New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1859-04-12

n tie cookery OF Vegetables 10 eodses are Is greN
q |. meats, yet equal care. stssn6ss and eeaaisess
srs required, and The proper Prepsrti0a Of them L
test Of cooks real ability. The vSas OF vegets-
bles depends upon their tSnee,sss dsosoy and reso-
ness; if thess be wanting there is 20 restorative l-
waste Of beat, time and labor 10 endssvsr TO make
,alatsbe or sighdy vegetables tAst have been gath
cred any ler 9Th of time.
Nearly al vegetables require to be put to cook ID
WISER ia, is boiling, and green pe., asparagus stnns
oesrs and those tina, required to retain their fresn
lively color must be kept uncovered. To hsve pe.s
delicious do not pick them night, nor sheu them
long before the time they wanted Let clean hands
handle them; pick them over carefully; do not WASH
them AID from the pod the pot let the Transition be
speedy a. possible. Freshly pucked Pess requirs
rom rs to IS minutes to cook them II you live in
the country and have cream calculate the quantity OF
vster the peas that TO be cooked will require and,
50 they tender drain the water from taem
fsny perceptble, and put tescupfdl or hsffull Of
cream with bit of butter into tue vessel with the
pess and little sat; let these boil two minutes or
ave.
Asparagus, soon As brought from market should be
plsced, standing on the cut ends in pan dish With
water half covering is. When ready to prepare it, cut
tie ends of an inch and tie up in small bundes put
tbsse into water, boiling, and just before taking it up
pot in salt 10 your taste. The bes SAUCE for this is
sweet butter poured over it.
These two vegetables arc .ousheped by being kept
any tin. and require much longer cooking and little
sugar added to the water in which they cooked.
Many cooks put in sAlers.us but it is miserable
qusskery and inadnissible You can detect this in
string beans which ere cut with Q knife and buish
green color will be peroepbs on the edges Of the cut
pieces Strre beans take much longer time to cook
tbn any other Spring vegetable, ana if they have
been wilted ii seems almost impossible TO make them
DEMONSTRATING awhile in cold water win b Of some
service. They may be cooked and prepared a. the
peas for cream some ike ANAL piece Of salted pork
boiled with them.
Spinach Is almt st the only vegetable that ought to
be covered while cooking: pick il over carefully,
wash Otter until thoroughly free from sand or dirt.
Let it stand in the last washing vher ten or ftsen
minutes. Put it into q kettle, large saucepan with
prnk lrg of salt each time you put in spinach; have
70 mere water than that which clings to It in the
wssbng cover it closely, and let it boil twenty min
ues or until terder skim it out squeeze all the water
from it, until ii s quite dry chop fine, pat into
saucepan, with piece Of butter and If you have it.
few spoonsfuli Of cream is better some nice meat
gravy little pepper; stir it until thoroughly heSee,
and Dish it, smoothing over the top and laying over ii
hard bo ed egg, cut In slice. When well done, this is
of Fl esh green, and very nice. The leaves of young
early beets can be prepared this way, and are nearly
good as spinach sl'o, pigweed Ichenopodinral.
Turpip tops mustard leaves, sno woat are commonly
called greens, are generally cooked in water, with
piece Of pork, ana present to their strong admirers
rather uninviting appearance. All these car be
prepared after the above described manner, and be
both improved and approved. Cut young new turrps
in 81 lf inch thick, put them to boil IN boiling
water and serve with a sauce made Of cream, little
salt ard flour boiled few minutes but If cream can
not be had melt table spoonful Of butter carefully,
mix gill of milk upon tespoonfnl of -four and stir it
in the melted butter add little salt and after it has
boiled pour il into the dish where the turnip has bean
put ready to serve. This is very nice for caui
flowers II is not best to put salt into the water with
The vegetables when they first put TO cook, you
wish them to retain their greenDess.
Good potatoes are next to bread in usefulness, and
when rightly prepared are well entitled 70 tue prseni
neuce accorded them. The methods OF cooking this
vegetable almost as numerous as It's varieties DO
not peel potatoes before cooking, allow them to
stand long in water. Put them into vessel with the
water boiling and cover them aud when fork goes
easily through them turn of al the water ard Icy
upon the top OF the vessel where they were cooked
folded towel and set back on the range or stove.
The towel sb.orbs the steam and keeps the potatoes
hot and in the fI est condition to serve.
must digress here. 1t would be great advantage
TO have attached to the eide Of al ranges piece OF
soapetone proportional 10 the tze of the range and
the room. This, when once heated, would be Of great
value TO the cook and enable her to keep many dishes
perfect that require moderate heat, for soapsone i;
superior to bricks as respects this; and it said
soapstone oven after being heated once, can be used
for baking nearly oil the same day ard bake the last
time as well as the first.
A nice breakfast dish can be made thus from pots-
toes: Boil eight ten when done peel them and let
them stand. Pot into ssucepsn Tablespoonful! and
shslf Of butter when melted add teaspoonful Of
6our little salt pepper, and, in the season, some
chopped parsley str this until smooth and pour on
half pint Of sweet milk; stir, and let it boil being
careful that il does not scorcb Cut the potatoes into
il CD pieces and turn them into this mixtures let boil
ard nave ready the beaten yok Of an egg to sir IN az
il toils sat il in q warm place until ready to serve.
Another Peel half q dozen raw potatoes, cut them
into as thin slices possible, so ito retain their
FORM wash them lay hem in strainer to dry, sprnk'
ling salt upon them; let these stand, shaking them
Often to get rid Of the water. Put half pound OF
lard in kettle and melt it TO boiling heat, AMI IN
this fry the sliced potatoes putting on a. many at
time as will brown nicely; skim them out and add
more, until al are done. Never cover up anything
before the fire that has been fried unless you want 1t
soaked and fsbby. The ordinary method OF frying
potatoes is putting them in too little fs and not having
It hot enough to cook them, and then hurrying and
scorchipg. When fried rightly, these are delicate
and crsp Potatoes Of an inferior quality can be i'm