The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1908-05-30
TIMELY RECIPES FOR COOKING NEW
SPRING VEGETABLES

Of cream Pour into a creased pudding
dish and bake covered for twenty min
UJesi uncover and brown.
Asparagus a la Niniagrette-BOll the
asparagus according to the directions
given In the preceding recipe. When
done drain and set aside 10 get cold :
then place n the icebOx until wanted
Lay upon Il chilled platter and pour
over the AXIS the followingg dress
ing. Put three tablespoonfuls OF salad
oil into a bowl and stir into IL table
spoonful OF vinegar, saltspOOnful each
OF salt and sugar and dash OF pap
rilIa. The asparagus and the dressing
that accompanies ii should be served
very cold.
Asparagus TIPS Caohe-Cut the tops
from square breakfast rolls and scoop
the crumbs from the insides, leaving
bOX-Eke Crusts,
Butter the inside and outside OF these
followed rolls and set them with the
tops beside them IN the oven 10 dry and
brown slightly.
Boil the asparagus tips tender IN salt
ed water and drain. Have ready on
the stove a white sauce made by cook
ing together a tablespoonful OF butter
and one Of -four. and adding TO them
cup and a half Of milk. stir into this
sauce the asparagus tips and pepper
and salt to taste. FIJI the followed
rolls with the mixture. replace the tops
and set in the oven just long enough TO
become vsry hot.
In preparing beets for the table they
should be permitted to boil IN sailed
water for an hour. Then drain, scrape
and slice. A delightful dressing for
these IS made OF butter, pepper, salt,
sugar and q little vinegar. Try #.
New Cabbage Recipe.
New cabbage is delightful served with
cheese, as follows: Cut a cabbage into
shreds and boil in sailed water until
L. "a
Colauder at the side Of the stove. Cook
together two teaspOonfuls of butter and
two of -four and pour upon them a pint
OF hot milk Season with salt and pep
per. and stir IN three heaping table
spoonfuls OF grated cheese. Cook, stir
ring constantly, for Just a minute. Turn
the cabbage into deep vegetable dish
and pour the cheese sauce over it.
The CuCumDcrs which appear on the
table Of many households are not fit 10
eat Indeed. this vegetable demands
more careful preparation than most
cooks are disposed to give 1t. In the
first place, the vegetables should be
placed in cold water for several hours
before they are peeled When they have
ice water. salted and set in a cool place.
Still later they should be sliced very,
very thin, and placed in ice-cold water
for a half hour, and later drained and
oil. pepper, salt and vinegar Thick
slices of cucumber which have been
badly prepared are a menace to health
and an Insult 10 the appetite.
Young onions form dish much Drized
In the spring. one way Of cooking these
is as follows: Cut OF the stalks, re-
move the skins and lay the onions in
cold water for half an hour. Put them
over the fire IN hot sailed water and
cook for twenty minutes. Drain of the
water and return the onions to the fire
with a cupful of hot milk. in which has
been dissolved a bit of soda the size of a
pea Add a tablespoonful of flour and
stew slowly until the sauce is like thick
cream.
These are only a few of the dishes
with which the housemother may pioue
the appetites of her brood when the
warm days Of spring COme-if they ever
do. Others viii be given in this column
from time to time, and any unusual way
of cooking vegetables sent 10 me for
publication will be gratefully received.
Starch should be mixed with sOapy
water, for thus the linen will have a
more glossy appearance and be less like
ly TO stick TO the iron
It IS not generally known, but TO pre
vent cakes from burning place a little
bran at the bottom of the tins. This will
save lot OF grumbling and vexation.
bEONORE CALVERT