Evening star., 1921-12-23
Health and Thrift in the Home

!, ute, then dip again. Fry two or three
at one time in hot fat.
Hot Cabbage Slaw.-Shave very fine
small. solid head of cabbage. Melt
IN a pan a piece of butter the size OF
an egg and stir in it a heaping tea
half pint of milk with an egg
beaten In it. Stir over the fire until
very thick and beginning to boil, then
set it off and stir in the cabbage.
When thoroughly mixed with the
sauce add a little salt and half a
cup of cold vinegar. Stir well until
mixed, put it in the serving dish.
dust little pepper over the top and
set away. 1t should be made half an
! hour before dinner.
Caulifiower. au Gratin.-Allow two
small caulitlowers to soak for an hour
| In salt and water. Drain well and
| cut, off the stems quite close. put the
caulifiowers head downward into a
pan of boiling water and add one tea
spoon of salt and half a teaspoon of
sugar to each quart of water. Allow
| it to boil until tender. which will be
In about twenty minutes. Drain and
place in a dish with the flower up
permoSt. Make a sauce by putting
one tablespoon of flour and one table,
Ispoon of butter into a saucepan. Rub
them together over a gentle heat
| until dissolved, then add half a cup
! of water. half a cup Of milk, few
drops of lemon juice and salt, pepper
! and red pepper to taste. Allow TO
] boil for three minutes, then add one
l and a half tablespoons of grated
cheese. Pour this over the caulifiower
and sprinkle over the top one and
| one-half tablespoons of grated cheese:
| Put in a hot oven for two or three
minutes to brown slightly.
| Potatoes Baked With Cheese and
| Peppers.-Peel half a dozen raw po-
| tatoes and cut into dice. Make
cream sauce by blending two table,
spoons of butter in a frying pan with
! two tablespoons of -four, add pint
of milk, stir until smooth and creamy
and a quarter teaspoon of pepper.
| Chop a green pepper fine, first remov-
| ing the seeds Grease a baking dish.
put in the potatoes mixed with the
| green pepper and over this pour the
| cream sauce. Sprinkle the top with
half cup of grated cheese and bake
for an hour in a moderate oven.
Potato PuFs.
Boil some good. mealy potatoes un-
| til thoroughly done. Drain and dry
| them and mash until there is not a
| lump in the mass. Season generously
| with salt and butter. To one solid
| pint of this hot mashed potatoes add
! half cup OF cream and beat until
| beautiful white. Then add another
! W
eggs, and bake in deep dish in
very quick oven. The hot oven is
necessary to get the puff desired.
| Stuffed Onions.-Parboil six large
mild onions. remove the centers. and
drain as much as possible of the
moisture from them. Chop the cen
| ters and add to them one cup of
i bread crumbs, two tablespoons OF but
| ter or salt pork, one teaspoon of sage
and salt and pepper. Fill the cavi-
1 a. HI.A - II h INf n 1rn
| put a piece of dripping on top of
| each and bake for three-quarters of
an hour. basting with little hot
water and melted butter while cook
ing.
some young carrots and wash and
scrape them carefully. After keeping
for a while in cold water place them
in hot, slightly salted water and boil
until thoroughly tender. Drain and
run through colander. season with
pepper and salt, add one tablespoon
of butter and two of cream. mix WELL
make SteaminE hot again and serve.
Peas Served in Pastry CupS.-Little
pastry cups which can be bought or
made in many attractive shapes. offer
a dainty way of serving vegetables
either buttered or creamed. The fol-
lowing is {: recipe for the cups: Slit
one and one-fourth cups of pastry
flour, one-fourth teaspoon of salt and
one-fourth teaspoon of baking pow
der together. Work one-third cup OF
shortening into the flour mixture.
then add cold water. few drops at a
time. With a knife stir the mixture
to a paste. Bake in small tins. Fill
with cooked peas.
With Two Bunches OF Celery.
Take out the choice inside pieces
and serve them with dinner. Cut the
rest into small pieces, even up to the
leaves, and with a small amount OF
salted water cook for two or three
hours in the fireless cooker or on the
back of the stove. The next day
cream the celery for a vegetable, saw
ing every bit of the water it was
cooked in. A few days later make a
delicious celery soup with the celery
water, using butter and flour first.
then adding celery water and cream
or milk.
Fine Vegetable Roast-Break some
stale bread in pieces. dry in the oven.
There should be three-fourths of a
cupful. Drain one can of peas and
rinse thoroughly with cold water, put
onc-half in saucepan. add cold
water just to cover. bring to the boil
ing point and let boil for three min
utes. Drain and force through a
strainer There should be one-half
cup of pulp. Mix the bread crumbs
and pea pulp and add one tablespoon
of sugar, one-fourth OF cup OF Eng
lish walnut meats. finely chopped, one
egg, slightly beaten. three-fourths
teaspoon of salt, a little pepper, one
fourth cup of melted butter and
three-fourths cup of milk. Turn into
a dish lined with paraffin paper and
let stand for fifteen minutes. cover
and bake in slow oven for forty
minutes. Turn on hot platter, gar
nish with parsley and pour around
tomato or white sauce.