Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-04-27

aull 2d& ftisa .2ft.
with a half cup each water and broth or
consomme. add four tablespoonfuls vine-
gar. one tablespoonful salt and a half
tablespoonful sugar. Stir well and serve.
Just now the Bermuda onion is maxi
ing its triumphal entry. and for spring
appetizer there is nothing to excel them.
Slice wafer thin. place between slices
of fresh bread and butter, salt lightly
and garnish with minced parsley, which
Is supposed to eliminate the odor Taken
daily and regularly ii IL claimed that
these will prove more effective than
any spring beautificr on the market. IL
one is apt to have heartburn after eat
ing raw onions an hours soaking in ice
water before cutting makes the onions
easier of digestion.
Onions in Salad.
Few, indeed, are the spring salads that
are not improved by the addition OF
| onions. Whether this shall be much or
little. depends upon the salad and the
maker. In some the onion plays the
leading role. In others Sidney Smiths
| advice Is followed
Let onions atoms Turk within the bowl
And. scarce suspected. animate the whole
An excellent salad is made by cutting
onions. cucumbers and lettuce together
| then dressing with a French dressing
| Onions and tender radishes sliced and
dressed with Oil and vinegar are appe-
thing, while the initiated revel in the
combination of young onions and ripe
black olives.
Beans and Onion Salad.
Peel and slice fine eight small onions
or one bermuda Pour cold water over
the slices and press hard with the hand
to remove the strong taste. Drain well
and place in the salad bowl with a pint
and half of cold beans. baked or boiled
Mix lightly. season with teaspoonful
SAT-, a nalf teaSDOOrful tUn
blespoonfuls pure olive oil. teaspoon
1ul white sugar and a teacup of vinegar
Toss again. garnish with olives, two
hard boiled eggs sliced and lettuce
leaves, and you will have a hearty. ap-
petiZing and digestible salad This is
specially good for Sunday night tea
To Cook Young Onions.
Peel. drop in cold water and let them
soak fifteen minutes. Cook tender in boil
ing sailed water and serve on slices of but
tered toast like asparagus. Season with
salt, pepper and a little butter
Onion Soup.
This is wholesome and tasty Slice
two or three large onions and fry yellow in
butter or clarified drippings When soft
add three tablespoonfuls -four and stir
until cooked and frothy. Now add slowly
pint of boiling water, stirring until
smooth and slightly thickened Have ready
three potatoes boiled and mashed and add
to them a quart OF milk that has been
brought just to the scalding point. Put
the potato and onion mixture together, sea-
son with salt and pepper. let it get very
hot. then press through a strainer into a
hot tureen. Sprinkle over the top a little
parsley minced fine and a handful crisp
croutons.
Escalloped Onions.
Peel half a dozen large onions and lay
in cold water for an hour. Cut in thick
slices and put on to cook in boiling sailed
water. Boil ten minutes drain and cover
again with boiling water. Cook until they
are tender. but still firm. Have ready a
pint of rather thin cream sauce. Butter
a baking dish, put in layer of onions then
one of the sauce and sprinkle with bread
a baking dish, put in n layer of onions, then
sauce and crumbs and on until the dish
is full, having, the last layer OF buttered
crumbs Bake In quick oven until brown.
A little cheese may be used with each
layer Of crumbs If desired. There should
be enough of the min cream sauce used
to show generously about the onions when
served.
Mint Vinegar.
Fill loosely large wide-mouthed bottle
with the mint leaves. Pour in vinegar cork
securely and let it remain for two or three
weeks Then pour off the vinegar into
another bottle and keep well corked until
needed. This is capital substitute for
fresh mint when the latter cannot be OBJ
tanned
Cowslip Vinegar.
An excellent vinegar Is also made from
cowslips (primula). Put one quart OF the
pips into a jar with three pints white wine
vinegar. Cork tightly and let 1t remain
for ten days. Strain. bottle and seal. An
excellent addition are few sweet briar tips
three or four to two cups Of the liquid.
Vegetable Outlets.
Boil separately until tender q half dozen
French carrots, turnip and an onion.
Mash thoroughly and mix with a cupful
cooked lentils drained perfectly dry. Sea-
son with minced parsley. salt and pepper,
and beaten egg and bread crumbs to bind
together Form into croquettes. outlet
shaped. dip in beaten egg. roll in fine
crumbs and fry In deep fat. Garnish with
parsley and serve hot A little curry pow-
der may be added to the seasoning.
Marital Philosophy.
Translated for Transatlantic Tales from II Motto