Evening star. [volume] (Washington, D.C.) 1854-1972, 1918-01-01
ITALIAN DISHES.
Chicken in Rice.

l
any means, it is always on our list of
permitted foods. for it cannot be ship
ped to our soldiers. This rule calls
fer nice fricassee chicken. II it
| weights four pounds or over you will
not need all of the chicken. The white
meat may be saved to make club sand
wfches or a little chicken salad and
! only the other parts used for this
dish. The chicken should he boiled till
very tender and then removed from
the bones and cut up in small pieces
| The bones should be put back in the
pot LIQUOR and cooked very gently for
an hour so that all the goodness still
on taen may be removed fne chick
| SOU, Or white stock. the Italian rules
| almost all of them call for stock of
some kind, but as bones arc always
| thoroughly boiled no additional expense
! is incurred in getting this stock. The
Italian housewife would be horrified
at Tho idea of buying soup bones at
20 cents. perhaps, especially to make
meat sock.
To get back to the chicken dish:
Wash cup Of rice in Il sieve and turn
| 1t into saucepan containing a quart
| of the chicken stock that has been
brought to the boil. It should be sailed
| to taste before the rice is added. Now
allow it to boil gently but constantly
till the rice is tender Drain off, saw
| ing the stock. now enriched with the
starch of the rice. for soup. Line a
I, deep pudding dish with most of the
rice and I'LL with the minced chicken.
placing the remaining portion of the
| rice over the top. u you desire you
| of grated cheese. The Italian house,
| wife would insist on Parmesan cheese
but since. apparently, that is not readi-
| ~ available on this side of the At
1 Ion to he
have to content ourselves with the
| American sort. The Italian method Of
serving this dish is with smooth
bland tomato sauce
Two Salads.
We are apt to get the idea that Ital-
| fans have but one general sort Of
salad-that made from lettuce or en-
dive or some other sort OF green
and vinegar and a suspicion-or per-
haps more than a suspicion-of garlic
But in truth the Italians have many
other sorts Of salad. and one of tho
favoIites is banana salad. Nothing
| could be more wholesome or nourish-
ing To make it. peel carefully three
bananas-ridding them of the long
bitter strings Cut them up in fine.
even slices. Now make a dressing by
blending thoroughly II tablespoons Of
olive oil, one-haR tablespoon Of vine
gar, the juice of half a lemon and per-
per and salt to taste. Pour this over
the bananas and set them away In a
! covered dish for an hour or an hour
| and half to mellow.
A so-called winter salad is made
! from three boiled potatoes, stalk OF
i tender celery, one boiled beet and some
parsley. Cut the potatoes as for pota-
to salad, dice the beet and mince the
parsley. Mix the vegetables and dress
i with dressing made by beating four
tablespoons Of olive oil into the beaten
yolk of one egg, adding two table,
spoons of cream. one tablespoon Of
vinegar and pepper and salt to taste.
This dressing, variation of mayon-
naise. is a delicious salad dressing ana
| may be used satisfactorily on any sort
of vegetable salad.
As They Cook Macaroni.
The simplest Italian method in To
have large bowl warmed. Butter the
bowl and sprinkle 1t with erated
cheese. Drain the macaroni and dron
it in the bowl. Make a hole in the cen-
ter and put in a big spoonful OF fresh.
sweet butter. Add a liberal quantity
of grated cheese and stir with two forks
till all is blended. and set in a warm
place until wanted.
Macaroni and Anchovies.
Fry small onion and a little
parsley in butter and add i've or six
anchovies boned and cut up. Stir into
the macaroni when boiled, and add
half a tumbler of white wine and cook
for twenty minutes. Serve with grated
cheese.