Evening star., 1925-09-18

try.
Green vegetables should he eaten
when young and az fresh as possible.
Remove all decayed portions. break
the leaves apart. and wash them two
or three times in cold water. BE sure
that no grit or insects are left on the
leaves. II the vegetables or green's
are AT all limp. leave them in fresh
water for half an hour. Drain well,
either in wire basket or in sieve.
then toss lightly in clean cloth. as it
Is important that all moisture be re-
moved before serving the salad. 9TH
erwise the dressing will not adhere.
hut will mix with the water, which
drains from the vegetables or greens.
thus destroying the fine flavor.
Handle the vegetables as lightly as
possible. Large lettuce leaves should
he shredded with. sharp knife. AL
ways use the best quality of oil and
vinegar if YOU want the best salads.
II you object to oil. replace It by
cream or unsweetened condensed milk.
and lemon juice makes an excellent
substitute for vinegar. Do not add
the dressing until just before serving
the salad. 4 French dressing. com
posed OF oil and vinegar, iS usually
served with salads which accompany
a roast. such as chicken or game
salad. Mayonnaise or an egg dressing
EpeS beSl WIFI HPdA lPt SildHS lIldl
are made with fish or meat.
Brains and Cucumber Salad-Soak
a calf's brain in cold water. changing
the water until the brains are white
then carefully remove the outer mem.
brane. Tie in piece of coarse cheese
cloth. drop into a saucepan OF boiling
wafer. add a tablespoonful of vinegar
and teaspoonful of salt and simmer
for 90 minutes. Transfer 70 a bowl
Of cold water until chilled. Carefully
dry on cloth and break in small
pieces or cut into dice with silver
knife. harinate with French dress
ing and put aside for two hours. Have
ready A mayonnaise and one cucum
her finely diced. Mix the brains and
cucumber. add enough mayonnaise to
moisten, heap on lettuce leaves. and
esrnish with pimolas and remainder
of the mayonnaise.
Salad for E'ish-When serving fish.
the most appropriate salad is a simple
one of cucumber. Pare and thinly
slice. soak in salted ice water for
about Is minutes. then drain and dry
on a cloth and serve at once with
French dressing 70 which il liked half
2 dozen drops of onion Juice may be
added.
Lettuce Recipes.
When lettuce heads are large and
overgroWn they are not good for sal
ads. but they can then be used for
making excellent vegetable dishes.
Stuffed Lettuce-Wash and trim
four large heads of lettuce and boil
them in salt water for Is minutes.
Then lift them up and put them in
cold water. then drain. Mix together
four ounces OF bread crumbs. two
ounces of suet. one teaspoonful OF
chapped parsley. one teaspoonful of
nd rJrNr-r, r,,fv vn6
and the grated rind OF one-half a
lenon. Season we'll with salt and
pepper. and bind the mixture with one
egg beaten. Open the lettuce leaves
and insert little of the forcemeat
in each head of lettuce. tie them up
and put them into a pan with one
pint Of stock or gravy, and a sea
soning of vinegar. salt and pepper.
and simmer for another Is minutes.
Remove the strings. dish the lettuce
on a hot dish. and pour the gravy
over and round
A nut stuffing may he used for
these instead OF the other stuffing.
To make this, mix four ounces of any
kind of nuts with three ounces OF
boiled rice. Season we'll and bind with
beaten egg or little thick sauce.
Stuffed heads of lettuce may be
braised by placing them in a sauce
pan with thin slices OF bacon placed
under and over them. Add peeled
sliced carrot and onion, a bunch of
herbs, two cloves. and ten pepper
corns. Cook very gently either in the
oven or over a low heat for one and
one-half hours. Serve the same as the
others.
Lettuce a Ia Poulette-Wash four
heads OF lettuce well, remove the
thick stalks. which are apt to be bit
ter. and any decsyed leaves. Put all
~ hnit live
salt water and boil for about 1o min
utes. Drain. then chop the lettuce
lightly and put into pan with one
pint OF white sauce and little salt
pepper and nutmeg, and simmer until
the lettuce is tender. Draw the pan
to one side and stir in the beaten
yolks Of two eggs. Stir over low
heat until the eggs thicken. then put
the mixture in hot dish and garnish
with croutons Of fried bread.
Serving Tomatoes.
Toms toes are appetiZing and cool
ing and should he used freely during
hot weather.
Tomatoes Rretonne-Choose one
pound Of firm. large tomatoes. remove
the stems. and cut each tomato in
halves. Place these cut side ND In
grst tin dish or casserole with half an
ounce of butter. Place small piece
Of butter on each tomato. sprinkle
with salt and pepper. and bake in
moderate oven for about 10 minutes
or until the tomatoes are soft but not
nulp Meanwhile peel and parboil
one pound OF onions. drain well. and
finish cooking them in Well-greased
nan in the oven. Baste them, and
when soft drain and chop them cut
some American cheese into very thin
slices and place slice on each to-
mato Cover this with the onions,
sprinkle them with salt and pepper
bread crumbs and grated cheese and
reheat in the oven for few minutes
Serve in the dish in which they were
cooked.
Tomato Croutes-Wipe two pounds
4. of toma toes remove the stems, put the
tona toes into baking pan or casse-
role with two ounces of dripplngs. a
seasoning OF salt and pepper. and one
minced onion Cover with creased
naner or other cover and bake In
moderate oven until the vegetables
are puIpy Then rub them through
Ssisve and mix them with one tea
spoonful Of made mustard. one table
spoonful Of vinegar and one ounce
each of grated cheese and finely
chopped ham. Make this hot. season,
and remove the pan from the fire.
Stir in one beaten egg, then stir over
the dre for minute or two. Pile
the mixture on round croutes OF fried
bread. Serve in a hot dish. place on
a paper dolly and garnish with pars-
ley
Tomato Marmalade--A savory mar
rnalade. excellent for seasoning pur-
poses, can be prepared just now. Sc
iect sound good sized tomatoes, which
are still grsen, stem them and stew