New-York tribune., 1907-10-31
VEGETABLES IN NEW WAYS.
Stewed Lettuce, Celery and Cucumbers Make
a Welcome Change.

There are several common products OF the Amer
fcan markets which make excellent dinner veg
etables. but which are seldom seen except In sal
ads or pickles. Celery, delicious in salads and
as a relish with chicken turkey. Is stin better
when boiled and served with sauce a
dinner vegetable to go hand in hand with mashed
potatoes. Ordinary cucimbers also excellent
creamed in the same way. and are often served
thus in English homes Lettuce is yet another
product that makes a very delicious vegetable
when stewed and served in similar manner.
Bananas boiled and served IN cream are an oddly
relished by some people.
To boil celery. trim and cut the stalks IN small
squares, boil till tender. then pour or the water
and add a well made cream sauce The yoIk OF
cry FOR moment or two longer, and serve I'M
10 70 stew cucumbers. Mrs. Rorer recommends the
Use SIX cucgmbeEs. Tablespoonful Of nour. half
and pepper 10 suit the taste. Pare the cucumbars.
cold water for thirty minutes then Dut them In a
saucepan. cover with boiling water. add a tea
lift them carefully with a skinner and place them
IN a vegetable dish Put half the butter in sauce
add the milk; stir continually until II boils; add
IN Gaay S "a bueP P6 56S 5S @
eucumbeTs and serve garntshed with squares Of
Another recipe calls for SIX cucumbsrs. a table,
pint Of stock. small onion and salt and pepper to
suit the taste Pare the eucUmbers, cut into quar-
frying pan. add the onion sliced ana ny Until
FULLY until they are light brown. then take them
out carefully with an egg slicer. Add the -four TO
the butter remaining in the pan, mix until smooth,
add the stock. stir continually until 10 bOils. then
add salt and pepper to taste. Return the cncun-
bers, cover and stew gently twenty minutes; serve
on squares OF buttered toast They may be served
with roasted chicken or baked fish
For stewed lettuce the following carefully tested
recipe is delicious. well economical, for
It calls only for the coarse green leaves. which
are considered undesirable I'm salad Lay aside the
delicate white heart leaves for your salad. and.
OF course, the withered discolOred leaves should
be rejected After washing the lettuce leaves
them with boiling water slightly Sated. Then boil
them fifteen minutes until they tender
Lift them out. chop them and put them into q
saucepan. Season with pepper and salt, add a
small piece OF butter and slight thickenfnzs
OF flour Then STIR in enough broth or water 20
form, with the paste OF butter and iOur. a slight
coating over the lettuce. Stir into the whole few
drops OF lemon Juice vinegar. 20 give slight
zest. Then take UP, after moments cooking, and
serve hot.
To serve creamed bananas remove the rinds and
fruit sltos~
Put these Immediately into boiling water and boil
for ten minute until tender. Then pour or the
water. and cover them with rich cream sauce well
seasoned with pepper and salt. Serve hot One
would never recognize the familiar fruit when
served in this way, as the flavor changes COM
petely. 1t is peculiar reminding one slightly OF
both sweet potatoes and parsnips If well prepared
IL makes a nice change.
When selecting bananas for this purpose II is
better 10 choose those that are rather under ripe