Evening star., 1923-04-13
APPETIZING FOOD AVAILABLE
NOW FOR THE SPRING TABLE
Decided Change of Diet Needed at This
Season of Year-Fruits and Veee-
tables Improve Health.

For this reason both should be used
as accompaniments.
CLAIMS of different varieties are now
sometimes taking the place Of oysters
Scallops are in season. The usual
way in which these are cooked is TO
stew them in sauce, but there are
several other ways of cooking. such
as frying or au gratin. They are de-
lic'ous fried. served with tartare
sauce. Lobsters. crabs and shrimps
are also in good condition at this
To boil a lobster first put into
kettle OF boiling hot water one
fourth teaspoonful of cayenne pepper,
then drop the lobster in this and let
it boil briskly for about fifteen min
utes. This process will turn the lob
ster bright red. Turn off the water
and place the lobster whole on a plat
ter Use a thin silver fork to draw
out the tender little particles of meat.
Serve with drawn butter. To unjoint
the parts use napkin and your
fingers.
Among the spring vegetables are
cucumbers, asparagus, cabbage, sum-
mer squash, celery, carrots, beets,
peas. string beans, turnips. eggplant.
parsnips, radishes, onions. cauliflower,
green peppers, satisfy, okra and new
potatoes. Hothouse mushrooms are
plentiful. While they have little food
value. they add both to the appear
all meat dishes.
In the spring salad the ingredients
that figure prominently are the new
green's and vegetables. Greens for
salads should be thoroughly cleaned
1t is not enough simply to souse the
greens in pan of cold water. They
must be looked over carefully. leaf
by leaf, or. as with cress. sprig by
sprig. then washed through several
waters. until no doubt exists as to
wire basket, or pat dry on a soft.
clean towel, then lay on ice to pc
come crisp.
Sorrel mixed with cabbage or let
| tuce. with the addition of French
dressing, makes a delightful salad.
| makes good spring soup, and when
boiled and rubbed through a sieve.
and added to drawn butter. 1t makes
an excellent sauce to serve with veal.
Watercress makes the prettiest kind
! of garnish. 1t can also be eaten as
| relish with salt. or placed between
bread and butter for a sandwich. or 1t
may be stewed and used as cooked
green.
Poke shoots tied in bundles are
seen in the markets. They should be
cooked and served in the same way as
! asparagus. but should not be used
after the leaves begin to unfold.
The well known dandelion is worth
1t is valuable medicinal food and
is good for the liver. The young root
leaves make an attractive salad with
French dressing and Garnished with
hard-cooked eggs. or each root may
be dipped in sour-cream dressing. or
the dandelions may be boiled and
served as greens. Later in the season
these leaves become too bitter to be
well liked. although they are still
good for the health.
Raw onions in sandwiches Of brown
bread, with or without mayonnaise
dressing. make an excellent bite to
be taken just before retiring at night.
Thinly shaved cucumber and onion
| mixed, or chopped Parsley, cress. mint
or sorrel are all excellent to spread
between thin slices of buttered bread.
Fruits in Season.
. The forced variety of rhubarb is
dainty and delicate, and can be used
older the skin becomes too touch to
be good and should be removed.
When it becomes fibrous. rhubarb
can be used as the foundation for
very inexpensive and good preserves.
Strawberries will soon be here in
larger quantities and at lower
price. Every housewife knows Of the
many delicious puddings. pies, jel-
lied and served with whipped cream,
and many other desserts. Oranges and
grapefruit and some apples are still
| in the markets, and fresh pineapples
will soon be more plentiful.
Herbs in the Garden.
Is every housewife alive to the ad =
vantage Of having 9 few herbs tuck
ed away in her home garden? They
need not be OF great extent or costly
cultivation. A sprig of mint stuck
in the corner Of the garden will soon
spread enough to yield a constant
supply, while q packet of curled pars-
ley seed will produce enough parsley
for garnishing and f1avoring ali dishes
for q small family for lnnp tina