The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-02-01


bad methods of preparation.
The cheap, plain vegetables will bear as
treatment as viii the danfiep variet tie
That aristocratic member of the cabbage
| when sacrificed by. careless or unskilied
Of e1''i the family, the Cabbage aS head While
| it is not true in the majority of cases
| called for in recipes, there are substitutes
just as good; it is true that good Judgment
| your work will enable you to make even
the most humble things. as savory as those
| receptions practiced on the eye in the way
of dainty serving and garnishing, and up
ing and fiavoring so thiN the dish gives a
tantalizing hint of luscious atoms that Turk
the moderated vegetables quite as deiic-
ious as those which are only superior be-
head of luxuries-
TURNIPS
These are of two chief varieties. the
or purple top was the variety used for
culinary purposes and this was a garden
low are raised as extensively as potatoes,
and in the fields
They are used in many sections as food
for cattle, and while the object for this
reason seems to be to increase. their size
great extent their value a table vegeta-
The increase in size does sacrifice the
tenderness and flavor to some extent and
these overgrown vegetables when old con-
indigestible Therefore when old turnips
are used they should be ma shed fine and
cate and digestible. There are many nice
nips raised for table only and not for gen
eral market purposes, for the reason pre-
viously given.
These, when carefully grown and young,
are very sweet and tender; They are also
ana old 1egetable is decidedly vi indigestfbie
as it is principally woody fiber. 1t is one
does not injure the root, but they are said
to improve after frost comes. Parsnips are
closely resemble in food properties and
composition.
fish
CARROTS.
These, like the parsnip, contain a con-
siderable amount of sugar. The French
use carrots much more extensively than
we do, both separate vegetable and
They pay more attention to its cultivation
in the effort to produce variety that con-
tains as little as possible of the heart or
core which is less sweet and becomes hard
or woody with mature growth. The ten
der outside pulp is often grated into soups
and eaten without cooking; in its raw con-
dition it is considered to possess antiseptie
properties.
Considering these vegetables as regards
the nutrients they posses. they not
very valuable as their principal bulk is
water, with a small percentage of starch
The great amount of water or great i'm
port presented in such form. These veg
etables being eaten more generally at the
as well as strong meats are consumes ana
designed more certainly by nature to keep
up an. even balance of health than the
careless observer appreciates.
While they. count as bulk in making up
an average bill of fare, their component
parts must be compared with those of
other VeReta bleS and the necessary
portion of starches, sugars and fats sup
piled from those. richer in these elements.
mendS them to most people
CRECY SOUP A LA RENE.
Take a dozen small. tender carrots, one
onion, one 4tfaiP-or potato. sweet or
eM spfgs Of T parey Bay eaf four
ounces of butter, one pint of water, five
spoon of sugar and. salt to taste, scrape
the carrots, crate them If young and ten
Ing cut in thin slices, taking off the, ex-
terror pulpX part and leaving aging the light
and turrfff,-ef- potato; put into a stewpan
with the ham, parsley, bay leaf and but
brown: then add the carrot and about
pint of water and stew until tender. Stir
then add the stock, sugar and salt to
taste. Cook for about Fifteen minutes:
then 5 strain through g sf sieve snd serke If
veal or meat trimmings may be used with
sage used to thicken instead of the flour.
CARROTS AND GREEN PEAS.
This makes a pretty vegetable dish as
well a salad and is most palatable as
Cut the tender part of the scraped car
rot into small cubes or dice; cook until
quantity of green peas and cook until
tender, season with salt and pepper and
thicken the liquor with flour and butter
rubbed to a smooth paste in equal guam
titles
cook carrots until DONE then drain and
add the peas and liquor thickening, season
to taste.
serape young carrots. parbon and cut
drain and add to a cream sauce. to which
you have added the yolks of eggs-two
little onion juice and chopped celery and
pinch of sugar.
CARROTS FLEMISH STYLE.
scrape and boil six or eight good sized
or fancy shapes and add to them five small
fine, and one and one-haif cups of stock
or brown gravy; season to taste and sim
mer until onions are done.
PARSNIPS CROWNED.
Scrape and slice the parsnips and pare
about the same amount Of potatoes, small
Put a few thin slices of fat salt pork in
bottom of a saucepan and let cook brown.
nips and potatoes in the kettle over the
pork Add just enough water to cook
them without burning them while they
brown slightly Be careful not to let them
burn 1t will take one and one-half hours
to cook them nicely. When done remove
the vegeta bles and thicken the brown
gravy with a little flour and butter, skim
ming the gravy first if it is greasy Sea-
son with salt and pepper, arrange the
vegetables on a platter with the slices of
pork on top; pour the gravy over them,
garnish with parsley and serve.
PARSNIP CROQUETTES.
Scrape the parsnips. cut in half and
scoop out the stock woody center;
boil in broth or soup stock until tender
Then drain and chop rather fine: season
with salt. pepper and chopped parsley:
moisten with a little cream of broth, add
a beaten egg to each cupful of parsnip
Mt in in IAN