Evening star., 1933-08-04

leaves removed to use for soup. A head
Of lettuce will last several days II It ID
kept In the following way: After re-
moving the touch outside leaves wash
the head Of lettuce well. Place 1t In a
large bowl with enough water 80 that
the root will be covered with water,
then cover the bowl with q plate or
saucer. Use the leaves as required each
day and change the water frequently.
may also be used to add flavor to
vegetable. fruit or potato salad. Wash
the leaves, put several on top Of each
other and fold as tightly as possible.
Cut into very thin strips with . pair
Of scissors. These add q delicious
flavor as well as color to mixed Salads.
The tougher lettuce leaves also make .
good cream Of lettuce soup.
LettAce. II used Immediately after
washing often Is so moist that it weak
ems q French dressing. To avoid this,
make q bag about foot by feet out
Of medium grade Of cheesecloth.
Drop the wet lettuce in this bag, gather
up the top Of the bag In the hand. and
You will fnd that your lettuce Is prac-
tically dry. Your surplus lettuce may
be left in the bag,H all Is wrapped in q
thick paper. The cloth keeps the let
tuce moist.
In some varieties Of lettuce the leaves
grow so closely together that it Is al
most impossible to separate them with
out tearing them. BY cutting the root
end very closely, even cutting 1t out a
little. and letting the cold water from
the faucet run down into the heart Of
the lettuce. the leaves can be loosened
without being torn.
White Potatoes.
Cold boiled potatoes lend themselves
to q variety of uses. The waxy potatoes
are best for this purpose. Creamed
potatoes are easier to prepare with cold
boiled potatoes than those that are just
freshly cooked. Dice some cold pota-
sauce, or vary them by putting the
creamed potatoes and some grated
cheese into a buttered baking dish In
alternate layers, sprinkling the top with
butter, and putting the whole in the
oven long enough to heat through. Care
should be taken not to toughen the
cheese by cooking this dish too long or
in too hot an oven. Chopped green
pepper or pimenta gives variety to this
dish. Cold boiled potatoes may be
used also as the basis Of many delicious
salads.
Pour boiling water over the potatoes
YOU have selected for baking, and let
them stand for 20 minutes before put
ting them in the oven. They will bake
In less time and will be more mealy and
fluffy. Take them piping hot from the
oven and slit the skin on top OF each
one like q cross. Then gently press each
potato from the bottom until it breaks
through, snowy-White. Top with but
ter and paprika.
From q sprouting onion can be grown
the finest young table onions. Not only
that, the vegetables can be made very
decorative Place four or f1ve OF them
in a pretty Chinese dish, sprinkle
handful Of sand around the roots. add
lust enough water to cover the bottom
Of the dish. and stand it in sunny
window. The sprouts will shoot up, ana
in about q week you can begin to nave
young onions to eat and to use IN your
salads Cut the sprouts down close 70
the bulb, and they will continue 70
produce new ones for q long time.
Every house wife knows that II onions
are peeled under water they will not
cause the eyes to smart, but every
housewife does not know that II the
onions are placed on wet cloth when
they are being cut into pieces, the re.
suit Is Just as satisfactory. This metnoo
Is a great help when dicing onions or
cutting them into. small pieces, to be
used as q seasoning
Often the container in which strong
" favored food has been cooked has
the odor of the food after the dish Is
washed This may be removed by heat
d. nf
covered kettle and letting the vinegar
boil for q few minutes. All traces OF
fish or onion flavor will be removed
very quickly.
The best way to skin tomatoes that
are to be eaten cold in any form Is to
hold them on q fork over lighted gas
flame for q minute. The skin becomes
black in places and cracks open, and
can be removed immediately. Also the
tomato remains cold and Arm, and more
time and labor are saved than by the
old method Of plunging tomatoes into
boiling water.
Have you learned the secret of max
ing cream Of tomato soup that does not
curdle? Add the tomato to the white
sauce, using equal parts Of thin white
sauce and Of tomato sauce, with one
eighth teaspoonful OF baking soda add
ed to the tomato sauce.
Fresh Peas.
When lettuce begins to run to seed.
your grocery man viii sell you lot for
10 cents. Pluck out the center. where
the flower has begun to form, pull the
heads apart, and when you have q
small pot of peas within 10 minutes
of being done, drop in the lettuce. You
will not only exc out your scanty peas,
but you will discover a new dish, the
cost Of which will be much less than
that of peas alone.
Many delicious flavors can be i'm
parted to soups by utilizing the bits
of vegetables which are usually thrown
out. Pea pods, washed and wrapped in
thin cloth to facilitate taking them
from the pot, may be dropped into a
broth made from pieces Of leftover
roast, and will give very distinctive
flavor to what would otherwise be
rather an insipid dish.
Pea-pod Soup-Measure q generouf