The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1911-10-26
New Way to Cook
Leguminous Foods
To Add Variety to Cold Weather s-Exceedingly
- Necessary and Healthy Part of
II Everybo Diet

noUR dinners often become mor'
monotonous than they need be
~ II we are living In town We
have good quantity OF vege-
tables at our very doors, such as car
rots. turnips, onions, brussels sprouts
celery. parsnips and corn. These alone
give US a different variety for each
day In the week. And when the stores
are far away IL is generally q simple
matter to obtain most Of the vegetables
mentioned direct from some grower II
one own garden does not supply them.
have chosen quite ordinary Yege-
tables. but ! want to show you that II
rs possiols TO prepare them so as 70
produce Iealiy appetizing dishes.
ART1CHOKES AND RICE Wash
and peel two pounds OF Jerusalem
arU enokes. trimming them into neat
gal shapes. Lay then In cold salted
water. TO which has been added the
juice of half leYon. Let them stand
for one hour. sshen put into boiling
salted wateI~and boil until they are
tsnders - Train thoroughly and keep
them <hot, Melt three heaping table
SnlChfuls of butter in q saucepan, add
one chopped onion. fry It carefully for
f~. minutes, then add SIX ounces OF
washed rice and three cupfuls OF milk.
fsosl them gently for about three-qu uar-
gers Of an hour, or until the rice is
tender. bat not broken and has absorb
ed all the liquid. Cook one large to-
mafo until tender, rub it through 2
slsvN; add il, with two heaping table
ssgyoenfuls Of grated cheese. 10 the rice,
and stir for z few minutes over the
1re. Arrange the rice ia q neat border
on hot dish. Place the artich0kes in
the centre. and pour over them some
tomato sauce. Sprinkle the artichokes (
with little chopped parsley.
GLOBE ARTICHgKES. PLAIN :
Trim the tops OF two fresh articnokes
and cut on the stalks evenly Pat
Ehem III cold water with "a little salt 4.
and let them remain in this for two
pr three hours, then put them into
silently nf slightly boiling wafer. and +
let them simmer gently for fifty or six
iy minutes Take them up with a
slice. drain them on clean sieve. and
place them on a not dish Serve either
as q. hoi or cola dish with mayonnalsa
or Nlnaigrette sauce served from =
sslceboat
BROH'NFD TURNIIos-Slx or eight
small furnips, one and q half table,
spoonfnis of butter. half 4 teasprorful
II grannlated sugar. salt and pepper
Fasi the tnFnips ana cut them In slices
hput quarter of an iach thick g1E}
them ia aalte3 water Tor about twenty
minutes until tender bat nos broken.
Dram them Well, 8Ielt the butter.
when it Is hot put ln the turnips and
sugar and fry them carefully untI
they are nicely Drowned All ove~.
@prinkie them with pepper and salt.
nn serve them at once ia a hot vege-
table dish
MACH sOuFFLE-This is very
iaioiy method II aeEying as an Or
n}naiY Fegetabie. Az you have NOT 4
t'fne 70 make the mixts-c into small i
+9uaies, make just one large one. either I
~ soafHe case or in a pretty fire.
trpei dlsh. One pound 0f stewed spin
SCH fnfee eggs. two Tablespoonful 81 +
Feain dust Of sait and pepper. a few Z
hrownea crumbs ans one tablespoonful 4
pnfteF Prepare the spinach az for h