Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-08-24

When tired Of plain vanilla fsvorine
you may try adding to the vanilla ar
equal amount of lemon juice. Plair
sponge cake, for instance, will be mucf
better If to the one or two teaspoon
fIils of vanilla is added an equal guam.
tity Of lemon Juice and double thar
Quantity Of orange Juice. Almond eN-
tract added 10 vanilla produces ano'hei
6elightful favor. Equal quantities oil
vanilla, almond and lemon also make
a delicious combination,
To ginger sponge cake add Sprln-
klluS az both nutmeg and cinnamon, ano
q touch Of Glove and allspiCc. and II
there are raiSins and citron IN the cake
one cannot tell Il from fruit cake Glove
gives zest 10 peach fiaVorlne, whether
in a pie pudding or elsewhere. ut
tie lemon extract enhances the flavor 81
strawberry in food that might otherwise
rrove insipic. such as gelatin prepare
ticns, buildings and so on pineapple
does the same thing for raspberry ma
vor. Add to the lemon fiavorins Of
sauces and trostings Just 8 little nut.
meg and cinnamon. and every one vii
ask what makes 1t SO good.
Made With Cucumhers.
To prepare sliced cucumhers for the
Table. psre them several hours ahead 81
time. cut as desired. and allow them tc
soak IN slightly salted ice water. JQS'
before serving drain on cloth. Inc
psrings should be quite thick, especially
at the stem end.
Stewed-To make a stew. quarter the
cucumber lengthwise. remove the SEEDS
then cut each piece in thirds. Pour
over them enough thick brown sauce
to cover. and simmer gently for haH an
hour. Serve on toast.
Fried-Peel and cut the cucunoers IN
thick lengthwise slices and dry on a
soft cloth. Dip each slice In -four sno
FRY brown In hot butter or dripping.
F-itters-Cucumbers can be grated
raw. drained. and the pulp used for
making delicious fritters.
AS stufing-Large cucumoers may
be pared. seeded. and the pulp cut
small. Mix this with a few bread
crumbs highly seasoned, moisten with
melted butter. and use as a stufnng
for baked potatoes or sweet red pep
pers.
In tomato sauce-Pare and halve the
cucunibers crosswise. then cut each
half into lengthwise quarters. Steam
or simmer In boiling salted water until
Just tender. then drain and lay In
tomato sauce and simmer for five min
utes longer. Serve on squares Of
toast.
In brown sauce-PeeI three or four
medium-sized cucumbers and cut each
In halves iengthwise. then In halves
crosswise. Scrape out the seeds, sea-
son each piece of cucumber well with
salt and pepper and roll in -four.
Saute quickly in hot dripping until well
Drowned. Drain. place in a saucepan,
then cover with good brown stock
sligttiy thickened. Simmer until ten
der. which will be in about Is minutes.
Arrange on toast and pour on the
sauce.
Green Fresh Peas.
Green peas are at their best when
young and fresh, of course. The pods
should be full, but not too closely
packed such peas being slightly tough.
To cock peas, use an earthenware or
erameled pan. as an iron pan will
spoil the color of peas. Shell peas
only q short time before they are to
be cooked, otherwise they will be dry
and hard. To cook fully grown peas,
put one pint Of the shelled peas into
stone Jar with one teaSpoonful of
sugar, q sprig or two Of mint, one
ounce Of butter, one-fourth teaspoon
fuI Of salt and two or three table
spoonfuls Of water. Cover the jar
with tightly fitting cover and place
the jar in a pan Of boiling water. the
water reaching half way up the sides
o. the Jar When the peas are quite
tender remove the mint and serve the
peas at once.
Tasty Ways to Cook Ham.
Boiled-After the water has beer
brought to q boil II should only just
1<o taa Se
cinnamon and sugar all improve tn.
favor il added TO the water.
Sugared ham-Cut of a slice of raw
ham an inch thick and beat into each
side some sugar, thoroughly seasoning
the ham in this way and beating II
tender. Put the ham into a covered
baking pan with warm water and
cloves and bake for two hours.
Dreaded gteaks-Soak a slice first In
vinegar and water. then cover with
bread crumbs. seasoning and grated
cheese and bake or fry.
Tomato ham-Partly baked slices o.
ham, Drowned on both sides, can have
slices of cold boiled potatoes. well sea.
soilec. and tomato spread over then
and be baked for half an hour longer
Made With Veal.
Veal cutletS-Cut veal steak aboui
half an inch thick into pieces the size
Of outlets. Dip in bread crumbs, beater
egg diluted with one tablespoonful o.
cold water, then In crumbs again
Melt In a saucepan one tablespoonful
each Of butter and lard. and brown tn,
outlets On both sides, taking care no
10 scorch. Pour a brown sauce owe
and leave TO simmer for about an hour
or until the meat is very tender. Adj
little water II necessary. Their
should be about two tablespoonfuls o
the sauce n be poured over each por
ton Of potato when dinner is served
To MAZE the brown sauce. melt on
teaspoonful Of butter in a small pan
and brown IN it half a tablespoonful o.
nou. Remove from the fire, add /:
little liquid from half cupful Of stool
or water. and blend well. Add tn,
rest Of the liquid and boil for q minut.
70 get smooth sauce. Add a pincl
q salt, three-foQrths teaspoonfll o
Worcestershire sauce. and ne-fourti
Tablespoonful Of chopped parsley.
For change. instead ~ buying yea
outlets buy pound of lean veal 70
pies Or two pounds Of knuckle. an,
partly cooK with little olive oil /,
the water. also q bay leaf, herbs and
little grated lemon rind. Remove whe,
partly done then use enough for
nleaA Place In the bottom Of a vel
drained outtered casserole some prune
that have been soaked for - hours
enc place the veal IN them, seasone
with 1slf. pepper and nutmeg. FIR
two slices Of onion with one table
spoonful " butter, one teasp0onfiiI O
tart Jelly one tablespoonful Of IN
cookec minced ham or bacon and
teaspoonful of chopped parsley and
hltle not water Pour the sauce owe
the veal. coyer and bake for 40 min
utes the last 10 minutes with the cove
Of Chop me rest Of the veal an
eco one cupf9l 81 peas or chestnut
800. IL.