News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1913-04-23
HINTS ON VEGETABLES
WILL BREAK OR SNAP GRIZZLY
WHEN FRESH.
New Recipes for the Preparation Of
Various Vegetables That Are Well
Worth Trying-Suggestion
in Cooking.

A good digestion waits on appetite.
Fresh vegetables will break or snap
crisply. 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,
CaulifloWer or kohirabi-Half cup of
sour cream, yolk Of one egg, one small
teaspoon flour, small lump butter,
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
curdling. Add salt if necessary.
Potatoes-Peel and cut into small
squares, or pieces of equal size, raw
onion, two green peppers, and add
boiling water to cook. When nearly
done add little sweet milk, salt and
pepper and a liberal piece Of butter
Thicker with little -four rubbed in
milk or butter They will be ready
in Is minutes.
ScalIoped Tomatoes-Pour off near
ly all the juice from a can of toma-
toes; put a layer of bread crumbs in
the bottom of buttered dish, then a
layer of tomatoes seasoned with pep
per and salt and a little butter and
sugar; continue till dish is full, fin
ishing with bread crumbs; cover and
bake until hot, then remove cover
and brown.
CauIiflower and Cheese-Cook cauli-
flower 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 little.
Baked Onions-Boil until tender,
drain and cut in halves or leave whole
If preferred; put in 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 firm |
head of cabbage, chop rather fine and |
cook in sailed water from a half to |
three-quarters of an hour; drain off |
water, put in a piece of butter, sea-
milk to almost cover cabbage; heat
to boiling point and serve. This will
be 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 |
plant in half; remove inside, leaving
shell oHe-fourth inch thick; boil the
inside when tender, add one large
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
provement.
Stuffed Chill Peppers-Take a half
1ozen large, green peppers and brown
On top of stove; when done peel care
FULLY and make a stufing of cold meat
chopped fine; add small piece of
onion and somato, chopped, a little
thyme, parsley and salt; then fry.
When done, stuff the chilis; make
hin batter of -four and two eggs, dip
he chilis in butter and fry in hot
ard like doughnuts. When brown, ar
'ange in a dish and make a sauce of
crowned flour and pour over them.
Canned Corn Fritters.