Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-05-09
Dishes for the Spring Menu
Satisfying and Delicious Combinations Are Easil.
Provided-Leftover Meat-Preparing
Vegetables and Greens.

greens. or like the root used to season
SOUPS. steWs or sauces. Even the water
in which celery is cooked Is excellent
for use In stock or sauces.
To vary the flavor OF plain boiled
greens, cook with q dash of caraway
seeds fresh or dry dill, ground ginger,
celery seed, or curry. A dressing for
watercreSs Is made with one cupful OF
French dressing, six sprigs OF minced
watercress, one tablespoonful OF chop
ped olives and two tablespoonful OF
chopped pearl onions.
Rub a pint of tomato through a
sieve, thicken with two tablespoonfuls
of corn starch, and add seasoning. Re
move from the fire and add one egg
yolk Pour into a shallow pan to cool,
then cut into rounds. roll In egg white
and bread crumbs, and fry in deep fat.
The best way to serve fresh tomatoes
Is to scald, peel, chill, slice and sprinkle
with salt and pepper. To peel tomatoes,
put the ripe tomatoes into a dish and
pour boiling water over them. Let them
remain in the water for about min
ute, then pour the water off. The
thin skin will then peel off readily.
When a quantity of tomatoes are to be
peeled, have a deep saucepan a little
more than half filled with boiling water
and over the fire where the water will
q frying basket and lower into the boil
ing water. Let the basket remain one
minute In the water. There must, of
course, be water enough to cover the
tomatoes.
Fresh Peas.
The natural sweetness of fresh peas
is developed and preserved during cook
ing by adding a few of the empty
pods. The green pods of sugar peas
may be cooked like string beans.
When the pods are fresh and tender,
they have a delicious flavor, but old pea
pods cannot be used. II they are young
and tender, you can string them like
you would beans. Cut into two or three
lengths. Cover with boiling water and
boil gently until tender. If they are
80 minutes. Pour of some Of the water,
which can be used for soup. Season
with salt and butter and serve at once.
Some varieties Of peas lack sweetness,
so In this case o little sugar In the
water In which they are cooked i'm
proves the flavor. Overlooking Spoils
the color and flavor of peas. They
should be boiled slowly and with the
cover partly OF the saucepan. The
seasoning should be added while they
are still firm and crisp.
enough water for cooking Put the
spinach in q saucepan and over the fire.
Cover and cook for 10 minutes. Press
down and turn the spinach over several
times during the cooking. At the end
Of 10 minutes, turn the spinach into a
chopping bowl and chop rather fine.
Return to the saucepan and add the
seasonings, allowing for half a peck of
spinach two generous tablespoonful OF
butter and teaspoonful of salt. SIM
mer for 10 minutes, or If very tender, S
minutes will be sufficient. Spinach
cooked In this way will retain all its
salts. It will be more laxative and the
flavor stronger than when boiled In
water. This method is especially good
for young tender spinach.
To cook beet greens, first wash thor
oughly in several waters, then put into
a saucepan and cover with boiling water.
Add a teaspoonful of salt for every two
quarts Of green's Boil rapidly until
tender. This will be in about 80 min
utes Drain of the water, chop rather
salt.
Spring Salads.
Shredded parsley, endive, watercress.
raw tender dandelions, or spinach leaves
or lettuce, may be combined with equal
parts OF any OF the following combina-
tons to make Spring salads. A wire
basket known as q salad shaker or
drainer should be used to dry salad
greens after they have been thoroughly
washed. Leaves Of lettuce often hold
water after they have been thoroughly
shaken. If they are not fully dry, they
will not hold dressing well:
l. Diced celery. chopped onion, sliced
radishes, sliced cucumbers.
2. Shredded ripe peppers, sliced olives,
sliced cucumbers.
J. Grated cheese or cottage cheese,
ripe or green peppers.
f. Egg yolk, chopped celery, minced
onion.
S. Asparagus tips, sliced radishes.
6. Diced celery, chopped nuts.
z. Diced celery, raw diced turnips.
8. String beans, sliced radishes, green
onion.
o. Chopped beets, cheese, celery.
10. Peas, chopped pickles, peanuts.
IL. Raw grated carrots, diced celery.