New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-09-01
NEW DISHES.
SOME VEGETABLE COMBINATIONS.


nv septeuber when green vegetables are apt 10
seem stale fiat and improbable In flavor the
housekeeper feels incline TO try novelties for the
sake OF change. There is seldom any variety OF
new sorts to choose from, but many changes may
be rung rom the old kinds by cooking them In
ways.
The cheap and proverbal cold cucumber may
appear in a new role as a hot vegetable Either
cooked like asparagus or stuffed and served with
q rich brown sauce IL is a genuine culinary sur
prise to most people In this country, VINO Kho"
II only as a salad. Select three medium-s.zed Gu
cumbers peel them carefully, remove all the seeds
and cut the firm pulp in lengthwise strips about
an inch in thickness. Throw them into anu dance
OF boiling water and let them cook for five nutes;
tnen add a teaspoonful OF salt and cook the Gu
cunobers until they are tender. Lift them out OF
the water with skinner and nave pint OF
poulette sauce ready.
To make this sauce melt tablespoonful OF but
ter in a saucepan, with teaspoontui OF hour; add
a mint OF rich white stock; season II with salt
and nenper Let II boil for ten minutes; then take
If to the back OF the stove. where it will cease boil
ing and add teaspoonful of minced parsley. two
egg yolks beaten first with little OF the hot
sauce and a teaspoonfu of butter. Put the cucum-
beers in the sauce. and turn the whole on hot
To stuff a cucumber 10 serve with meats. peel a
medlum-sized vegetable Cut on the STEM save
IL, and with little potato scoop LeIione tne
leaving the cucumber entire on the outside. Let
the cucumbers thus PREPARED stand IN ere 20
for every quart After soaking them ten minutes put
them in boiling water 10 Doll Tor nye minutes
then remove them carefully and lay them IN cold
water 10 cool Meantime prepare delicate force
meat using the breast OF chicken ken LOT FOUR Gu
cumbers. Pound the raw chicken breast to a paste
add to IL equal amount Oh Dread soaked IN
milk egg yolks and an even teasp9ontui OF out,
ter, with salt and pepper Molsten the forcemeat
with tablespoonful OF white sauce. or cream. II
smooth stick or the finger. Tie the bottom cut of
the cucumbers in place. and lay them gently in
saucepan WIN lbesnoonfuIs of stocE Win sail and
pepper Cover them and let them cook slowly for
often and add stock. Il it is necessary. Lift
the cucumbers up gently when done. Place them
on hot platter. and pour rich brown sauce or
The chard is usually distinct novelty as a vege,
table IL has been named In the collections CT
variety Of beet, which is grown for the md-rib OF
strppsd on of the large leaves and the white mid
ribs collected These are cooked like asparagus and
mas is Be ao ~ SWISS Vegetable
called the sea-kale beet It's young and tender
The lettuce is another rival OF spinach in Paris.
where the green leaves rejected by the salad eT
casonay the entire head OF cabbage lettuce Is
cooked and served with brown gravy Select six
! cutting the stalk of short Let them boil In
| abundance Of water for ten minutes, then lay them
/ stock in a shallow saucepan with tablespoonful
OF butter. small onion, bay leaf. spray OF
Simmer in this seasoned broth for one hour bast.
ing them several times Then take ne% up, eJs
dish with brown gray poured sfouhs anabsr dish
that offers a familiar vegetable In a distinctly move!
dress We often see plain baked tomato. but TINS
ia ravorless vegetable compared win one prop prop
the tomatoes cut out the stems. leaving an open
Ing IN each .arge enough TO admit vegetaoe
the sections OF the fruit. Make a mince OF three
mushrooms. three tesspoonfuls Of parsley. one Of