The morning news. [volume] (Savannah, Ga.) 1887-1900, 1890-11-10
Winter Vegetables.


After raising a good stock of winter
vegetables, the next important point. says
writer in the Home and Farm, is to ar
range for keeping them safely. Ali bulb
GUS vegetables should be guarded against
freezing, but on the other hand, it Injuries
them to keep them too warm. This is
especially the case with sweet potatoes,
which will rot more rapidly from being
overheatsd than from being chilled. A good
tight cellar is the best place for keeping po-
atoes and it is well to put your sweet po-
atoss in dry sand or pine tags. Keep your
Irish potatoes in dark place, as sunlight
turns them green. Lacking cellar, you
. al keep them perfectly well in an ordinary
4 closet or storeroom If you will exclude the
/ lglt and cover the potatoes with old bags
Or rugs in freezing spells of weather. If
you keep vegetables in cellar, you shuold
frequently examine them and remove all
the decayed ones, as neglect to do this,
night breed virulent fevers in your house
hold.
| Parsnips and satisfy do better left in the
ground, to be dug out when needed. Cab
bage keeps we'll in well made pen or kiln,
with the air carefully excluded. This is the
most popular of all winter vegetable. and
through it may be indigestihle for persons
Of sedentary habits, it does not prove so for
those who lead an active, stirring life.
If any boiled cabbages is left over from
dinner, it makes very nice relish for break
last, the following morning, fried delicate
brown, and sprinkled over with pepper. By
the by, a half pod of red pepper. boiled
with cabbage is said TO render it much more
Wh0lpsNnnp al 10
pal4tabe dish, and is prepared as follows:
boil a head of cabbage. then chop it fine,
and season with salt, pepper and mustard !;
add teacup of rich sweet milk, a large
lump OF melted butter, and a couple of
beaten eggs; pour the mixture into but
tered baking dish, CRATE stale bread on top
OF 1t, and bake light brown.
have lately procured from a very ac-
compllshed houSekeeper a new and very
nice recipe Tor slaw dressing, which will
now subJoin: A small teacup of sweet milk,
LIE same OF vinegar, teaspoon of salt, the
same OF mustard, and two teaspoons of
sugar; little pepper, if YOU prefer it.
though this darkens the dressing. Put this
mixture on the stove and let it remain
until 1t bolls, then add the yelks
OF Two eggs and set 1t aside till it is cool.
"hen you may pour it over the slaw. The
MIX and eggs together form a rich, thick
mixture, about the consistency of a may
qnnalse dressing, and equally as nice, l
! think.
1urnlps are generally considered coarse
vegetable, but they may be delicately pre-
pared. Boil them in plain water, then mash
eue'Ii' run them through a colander, and
season them with salt, butter and cream. or
they may be cut in little blocks. boiled in
wafer, which is drained off when they are
uone, and served with a dressing of white
eUuce. his white dressing is a French
Invention, and seems to be their strong
poiuU IA the preparation of vegetables. A
ipauy OF my acquaintance who has visited
ot4s Tells me that the cooks there have
oucn nice way of preparing vegetables
considered coarse in this country that they
I1She dellcate and palatable dishes of them.
icy take carrots, turnips and other vegeta-
t y1es Aeld In small repute here and serve
t t6o4 with such dainty white dressing
'4 a. II quite etherializes them, as it we're.
Ill ~ Is well to have a nice tin stew-pan to
o 80 salslfy in, as an iron pot darkens it,
T. IT, - hereby greatly mars its appearance
ss - UaHes good long time for large roots of
bSly 70 boil thoroughly tender-about two
c't When they are done, take them off,
~ NJ. ~ Suen up into small pieces. and put them
Vne stove again to simmer, with dress
,us OF sweet milk, salt and butter Parsnips
10y 10y oe prepared in the same way, but most
ccI OBS prefer them mashed, run through
'oRander, and fried in cakes.
h.. JiIeu pease or beans are much improved
c3 o.; ipeing soaked the night before they are
t oo1Aeu and this process will enable them to
sgt done IN far less time.
!, o'ewed fruit is far nicer cooked slowly
U W eo.a water than when put on in boiling
t guCer and cooked rapidly. Wash the fruit
w r.JSugn several waters. as each successive
co 11onlNg makes it of lighter and prettier
d r;ol' A stick of cinnamon boiled with
na ,o2 prunes improves their flavor, but
cs CAFES need no addition. Only wash them
ada duly and repeatedly, cook them slowly,
will a. 40" spoons Of white sugar, and they