Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-08-18

/ ~ lFoh the market, vegetables
- should be put in cool dark
u place Even few hours in tho
hot kitchen will impair their
flavor. Before washing vegetables pick
over, eliminating as much dirt and refuse
as possible This is particularly advisable
with spinach and green's OF various sorts.
| In the case Of all vegetables remove I'M
ripe or decayed portions.
| Do not husk corn or shell fresh peas
and beans until just before cooking
String beans can be strung and laid in
cold water. IL potatoes are peeled some
time before cooking be sure TO let them
lie in cold water until required Other
wise they will turn black. Any vegeta-
bles may be put into cold water. If de-
| sired In the case OF cabbage. cauli-
flower. lettuce or other vegetable in which
insect life may be concealed 1T is safer
to add a little salt to the water in which
they are placed.
The legumes such as peas. beans and
lentils should be cooked in water either
softened by boiling or by the addition of
little bicarbonate of soda. in the pro-
portion of teaspoonful of soda to every
gallon of water. The harder the water in
which legumes are cooked. the more pro-
unpalatable and inoigestible the product.
Root vegetables. on the other hand
beets, carrots. onions. turnips potatoes,
satisfy parsnips and also cabbage and
caulifiower-retain their juices better
when cooked in hard water.
In cooking Brussels sprouts or onions
the water should be changed two or three
times in order to carry off some of the
strong flavor.
Tubers should be cooked a long time.
while green vegetables deteriorate with
overmuch cooking. This Is especially
true in the case of asparagus and corn.
Be sure to keep vegetables warm until
ii is time to serve them; unless they
are to appear in the form of salads.
when they should be very cold
Do not put leftover vegetables into the
soup pot. They may be added to a soup
that is to be eaten at once, but IL left
to stand In the soup pot they viii turn
its contents sour.
The Irishman's way of cooking the po-
tato in its jacket is correct because in
this way the salts are retained. The best
method is to bake them. the next to
steam them. If boiled, there should be
an abundance of boiling. sailed water
In order to burst the starch granules and
make the potato 'mealy."
A novel and dainty way of cooking
little new onions is to boil them and
serve them on toast. similar to asparagus.
An English method OF cooking beets
is to bake them covered with a little
hot water in the pan. When steamed ten
der they are peeled, sliced and served
with a little oil and trifie OF lemon
juice.
A sprig of parsley with a dash OF salt
taken after one has eaten onions will
remove the disagreeable odor from the
breath.
Boiled Sweet Corn.
Boiled sweet corn is one OF the greatest
gustatorial delights of the summer. yet
there is no vegetable more frequently
spoiled in the cooking. Most persons
cook corn too long. and the longer ii is
cooked the harder it becomes.
The best and easiest way OF cooking r
is to select evergreen corn, thick ears with
tender green husks. dark silk and slender
stems. Strip of the outside husks, turn back
the inner and remove every fragment of the
silk. Cut out any imperfections, turn
back the inner husks and fasten in place
with one of the outside husks. Pack in
the kettle and cover with a thick layer
of the outside husks. Fill the kettle with
cold water, set over quick fire and cover
closely. Watch carefully. and when the
water has boiled just five minutes after
reaching the boiling point remove at once
from the fire. Serve we'll wrapped in "A
serviette. Cooked in this way. and eaten
as corn should be. from the cob, it will
be found delicious.
Potato and Cheese Scallop.
A scallop of potatoes with Parmesan
cheese makes an excellent luncheon or
supper dish. Cover the bottom of but
tered pudding dish with cold sliced boiled
potatoes, salt and pepper add little
cream sauce and then liberal scatter
ing of the cheese. Add another layer of
potatoes and sauce and second of cheese
for the top. Cover with bits of butter
and bake.
Tomatoes Stuffed With Green Corn.
Tomatoes stuffed with green corn ara
among the tasty entrees of this season.
Cut the kernels from two or three ears
and mix them with the pulp taken from
the inside of the tomatoes. Season with
salt and pepper and a little butter, iii
the tomato shells and put back the slice
taken from the top OF the tomato. Turn
a little hot water into a shallow baking
pan and bake until the tomatoes are ten
der-about fifteen minutes.
Eggs Baked in Tomatoes.
Select round smooth tomatoes and
wash, but do not peel. Cut thin slice
from the top OF each and scoop out
enough of the pulp to leave a space large
enough to hold an egg Season these lit
tie nests with salt and pepper, and care
fully break an egg in each. Cover the
bottom of a shallow pan with hot water.
olive oil or bacon fat. put the tomatoes
in il, and bake covered. about fifteen
minutes. Season with butter and serve
on toast.
Peppers Stuffed With Meat.
Chop any kind of cold meat you may
have on hand and mix with equal pro-
portions of bread crumbs and season with
salt and a small amount OF minced onion.
Make brown sauce of butter and flour,
add boiling water and some strained to-
matoes With this sauce mix the pre-
pared meat and crumbs to a moist but
not too soft consistency. Stuff the pep
pers with this mixture, stand upright in
a baking pan and pour around them a
cupful Of hot water. Bake In a moderate
oven twenty TO thirty minutes. Serve as
an entree or luncheon dish. using the
remainder OF the brown tomato sauce
with them.
EMMA PADDOCK TELFoRD.
A feature of the new frocks is the use
of sashes with short ends hanging down
the side of the back. These sashes are
mostly of the material for velvet ribbon.