Evening star., 1902-02-01
Table and Kitchen.
How to Make Homely Vegetables
SavOry.

This is a season of scarcity in vegetables,
except where one has resource to large city
markets. where one can obtain fresh green
vegetables almost all the entire year round,
If disposed to pay prices demanded and
risk safety until you are ready to exclaim,
'Oh, for a new vegetable,"
One is apt to underrate the so-called
homely vegetables of the cheaper, coarser
sort. unless we except the white potato,
that, in spite of its plebeian appearance and
humble origin, is prime favorite in cabin
and hall. By some strange mental process
we discriminate between inanimate and
animate nature without apparent and
just cause, and in this way rank some vege-
tables above others, not on account of their
superior value or qualities, nor perhaps
their finer appearance, or even more deli
cate favor but often because of an unjust
prejudice which may arise wholly from
continued bad methods of preparation.
The cheap, plain vegetables will bear as
much dressing up and variation in their
treatment as will the daintier varieties
That aristocratic member of the cabbage
tribe, the caulifiower of the family, is quI,e
as unpalatable to the fastidious diner when
sacrificed by careless or unskilled hands as
Is the ugly duckling' of the family, the
cabbage head. While it is not true in the
majority of cases that when one cannot OBJ
tain just what is called for in recipes there
are substitutes just as good, it is true that
good judgment and skill, allied with a
proper interest in your work, will enable
you to make even the most humble things
as savory as those the fullest purse can
buy; and by little deceptions practiced on
the eye in the way of dainty serving and
garnishing, and upon the taste by your
cleverness in seasoning and fiavoring, SO
that the dish gives a tantaliZing hint of
luscious atoms that lurk within the whole
you can frequently make the underrated
vegetables quite delicious as those which
are only superior because they are scarce
and come unuer the head of luxuries.
Turnips.
These are of two chief varieties, the white
and yellow. Formerly the white or purple
top was the variety used for culinary pur-
poses. and this was a garden product; but
now both the white and yellow 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
as much as possible, this destroys to
great extent their value as a table vege-
table.
The increase in size does sacrifice the ten
derness and flavor to some extent, and these
tough, woody fiber which is quite indiges-
tple therefore when old turnipS are used
they should be mashed fine and sieved and
are better for purees than any other pur-
PSSS. AAC yOuiiS Is uellCdle ana Ql-
gestible There are many nice ways of
serving these. If possible buy turnips
raised for table only and not for general
market purposes, for the reason previously
given.
Parsnips.
These, when carefully grown and young
are very sweet and tender. They are also
adapted to field culture, and the overgrown
and old vegetable is decidedly indigestible,
as 1t is principally woody fiber. 1t is one
of the cold weather vegetables, as frost
does not injure the root, but they are said
to improve after frost comes. Parsnips are
more frequently used than carrots, which
they closely resemble in food properties and
composition.
Parsnips are a Lenten vegetable, as they
COMBINE well with fish, and especially salt
fish.
Carrots.
These, like the parsnip, contain a consid-
cradle amount of sugar. The French use
carrots much more extensively than we do,
both as separate vegetable and in such
savory dishes as stews and soups They
pay much attention to it's 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 tender
outside pulp is often grated into SOUPS and
eaten without cooking; in its raw condition
1t is considered to possess antiseptic prop
critics.
Considering these vegetables as regards
the nutrients they possess, they are not
very valuable as their principal bulk is
water, with small percentage of starch
and sugar and still less of other elements.
These vegetables being eaten more general
ly at the season when greater amount of
ory as We'll as strong meats are consumed
and less amount of clear water desired,
are designed more certainly by nature to
keep up an even balance of health than
the careless observer appreciates.
ac htr1ly -, III
an average bill Of fare, their component
parts must be compared with those of
other vegetables and the necessary propor-
tfon of starches, sugars and fats slIpnlied
from those richer in these elements The
distinctive flavor which characterizes each
or these vegetables is what recommends
them to most people.
Ihese f1avors, like those of the onion and
cabbage, may be intensified to disagreeable-
ness, unless they are properly cooked
Crecy Soup a Ia Refine.
Take dozen small, tender carrots one
onion, one turnip or potato, sweet or white
quarter of pound of lean ham, few
sprigs of parsley, bay leaf, four ounces
or butter, one pint of water, five pints of
STOCK, two ounces flour, tablespoon Of
sugar and salt to taste. Scrape the carrots;
crate them If young and tender; If large
use but six, and after scraping cut in thin
slices, taking off the exterior pulpy part
and leaving the light yellow stock Peel
and slice the onion and turnip or potato:
put into stewpan with the ham, parsley,
bay leaf and butter and cook all together
until golden brown; then add the carrot
and about a pint of water and stew until
tender. Stir in the flour carefully and
smoothly and then add the stock; sugar
and salt to taste Cook for about fifteen
minutes; then strain through sieve and
serve. If you have no made stock a
knuckle of veal or meat trimmings may be
used with the five pints of water and tap
ioca or sago used to thicken instead of the
flour.
Carrots and Green Peas.
This makes g. pretty vegetable dish as
well as a salad and is most palatable as
well.
Cut the tender part Of the scraped car
rot into small cubes or dice; cook until
nearly done in salted water, add an equal
quantity of green peas and cook until ten
der, season with salt and pepper and
thicken the liquor with flour and butter
rubbed to smooth paste, In equal GUAM
titles.
Canned peas may be used. In this case
cook carrots until done, then drain and