Barton County democrat. [volume] (Great Bend, Kan.) 1885-1915, 1913-01-31
hints ON VEGETABLES
WILL BREAK OR SNAP .cRIsPLY
WHEN FRESH.
New Recipes for the Preparation Of
Various Vegetables That Are Well
Worth Neutrality-suspicious.
in Cooking.

A good digestion waits on appetite.
Fresh vegetables will break or snap
erisply. To cook vegetables, put into
boiling water, slightly sailed. and boil
steadily until done. After they are
done, drain at once.
Dressing for Green or Wax Beans.
CauIiflower or kohirabi-Half cup Of
sour cream, yolk of one egg, one small
teaspoon -four, small lump butter, a
little nutmeg, half cup Of water from
the vegetables, which should be boil
ed in salt water. Stir together in
sauce pan and cook gently to prevent
Surdling. Add salt If necessary.
Potatoes-Peel and cut into small
squares. or pieces of equal size. raw
potatoes; slice in one-fourth as much
onion, two green peppers, and add
A0iling water to cook. When nearly
done add little sweet milk, salt and
pepper and liberal piece Of butter.
Thicker with little -four rubbed in
milk or butter They will be ready
IN Is minutes.
Scalloped Tomatoes of near
" all the juice from a can of toma-
toes; put a layer OF bread crumbs in
che bottom of buttered dish, then a
layer of tomatoes seasoned with pep
Der and salt and a little butter and
sugar; continue till dish is full, fin
Rshing with bread crumbs; cover and
cake until hot then remove cover
and brown.
CauifloWer and cheese-Cook cauli-
dover in sailed water, cover with
drawn butter sauce, then with ground
eastern cheese or parmesan and place
In a hot oven until cheese is brown
ed a little.
Baked Onions-Boil until tender,
drain and cut in halves or leave whole
u preferred; put in a dish, pour over
them 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 cabbage-Take a firm
aead of cabbage, chop rather fine and
cook in sailed water from a half to
ehree-quarters of an hour; drain of
water, put in a piece of butter, sea-
S0n and pour over enough cream or
milk to almost cover cabbage; heat
% boiling point and serve. This will
De found very nice way of cooking
cabbage, and many who do not like
cabbage relish it when prepared in
this manner.
Stuffed Egg PIant-Cut the egg
FAnAI III nan, lOLuONO luoluC, ISdN Ill 3
shell One-fourth inch thick; boil the
.enside when tender, add one large
tablespoon bread crumbs, little chop
ped onion, tiny bit of garlic and a
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 20 minutes. One egg added to
every two egg plants is a great i'm
pro. ement.
Stuffed Chilli Peppers-Take hall
dozen large, green peppers and brown
on top of stove; when done peel care
rIlly and make stufing of cold meal
chopped fine; add a small piece Of
onion and tomato, chopped, little
thyme, parsley and salt; then fry
When done, stuff the chilis; make 9
thin batter of -four and two eggs, dir
the chilis in butter and fry in hot
lard like doughnuts. When brown, ar
range in a dish and make sauce o.
drowned -four and pour over them