Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-03
Cooking Vegetables

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The average housewife has little use for
the late garden vegetables chiefly because
she does not know how 10 offer them In
tempting guise. They shrivel UP in the
September sun or are packed away by the
market gardener TO be sold In m!dwiutcr.
when, with some care IN their preparation,
they could be made quite toothsome
the other summer vegetables, while they
are IN season.
Most uninvitng among fall legumes are
turnips. They are watery when cooked
alone and have very little taste. Several
potatoes boiled and mashed together with
| them, however. change their flavor and rem
der them a most palatable dish.
Cooked after German recipe they are
even more delicious. Cut the turnps into
dice and wash them carefully after they
have been peeled. Heat two tablespoonfuls
| of oil in frying pan, put In the turnips and
| shake over the fire until they are n golden
brown. Dump them into another saucepan.
| cover with soup stock-mutton stock pre-
| ferred-and boil for half an hour. When
! tender. allow the turnip to drain on a col
ander while preparing the following sauce:
| To pint of the stock IN which they were
| boiled add paste made from two table
| spoonfuls of butter and two tahlespoonfuls
of -four AS soon the stock comes to a
boil add teaspoonful of salt and dash
! of pepper
| Swedish turnlps rutabagas are most
| tasty when beaten and mashed together
with sweet potatoes. Pare and slice two
| turnips and cook in uHsalted water until
| perfectly tender, not allowing the water to
| reach the boiling point. Now remove the
| centerS from four baked sweet potatoes add
| them to the turnips and season with one
| tablespoonful of butter, satspoonful of
| salt and dash Of pepper. Whip the in
gradients until very light and brown In a
quick oven for twenty minutes.
| a Turnip Coursc.-As "A separate course
| turnips pared and sliced quarter OF
an inch thick and cooked in unsalted water
/ until they are transparent glass. Ar
| range on a fiat dish with one slice overlap
! ping the other. Serve with the following
! thick sauce: For half a dozen small tur-
nips allow a tablespoonful of -four and one
| of butter. Bring to boil in a cup OF hot
| water. Remove from the fire and beat in
! the yolks of two eggs. Season with small
onion one bay leaf, four tablespoOnfuls Of
| vinegar. tablespoonful OF salt and a dash
! of pepper, which have been boiled rapidly
| to reduce their quantity one-half. Allow
the sauce to thicken over the fire few mo-
| ments before adding the seasoning.
The big yellow pumpkin is seldom used
except in making pies. 1t furnishes spien-
did variant. however, to the other fall veg
eta bles when properly cooked.
Tlmbale of Pumpkin.-OOne pint OF stewed
and sifted pumpkin. one tablespoonful OF
butter, four eggs beaten, half a cupful OF
sugar. one-fourth teaspoonful of ginger,
half a teaspoonful of cinnamon and half
pint of milk. Pour into buttered molds. Set
In pan of water In a moderate oven until
firm. When the timbales are cold, unmoid
and serve with whipped cream.
To bake pumpkin, cut large gourd In
| half and remove the seeds from one side,
leaving the other for some future use Lay
! In a pan, skin side down, and bake for
three-quarters OF an hour. Care should be
! taken that the oven is not hot enough to
| discolor the skin. Cut IN small pieces and
serve with butter. salt and pepper. This
dish Is especially delicious when the pump
kin has been picked fresh from the garden.
A near relative of the pumpkin is the win
| ter squash. though IT lends Itself more tooth
somely to a vegetable course.
Planned Squash-Remove the rind from
squash cut into oblong pieces and boil slow
ly for twenty minutes. Place on colander
until they are thoroughly drained and then
put them in layers on a baking dish. Cover
each layer with a busting of sugar and tiny
bits OF butter. Pour half n cup OF water
into the bottom OF the dish, fasten on the
cover and bake slowly for an hour. The
squash should be transparent when II Is
done.
Baked squash is delicious rolled into balls
and fried in fat. The gourd is baked accord
ing to recipe given for pumpkin. As soon
as the pulp is quite tender press through
colander. To this mash add half a cup OF
soft bread crumbs, one teaspOonful OF salt,
dash OF pepper and one tablespoonful OF
butter Stir the ingredients together well
over the fire and turn out TO cool. Form into
balls, roll in cracker crumbs and fry In boil
ing fat.
Stuffed Cabbage-Cleanse. soak and boil
large firm head of cabbage until tender.
Scrape out the inside, leaving enough for a
solid outer wall With the scrapings mix
cup of fine bread crumbs, a little salt.
pepper and celery seed and one small onion
cut fine. Beat this up with a tablespoonful
OF butter and three eggs. Fill the cabbage
with stuffing. tie around it a strip Of cloth
and bake until brown.
Cold Slaw with Sour Cream Sauce.-Cut
small. sound head Of cabbage in halves
and chop very fine. Soak in cold water for
an hour to remove any insects that may be
between the leaves. When thoroughly
cleansed. drain and serve with the follow
ing sauce: Bring two tablespoons OF vine
gar to the boiling point. Mix half a cup OF
sour cream with the well-beaten whites or
Two eggs. Stir this into the vinegar with
one tablespoonful OF butter and allow 1t TO
thicken. Season with salt and pepper. pour
over the cabbage and stand it aside TO cool.
Cabbage en- Casserole.-Chop one head OF
cabbage fine. clean 1t thoroughly and boil in
sailed water for twenty minutes When
cooked spread IT out to dry. Make half a
pint of sauce with butter. milk and flour.
Spread layer of cabbage in the casserole.
then a layer of sauce and sprinkle over 1t
some grated cheese. Continue these layers,
finishing off the top of the dish with sew
eral tablespoonfuls OF bread crumbs. Bake
for twenty minutes and serve in the cas-
serole.
Carrots in combination with turnips are
served in the following way: Scrape two
carrots and cut into dice. Boil until tender.
Pare one turnip, slice and boil until tender.
Serve the carrots and turnips mixed to-
gether with this sauce: Boil together one
bay leaf and a tablespoonful OF chopped
onion in two tablespoonfuls OF vinegar.
Strain and add TO gravy made from two
tablespoonfuls of butter and one OF -four
mixed with half pint of boiling water. Re-
move from the fire and beat In the yolks
of two eggs. Heat once more and season
with salt and pepper and finely chopped
parsley.