The Goldsboro star. [volume] (Goldsboro, N.C.) 1881-18??, 1881-08-06
A CHAPTER ON VEGETABLES.
How to Cook and Prepare Them for the
Table.

How to Cook and Prepare Them for the
Table.
Beets are familiar enough boiled and
sliced, either served hot with butter,
pepper and salt, or picked, but novel
ty is beet pudding, made by mixing a
pint Of cooked sugar-beets, chopped,
with four eggs, quart of milk, a little
salt and pepper, tablespoonful of but
ter and baking them abouthalf an hour
cold boiled beets sliced and fried with
butter are palatable to cook them 90
that none of their color shall be lost,
carefully wash them without breaking
the skin or cutting of the roots or stalks,
and boil them until tender, about an
hour, in boiling salted water.
Turnips, either white or yellow, ,stewed
in gravy, are excellent. Choose a
quart of small even size peel them,
boil them boil them fifteen minutes in
well-salted boiling water drain them !;
put them into a frying pan with suffi-
cient butter to prevent burning; brown
them stir in tablespoonful of -four !;
cover them with hot water; add pala-
table seasoning of salt and pepper and
stew them gently until tender. Or peel
and cut them in small regular pieces !;
brown them over the Fl, 9Th little
butter and slight sprin kSS,,,,9B6f sugar;
add salt and pepper an billing water
enough to cover them, gently stew
them until tender; serve lem hot.
Parsnips are not SUI. iently appre-
ciated, perhaps because their too sweet
taste; but this can be overcome to a
palatable extent by judicloas cookery !;
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 as warm they are served
with q little chopped parsley and a
squeeze Of lemon juice. For paranips
fried brown in an old fashioned iron pot
with slices Of salt pork and seas ing
OF salt and pepper, several good words
might be said.
Carrots boiled and mashed and
warmed with butter, pepper and salt, de-
serve to be known; or sliced and quickly
Drowned in butter tossed for five min
utes over the fire with chopped onion,
parsley, butter; or tossed for five min
utes over the fire with chopped onion,
parsley, butter, seasonings and sufficient
gravy to moisten them or boiled,
quartered, 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 ard then heated
five minutes in nicely seasoned cream.
Oyster plant, scraped under cold
water, boiled tender in salted water con-
tanning trace of vinegar, and then
heated with a little highly Sc ssoned
melted butter is excellent the. lder
leaves which it often bears make, nice
salad. Somewhat like oyster + "a are
Jerusalem artichokes, which are good
and cheap in this market. Like oyster
plant they must be peeled under water,
boiled tender, and then served with
melted butter, or quickly Drowned in
butter, either plain or with chopped
herbs, or served with an acid sauce of
any kind.
Celery we know best in its uncooked
state, but it is very good stewed in any
brown or white gravy or sauce, or rolled
in fritter batter and fried brown.
Squash and pumpkin are very good
either boiled, sliced, and broiled or fried,
or made into fritters like oyster plant.
Potatoes, most important of all hardy
vegetables, must close the list. Lives
there 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 cpl
taph would be cheerful task. And if
cold ones are left they can rehabilitate
themselves in favor by appearing
topped moistened with white sauce or
cam, and either fried in butter or
.ked quickly, with covering Of
bread crumbs. Steam fried, that is
sliced raw, put into 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 quar-
ter of an inch thick, Drowned in butter
with a little 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 themore
expeditiously baked potato is cooked