Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-10-16


very useful for emergency cooking; also
some ramekins and small casSeroles.
If you put two or three tablespoonfuls
OF good salad Oil in enc Of the fireproof
plates and some butter. all kinds OF
good things can be cooked in them with
little trouble. For instance, a slice OF
almost any kind Of fish we'll seasoned
with salt and pepper and garnished
with either mushrooms or tomatoes or
sprinkled with cheese or mixed with
herbs may be used Bake for about Is
minutes. A lamb outlet can be cooked
the same way, or a thin slice OF beer
or veal or pork garniShed as described
above. The meat used should be turned
several times while cooking, so as to be
evenly cooked on both sides.
Even insipid vegetable marrow can
be served as an entree. Peel it, cut 1t
into thin slices and parboil 1t Tor ABOUT
10 minutes until tender. but not soft.
Put it in a colander to drain, and with
a cloth extract as much water from IT
as possible without breaking the slices.
arrange in a well-buttered, f1reproot
dish, sprinkle with grated cheese and
bread crumbs, season with salt and pep
per, dot with butter and bake IN
rather quick oven for about 20 minutes.
Serve any of the above dishes with a
dessert made by beating up the whites
of two eggs to a stiff froth, adding
gradually two tablespoonfuls OF sugar
With two sticks of chocolate which have
been melted in two tablespoonfuS OF
strong coffee and allowed to cool.
Chopped Meat Dishes.
What shall we do with that cold
steak, with that tough fowl? RiSsoles Is
the answer. Made of freshly minced
steak, they are delicious. Take pound
of the best lean rump steak that you
can afford and mince 1t fine, chop into
the meat a third of loaf Of bread
crumbs not crust, after you have soaked
the bread in water for few minutes.
Break into this mixture an egg, and
keep chopping and mixing, then CRATE
into it a tair-sized onion. Add pepper
and salt and little garlic. Shape the
r!ssoles into fiat cakes, dredge we'll with
-four and fry carefully and not too
much in a very little butter. They
should be firm, but light in weight and
delicate. Serve with these some fried
potatoes and grilled mushrooms and TO-
matoes.
Meat Balls in Cabbage.-Mince some
steak and make into balls about the
size Of golf ball and roll them lightly
i'll rice that has been well washed. DO
not add anything to the meat except
salt and pepper. Meanwhile boil
young cabbage for minutes. The IN
ner leaves should be soft and pliable.
Put a meat ball in each of the smaller
leaves and roll up neatly. Butter an
earthenware baking dish. arrange the
meat balls and fill up odd spaces With
some Of the cabbage that is left over.
Pour over all some tomato pulp, aoo
little water and shake down the con-
tents. When the dish Is half cooked:
add salt, pepper, two ;ablespoonfu,s OF
he it1ic lemon.
should be in about 40 minutes. Thlcken
the sauce with -four If too watery.
Steak Ioaves.-Arrange IN alternate
rows in baking dish some meat balls,
add some fresh tomato pulp and a very
little water Thicker the sauce Win
little rice before the dish goes into the
oven. There is still another way OF
nrenarinq minced steak and that Is by
making 1t into loaf and baking II In
the oven. Use with this egg and bread
and onion and little garlic, so that the
loaf will be sayory. Serve with sharp
favored sauce or smother the loa1 In
fried onions.
Fish With Vegetables.
The best accompaniment for hsh is
one or more fresh vegetables, Sucn as
peas, string beans, carrots, spinach or
others. Both the fish and vegetables
are very quickly cooked. There Is more
risk of overlooking them than under
cooking. Boiled or steamed fresh COD
fish. with fresh lima beans, parsley
sauce and potatoes, may be pakeo In
creased casserole, with bay leaI, one
or two sprigs OF young mint and parsley,
a few young onions and pint OF fresn
peas arranged around the FISH. over
all place a good layer OF sliced cucum-
bers. Sprinkle with pepper, salt and
CAYENNE and pour over the juice Of
lemon and half a gill Of water. Put
some butter on top and COOK gently LOT
about 40 minutes, or less time, accord
ing to the thickness Of the hsh. Re
move the bay leaf, mint and parsley
before serving and sprinkle with chop
ped fresh mint.
Fish and Fresh Vegetable Pie.-Take
two pounds of any kind OF cold cooked
fish. one cooked caulifiower broken into
sprigs. one pound Of cooked and diced
carrots, two pounds OF sliced boiled po.
tatoes. pepper and salt, little chopped
parsley and one ounce OF Hour and one
ounce of butter for a white sauce. Re-
move the bones and skin from the f1sh
and break into neat pieces for serving
Season with pepper and salt. Line
we'll buttered dish with the sliced po-
tatoes. The butter will cause the pota-
toes to stick to the sides Of the dish.
Then fill the dish with layers OF flsh.
caOnnOWeT ana CdIIOCS ullCil Cllc OLch
is full. Sprinkle a little chopped parsley
over the carrots Make a white sauce
with the -four and half pint OF the
water that the caulif1ower was cooked
in and pour it over the contents OF the
dish Put a good layer Of sliced pota-
toes on top and dots of butter. Bake
in a hot oven until heated through and
the potatoes are Drowned on top, or for
about 20 minutes.
Cni
you will need two pounds Of haddock,
one pound Of spinach, four tomatoes,
two ounces of butter and seasoning.
Cut the paddock into slices and season
with salt and pepper. Place In but
tered baking dish. Cover with sliced
tomatoes and dot with butter on top.
Cover with creased paper and bake for
20 minutes in rather brisk oven.
Wash the spinach we'll in several wa
tiers. Place it in a pan over a gentle
heat Do not add any water. as the
moisture on the leaves will be enough.
Cook gently until tender, rub through
a sieve. then add salt and pepper to
taste Make border OF the spinach
on a hot dish. Put the fish and to-
matoes in the center and pour over
them the butter in which they were
cooked. Serve very hot.
RamekinS and Casseroles.
Every housewife will welcome the
wide variety OF ramekins and individual
casseroles that can be bought for cook
ing purposes. ShrimpS crab meat,
lobster, tuna fish, and even Goldfish are
good cooked in ramekins. The general
rule to follow is to first make two cup
Suls of medium-thick white sauce. Sea-