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

too long and moreover, would lose their haVor' W
geher with their delicate mineral matters when cnocr
them so valuable Remove the strings after thsy arc
placed on the dish they are TO be served In HaVe
with them some melted butter or a Bechamel sauce
made slightly acid and tickencd with the yoh OIL oii'
moro eggs.
Among tile roots carrots are to be rccommended.
Although generally despised vegetable, they MAKE,
In fact very delicate and wholesome dsh "hen
young. To stew them, scrape and clean them wen,
cut them either into little wheels or narrow strips pus
them into boiling water barely enough to cover them.
and add piece Of butter they begin 70 DOH
up. Allow the liquid TO soak In gradually. ihes
will be done in an hours time, IL young. Add sons
minced parsley and serve You may do tnrDps IN the
same way as carrots merely cutting them thicker OF
stew them in mutton BROTH leaving out the butter ana
omit in any case the parsley To press the water our
OF boiled turnps is 10 rob them Of all the good which
s in them. They are about the poorest vegetable, a.
&c IS and for the sake OF variety allow them on my
table only when cooked In the following manner WHICH
learned in Italy: Cut them into slices, stew them
in water adding little butter and salt "nen tenoer
drain of what liquid Is left and II for sauoe winch
you make OF heaped easpoonful OF -four ana te sans
Of butter. Now butter dish. put In layer OF inc
sliced turnps dusr with pepper and spread some OK
the sauce over It, then another layer OF tirnips ana 50
on until they are used up Dust some graaca ra'-
mesan cheese the top. and put fakes OF ou'oer
here and there Bake in the oven until light brown
and in the same dish.
have also eaten cucumbeTs cooked In TINS way, an"
found them very good They were quartered and the
seeds had been taken out.
The most agreeable, however, Of all the roofs TOT
cooking purposes is satisfy or oysterplant. In WIN
ter when fresh vegetables scarce. II Is Invaluable
because of its delicacy and digestibilty One mghs
call it the winter asparagus. To have 1t of a pure
white throw 1t into cold water made slightly acid by
tho addition of vinegar. Add also teaspoonfu
OF -four TO H. Before you do this you have, OF
course to scrape of the black outside Cut the roots
into pieces one and one-half inches long. Leave tlcm
in the above water for little while before you throw
them into boiling water. To make satisfy Ia pon
etc." boil your satisfy in water with little salt and
butter 1t needs one hour to get tender Then drain
and put in sauce made OF chicken broth and white
In the usual way. AT the very last you ada the
yellow OF two eggs beaten up with some cream
slight addition Of lemon Juice is an improvement have
the same quantity of small pieces Of boiled chicken as
you have of satisfy, and add II also TO the sauce. You
can, of course, out the chicken If you want to
use IL for something else. Or You can make your
sauce with instead of broth, and leave out the
egg.
We all know how good fritters made OF satisfy,
but You do not want to learn about them al present
There are other things more important. have MOI
yet mentioned tomatoes-ths always welcome because
so refreshing vegetable. Like the potato. 1t belongs
TO the family Of Magistrates, but how different from
that commonplace relative it is, both In nature ana In
looks drawing nurture and color from the rays OF the
while the meaher cousin is sticking TO the eod
and negotiating In darkness. The sunny offspring To
be sure, docs not give the amount Of actual
food we get from the darkng but what other vegeta
BILE cooling hot summer days. refresh
ing always, whether summer or wfnter-so much so
to tempt to call II fruit rather than vegetable
II you pour boiling water over the tomatoes and al
low them to stand awhile you easily remove their
SKINS Then take each between your hands and press
of fha yvafer insd
hard seeds as possible Don't rob them Of too much
of their juice; 1t contains highly valuable mineral
matters, and the very acid which produces their re-
freshng and cooling effect. Put your tomatoes pre-
pared In the above way into skillet. add good piece
of butter and sufficient salt; allow them to cook for
twenty minutes-no longer. Sprinkle some black pep
per over them at the last moment. II yOu like them
thick add some water-cracker dust or broken bits Of
cracker From a good many different ways Of cooking
select for You the following famous recipe or
Grimod de la Reyniere for stuffed tomatoes Make an
opening where the stem u.s. press the tomatoes so as to
relieve them much possible of their seeds without
injury to their shape Fill into the cavity thus obtained
stufing of either sausage meat or chopped meat OF
any kind or OF different meats. Mix with tis stunning
@ sOupcon of garlic Tor rather rub the cish IN whch
YOU mix the former with the inside OF Glove OF garlic,
some minced parsley, shallot and taagon. Put the
tomatoes side by side into buttered dis which they
must ill out. Dust bread crumbs over the top to
cover the whole, place bits OF butter on IL, one ior
each tomato. Bake in a hot oven for about half an
hour. The top ought to be of light brown. Serve
In the same dish
omit for the present. as unessentlai, some other
vegetables in order to employ my remaining space to
give YOU the recipe for mixture OF vegetables when
for extra occasions very nice and can be made more
or less SNOWY 1t is called Macedone OF early vesS
tables Take the best and freshest you can GET car
rots, turnips green peas, asparagus, srlnebeans OF
any other vegetables which will match. Cut the roots
nfo fancy shapes, the beans into lozenges, tne a.
noragus into one and a-llafinch pieces COOK edcn
h, Itself I'm saed water until Just done. Drain them
mt a good sized piece Of butter into ste"lng pau,
when melted put In your vegetables ana sur theni
gently over a not too lively fire. There must not pc
any more butter than sufficient to encase Win II the
Vegetables When they are thoroughly heatei, mosten
them with some thick Bechamel sauce and serve them
haaped up pyramid shaped, on q hot dish. $1,000.
This is Dumas's recipe on when you may lntPIVvo
nv sewing each vegetable In butter and ntle ~ater,
eycept asparagus and caulifower, which you boli IN
some broth Leave the caufower whole and place
n in the middle of aarge fiat dish; serve the other
vegetables each In heap by itself around this centre
diversify YOU can add according to your taste or
Means Some shrmps either heaped or laid wreath-like
newt 10 the cauAower Mushroops also are a me
addition serve separate with this dish a BechameI
sance thickened with the yolks OF some eggs.
The subject of vegetables Is not nearly exnausted,
hut Lack al space and time compel me 10 close without
Cunning Il AT present for have some ether Important
matters TO talk about yet