Las Vegas free press. (East Las Vegas, N.M.) 1891-1???, 1892-01-23
SOME WINTER DISHES.

some vegetables wlnter-so-called
winter vegetables-there is such va
riety of ways to cook them that they
will be sure to please some people in
one way at least
Take the standard vegetable, pota-
toes. They may be boiled in their
jackets, or pared before boiling.
They may be mashed, or "riced,"
the latter way being accomplished by
theHaid of tin apparatus that can
be procured where kitchen utensils
are sold. One of its virtues is that
no Jumps will remain in the potatoes
after passing through the ricer. Po-
tatoes may be baked in the skin, or
after pairing them put them in the
pan when you are roasting meat, and
they taste unlike potatoes cooked in
any other way. Scalloped potatoes
are liked by many. Slice cold, boiled
potatoes, placing in alternate layers
with cracker crumbs and butter, the
whole moistened with milk and sea-
soned with salt and pepper. Bake
about three-quarters of an hour.
Dreamed potatoes are very nice also.
Slice cold potatoes quarter of an
inch thick; place in pan with
enough milk to make good gravy
for them. When it boils up thicken
with corn starch. Add butter, salt
ane pepper. Sweet potatoes, besides
being baked or boiled, may be fried,
or mashed the same as common po-
tatoes, and Drowned in the oven.
Onions, besides the usual boiling
or frying, may be scalloped the
same as oysters. Deviled onions are
relished by those who do not like
this vegetable served in any other
way. -Four good-sized onions, par
boil them. Cut each onion in four
parts and spread some made mustard
upon each part. Then place the
quarters together again. Have
ready some boiling lard in frying
pan. Dip the onion first into beaten
egg, then into bread crumbs, and fry
until a light brown.
Stewed celery served with drawn
butter is very good. Carrots cut in
to pieces about the size of dice,
boiled until tender and drawn butter
poured over them, will be like new
vegetable to those who have never
tasted them cooked in that way.
A toothsome dish for winter is
tomato omelet. Simmer a pint of
canned tomatoes for fifteen minutes
or so. Season to taste. Beat six
eggs thoroughly and add to them a
small teaspoonful of salt, and three
tablespoonfuls of water. Melt a
heaping tablespoonful of butter in a
frying pan, and when it becomes
white and frothy, pour the eggs into
it. When tbcv begin to look creamy,
pour in the Ut tomatoes, spreading
them over the middle of the oinelet
Roll the omelet up quickly and serve
Immediately. Oysters, chicken or
grated cheese are very palatable
usedIin the place. of tomatoes.
Here is another recipe for oyster
omelet as prepared at the Boston.
Cooking school; Beat the yelks of
two eggs till thick, add two table
spoonfuls of milk, tablespoonful OF
salt, one-quarter as much pepper;
then add the whites heaten stiff.
Pour into a hot frying pan in which
a teaspoonful of butter has been
melted. Run a knife under the
omelet, and when it is set on the UNI
derside put the pan IN a hot oven
minute or two TO brown the top, and
just before iolding spread over it a
cup of oysters which have been par
boiled, drained and cut into small
nieoes. Fold the omelet and serve