The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1902-02-26
THE GOOD THINGS OF SPRING
BY Louis Role.


The good things of spring-early
fruits and vegetables will soon be uni
versal throughout the length and breadth
of our land, thanks to the rapid transit
of the twentieth century, and so we are
all in duty bound to prepare for the
blessings at hand We must do our
share by preparing properly the dainties
of the season. 1t is just as easy to ruin
by poor cooking new beets, turnips, car
rots, peas, etc. as it is to make a taste
less mess of the same things when they
are so plenty as to have lost their at
traction for us.
Try Dreaming your new beets: Boil
them until tender, skin and slice into
serving dish. Pour over them a cream
made by melting one tablespoonful or
butter in a saucepan, stirring in a level
tablespoonful of flour; when well blend
ed add one cupful of cream, and salt and
pepper to taste. Serve hot and you will
have a new and better appreciation of
the tastiness and desirability of the new
beet.
New carrots should be served with
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 tablespoonful 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 butter is absorbed Pour over one
teaspoonful of lemon juice and one of
chopped parsley just before sending to
the table.
Turnip Charlotte is delicious dish
and well worthy of a trial. Boil white
turnips until tender; drain and pass
through fine sieve To one cupful Of
turnip add one quarter of teaspoonful
of salt dash of white pepper, a graf
ing of nutmeg and one quarter of a cup
ful of thick cream, and, lastly, the stiff
fly beaten whites of three eggs. Bake
in buttered mold, standing in pan or
water until the center becomes firm.
Turn out and serve with a hot sauce
made of two tabespoonfuls each of but
ter and flour and one cupful of stock
(white), well favored.
| prefer parsnips creamed and this is
the way | prepare them Boil until
tender, scrape and slice them length
WISE put over the fire with two table
spoonfuls of butter, pepper and salt AMI
a little minced parsley. Shake until the
mixture boils. Take up the parsnips,
add to the sauce three tableSpoOnfuls Of
cream in which has been stirred ont
quarter of a tablespoonful of -four. Leu
it come to a boil and pour over the
parsnips.
If you are tired of spinach cooked III
the ordinary way, a change will be OBJ
tanned by the use of the following
recipe Wash perfectly clean and re-
move 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 choD fine In
wooden boyd, seasoning with salt and
pepper. Measure the chopped spinach,
and for each quart of spinach put two
tablespoonfuls of butter and one of flour
in a spider; cream the flour and butter
and when the mixture has Drowned add
the spinach and cook for five minutes,
stirring all the time. Pour in a half
cupful of cream and cook for three min
utes longer. Serve when very hot ana
garnish with sliced lemon and hard
boiled eggs