The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-10-19
Fall Vegetables.

Fall Vegetables
Scarcely do. our homegrown vegetables
pear in our markets from some other sec
ton, so that those living in cities cannot
except for such vegetables as can only
be raised in certain parts of the country.
ence on the selection of meats than vege-
tables and the meats determine what
Autumn is distinctly the game season
and there are. certain vegetables which
this class of meats Nature evidently had
a distinct purpose in view in supplying
them at this season. Conspicuous among
these vegetables are the turnip pumpkin
celery and cabbage.
THE TURNIP.
and is considered rather a vulgar and
not very nutritious tuber. But under cul-
not to be despised- Turnips vary in nu-
tr1tiye quality and flavor The Swede or
than the white, but the flavor of the lat
ter kind is preferred as food for man
mer, which renders it less palatable to.
most persons. Their deficiency in food
value makes them better adapted for
vegetable to serve with game and also
furnishes the waste material and water
ike cabbage. or other Vegetables With With
strong havors. when cooked in proper
tables, but under bad trea tment will not
please the dainty eater.
following manner: Pare and boil it in
an open vessel in plenty of~water until
and season with rue, cummin, pound in
and steamed or boiled grapes. Simmer
all together and serve.
GLAZED TURNIPS.
These are nice served with a game din-
peel and cut into shape of pears. Cover
them with sailed water and boil for ten
drain thoroughly v. Melt enough butter in
a saucepan to keep the turnips from
turnips, sprinkle plenty of powdered
sugar oyer them and toss about over the
over them enough stock or broth to
moisten; dust a little ground cinnamon
over them; season with salt and pepper
range them pyramid shape on a heated
dish and pour the sauce over them
STUFFED TURNIPS.
Choose turnips of uniform size, peel
them, cut off just enough of the small
the stem end and scoop out the the inside.
Chop fine Bermuda onion and enough
spoonfuls of well-washed rice table,
spoonful of minced parsley and salt and
the turnips, replace the tops and put them
into saucepan that will not crowd them;
and simmer gently until tender: then add
tWo level taDiesppoonff4is OF sugar and
egar- Heat and serve.
PUMPKIN.
This member of the gourd family issnot
America it is used very considerably in
some localities as a vegetable. and at the
the honors with the Thanksgiving turkey
and is far more appropriate than mince
tiers found the pumpkin growing in the
Indian corn fields, and it is therefore typl-
cal of the season and occasion 1t needs
a deal of dressing to give it the relish
that has made it established favorite
for autumn fare in the form of pumpkin
pie
BAKED PUMPKIN
The round pumpkin is best for baking.
quarters if small and into slices like
cantelope, if they are large; Carefully
with shells downward, on the crate of the
oven OF, lay them in an oblong baking
bottom of the pan Brush with melted
butter and bake until tender.
CELERY
The cultivated celery has a mild and
delightful flavor. 1t is difficult to digest
when eaten raw, and for this. reason is
less cooked. to soften the woody fiber.
The properties in the. raw plant, however,
bilitated. 1t may. be given them uncooked
if the very tender stalks are selected
and grated, serving it as a sauce rather
than a vegetable.
FRIED CELERY.
"a la. creme.)
Take the we'll blanched stalks of two
or three heads of celery and trim them
% lv dn6 only The In terasr w par
Throw in cold water few minutes to
pahcn then draf bit Pq fac INTO Or hhafepn
cover; add a medium-sized onion cut in
quarters and 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 cut in half. Lay
them on a cover and completely mask
(cover) with thick Bechamel sauce Al
each piece in beaten egg and then into
fine bread crumbs and fry quickly in hot
70 a n inf drofr md
pile high on a heated dish: cover. with a
fancy dolly and garnish the dish with
fried parsley sprigs and serve
CABBAGE
This is a much moderated vegetable. at
the, present time, among the ultra-refined,
who erected affairs to it and gave it the
prominence on the bill of fare accorded
Greek. writer. sage and physician, es-
teemed it highly from a gourmand's point
of view or for its medicinal value 1t is
true that it's dietetic value is not on ac-
count of its nutritive elements, but for
The cabbage is a type of that class of
foods of which the leaves are consumed.
The chemical composition does not vary
very considerably in the great variety in
HOLLAND CABBAGE
Shred a small head of red cabbage and
place in a porcelain-1ined stewpan, with
four tart apples peeled and sliced and a
full of salt, quarter of teaspoonful of
grated grated cheese sprinlzled over it. Place
over slow fire, where it will stew slowly
for three hours, at least. Mix a table,
spoonful of vinegar with level table,
spoonful of flour and a tablespoonful of
just before dishing it up Stir in well
and let boil up once or twice. and serve
CABBAGE PUDDING
Chop rather fine enough white cabbage
to fill quart baking dish Throw the
cabbage into boiler of sailed water and
boil until tender, longer; then drain
thoroughly. Add half cup of butter,
salt and pepper to taste; four eggs beat
en- and added to a pint of sweet cream
and a dash of cayenne. Bake in the pud-
ding dish for half an hour
Inquiries Answered.
Mrs. E. J. writes: a long time age |