Evening star. [volume] (Washington, D.C.) 1854-1972, 1920-04-23

able Vegetables a II d
Fruits - Use of Tea
Cart.
One Of the greatest lessons in thrift
and is therefore the most plentiful
and least expensive. The fact that 1t
is plentiful means that it has grown
near your market, and this means
that 1t has not been carried far and
has not even had Whit of cold stor-
age. In the markets it is possible to
got fresh vegetables and fruits all
point Of using only those that are in
season you will find that you will
avoid getting tired Of one kind
A Good Dinner Easy 10 Prepare.
Select a good brand of tomato
sup. dilute according to directions
and heat it: broil porterhouse steak
snd season with salt. pepper and
potatoes, which must be pared and
drained on an old napkin before being
put into the hot fat; boil some young
onions: to make salad, wash some
lettuce leaves and arrange them on
the plates, then add grape fruit pulp
marinated in French dressing: TO
make a peach pie. drain the fruit
from can of peaches. place these on
a crisp pie crust and add slightly
sWe etened whipped cream.
Four stews From One Recipe.
Cut one pound and half Of mutton
in pieces the size Of walnut: boil
them until they are tender. Brown
finely chopped onion In saucepan
with one-quarter pound Of butter or
butterine: add the meat and fry well.
Cut fine three pounds of cabbage, or
break into small pieces the same
amount of cauliflower and season
with salt and pepper; add TO the
prepared meat either vegetable, cover
with water and cook over moderate
fire until the vegetable is done. Just
before removing from the IRE add
little lemon juice.
To make this stew with string
beans, prepare the meat as Tor can
bage or cauliflower; string three
pounds of beans and break each bean
into two pieces. When the onion pc
comes almost black add the beans,
and. stirring them occasionally. COOK
them for about Ave minutes. or until
the beans become slightly yellow ana
soft Season with salt and pepper,
add enough water to cover ana COOK
well, stirring frequently and adding
more water IL necessary You can
add some tomatoes when you add the
water. if liked.
To make the stew with carrots. pre-
pare the meat as for cabbage, cauli- .
flower or string beans: wash ana
cut them into slices and fry with but
ter until they become red. Add the
carrots and little cinnamon 10 the
prepared meat: cover with water ana
cook well. Any Of these stews shouid
be served with boiled rice
Tested Scasonnble Dishes.
Spaghetti, Meat and Apple Casserole
Cover the bottom OF buttere9 Dan
ing dish with one and one-haif cups
~ wel,-cooAed spaghetti Over It put
a layer of one pound of sausage meat
we'll seasoned. then thick layer o.
chopped apples (about three appies) }.
cover the whole with huttered crumbs
and bake it until the apple and the
sausage are cooked. Add niue
onion if liked.
Substitute for Hash.-tse one-half
pound of meat, one onion, milk or
stock. little nutmeg, six large or
twelve small baked potatoes and
to taste with salt and pepper and a
little nutmeg. Scoop out the inside
OF the baked potatoes. mix the potato
with the seasoned meat and moisten
with the milk or stock. FIJI the
potato skins with this mixture. cover
the openings with breadcrumbs, and
nut in the oven to brown. Serve with
a sprig Of parsley in each potato.
Curried Halibut.-Cook one teaspoon
full OF chopped onion and one table
spoonful of butter. adding one tea
spoonful OF curry powder mixed with
on, tablespoonful of -four. When
these bubble. stir in one-half a pint
OF milk and one gill Of cream. ADD
two cups of halibut that mas beeh
either boiled or baked and then
talked: odd taaspoonful OF salt ana
when steaming hot the juice Que
lemon.
Breakfast Dsh.-Slice very thin half
a dozen good sized boiled potatoes.
Put them III a frying pan for rev
minutes with butter: let them slzzle
until thoroughly heated. but do not
lct them really fry. Take six hard
boiled eggs, sliced. and one and three
quarters cupfuls of finely chopped
ham. mofstened with a cup OF cream
put potatoes. ham and eggs in layers
, IN a brttcred baking dish: sprinkle
br ca dcrumbs with small pieces or
butter and chopped parsley on top
! Brown in tho oven. ;.
Delicious Peas.--Pour one ounce OF
/ butter over one quart OF peas, ada
| a head OF lettuce. an onion. little
! parsley and salt or sugar according
! to taste Cover the pan and COOK
i over moderate fire until the peas
| are tender: then remove the onion.
/ parsley and lettuce. MIX wen 70
i ge;her the yolks OF four eggs ana
] three teaspoonfuls Of cream ard pour
/ the mixture on the peas. serve I'M
:; nediately.
/ A Good Way to Serve Bects.-Atter
! the Deets have been boiled ana cut
:, into eiehths make this GAUGE: Iut
!! together one tablespoonful Of butter
And :, scant one of f]our. Let them
! bubble a minute and then add three
i quarters of cup OF not Mdte,
! ct the mixture boil. season with snit
and pepper. then add a piece OF hut-
IN and put in the juice Of lemon;
!; Pour this sauce over the beets ana
! let them come gently to BON, tneh
! serve.
! string Beans.
! String. break and wash a saitaoie
! quantity OF young green beans ana
cook them in sailed water until ten
| der. Drain off all the water and pour
i over them a sauce made by browning
| one tablespoonful Of -four in one "a
! blespoonful OF beef fat, adding one
! tablespoonful Of sugar. two taoie.
spoonfuls of vinegar and one cup OF
! soup stock, and cook until smoot"
Serve very hot.
| Cucumbers.-Peel some cucuh,
/ and cut them in very thin slices,
! Cover them with salt and let STAND
| for a while, then turn off the Julct.
! Slice sopa tomatoea very thin, put