Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-04-05

Cream of asparagus or cream OF
spinach soup is popular in Spring. An
asparagus or fresh tomato omelet is
liked at this season for luncheon better
than a heavier dish. A luncheon or
supper composed of grilled tomatoes
and bacon on toast, with lettuce and
cottage cheese salad favored with timely
cut chives, and fresh fruit in season,
accompanied by piece of light cake,
such as sponge or angel cake, will be
found to be appetizing and nutritious.
Preparing Vegetables.
Add a little butter when boiling
onions, carrots, turnips, artichokes or
celery, as these vegetables contain very
little natural Oil. Dripping is also good
to use. Tender asparagus does not have
to be scraped, but the scales on the
stem should be removed. Wash in cold
water and drain thoroughly. Tie in a
bunch, stand up in tall kettle and
fill to within one inch of the tips with
boiling water. Cover and cook gently
for Is minutes, leaving the tips to COOK
in steam. Add one teaspoonful OF salt
and cook for another or 10 minutes,
depending upon the thickness of the
asparagus. Lift out, drain, unite and
remove to- a hot plate. Save the water
for soup or sauce.
This is a tasty way to serve beets:
Scrub the cbeetS well and cut off the
tops, leaving at least an inch OF the
stem. Drop into boiling water ana COOK
until tender Choose small, young beetS,
as large ones take SO long to COOK.
Drain, saving one-fourth cupful OF the
water in which the beetS were cooked
Drop the beetS into cold water, slip on
the skins and cut in neat dice or tiny
balls with vegetable cutter. Pour over
them the following sauce: Melt one
tablespoonful of butter, stir in one
tablespoonful of -four, and slowly add
one-fourth cupful of beet liquor Add
one teaSpoonfuI of grated orange skin,
half a cupful of orange juice, one
fourth cupful Of cream, half teaspoon
full of salt, a pinch of pepper and one
teaspoonful of sugar. Cook, stirring
constantly until thick and smooth. Add
the beetS and heat very hot to serve.
Young Cabbage-Cook one and one
half quarts of shredded young cabbage
for two minutes in three cupfuls OF not
milk. Add one cupful of cream or rich
milk, two and one-half tablespoonfuls
of butter blended with two and one-hal1
tablespoonfulS of -four, seasoning OF
salt and pepper, and cook rapidly for
about four minutes. The result will be
a crisp vegetable, delicate in flavor and
color.
Baked Cucumbers. Wash three good
sized cucumbers and cut them in halves
lengthwise. Scoop out as much as pos
sible of the pulp without breaking the
skin. Brown one and one-half table
spoonfulS of chopped onion In three
tablespoonfulS of butter, add the Gu
cumber pulp, three-fourths cupful OF
fine bread crumbs, half a teaSpoonfui
of salt, one and one-half teaspoontuls
of finely chopped parsley, three tea
spoonfuls of chopped celery and one
cupful of tomatoes cut in pieces. Stir
constantly and cook for five minutes,
or until dry. Place the filling in the
cucumber shells and bake until the
shells are soft and the mixture is brown
on top. r=s-e F--t.s --....s>s~
Useful Tomato.
The tomato is a food which almost
every one likes, and although not one
of the most nutritious, it contains vita
minis and has a supply of mineral salts.
Raw, it makes an attractive and refresh
ing salad, and may be served alone or
in combination with other vegetables
with meat or with fish.
As a vegetable the tomato may be
prepared in many ways. It makes a
good foundation for soups and sauces.
The addition of a little tomato gives an
agreeable, acid favor to many soups and
sauces and also to meat, fish and vege-
table dishes. The sacid contained in
vitanins during cooking and tends to
conserve the vitamins in other foods
cooked with them.
Do not overlook tomatoes, as this
spoils the flavor and color of the vege-
table. The tomato sauce, made as de-
scribed, is very useful to keep on hand.
It is easily made. and can be kept for
some time in a cool place in bottles.
It is best to use fresh tomatoes for
making, if possible, but canned ones
can also be used for the purpose.
The Tomato Sauce.-For this you Will
need one-fourth cupful Of butter. half
a cupful of chopped raw ham, two
sliced carrots, three sliced onions, two
branches of parsley (shredded), one
stalk Of chopped celery, one chopped
green pepper, two quarts Of tomatoes,
our tablespoonfuls of flour, one table,
spoonful of salt, one Scant tablespoon
full of sugar and one quart of cold
water Place all the ingredients except
the tomatoes water and flour in a
saucepan, and with a wooden spoon
stir and cook for about is minutes.
Then add the flour slowly and boil for
five minutes. Then add the tomatoes
and cold water, stirring thoroughly. Let
it boil for one and one-half hours, stir
ring occasionally; then strain through
sieve and then, through cheesecloth.
Bottle this sauce and keep In a cool
place. It Is very good to use as a meat
sauce. Other ways to use are as fol-
lows:
l. Peach as many eggs as desired in
some of the sauce and serve the eggs
on toast. Then strain and cool the
sauce not absorbed and return to the
bottle. :.
2. Boil and drain some macaroni
add enough of the tomato sauce to
cover well, heat and serve.
8. Mix three-fourthS cupful OF boiled
rice with one and one-fourth cupfuls OF
the tomato sauce, half teaspoonful Of
salt, a pinch of pepper, one teaspoonful
Of grated cheese and one teaSpoonful OF
butter. Mix well and put into baking
dish. Sprinkle bread or cracker crumbs
on top, bake for 10 minutes and serve.
4. Trim some veal outlets / Incl
wide and inches long. Roll and pir
with toothpicks. Season with pepper
and salt, roll in cracker crumbs allt
fry to light brown. Drop the outlets
into the tomato sauce and let simmer
for three-quarters of an hour. Serve
with the sauce.
The usual method Of cooking green!