Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1879-07-17
HOUSE, FARM AND GARDEN.
How to Cook Veeetahjes.

HOUSE, FARM AND GARDEN.
How to Cook Vegetables. +.
Vegetables that are brought from long
distances are apt to be ''hat, stale, and
Improbable by the time they are prof
fered for sale in our markets, and the
most patient and persistent coaxing fails
to inspire home made bcets and beans
with anything like the ambition that
weeds possess. These enterprising inter
lopers spring up and thrive where the
more useful portions Of the vegetable
world must needs struggle for existence.
By dint of perseverance, however, the pa
tient gardener will by and by reap the
fruit Of his labors. In anticipation of
such time We continue the requested reel
pes for preparing egg plant, okra, etc., for
the table, gladly recognizing the fact that
farmers families, who have hitherto been
restricted to limited variety Of vegeta-
bles, are gradually becoming acquainted
with the merits of those less known.
Fresh vegetables are generally whole
some. Naturally they should form a large
portion Of our diet during summer time,
and there is no good reason why farmers
tables should not be abundantly supplied
with an almost unlimited variety.
EGG PLANT.
Choose the medium sized fruit. Gut
ii in slices little more than quarter of
an inch thick, and remove the skin.
Sprinkle salt On each piece; put it IN a
dish, and cover with water, placing a
plate on top to keep it under. It should
remain in the salt water for an hour or
| two, in order to extract the bitter taste,
that it would otherwise have. Wipe each
piece dry, dip it in beaten egg, then in
fine cracker crumbs, seasoned with a lit
tie pepper. Cook in equal parts of butter
and lard until it is done to light brown.
The lard should be heated in the frying
pan, and the butter added just before put
ting the egg plant in; do not cover while
cooking as the steam would prevent that
crispness which is a feature of nicely
cooked egg plant
STUFFED EGG PLANT.
Cover with cold water and parboil un-
til tender. Split in two, lengthwise; tax e
out a portion of the inside, leaving the
shell whole. Fry half small onion in a
little butter and when turning yellow
add the inside Of the egg plant chopped,
a few bread crumbs, the yolk Of an egg,
and pepper and salt to taste. Stir and
cook for second or two, then fill the egg
plant shells with the mixture, brush the
! tops with beaten egg, dust with bread
| 1o 1o ;~oscso~o +ho IN,
and bake in the oven until nicely Drowned
and tender
LIMA BEANS.
| Put pint of shelled beans in boiling
water enough to cover them and add a
little salt. Cook until tender, then drain
them. Melt piece of butter the size of
an egg, with an even teaspoonful Of corn
starch mixed smoothly with it. Stir in
two or three spoonsful of mutton broth
water instead, but it is a poor substitute
Put the beans into this. sauce and set al
the side of the fire for fifteen minutes
just befor serving add little chopped
parsley and season to taste with pepper
and salt. Some chopped onion is some.
times fried in the butter before adding
the broth.
LIMA BEANS WITH CREAM.
Boil as before directed; drain off the
water and pour a cup of cream or r1cl
milk over the beans. If the latter i:
used, put in an even teaspoon of corn
starch rubbed smooth with small luml
of butter and let the milk come to boi
in order to cook the corn-starch. Season
to taste and set on one side of the fire fo7
few minutes, but remember that to-
long cooking may curdle the milk.
sTEwED CELERY.
Cut the white stalks Of celery int
equal lengths, put into just enough boil
ing water to cover and add a pinch O
salt. Boil until tender when there shoul'
be only little water remaining. If ther
should be more than two tablespoonful
drain it off and replace it with swee
cream or rich milk. Let this come to
boil, then add a generous teaspoonful G
butter rolled in flour; season with peppe
and salt and serve hot.
TO COOK OKRA.
Gather the pods when two or thre
inches long and still tender. Cook then
in boiling salted water until done, whic
will be fifteen minutes; then place ther
on butte1ed toast, which should be Sigh
ly moistened in the water in which th
okra was boiled. Season with peppe
and salt and melted butter, and serve hot
The young pods also make nice pickle
or they can be sliced and dried for wiz
, ter use.
GUMBO SOUP.
Cut fowl in pieces, roll these in tlou
and fry in drippings, with slice or t"
OF salt pork in the same kettle in whic
the soup is to he made. When NIGEL
Drowned remove the chicken and coo
three cupfuls of sliced gumbo in the sam
fat until brown; then sam it out, Whe
there should be tablespoonful of brow
fat left in the kettle, and no more.
there is less, put in little butter to SUI
ply the deficiency, and when melted adj
tablespoonful Of -four. Stir unit
, brown, then put in two quarts of waite
the chicken and the fried okra. 30
slowly for two hours and half Seaso
to taste with pepper and salt, and strai
through colander. Serve with spoo1
full Of boiled rice in each bowl of soup.
Keeping Stock Healthy.
Animals in wild state like wild, me1