Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1910-02-05

and ballast and assists the action of
| the intestineS.
Thlrd.-Some vegetables, such as po-
tatocs and corn, are rich in starch and
when eaten with the protein foods,
such rs meat, fish and eggs, serve to
balance the diet.
Preparing Vegetables For the Table.
All green vegetables should he fresh
and crisp when put on to cook. II for
any reason vegetable has become soft
or withered 1t should be soaked In very
cold water until 1t again becomes
| plump and crisp. All vegetables should
be thoroughly cleaned before cooking.
| Cabbages, cauliflowcr and brussels
sprouts should be soaked. heads turned
down, in cold, suited water to which a
few spoonfus Of vinegar may be add
ed. If there are worms or bugs in
the vegetable they will crawl out I'm
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
IL Sulltu just ~ -
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
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 n relatively large amount OF sui
phur. which makes 1t indigcstible and
will cause latulencc 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 1t to the individual
tastes and appetitcs. The quickest
and simplest methods of cooking it are
the best 1t requires plenty Of boiling
water, n 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 1t
will require at least forty minutes
Overlooked cabbage IS dark colored,
has n strong flavor and is cause of
digestive disturbances. When the cab
bage has been cooked until tender 1t
may be served with only butter and
seasoning 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-
dients; 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 unfit to
eat. When kept In a closely covered
vessel or allowed to cook in unbroken
skins they will become soggy and dark
and have a rank flavor If put on In
cold water or allowed to cook slowly
SO as to become water soaked the pOta-
toes will be most unpalatabe Few
vegetables are more popular or more
delicious than potato properly baked,
while one that Is heavy. watcry or
baked until the skin is thickened and
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 n shallow pan in a 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.
Creamed Potatoes.
Wash, peel and cut In dice of uni
form size two cupfuls Of raw potatoes.
SOOh III DOHlHS wafer uulil tclluel'
adding salt just before draining.
Drain, return uncovered to fire to dry
off; then add one cupful of white
sauce. Cold boiled potatoes may be
used cut in dice and reheated in milk.
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 flour and seasoning and
when blended pour on milk gradually.
stirring constantly until boiling
Potato Salad.
Three cupfuls Of cold boiled pota-
toes, four tablespoonfuls 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.