Evening star., 1927-03-25

ter, Wnlte sauce, Nlnalgrette, tomato.
or mousseline, or with mayonnaise
! dressing.
To prepare asparagus for serving
on toast, cut off the woody part,
scrape the lower part of the stalks,
wash well and tie in punches. Put
into a deep saucepan, with the cut
| end resting on the bottom of the
saucepan. Pour in boiling water to
| come up to the tender heads. but not
to cover them. Add a teaspoonful of
salt for each quart of water. Place
where the water will boil. Cook
| until tender, having the cover par
tally off the saucepan. This will be
from Is to 80 minutes. depending
upon the freshness and tenderness of
the vegetable. Have some slices of
we'll toasted bread on platter. But
ter them slightly. Arrange the
cooked asparagus on the toast, sea-
son with butter and a little salt,
| and serve at once. Save the water
| in which the asparagus was boiled
to use in making vegetable soup.
Another method of cooking aspara-
gus is to cut the tender part into
short pieces. Add boiling water
enough to just cover the vegetable
| and place where the water viii boil.
Cook until tender, or about Is min
utes, season with salt and butter and
serve in the greater part of the juice,
If preferred cream dressing may be
served with asparagus.
Young tender peas are best when
simply boiled and seasoned with salt
and good butter. They will cook in
about 80 minutes, and the seasoning
should be added while they are still
firm and crisp. Some varieties of
peas lack sweetness, and in, this case
a little sugar in the water in which
they are cooked will improve the
flavor. Overlooking spoils the color
Of peas. They should be boiled slow
ly and with the cover partially or the
saucepan. If fresh peas are cooked
until the green color is destroyed
they are overdone and their delicate
flavor is spoiled.
String beans should first be
blanched. To do this drain them from
the cold water and put them in water
that is boiling rapidly allowing tea
spoonful of salt to two quarts of
water. Boil rapidly with the cover
partially off the saucepan for 20 min
utes. Turn into a co1ander and let
cold water run upon them. They are
now ready to be cooked in any way
you like. The blanching can be done
in the morning and the beans cooked
for dinner at the right time.
The most palatable way of serving
beets is with butter. Wash the beetS.
being careful not to break the skin.
Put them into a saucepan and cover
generously with boiling water and
boil until tender. Young beets will
cook in one hour. When the young
peets are cooked take them from the
boiling water and drop them in cold
water. Rub off the skin. cut the beets
B. Ia a Nd
butter. Serve at once.
The cucumber is more often eaten as
a salad than cooked, yet it is a very
palatable vegetable when stewed and
served with a white sauce, or sea-
soned with butter salt and pepper, and
served on toast. The pared and quar-
tered cucumber should be cooked un-
til tender in boiling salted water,
which will require about Is minutes.
and then served as directed. Cucunl.
bers may also be cut in slices length
wise and fried like eggplant. To be
used for a salad, cucumbers should be
very crisp and fresh. Pare and slice
them thin, then dress them with Oil
and vinegar, like lettuce, or with
little vinegar, salt and pepper. They
are at their vest for salads when
young, and should not be used after
the seeds have become hard and tough
A pleasing variation in the appear
ance Of the dish may be obtained by
slicing rather small cucumbers length
wise instead of across.
Raw tomatoes, especially the fresh
firm ones that are now in the market,
make an attractive and refreshing
salad, and may be served alone or In
with meat or fish. AS a vegetable the
tomato may be prepared in many
ways. The addition of a little tomato
gives q pleasant, acid flavor to many
soups and sauces, and also to meat,
fish and vegetable dishes. To peel ripe
tomatoes. put them in a dish and
pour boiling. water over them. Let
them remain i'm the water about a
minute, then pour the water of. The
thin skin will then peel off easily.
When quite a quantity of tomatoes
are to be peeled, have q deep sauce
pan little more than half filed with
boiling water and on the fire where
the water will continue to boil. Put
the tomatoes in a frying pan, and
lower them into the boiling water. Let
the basket remain one minute in the
water. There must be water enough
TO cover the tomatoes.
To fry eggplant, cut the vegetable in
slices about half an inch thick and
then pare. Sprinkle the slices with
salt and pile them upon each other,
and put a plate with g. weight on top
OF the slices. Let them rest for an
hour. then remove the weight and
plate. Add one tablespoonful OF water,
half tablespoonful Of salt. and half
a teaspoonful Of pepper to an egg
Beat well. Dip the slices of eggplant
in the egg, then in dried bread crumbs.
Spread on a dish for about 20 minutes,