Democratic messenger. [volume] (Snow Hill, Md.) 1869-1973, 1881-05-14
THE HOUSEHOLD.
A Chapter on Vegetables, and How
to Cook Them.
men.

A Chapter on Vegetables, and How
to Cook Them.
Spinach is an excellent dish when
well cooked; take two quarts, wash,
boil for two minutes in sailed boiling
water, drain, chop and heat in frying
pan for two minutes with an ounce each
of butter and -four; half pint of
meat broth is added, the compound is
stirred and heated for five minutes, and
served with small pieces of fried bread.
Second only to spinach are beet sprouts,
which Will soon put forth their tender
claims for consideration; we all know
them boiled, but after they are boiled
they gain in flavor by being fried for
two or three minutes in butter. New
cabbage scalded five minutes in fast
boiling water, coarsely chopped, sprin-
killed. with flour, salt and pepper, and
gently stewed for five minutes with milk
or cream enough to cover it, is good.
So, too, IS red cabbage sliced, thrown
for fifteen minutes into scalding water
and vinegar, then drained, and fried five
minutes with butter, and served with q
little hot meat gravy. Lettuce, which
seems devoted to "salad days" is ex-
cellent stuffed it Is well washed in salt
ed cold water, the roots trimmed of.
two tablespoonfuls of cooked force
meat of any kind, or chopped cold meat
highly seasoned, inclosed within the
leaves, which are bound together with
tape or stripes of cloth several heads
thus prepared are placed in saucepan,
covered with broth or cold gravy well
seasoned, and set over the fire to sim
mer about five minutes the tapes are
then removed and the lettuce heads and
sauce are served hot. A link between
cabbage and lettuce are Brussels
sprouts, those tender, baby cabbages;
which, stewed.i in cream, or quickly fried
in butter, almost incline ones thoughts
to vegetarianism.
Beets are familiar enough boiled and
sliced, either served hot with butter,
pepper and salt, or picked, but nov
city is beet pudding, made by mixing
pint of cooked sugar beets, chopped
with four eggs, quart of milk, little
salt and pepper, q tablespoonful of but
ter and baking them about half an
hour; cold boiled beets sliced and fried
with butter are palatable; to cook them
so that none of their color shall be lost,
carefully wash them without breaking
the skin or cutting off the roots or
stalks, and boil them until tender, about
an hour, in boiling sailed water.
Turnips, either white or yellow,
stewed in gravy, are excellent. Choose
quart of small, even size peel them:
boil them fifteen minutes in we'll salted
boiling water; drain them; put them
into frying pan with sufficient butter
to prevent burning brown them stir
in tablespoonful of flour cover them
with hot water add palatable season.
ing of salt and pepper and stew them
gently until tender. Or peel and cut
them in small regular pieces brown
them over the fire with little butter
and slight sprinkling of sugar add
salt and pepper and boiling water enough
to cover them, and gently stew them
until tender serve them hot.
Parsnips are not properly appreciat-
ed, perhaps because of their too sweet
taste; but this can be overcome to q
palatable extent by judicious cooking !;
they are excellent when sliced, after
boiling and warmed in sauce made by
mixing flour, butter and milk over the
fire and seasoning it with salt and pep
per as soon :s they are warm they are
served with little chopped parsley and
a squeeze of lemon juice. For parsnips
fried brown in an old-fashioned iron pot
With slices of salt pork and seasoning
of salt and pepper, several good words
might be said.
Carrots boiled and mashed and warmed
with butter, pepper and salt deserve to
be known; or sliced and quickly Drowned
i n butter; or tossed for five minutes
over She fire with chopped onion, pars-
ley, butter, seasonings and sufficient
gravy to moisten them; or boiled, quar-
tered, heated with cream, seasoned, and
at the moment of serving, thickened with
the yolk of eggs.
Onions are capital when sliced and
quickly fried in plenty of smoking hot
fat, or roasted whole until tender, and
served with butter, pepper and salt or
chosen while still small, carefully peeled
without breaking, Drowned in butter,
and then simmered tender with Just
boiling water enough to cover them or
boiled tender in broth and then heated
five minutes in nicely seasoned cream.
Squash and pumpkin are very good
either boiled, sliced, and broiled or
fried, or made into fritters like oyster
plant.
Potatoes are the most important of
all hardy vegetables. Lives there a
cook with soul so dead as not to be
willing to expend all the powers of fire,
water and salt to produce mealy
potatoes? If so, the writing of her
epitaph would be cheerful task. And
if cold ones are left they can rehabili-
tate themselves in favor by appearing
chopped, moistened with white sauce
or cream, and either fried in butter or
baked quickly, with covering of bread
crumbs. Steam-fried, that is sliced raw,
put into a covered pan over the fire,
with butter and seasoning, and kept
covered until tender, with only enough
stirring to prevent burning, they are
capital. To fry them Lyonnaise style
they are cooled in their jackets to keep
them whole, sliced about quarter of
an inch thick, Drowned in butter with
little sliced onion, sprinkled with
chopped parsley, pepper and salt, and
served hot. Larded, they have bits of
fat ham or bacon inserted in them, and
are baked tender. Note well that the
more expeditiously a baked potatoe is
cooked and eaten the better it will be
JULIET CoRsoN.
How to Tell Bogus Butter.