New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-03-13

dish. To blanch spinach throw peck OF 1t, MS soon
az It Is washed. into abundance Of boiling water, and
let it boil rapidly for fifteen minutes. Drain IL IN
coander. and set it in pan o. cold water TO become
thoroughly cooled. II is very nice spread out on
board. chopped. returned to a saucepan, and warmed
up with three tabiepoonfuls OF rich and salt
and pepper sufficient to season it, Decorate the spinach
with slices of hard-bOilcd eggs with thin strips OF
bread dollcatey Drowned. spinach Is also excellent
when warmed up with half cupful OF rich veal gravy
or veal stock tablespoonful Of butter should be
added with salt If necessary Decorate the dish with
barrow strips of bread, fried delicate brown in
butter. DO not allow the cold spinach 10 be thrown
away remembering that it becomes better and better
BY reh5ating.
The blancAng Of vegetables IS process which
American ho,sekcepcrs do not generally understand.
There great many vegetables which have rank
flavor, and this may be removed by blanching. To
banch is to parboil In water. a delicate vegetable
like green peas sweet does not need blanchng
bat vegetable, like cabbage or onion, Is very
much improved by the process. Cabbage should al
ways be blanchcd. To do this, pare OF the outer
leaves and cut the cabbage into four equal pieces
Put them in an abundance OF boiling water and let
them cook about ten minutes Then drop them into
cold water and when they are cold complete the
cooking Spinach also IS always banched by our best
cooks
Al boiled green's are better for this process Of
banchlng. BRUSSELS sprouts and caulihowcr should
10 blanched In about the same time and manner OF
cabbage. string bcaus and Lima beans should be
cooked in boiling sailed, for at least half an
hour cooled in cold water and then cooked till DONE
Turnps should be parboiled five or ten mlnrtes ac
cordng to their age but they should not be cooled
In cold water as this would give them bitter taste
Drain them while they are hot and finish the cooking
onions are very much better to be cut OF at either
old put In boiling water cooked for fifteen minutes
then cooled and peeled and cooked again for twenty
five O? dirty minutes longer, till they are done.
There IS n difference Of opinion As to cooking pota
toes. They never cooled after they are cooked
the first time, but they very often improved when
they are old, by cooking them in two waters. AT
this season. Old potatoes have better flavor, II they
are washed thoroughly " in their Jackets rim Of
p cling taken of and dropped In cold water. and
cooked for forty-nve minutes. Young potatoes should
be cooked in boiling water Delicate vegetables
would lose all their flavor If subjected to the process
o. blanching. The mistake our cooks are apt TO
make IS TO apply one general formula Of sailed boil
lug water alike to all vegetables, whether delicate or
coarse, cooking them all In one way till they are
tender There Is no universal rule that will apply
10 all cooking
A rather odd but graceful reception gown has been
recently sent ont to customer by one Of the leading
French houses. and is which probably foreshadOws
TO some extent the coming fashions. The material
IS svergray popn trimmed with a narrow edging Of