The Norfolk weekly news-journal., 1910-04-29
pnIance the diet
Preparing Vegetables For the Table.


and crisp when put on to cook. II for
any reason vegetable has bccome soft
/ Nr withcrcd II should be soaked In very
cold water until II again becomes
| plump and crisp. All vegetables should
he thoroughly cleaned before cooking.
| Cabbagcs, caulinowcr and brussels
sprouts should he soaked. heads turned
| down. In cold, saltcd 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 bc 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 salted just before draining. 1t is
| always better to cook vegetables un-
| covered. ms this allows the escape OF
gases formed In the cooking. lf 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 II indigestible and
will cause tiatulence when improperly
| cooked. II is one OF the most useful
vegetables. being available almost any
| season OF the year, when other green
III .lI
is therefore worthy OF care in it's
| preparation TO suit II to the individual
| tastes and appctites. The quickest
and simplest methods OF cooking it are
the best. 1t requires plenty OF boiling
water, n hot fire to keep the water
bubbing 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 II
will require at least forty minutes
| overlooked cabbage is dark colOrcd
has a strong flavor and is n cause OF
| digestive disturbances When the cab
! bage has been cooked until tender II
may be served with only butter and a
seasoning of pepper, or either Of the
following sauces:
Sauce No. I.
One Cupfnl of cream. one teaspoon.
| full of salt. One-eighth teaSpoonful OF
| pepper, one tablespoonful of flour, one
tablespoonful of butter one egg yolk
and four tabespOonfulS 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 unpalatable. Few
vegetables are more popular or more
delicious than n potato properly baked.
while one that is heavy. watery or
baked until the skin is thickened ana
toughened is sufficient to cause dissen.
sion in the family circle.
For baking select medium sized 20
tatoeS. scrub well and dry them. Bake
in shallow pan in moderately hot
oven until SOft-about forty-fve min
utes. When soft press between the
fingers to break the skin and allow the
steam TO escape.
Creamed Potatoes.
Wash, peel OIL cut in dice OF uni.
form size w. cupfus 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 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 teaspoonfu!
OF pepper, one cupful OF milk, one
fourth cupful Of cheese, grated. and
one tablespoonful Of parsley. Melt
butter, add -four and seasoning aud
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 teaapoonful
OF salt, onefourth 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.thrd
cupful OF grated cheese, one-haIf tea
spoonful of salt a few grains OF
cayenne, a little grated nutmeg, two
tablespoonfuls of thick cream and