Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1879-07-13
HOUSE, FARM AND GARDEN.
How to Cook Vegetables.


How to Cook Vegetables.
Vegetables that are brought from long
distances are apt to be "flat, stale, and
Improbable by the time they are prot
fered for sale in our markets, and the
most patient and persistent coaxing fails
to inspire home made beets 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 reci-
pes Tor preparing eggplant, 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 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. Cut
1t IN slices little more than a 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
IN nrfJn To %ln l.
that 1t would otherwise have. Wipe each
piece dry, dip it in beaten egg, then in
fine cracker crumbs, seasoned with lit
tie pepper. Cook in equal parts ofbutter
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 I'M
til tender. Split in two, lengthwise; take
out portion of the inside, leaving the
shell whole. Fry half small onion in
little butter and when turning yellow
add the inside of the egg plant chopped,
few bread crumbs, the yolk of an ego,
and pepper and salt to taste. Stir and
cook for a second or two, then fill the EGG
plant shells with the mixture, brush the
tops with beaten egg, dust with bread
crumbs, make some incisions in the top
and bake in the oven until nicely Drowned
and tender
LIMA BEANS.
pnt n int Of chr Iol
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
or stock of any kind; If there is none use
water instead, but it is a poor substitute,
Put the beans into this sauce and set at
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
tunes fried in the butter before adding
the broth.
LIMA BEANS WITH CREAM.
> Boil as before directed; drain off the
water and pour cup of cream or rich
milk over the beans. If the latter is
used, put in an even teaspoon of corn
starch rubbed smooth with small lump
OF butter and let the milk come to a boil
IN order to cook the corn-starch. Season
to taste and set on one side of the fire for
a few minutes, but remember that too
long cooking may curdle the milk.
sTEWED CELERY.
Cut the white stalks of celery into
equal lengths, put into just enough boil
ing water to cover and add pinch of
salt. Boil until tender when there should
DC only little water remaining. If there
should be more than two tablespoonfuls
drain it off and replace it with sweet
cream or rich milk. Let this come to a
boil, then add generous teaspoonful of
butter rolled in flour; season with pepper
and salt and serve hot.
TO COOK OKRA.
Gather the pods when two or three
inches long and still tender. Cook them
In boiling sailed water until done. which
will be fifteen minutes; then place them
on buttered toast, which should be SLIGHT
ly molstened in the water in which the
'okra was boiled. Season with pepper
and salt and melted butter, and serve hot.
The young pods also make nice pickle,
or they can be sliced and dried for win,
ter use.
GUMBO SOUP.
Cut fowl in pieces, roll these in flour
and try in drippings, with slice or two
or salt pork III the same kettle in which
the soup is to be made. When nicely
Drowned, remove the chicken and cook
three cuptuls of sliced gumbo in the same
lat until brown; then skim it out, when
there should be a tablespoonful of brown
tat left in the kettle, and no more. If
there is less, put in a little butter to sup
ply the deficiency, and when melted add
a tablespoonful Of flour. Stir until
brown, then put in two quarts of water,
the chicken and the fried okra. Boil
slowly Tor two hours and half. Season
to taste with pepper and salt, and strain
through colander. Serve with spoon
'tul OF boiled rice in each bowl of SOUP,
Keeping Stock Healthy.