Evening star., 1924-05-02

will restore them TO first-class con-
dition. Even good ones Will not be
at their best unless they are properly
cared for after being received. They
should be thoroughly washed in pure
water whether to be eaten raw or
cooked.
Special Dish of Spinach.
Chop very fine two small onions
and let simmer in a saucepan with
one Tablespoonful of butter Tor ten
minutes. Add four cupfulS of boiled
chopped and mashed spinach. Stir
well together and season with salt
and pepper to taste. Pile high in a
dish and cover the top with the
chopped whites and yolks of two
hard-COoked eggs.
Dandelions Creamed With Ham,
Prepare some tender leaves for cook
ing by first washing thoroughly. Dice
one-fourth pound of ham, fry until
lightly Drowned, then add one table
spoonful of vinegar. Beat up an egg
with two teaspoonfuls of onion juice,
add the cooked dandelions. Stir for
two or three minutes and serve
Watercress Surprise.-To one bunch
OF fresh watercress. washed and
picked over carefully, add one can
Juice of half a lemon. a dash of pow
dered sugar and seasoning of salt
and paprika- Just before serving add
one cup of thick mayonnaise mixed
with one-half cup of whipped evap-
grated milk.
Baked Beets. - Wash some beets
thoroughly, but be careful not to
break the skin or even cut away any
Of the tibers. Place on a baking dish
and bake in very moderate oven
for about eight hours. When done
they can be served hot with butter,
pepper and salt. or served cold, cut
in thin slices BeetS cooked in this
way are very wholesome and are
rich and sweet in flavor, although less
bright in color than when boiled.
Garnishes.
The eating OF familiar foods is
more of a pleasure if dainty gar
nish is used. II is a mistaken idea
that garnishes are useless bits of
decoration. The clever cook serves
vegetables and meats in combinations
that garnish each other, and every
one knows the value of a salad in
the lettuce and mayonnaise. We used
to think that a Sprig of parsley laid
on the platter was about the only
ornament we could use, but now we
use almost anything in the food line
and even surprise ourselves with the
happy results.
Beginning with greens. nests of
crisp lettuce cut in shreds can be
made for a nodded salad, some cold
vegetables or fish, or it may be used
as a garnish on top of n cold tomato
consomme. Like cress, it makes a
platter of cold meat or a sandwich
tray attractive. \ nest of crisp
lettuce strips makes a good founda-
tion for chilled olives. Parsley,
washed and chilled and then minced
/ adds much to dish of mashed
potatoes, especially if dashes of red
paprika are used also. Creamed
potatoes. little meat cakes. croquetteS
and fishcakes look twice as important
if minced parsley is scattered over
them just before serving.
Vegetables chosen carefully for
color and balance may be used to
garniSh a roast. Slices of cold beets
picked for several hours in spiced
vinegar liven up cold lamb or chicken
while beef is improved with a border
of crisp cucumbers, salted and drained
and marinated in oil and vinegar. If
slices of mild white onion are used
with the cucumber, both marinated
in the oil and vinegar, slices of each
served with the roast, this combina-
tion will be well liked Bits of
pimento or sharp pickle folded into
lightly mashed potato would supply
dainty color. A fruit salad gar
nished with balls of cream cheese
dashed with paprika is greatly i'm
proved: Fresh, dried, preserved, or
candied fruits afford a means for at
tractive furnishings of various kinds