The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1901-08-21
SUMMER VEGETABLES.
BY Louis Role.

AZ this season of the year we all eat
Fegetabls since they are not only sea-
tonable but healthy, but sometimes we
tire of the old or usual ways of serving
them. Thanks to a better knowledge of
cookery, there are now many methods of
preparing the gifts the summer brings
and 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-
quire the use of a little time. 1t will
not be time misspcnt however, as those
who share your table will testify.
An essential TO us all is the onion and
the Spanish onion is one in great favor.
have found it most desirable for stuff
mig 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 rNots,
but do not use n knife for this, as you
may cut so deep as to penetrate the
onion and injure it for your purpose.
Boil gently in saltcd water, putting in
when water is boiling for 10 minutes,
drain and let stand until nearly cold.
In the meantime get a veal kidney for
each half dozen onions, chop it fine and
put it in a frying pan with one table
spoonful of butter. salt and pepper to
season highly, and shake over the fire
until well Drowned. Add One-half
cupful of fine bread crumbs and mixing
well together take from the fire. With
sharp carving knife cut off the top of
the onions, scoop out the centres and
chop them and add to the kidney mix
ture. Stuff the onions with this, ar
range in a baking pam put bit Of but
ter on each, pour around some rich stock
and bake in a 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 in
kettle of boiling, sailed water and boil
fifteen minutes. Cut off a section of the
top and remove the pulp, leaving the
walls at least an inch in thickness.
Chop the pulp and add teaspoonful of
onion juice, three tablespoonfuls of
melted butter, a cupful of bread crumbs
and salt and pepper to season to taste.
Turn into 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
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
tablespoonfus of butter with one tea
spoonful of powdered sugar. one-half
teaSpoonful of dry mustard, a dash of
cayenne and salt to season. Work
smoothly one raw egg into the mashed
yolk of one hard boiled egg stirring in
Mt the same time two tablespoonfus of
vinegar Add this to the creamed mix
ture and cook over hot water until
thickened. Put the Drowned tomatoes
on to a hot platter, pour over the sauce
and serve at once.
Did you ever eat Dutched Red Cab
bage? If not, try this recipe at the first
opportunity Remove all the outer leaves
from firm head of red cabbage and
chop or shred it; cover with cold water
and let it stand for an hour Drain well
and for each quart of cabbage allow
one tablespoonful of butter, one heaping
tablespoonful of finely chopped onion,
one-haf a teaspoonful of salt, pinch
of mace and two tablespoonfuls of vine
gar. Cover and cook very slowly until
tender, adding Il teaspoonful of sugar
when it appears to be about half done.
Lovers of cabbage esteem this dish
highly.