Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-06-23
Preparing New Vegetables.
TqIs is the month of new vegetabl,

"qIS lis the month of new vegetables,
for while the southern truck farm
ers have been supplying us with
green things to eat for several weeks, 1t
is not until the June days come that the
more northern markets are supplied with
the early vegetables fresh from their own
gardens From the beginning Of June un-
til the end of summer the question OF
supplying the table with tasty viands 10
an easy one for the housewife to solve.
for during these hot months 1t Is the
vegetable that we crave far more than
the heartier meats. The only thing that
we require is that the cook shall be one
who knows how to prepare them.
The secret Of cooking vegetables is to
maintain their original color and flavor.
When they are the freshest treat them
tenderly. Keeping vegetables in water
after they have been cooked makes them
soggy and unfit for use. Use as little
water as possible in cooking vegetables.
Small quantities Of boiling water require
careful watching, but make vegetables
more palatable than when large quant-
ties are used. Any vegetable which must
be skinned from the liquid In which 1t
was cooked will be less nutritious than
that which has been cooked almost dry in
it's own liquor, but to keep such vege-
tables lift them and place in heated
dishes, cover we'll and set in the oven or
place small dishes in large pan In which
there is a little boiling water.
To cook greens, place several slices of
bacon in q quart OF water to boil. Clean
the greens in several waters. Place them
in large dishpan and cover with scald-
ing water in which there Is teaspoon
full of soda. This will remove the wild
taste. Now rinse again and place in
the water with the meat. Cover and boil
until no liquor remains in the vessel 1t
may be necessary to add water from time
to time. Serve with pickles.
Young summer cabbage is delicate and
excellent cooked in the following way:
Cut into quarters and stand in salted
water for an hour, then boil for ten min
utes to take away the strong cabbage
taste. Now take it out and throw 1t in
cold water for few minutes, then return
to the saucepan with plenty of boiling
water, one tablespoonful of salt and two
of butter. Let it cook rapidly with the
lid off for twenty minutes. Add pinch
of baking soda and cook ten minutes
longer Drain, have ready some buttered
toast on a hot dish, lay the cabbage on
it and pour over sauce made thus:
Crate the rind of a lemon into two cup
fuls of milk. and thicken it with table
together. Season with salt and pepper
and the juice of a lemon, and pour over
the cabbage.
Another appetizing way Of cooking cab
bage is to chop the white cabbage that
has been boiled. drain ii well. season
with pepper and salt. add a little butter
and some milk; put this In the saucepan
on the stove, and when it Is heated stir
in two beaten eggs. Then turn the mix
ture into a buttered frying pan and let it
f,.xy q hr..t 16arl
side. Finally turn 1t out on hot dish.
When stewlng tomatoes, throw In a lit
tie piece Of red pepper pod. 1t gives a
better flavor than black pepper. is more
looks better and can be taken ,
out when the tomatoes are seasoned |
enough.
An appetizing way to serve spinach Is |
to place hard-boiled eggs on top with |
sprigs of parsley garnish. Spinach |
served with slices of cucumber is dainty /
dish, since the delicate green OF
the cucumber contrasts well with the |
darker shade of the spinach.
UTncooked vegetables, such as onions,
radishes and cucumberS, should always
be prepared in an appetizing manner Tor |
the table. A large Bermuda onion may
he sliced to form sections resembling /
those of an orange. If these are placed /
in q saucer-shaped dish and the sections |
xu;th ad narsIQv- thQ result i