Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-01-06
Utilizing the Best in Food
Instructions Are Given as to How to Make the
Cheaper Winter Vegetables Savory. -

water until the custard Is set In the
center. Serve at once. Carrots may
| he used in the same way as the tur-
nips.
Cabbage and Caullhower.
Timbale OF cabbage is a good way
to serve this cheap vegetable. gu.
into quarters a small to medium sized
"a image. remove the hard core and
cook in boiling sailed water for 10
minutes. Chop, after draining.
! enough cabbage TO fill quart meas
ure and mix with three beaten eggs.
ne-half a cupful OF thin cream. ana
"a seasoning OF two teaspoon1uis OF
salt and one-half n teaspoonIui OIL
pspper. Pack into an earthehware
mold which has been thickly coated
with butter on the inside, ana mas
been decorated with stars or carrot
and circles of green pepper. Cover
and steam for an hour. Serve WIN
hot sauce made of canned tomato
sifted. seasoned and heated.
Cabbage and apples make TASTY
dish. Grease q baking dish, then pre-
mare two quarts of shredded cabbage
and one quart Of sliced apples. Make
LAYER of cabbage, then OF apple
Sprinkle with sugar. salt and dot with
butter. Repeat until all the ingredi'
epts are used. You will need about
four tablespoonfuls Of butter. one Ia
hlespoorful of sugar and two tabie'
spooufuls of salt. On the last layer
Mace one cupful of buttered bread
crumbs. Cover and bake until the
cabbage and apples are tender. Re'
move the top of the baking dish so
that tho crumbs can brown. Serve
from the dish.
cabbage may be combined with car
rots for a good salad. Use equal parts
of finely shredded cabbage and grated
carrots. Mix together with salad
dressing until we'll blended. Add
ground peanuts II desired. Serve on
crisp lettuce.
For a cabbage and onion salad.
shred the cabbage and cut the onions
into very thin rings. Season with
salt. celery salt, pepper and paprika.
Mix with mayonnaise or French dress.
ing and serve on 0 cabbage leaf.
Serve. caulifiower with eggs for a
change. Remove the tender cooked
cauiifiower from the kettle in which
II has been boiled to serving dish
well heated. Cover with two hard
cooked eggs sliced. add salt, paprika
and two teaspoonfuls Of finely chop
ped parsley and three tablespoonfuis
of fresh bread crumbs delicately
Drowned in four tablespoonfuls Of
butter.
Parsnips, Onions. Potatoes.
Parsnips may be cooked In exactly
the same way az carrots or turnips.
A little onion added hides its presence
T. DRAv a M
and simmer them in half milk and
half water. Add for every two pars.
nips a slice of onion. When cooked.
strain out the onion. Thicker the
sauce with -four, one desertspoonfui
to half a pint Of sauce, and pour over
the parsnips.
Select rather large onions IL you are
going to stuff them. the Spanish va
riety IL they can he obtained. or large
Bermudas. Allow from a half to a
whole onion for each person to be
served. Cut the onions In halves.
Parboil them gently until fairly
tender. taking care not TO get them
out Of shape. Lift them out Of the
water with n SKINNER. Arrange In
a butter~d pan or baking dish. Scoop
out the onion centers and chop fine.
Mix with about an equal quantity Of
buttered crumbs and a@few chopped
nut meats or q little minced cooked
bacon or ham. Season the stufiing
with salt and pepper. Fill the onions.
Put In the bottom OF the dish a few
tablespoonfuls OF the water in which
the onions were boiled. TO keep them
from drying out too much. Bake until
the stunning In Drowned.
To make a sweet potato savory loaf,
mash .four good-sized sweet potatoes,
using instead of milk or cream TO moist
en- them enough thick. sifted tomato
pulp tomake amixture Of the right COM
sistency. about az stiff an soft dough.
Season with one sweet green pepper
very finely chopped, a generous table.
spoonful OF chopped parsley. six drops
Of tobacco sauce, a teaspoonful Of salt.
tablespoonful OF peanut butter and
half a cupful Of finely chopped celery.
1t In a good plan TO add the sea son.
ings to the tomato pulp and work them
well In before mixing this with the
mashed sweet potato. Bind the whole
with one or two eggs beaten as stif AZ
possible. Bake In a CREASED dish for
Is minutes In medium-h0t oven.
The loaf should be firm in the cepter
and nicely Drowned on top. "
Cream potato salad In very different
from the usual potato salad that ID
served. To make. cut into cubes i've
cupfuls nj cooked white potatoes.
While they are siilI warm add four
tabIesp0onfnis OF vinegar. one tea
spoonful OF salt, one-haif ieaspoonfui
Of psprika. one small grated onion and
ons-half a cnpful of heavy cream.
Set aside 10 chill. Just before sery
Ing. mix In. using two silver Turks,
two tabiespoonfuls Of chopped parsley.
Add the cream carefully. ~ potatoes
vary in quality; sometimes more
cream. sometimes less. In required.
Occasionally the addition of a little
boiling water In required.