The Bridgeport evening farmer., 1914-09-01
A CORNER FOR COOKS


 The delight of a summer meal is a cooling vegetable It stimulates the appetite, gives zest to the warm food, and chills the mouth without later irn- pairing digestion, as is so often the. case with frozen fare. Served alone or in combination with cold vegetAblsgs aspic, too, has the same refreshing ef- feet, while sauces made with a green vegetab bles add just the pfquant flavor th@R pleases when the weather is hot Ehe following meat sauces both sea- soned with cucumber are particularly appetizing.
 No 1=Remove the peel from a small cucunber.. Gut 1t Into mod erateIy thin slices and then into small squares. Melt one tablespoonful Of butter in small saucepan, put in the cut cucumber and pour in sufh- cient water to cover. Season with salt, pepper and dusting of sugar. Place a buttered paper over the top and allow it to simmer until it is tender. Prepare some drawn butter by melting half a cup of butter over a slow fire Then sprinkle in a table spoonful of flour and add a half cup of scaIded milk and a pinch of salt. Boil for a few minutes, stirring well. and then put in one teaspoonful of cold water.
 Sauce No. 2-Put the yoIk of two raw eggs into a basin and mix them together Add a seasoning of salt, pepper and a few drops of salad oil and whisk all together thoroughly. Now add more oil, drop by drop, WhiSking all the time, and continue to blend the oil with the eggs in the same way until the mixture is of about the consistency of mayonnaise. As soon as this result is obtained pour in slowly a dessert spoonful of l vinegar and a dessert spoonful of cucumber vinegar. Add a few drops more of vinegar. if necessary. Lastly I stir in two teaspoonful of cooked cu- 1 cumber cut into small dice-shaped pieces, and place the sauce on ice un- til it is required.
 Cold Vegetables With Dressing. Tomatoes and Water Cress.-Re- move the peel from some ripe toma,- toes and cut them into slices. Do the same with two large sweet oranges, being careful to take away all the l white skin and the pips Divide the slices of the latter into wedge-shaped pieces (not too small). Make a dressing with three tablespoonfuls of salad oil and two tablespoonsfuls of | orange juice. After mixing the i'm lgredients thoroughly, season with salt and sugar. Dip the slices of orange | and pieces of tomato into the dressing and arrange them around a salad bowl. Dip some fresh water cress 1 into the remainder of the dressing. Fill up the middle of the bowl with it | and pour over all the remaining dress ing.
 Il Potatoes and Tomatoes-Pass the I yolks of three hard boiled eggs through a sieve into a basin. Season with celery salt, pepper, dust of l curry powder and little sugar. Add I two tablespoonfu1s of salad oil work I ing it into the yoIlxs by degrees with a wooden spoon. As soon as a per ! feet1y smooth paste is formed, pour in a dessertspoonful of vinegar and a teaspoonful of white vinegar if han l dy. When the ingredients are thor oughly mixed add very gradually three tab1espoonfuls of cream and a small quantity of chopped parsley Remove the skin from cold boiled po- ttatoes and cut them into moderate ly thick slices. Cut some peeled to- potatoes with the dressing and ar Fl place the pieces of tomato among them.
 Aspic Dishes.
 Plain Aspfc Je1ly.-Put a pint o1 water into a stewpan with a bay leaf a small carrot, (sliced) an onion ir which three little cloves have been in serted, a few strips of lemon peel and a tablespoonful of vinegar. Lei the ingredients simmer for half ar hour, then add two ounceh of shee1 geIatine- When this has melted clarifs with the whisked white and the crush. ed shell of an egg. Strain and cool
 
 Argentine raised her appropria tioz for the Panama-Pacffc exposition from S1, ,Soo,O0o to S1, 700, ,oo0s
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