Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-03-09
SEASONABILE RECIPES

size, wash thoroughly. peel and soak in
cold water for half an hour. Put on to
boil in salted water, boiling hard, and
cook half an hour until soft, but not
broken. Drain carefully, place the ket-
tie on the back Of the stove, uncover. to
let the steam escape Mash well. then
add to each pint of mashed potatoes
tablespoonful Of butter, half teaspoon
full OF salt. quarter OF teaspoonful OF
pepper and cream or hot milk to moisten.
Beat with a fork until light and creamy,
then turn out on a hot vegetable dish,
but do not smooth the potatoes over, as
that makes them heavy and compact. II
not quite ready to serve the potatoes,
put the kettle containing them in a ket-
tie of hot water until ready.
Breakfast Eggs.
one or two eggs, taking care not to break
the yolks. Sprinkle with salt and pepper.
and bake until the yolks are set Dot with
bits Of butter and arrange couple OF
thin slices Of bacon at the side OF each
egg. Send to the table in the ramekins
set on a folded napkin on each plate.
Clam Fritters.
The secret of success in cooking clans
Is not to overdo them. Long cooking
toughens. Simply cook until the edges
curl. To make fritters, which are ex-
cellent for breakfast, supper or luncheon.
steam the CLAIMS until their shells begin
to open, then remove and chop. saving
the clam juice. For q family OF four,
twenty-five CLAIMS will be sufficient for
a meal. Having chopped the clans fine,
put into mixing bowl and sift over
them two scant cupfuls Of pastry -four.
Beat three eggs, whites and yolks sepa-
rately. Add to the beaten yolks cup
full of clam juice that has been strained
through a cheesecloth and a quarter tea
spoonful Of soda dissolved in a teaspoon
full of hot water. Stir well, then fold
In the stifhy beaten whites. adding, a
trifie more flour II the batter seems too
thin. Have ready q kettle OF bubblfng hot
fat drop in the batter by the teaspoon
full. fry a deep golden brown on both
sides and serve with garnish OF sliced
lemon, corn or graham mullins or pop
overs.
Irish Bacon and Greens for st. Pat
rick's Day.
To serve eight persons take two pounds
of Limerick bacon. IL you can get it-if
not, the best this country affords. Also
have ready a half peck Of well washed
spinach or kale. Soak the bacon for
twelve hours in cold water. then scrape
clean, put IN a. kcttle Win colo water 70
cover, bring slowly to boil and simmer
two hours. Add the spinach or kale,
simmer another hour, then drain both
bacon and spinach and place the latter
on the serving platter. Cut the bacon in
slices and arrange around the bed of
spinach, then serve with Irish potatoes
cooked In their jackets.
Escalloped Onions.
Peel half dozen large onions and lay
in cold water for an hour. Cut In thick
slices and put on to cook in boiling sailed
water. Boil ten minutes. drain and cover
again with boiling water. Cook until
they are tender. but still Arm. Have
ready pint of rather thin cream sauce.
Butter baking dish, put In q layer OF
onions, then one Of the sauce and sprin-
kle with bread crumbs. Add another
layer Of onions, then sauce and crumble
and so on until the dish is full, having
the last layer Of buttered crumbs Bake
In q quick oven until brown A little
cheese may be used with each layer Of
crumbs IL desired There should be
enough Of the thin cream sauce used to
show generously about the onions when
served.
EMMA PADDOCK TELFORD.