Evening star., 1934-03-30


i numbers of tiny bugs and sand
which often cling to the leaves,
here is hint which may prove help
full: After picking off all dead leaves
and other foreign matter, put small
quantity of vinegar-about quarter
of a cupful-into a painful of water
in which you rinse your green's and
you will be surprised to see how the
little bugs and sand will drop of into
the vinegar water. The acid OF the
vinegar seems to render the bugs
powerless to cling to the leaves, and
thus watercress. lettuce, spinach and
other greens may be quickly cleaned.
Give final rinsing in clear water.
To freshen lettuce and make it
crisp put a piece of powdered borax
in the water in which it is washed
and let it soak for half an hour or SO,
then shake it free from water and
wipe each leaf separately after rinsing
we'll. To have fresh lettuce all Sum-
mer from one planting, instead OF
pulling it up. as most people do. take
a sharp knife and cut all the leaves
as you need them, only leaving the
stalk. In short time it will again
be covered with leaves.
Spinach keeps best If freShened in
water and cleaned as soon as it comes
from the market, if it is then treated
in the same way as lettuce. Spinach
may be chopped and we'll seasoned
and garnished with rounds of hard
boiled egg, and the egg yolk rubbed
through sieve, or garnlshed with
toast points.
Try spinach this way: Chop it after
cooking. season with lemon Juice and
pack in individual ring nolds. Keep
hot in hot water. turn out and fill
the centers with tiny balls or dice of
cooked carrots or beets we'll seasoned.
To keep parsley fresh for some time
put the stems in glass OF water to
which a teaspoonful Of vinegar has
been added.
Greens, such as spinach, beet and
turnip greens, are more attractive
when served either in a mound or in
the form of border. Put carefully
cooked, well seasoned chopped greens
in a hot, we'll creased ring mold
1nvert on a hot chop plate. Fill with
creamed or mashed potatoes, or we'll
seasoned boiled rice and garnish with
rings of hard-boiled eggs and slices of
crisp bacon. Greens must be thor
oughlv drained, as they can be more
ettractively arranged when dry.
Special Cooking.
When cooking vegetables with a
small amount of water glass baking
dish makes an excellent kettle cover,
as the cooking process can be watched
wit 10 II-0ic
does the cooking. Keep the cover on
for all vegetables that grow beneath
the ground, such as beets and onions,
but leave uncovered all those that
grow above the ground, such as cab
bage. Have the water boiling before
putting in green vegetables. When
cooking peas, marroWs and some of
the green vegetables. add teaspoon
full of sugar to each quart of water
In which they are cooked. This
brings out very agreeable flavor to
the vegetable.
turnips cut in fine strips or dice, green
peas and string beans, small boiled
onions glazed in a frying pan with
butter and sugar, foWerets of cauli-
flower, Brussels sprouts and small to-
matoes all may be used with good
effect between the meat and potato
on plank, on a platter or dinner
plate, or in a vegetable salad or in
q casserole with small pieces of meat
and well favored gravy, or in a
plate of clear soup.
Asparagus has short season in the
garden, but year-round season in
the can. Canned asparagus should
be heated quickly in its liquor, then
Grained and dressed like the fresh
vegetable. Cold cooked ASPARAGUS
whether fresh or canned, is a salad
ingredient that needs no apologies
Don't try to disguise the favor with
a strong dressing. Open a can OF
asparagus at the bottom instead of
at the top; by this method the tops
are not broken and the stalks can be
removed by their more sturdy ends.
Asparagus Scallop.-Arrange a layer
OF cooked or canned asparagus, cut in
one-lnch pieces, in a creased baking
olSh. Dot with bits of butter and
sprinkle with finely ground peanuts
Repeat the process until the dish is
almost full. Pour highly seasoned
White sauce over all, cover with but
tered crumbs and bake in a hot oven
until the crumbs are a golden brown.
Cooking Beets.
When cooking beets, add a little
Whole mixed spices to the water in
which they are cooked. 1t gives them
an improved flavor. Try baking beets
In the oven, as you would potatoes,
and note the fine flavor They will
be much better and sWeeter than If
boiled. Put in the oven in a baking
dish and turn frequently. When ten
Ader, serve with olive oil and lemon
tjuice.
Beets with Orange Sauce.-Scrub six
medium sized beets and boil until ten
der. Peel and dice. Make a sauce
with two tableSpoonfuls Of butter, two
tablespoonfuls of hot water. two
tablespoonfuls of flour, half a tea
spoonful of salt, little pepper, halt
cupful of orange juice and one tea
spoonful of sugar. Pour this over
the beets. Keep hot in a double
boiler
Take canned whole beets, pour of
the liquid and use with an equal part
of canned consomme, thinned with
water. Increase the beet liquor II the
soup is not red enough. Heat all to-
gether, season we'll, adding a little
lemon juice. In the bottom of each
plate have diced beets and tiny slices
of canned frankfurters and a dash OF
whipped cream on top.
When you have number OF onions
to peel, cover them with hot water
and let stand for minute or two
and that thin skin so hard to get of
can be removed as if by magic. In
stead of grating onions for getting
onion juice, cut the onion in halve:
and press it through lemon squeezer
The juice will be Of better flavor ane
no tears will be shed in the opera
ton.
A sprig OF mint cooked with greer
peas or string beans gives a gooe
favor.
l,a1 n