Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1881-11-11
A Chapter on Vegetables.

but cold putty and boiled cord-wood
weuld be about as palatable and digest
ible as the most Of these articles to be
found on our tables.
There is not more abused vegetable
In the world than the potato, ard as
though it had not had abuse enough
heaped upon it by the cooks. the Colo
RADIO beetle has put in its appearance to
make its chances for life even, extreme
ly precarious. hope their present
scarcity and consequent high price will
set us to thinking how We can make the
Iii st and bt st of this delicious tuber.
Potatoes shoald be thoroughly
washed and all bad spots cut away, or
they will have an unpleasant taste
reminding one of the "hogs' potatoes ~
that reucer odorous so many farmers
kitchens. You will find cloth useful
in cleaning them. 1t not only more
quickly removes the dirt but saves the
hands. Wash enough at one time for
several meals; this will save time and
steps.
Most potatoes are better baked than
boiled IS we'll as more healthy. For
baking select such as have not been cut,
though this does not iDjure them for
boiling. have them rs nearly Of size
as possible, do not have the oven too
hot. ard ALLOW plenty of time 80 that
they may be done through without
burning or forming hard crust.
In boiling potatoes always have the
wafer boiling before they are put ia
and slightly salted; a small piece CT
lime in the water also tends to make
them mealy. As soon as they can be
pierced with fork turn IF the water
and sot the kettle back on the stove
with the cover slightly tilted to allow
The escape Of tho steam. Always peel
boiled potatoes before sending to table
us potatoes in their jackets have d
very unarpetizing lock. They may be
cooked very quickly by partly boiling
and then placing them in the oven to
finish.
The incest method / know of for
boiling is Is follows: Peel and place
iii cold water at least one hour; boil in
slightly sailed water. When done
porr of the water, take them to the
door or window where tho wind can
blow on them and shake till the steam
has all escaped. Place On the back OF
the range till ready to serve. and send
10 the table in hot dish with clean
napkin over them. Indeed, this vege-
table should never be served in GOV.
cred dish as tie steam condenses, and
falling, causes them to become soggy
auG iIsipid.
Never throw cold potatoes in the
swiil unless you have great quantity
Of them, for they eau be warmed up in
many ways ana make fine breakfast
dish. Mashed, warmed in milk with q
little butter. salt and pepper, or fried
in dripping or pork fat they are very
nice as we'll as easily prepared. while il
placed in steamer ever boiling ket.
Ito for fifteen or twenty minutes they
can hardly be distinguished from those
freshly cooked.
Green's are The first fresh vegetable
We get in the spring, and many of these
can be had almost rs soon as the SNOW
is gone. Dandel;ons arc a standard
green, though not Us plentiful in the
country as tney we're ten years ago
Spinach is worthy of cultivation in
every garden AMI is liked by every lover
of green's if properly cooked. Il
should he boiled in very little water
draiued and fried in butter; cut or chot
we'll while frying. and serve hot
Aaron's rod cooked in the same way j.
dish Lot to be despised. Asparagus
young beets, cowslIps, milkweed, mus
tard, or some other kind of green's
should be on the table every day, they
will do you more good than any livei
medicine. Onions and celery are gooi
for diseases Of the kidneys and al
nervous complaints.
A boiled dish properly prepared il
not only luxury but decided.
sholesOme article of diet. 1t sh0ult
include a generous piece Of cornet
beef, or a piece of fresh beef which ha
laid in salt for several days-the latte
is most wholesome-salt-pork, cabbage
beets, carrots, turnips and any othe
vegetable you have on hand. We al
ways like dish of boiled beans along
with the rest. Soak over night pin
of dried cranberry beans, in the morn
irg put in bag aud place in the pc
with the other things. We usually pn
ours over the stove il basin of bSilinI
water for fifteen minutes to draw tn
color from the skins. otherwise tn
whole contents of the kettle will hav
dark look.
Have large pot and put everything
except potatoes and carrots, on togethe
es enrly as seven in the morning, if yoI
dine at noon. When all are taken u
put in The liquor in in which they wer
boiled the crust of brown bread los
ard allow it to simmer till soft.
II the stories about sbafks beip
caught in the Hudson River were toll
with any lope that the boys would b