Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-04-09

Fall Vegetables on the Spring Table.
1t ID q mistake to hasten the season In
the matter of vegetables, which, how
ever carefully transported, have lost
their pristine freshness, instead OF walt
ing Tor the more delicious products OF
the home OF nearby garden. Old pota-
toes, carrots and turnips in spring may
be turned into many savory dish.
STUFFED POTATOES.
Wash and scrub some large-sized pota-
toes and bake until nearly done; take
from the oven and cut piece from one
side and with small, blunt spoon re-
move the UNDERGONE heart, filling the
hollow thus made with thin shaving Of
bacon peppered and tightly rolled, after
being sprinkled with finely minced chives
and parsley; put un the lid and finish
The baking. An oyster trapped In the
bacon, emitting the herbs, is delicious
addition. The UNDERGONE portions may
DO at once covered with milk, stewed,
and put away TO be heated for break
fast dish.
CAhhOTs a LA FLAMANDEs
Scrape some large carrots and boil till
tender; cut in slices half an inch thick
and with a vegetable cutter stamp in
fancy dice, star or wheels; put two
ounces of butter in a saucepan, and when
melted add one pint Of carrots, table.
spoonful each Of minced parsley and
onion, pepper and salt and gill Of gravy
or stock; cover and steam until the
onions are done.
Boiled carrots cut in dice and heated
with an equal portion Of canned, or, In
their season, green peas, give quite q
new, and most delicious dish.
CARROT SAUCE.
Try this with mutton outlets: Add q
cupful of boiled and mashed carrots to
two of cream or of drawn-butter sauce.
CARROT FRITTERs.
These are excellent served as an en-.
tree, or with broiled ham. To one cup
full of boiled and mashed carrot add two
tablespoonfuls of cream, two beaten
eggs and enough fine fresh bread crumbs
to make batter that will drop from the
point of your spoon, with spoonful OF
sitted flour stirred in last. Cold boiled
carrots may also be cut in. thick slices
dipped in egg and bread crumbs and
fried; serve with cream sauce.
TURNIPs A LA FRANCHISE.
Peel and slice half q dozen turnips.
II they have been kept in barrel OF
earth they will be crisp; boil them with
a small potato, also sliced, In sailed boil.
ing water. When tender, drain; simmer
a cupful of bread crumbs for five minutes
in cupful of the water In which the
turnips were boiled, add the latter, salt,
pepper, butter, two tablespo0nfuls OF
milk or cream and when very hot the
beaten yolk of an egg.
TURNIP BALLS.
Cut the turnips into tiny balls with
vegetable cutter; parboil for five min.
utes; drain and throw for moment into
a spoonful of hot butter which must not
be allowed to brown; cover with stock
and cook till tender when remove the lid
and reduce the stock by rapid boiling.
Turnips boiled more than half done
may be sliced, Dreaded, fried quickly in
boiling drippings, and served at lunch OF
dinner as an appetizing accompaniment
to mutton chops or outlets. Or, melt
two tablespoonful of butter in sauce.
pan, steam in this a tablespoonful OF
minced onion; add the sliced turnips,
season with salt and pepper and steam
until tender, adding little cream II
they become too dry. Any of these
dishes of turnips are delicious with roast
duck.
Turnips, carrots and onions may all be
rendered more delicate by having the
first water poured off and fresh added
during the boiling, and II the two former
are inclined to be bitter, add cube OF
sugar to the second water.
BAKED ONIONS.
Bermuda or Spanish onions are excel.
lent at this season and may be so hand.
led as to give almost the freshness OF
green vegetable. Peel and parboil until
about half done; drain and throw in
sailed water till firm and cold; drain
again and slice half an inch thick; place
in a well-buttered baking dish with a
seasoning of salt and pepper and haste
with melted butter several times while
baking. As soon as they are tender,
serve. Or, slice the onions raw and boil
till tender, pouring off the water once;
place in buttered baking dish with
alternate layers of cracker, seasoning
each layer with salt, pepper and butter;
cover with milk and bake covered for
half an hour, uncover and brown slightly.
SPANISH ONIONS WITH KIDNEYS.
Peel as many large onions as you have
mutton or lamb kidneys; parboil the lat
ter In sailed boiling water for ten min
utes and meantime scoop out the centers
of the onions till you have a cavity large
enough to receive the kidney; set side
by side in a saucepan and partly cover
with broth, stock or diluted gravy; sim
mer till the onions are tender; thicken
the sauce and pour around.
MUTTON WITH sOUBIsE SAUCE.
This sauce will make the second days
mutton delicious. Boil q pint of sliced
onions, Bermuda or Spanish, in sailed
water for ten minutes; drain and return
to the saucepan with two ounces OF but
ter, salt, pepper and dash Of grated
nutmeg; keep covered and If it gets too
dry, add very little chicken broth or
milk; when tender add half q pint of
either chicken or veal broth or cream
mixed smoothly with two tablespoonfuls
of flour; simmer gently five minutes
longer and press through sieve back
into the saucepan; lay on top thick
slices of underdone mutton, draw to the
back of the fire, cover closely and In five
minutes the meat will be hot through;
lay 1t on dish and cover with the sauce.
The white stalks of celery may be tied
in punches of three or four, cooked till
tender and served like asparagus with
melted butter or with white sauce
Elk.
Save Your Celery Leaves.
After cleaning your celery, do not
throw away the leaves. Wash them
carafullv snread them ont thinly and set