The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1910-02-08


the intestines.
Third.-Some vegetables. such as po-
tatoes and corn, are rich in starch and
when eaten with the protein foods,
such as meat, fish and eggs. serve to
balance the diet
Preparing Vegetables For the Table.
ALI green vegetables should be fresh
and crisp when put on to cook. If for
sny reason vegetable has become soft
or withered it should be soaked in very
coli water until it again becomes
plump and crisp. All vegetables should
be thoroughly cleaned before cooking.
Cabbages, caulifower and brussels
sprouts should be soaked, heads turned
down, in cold salted water to which a
few spoonfuls of vinegar may be add
ed. II there are worms or bugs in
the vegetable they will crawl out in
half an hour or little longer.
To be cooked properly vegetables
require rapid cooking until tender.
Salt is usually added to the water be-
fore the vegetable is put in. except in
the case of potatoes. which are better
II sailed just before draining 1t is
always better to cook vegetables I'M
covered. as this allows the escape of
gases formed in the cooking If these
are retained they give the vegetable a
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 relatively large amount of sui
Will cause flatulence when improperly
cooked. 1t 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 it to the individual
tastes and appetites The quickest
and simplest methods of cooking it are
the best. 1t 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 off 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 a strong favor and is a cause of
digestive disturbances When the cab
hor hnc AA.
may be served with only butter and a
of pepper. or either Of the
following sauces:
Sauce No. I.
One cupful of cream, one teaspoon
full of salt. one-eighth teaspoonful Of
pepper. one tablespoonful of -four, one |
tablespoonful of butter. one egg yolk |
and four tablespoonfuls 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
Sauce No. 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 a closely covered
vessel or allowed to cook IN unbroken
skins they will become soggy and dark
and have rank flavor. If put on in
cold water or allowed to cook slowly
70 as to become water soaked the pota-
toes will be most unpalatable Few
vegetables are more popular or more
delicious than a potato properly baked,
while one that is heavy. watery or
baked until the skin is thickened and
,oughened is sufficient to cause dissen-
ZION in the family circle.
For baking select medium sized DO
atoes. scrub well and dry them. Bake
n shallow pan in a moderately hot
wen until soft-about forty-five min
ties. When soft press between the
ingers to break the skin and allow the
steam to escape
Dreamed Potatoes.
Wash, peel and cut in dice of uni
orm size two cupfuls of raw potatoes.
Cook in boiling water until tender.
ldding salt just before draining.
Drain, return uncovered to fire to dry
III; then add one cupful of white
auce. Cold boiled potatoes may be
lsed cut in dice and reheated in milk.
White Sauce.
Two tablespoonfuls of butter, two
of -four, one-half tea
poonful of salt. one-eighth teaspoonful
+ pepper. one cupful of milk, one
ourth cupfu Of cheese. grated, and
ne tablespoonful of parsley. Melt
utter, add -four and seasoning and
when blended pour on milk gradually.
tirring constantly until boiling.
Potato Salad.
Three cupfuls of cold boiled pota-
oes, four tablespoonfuls of oil, two
of chopped parsley, two
of vinegar. one table
poonful Of onion, one-half teaspoonful
1 salt. one-fourth teaspoonful of pep
er and two hard cooked eggs. Blend
arefully and allow to stand on ice for
ne-half hour. Combine with boiled
ressing. Chop whites and crate yolks.
Potato Apples.
Two cupfuls of hot mashed potatoes
wo tablespoonfuls of butter. one-third
upful of grated cheese, one-half tea
poonful Of salt. a few grains of
ayenne, little grated nutmeg. two
of thick cream and
olks of two eggs. Mix ingredients in
rider given and beat thoroughly.
hape as small apples. Roll in -four.
&c and crumbs. Fry in deep fat and
rain on brown paper. Insert a Glove
t both stem and blossom end.
There are numerous ways of prepar-
lg all vegetables; but. as previously
tated, the simple methods are the
est. The main point to remember is
apid cooking in constantly boiling wa
" until tender
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