The Bridgeport evening farmer., 1911-08-05
E. H. DILLON & co.
HOW TO PREPARE
 AND COOK VEGETABLES
(By Eldora Lockwood Dow)


 ture; and the drier, the more com pact they are, the longer cooa<ins and more moisture they need. Btu they need it applied in such way as to preserve and enhance the deli cate f1avors and not disseminate then by hurried boiling in practically oper vessels.
 To begin with, all green vegetable: roots and tubers should be crisp an6 firm and thoroughly clean when pu on to cook.
 Soak wilted vegetables in cold, sal water to freshen them.
 Put salt in cooking vegetable: when half done.
 dash of soda helps green vege- tables to keep their color.
 Peas and spinach are much bet ter color if cooked uncovered.
 Cook delicatsy favored vegetables in small amount of water.
 Cook vegetables which have 2 strong odor or taste in large amount of water.
 Cook young carrots and beets whole then skin and slice.
 Clean vegetables with a brush.
 Salt tends to darken cabbage, eau. lif1ower or brussels Sprouts. piece of cheesecloth. It is easy tc handle and keeps it's shape.
 Slice egg plant with a silver knife
 AlWdyS WASH d QOZ6n pea pOOS LC cook with the peas. This gives them a better flavor.
 Peas are delicious when cooked in the pod. The pods burst open and rise to the top. The peas settle tc the bottom. while cooking are thought to be more wholesome and of better flavor.
 The over-cooking of vegetables ren- ders them unpalata ble, and destroys the coloring matter and flavor.
 Vegetables should not be cooked in an iron kettle.
 Strong favors frequently are due to careless preparation.
 Careful trimming and thorough washing are essential.
 Cook vegetables as soon after gath ering as possible.
 How to Peel Tomatoes Quickly.
 Have on the stove a pan of boiling water. Put ripe tomatoes into a wire basket and lower them into the water. Leave them in the water one minute. Remove and skin.
 To peel onions without crying Cover the onions with cold water and hold both onion and knife under wa ter while peelfng.
 Two Vegetables Seldom Cooked.
 Stewed Celery-Remove tender tops to season soup. scrape off all rust
 
 about three inches long. Put in boiling water and cook until tender. It is delicious served either with a white sauce or simply seasoned with salt and butter
 Stewed Cucumbers-Pare, cut in thick slices and stew fifteen minutes in little water an0 minced onion. Drain and season with butter and salt or serve in a thin white sauce.
 Timely Recipes
 Summer Squash - Wash, cut in small pieces and either cook in boil ing water or steam. Mash fine and season with salt, better and butter. Allow one hour to steam and one half hour to boil in water. This meth tery dish.
 Summer squash is delicious cut in slices and fried.
 Very young, small sauashes may be cooked whole.
 More mature squash should be seed and put in a stew pan with boiling water enough to cover. Drain, wash and season with salt, pepper and but ter.
 Green Corn on the Cob-Remove silks and husks and put the corn into a large amount of rapidly boiling wa ter. If a large Quantity of corn IS cooked at once, use several cooking dishes or put only few ears of corn in at once. green corn dark and sticky.
 Green Peas with Mint-Drop fresh, Young peas into boiling water with Several sprigs of mint, cook fifteen minutes (uncovered) or until tender. Add 1-2 teaspoon of powdered sugar, butter and salt to taste, and cream if desired.
 n
 Cooking.
 Put on to cook in cold water: Dan delions, green beans, turnips, spinach. wax beans, carrots. onions.
 Cook covered: Dandelions, green peas, cabbage spinach, caulif1ower, Brussels sprouts
 Vegeta ble Hash-Any combination of cooked vegetables desired. They can be used alone or combined with meat.
 The conditions essential to a good hash are that the vegetabl shall be cut fairly fine, but not so fine that the pieces shall lose their shape pr stick together-that is, the particles should drop apart readily when shak- be cut up separately, then all be mix ed. It must be we'll seasoned with salt and pepper, and if liked there may be added little minced onion, cn1VeS, parsley, cnerV1l, or green pepper finely minced. The hash must be moistened a little with meat broth, milk or water.
 When the hash is mixed either bake it in a large pan or in small moulds or in the frying pan over slow heat.
 Use of Uncooked Foods.
 Make the simple foods your first choice In selecting fruit always give preference to that which has ripened on the parent stock Ban anas, for instance, should never be cut from the stalk so long as speck of green remains You can often buy bananas at half price because they are black. If they are not de- cayed, they are much better food than yellow bananas.
 Dates, figs and raisins are all good foods, and can be used to good ad- as a summer food which re- qiures no cooking. The impressed q figs are considered to be much clean CT than the pressed, and the seeded raisins are more desirable than the unseeded.
 When buying apples pick for the bright red ones, which have ripened in the sunshine.