The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-03-15
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GOOD COOKERY
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Comparatively

plants. This latter class should be
boiled in vessel uncovered
All vegetables that grow above the
earth begin to deteriorate i'm value from
the moment of gathering; but with care
and especially at this season, they may
be kept in quite good condition for sew
eral days.
OF celery use the inner, tender, we'll
blanched stalks, uncooked, the day IL
is brought from the market If these
be wilted at all they should be put into
cold water to which slice of lemon has
been added, and in a short time they will
be found delightfully."- crisp and inviting.
The tougher fibrous stalks need not be
discarded; cut them into inch lengths,
boil until tender, then simmer few
moments in cream sauce. Even the
leaves and roots nicely trimmed and
the rougher portions of the stalks may
serve to flavor a soup or a dish similar
to the corned beef given in the menu.
POACHED EGGS WITH CREAM To-
MATO SAUCE AND CHEESE.
Toast five slices of bread cut in rounds.
Melt two tablespoons QeveD of butter;
add two tablespoons of -four and one
fourth teaspoon of salt, and cook until
frothy; then add gradually three
fourths cup of strained tomato pulp
to which a few grains of soda have been
added and half a cup of rich milk or
cream. Dip the edges of the rounds of
toast in the sauce, then pour the remain
der over the toast, and place an egg,
poached in. sailed, boiling water, upon
each slice. Sprinkle each egg with a
tablespoon of grated cheese (American
factory, and set the dish in the oven to
melt the cheese Serve at once or the
cheese will harden.
CREAM OF RICE SOUP.
Pick over and wash half a cup of rice;
let stand half an hour or more in one
pint of cold water, then add one pint of
hot white stock, well seasoned, and
boil until tender. Pass through sieve,
add another pint of stock, with salt and
pepper to taste. Beat the yolks of two
eggs; add one cup of rich milk or cream,
dilute with a little of the hot liquid and
stir into the soup. Do not allow the
soup to boil again after the egg is added.
Serve with croutons, 1. e., bits Of bread,
buttered and Drowned in the oven.
DREAMED CORNED BEEF AU
GRATIN.
Scald one pint of milk with half an
onion and cup of celery cut into bits.
Strain out the vegetables and stir into
the milk two tablespoons each of butter
and flour oreamed together; stir until
the sauce thickens, and occasionally for
10 minutes then add ono pint of cold
corned beef, cut In small cubes. Turn
the mixture into a gratin dish, buttered,
cover with one cup of cracker crumbs.
stirred into one-fourth cup Of melted
butter, and set into the oven long enough
to brown the orrnbs. Garnish the oen
ire of the dish with a boquet of celery
leaves.
POTATO CROQUBTTES.
Press through a ricer hot boiled pota-
toes enough to make three cups; add
three tablespoons Of butter, nearly one
teaspoonful of salt one-fourth teaspoon
each of paprika and celery salt, half a
teaspoon of onion juice and the beaten
yolks of two eggs bsat the mixture thor
oughly; shape, roll in sifted bread
crumbs, dip in egg drain, and again roll
In crumbs. Fry go seconds in deep fat;
drain on soft paper and serve.
PRUNES MOULDED IN LEMON
JELLY.
Soak half box of gelatins in half
cup of cold water, dissolve with scant
pint of boiling water, add one cup of
sugar and one cup or lemon juice, strain |
and chill. Have ready half a pound of
prunes that have been soaked over night,
cooked until tender, and the stones re-
moved Put two or three prunes each
into individual cups or moulds, fill the |
cups with the jelly, and set aside to
harden. A few blanohed almonds with
the prunes will improve the quality of
the dish for many. Serve with whipped |
cream or boiled custard.
JANET M. HILL.