Evening star., 1934-10-19

bring to the boiling point two cupfuls
of asparagus liquid with one cupful
of water and a quarter of 2 cupful OF
vinegar, two slices of onion and two
cloves Meanwhile soften two table
spoonfuls of granulated gelatin in a
quarter of a cupful of cold water,
then pour the boiling liquid over 1t,
adding salt, pepper, and paprika as
liked, also a tablespoonful Of lemon
iuice. Strain and color family with
green vegetable coloring. Cool until
it clings to the side of the bowl, then
pour into molds, adding fecks OF
green pepper and pimiento. Chill
and use as garnlSh.
AS it is not a good plan, as rule,
to serve more than one vegetable
with a sauce at the same meal, it
may not always prove convenient to
use all the vegetable water in sauces
In that case, pour it off and save it
for use the next day. With some of
the leftover vegetable, it will form
the basis of an excellent cream soup
for luncheon, or it may be added to
soup stock, SteWS. or choWderS, II
their preparation happens to be un-
der way. Potato water may be used
in the making of bread and mullins.
Celeried Peas: Into mixing bowl
put two cupfuls of freshly cooked
green peas or the same amount OF
canned peas drained from their
LIQUID. Season with half teaspoon
full of salt and little pepper. Then
stir in one cupful or more of diced,
cooked celery. mixed with one and
one-half cupfuls of medium white
sauce Turn the mixture into but
tered baking dish of medium size and
scatter buttered bread crumbs over
the top. Bake uncovered in a hot
oven for 20 minutes, or until heated
through and nicely Drowned. One or
two quartered hard-cooked eggs may
be added.
Stuffed Cucumbers: These may be
served during the Autumn, and the
large. nearly ripe ones that are in
season then make a dish hearty
enough to use as main dish. Pare,
cut them in halves lengthWiSe, and
boil gently until almost tender. or
for about 10 minutes. Drain and
as follows: Mix together one cupful
of soft bread crumbs, two tablespoon
fuls of minced ham, one tablespoon
full of minced onion, and one finely
chopped green pepper, with half
teaspoonful of salt and little pep
per. Moisten with one well beaten
egg yolk and two tablespoonfuls of
melted butter. Fill into the shells,
sprinkle with buttered bread crumbs,
put into a pan with little boiling
water, and bake in moderate oven
until done, or for about 40 minutes.
Sweet Potatoes With Nuts: Select
large sweet potatoes, scrub them well,
then cut them in halves lengthwise
and bake them in hot even. When
done, scoop out the pulp, mash it
very thoroughly and season well. Add
to each pint of pulp one teaspoonful
of salt, little pepper. tablespoonful
Of butter, enough rich milk or cream
to moisten slightly. or about half
cupful. and also half a cupful of
chopped nut meats, preferably walnuts
or pecans. Heap the pulp into the
shells. lay thin slice of bacon on
edSIi- aAo P4aIe Ii Aot oseu W Ci4Sp
and brown.
Raw Vegetables.
Since raw vegetables are richer
than cooked ones as sources of health
giving vitaminS, you should include
them in the menu whenever possible.
The following combinations for raw
vegetable salads may be as new to
you as they are delicious: Try cutting
raw cauliflower into tiny slivers,
moisten these with mayonnaise, into
which CROUCH raw beet put through
the meat grinder has been stirred TO
make 1t quite red. Add few chopped
sweet gherkins. Serve on lettuce.