Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-04-26

time you make chicken fricassee,
prepare 1t the day before; let 1t get
cold and remove the fat that has
risen to the top. Keep it for beau
tiful cream sauce, delicately and sub
tly favored.
Southerners rarely honor their
vegetables with butter, but with "fat
back" or good old salt pork. Try it
with green beans-youu have an en-
tirely different vegetable, one with
character and versatility.
Sauces add distinction to vege-
tables and elevate them from the
commonplace. A white sauce need
not be just plain Jane" Clam
orize it by adding chopped celery.
eggs, onions or parsley. Be adj
venturous and add pinch of curry
to tomatoes. Make mustard sauce
for cabbage and serve it with boiled
or corned beef. A mock Hollandaise
with capers makes good mask for
fresh grilled tomatoes. and it will
turn a bunch of asparagus into a
prima donna.
Herbs and vegetables are natural
afhnlties. What's more, you can
plant some herbs in your window
box and have fun watching them
grow. Or plant them next to your
nasturtiums-no one will think you
eccentric after they've eaten new
potatoes with your home grown
chives
Squash being rather bland vege-
table yearns for flavor. Mash 1t
and mix with Drowned onions, shall
lots or chives. Sweet basil Is
romantic herb. The Hindus planted
it outside their homes and temples
to insure happiness Have your
share of contentment by using
pinch of it in string beans or peas.
Mint is refreshing to carrots;
few grains of nutmeg will turn
dish of succotash into something
definitely exotic.
Stressing the use Of fats, herbs
and sauces to season vegetables with
| flavor, here are some suggestions:
ART1CHOKES WITH MOCK
HOLLANDAISE.
Cut off stem, outside leaves and
top of artichoke about l inch. Cook
in sailed water, to which teaspoon
vinegar or lemon juice has been
added, for 20-30 minutes. Drain
and serve with mock Hollandaise.
MOCK HOLLANDAISE
! 2 tablespoons margarine or cook
ing oil
2 tablespoons -four.
l cup water.
y teaspoon salt.
Dash OF pepper.
l tablespoon lemon Juice.
2 egg yolks.
Melt fat in the top of your double
boiler; blend in flour and gradually
add water. stirring constantly until
thick. Add salt. pepper and lemon
juice. Just before serving stir in
two well-beaten egg yolks.
This sauce with 2 tablespoons
chopped capers is delicious with
fresh asparagus. Now that aspara-
gus is in the market here's the per-
feet way to cook it. If you have a
copper clad. stainless steel skillet
by all means use it. It's simple
way of cooking and just right. Tie
the asparagus in portion size
punches and cook covered 1920
minutes in a minimum amount OF
sailed water. The asparagus will
lie fiat in the skillet. remain green
and there is no chance of breaking
the bud ends.
A CREAMY SPINACH.
Clean and wash spinach thor
oughly. Use no water in cooking:
enough clings to the leaves. Cook
covered in your saucepan until
tender. In the meantime prepare
the creamy sauce.
2 tablespoons chicken fat.
2 tablespoons flour.
cup milk.
Il teaspoon salt.
Few grains pepper,
% chopped scallions.
2 hard-boiled eggs.
Melt fat and brown scalhons,
blend in flour and gradually add
milk, stirring constantly until thick.
Add salt and pepper and bring to
boil. Now chop spinach very fine
or put through food chopper and
mix with the cream sauce. Add two
hard-boiled eggs that have been cut
into small pieces and sprinkle some
on top.
CURRIED TOMATOES WITH
LEXIS.
l bunch leeks.
tablespoons bacon or ham fat.
cups fresh or canned tomatoes.
Salt and pepper.
l teaspoon curry.
Wash leeks and cut In 1-inch
pieces. Brown in fat in skillet. Add
tomatoes and seasonings. Cook
slowly for 80 minutes.