Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-05-23
What You Should Know About
Peas, Beans, Corn and Cucum-
bers-To Prepare Mushrooms,
Beets and Peppers.

Be careful to have an evenly pal
anced menu at all times. Many cooks
are apt to prepare too many starchy
foods at one meal. For instance, they
will have potatoes, macaroni, beans
and rice for the same meal, careful
survey of the table showing too much
starchy food. and perhaps an absence
of green vegetables and salad. Do
not serve bouillon. roast beef. peppers
stuffed with minced ham and chick :
en- salad for here there is prepond-
erance of meat. There is the same
trouble with a vegetarian menu when
includes potatoes and spaghetti, with
rice for dessert.
To Cook String Beans.-Wash the
from sand, put them into pot with
boiling water and let them parboii,
Throw them into colonder, let
stand until cool and string them.
which can be done in a short time. Rinse
again and boil in slightly sailed water:
TO three quarts of beans add a I small
onion or piece of fat bacon: When
the beans are nearly done allow the
water to boil away. leaving the beans
dry. Season them with pepper, salt and
butter, stir into the mixture two pota-
toes that have already been mashed and
and serve.
Baked Eggplant eggplant, two
tablespoonful of butter. one-quarter OF
an onion. chopped fine. two tablespoon
fuls Of breadcrumbs and the yolk of one
egg. Parbol the eggplant until it Is
tender. but not soft. scrape out the in.
side. but do not break the skin. Heat
the butter and in it brown the chopped
onion. Mash the pulp of the eggplant and
mix it it with breadcrumbs and egg, salt
and pepper to taste and fry the mixture
in the melted butter few minutes, re-
and bake: sprinkle on top with cracker
crumbs and haste often.
Cream Of Asparagus.-Three table
spoonfuls of butter. three table
spoonfuls of -four. three pints of
stock. one teaspoonful of chopped
parsley, two punches Of green as,
paragus, one-half cup Of cream and
the asparagus. reserve the tips and
add the stalks to one pint of cold
water. Boil five minutes. drain and
add the soup stock and onion. Boil
thirty minutes and rub through a
sieve. Heat the butter, add flour. the
tips and the seasoning. Cook with
the hot stock and milk. Serve with
the tips and croutons. One-half cup
Of whipped cream should be added
just before serving.
6akoQ boeCS.-W ASH lnc DcelS, pun
them in a baking pan and bake until
tender. Remove the skins. put them
in q dish and pour over them
dressing made by melting two table
spoonfuls of butter in saucepan.
stirring into it two tablespoonfuls OF
flour and adding one cup of vinegar
and cooking until it becomes smooth
sauce. Add salt and pepper to taste
Cooked Radishes.-Cut in slices
about one-half inch thick. Place in
stewpan with sailed water and boil
for about ten minutes. then transfer
them to a frying pan in which a
good-sized piece Of butter has been
melted; add pepper, salt and tea
spoonful of sugar as seasoning and
let the radishes simmer until tender.
Try the following when a recipe
calls for mushrooms with steak and
you have no mushrooms: Peel and
slice some large radishes, and when
you put your steak in the pan turn
in the sliced radishes and allow them
to cook in the Juice Of the steak
until quite brown. Before taking
them out put in a generous piece of
butter. Season with salt and pepper.