Los Angeles herald., 1909-07-22
PERSONAL CHAT
WITH YOUNG COOKS

tables are in prime condition. Toma-
Goes attain their highest perfection this
month and, if desired for canning, pre-
serving or for the making of catsup,
should be purchased now. Later in the
summer they will be more watery.
Irish potatoes are now in prime con-
dtion, being fully matured and more
digestible and of higher food value
than they were earlier. They cook
very quickly and may be used in
number of ways. For those of deli
cate digestion potatoes should be baked
or boiled, put through a potato ricer,
then seasoned and beaten until very
light; to keep the potatoes warm while
preparing them, mash In hot pan and
have the milk heated. When potatoes
are pared before boiling drain off the
water as soon as they are done, sprin-
kle lightly with salt and shake over the
fire until perfectly dry; the salt aids in
the drying process. All vegetables re-
quire careful cooking, as the flavor is
easily dissipated. With few exceptions
those cooked in water should have only
enough to cover them and should be
cooked uncovered to preserve the color.
Seasoning should be added very care
fully, and where sauce or liquid is re-
tanned the quantity must be limited.
String beans, for instance, carefully
cooked and seasoned with piec of salt
pork, are quite appetzing, although
very inexpensive, but when floating
in LIQUID are most unpalatable.
Do not serve too many semi-liquid
vegetables at the same time. For eX-
ample, steWed tomatoes and steWed
corn should not be served at the same
time Serve the corn as corn pudding
or on the cob, or have the tomatoes
sliced. In cooking string beans or
large lima beans a pinch of soda Will
be required in water containing lime.
Wilted vegetables are apt to disturb
the digestion and are not palatable;
their purchase is very unwise. Ill
choosing vegetables, aside from the
cost, the food value their adaptabtlity
to the needs of family and the other
dishes on the menu for the day must
be considered. For instance, baked po-
tatoes and sliced beets are a more
agreeable combination with roast beef
than with chicken. Cabbage could be
eaten by the outdoor laborer While not
at all adapted to the desk worker. Po-
tatoes-on account of the starch that
they contain, would be of more value
in the daily ration of one whose food
supply is scanty than they would in
the menu of those with a liberal diet.
Stewed Tomatoes-Put one pint of
canned tomatoes in saucepan ana
cook gently for ten minutes. add d
tablespoon of sugar and two table,
spoons of butter rubbed with one of
flour; stir until it boils, then salt to
taste; pour it over three slices of dry
toast broken into small pieces.
Sliced Tomatoes-Tomatoes for slic-
Ing should be peeled half an hour be-
| fore serving time and chilled thorough
ly. To remove the skin cover the to-
matoes with boiling water, let stand
for one minute, drain in a colander,
turn cold water over them, then drain
and peel being careful not to pierce
the flesh When ready to serve slice
| or cut into fourths; do not put salt
| or vinegar on tomatoes until ready to
serve; salt draws out the water and
spoils the appearance of the dish, be-
! sides toughening the fiber. The toma-
to is often spoiled in serving, although
| sliced tomatoes seem very simple
dish.
Tomatoes with Contour boiling
water over six large tomatoes, let
stand for one minute, peel, chop into
small pieces and cook gently for thirty
minutes. Husk six ears of corn remove
silks and trim the tips of ears If nee
essary. Score each row of grains down
the center, scrape out the pulp, add
this to the tomatoes, bring to the boil
ing point and simmer gently for three
minutes. Add one level tablespoon of
butter and one-half tablespoon of salt;
serve Immediately.
Tomatoes with Okra-Wash and dry
one quart of okra and slice into thin
rings. Put two tablespoons of butter
in a granite saucepan. When melted
add the okra and cook gently until
slightly Drowned. Then add one pint
of canned tomatoes or tomatoes pre-
for with Sim
mer for thirty minutes, add one tea
spoon of salt and serve hot.
Boiled Okra-Wash the okra careful
ly, drain and cut off the stems. Put
it in an enameled saucepan, cover with
boiling water and boil gently, uncov
cred, until tender. Drain in hot
colander set in the oven for few mo-
ments, turn into a warm dish, brush
with pepper and salt and pour over 1t
a little melted butter; serve at once.
Baked Potatoes-Scrub the potatoes
with a vegetable brush, rinse and lay in
a baking pan; place in the upper shelf
of a moderate oven and bake until soft,
about forty-five minutes will be re-
quired; test by pressing with the nail
When soft wrap in a napkin and press
without breaking the skin until soft;
serve hot in a bowl lined with
folded napkin.
For Stutted POtdtOeS-CuL INTO dS
soon as soft and scoop out the pulp,
press through a ricer into a hot bowl,
season with salt, white pepper, butter
and scalded milk, allowing one tea
spoon of salt, one-quarter teaspoon of
pepper, one tablespoon of butter and
one-quarter cup of milk to two cups
of potatoes. Return the pulp to the
shell and brown in a very hot oven.
Boiled Potatoes-Pare the potatoes,
cover with boiling water and boil rap
idly for ten minutes, then lower the
heat and boil gently until soft. Short
ly before they are done add a little
cold water so as to stop the boiling;
this will keep the outside from break
ing and give the inside a chance to
soften; drain, sprinkle with salt and
shake over the fire until dry. Serve in
q hot dish with a little melted butter
and pepper if desired, or press through
a ricer and season like baked potatoes.
The creamed potatoes may be pressed
through a pastry tube and used for
garnish for fish or steak, or it may be
arranged in a pudding dish; brush with
the yolk of an egg beaten with one ta-
blespoon of water and cooked in mod
crate oven until a golden brown.
Potatoes are better if cooked in the
jacket. Remove narrow strip OF
skin about the center of the potato be-
fore cooking.
~