Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-10-19
Table and Kitchen.
Vegetable Accomplishments for Game
and Meat Courses.

Scarcely do our homegrown vegetables
disappear before the same varieties ap-
pear in our markets from some other sec
tion so that those living in cities cannot
say that they have seasons for any ex-
cept for such vegetables as can only be
raised in certain parts of the country.
However the seasons have more influence
on the selection of meats than vegetables,
and the meats determine what vegetables
are to be served.
Autumn is distinctly the game season,
and there are certain vegetables which
seem most suitable accomplishments for this
class of meats Nature evidently had a dis
tinct purpose in view in supplying them at
this season. Conspicuous among these vege-
tables are the turnip, pumpkin, celery and
cabbage.
The Turnip.
This vegetable is very much moderated
and is considered rather vulgar and not
very nutritious tuber. But under cultivation
it is an addition to the food list not to be
despised. Turnips vary in nutritive quality
and flavor. The Swede or rutabaga variety
is far more nutritive than the white, but
the flavor of the latter kind is preferred as
food for man on account of the strong flavor
of the former, which renders 1T less paIa-
table to most persons. Their deficiency IN
food value makes them better adapted TOT
vegetable to serve with game and also Iur-
nishes the waste material and water thal
the meat of game lacks. Turnips, like CAB
bage, or other vegetables with strong ma
vors when cooked in proper manner are as
delicate as other vegetables, but under PAD
treatment will not please the dainty eater
The Romans treated the turnip in the FOL
lowing manner: Pare and boil it in an open
vessel in plenty of water until tender; tnen
drain; press out the water and season WIN n
rue, cumnnin, pound in a mortar; theii ao9
honey vinegar stock and steamed or poiieu
grapes Simmer all together and serve.
Glazed Turnips.
These are nice served with game din
ner. Select the rather long turnips and
neeI and cut into shape of pears. Cover
them with salted water and boil for ten
minutes; then turn out on sieve and
drain thoroughly. Melt enough butter in
a saucepan to keep the turnips from
burning while they brown. Put in the
turnips, sprinkle plenty of powdered sugar
over them and toss about over the hre
until they, begin to brown. Then pour
over them enough stock or prom 10
moisten; dust little ground cinnamon
over them; season with salt ana pepper
and simmer until tender When done ar
range them pyramid shape on heated
dish and pour the sauce over them.
Stuffed Turnfps.
p Choose turnips of uniform size, peel them,
cut off just enough of the small end to
make them stand firm, then cut off the
stem end and scoop out the inside. Chop
fine a Bermuda onion and enough mutton
to fill the turnips; add two tablespoonful
of welI-washed rice, a tablespoonful OF
minced parsley and salt and pepper to
taste Mix all together and I'LL the turnps,
replace the tops and put them into a
saucepan that will not crowd them; just
cover with broth, season with salt and
simmer gently until tender; then add two
level tablespoonfulS of sugar and a thlro
of a cup of malt or good cider vinegar.
Heat and serve.
Pumpkin.
This member of the gourd family is not
regarded with much favor abroad, but in
America it is used very considerably in
some locations as a vegetable, and at the
great national holiday feast it shares the
honors with the Thanksgiving turkey and
is far more appropriate than mince pie
and plum pudding, as the early settlers
found the pumpkin growing in the In
dian corn fields, and it is therefore typi-
cal of the season and occasion 1t needs
a deal of dressing to give it the relish
that has made it an established favorite
for autumn fare in the form of pumpkin
pie.
Baked Pumpkin.
The round pumpkin is best for baking
and the smaller the better. Cut into quar-
tiers if small and into slices like cante-
lcupe if they are large. Carefully remove
the seeds. Place the sections, with shells
downward on the CRATE of the oven OIL
lay them in an oblong baking pan with
just enough water to cover the bottom
of the pan. Brush with melted butter and
bake until tender. -.
Celery.
The cultivated celery has a mild and de-
lightful flavor. 1t is difficult to digest when
eaten raw, and for this reason is not suit
able for the weak or invalid unless cooked
to soften the woody fiber. The properties
in the raw plant, however, are medicinal
and of benefit to the debilitated 1t may be
given them uncooked if the very tender
stalks are selected and grated, serving il
as sauce rather than vegetable.
Fried Celery, A La Creme.
Take the well-bla1ched stalks of two
or three heads Of the celery and trim them
neatly, leaving only the tender part. WASH
we'll and parboil in sailed water. Throw
in cold water a few minutes to blancn
then drain. Put into saucepan witt
enough white stock or broth TO cover: ado
a medium-siZed onion cut in quarters ant
a seasoning of pepper and salt Simmer
gently until quite tender and then drain
carefully on a napkin until all the moisture
is absorbed. If the stalks are very long GU
in half. Lay them on a dish and complete.
" mask Cover with Bechamel sauce. AL.
low this to get cold and stiff. Then dir
each piece i'll beaten egg and then into fine
bread crumbs and fry quickly in hot fat
When dainty brown, drain and pile hgl
on a heated dish; cover with a fancy dolly
and garnish the dish with fried pars .ey
sprigs and serve.
Cabbage.
This is a much moderated vegetable a
the present time, among the ultra-refined
and yet it was adored by the Egyptians
who erected affairs to it and gave it tn,
prominence on the bill of fare accorded oul
favorite, the oyster. Roman and Greek
writer, sage and physician esteemed i
highly from a gourmand's point Of view o.
for Its medicinal value. 1t is true that it: