Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-05-24
E,LIClOUS ORIENTAL DISHES

and ounces. The standard dolma mix
ture consists of the following ingredients:
Meat, one pound of fat and lean lamb
or mutton. ground fine; rice. one-quarter
pound, well washed dry onions, three or
four medium size. finely chopped; pars-
ley, one bunch, chopped: water, two or
three tablespoonfuls; salt and pepper to
taste.
there Is more stufing than needed make
walnut sized balls of the remainder and
cook with the 'dolma."
Stuffed Tomatoes (Dolma).
Take ten or twelve good. round toma-
toes and cut the tops in such way that
one side remains affixed to the whole
tomato. so 1t can be turned back for
lid after the filling is in. Dig out the
center of the tomato with a sharp knife
or spoon and fill with the dolma mix
ture. This done, piece each on the four
sides with a fork and arrange tightly
side by side in a deep. fiat pan. Be
tween the stuffed tomatoes put the CEN
tiers taken out, which will enrich the
gravy. Pour one or more cups of broth
or hot water over the stuffed tomatoes
and place the pan on a slow ire for
boiling or in a moderately hot oven for
baking. 1t will not take long. Serve
hot.
Green Pepper Dolmas.
Use ten or twelve large, round pep
pers, cutting off the tops and removing
the seedy parts with the fingers. FIJI
all lightly with the dolma mixture,
pierce each pepper on the four sides with
the point of knife and arrange them
tightly side by side in a casserole or
deep, fiat pan. Cut two or three ripe
tomatoes in slices or use four or hVe
fnyro afrae a nj
place between the peppers. adding one
cupful or more Of broth or hot water.
Cook either on slow fire or In mod
erately hot oven and serve hot.
Onion Dolmas.
Take a dozen or more large. dry
onions, skin and cut each on one side
lengthwise. Put in boiling water and
cook about ten minutes. or until they are
soft enough to take each onion layer
apart without tearing. Take small por-
tons of the dolma mixture. tuck in and
wrap in each section of the onions and
arrange side by side in d deep vessel.
pouring over the whole the juice of two
or three ripe tomatoes. fresh or canned.
a pinch of red pepper and a cupfui OF
broth or plain water. Cook over slow
fire or in a moderate oven and serve hot.
Oriental Baked Bean Salad.
Peel and slice eight button onions in
delicate rings. Pour cold water over
them and press hard with the hand to
remove the strong taste and much of the
odor Drain we'll Place in the salad
bowl a pint and half Of cold baked or
boiled beans, mix the onion in lightly.
together with a teaspoonful Of salt. a
half teaspoonful of paprika. two table
spoonfuls olive oil, a teaspoonful or white
sugar and a scant cup of vinegar. Mound.
garnish with olives, two hard-boiled eggs,
sliced, and lettuce leaves.
Dutch Potato Salad
One of the fastest of potato salads is
made from waxy yellow potatoes. cooked
with their jackets on. then peeled. cut
I'D while still warm and dressed before
they become cold. Put the potatoes into
a salad bowl, then pour over them a lit
tie hot water, or, better still. little
hot broth from the soup kettle: Season
at once with salt. pepper. and TOT every
spoonful of vinegar use four spoontuis
of olive oil. Add as you like chopped
onion parsley. chives or celery toss With
out breaking the potatoes. then set in the
ice box to chill When ready TO serve
put into individual lettuce leaves or
salad bowl lined with lettuce, and on top
put spoonful OF polieo dressing DIS
garnish.
Buttermilk Salad.
To one pint of cold boiled potatoes. |
sliced or cut in cubes. add one cupful |
of stale bread also cut in cubes. Fry in |
pork or bacon drippings to crisp brown. |
sprinkle literally with salt and pour over |
all a pint of fresh sweet buttermilk. Serve |