The Washington times., 1905-08-22

1t is an easy matter to fall into rutS
In cooking as in other household mat
ters and with a large variety Of Vege-
tables at our command, to be content TO
serve them in the same manner year
after year To those who have a prefer
ence for the products of the kitchen
garden the following hints and recipes
will especially appeal.
Peas and Potatoes.
Take the knuczIe end of a ham, which
has two pounds or more of meat still
on ii; wash thoroughly. cut off all the
rind. put In saucepan with three
quarts Of cold water. heat slowly ana
simmer until the meat is tender Trans
fer the ham TO a dish and boil the liquid
rapidly until reduced 70 one quart, Add
one pint and a half of shelled green
peas and fifteen new potatoes of medium
size. which have been washed and
scraD ned. Boil slowly until the two Vege-
tables are tender. Cut the nam IN tnlh
slices and arrange II round the edSe
of platter Turn the peas on the
dish; in the center push them aside and
Law in the potatoes. Sprinkle with
little pepper and send at once to the
table.
CaulifIower Fritters.
From good sized but loose, head of
cauliflower, trim the green leaves. Place
head downward in cold salted water for
half an hour TO dislodge insects. then
place in a kettle of cold water and heat
slowly to the boiling point. Drain and
add fresh boiling water with one tea
spoonful of salt and simmer gently un-
til the stalk Is tender when pierced with
q fork. This bIanching renders the cault-
flower far more delicate in flavor than
when the water is not changed: Dram
and set the caulifiower aSfdea until cold.
then divide into stalks or hOWeretteS OF
three or four inches. Mix together two
welI-beaten eggs. a half cupful Of milk.
half teaspoonful Of salt, dash Of
pepper one tablespoonful of melted
butter and sufficient -four to make
droD batter. Last of all stir in one tea
spoonful of baking powder. Have ready
a deep kettle. partly filed with smok-
ing hot fat. Dip each piece OF cauH-
flower into the batter. drop into the
hot fat and cook until golden brown.
Do not cook more than three or four
fritters at time, or the temperature OF
the fat is likely to fall too low. AS
done. drain. the fritters on soft paper.
Serve quickly as a vegetable
Cauliflower Pnree
Trim head of caultfower and cut it
into fowerets. Place in a saucepan with
cold water to cover, heat slowly to the
boiling point and drain. Cover with
boiling water. add a half teaspoonful of
salt and cook until tender In the mean
time make a thin white sauce with one
tablespoonful On butter. one rather heap
ing TABLESPOONFUL of flour. and one pint
of milk. Drain the caulifiower as soon
as it is done and mash to n paste, grad
ualIy adding a portion of the sauce.
When the two ingredients are smoothly
mixed press through a sieve. add salt
and pepper to taste and return to the
fire In a double boiler. When very hot
add a half cupful of thin cream, a pinch
Of sugar and a suspicion of nutmeg.
Serve as first course for lunch or din
ner.
Carrots and New Potatoes.
Clean and scrape number of very
small carrots. wash and scrape twice
as many new potatoes. Boil the latter
as usual; cook the carrots in as little
water as possible. adding a little salt.
sugar and one teaSpOonful of butter.
Quarter the potatoes as soon as done
and add TO the carrots ten minutes be-
fore they are to be served. Allow the
water TO almost eVaporate. Add another
teaspoOnful of butter and when in the
serving dish sprinkle with a little finely
chopped Darsle@-
Smothered Cucumbers.
Fir this dish use Cucumbers which are
quite old but not yellow. Pare and cut