Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-16
Prosaic Vegetables.

ABOUT the word vegetables, and many cooks
make them rather prosaic and conventional
in the serving. although With a little
thought and study, the wholesome vege-
table may be rendered almost as attractive
on the table as the more picturesque fruit.
Some vegetables naturally combine with
certain meats and are particularly appro-
pirate when served In such connection: for
instance. roast beef and Drowned potatoes
spring lamb and green peas fried chickenn
and corn. bacon and beans and so on Then
there is the delightfully."- appetizing idea or
the French casserole, where small potatoes.
bits of carrots. onions. green peas and other
small vegetables are mixed with a we'll
seasoned gravy. 1t is always better to have
but one or two vegetables attractiveIy pre-
pared In important guise. than to serve
three or four plainly cooked and perfume
toriiy put on the table. The artistic cook
Will find great scope for the exercise of her
powers in the preparation of vegetables.
There are various kinds of speciaI knives
ana other tools for cutting root yegetab Ies
INTO FANCY shapes. to be used as earnishes
POTATOES may be cut by this means into liz
tIe cupes, marbles crescents, slivers and
even latticework designs for frying in no,
lard, and other vegetables NAV he cut IN
simulate flowers and done in other decora-
tive shapes
AWays De sure your vegetables are per-
fectly fresh. II parsley or watercrass 10
used for garnishing have them green and
Crisp without tinge of yellow Lemon
slices cut just before serving are an at
tractlve adjunct to the parsley garnish
and sliced tomatoes laid on a border of
watercress around a steak or haked Ash
make the dish very appetizng
boled Asparagus.-Wash the stalks thor
oughly, leaving the asparagus as fresh as
possible. Tie five Or six stalks together
with string and boil in the little bundles
so formed. taking care to have the stalks
all the same length Put into boiling wa
ter, with a good pinch of salt. and boil
over hot fire without a lid on the pot for
about twenty Minutes Have some fresh
toast. without crusts ready in the bottom
of the vegetable dish. Take the bundles
Of asparagus out with great care to prevent
the heads from breaking. Put them over
the toast all the same way and cut the
strings. The sauce for this may be poured
over new or served in separate dish. Ii
is made of melted butter, seasoned with
salt and pepper and the juice of a lemon
Asparagus With Cream-Cut n bunch OF
asparagus into small pieces and put into
boiling water for about five minutes. Then
remove and put into a saucepan with a
little warm water a pinch of sugar, an
onion and a lump of butter. Let this mix
.ture simmer slowly for half an hour: then
take out the onion make thickening OF
cream and egg, add this to the asparagus
and mix thoroughly. Serve rounds OF
toaSts
Boiled Black Beans.-This will be found
an unusually appetizing dish Soak the
beans first in bowl of water for three
hours Then place in a saucepan and boil
for three hours more, as they need to be
cooked thoroughly. Drain off all the water
and-pour the beans into a large saucepan
in which you have already placed several
small pieces of bacon. some tomato catsup.
a few mushrooms, little chutney or a
dash of mustard and some anchovy sauce
and let cook for another half hour Serve
on a fiat dish with border of boiled rice.
Boiled Beets.-These may be made more
attractive than usual by means of a fancy
cutter. First boil the beets after thor
ough washing. When done remove the
skins and cut into heart-shaped pieces.
Place lump of butter in a saucepan
put the best pieces in carefully. Let them
cook about five minutes more, sprinklng
them with pepper, salt and a bit of sugar.
Serve at once on very hot dish.
Sauted Lima Beans.-Take a quart OF
fresh lima beans and boil for about half
an hour in sailed water. then drain and
put them in fresh cold water for a
moment. After this turn them into a
saucepan with a good-sized lump OF butter
salt and pepper and the dash of sugar that
improves the flavor of every cooked vege-
table. A bit Of grated nutmeg added to
this gives piquant relish After the beans
have cooked a few moments add a lit
tie cream and some minced parsley; then
serve.
Cabbage With Cream.-The so-called pie
beian cabbage may be served in a number
of appetizing and attractive ways Pre-
pared with cream it is especially dainty
Wash and blanch the cabbage well. When
cool remove the outer leaves and chop the
rest fine. Put into saucepan with a large
lump Of butter, some salt and pepper
Thicker with about tablespoonful of flour
and then add cup of sweet cream. Mix
thoroughly and cook for about three-quar-
tiers of an hour Heap on a hot dish and
serve. This will accompany any meat, and
is particularly wholesome dish.
Stuffed Cabbage.-Ths will take a little
more trouble to prepare than the above,
but the result is unusual and appetizing
enough to justify the work. Boil a large
head of cabbage, taking care not to let 1t
get too tender. Cut out the heart, after
draining. and fill the space with the follow
ing MIXTURE: Two tablespoonfuls of minced
ham and any other kind of cold meat. a
little minced suet, pepper rind OF a lemon.
The whole held together with stifiy beaten
raw egg or a little milk. After this mix
ture is packed into the cavity tie. the cab
bage firmly with string and put into the
oven to bake for twenty minutes. Basic
frequently with butter or dripping and take
care that the cabbage does not burn. Serve
on platter with a rich brown gravy
around the cabbage and few slices or
lemon and bits Of currant jelly on top.
Red Cabbage and Oysters.-This dish is
more in the nature of relish and should
be served at the same time with the meat.
The cabbage is first picked and then placed
in a bowl of hot water for about ten min
utes. Then dry thoroughly and put into
with considerable black pepper.
some stock and drippings. Let cook until
done and leave the oysters stewing mean
time. Place them in the center OF the dish
and arrange the red cabbage around them
in circular shape. Dress the oysters with
crisp parsley.
Fried Celery.-Boil firm heads of celery
until about half done. Then dry thoroughly,
cut into small pieces. dip into batter andN
fry in boiling lard in a deep kettle until a
crisp brown. Serve with watercress and
lemon slices.