Evening star., 1932-01-22

7 matoeS weighs at least twelve pounds.
, II the recipe calls for peck OF to-
matoes, you will need seven No. cans
of tomatoes. Bring the juice to the
boiling point. Run the solid part OF
the tomatoes through the grinder GRIND
onions. Add the vegetables to the boil
ing Juice and let simmer. Season With
two cupfuls OF sugar, one-fourth cup.
full of salt, two teaSpoonfuls each oil
dry mustard and cloves and one table
spoonful of cinnamon. Add four cup
fuls Of vinegar and cook slowly for sew
eral hours until thick.
Carrots Savory.
Scrape six carrots and cut them
lengthwise into thin strips. Core six
tart apples and cut them into slices
half an inch thick. Place layer oil
carrots and apples in a thick frying
pan with two tablespoonfuB OF fat.
Cover tightly and cook until brown.
Turn and brown ON the other side. Just
before they are done sprinkle with
little salt and sugar. Serve on not
plate With the apples on top Oh the
carrots.
Rub some carrots with cloth dipped
in salt, cook until tender in salt ana
water put them into a hot dish with
butter, pepper and salt, some chopped
parsley, little lemon and a teaspoon
ful of brown sugar and heat in the
oven.
Melt a lump of butter in a saucepan,
add an ounce of flour, mix we'll to-
eether and add three tablespoonfuls OF
milk and little pepper salt and a
very little mace. Cook the carrots IN
this for Is minutes, add tablespoon
ful OF cream and serve very hot.
Large carrots can be cooked until
tender, then chopped and pressed into
the desired shape with butter, pepper
and salt, then steamed. You can make
large carrots into fritters by cooking
them until tender, mashing them with
some chopped parsley and httle
onion, adding bread crumbs ana mix
ing them with butter. Drop spoon
! fuls into boiling fat and fry until
brown. .
Make carrot soup by placing meat
bones in water, adding dozen grated
| large carrots, some onions and season
| ines and cooking slowly for about four
hours, stirring occasionally. Run
! through a sieve and reheat-
Appetizins Sauces.
White sauce is the foundation for
! cheese sauce, parsley sauce, asparagus
sauce, oyster sauce, egg sauce, onion
sauce sninach sauce and the inner ana
more unusual sauces, such as Becnamei
sauce. To make Bechsmel sauce ado
! slice each of carrot and onion, WIN
| tinv bit of bay leaf, sprig OF parsley
and perhaps a pinch Of celery salt or
a celery leaf to the white sauce while
| it is in the making, and let 1t simmer
over hot water until the fiavors have
permeated it we'll Then strain 1t ana
| whip In the well beaten yolks oil 1--WE
| eggs or one whole egg. DO not COOK
! the sauce again after the ADDITION OF
the egg or it will curdle. -,.-
| Ycu will find dozen appetizlng ways
| for using Bechamel sauce. 1t is one OF
| the most accommodating sauces we
| have, as 1t goes well with caunnoWef,
artichokes, asparagus, paked OF polieo
| fish oysters, shrimps, ana even WIN
diced turnips or kohl-rabi.
Croquettes also have q white sauce
| for their foundation, although for this
type of cookery it is slightly changed;
for it must be thicker II 1t is to be used
heavier as a miusqa tngredients mt hssEssr. v4 one
and one-half tabiesppcufuls ,ot butter
with two and one .haif ia ablespoorfuls OF
! -four in its making, with the usual
, quantity of milk and seasoning. When
| it is cooked it will be quite thick, TOO
thick to pour, but just right Tor
| croquettes.
To make the croquettes, chop enough
meat. chicken. cheese, fish or vege-
tables, or whatever Is to give the cro-
| uuettes their name and variety, and
| add to the thick white sauce Just be-
fore taking it from the fire. Stir for
minute or two, then pour into fiat pan
and set aside to cool and stiffen. When
cold shape the croquette mixture into
balls, fiat cakes or rolls, dip them into
we'll beaten egg. then into finely sifted
bread or cracker crumbs, and then fry
them in deep, boiling fat. All cro-
uuettes are made in this way, although
one may use ones own fancy in their
establishment. Chopped mushrooms,
added to the mixture while 1t Is cook
ing, make a delectable dish Of the
ordinary chicken croquetteS, and
chopped parsley or onion may be added
to croquettes of cold meat or fish. Mace
or nutmeg will add delicious flavor to
almost any croquette, but 1t must be
very daintily used-juSt suspicion is
all that is necessary.
Caper sauce, which is a good accom-
paniment to boiled mutton, boiled had
dock and other large fish is made by
adding two tablespoonfus of capers
with their liquid to drawn butter sauce.
An egg sauce that is different from one
made from white sauce is made by add
ing finely chopped hard-boiled eggs to
drawn butter sauce. Shrimp oyster
and lobster sauce have the drawn but
ter sauce foundation, the oysters being
allowed to simmer in their liquor for a
few minutes before they are cut into
small pieces and added to the sauce.
The shrimp and lobster are simply
broken into bits and added TO drawn
butter sauce, which may also have a
tablespoonful of lemon Juice added
Either of these fish sauces is tasty
addition to baked or boiled fish.
Another good fish sauce Is made by
adding half a cupful of grated cucum-
Der to drawn butter sauce.
To make drawn butter sauce simply
follow the rules for making ordinary
white sauce, using water in place OF
milk, and you have it-a clear, almost
transparent, thick, smooth, rich sauce
that Is delicious with boiled fish, boiled
chicken or beef, and half dozen other
good things. II you would like your
drawn butter sauce somewhat richer
add to it when it is nearly finished a
second tablespoonful Of butter cut into
small pieces, and beat them in well
one at time: but do not cook the sauce
after they are incorporated with it, as
it would not then be as rich.
Creole sauce is tomato sauce to which
half a green pepper, finely chopped
and a teaspoonful Of chopped onion
have been added and permitted to sim
mer in it and to be served with the
sauce. Half teaspoonful Of tarragor
or cider vinegar may be added just
before the sauce Is removed from the