Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-09-21

the health of the school child-preven-
ton rather than cure.
Lamb Roast With Green Pepper
Gravy.
Buy breast of lamb with little fore
leg attached. Separate the leg and lay
both pieces in a baking pan that has a
tight cover. Salt. add boiling water,
cover and roast tightly covered for half
hour. adding more water. If necessary
Then uncover and place around the meat
sweet potatoes cut in halves lengthwise,
small white potatoes or large ones also
halved. two small onions cut in pieces,
and two or three slices each of sweet
green and red peppers.
Salt the vegetables, cover with boiling
water and leave pan still covered in me-
dunn hot oven for another hour or hour
and half. When ready to serve, take
meat and potatoes on the platter, mash
the peppers and onions with fork add
Drowned flour to make rich sauce and
when it bubbles enough more hot water
to make consistency required
Mint Jelly.
Pour two cupfuls Of boiling water over
bunch of freshly bruised mint leaves.
Then steep closely covered. for a half
hour. Strain and to a pint of the liquid
add one package of currant. lemon or
other acid patent jels or a half package
OF gelatin that has been soaked in little
cold water reserved from the amount
measured out in the first place. Add
sugar to sweeten and apple or lemon
juice to make as tart as desired.
Add also a little green vegetable color
ing, stir until well dissolved and set away
to cool. AS it begins to thicken add two
tablespoonfuls of capers or picked mas
turtium seeds, pour into tiny individual
moldS and set away to harden. When
cold turn out and garnish with tiny
SprigS Of mint.
Baton Rouge Creole Soup.
Slice one onion and fry brown in a lit
tie butter. Add one can of tomatoes. one
carrot scraped and diced, little minced
parsley, a sprig Of thyme and a half
dozen cloves. Put in a kettle with two
quarts Of water and simmer slowly for
two hours. Cook two tablespoonfuls of
rice and keep where it will remain hot.
When the vegetables are tender rub
through a sieve, season to taste with
salt and pepper, add the rice, simmer ten
minutes longer and serve.
Cucumbers With Cream.
Slice cucumberS and put into cold salt
ed water until wilted. Rinse in fresh cold
water and pat dry on a towel. Season
with salt and pepper and serve with thick
sour cream poured over them.
Escalloped Tomatoes.
Peel and cut in slices about half an
inch thick. Place them in alternate lay
ers with soft bread crumbs In a baking
dish. dredging each layer with pepper.
salt and very little white sugar. Have
the top layer one of tomatoes. Place
small piece of butter on each dish and
sprinkle with bread crumbs. Cover the
baking dish and bake its contents for
about half an hour. During the last five
or six minutes of baking you may leave
the dish uncovered.
Cottage Cheese Sandwiches.
Cut slices of brown bread about one
half inch thick, not removing the crusts.
Rub one-half pint of cottage cheese to a
smooth paste. then press it through a fine
sieve: add slowly, beating all the while.
two tablespoonful of melted butter one
half teaspoonful of salt and two table,
spoonfuls of thick cream. Spread each
slice of bread thickly with this mixture.
Cover with a very thin slice of white
bread and on top of this put another thin