Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-06-29

be prepared in winter also. using
canned corn and canned sweet pep
perS.
When Dreaming potatoes. cut them
cold boiled. then sprinkle generously
with flour and mix all together. Add
the amount of cold milk desired. and
put all on the fire to cook. AS II
heats stir gently. 1t will thicken
will be smooth and creamy. This does
| away with the disagreeable task OF
making thickening. and the whole IS
completed in half the time and with
half the work.
Knead into leftover mashed po-
tatoes as much flour as It will hold.
Mold into fiat, round cake. cut INTO
four triangular pieces. roll in nonr
and brown on both sides; using as
little fat as possible. When brown
cut in two lengthwise. butter: fill with
slices of crisped bacon and bits OF
cress. and serve.
A good luncheon dish may be pre-
pared from leftover tomatoes. either
canned or fresh. by stewing. until
thick with a little onion. chopped
green pepper. or both; then thicken.
using a teaspoonful of -four to cup
of tomato. Pour over slices OF toast.
Sprinkle with grated cheese just peIore
serving.
Add quart of water to one pint OF
baked beans, and let simmer on the back
of stove for two or three hours Press
through colander and flavor with celery
salt. pepper and the Juice OF lemon.
Serve with slices of hard-boiled egg cut
into it. This is a delicious, nour1sh!ng
soup
Cook some shelled beans in the usual
way. Make batter Of egg and cracker
crumbs and dip the beans into 1t. Trying
| in deep fat until brown. The fat should
| be very hot when the beans are put INTO
| it, and they should also be served Whlle
hot.
! Pare six white turnips and cut into
| small cubes, add three tablespoonfuls OF
! butter, pepper and salt Place in well
buttered bag and cook for about twenty
! five minutes. Serve with parsley. A
/ cream sauce may be served
The outer stalks of celery. frequently
rejected as too tough for salad. make
an appetizng vegetable when cut In
| cubes, cooked in boiling water until ten
| der. sailed and then mixed with rich
white sauce. Celery stalks are also ire
| quently used as fritters. In this case
! they are boiled until tender. cooled and
dipped into fritter batter made OF a
| cup Of sifted flour mixed to thin batter
| with the well beaten yolks Of two eggs
half cup of milk or water. tablespoon
| full Of olive oil or melted butter. celery
salt and pepper. Just before frying, add
the whites of two eggs. beaten stin. DIP
! the pieces of celery into the batter ana
/ fry three minutes in hot fat.
! Carrots have special properties that
| greatly aid digestion and clear the COM
/ plexion. and for this reason they are
! welcomed upon the family table when
/! served in appetizing ways. They will not
! need scraping If they are washed and then
! boiled for about five minutes. Pour on
| the boiling water, let cold water run on
them until they are cold enough to handle
and the skins will then slip off like beet
| skins.
| Chop three or four good sized carrots.
! cover with soup stock, add a tablespoon
| ful of chOpDed onion and teaSpOOnful OF
sugar Simmer until tender. season with
| salt. pepper. chopped parsley and the
| juice of half lemon. and serve hot.
! Select large. perfect carrots. wash thor