Evening star., 1923-09-21
NEW LINENS AND DECORATIONS
TO BRIGHTEN DINING TABLE

pink solution In few hours the
sorbed so that the celery will be coli
ored with bright pink lines. The
cochineai solution 10 perfectly harm
less and does not affect the flavor OF
the celery.
olives Usea In Many Ways.
Perhaps there 10 no way in which
an olive gives greater satisfaction
than when one OF the finest specimens
Is eaten from the hand. Attempts to
serve olives in a less simple fashion
the olives themselves, but rather that
they may improve the flavor OF other
FOODS with which they are combined.
To many people the taste of ripe
olives Is peculiarly pleasant; to
others the green olives are far more
desirable. Ripe olives are said to be
especially rich In food value. but Il is
pr0bably not SO far in advance of the
unripe olive in this respect that 1t
need be chosen if one has a prefer
enes ea;s for 70. the greer, olive, 1t has been
salu that some people have to ac-
quire taste for olives. and while
this may be true, 1t is equally true
that no one who once cares for them
ever tires OF them or loses a taste
for them.
There are many ways to serve
olives that are not used ordinarily.
They may be stuffed with anchovies
or pimentos. -Caviare, dressed with
a little lemon Juice and white pepper,
makes a tasty filling for olives. Chop
ped radishes, seasoned with a little
lemon juice, oil. and a drop of onion
juice make another good filling. Do
not add pepper or salt. Celery chopped
fiRa and dressed with oil, lemon juice,
and paprika can be used. Several
cheese stuttings may be used. Cream
cheese, moistened with oil and made
pink with paprika, is one. Another is
made Of Roquefort cheese stirred
with few drops of meat sauce until
IL is of the right consistency. In
any or all Of these stuffings capers
can be used sparingly.
How TO Serve Eggplant.
Baked eggplant is a good accom-
paniment for roast beef. Select those
of small. uniform size. wash and wipe
them thoroughly, place in buttered
baking dish, and bake for about two
hours basting occasionally with
melted butter. Another way to bake
them is to cut them in halves length.
wise. removing the seeds, then with
sharp knife cut the inside away
from the skin very neatly in dice
shaped pieces, but without scoring
the skin at all. Take the removed
pieces, season them well with but
ter, paprika and salt, add one heap
ing tablespoonful of chopped chives,
some chopped parsley and a large to-
mato. Stir all together. season highly,
put back into the skins of the egg
plant, scatter grated Parmesan cheese
over the top, and bake for an hour
and a half. Other stuffings that may
be used for eggplant are little
deviled chicken added to the pulp, or
some chopped ham, or some chopped
onions.
first to slice the vegetable thin, drop
into salted ice water with the juice
OF a lemon added. allow to remain
fifteen minutes, remove. wipe dry. dip
in butter, sprinkle with salt ana req
pepper. and broil over a clear nre.
The best way to fry eggplant is TO
cut in slices as for broiling, dip IN
lemon Juice and ice water solution.
wipe dry, then sprinkle with salt aha
grated nutmeg and cook In hot Iat.
Or you can fry the slices tnen put q
layer of themninto baking dish, pour
over a toma1 puree, add more egg
rlant more puree, and so on until the
dish Is full. Then top OF with preaa
crumbs and grated cheese and bake
for an hour. To make the puree. cook
parsley, salt, black pepper and a lit
tie sugar. Cook we'll until little
water remains and press through
fine sieve before using.
To make eggplant fritters, cook the
eggplants, and boil them in salted
water until they are nearly done, nut
not quite. Take them out and let
them get perfectly cold, Then slice
them in about half-inch slices. and
with a vegetable cutter cut the slices
into small uniform shapes. Beat up
two egg yoiks, add to them one gill
of very rich @crean, season highly
with paprfka and salt, dip each piece
of the eggplant in this mixture and
then drop into boiling fat, or at an
other time you can leave out the red
pepper, put no red pepper at all in the
batter. but instead mix with some
grated Parmesan cheese and scatter
some black pepper over the fritters as
you take them up hot and smoking.