The Washington bee., 1908-02-08
HINT FOR THE COOK
PROPER PREPARATION OF WIN
TER VEGETABLES.
Judicious Seecticn of Days on Which
to Serve Them Makes far Econ
omy AMI Also Reduces
Labor

omy am Also RSQGCSS
Labor.
If the dinner operations and other
household duties are properly organ
izeG 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 a day when boiled or
stewed meats. puddings and other
slow dishes are to be served, making
one fire do fer al E2re are some
good recipes for inter vegetables:
Fresh Carrots and Canned Peas.-Se-
lect eight carrots of uniform small
size, scrape. Iare and wash. Slice
them about quarter of an inch thick.
Lay them in a saucepan with two
sprays of pSrs ey. two small onions,
half teaspoon o. salt. two saltspoOns
of white pepper. a teaspoon of sugar,
half pint of hot water. CT. better still,
of white broth, with teaspOOnful of
butter Simmer for five minutes,
then set the pan in a moderate oven
for over % minutes. Remove from
the fire and take out carefully the
onions and the parsley. Add a 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 third of an inch thick. Pour
over them a little lemon juice and
half teaspoon of salt, a 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 -four, 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 FFancais.-Soak one
pint of small white beans over night
Two hours before dinner drain them
| and put them over a fire in two
quarts of cold water. For seasoning add
a tablespoonful of salt, a teaspoon Of
white pepper, two small onions cut in
half three small branches of parsley
and sprig of bayleaf tied together.
Add half a 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
I tablespoons of butter, add one me-
dunn onion chopped, and three table
spoons of flour. While cooking stir
for five minutes. Then pour OF 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 Cif
liked) chopped fine Beat this up
with tablespoon of warmed butter
and three eggs. Fill the cabbage
with this stufing, tie around it a strip
of cloth and bake until brown.