Evening star. [volume] (Washington, D.C.) 1854-1972, 1935-08-24
Vegetables
Have Place
In Summer
Methods of Cooking
Help to Make Them
Fit Into Season.
BY EDITH M. BARBER.

BY EDITH vi. bAhbkh.
SUMMERTIME Is vegetable time.
with our markets supplied every
month 1t Is, of course. possible to get
good fresh vegetables at any time. In
Summer, however, prices are generally
lower, and we are able to satisfy at a
lower cost the great appetites for vege-
tables. y
II vegetables are TO be served as an
accessory to a course, they may be
dressed with melted butter, plain or
with lemon juice or minced parsley or
mint, or they may be dressed with q
little cream. Occasionally white sauce
is used. Brown butter Is used with
some vegetables. A thickened sour
sauce favored with lemon or vinegar
is used with turnips or beets.
Onions, carrots and beets are some
times glazed cooked with sugar and
butter a few minutes) after they are
tender. Tomatoes are often sliced or
halved, brushed with butter or salad
oil and broiled. Small whole or halved
large tomatoes are delicious when they
are sprinkled with minced onion,
sugar, salt and pepper, and dotted with
butter before baking In a hot oven
about IS minutes
Stuffed tomatoes. green peppers,
onions and eggplant are all popular.
The stufing may be made from
foundation Of bread, cracker crumbs
or cooked rice mixed with the vege-
table pulp and little minced ham or
chicken, II you like. The stuffing
should be seasoned rather highly with
onion Juice, Worcestershire sauce,
ketchup, horseradish and one Of the
other piquant sauces.
Plate combinations are served Tor
lunch and occasionally for dinner on
a warm night. Strips Of broiled bacon
may be arranged on the plate before
serving. Vegetables should be dressed
In various ways. One Of them may be
raw to give a contrast Of texture. A
few suggested combinations are:
A poached egg may be served with
any Of these plate dishes and the
Hollandaise or special sauce may oress
1t as well as q vegetable.
STUFFED ONIONS.
Peel six medium sized onions, par
boil them for five minutes, throw them
into cold water and drain. Scoop out
the center of each onion and nil the
cavity with a stufiing Of sausage meat
and bred crumbs. Arrange the onions
side BY side in a pan, dredge with q
little sugar. lay a slice Of bacon over
each and bake in q moderate oven
! (375 degrees FL until the onions are
tender and Drowned about 40 minutes
and the bacon Is crisp.
NEW PEAS.
Shell the peas Just before cooking
them and cook covered in just as lit
tie water as possible over a low flame.
With a heavy saucepan not more than
one-fourth cup Of water will be needed
for any quantity. When tender, IN
about is to Is minutes, add two table
spoons of butter and salt and pepper
to taste. Little salt Is needed when
peas are cooked this way.
SPECIAL SAUCE.
2 tablespoons butter.
2 tablespoons -four.
/ cup milk.
2 teaspoons salt.
Pepper.
2 egg yolks.
/ tablespoon lemon Juice.
Melt the butter, add the dour and
stir until well blended; then add the
milk, salt and pepper and bring to the
boiling point. Stir q little Of the hot
mixture into the egg yolks and add.
Stir well and add the rest of the but
ter bit by bit and the lemon juice.
Copyright. 1889