Semi-weekly Windham County reformer. (Brattleboro, Vt.) 1897-1901, 1901-08-13
SUMMER VEGETABLES.
BY Louis Role.

At this season of the year we all ca
| vegetables, since they are not only sea
| fonable but healthy, but sometimes We
| tire Of the old or usual ways of serving
| them, Thanks to Il better knowledge OF
| cookery, there are now many methods OF
| preparing the gifts the summer brings
and II few of the most approved | will
make the basis of this article
You will notice that none of the re-
cipes given call for any great outlay OF
money, although some of them may re-
qnire the use of little time. 1t will
not be time misspent, however, as those
who share your table will testify.
An essential 10 us all is the onion and
the Spanish onion is one in great favor.
| have found il most desirable for stuff
ing and suggest you try my method.
When the onions are large | allow one
TO each two persons but otherwise stuff
one for each person at the table. Pull
off the thin outside skin and the roots,
but do not use knife for this, as you
may cut so deep as to penetrate the
onion and injure il for your purpose.
Boil gently in sailed water, putting in
when water is boiling, for IS minutes
drain and let stand until nearly cold.
In the meantime get a veal kidney for
each half dozen onions, chop il fine and
pat ii i'll n frying pan with one table
spoonful of butter. salt and pepper to
season highly, and shake over the fire
until well Drowned Add 0ne-half a
cupful of fine bread crumbs and mixing
well together take from the fire. With
a sharp carving knife cut off the top Of
the onions, scoop out the centres and
chop them and add 70 the kidney mix
,,tT lao ,+i,b tliIs mr.
range in IL baking pan, pnt bit Of but
ter on each, pour around some rich stock
and bake in moderate oven according
to the size of the onion.
Another good stuffed dish is made
with egg plant. This is my way. Sc
lect n good sized specimen, put i'll a
kettle of boiling, sailed water aud boil
fifteen minutes. Cut off section of the
top and remove the pulp, leaving the
walls nj least an inch in thickness.
Chop the pulp and add teaspoonful of
onion juice. three tablespoOnfuls of
melted butter, Il cupful Of bread crumbs
and salt and pepper TO season 10 taste.
Turn into a frying pan with two table
spoOnfuls of good stock. stir over the
fire until well heated. take off. add one
beaten egg and refill the egg plant. Ar
range so as TO bake moderately for one
half hour.
ueyiled tomatoes will please YOU ] am
sure. Select three ripe but firm ones
and cut them into thick slices without
peeling them. Dust with salt and pep
per. dip into -four and saute quickly in
hot butter. In the meantime cream two
ia hlespoonfuls Of butter with one tea
spoonful of powdered sugar, one-half II
of dry mustard. dash Of
cayenne and salt 10 season. Work
one raw egg into the mashed
yOlk Of one hard boiled egg, stirring in
AT the same time two tahlespoonfulS Of ,
vinegar. Add this TO the crcamed mix
ture and cook over hot water until
.hickened. Put the Drowned tomatoes
IN to hot platter, pour over the sauce ,
and serve at once. ,
Did you ever eat Dutched Red Cab .
page? If not. try this recipe at the first
Remove all the outer leaves |
from n firm head of red cabbage and |
hop or shred IT. cover with cold water |
aud let il stand for an hour. Drain well
md for each quart of cabbage allow .
me Tablespoonful of butter, one heaping
tablespoonful of finely chopped onion,
mel half a teaspoonful of salt, n pinch
# mace aud two tablespoonfuIs OF Vine
.ar Cover and cook very slowly until
ender. adding teaspoonful Of sugar
when il appears TO be about half done.
overs OF cabbage esteem this dish
lighly.