The Coalville times. [volume] (Coalville, Utah) 1894-1923, 1904-08-19
Fresh Vegetables


70 reap real benefits from tho early veEe-
after Hun-up. before heat dust and han
uunr gci In their deadly work. m she IL
hnont INC hr1t az tho green Grocera. she
! family well and feaFtinR her own eyes 90
| NE array ~ dcwy, crisp spring coiorinFa.
dhere " no such thing A. bargains IN
NeEetahlos. Green things which lie untfi
wilted are sold al reduced prices. but the
COOK throws away moro than tho mar
hh e sayes Vegetables should always
when pea and bean pods refuse 10
crnch. eut droon Imply N the hand, they
nc not worth carrying home Heat
makes cucumberH. rndishea and All salads
slrinEy, and where tho mistress III within
daily reach OF tho markets ID H. hoat 10
nV Sniy IN daily Quantities. a. freauent-
| ~ inc vegetables hnvs already been
/ brought long Distance
the freshesi - vegetables may BE-
ruined ~ sl9venly cooking. These gen
mind '"'
Y vegetables show the slightest trace Of
VII VIZ dssop them In cold. clear. unsaltsd
~ vegetable should be dropped int
wafer That 4 boiling brinhiy, 70 lie for
nat n ~, " aor niks~afm water or wstar
VIII become sorgy and rtringy.
For AZ green vegetables. add a tee
ter. All vegetables rrown nndersrnupd
such ~ potatoes and turnips ehouid h,
boiled IN unsalted water. AZ salt Tnakas
I
Fresh vegetables should ba cooked aim
Ply ana served With plain sauce. Eiab-
ornte made dishes suREeat wintar, not
10, INCLUDE wss s sSy.s s a a. ; sSSs
dinner table. and French dressing should
% Eiven The preferences with the crisp
Radishes and cucumborA though oh
tainahle All the year round from hot
house, or Southern fields are now more
e ra,sao'e ma a. they arc apt 20 he locally
/ they are relish and not a strength
giylnE Item on tho Bill Of fare.
] Spring radighes. commonly known a
| button radishes. should not 81 pared ana
lald n water. This makep them aorgv
and they sour quickly TIE tops may
leaf Witch makes V Sai SRa hSShndi. 's rs:s
they are dropped without pafinF into loed
water Tor an hour. They should Do sent
/ 20 the table In nest OF chonnof lea
cuoumbcrs may be pared. thiniy sliced
anu dropped into clear iced water ons
hat an hour before serving II Il a
rule Of soaking them indefinitely In strnns
I salt water, which makes them leatherv
ssnd more than ordinarily trying on the
1 dlgcsuon. Just hoforc serving. lay them
on cold salad dish, pour French drsss-
lnH over them. and add a handful %
chopped Ice 20 keen, them fresh. Young
the egeumbers whom they are nrsi soaked
In cold water
Asparagus should be pfentifri BY this
time can be made 70 serve double
DUTY Wien the stalk and Tip arc cooked
together tho tip Il eaten on and the
stalk thrown away. N the tips are cooked
separately. the stalks can be saved for
soup, cream OF asparagus soup being ea-
.eemed a delioacy for the spring dinner
10 cook the tips. cut them two inches
" length, wash them and cut aFain Into
three pieces. Boil them dropping thom
N boiling sailed water for half an hour.
Have ready In a double boiler whits
one tablespoon Of butior and the zane o.
Hour, and add half pint Of milk Stir
s nnn 'p rsSa Snd sgd ,ali and espger 20
In thiek slices and horapa or Nate on the
outside eru,t' and scoop out a little hol-
shaped slices Of bread with melted but
ter, ana brown IN quick oven Ro-
move tho asparagus from the firo. drain
y and pile the tlpa neatly IN the pieces
Of tho crrnm sauce, and serve nn you
would pattlea of any DESCRIPTION, Earnish-
n an asparagus salad n desired. cut on
the tips as already described laying thu
stailm away for SOUP. Cook tho tips until
20 set ice cold. Have ready some Ffvnoh
dressing and some chopped sweet relish.
sometimes called Waldorf reiish. Lay !
young lettuce leaf. sprinkle lightly with
chopped relish, pour over this the French
dressing End serve az once on indlvicgse .l
salad must be leo cold.
Carrots are fresh from Mother Earth n
THIS season. ana crisp ann hcnithfui n
carefully prepared The American house
| wife does not AZ n rule. know tho vniue
OF carrots because Hho hes not learned 70
combine them With other vegetables %
stock. ~ the Germans and French DO
For example. here n q dainty and nilnht-
" French dish which contains mueh
select small uniformly shaped youns
tunipa and young, crisp carrots Allow
a isrnip for each person, cut on IN.
making "a Eood-aiAsd hollow. Simmer
twenty minutes In nnsalted boiling water,
oven 10 drain. In the meantime the oar
rois. cut into dice. have been boiled gent.
then heated IN half q cup Of sweet cream
with a dash Of salt and pepper They
must heat, but not boil, When ready "a
hollow turnipH and send 10 the tAhls
garniahed with parsley.
Carrots cut In slices and cooked In sour
stock. which II thickcned with a table.
spoon Of hour and one 81 butter rubbed
together, form an appetizing and nourish-
Ing dish This may be served on tri-
spinach IA despiaed by many a family
because II Ia not well cooked and served,
Properly combined with meat dish and
qusnt place on the spring dinner table
Prepare the spinach carefully. as a aug
gestion OF grit IL extremely unpleasant.
Wash In cold water, separate the leaves
and wash again. dipping the leaves IN
and out OF the water. rather than rlnninf
them around Lift out Of the watap
lightly. leaving all sand behind. throw Il
into hot kettle add enough water-e
cup or loHs-to keep Il from burning. and
watch u carefully unui u willis down int
the water. Then sprinkle Il with salt and
cook slowly for twenty minutes.
This n a great Improvement over tho
old-faHhioned idea Of plunEinH spinach
into an indefinite amount OF water and
reducing the water after the spinach
wilts. When done drain 4 thoroughly,
chop me and return 20 the saucepan
with salt. pepper ana a tablespoon OF
two Of butter. according 20 tho amount
OF spinach you have cooked Heat this
through and force into hot cuatard cups
toast and some sauce Hollandaiae. Nov
take a large platter, slice the hot boiled
beef tongue, which will form your meat
course. and pile IN the center OF the
platter. Around this arrange the spin-
hch, turned out from the custard moldb
on TO the toast and pour around ID the
Eauco made as follows
Cook bay leaf and a very small
chopped onion with two tablespoons OF
tarrugon vinegar A. soon a. Il Gomez 10
the boiling point sot aside 70 cool Rub
flour. set over the stove and add grad
ually one-haif pint OF boiling water
Strain the vinegar and add 20 this mix
ture. Take this from the IRE. beat IL
the yolks Of two eggs. hest again, add
pepper and salt and strain before pouring