The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1897-01-12
nnAScu1sa AND COOKING VEGETABLES.

often makes the difference between n
coarse and malodorous, and O delicate
and appetizing vegetable. The pc
culiar rank flavor OF onions and cab
bage almost entirely disappears in tho
process of blsnching, and csulidower
is greatly improved. Apiece OF bread
tied loosely in a cloth, or bit of
charcoal put into the pot while vege-
tables are boiling, will, to quite an
extent, prevent the odor from per-
meating the house.
To blanch caulIhower, soak the
heads an hour in very cold water, to
every quart of which has been added
level tablespoonful OF salt Place in
boiling water, little more than to
cover, and boil gently from thirty to
forty minutes, according to size.
When tender, drain, sprinkle ever /
teaspoonful salt, and pour over a sauce
made of two tablespoonful softened
butter and one. OF -four beaten to a
cream, then stirred into =. pint OF
boiling water, and cooked five min
utes.
Onion-Cut n slice from each end,
cook fifteen minutes in boiling water,
skim out, drain, and when perfectly
cold peel and boil / hour, or until
very tender. Drain, break apart, or
cut lightly with kniio or spoon,
sprinkle with pepper and salt aid
season with butter and tablespoon
full of sweet cream. wire basket is
almost necessity in blanching vege-
tables.
Egg Plant-Wipe with damp
cloth, cut into slices I inch thick, let
lie ! hour in strong brine. Remove
the moisture by placing the slices in a
soft towel. Dip in beaten yolk of
very hot fat Of sufficient depth to i'm
merse the slices.
BlRnched Greens have
tenderness and freshness that is mover
found in those cooked in the usual
way. Wash them several times in au
abundance OF cold water, then plunge,
after draining, in just enough boiling
water to cover. Cook twenty or twenty
five minutes. skim out, drain, then
cover with cold water. Drain from
this into saucepan, and cook with
tablespoonful of butter fifteen min
utes, Season with salt and pepper.
ORDON8O Sob u OhOOhBC lhIO
quarters, or halve small one; trim
away the hard pith, put the pieces in
to a large pot of boiling water into
which has been dropped handful of
salt, and cook ten MINUTES after the
water boils. Skim out, drop into cold
water and leave until perfectly cold.
Drain from the water, press gently to
remove moisture, chop lightly, cook
in buttered saucepan three-quarters
OF an hour, or less if tender, adding a
little water occasionally and etirring
to prevent scorching. Serve with the
following dressing: Stir smoothly one
tablespoonful of flour into two table
spoonfuls of melted butter, season
with a teaspoonful of salt, Pinch of
pepper, and pour into this ieacupful
OF boiling milk, or half milk and half
cream. Stir briskly as it boils, to u
smooth sauce.
Cucumbers-C in slices length
wise, lay one-half hour in ice water,
drain in towel, dip in flour or yolk
ot egg and cracker crumbs, and fry in
hot fat.
Phrsnips -Scrape thoroughly, leav-
ing no bits Of skin, cut IN en9 thw .se
pieces, throw, as cut, INFO ice cold
water for ten minutes, keeping the
pieces under wafer with plate.
Dram, put In kettle and cover with
boiling water mo salD. Cook half an
hour, or less If fresh, add salt, then
cook until very tender. Remove with
q wire spoon to the serving dish, sea.
son with butter, aud if at com mand,
sweet herbs, parsley, celery, thyme, a
bay leaf or two.
Oyster Plan5-If cooked as it may
be, this will not turn black, but will
be n white and delicate dish. To q
quart of cold water add three table
spoonfuls of vinegar. Drop the
plants, as scraped, into this, and with
II plate keep them under Mix
smoothly two tabIespoonfulJ of -four
with two tablespoonfuls Of vinegar.
Cut the plants into inch lengths, beat
them we'll into this mixture, put into
saucepan, cover with cold water, add
teaspooniul OF salt, cover the pan,
and boil briskly about forty minutes.
Serve with dressing as abo7e.
String Beans Simmer gently ono
and one-half hours in boiling water.
drain IN a colaudcr, set the colnnder
in cold water to cover the beans.
When perfectly cold, cook five min.
utes in very little water. Season
with salt and pepper, ond for dressing
NE cream and butter, or n thickeued
sauce, ms for parsnips.
Tmnips-Peel, boil ten minutes,
quickly drain and plunge in boiling
water; when tender, slice, season with
salt, pepper, butter md very little
vinegar, or mash anil serve rs before,
without the vinegar.
Carrots -Sonk oue.half hour ia
weak salt water, then cook tender ia
boiling water. Season with sprink-
ling of sugar and very little vino.
gsr, and rehcat in tho oven, 60 glaze
tho sugar.
Spinach Wash in COLI water, then
COOS fifteen minute, iu boiling water
drain from THE, pressing a little.
When cold rehea. for SIX minutes IN
.ueat broth, or with little cream OF
batter.