The sun., 1910-06-05

drain them thoroughly. Then plungs
them into boiling hot vatar. which has
been raltsd with about One-fourth ounce
oi salt and let them cook for about three
or four minutes. Then nut them INTO a
colander and Vi cold water run over them
until they ara COol"d
Drain them well and srlit sa~h head
partly through. separating each bead
sum isntiy - insert in each ons.fourth
DOnnd oT cooked FORE meat. the plaoe
being madr by removing from earh side
an much Of the heart ~ the lptt,Ice a. may
Ia neCessary; close tho halves together
and tie with thread 90 keep togcfher.
set them in a nan thu bottom cg which
has been lightly buttered. sprinkle with
a little bouillon. cover tho ton with a
pioce Of brown papor which has heen
previously huttered: aei in a moderate
hot oven for about tw.ntv minutes
Then remove them from tia oven. ses
them On a round platter over zach nour
a little veal glsza and serve. Veal glsze
is made by cooking scraps of veal and
veal hcnss and reducing % about one
third of the original amount
fhere are other neglected Vegetables
that arouse tho sympathy of this chef.
who likes % 80 1he vegstablaa oG his
own land appreciatsd a. much here.
II i a source ~ surpriss 10 an Europoans
that New YOrkers care nothing about
carrots. for inftance which arH Just now
10 young and deiicata This u the mean.
he suRg,s;od ~ making carruts popular
Take small new carrots Of a siye az eoyial
~ possible, - them IN a pan containing
salt water enough q cover them and lef
them boil for about five minut.s. remove
and drain them and ~ them in a sauce
pan and snrinkla them with about five 70
eight tahlespooniuls 81 unColored bOuil-
Ion. about one ounce u butter. a good
pinch Of s2lt tiny pinch of sugar. Set
the stucepsu On TIE stove and Vt them
cook until the bouiilon has reduced about
ue-half remove the carrots 20 a vegp-
table dish aud I'D % the sauce about one
teaspoOnful of oornst srch and about
one ounce ~ butter. which 10 added Httls
by little while toe xluCe is being stirred
aud When well mixed pour over the car
rOts and serve
While this chef did not claim - much
Tor parsnips he suggested this formula
as means u making them better liked
than they are at present.
Peel three OF four medium siyad nav.
snips cut them lengthvise 10 four or siE
pieces and u very long cut these in halves.
place them In a casserole containing
suificient cold water 10 cover them and
into this put tablespoonful ~ salt
Boil until pnrsrips are fairly well
cooked. In another casserole pace a
tablespoonful of butter. % which add the
parEnips. and set On slow fire. and when
the butter is well melted sprinkle with a
tablespoonful ~ -four. stir SLOWLY End
carefully until the -four Is Drowned. then
mOisten with one glass of hot water. sea-
son with sglt and pepper aud what would
be equal 10 a pinch of nutmeg Set aside
on the stove on slow fire and let Il simmer
for about fifteen minutes Place IN a
vegetable dish. sprinkling the top With a
little chopped parsley. and serve.
Americans are not only exclusive about
the food they eat this authority said
they are positively snobbiah. Look az
the treatment Of cabbage in this country
II j. treated a. the stepdaughter Of all the
vegetable Eingdom. Yet in Europe II IL
served on the most patrician tables
lake this way 81 preparing IL. for instance.
which Is especially beloved in France.
where We even roast partTidges In cab
bage
Put a medium sized cabbage in a deep
cook ing pot. cover Il with cold water. and
let u boil for IS minutes, after which
remove u from the cooking pot and Jet
cold water run over u until tho cabbage
Ia cool
Then proceed carefully 20 separate
the leaves oi the cabbage, and between
the leavcs insert a. evenly a. possible
tho leaves have heen entirely Separated
IN performing this operation Il will not
materially matter. excepting II will take
more Work 10 reahape the cabbage into
its original form. Il should be tied 10
keep Il in shape
Put thu cabbage back into the cooking
pot. al the bottom Of which have been
Dlacsd small pieces of bacon. about one
half pound. and about one ounce Of butter:
oOveF tho cooking pot. and over a medium
slow FIRE let II cook for about one hour.
and sprinkle the cabbage with one pint
OF bOuillOn. Remove the cabbage after
ten minutes and set on q warm platter.
over the cabbage pour tho gravy from the
cooking Dot and serve.
-Or take the similar method. which Ia
Just a. good Take a medium sized round
headed cabbage. parbOil u and allow u 20
cool. Then slightly open out ita leaves
and insert between them raw or cooked
mince meat. which has been seasoned with
onion and parsley. salt and pep
per After this reconstruct the cab
bage. wrap half q dozen pieces OF baoon
around it and tie it. Brhiso u gently Tor
three hours. basting il often. When
ready 10 serve drain The cabhage from the
gravy. remove the string and bacon, set
the cabbage on a platter and coveF it with
the gravy. which 10 the meantime has been
allowed tO reduce and thicken.-
OF courss there is the obiectiOn % these
recipes that they are not within the
reach Of those persnns who must ecguO-
mizs on their tables. although not al Oi
tham arc sHpeRsive 10 was 10 md
s0TngthlnE more suited to o0'intsrnct the
hiRh cust Of living ~ the cost % high
living that I'D the repOTtar % aak Tor
some nav dinner vegetable cheaper than
what u served at present.
sTberS Z % cheaper vegstabls than
dried hsans.' the chef said, -and I can
make out ~ them dishes that I would
noa hesitate 10 plEt before any one. You
tnoW how many dried aplit poas, Tor