Belding banner. (Belding, Mich.) 1889-1918, 1908-01-23
HINT FOR THE COOK
PROPER PREPARATION OF WIN.
TER VEGETABLES.
Judicious Selection Of Days on Which
to Serve Them Makes for Econ
omy and Also Reduces
Labor.

III the dinner preparations and other
household duties are properly organ
lied or planned the common winter
vegetables can be cooked as inexpen-
sively as canned goods and are far
more palatable. But when vegetables
require long cooking they should be
served on day when boiled or
stewed meats, buildings and other
slow dishes are to be served, making
one fire do for ALL Here are some
good recipes for winter vegetables:
Fresh Carrots and Canned Peas.-Se-
lect eight carrots of uniform small
size, scrape, pare and wash. Slice
them about quarter of an inch thick.
Lay them in a saucepan with two
sprays of parsley, two small onions,
half teaspoon of salt. two saltspoons
of white pepper. teaspoon of sugar,
half pint of hot water, or, better still,
of white broth, with teaspoonful of
butter. Simmer for five minutes,
then set the pan in a moderate oven
for over 25 minutes. Remove from
the fire and take out carefully the
onions and the parsley. Add cup
Of canned peas, from which the juice
has been poured and which have been
heated in a teaspoon of butter. Set
back on the stove, stir gently for a
minute, pour into a hot vegetable dish
and sprinkle lightly with chopped
parsley
Fried Parsnips.-Boil six medium
sized parsnips at any time when you
are using the fire for other purposes
While still warm peel carefully and
lay them aside to cool When ready
TO cook the second time cut them in
slices, either across or lengthwise,
about a third of an inch thick Pour
over them a little lemon juice and
half teaspoon of salt, little pepper,
and, il you like the flavor, a teaspoon
of olive oil. Let them stand thus for
half an hour. There are two ways of
| frying them. You can brown them
in butter or you can dip them in a
batter made of flour, eggs and milk
and then drop them in boiling lard as
you would fritters. The use of the
lemon juice prevents that flavor
to which some families object
White Beans Francas.-Soak one
pint of small white beans over night.
Two hours before dinner drain them
and put them over fire in two
quarts of cold water. For seasoning add
tablespoonful OF salt, teaspoon of
white pepper. two small onions cut in
half, three small branches of parsley
and sprig Of bayleaf tied together.
Add half pound of salt pork which
| has been washed, cover the pan tight
/ ly and cook slowly for two hours.
Now, in another saucepan melt two
tablespoons of butter. add one me-
dunn onion, chopped. and three table
| Spoons of flour. While cooking stir
for five minutes. Then pour off the
/ gravy from the beans and add il to
the mixture in the second saucepan
| Stir and boil two minutes Remove
! from the beans the salt pork, herbs
and onion halves, adding the beans
alone to the sauce. Bring to a boil
and serve. This is a popular dish
with French peasants.
Stuffed Cabbage. - Cleanse, soak
and boil a large, firm head of cab
bage until tender, then scrape out the
inside, leaving enough for solid wall
With the scrapings mix cup of fine
bread crumbs, little salt, pepper and
celery seed and one small onion (f
| liked chopped fine. Beat this up
with tablespoon of warmed butter
and three eggs. Fill the cabbage
with this stuffing, tie around il a strip
! Of cloth and bake until brown.