The Watertown weekly leader. [volume] (Watertown, Jefferson County, Wis.) 1912-1917, 1913-01-24
HINTS ON VEGETABLES
WILL BREAK OR SNAP CRISPIY
WHEN FRESH.
New Recipes for the Preparation Of
Various Vegetables That Are Well
Worth Trying-Suggestion
Ii 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.
CaulIfIower 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
curdling. 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
boiling water to cook. When nearly
done add a 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.
Scalloped Tomatoes-Pour off near
ly all the juice from can of toma-
toes; put layer of bread crumbs IN
the bottom Of buttered dish, then a
layer of tomatoes seasoned with pep
per and salt and 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 a 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 CeIcry.-Boil until nearly ten
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 half to
three-quarters of an hour; drain off
water, put in 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 very nice way Of cooking
cabbage, and many who do not like
cabbage relish it when prepared in
this manner
Stuffed Egg Plant-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, tiny bit Of garlic and a
small piece Of butter; season with
salt and pepper; fill shells with the
grated cheese over tops and bake
about 20 minutes. One egg added to
every two egg plants is a great i'm
provement.
Stuffed Chilli Peppcrs-Take a half
dozen large, green peppers and brown
on top of stove; when done peel care
fully and make a stufing of cold meat
chopped fine; add a small piece 81
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 a sauce Of