The labor world. [volume] (Duluth, Minn.) 1896-current, 1907-09-07

ounce CharlOtte-Line = mold or
tin baking-dish with macaroons, which
have been spread on the inside with
beaten ounce jelly. Beat one pint of
cream 4t1ntih& "a uitessolid.k addaa third of
cupful Of sugar and vanilla flavor
ing. Fill into the mold, pack In ice
and salt three hours and serve with
ounce syrup.
Some Novel; ,MsAhSclss Of Cooking
Vegetables.
In some respects the French and
Germans understand cooking vege-
tables much better than we do in this
country. In France a great use is
made of sorrel, which, when properly
prepared. has more delicate flavor
than spinach. II it is to be cooked
like the latter, place In boiling water
Tor about ten minutes. then drain off
the water, add some milk and butter,
and let the sorrel simmer gently for
half an hour. Served on toast with
poached eggs 1T makes a tasty dish.
,, The leaves, chopped fine, give soup a
pleasant flavor, while many people
like a few uncooked leaves in a salad.
Cold sorrel is nice in hot weather,
eaten with pepper and. vinegar or
cream.
A vegetable that we first met with
in Italy is the zucci, which is nothing
more nor less than the ordinary sum-
mer squash picked when only three or
four inches long, and washed and
| cooked in boiling water until tender.
taking care that the skin is neither
cut nor scraped. Served with cream
sauce, these tiny sQuashes are delici-
Gus, and possess a nutty flavor en-
ttrely absent In the larger specimens.
Unfortunately it Is impossible to buy
these squashes in this country-at any
rate, that is my experience. / shall
| never forget the look Of surprise which
came over grocer's face when I
| tried to persuade him to get me some.
He evidently imagined that 1 wanted
them for economy, and when I offered
to pay the same as he would charge
for a f,lll-grown squash, he seemed to
think was on the verge of losing
my reason. 1T would not be right to
pick them SO young; another man
used. the word sinful" Yet If they
but knew it, the crop Oike that OF
the sweet peal is Increased by fire.
Quent picking. Now I grow my own,
and they are not the least trouble.
The following method OF cooking
beans we cleaned from the landlady
of French seaside pension where we
stayed this summer. IT was interest
ing to watch her careful selection, and
amusing to see how Monsieur helped
her. The test was to break the beans
10 halves. and If the slightest diff
Guilty was encountered, the recreant
pod was thrown away. Madame al
ways added chopped parsley and some
| butter to her kidney beans. The
| parsley was chopped very fine indeed,
| and a fair-siz piece Of fresh butter
just melted was added. These beans
also form a pleasant adjunct to new
potatoes.
Fried egg plants are better known
in America, probably, than fried beets,
! but the latter is very good with a
soubise sauce.
The Germans have way Of cook
ing their vegetables in stock. once
met German lady on her way from
England who shuddered at two things
-unheated bedrooms and vegetables
cooked in water. Kohlrabi, the turnip
cabbage, is delicious cooked in
stock. I have never seen 1t
in this country cooked in this way.
It is not difficult to grow, for it is
very hardy, standing severe frost as
we'll as drought. 1t should be sown
IN, Urn IN
fit for cooking khen they are as large
as an early turnip, but care must be
taken not to let them grow any
larger, OF they may prove unpalatable.
This vegetable is good substitute for
the turnip. and is not unlike it in APP
pearance, but It is the upper part Of
the stem which assumes the dubious
form, hence it is produced above
ground.
The Germans never seem at loss
for vegetables, and prepare them in
| a variety of ways. For instance, they
serve cucumbers Of all sizes, and
pickle salt and preserve them. They
preserve other vegetables, such as kid
! ney beans, by process Of sailing,
which. when wanted for use in winter,
| are stepped in fresh water to remove
the salt or some Of it. OF course,
| everyone who has Travelled In Ger
many knows that a great deal Of salt
is used in cookery there. have seen
a German housewife cover cucumbers
with salt before making a salad of
them. This is not a bad plan, as If
| they are allowed to lie thus for a
couple Of hours, much of the water is
extracted. The first few months spent
in German pension are generally
thirsty ones. for which reason the
French cookery is sometimes pre-
! ferred s. j....s. did: = il ~,
| France is, OF course. the country par
excellence from a culinary point of
view. The variety OF SALADS obtain
able there, for instance, is particularly
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