St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-09-04
COOKING VEGETABLES.
How These Valuable Articles Can
Be Prepared for the Table.

Vegetables form most agreeable and
useful part of our daily food, and they
should be made the object of greater
study than they usually are. They
should be dressed with taste as
well as care. The fresher all
green vegetables are the more whole
some. When they are so they break or
snap brisklY, but should they bend
without breaking or have wilted ap-
pearance they are stale.
Soft water is much the best to use for
cooking vegetables, if pure and clean,
but if hard water is used have it freshly
drawn. and put in little soda to soften.
Nearly all vegetables should be thor
Oughly cooked, and are spoiled if either
over or under done. Those young and
tender require less time than those more
matured.
Green vegetables, with some eXcep-
tons. should be cooked In plenty of
Salted water. putting them in at its first
boil. The quantity of salt to be used is
a large tablespoon to one gallon OF
water. A II vegetables are done as soon
as tender, and should be Immediately
taken up and drained in colander.
Onions should be soaked in sailed
warm water previous to cooking to
pdAtIy lCulOfC oily oIlOiS OuOl tuCJ may
possess. Peas, string beans and green
corn should not be prepared for cooking
until about ready to be used.
TurnipS, carrots and onions should
not be split. but sliced in rings across,
as they cook thus sooner.
A very small bit of red pepper put in
the water in which either meat or veg
etables are boiled will, to some extent.
deodOriZe the cam and save the diSa-
greeable odor arising from cabbage, on
ions, etc.
Potatoes should be peeled as thinly as
possible, as the better part lies nearest
the skin.
Stuffed and Baked Tomatoes From
the blossom end of dozen tomatoes
smooth. ripe and solid-cut thin slice,
and with small spoon scoop out the
pulp without breaking the rind sur
rounding it. Chop small head of cab
bage and a gOod-SiZed onion finely, and
the pulp. Season with pepper and salt
and add cup of sweet cream. When
all is well mixed, fill the tomato shells,
and place the tomatoes in buttered
baking dish, cut ends up, and put in the
pans just enough water to keep them
from burning. Drop small lump Of
butter in each tomato and bake till we'll
done. Serve in the same dish.
Dreamed OniOnS.-Skin them and
soak in cold water an hour or more.
Then put in saucepan and cover with
boiling water well salted and boil until
tender. Then cut the onions in small
pieces and season with pepper and salt.
Serve with cream sa1ce as follows:
Boil half pint of milk, take one table
spoonful of butter and half tablespoon
full of flour. Rub mixture into cream
and stir into the boiling milk; stir until
smooth and pour over the onions.
Lettuce Salad-Take lettuce, washed
well and chopped coarse, and make a
dressing as follows: Mix one saltspoon-
full of salt and one-half saltSpoonful of
pepper in a cup. Add one tablespoon
full of oil. When thoroughly mixed add
one tablespoonful of vinegar and two
more tablespoonful of oil. Pour over
lettuce and serve.
Fruit Tapioca. Pick over and wash
three-quarters of cup of pearl tapioca,
Put it in double boiler with a pint
and half of boiling water. Cook till
soft and transparent, stirring often.
Add nearly SaltspoOnfnl of salt, a
quarter of a cup of sugar, one good
sized banana, and one large, juicy sweet
orange, cut in thin slices. Serve with
cold cream.
Coffee Jelly.-Take two tablespoon
fuls of gelatine and pour over it one
pint of good coffee. When dissolved
strain and set away i'm the ice chest to
cool and thicken. Serve with sweet
ened cream favored with vanilla.