Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-02-20
THE GOOD THINGS OF SPRING.
By Louis Role

The good things Of spring-early fruits
and vegetables will soon be universal
throughout the length and breadth of our
land, thanks to the rapid transit of the
twentieth century, and 80 we are all In
duty bound to prepare for the blessings
at hand. We must do our share by pre-
pairing properly the dainties of the sea-
son. 1t is just as easy to ruin by poor
cooking new beets. turnips. carrots,
peas, etc. as It is to make a tasteless mess
OF the same things when they are so pl MY
as to have lost their attraction for us.
Try Dreaming your new beets: Boil them
until tender, skin and slice into a serving
dish. Pour over them cream made by
melting one tablespoonful of butter in a
saucepan, stirring In level tablespoonful
OF -four; when we'll blended add one cupful
Of cream, and salt and pepper to taste.
Serve hot and you will have q new and =
better appreciation of the tastiness and
desirabihty Of the new beet.
New carrots should be served with a
lemon butter: Scrape the carrots and cut
in one inch sections; cook in six times their
measure Of water till tender enough to
pierce with fork. Drain them well and
return to a hot place with one tablespoon
full OF butter, one-half teaspoonful of salt
one teaspoonful of sugar and a dust Of
pepper for each pint Of carrots. Let them
simmer until the butetr is absorbed. Pour
over one teaspoonful Of lemon juice and
one of chopped parsley just before send
ing to the table.
Turnip Charlotte is a delicious dish and
we'll worthy of a trial. Boil white turnips
until tender; drain and pass through a
fine sieve. To one cupful of turnip add
one quarter of teaspoonful of salt, a dash
of white pepper a grating of nutmeg and
one quarter Of cupful of thick cream,
and, lastly, the stiffly beaten whites o.
Al-- nN1- t. l,,tA Il
standing in a pan of water until the cen
ter becomes firm. Turn out and serve with
a hot sauce made OF two tablespoonful
each Of butter and -four and one cupful OF
stock (white). well favored.
prefer parsnips creamed and this f.
the way I prepare them: Boil until ten
der. scrape and slice then lensth-wse; pu
over the fire with two tahlespoonfuls of
butter, pepper and salt and little mine Il
parsley. Shake until the mixture boils.
Take up the parsnips, add to the sauce
three tablespoonfuls Of cream In which has
been stirred one quarter of Tablespoonful
of -four. Let it come to a boil and pour
over the parsnips.
If you are tired of spinach cooked In
the ordinary way, change will be oh
tanned by the use of the following recipe
Wash perfectly clean and remove all the
dead or dried leaves; soak in ice cold
water for half an hour and then boil in
sailed water until tender. Drain very
thoroughly and chop fine in a wooden
bowl. seasoning with salt and pepper.
Measure the chopped spinach. and for each
quart Of spinach put two tablespoonful s
of butter and one Of -four In a spider;
cream the -four and butter and when the
mixture has brownod add the spinach and
cook for FIVE minutes. stirring all the time.
Pour in a half cupfll OF cream and cook
for three minutes longer. Serve when very
hot and garnish with sliced lemon and
hard boiled eggs.