Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-18
HOUSE,
HOLD
lINTS

ent one every day in the week, with two
or three extras left over for Sunday.
Along general lines it may be stated that
root vegetable are best cooked in boil
Ing sailed water, though the ebullition in
most cases should not be so violent as to
break the vegetables. While cooking the
cover to the saucepan should be drawn to
one side to allow for the escape of the
volatile bodies of the vegetable along
with the steam. Some of the root vege-
tables are to be peeled before cooking.
but the majority are best cooked with the
skins on. This is particularly true with
the potato. The Irishman's way of cook
ing it with its jacket on is the scientific
way, though he may not realize it. The
valuable salts of the vegetable lie next to
its skin, and when peeled these are lost.
The best way of cooking potato is to
bake it. the next to steam. If boiled there
should be plenty IF sailed water boiling
hard when the potatoes go in; then push
back on the range where the water Will
simply simmer until the potato is tender.
Pour off the water, sprinkle lightly with
salt and leave in the saucepan with
clean cloth over them at the side of the
fire until ready to serve.
THE WHOLESOME CARROT
Carrots. according to government eX
perts. while containing less nitrogen than
the potato. possess relatively more al
bumnoid nitrogen. and therefore, furnish
cular tissues From experiments with
carrots the following conclusions have
been deduced: In cooking the pieces
should be large rather than small, in or
der to retain the largest amount of nutri-
epts. The boiling should be rapid, in or
der to give less slime for the solvent ac-
ton of the water to act upon the food
ingredients; as little water as possible
should be used in the cooking, and if pos
sible the matter extracted be used as a
food along with the carrots in order to
of hi
PARSNIPS
Parsnips were held in such high repute
by the Emperor Tiberius that he had
them brought annually from the Rhine
for his table. AS a blood purifier the
parsnip is said to equal sarsaparilla. Fresh
young parsnips dug from the ground in
the early spring are really n most deli
cate dish. They should be scraped and
cooked until tender, which will be in
about hree-Quarters of an hour. Old
parsnips must be peeled, then cooked at
least an hour and half
FRIED PARSNIPs
For frying the parsnipS are boiled until
tender. sliced lengthwise. dredged with
-four. then Drowned in little butter or
drippings.
MASHED PARSNIPS.
Sometimes parSnipS treated like
mashed potatoes butter. cream. salt and
pepper being added the same as with po-
tatoes
PARSNIP FRITTERS.
paniment to roast beef. Boil until tender
drain. then pres through a colander. 70
four good-szed parsnips allow one table
spoonful flour and one beaten egg, with
salt and pepper to season. When cold
form into small cakes and brown in but
ter.
SWEET POTATOES BAKED OR ROASTED
Sweet potatoes should always receive
their initial cooking with their skins :
after that they may be prepared in any
number of appetizing ways. One of the
best ways of cooking is to select those
of uniform size drop into boiling water,
cook fifteen minutes. take out. put in the
oven and finish their cooking there. Peel
before sending to the table. For roast
ing in the camp fire or kitchen oven select
those of uniform size again., wash and
roast in oven or ashes. If you have used
the primitive method. brush off the ashes
when the potato is mellow to the touch
and you will agree with Gen. Marion's
verdict when setting this dinner before
the British officer as quite feast. as
sure you. sir. We don't often fare so we'll
as to have sweet potatoes and salt
sUGARED SWEET POTATOES
(SOuthern StyleO
Cut cold baked sweet potatoes into quar-
ter-inch slices until you have a pint. Put
two tablespoonfuls butter in irving pan
baking DISH and when very hot lay the
potatoes in; sprinkle the, top with two Ia
blespoonfuls sugar; pour lightly over two
tablespoonfuls vinegar. and cook until hot
and brown. Sweet potatoes are always
richer with twice cooking.
SWEET POTATO FRITTERS
To two cupfuls cooked sweet potatoes
rubbed through coiander allow three eggs s
OF melted butter and two of flour. Beat
the eggs into the potatoes then add butter,
cream and flour. Drop by the spoonful into
boiling fat and fry to a golden brown. Drain
on paper and serve with lemon sauce or
wine, II preferred.
SWEET POTATO PONE.
Peel and crate two moderate-sized raw
sweet potatoes. Pour over them a cup and
ee-ouarters cold water. Add four large
spoonfuls brown sugar and one OF butter
Season with ginger to the TASTE rub the
Ingredients well together and bake in
shallow buttered plate In moderate oven
about three hours.
II In saline city like Syracuse buy a
gallon or two of brine from salt manu-
factory Failing that. make your own
very strong Select medium sized smooth
POTATOES, wash. but do not peel or cut.
Drop in the hot brine and cook until tender
send to the table with their jackets on
and eat with plenty Of butter.
POTATOES PERsILLADE
Peel and cut Irish potatoes with potato
scoop the size and shape of an olive. Put
10 boil IN slightly sailed boiling water.
cover with a napkin or cheese cloth and
stand In the oven until steamed dry. Turn
into a hot vegetable dish pour melted but
ter over them and sprinkle with finely
minced parsley.
Boil four medium-sized potatoes In their
Jackets. AS soon done, drain, dry peel
and then dust with salt, pepper and celery
salt. and sprinkle with tiny bit OF fine
minced onion. Have ready a dressing made
like this: Beat one egg until stiff, add two
tablespoonful melted butter. then drop In
gradually one-half cup vinegar sweetened
with teaspoonful of sugar. Toss the hot
potato In this dressing. put the mixture on
cold dish and stand in a cold place until
serving time. Sprinkle over the salad
tablespoonful fine minced parsley or celery
tops. and garnish with parsley and hard
boiled eggs. Other variations in garnish
are a small picked red beet chopped fine
and placed dagonally across the dish or
sardines or picked herrings. Do not use
the egg In this case. particularly with the
beet. The clash of color would be too much
for any one save Spaniard.
VIRGINIA POTATO SALAD.
This Is made with mashed potato instead
of the cut. Rub enough potato through the
colander to make two cups. Chop three
quarters OF o cup crisp white cabbage and
two tablesp6onfuls cucumber pickles and
add to the potato, together with the yolk of
q hard boiled egg put through coiander.
Prepare the dressing as oliows: Heat to the