Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-30

Spinach is delicious when boiled
chopped and properly seasoned with
salt, pepper and butter, then nodded ir
q pan or bowl and kept hot over boiling
water until serving time. Inverted as 9
centerplece on hot platter and COW
cred with halves of hot hard-boilec
eggs, one can arrange around it q
very tempting dinner. Carrots, beets
cabbage or cauliflower make good color
contrasts that tempt the appetite
New cabbage boiled whole, then cut
into quarters without separating the
pieces. is another tasty food centerpiece
capable of many variations. Pour over
it melted butter in which are chopped
parsley and the fard-boiled yolks of
some eggs grated. Around this may be
served peas. eggplant, tomatoes and
other vegetables Of contrasting colors,
with strips of crisp, broiled bacon or
ham.
A light sprinkling Of paprika or
chopped parsley helps to make creamed
dishes more attractive through contrasts
In color, but overdecorating with these
should be avoided. Soups may be gar
nished with parsley, either chopped or
with a small Sprig, with small celery
leaf or two wit cooked carrots or beets
cut into small fancy shaped pieces, with
q few croutons. or with kernels of pop
corn. The grouping of vegetables to
secure appetizing effects should be
practiced whenever they are served.
Platter of SweetbreadS.
As soon as sweetbreads are received
from the market they should be plunged
into cold water and allowed to remain
for an hour. Then drain and cook
slowly in salted boiling water for 20
minutes. Drain again and plunge into
mat oil
brane and unsightly portions, and put
In the refrigerator until ready to use as
follows:
Separate one pair Of sweetbreads into
pieces q little larger than an oyster,
dip in cracker crumbs, then In beaten
egg and again in crumbs. Fry until a
nice brown in butter with a little lard
added, to prevent burning. Make a
white sauce with two tablespoonfulS of
butter, two tableSpoonfuls of flour, one
fourth teaspoonful of salt and one cup
full of cream. Add one small can of
mushrooms, II olives, two pimentos and
two hard-boiled. eggs, all cut into pieces,
to the white sauce. Toast some points
Of bread. Put the Sweetbreads in the
center of a platter, arrange the toast
points in a pattern around the sweet
breads and pour the sauce over the
toast.
Breakfast PIatters.
Omelets with variations make appe-
tizing breakfast platters. A plain puffy
omelet Is made as follows: Beat two
eggs, the whites and yolks separately,
add one tablespoonful Of milk to the
yolks and pinch Of salt and pepper
and beat. Beat the whites until per-
fectly dry. the success of the omelet de-
pending upon this. Fold together and
pour onto a hot buttered pan. Varia-
tons of this plain puffy omelet, or a
plain French omelet, may be made by
adding any of the following ingredients
TO the omelet before it is put into the
pan to cook or by spreading one Of
them on top just before the omelet is
folded. Allow one tablespoonful of the
mixture to each two eggs used.
Chop some bacon into small pieces,
aaute until crisp, and when folding
puffy omelet place the bacon over the
top. Place three or four whole strips
of crisp fried bacon around the omelet
when placed on the platter. You may
add chopped nm to the omelet for a
change, or chopped cooked chicken
bvers. In fact. any kind Of minced