Evening star., 1915-11-30
Some Recipes.

surprise the family now and then
with a new dish, and set them guess
ing as to what it consists OF. Ihose
who taste vegetable sausages for the
first time are sure to be puzzled.
These are made by soaking one ana
one-half cups of lima beans overnight
and cooking in salted water until Ten
der. Then they are put through po-
tato ricer, and two tablespoonfuls OF
butter, salt and pepper to TASTE oash
of tobasco, or any very hot sauce anu
a pinch OF thyme is beaten into the
pulp, If too stiff, moisten with beaten
egg. Form the mixture into small
sausage shapes, dip in beaten egg ana
Nour and fry until nice brown on all
sides. This is a nourishing dish, cost
ing very much less than meat sausages
and probably more wholesome.
Another surprise as a. luncheon or
supper dish Is curried onions. The
onions are fried to a golden brown.
seasoned with salt and pepper and a
teaspoonful Of curry powder. !. ..,r Two o
few drops of lemon juice. When the
eggs are cooked the dish is ready to
serve.
onions prepared in the following way;
Choose large onions and boil until
tender. Cover the bottom of baking
dish with buttered bread crumbs. Lay
the onions in and cover with thick
white sauce. Sprinkle the top with
crumbs, and bake until delicate
brown.
one cup each of any cold faxed fish
ana rice. These are put into double
boiler to get very hot. Then one table
spoonful of butter, one egg and sea-
soning OF salt and pepper are anaed. aa
To vary the methods of serving eggs
combine with mushrooms. Peel and
wash half pound OF mushrooms. fut W
in saucepan with one-quarter cup OF
milk, one tablespoonful of butter. a
pinch of salt, and a dash OF some
| piquant sauce. Cook ten minutes very
| the mixture come to a boil. Poach the
eggs. Place the mushrooms on a hot
| platter with the eggs on top.
| A novel salad consists OF celery. ap-
about two inches long. arranged upon
| lettuce leaves and covered with a
French dressing.
unusual way of serving cold pars-
nips is to cut in slices lengthwise,
dipping each into molasses and frying
in deep fat =,
Mock crab sandwiches will be a
change from those usually served at
cup of grated cheese. four table
spoonfuls creamed butter. one-half tea
spoonful Of salt, a little paprika. one
half teaspoonful Of mustard. one tea,
spoonful each Of anchovy paste ana
vinegar, and two Tablespoonful OF
chopped olives. These are blended into
a paste and spread between rounds Of
white bread.
Cooking Chicken.
The age of a chicken determines the
| method of cooking. A young chicken
| is usually roasted in the oven. but 1t
VIII be much more moist and tender
II pot roasted on the top OF the stove
| 1t will go farther. too. because oven
| cooking dries up the meat
To pot roast prepare as for roasting
| dredge with -four and rub in seasoning
| thoroughly. but do not stun the chick
| en- Melt two tableepoonfuls of butter
| or its substitute, in the pot and put the
| bird in to brown, turning frequently
| II should be nice brown in about flf-
half cupfui Of hot water, cover close
| " and simmer. Basic about every ter
II minutes and add water as necessary
Allow twenty minutes to the pound
after the FIRST water is put in. Serve
on a hot platter and make gravy from
the liquid in the pot.
Chicken soufie is an unusual dish
but 1t is delicious. Cold boiled chicken
Is run through a food chopper to max,
two cupfu1s. A white sauce Is made b.
blending two tablespoonfuls Of houl
with two OF butter and cooked will
two cupfuls OF milk. seasoned with salt
cayenne and chopped parsley. Tht
minced chicken and half a cupfu1 o.
bread crumbs are stirred into the sauce
! Two eggs are beaten. yolks and white,