Evening star., 1921-05-27
Health and Thrift i'm the Home

tendertsnd add more seasoning if de-
sired. Serve with dumplings.
Parsnip Garnish for a Roast-Slice
the .parsnlpS across into three e-quar-
ter-lnch thick pieces. Dip lightly in
nours Whlch mas been Salted and TO
which B bit of sugar has been added
ana sapte until a rich brown.
Made With Satisfy.
Satisfy and Potato Souf1le-This is
nearly dish and may be the main
dish to meal. To one mint of hot.
rlced potato add one cup of hot. riced
satisfy. Add one tablespoonful of but
Ter one teaspoonful of salt, one fourth
tcaSpoontul paprika and one fourth
cup or milk. Beat well and add after
.lle mixture mas cooled somewhat. two
eggs; the yolks and white beaten sepa-
rately: Pile lightly in a buttered bak-
ing dish and brown in a very hot
oven. Accompany with a salad made of
nneiy shredded cabbage. thinly sliced
apple or shredded CELERY. few nut
meats and Whirl of mayonnaise or
boiled dressing on top.
ScaIoped Salsify.-Clean some satisfy
ana Scrape as rapidly as possible, cut
INTO inch pieces and put at once into
eeia water to which two tablcspoonfuls
wise it will darken Immediately. Boil
enough TO nil the dish required, butter
'ne diSh. put in layer of satisfy,
sprinkle with paprika and pepper. then
thih layer of medium white sauce
ana grating of cheese, repeat until
the dish is full. having the cream sauce
ana cheese on top. Brown in quick
oven. Vary by sprnkling finely chopped
ra" celery over each layer or by using
tomato sauce instead of white sauce
Salsity Salad.0ock some diced sal
SLY, ADD an equal amount of diced cell
cry ana serve in lettuce hearts with d
Wnirl "f mayonnaiSe on top. Crate a
niue canned red sweet pepper over the
maHonnaise if YOU have il on hand.
The Good Spring Greens.
asparagus. Delicate Green Vege-
tab ablc.-Freshly cut asparagus does not
require as long cooking as that which
mas mas n@en n;,,I, some days in the market.
me simplest way to serve it is with
plenty of butter. White or cream sauce
is also good to serve with it, Any left
overs OF this vegetable may be used in
soup. salad or omelet. No better break
fast dich can be served than ASPARAGUS
on toast, with hot cream we'll seasoned
ana with butter poured over all
10 make asparagus vnaigrette cook
the asparagus in boiling water until
tender; place it on sieve and let it
set cold; dish up and put the dish on
ice until required. Serve with vinai-
grette sauce composed of three table
spoonfuls of salad oil one tablespoonful
OF tarragon vinegar. one teaspoonful of
chlil vinegar. one teaSpoonful each of
chopped parsley. chervil. tarragon and
pepper and paprka, mix well and it is
,ready for use.
Nodded Spinach Saiad.-Spinach is
one of the best and most wholesome of
the spring vegetables. 1t should be well
cleaned and carefully cooked. Leftover
spinach can be pressed into small
molds. and when cold turned out and
served as a salad with French dress
ing; The yolk and white of haII-
cooked eggs rubbed through "A sieve is
other green's
Dandelion Salad with Cheese and
Dressing.-Thc we'll known dandelion
is worth its weight in gold in spring
1t Is a medicinal food and is good for
the liver, and 1t IS the bitter flavor
salad is made as follow 8: Remove ali
the Withered and hard parts from tn
leaves. put them into IA pan and
pou" over them plenty Of boiling
water. taking care that each leaf Is
kept under water. Let them stand for
set away in cold place. When ready
to serve the salad, cut the leaves fine
and sprinkle them with plenty of
grated cheese and finely chopped ap
pie or celery. Serve with the follow
ing dressing: Mix two tablespoonfuls
OF whipped cream with Two taDie-
spoonfuls of sugar and three table
spoonfuls of lemon juice.
Lamb and Vegetable Salad.-To
one cup of diced. cold cooked lamb
add one medium sized cucumber: Gu:
in small pieces. Oh" cup OF cooked
green peas. one cup of shredded let
tuce. one teaspoonful of finely chop
ped mint or parsley and one and one
half cups of nayonnaise or boiled
dressing. Mix and place on endive or
lettuce leaves and serve garniShed
with radishes and stuffed olives.
Spring Sandwiches.-Try a sand
wich with finely chopped spring on
ions between bread and butter. thinIy
shaved cucumber and onion. chopped
parsley, mint or sorrel. These are all
excellent and appetiZing when spread
between thin slices of buttered bread,
with or without little dressing or
salt