The St. Louis Republic., 1901-02-06
SUGGESTIONS FOR
TABLE AND KITCHEN.

In the cities one can obtain almost all of
the summer vegetables throughout the year
and without paying extravagant prices Tor
them. One who has access to a large city
market may consider himself fortunate at
this season OF the year. But the dwellers
in the country or in the smaller towns are
not as well favored. and sometimes the
question Of providing variety OF vegeta-
bles during the winter months IL very
Every year there are some housekeepers
who can enough Of corn and tomatoes to
last until their season arrives again. AS
such articles can be obtained from the can
ming factories at such low prices and OF
such superior quality it really seems Q
waste Of time. fuel and patience to put
them up at home; and In many cases the
home product Is certainly inferior to the
beans, asparagus and green pease are ex-
cellent If the best quality is bought
The cabbage we have ever with us, and
nicely cooked is a most delicate vege-
table, almost as much so as its first cousin,
the caulihower. 1t may be served In va
ssty Of Ways Ior Example ,s az hot and itS0If coa
cheese. with white sauce. or as stufiing
Tor green peppers; II Is most imIorfsan,f, ants 70 Q
changed two or three times less Of the
strong odor and flavor Is retained.
also sSe snoSd Ss os Ts fo Ssy
Jumps when mashing them The flavor
may be lessened il the water In which they
pe boiled se ss,
tables. Carrots should be more popular
than they are: they are said to contain
Sas little 'ISn nntrsve values but this can be
increased by serving it stewed. with q
white sauce; Satisfy has 2 flavor Eonder-
fully IKE the oyster: a: and Is hi highly sS es;
or made into croduettes or fritters.
Winter squash may be baked or steamed
in the shell , or boiled ;s In np s%al pieces hesss
IL very old, can never be made tender even
by long continued boiling Sweet potatoes
In some parts OF the country I are S more more used ID
a great variety OF ways. some OF the newest
being glazed sweet potatoes sugared sweet
potatoes. sweet potato fritters and pam
why they should be called Irish pota-
toes I cannot tell. as they certainly did
not originate there; and as for their use
tatoes. The ways in which they may he
prepared are almost without number an
would require large volume to enumera g
them.
We must not forget the onion. one Of Que
most useful winter vegetables II has ever
es sesn an fSf It's bans
them change the water every ten minutes.
Parsley can always be ON hand II little
% oTsr in pot e sg Ttn snots.r S ssed: .
sown before the flrst one Is empty one can
keep q supply all the time. Other green
herDS can De 8fOW0 In tnlS way. VI course
we must have a light place for the plants
to grow In.
SPECIMEN MENUS.
Thursday.
BREAKFAST.
Fried Hominy. Bacon.
Toast, Coffee.
LUNCH.
Deviled Eggs. French Toast,
Baked Apples with Whipped Cream.
Tea. Sponge Cake.
DINNER.
Beef a IL Mode,
Creamed Carrots. Potatoes
Succotash.
Waldorf Salad,
Custard Pie. Coffee.
Friday.
BREAKFAST.
Cereal and Cream
Scrambled Eggs with Cheese.
Rice croquettes.
LUNCH.
Oyster Pie.
Swiss Cheese Sandwiches,
Peach Marmelade. Chocolate Eclairs.
DINNER
Cream Of Corn,
.s saEed 1e Lake axe Trout. De ,'sS sspfs, :,.,
Endiye Salad.
Tapioca Cream. Co6ee.