The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1905-07-27
Fresh Vegetables


How to Select, Cook and Carve Them.
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The housekeeper who wishes her family
70 reap real benefits from the early yege-
table season ,narkets as soon as possible
after sun-up. hefOre heat dust and ham
ding get In their deadly work. II she w
among the first at the green grocers, she
mas the double reward of serving her
FAMILY well and feasting her own eyes on
the array OF dewy, crisp spring colorings.
Inere IL no such thing as bargains In
vegetables Green things which lie until
Wllted are sold at reduced prices. but the
cook throws away more than the mar
keter saves. Vegetables should always
be crisp and Arm.
When pea and bean pods refuse to
crack. but droop Imply In the hand, they
are not worth carrying home. Heat
makes cucumbers radishes and all salads
stringy, and where the mistress is within
daily reach OF the markets 1t Is best TO
nuy only In daily quantities, as frequent
~ the vegetables have already been
brought long distances
The freshest OF vegetables NAV be
ruined by slovenly cooking. These gem
eral rules should always be horne In
II vegetables show the slightest trace OF
VIII, drop them In cold. clear. unsalted
water for half an hour before cooking.
All vegetables should be dropped into
water that Is boiling briskly. TO lie for
a moment In lukewarm water or water
that IL Just coming to a boil means they
viii become soggy and stringy.
For all green vegeta bles add a tcaa
spoon or salt TO every half-gallon Of wa
ter. All vegetables grown underground.
such as potatoes and turnips, should be
boiled In unsalted water, as salt makes
them tough and hard
Fresh vegetables should be cooked sim
ply and served with plain sauce Elab-
orate made dishes suggest winter. NOT
crisp. lfe-givinR spring Salttis should
not ass include meat. u served at the spring
nlhner table, and French dressing should
pc given the preference with the crisp
green salads
Radishes and cucumbers. though Oh
talnaple al the year round from hot
houses or southern fields. are now more
paiatable. as they are apt to be locally
grown But II must be remembered that
they are relish and not a strength
giving item on the bill OF fare
Spring radishes, commonly known az
button radishes, should not be pared and
laid IN water This makeS them soRxv
ana tney sour, quickly The tops may
pc trimmedi all save one long. slender
lear, which makes a dainty handle Then
they are dropped without pairing into iced
water FOR an hour. They should be sent
to- the table In nest OF choDped Ice
Cucumbers may be pared thiniv sliced
ana dropped into clear iced water one
half an hour before serving. II IL 4
grave mistake TO follow the old-fashioned
rule OF soaking them indefinitely In strong
salt water, which makes them leatherv
and more than ordinarily trying on tina
digestion just before serving, lay them
on cold salad dish. pour French dress
ing over them and add a handfuI ar
chopped Ice to keep them fresh Young
onions. thinly Sliced may be added ~
the cucumbers when they are first soaked
in cold water
Asparagus should be p,entifu1 pv thtn
time u can be made to serve double,
duty. When the stalk and tip are cooked
tosetner, the tip IS eaten OFF and tho
stalk thrown away. II the tips are cooked
separately, the stalks can be saved for
soup. cream Of asparagus soup being es-
table.
To cook the tips, cut them two inches
IN length, wash them and cut again into
three pieces. Boil them dropping theuu
IN boiling saited water. for half an hour
Have ready In a. double boiler a whita
sauce made as follows. Rub together
one Tablespoon of butter and the same or
flour. and add half a pint OF milk Stir
until smooth and add salt and pepper to
taste. Take a loaf of stale bread cut
In thick slices and scrape or CRATE on the
outside crust, and scoop out a little hoI-
low in each slice Brush these patty-
shaped slices of bread with melted but
ter. and brown in quick oven Re-
move tho asparagus from the fire, drain
1t and pile the tips neatly In the pieces
OF bread Pour over the asparagus SONS
OF the cream sauce. and serve as YOU
would patties Of any description, garnisb-
ing with parsley or endiVe.
If an asparagus salad is desired, cut or
the. tips as already described, laying ths
tender, drain carefully and set away for
to get ice cold Have ready some French
dressing and some chopped sweet RELISH
sometimes called Waldorf relish Lay a
tablespoon of asparagus tips on 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 thkzB
salad must be ice cold
r :
Carrots are fresh from Mother Earth at.
this season. and crisp and healthful fc
carefully prepared. The American house.
wife does not. as rule. know the vaIue
Of carrots because she has not learned tsp
combine them with other vegetables or
stock. as the Germans and French do.
For example. hare is a dainty and slight,
ly French dish which contains much
nourishment:
Select small, uniformly shaped young
turnips and young. crisp carrots. Allow
a turnip for each person, cut off the
stem and pare neatly. With a sharp
pointed spoon scoop out each turnfp.
making good-sized hollow. Simmer.
twenty minutes in unsalted boiling water.
and turn upside down In the warming.
oven to drain. In the meantime the ear
rots, cut into dice have been boiled gent
ly for twenty minutes. These are drained.
then heated in half cup OF sweet creaua
with a dash Of salt and pepper. They
must heat. but not boil When ready 70.
serve pour the cream edffOlS into tuoI
hollow turnips and send to the table
garnished with parsley.
Carrots cut in slices and cooked In samKA
stock, which Is thickened with a table-
spoon OF flour and one of butter rubbed
together. form an appetizing and nouriah-
ing dish This may be served on tri-
angles OF toasted bread.
Spinach is despised by many a family
because 1t Is not well cooked and served
/ Properly combined with a meat dish and
daintily garnished. it should have a fra-
quent place ON the spring dInner tablm
Prepare the spinach carefully as a smg-
gestion Of grit Is extremely unpleasant
Wash in cold water, separate the leaves
and wash again. dipping the leaves tn
and out of the water rather than rinsinfr
them around. Lift out of the water
/ lightly. leaving all sand behind throw IL
into a hot kettle, add enough water-a
cup or less-to keep 1t from burning, and
/ watch 1t carefully until 1t willis down into
the water Then sprinkle It with salt and
cook slowly for twenty minutes.
This Is great improvement over the
old-fashioned idea of plunging spinach
into an indefinite amount Of water ana
reducing the water after the spinach
/ willis. When done, drain II thoroughly.
chop fine and return to the saucepan
with salt, pepper and tablespoon or
two of butter. according to the amount
of spinach you have cooked Heat this
to mold. Have ready some squares ~.
toast and some sauce Hollandaise NOw1
take a large platter, slice the hot boiled
beef tongue, which will form your meas
course. and pile in the center OF the
F, nlaffqr Around this Arrange the anfrs-