Evening star., 1927-05-13
Cold Meats and Vegetables
These May Be Served With Special Sauces and
n Appetizers-Pressed Beef and Asparagus.

, one.fourth teaspoonful of pepper, one
teaspoonful of salt. three -fourths of a
cupful of vinegar and two table.
spoonfuls Of sugar After it is wen
mixed. put in a covered jar and it will
keep for days, ready for use when you
want it.
Tomato Relish.-A fine relish can be
made by cutting piece from the stem
ends of ripe tomatoes. Remove the
pulp and mix it with an equal guam
tity of chopped cucumber. Replace in
the tomatoes and serve on lettuce
leaf with mayonnaise dressing.
Rruit Relish.--Cook together for 30
minutes two quarts of sliced rhubarb,
one pound of raisins, one-half pound
of English walnuts, four oranges,
chopped, and three pounds of sugar.
Put in glasses.
Cold Pressed Beef.
Take 3 or 10 pounds of brisl<et of
beef. Cut it as nearly square as
possible, bone it, and where the bone
is taken out mix in two tablespoon
fuls of brown sugar and one table,
spoonful of salt, laying it well in.
Have ready a large saucepan and
pud put the bones in the bottom of
it with two shallots. two onions each
stuck with three cloves, three medi-
um-sized carrots, one turnip, two
bay leaves, one head of celery me-
dunn size and a small bunch of
sweet herbs. Tie up the meat with
tapef SO as to keep it as nearly in
shape as possible and lay it on the
bones and fiavorings. Bring it to
boil and with a metal spoon take
off the scum as it rises, After 1t
has boiled let it simmer very slowly
for eight hours. BY Simmering is
meant the showing of a very slight
bubble at the side of the pot. When
cooked, which can be tested by pass
ing small skewer through the
thickest part of the meat, lift it out
and place between two very clean
boards or dishes with two pound
weigh on it. When quite cold, trim
it neatly and keep as square as possl-
BILE. The glazing and decoration can
be done according to taste. 1t looks
best if covered with aspic about one
fourth inch thick. Separate portions
of the aspic can.be colored green or
red or yellow, and cut in diamonds.
crescents or stars or other shapes
and fixed on the top in a pattern.
Other decorations and furnishings
NAV be made with nasturtiums or
fuchsia petals around the dish, or
with parsley. This will all depend
upon the taste. You may prefer
nothing but aspic.
Asparagus Served Cold.
Let the cooked asparagus get quite
cold, then serve with Vinaigretta
sauce. To make the sauce take three
tablespoonfuls of best olive oil, one
tablespoonful of tarragon vinegar.
one half a teaspoonful of chopped
shallot and one teaspoonful each of
chopped parsley, chervil. tarragon
and gherkin and salt and pepper. Mix
well and use.
In warm weather iced asparagus is
another way of serving. Cook in the
usual way, sprinkle lightly with tar
ragon vinegar. then put either in a
refrigerator or upon ice and serve
with seasoned cream or Hollandaise
sauce, either of which should be kept
on ice for some time before serving.
Asparagus in aspic jelly is cooked as
paragus set in a well seasoned and
favored mold of aspic jelly.
To serve asparagus in beet rings,
trim the stalks of the asparagus to
even lengths of three or four inches,
tie these in punches and set them up
right in kettle of boiling salted
water. Cover and let boil until tender,
or for about 80 minutes. When ten
der, remove from the water and al
low to chill. Put about four stalks
through rings cut from slices of cook
ed beets. Set these on lettuce hearts,
pour over French dressing and serve
at once. Crackers and cheese may ac-
company this salad.
Sauces for Vegetables.
Cream Mustard Sauce-TIeat one
half a pint of milk over boiling water.
Beat one tablespoonful of butter with
one teaspoonful of flour to a cream
and stir into the hot milk. Cook for
five minutes, then add one-haff a tea
spoonful Of salt and, a little pepper.