for from thirty
TO forty minutes. Serve quickly with
a pitcher Of cream.
Black raspberry whip-Sprinkle n
quart of black raspberries with a heap
ing cupful Of Sifted powdered sugar and
let stand until a thick syrup is formed
then press through a sieve. Whip one
pint Of heavy cream to a solid whip
Over this drop the pulped fruit very
slowly, beating without stopping until
thoroughly blended. Stand on ice for
half an hour TO chill. Just before serv-
ing mix lightly with il a meringue made
with a half cupful of sifted powdered
sugar and the whites of two eggs. Heap
/ in a dish and surround with a ring Of
the fresh berries.