Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1885-07-28
THE HoMEMAKRRs' COLUMN.
SUMNER VEGETABLES

Green Psas-Should b. green. not
full grown, wnnkled and yellos. Per-
haps there l. no other vegetable, unless
], !. the potato. which IL 80 dependen,
upon proper cooking though Of course
much depend. on the variety Of pea
Shell a. soon as picked. and cook a. soon
a. shslled. II possible wash the pods
before shelling and then II carefully
shelled and picked over. no other washing
~ill be necessary and the peas may BE-
put q, once In boiling water. that they
need not lose their sweetness The pods
Il fie.h should BE- boiled Tor 10 OF IS
minutes to extract all the goodness then
skim OF, and pa, the peas into the boil
ing liquor. cook half hour more or less
according to the age Of the peas. better
too sof, than hard a. bullets. salt them
when nearly done. DO no, thros away
the liquor ba, when the peas are almost
done remove the cover from the kettle
and le, !, boil away Season With sal,
and butter. some prefer the addition Of
cream. but leave pepper 70 be added in.
dividuAlly At the table II the peas are
frsi class they will be swee, enough, Il
not. a little sugar l. an improvement.
Any peas lsh from one dinner may be
warmed over for the next, OF rubbed
through a sieve and made into soup with
milk o. beef stock and seasoning o. make
into frii,srs by the ADDITION q esg and
ilour aud fined like fri,ier OF pancakes
10 be served with meats.
String Brani-Should have every b,
Of siriug removed. the best kinds rarely
Az stringy, bat very few hbres -ill
spol the whole. Take a handful Of
pods a, once. lay on board With the
ends even and cut in inch pieces. This
!. easier than breaking them. D.h-rent
kinds Of beans need difefen, cooking,
the time varying from one 10 three hours.
Pat in boiling sAlted water. Prepare by
draining and seasoning With butter and
ALT. The pod. after cooking, pa, IN
vinegar. make good picfle. Beans
and peas are nearly a. good cold a. warm
anl may be cooked Ia the EARLY moFning
GA these ho; days.
runInEE niNrs
u Caot Hrsis TIE true Way o. cook =
beet d. % bake. not boil it Thus treated.
ard sliced either ln vinegar % ln butter, u
d. sxcesdiug'y paiaiahie sni nutftious
noillng extracts thc most VsI1ahir paft o'
thi. Vegetable
>fsr-sI Bsss -rsfc The bssis thIniy, and
cos lu thiu slices acrusst COT up zone
ouiou.. ani pas ell together in a stss pan.
Nth utii. prpprr aud salt. rub hlt Of
batter ln fuur sui stif 10 smooth in bot
water. puur thi. over the bosts .lt must
cover them we'll, sui 10 10 stew Until ihs
beet T. quite teuder.
Cnrirf Tfvarf -Msny persons dislike
lettuce a.ssaisi Thsy may not bel ANsfs
/ that when boiled. minced AMI properly pre-
pared With ssit. butter aui o. pp.f. 10 j. Z
Q Nrfy pleasant addition o. ths iluurr table,
much nicrf than csphagc
DO cot wash Vegetables urtN Iust he.
/ fore u.ing them isttuce may Pol sPpii'd
/ ~ dIpp.ng 10 lea water q coaplc n hours
. n,frfr hrlusIng 10 Co ihe t.nlc futstor'
sur.f ~ being washed too loug beiof,
UIHrkIng
H.IiaI Trlfff'irs ri. a r.ece 20 I'd
. q. pl-r tns sIr- uf puuf nugsf uau put Tote
/ meat of Vegetable. whru nf.t lsgitnlus
to c,.,k. siil as rresty in Auiog in' uu'
/ p.rs.sni oipf arising ihrf,fo1m u mem
I 80 th.. fuf hi.lus cabbage. green beans
uuIuus. chickens. melton. &c.
4 ed. IN u % o. HaHf a
I Hr,t.. to b. eaten cold with cold hnilrt
I hsn. il 90 slice ih,m ia di.h tngrth'r
] aui -sa-uu wlfh batter. -sIt. p0pprr nuf
sInrssr. ~hur bot. ari then 80 ln th'
I cellar until dlnnrr tmr.