Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1881-06-09
HOUSE AND FARM.
A CHAPTER ON VEGETABLES.

FROM INC new lOfk Times.
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 fryingpan for two min
utes with an ounce of each butter and flour;
half 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,
spoosfuls 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; severed
heads thus prepared are placed in
saucepan, 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, slowed 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, pep
per and salt, or picked, but novelty is
beet pudding, made by mixing pint of
cooked sugar beets, chopped, with four
eggs, quart of milk, little salt and pep
per, 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
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 oryellow, stewed
in gravy, are excellent. Choose quart of
small, even size; peel them; boil them fif-
teen minutes in well sailed boiling water;
drain them; put them into frying pan
with sufficient butter to prevent burning;
brown them; stir in a tablespoonful of flour:
cover them with hot water; add a palatable
seasoning of salt and pepper and stew them
gently until tender. Or peel and cut them
the fire with a 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.
elr'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.
per; as soon as warm they are served with
a little chopped parsley and squeeze Of
lemon juice. For parsnips fried brown ir
an eld-fashioned iron pot with slices Of
salt pork and seasoning of salt and pep.
per, several good words might be said.
Carrots boiled and mashed and warmed
with butter, pepper and salt deserve to b.
known; or sliced and quickly Drowned il
butter; or tossed for five minutes o, er th,
fire with chopped onion, parsley, butter
seasonings and sufficient gravy to moiste1
them; or boiled, quartered, heated will
cream, seasoned, and at the moment O.
serving, thickened with the yolk of eggs.
Onions are capital when sliced and quick
ly fried in plenty of smoking hot fat, o
roasted whole until tender, and served will
butter, pepper and salt; or chosen Will
still small, carefully peeled without break
ing, Drowned in butter, and then simmeret
tender with just boiling water, enough t.
cover them: or boiled tender in broth ant
then heated five minutes in nicely seasoned
cream
Oyster plant, scraped under cold water
boiled tender in sailed water containing
trace of vinegar, and then heated with
little highly seasoned melted butter is ex
cellent; the tender leaves which it Otter
bears makes nice salad. Somewhat lik
oyster-plant are 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 serve
with melted butter, or quickly Drowned il
butter, either plain or with chopped herbs
with an acid sauce of any kind.
Celery we know bestin it's unceoked state
but it is very good stewed in any brown o
, 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, Q
made into fritters like oyster-plant.
Potatoes, most important of all hardy veg
, etables, must close the list today. Live
, there cook with soul SO dead rs not to b
, willing to expend all the powers of fire, wa
ter and salt to produce mealy potatoes?
, so the writing of our epitaph would be
+ cheerful task. And if cold ones are lei
I they can rehabilitate themselves in favor d
appearing chopped, moistened with whit
:, sauce or cream. and either fried in butte
+ or baked quickly, with covering of bread
+ crumbs. Steam fried that is sliced raw
put into a covered pan over the fire, wit
q butter understanding, and keep covered Ill
: til tender, with only enough stirring to pre-
+ vent burning, they are capital. To fl
q them Lyonnaise style they are cooled
. their jackets to keep them whole, slice
about quarter Of an inch thick, browne
in butter with little sliced onion, sprinkle
: with chopped parsley, pepper and 50
and served hot. Larded, they have bits I
fat ham or bacon inserted in them, and a
8 backed tender. Note we'll that the mo
s expeditiously baked potato is cooked ar
Y eaten the better it will be.
s New York City. JULIET CoRsoN.