Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-10-17
Tested recipes for the use
of all green things in
the market-Unusual
dishes easily prepared.
How to bake a squash.


half dozen good-sized parsnips. Cook
until tender. drain off the water. SKIN,
| cut crosswise in half or quarter inch
| slices, add a tablespoonful of gran
! full of butter and four tablespoonfuls
| full of butter and four tablespoonful
/ of sweet cream. Place on the stove
until the cream boils up; mash fine,
heap on a dish, set in the oven until
| a delicate brown and serve hot
French Fried Parsnips-PeeI some
| parsnips and cut them into long, thin
| strips. Place them in cold wafer for
20 minutes, dry them and fry In hot
lard the same as French fried po-
tatoes
Baked Parsnips.-Boil some parsnips,
peel and slice them lengthwise. Put
them in a buttered baking dish.
sprinkle with little sugar, salt and
pepper, pour a little melted butter
over them and bake until they are
brown
Parsnips With Egg.-Take three or
four parsnips. a little lemon juice. one
egg. some breadcrumbs and one table
spoonful Of chopped parsley. Peel
and wash the parsnips and IL large
cut in half. Cook in plenty of boiling
water containing a little salt and
lemon juice. When tender. lift out
and drain well. brush over with we'll
beaten egg, roll in crumbs and put
on a creased baking pan in a hot
oven to brown quickly. sprinkling
| with the parsley. Dish in a pyramid
| For the sauce. melt one heaping
tablespoonful of butter in a sauce
pan. stir in one tablespoonful of
flour until smooth, then gradually
| add quarter of pint Of milk. the
then add a dust of pepper. a few
drops Of lemon juice and a little salt.
, Rub through fine sieve.
| Baked Winter Squash.-When you
| want to cut hard SQUASH upon
! sion. take a gimlet and bore hole
| in the she'll; then insert the poins
| of a strong. sharp knife and bear
| down on 1t while striking the knife
handle gently with 4 hammer. The
| squash will be quickly divided.
Wash a small hard-shelled squash,
cut it in pieces. scrape out the seeds.
| add goods sized onion, boil until ten
| der, scrape out the pulp and mash
| thoroughly. Have ready some bread
| two cups of squash and beat in one
egg. Beat until very light, adding
/ salt, pepper, sweet cream and but
ter. Then add one cup of the crumbs.
stirring lightly. Put in a porcelain
or earthen dish and bake in hot
oven for twenty minutes.
Scalloped Salsify.-Scrape and slice
enough satisfy to fill three cups. Boil
! until tender, drain and season VIVA
| two tabIespoonfuls of butter. one cup
Have ready three cups of cracker
crumbs and put layer of them in
! the bottom of buttered baking dish.
pour in the satisfy. then add the
| other crumbs as a top layer. moisten
| with a quarter cup of milk and bake
| utes.
| Stewed Endive.-Six heads of endive.
| three quarters Of a pint of stock. one
! tablespoonful of butter. one table,
and pepper and croutons of toast or
fried bread. Cut off the stalks, outer
leaves and green portions of the
| leaves, leaving only the white part.
! Wash the white leaves thoroughly in
several waters and make sure they
| are free from insects. Cook for ten
! minutes in plenty of boiling saltec
, water: drain well and chop them. Melt
! the butter. stir In the flour. add the
stock gradually and stir until IL
! boils; cook for five minutes: put in
the endive. two teaspoonfuls Of lem
! on juice and salt and pepper to taste.
Let all simmer until the endive 10
| tender; place in a hot dish and gar
nish with the croutons of toast or
| fried bread.
| matoes and two small onions, and
| chop them. Chop forty small okra
! pods and one sweet pepper seeded.
| II you cannot get the fresh okra,
canned will do. Fry the tat from rom
fat add the vegetables and one tea
| spoonful of beef extract. Cover and
! let simmer for three-quarters OF an
hour. Stir occasionally. Season with
salt and pepper to taste: mix two
paste with cold water. stir It in. cook
until thick. add two sprigs OF fresh
| parsley chopped and serve hot
Okra with Corn.~-Take equal parts
| of canned corn and okra- chop hne
! and fry in hot lard until a light
| brown.
| Okra with Tomatoes.-Add some
| canned okra to stewed canned to-
| mato, season with onion. salt. pepper.
butter and q dash of vinegar.
| Okra with Patatoes.-Put a layer OF
| okra in a saucepan, and over 1t put
| layer Of sliced potatoes, cover with
| clear water and boil until the pota-
toes are tender; remove from the
| saucepan and season with butter. pep
| per- salt and vinegar.
| and trim of the green ends, leaving
about two inches of green beyond
| the white bulb. Boil carefully In salt
water until tender; drain. place on
| thin slices Of buttered toast. garnish
with hard-boiled eggs. serve with
| melted butter which has been sea-
soned with salt pepper and few
| drops Of lemon Juice.
| Stewed Vegetable Marrow.-Peel, cut
| In pieces and boil IL salt water until
half done. then drain and place in n
| stewpan with two tablespoonfuls Of
butter, little chopped parsley, salt
and pepper and cook slowly until
done. Put the marrow In deep dish
with some bits Of toast. add cup of
mink or cream to the liquid and when
| hot pour over and servc.
| Lenti1 Cutlets.-Lentile furnish
valuable food. To prepare them, take
. cup Of the lentils and soak over
| night, then cook in water to cover
until tender. Add three grated onions.
| a tablespoonful OF minced parsley, a
teaspoonful Of thyme and enough
breadcrumbs. to make q stiff mixture.
| Turn out on large plates and flatten.
shape like small outlets. When cold,
deep tat. Serve with mint or tomato
| sauce A small piece OF macaroni In
serted in the end Of each outlet to
simulate a bone adds to the realism
! Of the outlet.
Of white cabbage. cut in quarters and
remove the tough core. Soak in cold
water until crisp. then add one cup
| full OF celery. Cut in small pieces and
cook in an uncovered vessel with
boiling sailed water to cover. Add
little soda and cook until tender.
Drain. cut In small pieces and put In