Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-05-12

xRY HHETHER the fault for the al
W. most prohibitive meat prices
NV is to he laid at the door Of
E" the avaricious middleman. the
beef trust or the shortage or
the beef critters themselves may be
left for the wise ones TO determine. Mean
time, il is up to the consumer. who has
to pay the bills, TO devise how to feed the
family without bankruptng the family
treasury. Fortunately spring is at hand.
and the gardens are already giving prom
Use of each seed after its kind, and, with
plenty of vegetables to fall back on, no
one need suffer even If meat be almost
entirely elimipated. Eggs. good. thick.
wholesome soups. mushrooms, which have
practically all the nourishment to be
found in meat; rice. beans. cheese-these,
added to fruit and vegetables. will make
very satisfactory substitutes for meat.
Dried mushrooms, by the way. that can
be purchased in Italian shops for very
little. may be used in place of the more
expensive fresh mushrooms, where one
has not the privilege of gathering then
own.
To Dry Mushrooms.
If one can get their own fresh meadow
mushrooms, il is good scheme TO dry
them at home. Get as large mushrooms
as possible, peel and wipe tree from grit.
Drain their juices out gradually by piac-
ing in a saucepan in warm place. When
well extracted shake the pan over the fre
until the juice dries In. taxing care not
to let the mushrooms Scorcn. linen SET
IN the warming oven Until airy. rack IN
aIrtlght bottles ana keep IN a cool place.
Pick over and peel a cupful of the
dried mushrooms and sautc IN butter
or vegetable oil with teaspoonIul Of
lemon juice, little salt ana sprink-
ling of paprika. Cook twenty minutes.
then add a tablespoonful OF tnely chop
ped parsley. Have ready a quart of
string beans. canned or freshly cooked,
well seasoned with butter, table
spoonful OF cream and a teaspoonIul oil
lemon Juice. Lay the mushrooms IN a HOT
d.sn and arrange the beans Tor a border.
Minestra.
This is a thick SOUP wholesome and
sustaining. American patrons OF the
best Italian restaurants have all fallen
converts 10 it, and IL is surely well
worth adding to our American bills OF
fare.
Cut fine two medium sized carrots, one
onion two stalks of celery, a quarter
small head of cabbage and half eupful
timely sliced okra. Place IN a frying pan
with d half tablespoonful OF olive ~
cottonSeed oil or butter, and COOK ten
minutes, watching ana stirring that the
vegetables not Scorch. Now turn lnto
a small Kettle with quart or good soup
stock, a tablespoonful well washed rice,
a teaspoonful of salt and hair tea
spoonful OF pepper. Cover CLOSELY anu
Ser
with grated Parmesan cheese on top OIL
each plate.
Eggs la Caracas.
Put tablespoonful oil or butter in a
frying pan and when hot add quarter
pound finely shaved dried beef and
tablespoon grated cheese. Toss lightly IN
til the beef is slightly frizZled, then ADJ
one cupful stewed tomatoes, few drops
onion juice, salt and pepper 10 season ana
four eggs beaten light without separat-
ing Stir and cook gently until ot =
creamy consistency and serve.
Dreamed Potatoes.
Dreamed potatoes are always well
coined, though not always cooked in the
perfection they should be. They may be
made from freshly boiled or cold pota-
toes diced. For one pint of potatoes
make a white sauce, using one table
spoonful of flour, two tablespoonfuls OF
butter, one cup of milk, one tablespoon
full of chopped parsley, little cream ana
salt and pepper to season. Melt the put
ter in a saucepan, add the flour and cook
and stir until smooth and well cooked.
A frequent cause of failure with creameu
potatoes comes from the raw taste OF the
-four Add the milk and seasoning, ana,
IL you have it. half cup of cream. As
soon as the sauce begins to thicken, aoa
the potatoes, whole. diced or cut in small
balls with a potato scoop. Do not sur.
When heated through serve at once.
Scalloped Potatoes.
Peel and slice in thin slices. crosswise.
as many potatoes as you will need. pro-
yiding generously for coming appe-
tites. Drop them in a pan Of cold water
as fast as peeled. Butter a large PUDDING
dish. and, draining the potatoes, put a
layer in the bottom. Season with salt.
pepper and plenty of butter, and sprinkle
lightly with -four Add another layer OF
potatoes and repeat the seasoning ana
dredging with flour. Over the top layer
of potatoes put more butter. and. II YOU
like, a thin sprinkling OF grated cheese
with the -four. Then pour on hot milk
until YOU can see IL between the top iay-
ers Cover and bake for an hour In a
hot oven, uncover and brown, and you
will have a DISH hearty yet delicate anu
one universally approved Serve with
thin slices of boiled ham or tongue.
The Wholesome Carrot.
The small French carrot is preferable
to the larger variety. which Is more COM
mon The carrot may be scraped and
boiled. then sauted. may be served with
a cream sauce, or one of drawn butter.
may be diced or sliced crosswise or
lengthwise-and in each and every way is
good, and extremely wholesome. III you
have no choice in the matter, try this
way: Select young, tender carrots, scrape
and boil in salted water until tender. Cut
in two, lengthwise, roll in cracker dust.
then in egg and fry in drippings or butter
until Drowned. Sprinkle with little finely
chopped parsley and serve very hot.
A Nutritious Cheese Salad.
Take a half pound old yellow cheese.
crate and mix with IL a hard boiled egg,
chopped. a scant teaspoonful salt quar-
ter teaspoonful paprika or a few grains
CAYENNE rounded teasponful white
sugar, a few drops onion juice. two table
spoonfuls vinegar, cider or tarragon, and
about the same amount olive oil. Toss
together and serve few spoonfuls on
delicate lettuce leaves, one for each serv-
- : EMMA PADDOCK TELFoRD.