Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-07-03
HOMEMAKERS' COLUMN,
Correspondence on topics Ut interest 70 snu LII.
CoLUnU, Oxford Democrat. Parir. Ms'ne
A Veretable iiomiIy.

ing Of vegetables. In many households
the same improvident method OF i'll
cooked vegetables Is used day In and day
out, and the furnishing Of the table costs
AZ much again a. need be on this &C.
count. There are enough ways TO cook
the commonly known vegetables, and II
the manager Of the household will take
the trouble to learn, the same vegetable
need not appear twice In the same
''dress."
Few housewives know that radishes,
celery and cucumbers are delicious boil
cd and simply seasoned with butter,
pepper and salt. The radishes have
flavor like turnip but more delicate; this
vegetable may also be cooked and served
with hot cream sauce, and 1t 10 very good
when boiled, then dipped in egg, crumb-
ed, and fried in deep hot fat. TO cook
and saute in butter Is another method,
in which instance the long radish Is used
instead of the button variety.
Celery and cucumber boiled and sauted
In butter will be found an appetizing ad-
dition to the menu. Celery au gratin or
celery in brown sauce, Is good; the
foliage may be minced for soup, there Is
no need that any part of this vegetable
be wasted.
In some sections of the country green
corn Ia in fine condition this month. In
selecting 1t at the market see that the
silk at the end Is brown and the ears
heavy and plump. Turn back the husk
and press the finger nail into the ker-
nels. If the skin is tender and the milk
flows freely, it is good corn. just as
soon az the corn comes from the market,
husk 1t, leaving the inner layer of husks
on, but removing all silk, then put 1t In
the ice chest until ready to cook. At
this time put the corn over the fire In
rapidly boiling water to which add one
tablespoonful of sugar; do not add salt
to the water, as this makes the kernels
shrivel. The time for cooking varies
with the age of the corn, ten minutes
being the time allowed for young corn
with the inner leaves left on, counting
from the time II begins to boil. An old
fashioned method, which is an excellent
guide for the young housewife, is to
test the corn at the end Of ten minutes
by pinching one of the kernels; If the
milk does not flow, the corn is done.
Remove it to folded napkin and cover
with another; then send Immediately to
the table. Never attempt to cook corn
| on the cob when it is old; it should be
cut off, chopped and used for fritters or
soup, and in such form will be found
palatable.
1t may seem foolish notion in cook
| ing green or wax beans to cut them ION
the bias" as the Germans always do, but
after trying this method one will agree
that there seems to be a better flavor
than when these vegetables are snapped
or cut off straight across. If the beans
seem tough when sent from the market,
place them in the ice chest or in cold
water to crisp up; then, with a sharp
knife cut off tho ends and remove the
strings. Cut the beans from the top
toward you in thin slanting pieces not
more than one inch long, place in ket
tie of boiling sailed water to cook until
tender. Have ready one rounding table
spoonful butter, one-fourth teaspoonful
pepper, one level teaspoonful salt, one
fourth teaspoonful nutmeg, in sauce.
pan; when the butter is melted, drain
the beans from the water and place in
the butter; stew for ten minutes OF
until slightly Drowned. A cupful of hot
cream added will be found delicious
extravaganza, but when this is not to be
had, cream sauce made of milk and
-four will make palatable dish. Beans
cooked simply in water and salt are
somewhat wishy-washy.
From our Southern cooks we find the
combination of bacon and beans Q good
one. A piece of bacon is cooked with
| the beans, then the latter when tender
are drained, and vinegar, salt and pep.
per added, just before sending the dish
to the table.
In regard to asparagus there is diver.
sity of opinion as to the length Of time
this should be cooked, but the freshness
of the vegetable must be taken into con
sideration. The best way for the mex
perienced cook Is to try the asparagus
with splint, and II this pierces the stalk
readily it Is done. The tips of asparagus
cut from the stalks and cooked will be
found delicious as an addition to ONE
lets, served in scrambled eggs or with
cream sauce. The stalks can be used
cooked and placed on toast with cream
sauce and hard boiled egg garnish.
In cooking asparagus wash clean in
cold water, using a vegetable brush tc
clean the tips; place in boiling sailed
water and cook until tender.
POTATO PUFF.
Cut q slice lengthwise from either cold
or hot baked potatoes, remove the in
side and press through q sieve; to each
ii Ia ful
one-fourth teaspoonful pepper, grating
of onion, two tablespoonfuls grated
cheese, one egg yolk; beat until light
adding just enough milk to make moist
fold in the stiff1y beaten white of the
egg; refill the shells roughly, dot with
butter and brown in hot oven. II cold
potatoes are used heat them after mash
ing, using enough milk to moisten.
MOCK OYSTERS.
Take unlocked corn and slit the ker
nels through the middle, then with the
back of the knife press out the pulp
leaving the hull on the cob. To one
pint Of pulp add two well-beaten eggs
yOlks and whites separated, half tea
spoonful of salt, One-fOurth teaspoOnfu
pepper, two tablespoonfuls -four. Drop
spoOnfuls on to the hot, creased griddle
and turn when brown. Never add milk
nor use cooked corn.
CUCUMBER sAUTE.
Pare and cut into One-fourth inch
slices; cook in hot butter until tender
\ then dip into bread crumbs and egg, sea
soned with salt and pepper, and cook q
delicate brown.
STUFFED TOMATOES.
Select uniform size fruit, cut off slices
from tops and with small spoon remove
the pulp and add it to the dressing. Fol
six tomatoes use one pint bread crumbs,
two tablespoonful butter, which must
be melted, one teaspoonful salt, one
fourth teaspoonful pepper, one table.
spoonful minced parsley, pinch OF
cloves and the pulp; mix and fill shells
and bake in hot oven until tomatoes are
/ tender.
ASPARAGUS WITH CHEESE.
Cut asparagus in inch pieces and cook
tender, then place In baking dish with q
milk sauce, buttered cracker crumbs and
sprinkling of cheese between each layer,
having crumbs last; bake twenty min.
utes in Q hot oven.
FRIED SQUASH.
The white "button" squsshes about
four inches In diameter are best when