Evening star., 1914-04-26

THERE is marked tendency these
days to leave the cities and get
out on to the land. The wealthy,
those able to keep up two or three es-
tablishments, come into the city, it is
true. for the midwinter round of gayety,
but their country seats hold them later.
Cream Of Satisfy Soup.
Cut OF the tops Of three or four roots,
scrape, let them stand for a half hour
in cold water. then cook tender in water
and press through a coarse sieve. Add
to the pulp a little onion juice, pint
of milk and a tablespoonful of minced
parsley. Thicken another pint of hot
milk with a tablespoonful of -four cream
ed with a tablespoonful of butter. add
the satisfy mixture. press through a
sieve and return to the double boiler.
Add the beaten yolk of an eggs mixed
with half cup of cream. Stir until it
bubbles. then drop by spoonfuls into the
rot soup the stiffly beaten white OF two
eggs. Cook through. it will take but a
moment or two-take from the fire and
serve placing a spoonful of the eggs on
each plate. A sprinkle of ground pista-
chic nuts on each spoonful of egg as
served adds to its attractive appear
ance.
Sausage.
While sausage is not to be commended
for a steady diet. good sausage now and
then. especially on a cool morning, is not
an unwholesome breakfast dish Link
sausages are nice covered with water
boiled few moments and then Drowned
in the oven. Another appetizing way Is
to pick the sausage apart, then cook 1t
in cream sauce like dried beef. Sausage
and onion make a good combination.
Allow the tablespoonful of chopped on
.on to each pound Of sausage: brown it
in the saucepan with the sausage and
sprinkle over the sausage. Fried apples
or apple sauce are also excellent addi-
tons to sausage.
Lentil Croquettes.
Boil half a pint of split Ientils that
have been soaked over night until tender
and run through puree sieve. Cook a
sliced onion in butter until yellow add a
chopped tomato and salt and pepper to
season. Mix these ingredients with the
lentils, and let the mixture get cold.
When quite firm shape the croquettes,
dip in egg and bread crumbs and fry a
rich golden color. These are nourishing
and sustaining, yet very cheap.
English Plum Charlotte.
Put a quart of canned plums in a sauce
pan on back Of range. When heated
through add sugar to make rich and
sweet. Take three or four slices of light
bread. trim off the crust and soak in the
fruit juice. slice at time Take a
pudding mold. add some of the plums.
then a slice of the soaked bread and SO
on until all is used. If any juice re-
mains, pour over the whole Set in cold
place for several hours. or over night;
turn from mold and serve with cream.
Macedoine of Fruit.
This may be made with any combina-
ton of fruit. fresh or canned, dried or
preserved At this season of the year a
mixture of fresh pines with oranges,
prunes and any leftover fruit juices can
be utilized The little evaporated Ger
man cherries make a rich, fr,Iity juice.
Wash, soak over night and stew gently
until all goodness is extracted. Strain
and sweeten. Add a pineapple peeled
over night, the pits removed and the
meat cut in small pieces, two or three
oranges peeled and cut in bits. and any
surplus left over from canned or pre-
served fruits. Stew gently. sweeten to
taste, and serve with buttered waters or
brown bread sandwiches. This will keep
for some time. II it shows signs of fer
menting. boil up again.
n desired. gelatin may be added to
this, allowing a level tablespoonful of