Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1910-03-14

Salt is usually added to the water be-
fore the vegetable Is put In, except In
the case Of potatoes. which are better
If sailed just before draining. 1t is
always better to cook vegetables un-
covered. as this allows the escape Of
gases formed In the cooking. II these
are retained they give the vegetable q
strong odor and flavor and are some
times found to be injurious. We all
know that cooked cabbage seems to
be more difficult to digest than when
eaten raw. This is because the kettle
is generally kept closely covered and
the gases do not escape. Cabbage con-
tains a relatively large amount Of sui
phur, which makes it indigestible and
will cause fatulence when Improperly
cooked. It is one Of the most useful
vegetables, being available almost any
season Of the year, when other green
vegetables are difficult to procure. 1t
Is therefore worthy Of care in its
preparation to suit 1t to the Individual
tastes and appetttes. The quickest
and simplest methods of cooking It are
the best. It requires plenty Of boiling
water, hot fire to keep the water
bubbling all the time and thorough
ventilation. that the strong smelling
gases may be carried OF In the steam.
Young cabbage will cook in twenty
five minutes. Late in the season It
will require at least forty minutes.
Overlooked cabbage is dark colored,
has strong favor and is cause Of
digestive disturbances. When the cab
bage has been cooked until tender It
may be served with only butter and
seasoning of pepper. or either Of the
following sauces:
Sauce No. 1.
One cupful Of cream. one teaspoon
full Of salt, one-eighth teaspoonful of
pepper, one tablespoonful Of dour. one
tablespoonful Of butter. one egg yolk
and four tablespoonful Of cheese.
Melt butter. blend with dry ingre-
dents; add cream. Cook until mixture
thickens and pour gradually over egg
yolks. Add grated cheese and allow to
melt.
Ssucs Ne. 2.
Serve with one-quarter cupful Of
melted butter, one tablespoonful of
lemon juice or vinegar. three teaspoon
fuls Of worcestershire sauce and one
tablespoonful Of chopped pimento or
red pepper.
Universally as potatoes are served.
there is no vegetable which Is more Of.
ten sent to the table absolutely unit to
eat. When kept in closely covered
vessel or allowed TO cook in unbroken
skins they will become soggy and dark
and have a rank favor. II put on in
cold water or allowed to cook slowly
SO as to become water soaked the pota-
toes will be most unpaiatabIe. Few
vegetables are more popular or more
delicious than a potato properly baked.
while one that is heavy. watery or
toughened is sufficient to cause dissen-
sion in the family circle.
For baking select medium sized po-
tatoes. scrub well and dry them. Bake
in shallow pan in q moderately hot
oven until soft-about forty-five min
utes. When soft press between the
fingers to break the skin and allow the
steam to escape.
Dreamed Potatoes.
Wash. peel and cut In dice Of uni
form size two cupfuls of raw potatoes
Cook in boiling water until tender.
adding salt just before draining.
Drain, return uncovered to fire to dry
Off; then add one cupfuI Of white
sauce. Cold boiled potatoes may be
~, n1 hoo TOD IN. ,~o@1l
White Sauce.
Two tablespoonfuls Of butter, two
tablespoonfuls Of -four, one-half tea
spoonful of salt, one-eighth teaspoonful
Of pepper. one cupful Of milk, one
fourth cupful Of cheese, grated, and
one tablespoonful Of parsley. Melt
butter, add -four and seasoning and
when blended pour on milk gradually,
stirring constantly until boiling.
Potato Salad.
Three cupfuls Of cold boiled pota-
toes. four tablespoonful Of oil. two
tablespoonfuls Of chopped parsley. two
tablespoonfuls Of vinegar, one table
spoonful of onion, one-half teaspoonful
Of salt, one-fourth teaspoonful Of pep
per and two hard cooked eggs. Blend
carefully and allow to stand on ice for
one-half hour. Combine with boiled
dressing. Chop whites and CRATE yolks.
Potato Apples.
Two cupfuls Of hot mashed potatoes.
two tablespoonfuls Of butter. one-third
cupful of grated cheese. one-half tea
spoonful of salt, few grains Of
cayenne, a little grated nutmeg, two
tablespoonfuls Of thick cream and
yolks Of two eggs. Mix Ingredients In
order given and beat thoroughly.
Shape a. small apples. Roll in nour.
egg ana crumbs. Fry IN deep tat and
drain on brown paper. Insert a Glove
at both stem and blossom end
There are numerous ways Of pfspar-
ing all vegetables: but a. previously
stated, the simple methods ars the
best. The main point to remember -
rapid cooking In constantly boiling va
ter until tender.
| do If married some silly noodle whs
gets mashed on q girl he never saw
Permit me to say that I do not know
how my card got in that pair OF over
4