New Iberia enterprise and independent observer. (New Iberia, La.) 1902-1944, 1906-07-14
outor layers are desirable for food.


outer layers arc desirable for food
CARROTS WITH WHITE SNUrE
Scrapo the carrots lightly thrp emf
into inrgo dicp or SLIGO. put into 81
sDcwpnn with saltcd boiling water. nj
lowing tcn~poourul of sa.t for n
quart of water, and boil until tender
The Young carrot, will coek in thirty
minutes aud the old ones in forty fy,
Drain. season with a It,Ic puf thrn
ina vegetable dish. aud pour tho
white sauce over them or tho cnr
rots mnv be- cut into dice before cook
iug and boiled and drnincd n dirort
pnn. and for every pint ndd ono tnbIo.
spoourul of buttnr. one trosnnorrul nr
sugar. half tcaspoonruI of salt nud
one gill of watcr or mcnt stock. Cook
over hot fire until the corrots hny,.
absorbed the scnsoningg and liuuid
pNRSNIPS
This vegetable. because of its uro
ponr,d toste il prnhohI,. r,t yo ,,,,
|eroiIv liErd ~ orc most ,f t,o otI,,r
Irnrrnfs II +. nj it's hr,t -, fin, oorI,.
spriug whom il has brrn in tho prn,,rd
all winter.
Tho siu,rlost mnthndioC conIiu,, tIc
unrsnip is to wash IL rlnou hniI Il
and season with snlf and huttor
! When the parsnip nrc tender and inst
ont of tho ground thoy will cook In
thirty five minutes; when old il tnics
from forty to fifty minutes to cook
them. The cooked and peeled pnrs-
nips mny be choppcd rather conrs,
seasoned with snlt, and nut into II
stcvpnn with hot milk cnough to cover
thcm. Place the stcwpan ON the
raugc whore the heat is moderate
For n pint and hnlf of parsnips beat
together one tablespoonful of butter
and ono teaspoonGul of flour Stir
into the pursnips and milk. Simmer
for ton minutes Parnips are often
cut in slices after boiiug and fried in
butter.
SATISFY.
This vegetable is sometimes called
oyster plant, because tho havor sug.
gests that of the oyster. particnlarly
when the boiled vegetable is sliced
and fried in butter. Satisfy is one
of tho roots thut may ho loft in tho
R'"''''u oNeF winter t'uS making '''iS
,,,',, raIt a.,I .,,,'.,.,.. ,,', ''' '''' '''O '
70 prevent this root from turnipy
dark il must be dropped as soon as it
as pared and cut into n mixture of
''o'' ""o ""'o' 'n""o SllRhV'S ac'"
,,,i, ta,,,,t,a. .a,.I.,.,r.I 20 .,i..
pnr > tohIosnoonfuIs of aour too.
spoonful of salt. and pnts of water.
wash ana scrapo Che roots, then cut
l"'o Sl'ceS ABOUT . ihchoS long Drop !
a,.,,,,, . =. ,I'', .'', ~ - oo Wv
fv thirty Minutes countinp from the |
time it begins to boil, Drain and |
serve III Whito sauce. Or mix to-
WV 'D'V'p'o"'", Vi '"V''''
sro,,,,1 of l,,no, ir;oo o,a toa
spoonruI of mincod uarslev or chervil
Add this to the drained satisfy and |
serve NJ once
CHAPTER XIV. V.--BEETS.
Beets arc among our most useful
vegetables, since them be had all
through the summer and may also be
stored IN good condition for winter
use. Sometimes beets are cut in
small pieces, after boiling, and served
with white sauce, but the most com
mon rs well as the most palatable way
OF serving them is with butter
bhhIS With boIlhh.
WASH '''e peeeS' Doing oareiul not
W oro"h 'ho Skin rue lh'o S'eWPah
anu cover generously WIN poilihR
WATER ana Doll until tender' hoong
peeeS Will COOK IN one hour' AS the
oeeos gro" oiu tue 'imo Oh COOKING