Connecticut western news., 1878-05-02
THE HOUSEKEEPER.
A Chapter on Cooking Vegetables by a Ver-
 mont Woman.

The vegetable kingdom ought in some form to be introduced at every regular meal in all households. Vegetables form very nutritious and wholesome diet, and are conducive to health. The diff ferent methods of cooking and preparing them for table use, says the World, re- quire great deal of skill and practice. Any vegetable that is in common use ought to be 50 cooked as to be not onlye inviting in flavor but in looks for one enjoys meal that is tastefully arranged upon the table far more than when it is served up in disorderly, helter-skelter style.
 POTATOES are a universally accepted necessary article of home consumption, and they can be prepared in so many 1 styles that one never tires of their pres ence at every dinner. Baked they are delicious but they need to be baked in brisk oven not hot enough to scorch, but with heat sufficient to render the, skins brittle or grumpy. Of course they must be washed scrupulously clean, and all roughness of the skin must be scraped l off. A smooth surface'is great recom- mendation. Some varieties of the potato are so uneven or nubbed that it is diff cult to wash them, and when perfectly clean do not look nicely; others have a rough skin, like scales, that is unpleas- ant. Of all the varied kinds now in use
 the Snowflake potato comes the nearest
 to perfection of any. It possesses all the
 desirable qualities that are needful in 8
 table potato, Boiled potatoes are very
 nice, but, in order to have them just
 right, they need to be boiled very quick
 ly. When the skins begin to crack open
 turn off the water and set them back on
 the stove, and steam till just needed for
 the table This is. probably the most
 economical method of using them, for if
 they are left over they can be mashed, a
 little salt and butter added, and baked
 in small balls or cooked in a basin over
 the fire. Sliced up then and fried in
 lard is another nice way to cook them,
 and makes pleasant variety.
 TURNIPs are very nice addition to a dinner Sliced, pared and boiled tender, then mashed and seasoned with butter, salt and pepper, and served in deep
 dish, all smoothed over, it not only looks
 but tastes delicious. They are also ex-
 cellent-to be sliced after pairing strips and boiled tender then put in q jar and boiling vinegar turned over them. In two or three days they are ready fol use and are a very rehshab1e pickle.
 BEETs are another wholesome article of food and are nice either boiled ol baked, sliced and eaten hot, or pickle6 like turnips. The skins can be easily . and speedily removed by dipping then in cold water while hot and rubbing the skins off with the hand. -
 BEANS are very common dish, ani when cooked properly are wholesome healthy, substantial article of food Baked or stewed, they possess larger
 quantity of nourishment than any othel
 article of the same weight. Some people aver that they are strictly brain food and that individuals who devote large portion of their time to study and though ought by all means to make beans reg
 ular daily diet. 1t would be sameness . however, that would soon tire, for nc one article of food can be eaten day after day without wearying and satiating tho z appetite. Frequent changes of comesti bles serve to keep up a good relish fol food
 SQUASH is another reliable vegetable of which some are extravagantly fond It is very harmless dish When baked and mashed, with little sugar and but ter added, it is splendid substitute fol sweet potatoes. Boiled and seasoned with butter, salt and pepper, it is also quite toothsome, and is a harmless relish Made into pies it is very nice, but needs eggs and sugar to make 1t a table delicacy PARsNIPs, CARROTS and SAhsIFY are al nice changes and form healthy d1et LETTUCE ill its season is a very delight full relish, and it is one of the healthies vegetables that is used. In the spring
 of the year it is purifier of the blood
 and 8 restorative for the nerves it seems
 to be especially designed for food, as i s exerts such a salutary change in tht l stomach. Very sharp vinegar ought no to be used too freely with it, as it is no |: desirable to destroy the effects of tho t lettuce.
 VNI,o Monenf% D,,roV,