Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-04
Delicious Recipes for May

on a hot platter, arrange the vegetables
in d circle around the meat and. serve
hot. If preferred the vegetables may be
cooked separately and each mounded by
itself but it is easier and pretty the
other way. Caulifower broken into
flowerets, a few brussels sprouts or
slices of beets make a nice change and
addition.
Baked Liver and Bacon.
Lay thin slices of bacon in a frying
pan and over il arrange slices OF Calls
liver. Cover with another layer OF bacon
and bake until nicely Drowned. Garnish
with water cress parsley and serve.
If a still heartier dish is needed fry or
peach eggs and arrange in circle about
the meat.
Dandelion Greens.
Where tho housewife has a lawn or
field or country road TO draw upon she
can levy upon these. for dandelion leaves
that are TO be had for the gathering and
furnish a delicious and wholesome dish
of greens. In the big city markets
blanched cultivated dandelions are 4
prominent feature Of the huckstor's
stalls. but they are equally good. Il her
cultivated or wild. The young leaves
are suitable for salads from April TO late
June while for cooking they may be
used even later After blossoming the
dandelion grows tough and bitter. but IN
he early spring and summer Il Is worthy
a place on any table Gather in the morn
ing while fresh from the dew Wash
thoroughly then let stand in cold water
for an hour or two to crisp and freshen.
Drain. put into saucepan, cover with
boiling water cook twenty minutes or
longer. if rather large then turn into a
colander. Drain, pressing free from
moisture. Chop. put generous spoon
full of butter or olive oil in the frying pan.
and when hot. add a tablespoonful OF
-four. Blend. add the leaves. salt and
pepper to taste. moisten with broth, toss
and shake until thoroughly heated. then
dress on warm dish. and serve hot with
garnish of hard-bo.led eggs quartered-
Orange Fritters.
Peel three or four oranges then slice
removing the seeds. or break into seq
ments, as preferred. Sprinkle lightly
with little sugar and lemon juice To
make the batter. beat the yolks of two
eggs until lemon coIored and thick add
half cupful of milk water. a table
spoonful OF olive oil or butter. salt
spoonful of salt and cup of -four. or
enough to make batter that will drop.
Add the whites of the eggs beaten stiff.
then dip each slice or segment of orange
into the batter and fry in hot ham fat
or pork drippings. Drain on soft paper
and serve with Droiled ham
Spinach Salad.
Cut off the roots Of spinach remove all
yellow leaves. and wash thoroughly
through several waters until the water
looks absolutely clear DO not pour the
water off the spinach. but lift il each time
into clear water. SO that the sand and
grit will remain in the bottom of the
pan. Now shake quite dry and put
into kettle adding about a half cupful
of water. or just enough to keep from
sticking. Cook fifteen minutes from the
time IL begins 10 boil. less time even il
the spinach be very Young and tender
then drain. pressing hard to extract all
the water. Chop nne. season with salt
pepper. two tablespoonfdls of refined veg
etable oil and quarter cupfuI of grated
horseradish. Pack in little carthen moIds
or cups and set where they will &c; cold
and firm. When ready to serve turn our
on lettuce leaves dress with any salad
dressing preferred. and garnish with
sliced hard-boiled eggs.
Rhubard Cobbler.
Butter a deep earthenware pie dish and
fill with rhubarb. unpeeled but thor
oughly washed and cut into pieces half
an inch long. Add sugar to sweeten.
then cover with rich pun paste, or, *
preferred frittcr batter of eggs, -four,
milk and salt, allowing a large table
spoonful of flour to each egg. a teaspoon
FIJI Of baking powder to each cup OF flour
used. and milk to make the right consist
ency. Pour over the rhubarb. which
should be slightly heaped I'm the center.
and bake until light and brown.
EMMA PADDOCK TELFORD.