Evening star., 1920-03-26

OF maSneQ potato anu ~.
pound of peanuts chopped fine. Let
the mixture heat a minute and then
spread it on a plate to cool Make II
into balls, roll them in Drowned
crumbs, heat in the oven and serve
with good thick sauce made with
either meat or vegetable stock.
Cottage Cheese Pie.-Take one pint
Of cottage cheese. seasoned with salt
and pepper, the stiffiy beaten yolks of
two eggs. one-half cup of granulated
and a dash of nutmeg. Work all the
ingredients together and I'LL one pie
crust. When the pie Is baked cover 1t
/, with the beaten whites OF two eggs
! sweetened with two tabiespoonfuls OF
sugar. Let 1t stand in the oven a mo-
! ment. 1t Is good served either warm
or cold.
Spanish Spaghetti.
Rub through a strainer one pint OF
stewed tomatoes. Brown In the fry
ing pan two tablespoonfuls OF butter
and one tablespoonful of -four. Add
three bay leaves. three teaspoonfuls
of sugar. one-half teaspoonful Of salt.
a generous shake each of pepper and
paprika; add one teaspoonful Of table
cred. on back of stove for an hour.
Remove. strain, pour over boiled
spaghetti which has been we'll
drained; crate cheese over the top and
brown In the oven tort en- minutes.
Serve very hot
Hot-Pot.-Cook two car
l~rots. one medium -sized 'turnip and
two onions in boiling salted water
for twenty minutes. Slice them. add
six tablesRoonfuls Of canned tomato
baking dish, sprinkling salt and pep
per and little cooked hominy or
rice over each layer. Half fill the
dish with tomato Juice ,d and arrange
minutes and sliced. on top with the
slices overlapping. Dot over with
small pieces of butter or. dripping
and bake two hours in a moderate
lover or until the potatoes are soft
| and Drowned.
| Spinach Pats.-Finely crumb the
inside of one-half loaf Of stale bread.
soak the crumbs in water and squeeze
them dry. Cut the crust into small
squares and fry them to golden
! brown in hot butter or OIL To the
bread crumbs add a small onion
! cooked soft in butter and chopped
| fine. one e-half peck of spinach. picked
over. washed and chopped; a table,
pinch of salt and the fried crusts.
To bind the mixture. add two eggs.
Form it into small pats. Dust them
with bread crumbs, cracker crumbs
brown on both sides in a nat frying
pan. The pats are particularly good
served with baked ham.
Scalloped Asparagus Carefully
gus and stand them upright in a
kettle of water, allowing the tips
to be above the water. As the water
boils II steams the soft tips while
asparagus and cut it into pieces. dis
carding the toughest portions. To
each two cups Of asparagus use an
equal amount of bread crumbs: one
butter. one-half teaspoonful Of salt
and little pepper. Butter a baking
dish and put the bread crumbs and
asparagus in alternate layers, the
last layer being one of crumbs. Pour
the milk over it and bake for about
twenty minutes.
PotaKe Caulfhower.
Cook caulifiower in salted water
for twenty minutes. then drain and
mash through sieve ana put 1T
to boil. adding a pint of water or
soup stock. three-quarters Of a cup
of cream and the yolks of two eggs
Let it boil twenty minutes. and just
before serving add a large lump Of
butter and some salt and pepper
Serve very hot. putting thick
square Of toasted bread in each plate
Carrots creamed in q new way. Take
eight carrots, scrape and bell them for
ten minutes In salted water "a des-
sertspoonful of salt to every quart o.
water) and strain them. Cut the car
rots in thin slices. put them In a stew
pan with two ounces of butter, half
gill of water and pepper and salt. Put
the cover on the pan and let the mix
ture simmer for twenty minutes, shak-
ing the pan occasionally to insure
even cooking. When the carrots are
| tender add the yolk of one egg and
| half a gill of cream. beaten together;
| also half a teaspoonful of chopped
parsley. Stir the mixture over the
fire until 1t is thick, but do not boil
! it after the cream Is added.
and cut in halves or quarters one or
| two large turnips. Have ready on the
| fire a saucepan filled with boiling
| water. to which has been added two
teaspoonfuls of salt. When the tur-
nips are washed, throw them at once
into the boiling water and keep them
1 boiling for half an hour. then draw
| the saucepan to one side Of the stove,
add a large stalk of fcelery-leaves and
/ all-ands let the turnips and the cell
1 cry cook slowly together for another
half hour. When the turnips are
cooked. turn them into colander and
| drain and mash them. Have ready a
gravy made as follows: Put into
saucepan a large handful Of celery
leaves; add boiling salted water and
| cook the leaves until they are tender
enough to mash with a fork. Add
| creamed butter and -four and stir the
sauce until 1t is smooth. Add the tur
nip and keep the mass hot, but do
mot let it boil.
! Green Pea Timbales.
Press one pint of cooked peas
spoonfuls of milk or soup stock,
ispoonsful of milk or sour soup stock.
a. few drops of onion juice and the
whites of three eggs beaten stiff. Sea-
} son the mixture with salt. black pep
lper and red pepper and add a few
drops Of green vegetable coloring.