The Brandon news. (Brandon, Miss.) 1892-1961, 1907-08-01

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third of cupful Of vinegar. When
the five minutes are up, put them in
a porcelain lined pan. Cover with
two cupfuls Of water, half a cupful
of milk, two slices Of lemons, a tea
spoonful of butter and a pinch of
salt
The sl1inet is native of Japan ard
China, where it seems to be a popu-
lar vegetable. 1t is cooked like oys-
ter plant.
| Taro is strange East Indian veg
etable that is cultivated more or less
in all the hot climates 1t is con-
sidered wholesome food. The
starchy root, which varies in color
from purple and pink to gray and
white, is either boiled or baked. The
leaves and leaf stalks are also edible
and resemble spinach, it is said. The
famous poi" of the Sandwich ISL
ands is prepared from taro
Edible Leaf Stalks.
| OF artichokes there are several
kinds, each quite different from the
others. They are interesting vege.
tables, though not especially unfa.
miliar, and a discussion of them,
| with recipes, will be taken up later
in this department.
A plant that is related to the globe
| artichoke is the cardoon. The edible
stalks of this plant are bleached like
| celery 1t is a rare vegetable in
America, but highly esteemed in Con-
t1nental Europe. There are a num-
Der of varieties. The Spanish vari-
ETY. is the kind most familiar in Eng
land. 1t has spineless leaves, but is
| not the best. The Tours cardoon,
which is more popular in France, is
harder and Of better quality, but
very spiny. The long, sharp spines
on It's leaves are a handicap to the
farmers who grow it, making it diff
hcult to handle. The Marseilles car
doom has reddish leaf and stalk,
is OF good quality and, what is more,
has smooth leaves. The puris has a
solid stalk, few spines, and is a sue
cess when cooked An American
| gardener says he considers the car
doom picturesque enough to plant in
the flower garden. The Spanish va
rlety is now advertised in some of the
American seed catalogues. To cook
these vegetables, cut them in three
or four inch lengths and boil them
until their outer skin will rub off.
A few drops Of lemon juice should
be added to the water they are boiled
In. When done, throw the CARTOONS
| into cold water. When cold, scrape
and take off all the the stringy skin.
Put in the bottom Of a porcelain lined
| or agate. ware pan a piece of raw ba.
con, add bunch of herbs and the
| cartoons, seasoned with pepper and
salt. Cover with boiling water and
cook them again-this time until
they are tender, which may be in two
hours or even longer, according to
the size and age Of the vegetable
| Cartoons are highly recommended
| baked in cream sauce with cheese.
| Boil them first, of course; then put
them in baking dish, cover them
with cream sauce and sprinkle the
top with grated Swiss cheese, after
seasoning with salt and pepper. Bake
them in the oven for twenty minutes.
Relatives of the Cabbage.
Borecole is a variety of Brassica
oleracea, cabbage with loose,
wrinkled leaves which do not form
hard head as the smooth leaves Of
the ordinary cabbage do. Borecole
| is especially valued for winter use,
and, in the words of one writer, sis
the most delicate and tender of the
cabbage tribe" 1t is better for be-
ing touched by frost.
Kohlrabi is more familiar. In
fact 1t is getting to be a very COM
mon vegetable. 1t is sometimes
called turnip rooted cabbage owing
to the swelling of the stem, just
above the ground, which is, of course
| the edible part. Most housewives
cook it like turnips. 1t may, how
ever, be sliced in thin slices and
| served uncooked, like radishes.
Other Vegetables.
Okra is no longer an uncommon
vegetable, but a more or less IA
miliar one. 1t is especially popular
! in the West and South, and can be
seen from time to time in New York
markets, but it is rarely sold in the
smaller towns and villages of this re-
gion. The taste for it as a dinner
vegetable has to be more or less ac-
CURED. Most people in this climate
!, are familiar with it under the name
Of gumbo in gumbo soup.
/ The New Zealand spinach, which
Is a rare vegetable in this country,
although successfully experimental
with, is considered by those who
know to be valuable vegetable. =
Although it is slightly tougher in
quality fhan the ordinary spinach, it
makes a good substitute for that
vegetable when it is out of season,
and resembles it much in favor. It
produces leaves in abundance
throughout the summer. Plant it in
rich. light earth, with a space of
about three feet between each plant