Greene County herald. (Leakesville, Miss.) 1898-current, 1913-01-24
HINTS ON VEGETABLES
WILL BREAK OR SNAP cRlsPLY
WHEN FRESH.
New Recipes for the Preparation o.
Various Vegetables That Are s@eu
Worth Tryln0-suo0estsons
IN Cooking.


A good digestion waits on appetite.
Fresh vegetables will break or snap
crisply. To cook vegetables. pat into
boiling water, slightly sailed. and boil
steadily until done. After they are
done. drain at once.
DreesInp for Green or Wax Beans,
caullfsover or kohlsabl-Half cup o.
sour cream, yolk OF one egg, one small
teaspoon -four. small lamp butter. .
little nutmeg. half cup OF water from
the vegetables, which should be boiE
ed In salt water. STIR together In
sauce pan and cook gently TO prevent
eurdling. Add salt II necessary.
Potatoes Peel and cut into small
squares, or pieces OF equal size. raw
potatoes; slice In one-fourth an much
onion. two green peppers, and add
boiling water to cook When nearly
done add little sweet milk. salt and
pepper and q liberal piece OF butter.
Thicker with little -four rubbed In
milk or butter. They will be ready
In Is minutes
Sealioped Tomatoes-Pour on near
" all the juice from can OF toma-
toes; put a layer OF bread crumbs In
the bottom OF buttered dish, then
layer of tomatoes seasoned with pep
per and salt and little butter and
sugar, continue till dish is full, I'm
fishing with bread crumbs; cover and
bake until hot. then remove cover
and brown.
CaulfIcwer and cheese-Cook cauii-
flower in sailed water, cover with
drawn butter sauce, then with ground
eastern cheese or parmesan and place
in hot oven until cheese is brown
ed little.
Baked Onlons-Boil until tender,
drain and cut in halves or leave whole
If preferred; put in dish, pour over
them a cup of cream or milk; sprinkle
with salt, cover top with cracker
crumbs, cut tablespoon OF butter in
small pieces, put over top and put into
quick oven and brown.
Fried CeIery.-Boil until nearly ten
der, then dip into a mixture OF egg
and bread crumbs and fry in butter
or oil. Serve hot.
Dreamed Csbbage-Take a firm
head of cabbage, chop rather fine and
cook in sailed water from a half to
three-quarters Of an hour; drain OF
water, put in a piece OF butter. sea-
son and pour over enough cream or
milk to almost cover cabbage; heat
to boiling point and serve. This will
be found a very nice way Of cooking
cabbage, and many who do not like
cabbage relish 1t when prepared in
this manner.
Stuffed Egg PIant-Cut the egg
plant in half; remove inside, leaving
shell one-fourth inch thick; boil the
inside when tender, add one large
tablespoon bread crumbs, little chop
ped onion, a tiny bit Of garlic and
small piece OF butter; season with
salt and pepper; fill shells with the
mixture, sprinkle bread crumbs and
grated cheese over tops and bake
about 90 minutes. One egg added to
every two egg plants is a great i'm
provement.
Stuffed Chilli Peppsrs-Take q half
dozen large, green peppers and brown
on top of stove; when done peel care
fully and make stu1ng Of cold meat
chopped fine; add a small piece Of
onion and tomato, chopped, a little
thyme. parsley and salt; then fry.
When done, stuff the chilis; make a
thin batter of -four and two eggs. dip
the chilis in butter and fry in hot
lard like doughnuts. When brown, ar
range in a dish and make sauce of
Drowned -four and pour over them