The Denison review. [volume] (Denison, Iowa) 1867-current, 1903-07-01
NOTES FOR THE HOUSEWIFE.
Come I'm Handy in Her yari-
GUS Duties.

A London medical paper Of the
highest standing recently stated that
very serious fever epidemic had been
traced to the use of raw celery, which
was found upon investigation to have
been fortified with night soil con-
tanning disease germs. Water cress
has often been regarded with suspi-
cion in cases of typhoid fever germs.
Yet people who harbor all sorts of
germ fads and superstitions calmly
MUNICH radishes, lettuce and celery
with no thought of how they may
have been cultivated, and very little as
to how they have been cleaned, says
the Washington Star.
AS matter of fact, many vegetables
which we are accustomed to eat raw
are delicious when cooked, but if one
prefers the raw vegetable it is the
simplest thing in the world to sterilize
it. saturate solution of boracic acid
kept in fruit jar on the kitchen table
will insure sterilized- head of lettuce
Dilute cupful of the solution with
one OF water, and after the lettuce ha.
been freed from grit, dip it into the
antiseptic bath. Then rinse imme-
diately with cold water, wipe dry and
serve. Celery should be treated in
the same way, each stalk being care
fully pulled apart to insure cleanliness.
Some celery is so dirty that it really
needs scrubbing with stiff kitchen
brush to remove the grit from corru-
gated stalks.
Boiled lettuce is a favorite Swiss
dish, and those who don't know
it have something to look forward
to. An excellent way of prepar-
ing it is to quarter the heads,
wash very carefully, and put in
double boiler with enough milk to
cover it. Let this steam until tho
lettuce is tender, and add dash of
pepper, tablespoonful of butter. Let
it stand till the butter is melted, and
serve.
The water in which vegetables are
boiled, if drained off, should be saved
for the soup pot. Otherwise it should
be allowed to simmer down and be-
come part of the sauce for it contains
a great deal of the bicarbonate of pot
ash, which makes vegetables whole
some.
The French make delicious dish by
boiling young, tender peas in little
water, adding tablespoonful of but
ter. A head of fresh, clean lettuce is
set in with the peas, and allowed to
steam thoroughly until tender. The
lettuce is then removed to a heated
platter, a little milk added to the peas,
mixed with a tablespoonful of flour.
When this comes to the boiling point
the thickened peas are poured over
and around the lettuce and served.
Water cress cooked in the same wav
as spinach and served with butter and
a hard-boiled egg, chopped fine, is an
excellent dish.
Cabbage cooked after the following
recipe is palatable to many people who
cannot eat the vegetable as ordinar-
lily cooked. Chop the cabbage as for
cold slaw, and put it into pot of salt
ed boiling water. Boil exactly 20 min
utes; not a minute longer. Drain off
the water, add sufficient milk to cover
dish of paprika and little butter and
flour mixed. When this becomes quite
hot again shake in literally grated
Parmesan cheese. Let it stand, a few
minutes and serve. This is good lunch
dish where little meat is eaten. The
milk and cheese make it quite sub
stantial. Glove of garlic boiled with
cabbage gives it most delicious fla
vor, not at all garlicky.