New-York tribune., 1905-07-05
COMBINATIONS OF VEGETABLES.
Recipes for Agreeable Summer Dishes That
Add Variety to Menus.

mere are several ways of combining vegetables
so as to produce agreeable summer dishes. This
recipe Tor creamed carrots and potatoes is said 70
De GOOD: To every quart cold boiled potatoes ct
in dice add cup of cooked carrots also ont IN
olce. Mix them together with a rich cream sauce
ana DOH them up once. Flavor with onion Juice
and parsley. Season and serve hot
Another combination is tomatoes and Sou+barn
hominy Take equal parts Of boiled tomatoes and
cold boiled Southern hominy or samp as II is so
often called Mix well. season with salt and pep-
per- add good sized piece of butter cook a
moment more, and serve hot
Another combination is one of notatoas ord
onions similar to potatoes la Lyonnaise Take
about half and half potatoes onions cut in thin
Slices or, If preferred. about two-thirds potatoes
ana one-thlrd onions Fry them together mixing
well in a hot frying pan CREASED with good sized
piece OF butter. Season highly with pepper and
salt.
with some housewives the following rule a COM
olhaloh OF corn and tomatoes, is popular: Eli an
earthen pudding dish with alternate layers of corn
ana tomatoes. each about inch thick Season
each with salt pepper and butter When the 6ish
is full sprinkle with grated bread crumbs and bits
OF butter Cover the dish with a plate and bake In
a moderately hot oven for twenty minutes. Then
remove the cover and bake fifteen minutes LONGER
recipe for mecaroni and tomato sauce which ,s
hghiy recommended by good cook is as follows:
Boil half a pound OF macaroni in well salted boil
Ing water or in stock until il is tender
ana drain It. Place alternate layers OF maca-
IOil ana tomato sauce on hot dish, pouring
the sauce over the top Put the dish In tha Owe,
for two three minutes to absorb the sauce. +b.
serve For the sauce which is a simple one nut
butter the size Of egg into saucepan and wbep
ii comes to the boiling point throw in a minced
onion, two sprigs OF parsley and little pepner
Let il cook for five or six minutes; then add a
heapjng spoonful OF flour and a big cupfuI n, .o
matoes which have been stewed and strained
Other combinations peas and carrots and
turnips with a small proportion of potatoes II is
Wi he Fo1,c l{sylra
fakier when little mashed potato is mixed with it.
in the same kettle with their richly seasoned lamb
or mutton stow. There are also other dishes
recipe for artichokes stuffed with mushrooms given
P he uhdeT leaves aTe Re
then parboil them sufficiently TO the choke.
thoroughly Fiji the empty spaces with the follow
ing re- Mnfe & E six ado do half an
parsley and two hashed shallots. Season with half
& pinch 6 Sf 5 RppeE Eang a hea 0t e ahb H
Of olive OIL in pan and brown the artichokes in it
sautoire and decorate each artichoke with a small
see Gf HroP RSr6 G stock or them in the oven fo W
minutes and ser%ve % hot ,t,.as ..,,a Co.. 80
doine t' Of ables For this dish cauliower
Iot and French or oe4 ase see Tn 6
large family use one pint Of cooked caulihower;
one one n pa OF OF Seans three s of White stock ha
CUP Of cream or milk three teaspoonfuls Of salt
epsf3gT'G eDeohfa Of O sugar three butter
so 1w1 scad s1d one bay leaf Cook the carrots then
after pouring of the water. add the canlinower
ssIres AZ cooked and broken into howers( the peas
trinsed5. the sugar, half the pepper ana ssit and
ora S,SII ~ the stock Cover and let the mixture
COOK ten minutes Pat the butter and ~ nonr I into &
SoI r,ixing we'll Heat the remainder or the stock
pa' 1 str n into the mixture When II Is at the
boiling stage add the onion, the bay leaf and The
er az the salt and pepper COOK IL Tor nve
minutes then stir in the cream or MIN ana ana Dol
~ Strain this sauce over the vegetables ana
~ oii i,o,nsdiatelv II suitable dish 10 serve
,,b cntJets chops braised tongue or any Simple
meat or meat entree. It may also be served by IL
self.