Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-05-18


scrape and cut into dice two me-
dium-sized parsnips. four roots of
satisfy, one root of celery and slice one
onion. Slice a quarter pound of fat salt
pork and lay in the bottom of a stew
pan. Over 1t place q pound and a half
of lean veal, add the vegetables. cover
with boiling water and simmer gently for
two hours or until the meat is tender
Take up the meat on a hot platter. ar
range the vegetables around it, thicken
the gravy and pour over the meat. adding,
if desired, the juice of a small sour or
ange or lemon.
Cowslip Vinegar.
Put one quart Of cowslip (primula) pips
into a jar with three pints OF white wine
vinegar. Cork tightly and let it remain
for ten days Strain. bottle and seal. An
excellent addition is a few sweetbrier
tips, three or four to two cupfuls of the
liquid.
String Beans, italian Fashion.
The Italians deem string beans a vege-
table worthy of especial consideration.
and their method of cooking them is well
worth adopting. After stringing the
they are put to soak for half an hour
in cold water. After this they are well
drained. and thrown into a saucepan of
boiling sailed water to which two table
spoonfuls of olive or other sweet vege-
table oil is added for each quart of the
beans. Now they are gently simmered
for half an hour or until tender. When
more seasoning and plenty of sweet
butter. A variation is often made by
adding a half cupful OF tomatoes to the
beans at the same time the boiling water
and oil are added. Still another way
of seasoning string beans for a gala
day is to add a little grated cheese,
some chives. minced parsley. the yolks
of two eggs with a tablespoonful of
powdered sugar and a cup of whipped
cream
A Chocolate Loaf Cake.
Beat to cream oRe-half cupful of
butter and a cupful and a half of sugar
Add three eggs well beaten. one cupful
of milk. three cupfuls of flour sifted
with three teaspoonfuls of baking powder
and a pinch Of salt, one quarter cake Of
Of vanilla and cupful of Clipped
raiSinS or dates.
Rhubarb and Nut Conserve.
Wash but do not peel enough nice rhu-
barb to make three and q half pounds
Add to the juice Of two lemons and three
pounds Of sugar and cook about twenty
minutes Then add one-Quarter pound or
pistache nuts or hickory nuts or almonds
well chopped, also the grated yellow rind
of the lemons, and cook twenty minutes
longer. Turn into sterilized glasses and
seal. This is an excellent accompani-
ment for cold lamb or veal.
Rhubarb and Raspberry Pie.
Wash but do not peel the rhubarb. slice
small, scald for a few moments in Just
a tiny bit of boiling water. drain well
and add to an equal quantity of fresh or
canned raspberries. Sweeten to taste and
fill into crust. Cover with strips of
pastry arranged lattice fashion or an en-
scarce the addition of rhubarb helps out
without changing percepiibly the flavor
of the berries.
California Popovers.
For one dozen popovers that may be
baked in stoneware cups or gem pans, al
low one cup of pastry -four half tea
spoonful of salt, four eggs and a pint of
rich milk Beat the whites of the eggs
to stiff froth with a wire cake whip
and set aside. Beat the yoiks with q
Dover beater, and add to them the milk.
Sift together liberal pint of -four and a
half teaspoonful of salt, and beat the
milk gradually into it, still using the
Dover beater. When the -four, milk and
eggs form stiff batter without Jumps
take out the beater and gradually fold In
the stiffiy beaten whites. Do not stir
once with a circular motion after ADDING
49, 20 am N
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