The silver messenger. (Challis, Idaho) 1890-1912, 1904-10-25
Fresh Vegetables
How to Select, Cook and serve Them.

70 reap real benefits from the early veVe-
ssole season markets as soon as possible
aiter sun-up. before heat, dust and ham
ding get In their deadly work III she im
among the hrst at the green grocer's, she
family well and feastinR her own eyes on
the array Of dewy, crisp spring colorings.
,,a lners - no such thing as bargains In
wilted are sold at reduced prices. but the
COOK throws away more than the mar
Rster saves; Vegetables should always
When pea and bean pods refuse to
erack, put oroop Imply in the hand, they
~, not worth carrying home. Heat
makes cucumbers rsdishes and ali salads
stringy, and where the mistress Is within
aaallg reach OF the markets it IS best to
~ Huy pniy IN daily quantities. as frequent
tne vegetables have already been
brought long distances
Inc freshest OF vegetables may be-
s rsneG py siovenly cooking. These gem
mind: Oe Dothe IN
II vegetables show the slightest trace ~
wiz. crop them In cold clear unsaited
water for half an hour before Cooking
All vegetables should be dropped into
wafer that Is boiling briskly. To lie for
a. hto It In iukeWarm water OF water
tnat Is just coming to boil means they,
VII become soggy and stringy.
snoor az green vegetables. add a teab
ter All vegetables grown undergronnd
s soGh as potatoes and turnips, should bs
tber1 tn IA nnsalsed water. as salt makes
Fresh vegetables should be cooked sim
ply ., anu served with plain sauce. Elab-
crisp l1fels5,S dlsnes suggest winter, not
not include meat. II served al the snrfns
dinner table, and French dressing should
green salads ~ StSD
hadishes and cueumberx though on.
ttalnaole all the year round from hot
palatsble. as they are an, ~ ~ ,. 1Jf%
sLrown. But 1t must be remembered thaa
they are a relish and not a strenwsh-
glTlng Item on the bill of fare
Spring radishes. Commonly known -
button radishes. should not Be pared an%
s .Sid n N water. This mskeS them sogsT
be trimmed, all save one long rlandsr
lear, which makes a dainty handle Tbsn
sney are cropped without pairing into ICED
to the table in nest Of chooped ice
Cpeumbers may be pared. thiniy siieeA
III, CROPPED INTO clear iced water one
grave mistake to follow the old-fa shion~@
rule OF soaking them indefinitely In strons
and more than ordinarily trying on the
digestion; Just before serving. lay them
on cold salad dish. pour French dress
chopped Ice to keep them fresh young
onions. thinly sliced, may be added te
the cueumoers when they ara FIRST soaked
time II can be made to serve donbis
DUTY. When the stalk and tip are cooked
togstner. the tip is eaten on and the
separately, the stalks can be saved for
soup, cream of asparagus soup being e.
tessmed a delicacy for the spring dinner
To cook the tips. cut them two ineha.
IN length. wash them and cut again into
in boiling salted water. for hsIf s5 b Slvn
Have ready in a double boiler a whita
sauce made as follows: Rub together
-four. and add half a pint of milk. sir
until smooth and add salt and pepper To
taste Take loaf of stale bread, cut
IN tnlck slices and scrape or gate off the
outside crust, and scoop out a little hoi-
low in each slice Brush these natfys-
shaped slices Of bread with melted but
ter, and brown in a quick oven Re
move tho asparagus from the fire drain
1t and pile the tips neatly in the pfeceT
OF bread Pour over the asparagus some
would patties Of any description. garnfsh-
ing with parsley or endive
II an asparagus salad is desired. cut on
the tips as already described. laying the
stalks away for soup. Cook the tips until
tender, drain carefully and set away for
S2a SCI ice s Toio have ready some French
sometimes called Waldorf relish Law a
tablespoon Of asparagus tips on a crisp
young lettuce leaf. sprinkle lightly with
chopped relish. pour over this the French
dressing and serve at once on individual
salad plates. The ingredients for this
salad must be ice cold.
Carrots are fresh from Mother Earth at
TINS season. and crisp and healthfuI IL
carefully prepared The American house
wife does not. as rule. know the value
or carrots because she has not learned to
combine them with other vegetables or
stock, as the Germans and French do.
For example. here is dainty and slight
ly French dish which contains much
nourishment:
Select small. uniformly shaped young
turnips and young. crisp carrots. Allow
turntp for each person. cut of the
stem stem ana pare neatly. With a sharp
making a Eood-sixed hollow Simmer
twenty minutes in unsalted boiling water
and turn upside down in the warming
oven to drain. In the meantime the car
rots. cut into dice. have been boiled GENT
ly for twenty minutes. These are drained.
with a dash Of salt and pepper. they
must heat. but not boil. When ready to
serve pour the cream carrots into the
garnished with parsley.
Carrots cut in slices and cooked in Roup
stock. which il thickened with a table,
spoon of -four and one OF butter rubbed
together. form an appetizing and nourish.
ing dish This may be served on tri-
angles OF toasted bread.
Spinach Is despised by many a family
because IL Is not well cooked and served
Properly combined with meat dish and
daintily gsrnished, 1t should have a fire.
quent place on the spring oInner table
Prepare the spinach carefully, as a suT-i
Eestion OF grit Is extremely unpleasznts
Wash in cold water, separate the leaves
and wash again. dipping the leaves in
and out Of the water, rather than rinsinR
them around. Lift out OF the water
lightly leaving all sand behind throw IA
into a hot kettle. add enough waters
cup or leSs-to keep il from burning and
watch II carefully until II willis down into
the water. Then sprinkle II with salt and
cook slowly for twenty minutes
This is a great improvement over the
old-fashioned idea OF plunging spinach
into an indefinite amount OF water and
reducing the water after the spinach
willis. When done. drain II thoroughIy,
chop fine and return to the saucepan
with salt pepper and a tablespoon or
two of butter. according to the amount
of spinach you have cooked. Heat thta
through. and force into hot custard cupa
to mold. Have ready some squares oe
toast and some sauce Hollandaise Now
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
ach. turned out from the custard moldg
on to the toast, and pour around AZ thu
sauce made as follows:
Cook bay leaf and a very sman
chopped onion with two tablespoons az
tarragon vinegar. AS soon as II comes to
the boiling point set aside to cool RUB
two tablespoons of butter into one ~
a.