Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-12-03

p when butter is 40 cents a pound or
upward, Is worth looking into Tie
best cooks have long recognized the SUI
pertority Of olive oil for a frying medium.
and southern housewives have stood nat
Tor the cotton-seed oil. Until recently,
however. the northern housewife has OH
jected to It's use on account of its odor
Now, however, that has been eliminated
in all the higher grades of vegetable oils
and anything better for salads. dry cook
ing. or as substitute for butter 1t would
be hard to find. In testing one Of these
new, refined products its sweet nutty
taste when used with salads has scored
such success that friends have asked
the secret of the French dressing and
mayonnaise.
Mayonnaise.
Put into small bowl the yolk of two
fresh eggs. Stir lightly with an egg
whip. then add one-half level teaspoonful
dry mustard, one level teaspoonful of
salt and few grains of cayenne pepper.
Measure out two cupfuls of the best vege-
table oil. add drop by drop at first to the
egg mixture. beating vigorously and CON
stant1y until a ha4f cupful of the oil has
been used Now thin the mayonnaise by
adding few drops of vinegar at time
u.
If preferred. half lemon Juice may be
used in place of all vinegar.
Now alternate oil and vinegar until all
have been used.
Cooked Salad Dressing.
For delicious boiled salad dressing
put cup Of milk in a double boiler over
the fire. Beat the yolk Of one egg slightly
and add slowly two tablespoonful of the
mustard, sugar and flour and a dash of
cayenne. Pour hot milk into this gradu-
ally and return all to the stove in a dou-
bic boiler. Have heated in a separate
vessel two tablespoonfuls of vinegar and
add slowly to the salad dressing. Lastly
fold IN the beaten white of the egg and
cook until 1T thickens, stirring constantly.
Chiffonade Salad.
Take the pulp of one largo grape
fruit, one small head OF lettuce, one
sweet red pepper cut fine and one fresh
/ tomato Serve with French dressing in
halves Of grape fruit.
Apple, Nut and Celery Salad.
Use equal parts of celery. apples and
nuts. Split the celery stalks and cut
in thin slices. Chop the nuts Do not
prepare the apples until ready to put
eighths. peel and cut from end in thin
slices Season with salt and a little
paprika and mix with French dress
ing or mayonnaise.
Gingered Apples.
Now is the time to put UP Fingered
apples. using pippins or greetings To
every six pounds of the fruit allow a
quarter pound green ginger root
scraped clean, six lemons, the yellow
peel cut off in thin chips and six
pounds sugar. Cut the ginger root I'm
thin slices and boil with water to
cover. Add the lemon peel and cook
until all the ingredients look clear
Drain the lemon and ginger and let
stand over night with fresh cold water
to cover. Throw away the first water
then cook again. saving the second
water. There should be about three
pints Make strip with the water
and the fresh juice Of the lemons and
the peel
Peel the apples and cut into thick,
even pieces. Simmer in the strip until
tender enough to be pierced with
straw Put into fruit jars. Cook the
ginger and lemon a few minutes long
divide among the different Jars. Cover
with the thick strip and screw cover
tightly.
Escalloped Oysters.
Escalloped oysters may be baked in
individual dishes or in large casse-
role or baking pan. Butter the dish.
put In thin layer OF cracker or stale
bread crumbs, then a layer of oysters.
seasoning with salt and pepper. dot
ting with bits of butter and adding
II you like. Worcestershire sauce
lemon Juice or a suspicion of mace
Most persons do not care for these
higher seasonfngs, but that is a mat
ter OF individual preference.
Follow with another layer OF crumbs
dotted with butter. then more oysters
and seasoning with a thicker layer
OF buttered crumbs on top Have ready
a small quantity OF the oyster broth
heated, with an equal quantity of milk
or cream and pour over the oysters.
Bake in a hot oven about twenty min
utes until the crumbs are brown.
For oysters en- coquflle or the small
dishes, put one to two very large or sew
eral smaller oysters in the dishes sea-
son and cover with buttered crumbs
Bake until the crumbs are brown In
this case no moiStening is needed For
a pint of solid oysters there will be re-
CURED one cupful crumbs one-third cup
ful butter and a half cupful each oyster
liquor and cream, though q half cupfui
mixed will suffice.
Apples on Stick.
While greetings are best for THIS ia
vorfte CONNECTION. any mellow red or yell
low apple looks inviting through the
clear. amber-like candy. They should be