Evening star., 1934-08-24

Jared mustard, Worcestershire sauce
horseradish sauce, pickles and spiced
things with It. Garnish with cress OF
with stuffed celery, and don't forget to
add sliced oranges. grapes or any COOL
looking, cool-tasting fruit.
This is good salad for a bridge
luncheon or Sunday night supper
Try 1t. Open a can of tuna fish
That Is fish one never tires of; deli
cate in texture and firm of flesh. Ar
range crisp lettuce hearts with the
fish in the center. Around the fish
place canned red, sour cherries and
garnish with mayonnaise. Serve with
this crackers and cheese and coffee.
The combination of lemon and to-
mato salad is about as cool propo-
sition as could be and the process is
simple. There are two ways to pre-
pare it. Scoop out ripe tomatoes, salt
them slightly inside and invert in a
dish in the refrigerator. Prepare a
tart lemon jelly by using one cupful
of lemon juice, half cupful of orange
juice and half cupful of water. Add
half cupful of sugar and bring to a
boil. Soak one tablespoonful of gela-
tin in a little cold water, add to the
hot juices and strain. When set, cut
in small cubes and fill the tomatoes.
Serve with cress or lettuce and may
onnaise. Or you might set the toma-
toes in the lemon jelly in individual
n1olds. This is especially good when
chopped olives are added, either to the
jellied dish or to the mayonnaise.
The salty olives are great idea in
Summer salads.
A frozen cheese salad is made as
follows: Crate half pound of Ameri-
can cheese and mix 1t with eight
chopped stuffed olives, half a cupful
of chopped nut meats, two table
spoonfuls Of minced green pepper,
one 4-ounce jar of mayonnaise and
one tablespoonful of lemon juice.
Half a cupful of crushed pineapple
adds piquancy. Add two tablespoon
fuls of gelatin softened in cold water
and dissolved over hot water and fold
In one cupful Of whipped cream. Pour
into a square pan and chill for sew
eral hours. Slice and serve on crisp
lettuce garnished with lemon slices
With it serve salted waters.
Fresh or Canned Vegetables.
Fresh vegetables, freshly picked,
cooked with the least amount of water
for the shortest possible time, then
served with plenty Of butter. These
need no sauce or other addition, but
not every one can have freshly picked
vegetables every day in the year, and
when we use the same few vegetables
over and over again, new ways OF
serving them are very desirable. We
can change the shapes Of some of
them. can shred or slice or cube pota-
toes, carrots, turnips, parsnips egg
plant or even beets. String beans and
cabbage and green peppers may be
shredded. These are sometimes cooked
in butter or in milk, but for real
change in appearance and flavor we
may serve almost any vegetable, fresh
or canned, with sauce.
One of the vegetables that, out OF
the garden or from the market, loses
its flavor quickest, is asparagus. Try
1t French fried some time. Drain
the asparagus, dip each stalk in
beaten egg, roll in fine crumbs and
fry In deep fat. 1t is delicious.
= Sauces for Vegetables.
White sauce can be used with almost
any vegetable. Try it with diced tur-
nip or a combination Of green peas
and string beans cut the same size as
the peas, or with Brussels sprouts
and celery, or tiny beets or beet dice
on artichoke bottoms. To make the
sauce. melt three tablespoonfuls of
butter in a saucepan, and add three
tablespoonfuls of -four mixed with
one-third teaspoonful Of salt and
little pepper. Stir until smooth, using
q wire whisk, then add gradually u
cupfuls of milk or three-fourths cup
full of vegetable water, while stirring
constantly. Stir until the sauce boils
and keep hot over hot water.
Paprika Sauce.-Add to white sauce
one or two teaspoonfuls of paprika;
use with white vegetables, such as
cabbage, caulihower, oyster plant or
parsnips.
Pimiento Sauce.-Add to white
sauce one or two pimientos cut in
pieces and serve over mashed potato.
caulifower or boiled onions. Paprika
and chopped green pepper may be
added for more color. This sauce
is delicious with diced potatoes or
shredded wax beans and sliced Ber-
muda onions or celery.
Mock Hollandaise Sauce-To half
O cupful of hot white sauce add one
egg yolk slowly just before serving;
then add three tablespoonfuls of but
ter. bit by bit, and two teaspoonfuls
of lemon Juice, one-fourth teaspoon
full of salt and a few grains of pep
per. Serve with asparagus tips and
wax beans, or spinach or broccoli.
Cheese Sauce.-Add to white sauce
half a cupful of cheese, grated or
chopped Serve with any starchy
vegetable, or pour over chopped
spinach, which may first be nodded
in custard cups. Try it on cucumbers
or celery cut in lengthwise strips and
boiled, on broccoli, cabbage. or lima
beans.
Hot Mayonnaise.-To half a cupful
of white sauce, in top of double boiler,
add half a cupful of mayonnaise
dressing. Use with any vegetable that
needs added flavor, but especially
with asparagus, peas or beets.
Mexican Sauce.-Chop one slice OF
onion and half a green pepper, cook
for five minutes in three tablespoon
fuls Of fat and add to tomato sauce.
Let lima beans, wax beans, canned
corn or shell beans simmer IN this
for half an hour.
Soup Accomplishments.
The most experienced housewives
often bring about the most noticeable
changes in their favorite dishes
through a wide variety Of the accom-
paniments and accessories that go
with them When it comes to clear
soups and bouillons, this varying OF
the accompaniments Is by lar tne
easiest and most interesting way 10
attract attention to the clear, rich,
penetrating and stimulating flavor
of your most valuable recipes.
A great variety of soup accom-
paniments can be bought ready to
use, but there are also number that
can be quickly and easily put together