Evening star., 1925-08-07
Serving the Vegetables
Ways of Serving, Also the Kinds of Fruit
That Are Now Found in the Market.

rubbed through a sieve. Return to the
fire and when boiling, thicken slightly
with butter and flour rubbed together
to soft paste. then season well. A
variation OF this is made by combin-
ing equal quantities of the pulped
vegetables and a white sauce. Large
cucumbers may be pared, seeded and
the pulp cut small. This Is mixed
with a few bread crumbs highly sea-
soned. moistened with melted butter
and used as stuffing for baked to-
matoes or sweet red peppers. To make
a stew. quarter the cucumberS length
wise. remove the seeds and cut each
piece in thirds. Pour over enough
thick brown sauce 10 cover, and SIM
mer gently for half an hour. Serve on
toasted bread. Again, peel and cut in
thick lengthwise slices Dry on a soft
cloth. dip each slice in -four, and fry
brown in hot butter or dripping. Gu
cumbers can be grated raw, drained
and the pulp used in making delicious
fritters. Also they may be stuffed
with chopped meat, simmered in
sauce, and served as a rather hearty
dish. Another way is, after removing
the seeds. to cut the pulp in pieces the
size of olives. Put into a saucepan
with butter the size of an egg for each
pint, half teaspoonful of salt little
cayenne and a pinch of sugar. Cover
closely and heat. They will exude suf
ticient juice to keep them from burn
ing. Shake from time to time and
cook until tender, or for about 20 min
utes.
Curried Cucumbers: Chop fine suf
ticient cold cooked mutton or veal to
measure two cupfuls. Season very
highly with salt and pepper, add one
tablespoonful of onion juice, and one
egg we'll beaten. Pare half a dozen
good sized cucumbers, cut in two
crosswise, and carefully scoop out the
seeds. Stuff with the forcemeat pack
ing it In we'll In saucepan put two
tablesp poonfuls of butter and one
large onion chopped. and cook slowly
until brown. Add one heaping table
spoonful of flour and one teaspoonful
of curry powder, and brown again,
then add gradually two cupfuls of
Sood stock. Stir until thick and
smooth. season to taste. and strain.
Arrange the cucumbers in a saucepan.
pour over them the sauce, cover, and
simmer until they are tender. which
VIII be in about half an hour.
Tomatoes in the Menu.
Tomatoes are healthful and cooling.
and should be used frequently and in
many ways. Tomatoes for salads or
slicing' should he of medium size and
firm. When used raw. as in salads.
the skin should he removed either by
pairing with a sharp knife or quickly
scaldins, skinning. then pIunging in
ice water or placing on ice until firm
again. If scalding is resorted to in
order to free them from their skin,
let the immersion be as brief az pos,
sible, rs otherwise they will have
h,,Y ,ls.t, L. IL
Some people are successful in remov-
ing the skins readily by lightly rub,
bling with the handle of a kitchen
knife or a duh knife blade. after which
they peel off easilv
Various combinations of raw vege-
tables and green's may be used as
filings for salads in which whole
tomatoes figure A 8 cups, the simplest
filling being diced eucumbers and cut
watercress. Firm tomatoes can be cut
in thick slices, dipped in egg and fine
crumbs, and hroiled for luncheon. and
tiny bits of firm raw pulp add greatly
10 plain Omelet. AS a sauce for
Spanish omelet stew together a chop-
ped onion, three tablespoonfuls Of
chopped fat bacon, two tablespoonfuls
Of chopped sweet green pepper and
one cupful Of cut tomato pulp. Add
salt II needed. and after putting a
spoonful or two Of the mixture in the
center Of the omelet before rolling.
pour the remainder round the finished
omelet
Panned tomatoes make good
change from meat for breakfast and
are just az substantial. Choose
tomatoes that are firm. and without
skinning cut them crosswise into
halves. Dip each cut side in dry -four.
then place the Toured side downward
in frying pan containing a large
spoonful of hot butter or dripping.
Sprinkle with salt. cover the nan
closely, sand cook slowly until the
under side is we'll Drowned AS soon
as tender. transfer to a hot platter.
Dredge into the pan a spoonful of
dry -four. stir until absorbed, then
gra adually add A cupful of hot milk
Stir until thickened. season well. boil
up once, then strain around the to-
matoes.
Savory Cabbage.
This vegetable may be disguised bt
careful cooking and seasoning, when
it will become attra ctive to the most
delicate taste. 4 dish of scalloped
ca bbage is equal in delicacy or flavor
to any vegetable known. Cook some
cabbage in salted boiling
water in an open dish. as by letting
the steam pass off it carries away the
strong odor and flavor Cook until
half Gone. Drain and pour over in
buttered baking dish a cream sauce
seasoned with salt and red penner.
cover with bread crumbs which have
been melted in hot butter, and bake
Tor half an hour.