Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-02-27

made with canned kidney beans or
navy beans cooked without tomato
sauce. Chopped celery, chopped green
pepper and piccalilli should be added
to the beans and mixed with mayon-
naise. The proportion of two table,
Spoonfuls of the green pepper and one
tablespoonful of the piccallh to each
cupful of the beans makes good dish.
The coarse outer stalks of celery
may be shredded very fine and added
to meat dressing or stufhng or add
ed to other vegetables to season stew
or to use in soup.
Variety With Meat.
A beef roast of three to i've pounds,
according to the family needs, may be
served hot the day it is roasted, the
next day may appear as cold sliced beef
garnished with lettuce or parsley or
slices of pickle. lemon, pimento or to-
matoes. The next day leftover meal
from the roast may serve to stun green
peppers for luncheon.
A leg of lamb recently appeared for
several days, but it was not dressed in
the same way twice. First came hot
roast lamb, then cold sliced lamb, then
lamb blanketed with gravy and sur
rounded by rice, then lamb croquettes
and finally casserole dish OF lamb
and noodles seasoned well with tona-
toes.
Roast pork may first be served with
Drowned potatoes and apple sauce, then
with sweet potatoes baked with apples
another day, then later with mashed
potatoes and picked pruneS.
Cold hard-boiled eggs sliced are good
to serve with cold boiled ham cut into
thin slices.
Use sliced boiled carrots with boiled
beef.
Potato croouettes or Saratoga chips
beef.
Use boiled rice on the platter around
a boiled leg of mutton. Balls Of boiled
rice, dotted with bright jelly, are at
tractive when placed around plate
of cold meat.
Use curry with meats that need nv-
ening, such as soup meat, boiled chicken
or sweetbreads, or In sauce for ham,
tongue or fish or in boiled dressing or
mayonnaise dressing to be used with
veal, lamb or vegetables. Serve curried
rice or potatoes with chicken. veal or
lamb, either plain or creamed. Curry
sauce may be used with quickly boiled
cabbage, caulifiower, carrots or onions.
Sauted pineapple or pineapple fritz
tiers, beets with a thickened vinegar
sauce or a salad with a tart dressing
are all good to serve with meat.
Salads and ReIishes.
To marinate food adds flavor and
richness to somewhat tasteless fish,
meat or vegetables The rule for max
ing uncooked marinade Is easily re-
membered by the fact that 1t Is similar
to French salad dressing, with the ex-
ception that the proportions Of oil and
vinegar are reversed, there being two
or three times as much vinegar as oil.
Other seasonings may be added accord
ing to taste, such as mustard, paprika,'
and SO on. Diced cooked veal pork
and q small proportion Of chicken, If
marinated together and mixed as for
an all-chicken salad, make an excellent
combination. Tuna fish, salmon, seal
fish, gain much for salad purposes ty
being marinated after cooking. Outside
stalks of celery. cut into two-inch
lengths, simmered In a little water I'M
til tender and then marinated, make
delicious relish TO serve with cold
meats. Large cucumbers, cut into
lengths and with seeds removed, can
be similarly treated.
Flowerets of cooked caulinower,
strips OF boiled carrots ana Sllceo
boiled potatoes result in a much more
favorable salad after remaining for an
hour or two in we'll seasoned
marinade The vegetables should then
be drained, tossed lightly with thin
mayonnaise or cream salad dressing.
and arranged on lettuce or shredded
cabbage. BY this method the quantity
of mayonnaise to be used Is materially
reduced as the seasoning and havoring
Is already done. Any Of the marinade
remaining should be strained and kept
for future use or added to the French
dressing When possible it is better
to marinate each vegetable separately
and mix them only when ready to
serve.
inexpensive salads should be grouped
in mind so that they may be drawn
upon, either to help even up additional
expense OF previous meals or TO include
in a meal tending to be expensive.
French dressing may be cut into
quarters one day. sliced another time,
then arranged in cup form another
Thus. plain head lettuce salad with
time.
IL