The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-01-23
VEGETABLES IN WINTER.
Ways of Cooking That Make Them
More PaIatablc-
New York Evening Sun.

New York Evening Sun.
There is an unnecessary sameness in
most households in regard to winter vege-
tables. Some simple and very inexpensive
sorts are entirely neglected because they
are not liked as commonly prepared and
because the cook either does not know or
does not care to prepare them in appetite
ing styles. With the advantages of the
markets which receive fresh installments
Of the vegetables from France every week
and from the hothouses, there is no rea-
son why the table should not show sum-
mer-lfke variety of vegetables, for even
these imported delicacies are compare
lively cheap. Kohl rabi is one of the veg
etables that is not really appreciated. It
nany be cooked in many different ways
When simply boiled and served with pep
per, salt and butter it is good, and also
when boiled in broth or gravy. About the
lest way to cook kohl rabbi is this. Peel
three or four of the vegetables. quarter
and slice them. tossing them into water as
soon as they are sliced. Boil them ten or
fifteen minutes, then take them up and
put them in a baking tin. Turn over them
one-half cupful of boiled milk, sprinkle
them with salt and pepper and add small
pieces of butter. Over all strew layer of
hot oven.
If cabbage or caulifiower are past their
freshness tiny pinch of soda or a piece
of loaf sugar will revive them.
Ordinarily turnips are boiled, then
mashed. and they are by no means favorites
thus treated. 1t is quite possible, however,
to make turnips into an appetizing dish by
bestowing very little time and care upon
their preparation. Cut half dozen tur-
nips into thin slices and boil them ten or
fifteen minutes. While they are cooking
heat one-half pint of clear soup stock and
season 1t with salt, cayenne, nutmeg and
sugar. Now remove the turnips from the
water and, after draining them carefully,
place them in a baking dish and pour over
them the seasoned stock. Bake until very
tender. basting them from time to time.
With old turnips ii will be necessary to
leave them in the oven at least thirty
minutes. Take the slices up on hot plat
ter and serve them with gravy from the
pan, to which must be added butter and
-four to thicken.
Another very pleasing way of serving
turnips is with parsley. Cut the raw tur-
nips with one of those little potato scoops
and boil them in sailed water until they
are very tender indeed. Be careful, how
ever, that they retain their shape; drain
them from the water. Add TO them two
tabIespoonfuls Of melted butter, a dash of
white pepper and a tablespoonful of minced
parsley. They will be salt enough, prob
ably, from the salt in the boiling water;
ingredient. Paprika may be added or omit
ted at will.
The carrot is another of the winter
vegetables that, If not actually disliised,
Is generally treated with indifference.
When merely boiled there is reason enough
for this fact, since a boiled carrot is not
the most toothsome sort of fare; In fact,
1T Is far from that. Carrots may he thus
cooked: Boil the vegetables until they are
tender. then cut them into slices. Melt
some butter in the frying pan. and, when il
it hot, add the carrots, tossing them about
until they are slightly Drowned. Put these
slices into a baking pan and pour over
them a mixture of one-half cup of clear
stock, two ounces Of butter, one table
spoonful of sugar and a pinch of salt.
Place the pan in the oven and bake till
the liquid has cooked away, leaving the
carrots Drowned and glazed. If you are
ever to like carrots they will appeal to you
under this form. 1t is pity that so thor
oughly healthful a vegetable is not more
generally liked.
There are any number Of WAYS OF max
ing onions attractive. To cook them with
the least possible trouble, bake them in
their skins. Select onions Of a uniform
size, brush them and wipe them clean, but
do not wash them. For the rest treas them
as you would potatoes TO be baked, simply
placing them in the oven and letting them
cook tia tender. When done. peel them,
cut them, and serve with sal., pepper and
plenty of butter.
Cut some raw potatoes into strips and
soak them in cold, sailed water for some
time before cooking. Finally dip each strip
into melted butter and lay IL in a baking
pan. Sprinkle with salt and pepper and
brown in the oven,