The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1881-06-09
HOUSE AND .FARM..
"A CHAPTER ON VEGETABLES.
81 -s@M ~ "a
Miss Juliet C0rson, tho Celebrated Professor of
- Cookery furnishes q Few ReCIpes.T~

Spinach is an excellent dish when we'll
cooked; ke two quarts. wash, boil for two
minutes in sailed, boiling water, drain,
chop and heat in fryingpan for two min
utes with an ounce of each butter and flour;
half a pint of meat broth is added, the COM
pound is stirred and heated for five minutes
and served with small peices 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, sprinkled 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
sailed water and vinegar, then drained, and
fried five minutes with butter, and served
with little hot meat gravy. Lettuce,
which seems devoted to salad days "is ex-
cellent stuffed; it is we'll washed in sailed
cold water, the roots trimmed off, two table.
spoo,fuls Of cooked force meat of any
kind, or chopped cold meat highly seasoned
inclosed within the leaves which are bound
together with tape or strips of cloth; severel
heads thus prepared are placed in
covered with brsth or cold gravy
we'll 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 in
cream or quickly fried in batter, almost
incline ones thoughts to vegetarianism.
Beets are familiar enough boiled and
sliced, either served hot with butter, pep
per and salt, or picked, but a novelty is
beet pudding, made by mixing pint of
cooked sugar beets, chopped, with four
eggs, quart of milk, little salt and pep
per, a tablespoonful of butter 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
skall 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
teen minutes in we'll sailed boiling water;
drain them; put them into frying pan
with sufficient butter to prevent burning;
brown them ;stir in tablespoonful of -four:
cover them With hot water; add pa]atable
seasoning 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
sprinkle of sugar; add salt and pepper and
boiling water enough to cover them, and
gently stew them until tender; serve them
hot.
PAr'ai ps are not sufficiently appreciated,
perhaps of their two sweet taste; but this
can be overcome to palatable extent by
judicious 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
por; as soon as warm they are served with
a little chopped parsley and squeeze of
lemon juice. For parsnips fried brown in
an old fashioned iron pot with slices of
salt pork and a seasoning of salt and pep
per, several good words might be said.
Carrots boiled and mashed and warmed
known; or sliced and quickly Drowned in
butter; or tossed for five minutes over the
fire with chopped onion, parsley, butter,
seasonings and sufficient gravy to moisten
them; or boiled, quartered, heated with
O-CuAu, oOdoOHOU, dAtA Guo u1Oulcut VI
serving, thickened with the yolk of eggs.
~ fried in plenty of smoking hot fat, or
butter, pepper and salt; or chosen while
ing, 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
cream1
Oyster plant, scraped under cold water,
boiled tender in sailed water containing
a trace of vinegar, and then heated with a
little highly seasoned melted butter is ex.
cellent; the tender leaves which it often
bears makes nice salad. Somewhat like
oyster-plant IRE Jerusalem artichokes,
which are good and cheap in this market.
Like oyster-plant they must be peeled I'm.
der water, boiled tender and then served
with melted butter, or quickly Drowned in
butter, either plain Or with chopped herbs,
with an acid sauce of any kind
Celery we know best in it's uncook ed state,
but it is very good stewed in any brown or
white gravy or sauce, or rolled in filter bat
ter and fried brown.
Squash and pumpkin are very good eth
er boiled, sliced, and boiled or fried, or
made into fritters like oyster-plant.
Potatoes, most important of all hardy veg
etables, must close the list today. Lives
there cook with soul so dead as not to be-
willing to expend all the powers of fire, wa
ter and salt to produce mealy potatoes? If
50 the writing Of our epitaph would be a
cheerful task. And if cold ones are left
they can rehabilitate themselves in favorDy
chopped, moibtened with white
sauce or cream. and either fried in butter
Of 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 keep covered nm
til tender, with only enough stirring to pre-
vent burning they are capital. To fry
hem Lyonnaise style they are cooled in
heir jackets to keep them whole, sliced
,bout a quarter Of an inch thick, Drowned
II butter with little sliced onion, sprinkled
With chopped parsley, pepper and salt
md served hot. Larded, they have bits Of
at ham or bacon inserted in them, and are
packed tender. Note we'll that the more
a baked potato is cooked and
'aten the better it will be.
New York City. JULIET CoRsoN.