Evening star., 1912-11-17

oil soak into the meat and give IL novel
and altogether delightful flavor.
For an entree the patron of Greek cook
cry will be given a dish rajled pastetso.
Ii Is absolutely impossible for oIs, 10 look
al this dish and tell of what II is made.
No wonder, either, for il is composed ~
fine chopped beef, native Greek cheese.
macaroni. two eggs, tomatoes and olives.
These are all mixed together and baked
This native Greek cheese. by the way.
looks Very much like our own cream
cheese, but "A matter of fact IL is Diff
ferent from any other cheese in the
word Ii is made from Sleeps milk.
which is first boiled and then beaten into
a cream. Then half a dozen eggs alH
added and IL is heated again. After this
it is pa ed in a burlap Tag and hung up
for three weeks. BY this time il has
been drained. and grown soft and crum-
bly,. ard is ready To eat And IL is
cheese tit for the most fastidious eplcure
eXtant
Another typical Greek dish is called
stefado. which. being translated. means
beef boiled in pot Of vinegar ana olive
OIL into which an onion and a tomato
have been sliced. Still another strange
dish is the lalagiasm, which Is the Greek
substitute for our own American grddle
cakes. The Greek cake Is made of bat
ter composed solely of -four and milk,
and ii is fried in olive oil In fact the
Greek uses olive oil for just about every
thing in the cooking line Butter and
lard he spurns not beinE of sufficient
richness. Then there are fish, fried in
combinat on of olive oil and cheese. and
finally there is a dessert called bpaclas,
which is made OF white sugar. maple
sirup. -four, raisins and nuts. all cooked
together. The dessert is served in the
form Of tiny cakes. One feels that one
could eat dozen of them, but one had
best beware. They are too rich to be
triied with.
The Chinese look is another chef who
knows how to put the jaded appetite To
rout. Chop suey and yet quo men have
become more or less familiar dishes to
Washingtonians. There are other Chinese
dishes. however, of which few know
There is for instance, the salad of lichee
nuts-simrle enough in its preparation.
but indescribably delicious. 1t is COM
posed of lichee nuts, fine chopped celery.
sliced tomatoes, lettuce and few shreds
of grape fruit Then there is birds nest
soup. This soup. the most expensive dish
which can be bought in a Chinese res
taurant. is made solely from rushes
which grow on the Chinese coast. chopped
celery. bean sprouts. bit of chicken
meat and hot water Its high cost is due
to the fact that the rushes are extremely
difficult to secure. 1t takes Its name
from the fact that the rushes are used
by birds in building their nests on the
Chinese cliffs. There men in China
who make a profession Of climbing these
cliffs and securing the nests. Once the
nest is secured the making of the soup
is easy. Merely add the other condiments.
put all in water and cook to boil
Owing to the scarcity of the supply or
the necessary rushes. probably few Wash
ingtonians will ever be able to make
birds nest soup in their homes-but any
one can make fou yung dong, which Is
a Chinese omelet. new and delightful
To make enough for two persons, beat
up three eggs with chopped celery, chop
ped pork. two tablespoonfuls of bean
sprouts, four chopped mushrooms and
tiny portion of shredded chicken. Put
in skillet and fry in butter The dish
is a sure cure for the person who says
he is tired of eggs
And so there are all sorts of ways OF
cooking the same old foods that they
seem like new ones. There is the Rus
sian cooking, for instance. which de-
mands that everything be reeking with
grease. There is the Mexican style. which
demands that everything .be seasoned
with pepper in huge quantities-and the
Spanish style. which. strange as ii may
seem, calls for very little pepper. There
is a Spanish restaurant in Washington.
by the way. which has a dish with which.
for economy's sake, every housewife
should be familiar. 1t is called ropas
vueltas," which means old clothes
Literally it is composed of the leavings
of the preceding meal. Into its MAX
ing go the leftover corn. leftover peas.
leftover beans. and a few slices of po-
tato. Add to this about one-fourth of
pound of meat. shredded and to this add
the meat of three olives. The whole Is
boiled in half vinegar and half water.
Probe bly, as little known as any for
ei2n dish however. is "A purely American
delicacy which few Washington'ans have
ever tried. but which is served in "A Ger
tain out-of-the-way restaurant according
to the queens taste. 1t is nothing more
nor less than possum and sweet pota
toes. The instructions given by an old
negro nanny. relict of slavery days.
are as follows: Have your possum fat,
clean it well and soak it in cold saited
water twenty-four hours Drain and wipe
dry. Peel sweet potatoes and quarter
them, place in the bottom of a roasting
pan and place the possum on top of them.
Pour boiling water over it until the po-
tatoes are covered. Then place in
oven and cook At least two hours. until
the possum Is a rich brown Then take
out the possum and serve in a platter
covered with the possums own gravy
which viii need no thickeninS. This dish
is not only delicious. but it has another
appeal: 4 possum will make several
meals for several pcrsons-for Il may be
eaten cold-and one can buy a possum
for about 80 cents.