Connecticut western news., 1908-02-13
HINT FOR THE COOK
PROPER PREPARATION OF WIN
 TER TIMETABLES.
Judcfous Selection of Days on Which to Serve Them Makes for Econ- omy and Also Reduces
 Labor

II LuS duu OAuCL household duties are properly organ ized or planned the common winter vegetables can be cooked as fnexpen- sively as canned goods and are far more palatable. But when vegetables require long cooking they should be served on a 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 PeaA-Se- lect eight carrots of uniform small size, scrape, pare and wash Slice them about a quarter of an inch thick Lay them in a saucepan with two sprays of parsley, two small onions, half teaspoon of salt, two saftspoons of white pepper, a 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, Parsnfps.-BofI 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 slic1, either across or lengthwfse, about third of an inch thick Pour over them a little lemon juice and half teaspoon of salt, little pepper, and, if 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 Francafs.-Soak one pint of small white beans over night Two hours before dinner drain them and put them over a fire fin two quarts of cold water For seasoning add a 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 dium onion, chopped, and three table spoons of flour. While cooking. stir for five minutes. Then pour off the gravy from the beans and add it 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 a solid wall. With the scrapings mix a cup of fine bread crumbs, little salt, pepper and celery seed and one small onion eff liked) chopped fine. Beat this up with tablespoon of warmed butter and three eggs. Fill the cabbage with this stufhng, tie around it a strip of cloth and bake until brown.