Evening star. [volume] (Washington, D.C.) 1854-1972, 1924-08-22
CHIP Of stick cinnamon adds
to the flavor of oatmeal, but
by all means remove it before
the family discovers what

st This is particularly good IN
mush made from yellow meal, put
again the family must not be con-
suited before you try it.
Grated orange peel or bits OF pre-
served orange skin make hot ginger
bread delectable. 1t is also a dlStlnct
addition to raisin or currant loat
Favored with lemon extract.
A tablespoonful of lemon juice or
vinegar does for lamb stew what
hay leaf does for beef stew-that is,
removes it from the commonplace.
A small teaspoonful of sugar. bet
ter too little than too much, in all
noups, including bean PURGE, takes
away a sometimes unpleasant edge,
and you will find that a little sugar
in mayonnaise is an improvement.
A trace of nutmeg improves fresh
lima beans. Use trife more in
dried lima beans. baked or boiled:
small piece of mace should be
added to creamed or PANIED oysters.
Take it out when the oysters are re-
moved from the fire.
Add both ginger and mustard to
Boston baked beans, mustard for fla
vor and ginger instead of pepper for
Zest.
A few grains of salt should be
added to each cupful of cocoa, also to
chocolate filling for cake. to fudge,
and TO all OtneF h1nuS ol CdHdsp "
icing of all kinds, and to dough for
all kinds of cake, more salt if but
ter is not used and less if butter is
used, but salt should never be left out
entirely.
Variations on Dressings.
Foundation Recipe.-One teaspoon
nul of mustard. one teaspoonful of
salt. a little pepper, little paprika,
u tine bit of cayenne pepper,
one egg yolk, four tablespoonfuls of
;emon juice, and one and one-half
CupfulS of salad oil.
Thousand Island Dressing.-To one
cupful Of the mayonnaise add two
tablespoonfuls of chilli sauSe, one
tablespoonful of chopped onion and
one tablespoonful of chopped pepper,
Cucumber Sauce.-To one cupful of
nayonnaiSe add one cupful of
whipped cream and one cupful of
diced cucumbers drained.
Dressing Tatare.-To one cupful OF
nayonnaiSe add one-fourth cupful OF
minced sweet pickle.
California DreSSinE.-To one cupful
If mayonnaise add one-fourth cup
jul of minced ripe olives and one
tourth cupful of minced green olives.
Russian DreSSinG.-To one cupful of
mayonnaise add one-fourth cupful of
pimentos finely minced, two table
:'poOnfulS oil green pepper ana lNo
-ablespoonfulS of tomato catsup.
Manhattan Dressing.-To one cupful
If mayonnaise add one hard-cook ed
egg minced fine. one tablespoonful of
apers and one tablespoonful or
weet pickles.
For Meats.--To one cupful of may
nnnaise add one-fourth cupful of
piced currants and two tablespoon
uls of finely minced preserved gin
,er.
Au Gratin Dishes.
Nearly all vegetables, meats or fish
hat have been cooked or canned may
he served au gratin. Rice and hominy,
,lacaroni and spaghetti also lend
themselves to this service. "Au
ratin" means being baked with a
Coating of bread crumbs or cracker
crumbs mixed with melted butter
md sometimes with grated cheese
sprinkled on top of the other ingredi-
"nts. The main part of the dish, the
:ish, or meat or vegetables, is usually
mixed with white sauce and well sea-
soned To it may be added hard
cooked eggs. chopped or sliced, or
mushrooms, or red or green pepper or
parsley. This is good way to use
Up leftovers. Au gratin dishes may
ften be prepared some time before
he meal is to be served and baked
when required
Potatoes au Gratin.-Mix one and
nne-half cupfuls of boiled potatoes
iced with two cupfuls of white sauce
nd half a teaspoonful of paprika.
ut in CREASED baking dish, cover
Nth buttered crumbs and bake until
yroWn.
Cabbage au Gratin.-Cook one two
bound cabbage for eight minutes in
boiling sailed water, chop i'll small
pieces put in creased baking dish.
sprinkle with salt and pepper, cover
With white sauce and sprinkle with
grated cheese. Mix the cabbage and
white sauce gently with a fork, cover
with buttered crumbs and bake until
the crumbs are brown.
Onions au 'Gratin-Cut two cupfuls
Of boiled onions in fourths, put in a
creased baking dish, cover with one
cupful of white sauce, sprinkle with
three-fourths cupful of buttered
cracker crumbs and bake in a hot
oven until the crumbs are brown.
Asparagus and Olives au Gratin.-
Place layer of asparagus in the bot
tom of a baking dish, using about a
pint Sprinkle with one-fourth cup
full of ripe olives. stoned and chopped
and with one hard-cooked egg coarse
ly chopped. Cover with one cupful
of white sauce and sprinkle with
crumbs. Bake until the dish is heate0
through and brown.
Fish au Gratin.-Separate some fish
In fakes. making one cupful. Scald
one cupful of milk with sprig of
parsley bit of bay leaf and half a
slice of onion. Strain and use for A
white sauce. Arrange the fish and
sauce in alternate layers in Il baking
dish or scallop shells, cover with halt
a cupful of buttered cracker crumbs
nd kal- b.,
One tablespoonful of chopped pimento
parsley or green pepper may be added
to the white sauce. One-fourth cup
full of grated cheese may be mixed
with the crumbs or the sauce.
Green Peas in Menu.
A small amount of sugar is an inn
provenient to peas IL they are not
quite as sweet as they should be. In
addition to soups, salads and other
dishes, peas are attractive as a gar
nish with steak. chops or chicken OF
around croQuetteS. Canned peas may
be used in any of the ways suggested
for using fresh ones.
Casserole of Peas.-Cut two cupfuls
Of carrots and twelve asparagus
stalks in two-inch strips. Shell two
rupfuls of peas and shred one head
Of lettuce. Put these vegetables In
layers in a casserole dish, distribute
four tableSpoonfuls of butter over
the layers. together with one-half q
teaspoonful of salt and one teaspoon
full of sugar, pour over enough
chicken stock or water to cover. add
one whole onion and cook slowly In
the oven one and one fourth hours
or until the vegetables are soft.
Haddock Soup With Peas.-Put in 6
kettle the head, bones and trimmings
n1d an
slice of onion, two sprigs Of parsley
three slices of carrot, one-fourtE