The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1895-02-09
FOR THE TABLE.

The next lecture in order to the one noticed
in THE CALL last week as delivered by Mrs.
Lincoln was upon vegetables, ana as we are
constantly being informed that the road TO
health and beauty is vegetarian route, GER
tainlv we should be willing to take the pains
in preparing those articles OF dlet whlch MIS-
Lincoln advises. The German method OF COOK
inc vegetables was highly commended, in that
Great care is taken i'll making them ready to
cool They arc cut in small pieces that they
may require very little water, so little, IN fact
thst the vegetables shall absorb nearly all or IT,
Three dishes were considered-carrots spin
scb and string beans. The carrots used were
The common garden article. and came under
the head of vegetables TO be scraped, not pereo
nor pesled. After scrapin6 they were cut III
pieces about an inch and nall long, Ihen
these pieces were cut in slices lengthwise OF
tho carrot and an eighth of an inch thick, and
cpt again into what Mrs. Lincoln called
straws, These were dropped into bowl OF
cold water till all the carrots were ready TO
cook, about three ordinary sized ones oelng
used. They were then dropped into saucepan
of boiling water which had been sailed, but
only so much water was used as would show
among the pieces of carrot, the saucepan was
covered tightly, and in what seemed an lncred-
Tblv small space of time we were told that the
carrots were done. lney COulu pO OeiSAAy Wv
with a fork against the side of the pan.
When they were done it was found that
rather more than half cup of liquor was LETT,
so all above that amount was thrown out, ana
TO what remained a roux, or thickenlng OF
-four and water was added, the proportions OF
which were equal. A teaspoonful OF Hour was
made into q thin paste with the water ana
added to the carrots; q teaspoontul of salt, one
of chopped parsley, tablespoonful OF butter
and saltspoonful of white pepper were added
also and the whole simmered until II was
needed. 1t was turned into dainty d1sh'
which had been warmed to receive it, and was
spriukled with & second teaspoonful of chopped
parsley TO give it color, as the heat OF the vege-
tables tends TO dim the luster of the parsley
which is distributed through them.
Those who have been accustomed TO eat car
rots cooked in the old way for a long time and
in plenty of water will be astonished, not only
to find so palatable a dish, but one which Is so
attractive in It's appearance-the little bits OF
shaded gold are so pretty in contrast to the
green parsley.
The next dish was string beans, which were
evidently not quite up 10 the Boston standard,
as they did not cook so rapidly as they should
have done These are prepared by carefully
removing tips and strings and then, neither
swapping into lengths nor Sitting through the
middle, they are cut, as the lecturer termed it,
ION the bias" and that exactly describes the
way she did ii, cutting toward her with sharp
little knife. To some it would be easier to lay
the bean on a small board and cut in that way,
but the result Will be the same so long as the
bias bands are cut narrow. Mrs. Lincoln threw
the pieces as she cut them into bowl OF cold
water. There they renamed while she put into
a saucepan a saltspoonful of pepper, tea
spoonful of salt, a tablespoonful of butter and
some nutmeg, perhaps a saltspoonful. This
last-named ingredient was received with a look
of doubt by portion OF the audience, but they
bent to their work and wrote it upon their note
books They wrote also that the saucepans
used for cooking vegetables should not have a
lip like the preserving kettles, because in those
the steam cannot all be confined, and portion
of the flavor Will escape.
When the butter and spices were warm the
beans were dipped out of the water with the
hand and put into the saucepan, but the water
which the beans had absorbed was all that was
used. The pan was covered closely and set
upon the stove to simmer till tender, which, In
the case of q well-conducted bean, will be in
about twenty minutes. They must be
watched, 10 see that there is always moisture
in the bottom of the pan, which Will prevent
them from burning; in the event OF that
awful catastrophe We were solemnly warned
not to add water and go on cooking, but TO
. turn the beans into another dish and so avoid
the possibility of having more flavor than
ready to serve.
The last vegetable prepared was some spinach.
This was done by removing the roots and dead
leaves, and washing to get rid OF the dirt it was
then looked over carefully and washed in a
pan of cold water, and then put into a second
pan of water, taking it out with the hands and
pouring off the dirt which had settled at the
bottom of the pan. This was done four or five
times. 1t was then put on in boiling water and
cooked twenty minutes, then turned into a
coander and well rinsed under the faucet,
drained dry and chopped fine. The reason
given for washing after cooking was to remove
some quality which initiated against its per-
feet digestion by some stomachs. After chop
ping it was put into a saucepan in which two
tablespoonfuls OF butter had been melted with
teaspoonful of salt, half teaspoonful of
pepper and little nutmeg. When the mixture
was not il was ready 10 be served with its
earnish of hard boiled eggs, cut in quarters
lengthwise
If we may Judge by the condition of the plates
which went back to the table after sampling,
the German method found favor with San
0fcan TIHi