The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1879-07-16
HOUSE, FARM AND GARDEN
How to Cook ycpetohles

HOW to Cook Vegetables.
Vegetables that are brought from long
distances are apt to be "fiat, stale, and
Improbable by the time they are prof
tered for sale in our markets, and the
most patient and persistent coaxing fails
to 4nsplre 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 dlnt OF perseverance, however, the pa
tent 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.
.r Ei@ EGG PLANT. 49,.
Choose the medium sized fruit. Cut
it In slices little more than a quarter of
an inch thick, and remove the skin.
Sprlnt lie 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 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 feature of nicely
cooked egg plant.
STUFFED EGG PLANT.
Cover with cold water and parboil un-
til tender. Split in two, lengthwise; ia e
out a portion of the inside, leaving the
shell whole. Fry halt small onion in a
p, little butter and when turning yellow
add the inside Of the egg plant chopped,
few bread crumbs, the yolk Of an egg,
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, nave some missions in the top
and bake in the oven until nicely Drowned
and tender
| ,as LIMA BEANS.
Put pint of shelled beans in boiling
water enough to covel 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
OF, stoc of any kind If there is none use
W2ter ufstead, butsit 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 ... ....
l. IS. 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 lumr
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 fol-
a few minutes, but remember that toe
long cooking may curdle the milk.
...- sTEwED CELERY. ~. 4..
| Cut tho whifo of oo;orvy ,n%<
equal lengths, put into just enough boil
ing water to cover and add pinch O.
salt. Boil until tender when there should
be only little water remaining. If there
should be more than two tablespoonful.
drain it off and replace it with swee
cream or rich milk. Let this come to
boil, ten add generous teaspoonful O,
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 then
on buttered toast, which should be slight
ly moistened in the water in which the
okra was boiled. Season with pepper
| duu odlC duu ulclCcu UuCCcT, tuu serve uOC
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 fou,
and fry in drippings, with slice or tae
of salt pork in the same kettle in which
the soup is to be made. When nicely
Drowned, remove the chicken and cook
three cupfuls of sliced gumbo in the same
fat until brown; then S, I'm it out, when
there should be tablespoonful of brown
fat left in the kettle, and no more. II
there is less, put in 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. Boi
slowly for two hours and half Season
to taste with pepper and salt, and strain
through a colander. Serve with spoon.
full of boiled rice in each bowl of soup.
+. Keeping Stock Healthy. ..
Animals in a wild state like wild, men,
usu lily enjoy uninterrupted good health
until they die. This is undoubtedly fo1
/ %1,o, 4l,,A l. 1: =