New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-05-31

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You notice that amongst them green peas make the
best show in regard 10 nutrtves. They are also the
most digestible Of the above vegetables, not too
much grown. In our country they are generally too
old when picked for To get the best they contain
and have them tender, cook them as follows: After
they arc rinsed In cold water put them In stew
pan in which little butter has been melted; let them
stew for several minutes, shaking them few times to
prevent their sticking to the bottom: sprinkle with
little salt; add boiling water from time to time
not more than Just enough to keep them moist. THIS
water must be for the most part absorbed, and the
rest served with the peas. II thrown away. the best
of the latter would be thrown away with 1t. Shake
them occasionally TO have all the peas come IN con-
tact with the liquid. They ought 10 be done In ntcen
~ twenty minutes II young. II your water Is hard
add satspoonful of baking soda to in the beginning
Serve the peas with piece Of fresh butter ON top.
Cook string beans thus: String them WELL wash
them clean cut them slantwise into pieces an inch
u,de narhoil them as stated before drain them and
mt them into boiling mutton or beef broth enough
70 cover them They need more or less boiling ac-
cordng TO their kind or age, but not less thah one
bn,r Some need two hours, even more; but
would say the latter not tit TO eat because tSo
hard to digest. BY slow boiling and evaporation the
be served with the beans. They need more ia' 'han
peas. not having any themselves
In the tables at my disposal some OF our most
favored vegetables are missing / cannot therefore,
give Won the nutrtive values Of lima beans and some
others. but Judge from the meainess OF the iltha
bean that It must have a large percentage OF hyoro
carhonates Cook these in boiling water, slightly
coItod until tender pour of the water and add little
hot milk in which goodszed piece of butter mas oee
melted Add some salt. Leave TENN standing 10
hot nlaee for short while TO get saturated with the
milk 49,.
r,c1rah, are only 1T 10 eat when quite young later
they contain much fbrous matter when Is lhuieesu
HE Peel Them halve them cut them into thin SliceS
narholl in sailed water aud drain them Stew them
,ou in come liQhtcolored broth. When tender, take
tbo 1Ionid remaining for Bechamel sauce which you
o,r over the stewed colrab Let them get right not
again In it, and serve Al, -,
Tahipc into consideration the downward ratio OF
nitrocenous substancc-whoh Is the guiding standa'a
7 have next to mention spinach, then caulmo"or'
cabbage, asparagus, carrots and turnlps. INC Wv
latter contain only per cent Of albumnoids Duu hoo
OBSERVATION-DISCLOSURES TO the sugar contained In them
than any of the foregoing except green peas epaon
IL n h,rhv valuable vegetable because OF us "0f"A
matters especially iron and hne' 1noie'0o'
r,,s+ no most careful In the cooking OF It, ana noo
waste lis precious juices by throwing away V"S
II Is boiled in, pressing its leaves oeio''
and they are no doubt Hent' puO '"S
have 1t chopped - ..,on ooro
For q nuree of spinach, pick the leaves over car.
fuIlv emitting the coarse and thckroOea one' Ii,
them several times, throw them IN penU VI julie
wafer well salted leave them In few moihels' .n'l
DRAIN and cool them of in cold water irou "n " ON
tbnr, again Now chop them very hne I'D a "ooueil
houJ Take a stewpan, put in piece OF butter ana
whom hot add TO IL your spinach. Stew very sehuy Ill
a.. o,rn tuce merely adding a little BOILING "a'ef'
~ necessary 10 prevent its screening "Heh uoiio'
b,ch will he in about onehalf hour it ought TO nave
sufficient consistency to serve It heaped up III "'
or IN use il as gaInish around some heaV'
To boil cauliaower put 1t upside down ln'o coa
water strongly salted this destroys the iseo'9 "P
+o no hetween the fOwerets. Leave IL III Dut " sio'
time then rinse IL off, and put the entire head H'o
holino water slightly sailed, top DOWNFALL see
tht q s ruly covered with water, and boiling coathu
ouslv II will be done in twenty 10 tbirty hnu'ee'
II GETS tasteess You cook II AFTER IL Is tehuer "n
voa con test with lardngneedle thruso troush '"o
middle Lift It out carefully, and place 1t on patter'
tben pour over il Bechame sance for whch you
o some NJ the water it was boiled IN 70 cook cauii-
flower with cheese, take dish and moisten IL WIN
thc,, Rechamel sauce dust it some grated Par
mesan cheese: then arrange on 1t layer Of largo
aowerlets of cauaower boiled beforehand, ana sprea
over them more of the sauce, and cheese tlchH
sprtnkled; put In hot until Of golden yellow
aud serve in the same DISH
To boil cabbage cut the heads In squares taking
ont Tho stalks inside Treat ii like cauli1ower In
cleansing II. Boil It In broth-that obtained from pork
k the best for cabbage needs plenty of fat 10 make IL
dicestibe The most economical way Is to stew 1t with
some ribs OF pork, covering both meat and cabbage
with boiling water, and cooking them gently for two
hours allowing the water gradually to be absorbed
and serving the pork top Of the cabbage by add
inc a few small sausages, which also garnish well,
this dish followed by pudding, or some sweet pan
cakes IS quito dinner for days when time Is precious
A more delicate kind, and much more TO be recon-
mended is savoy cabbage II IS especially good pre-
pared in the following way:
Take young and firm heads, and after removing the
coarser outside leaves cleanse them WE'LL and paTboi
them. Then cut them In halves. take out the woody
insdes and fill them with rice cooked in boiling water
for FIVE minutes. Put goodsized piece OF butter In
a stewpan and when hot put in your halves, rice
uppermost. side by SIDE Put some bits Of butter
ON top of tho rice and dust over the whole little
salt Let II stew, with the addition Of some beef
broth until quite tender then carefully either
Inv itself or around your dish Of meat.
To boil asparagus, shave OF the hard outside and
cut away the woody lower part, rinse In cold water,
tie them together dozens and put them into plenty
Of boiling water. slightly sailed. They ought to be