The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1897-05-28
COOKING VEGETABLES.

This subject, no doubt, was given
for the purpose of bringing forth some
new idea in the line of its bounds.
How well may succeed you will be
able to say when have done.
Should the attempt be a failure for
one will not be disappointed for do
not feel that l am able to instruct in a
subject which is so old and upon
which there has been so many more
competent to instruct, giving the re-
suits of their observations in large
and we'll written volumes.
Cooking vegetables, there are so
many kinds! L am puzzled to know
which to begin with but suppose the
potato will not be out order as that
is the one which more nearly enters
into our daily fare. To cook potatoes
you only have to have the potatoes
and a fire, says one. That is good,
but is that all? By no means no.
BY cooking potatoes we do not mean
only that they are to be kept at a
high temperature until nlellOwed but
that they are to be made attractive to
eve and also to the taste. There are
so many ways in which potatoes may
be prepared to accomplish this pur-
pose that it would not be prudent for
me to dwell at length upon the sub
ject. will speak of a few general
principles and but one way of prep
alton. The rest L will refer you to
text books upon the subject.
The first general principle is ever
lasting vigilence. Why, says one, L
did not know you would have to give
much attention in order to cook pOta.
toes properly. Most truly so, L would
say. The moment a potato is
thoroughly done, to continue its cook
ing is to take from it good qualities.
To properly cook for MASKING they
should be steamed. If boiled they
should be lifted from the water while
it Is yet boiling, and then beaten like
cake batter, the longer the better till
they are nice and light, and butter,
cream and salt. The steamiDg and
heating will be found a great i'm
prOvement.
] believe it is the duty of every
housewife and cook to learn as many
ways as possible to prepare potatoes
so by varying the process they may
be relished at every meal.
The next in Importance following
the potato is cabbage as you know we
always say potatoes and cabbage so
L will not vary from the rule. Many
of the same general principles in con-
nection with the former can he APP
piled to the latter. Especially the
one when once done the cooking
should not be continued and for the
same reasons.
Beans, yes all know how to cook
beans but they don't all taste alike.
Some are good enough for a king and
some you would have to hide in good
butter-milk in order to get the pigs to
eat them. My plan is to cook them
until we'll done and almost dry and
never fail to season them with good
picked pork as no other seasoning
will do so we'll for green beans For
dry beans will not say anything
but will refer you to Mrs. HOrville as
she knows how to cook them to per-
lection.
The tomato is one of our most
valued vegetables as it is not only
served alone but adds so much to the
taste of various kinds of soups, and as
catsup. 1 will give bat one way of
preparing them for the table. After
getting them ready for cooking cook
them until we'll done, then season
with salt, pepper and butter, just
before serving add bread, or cracker
crumbs are better.
am aware that l have not ex-
hausted my subject nor was it my
aim to have done so but will add once
more that to properly cook vegetables
you must give them strict attention
as the best of vegetables can be
ruined by few moments inattention
just as easily as the best of cake can
be spoiled by carelessness.
MRS. LOTTIE LYONS.