The San Juan islander. [volume] (Friday Harbor, Wash.) 1898-1914, 1913-02-21
WILL. BREAK OR SNAP cRIsPLY
sWHEN FRESH
New Recipes for the Preparation @
Various Vegetables That Are we"
Worth Trying-suggestions =
In Cooking. ~

A good digestion waits on appetlte
Fresh vegetables will break or snap
crisply. To cook vegetables, put in.u
boiling water, slightly sailed, ana Doii
steadily until done. After they afe
done, drain at once.
Dressing for Green or wax Beans,
Saulifiower or kohirabi-HaI cup =,
sour cream, yolk of one egg, one smaA
teaspoon -four, small lump butter a
little nutmeg, half cup OF water iIon
the vegetables, which should be DOLL
cd In salt water. Stir together II
sauce pan and cook gently to proven.
curdling. Add salt if necessary.
Potatoes-Peel and cut into small
squares, or pieces Of equal slze' ia"
potatoes; slice in one-fourth as mucn
onion, two green peppers, and aoo
boiling water to cook. When nearly
done add a little sweet milk, salt anu
pepper and a liberal piece OF butter.
Thicker with little flour rubbed III
milk or butter. They will be ready
In Is minutes. n
ScaIIoped Tomatoes-Pour OF near
~ all the juice from a can or 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 a little butter and
sugar: continue till dish is full, I'm
ishing with bread crumbs; cover and
bake until hot, then remove cover
and brown.
Caulifiower and Cheese-Cook cauE-
flower in sailed water, cover Win
drawn butter sauce, then with ground
eastern cheese or parmesan and place
In hot oven until cheese Is brown
ed a little
Baked Onions-Boil until tender
drain and cut in halves or leave whole
If preferred; put in dish, pour over
chem a cup Of cream or milk; sprinkle
with salt, cover top with cracker
crumbs, cut tablespoon of butter IN
,mall pieces, put over top and put into
quick oven and brown.
Fried CeIery.-Boil until nearly ten
der, then dip into mixture OF egg
and bread crumbs and fry In butter
or oil. Serve hot.
Dreamed cabbage-Take a firm
head of cabbage, chop rather fine and
cook In sailed water from half to
quarters of an hour; drain on
water, put in piece Of butter. sea-
son and pour over enough cream or
milk to almost cover cabbage; heat
- w
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 one-fourth inch thick; boil the
inside when tender, add one large
tablespoon bread crumbs, little chop
ped onion, tiny bit OF garlic and q
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 q great i'm
provement
Stuffed Chill Peppers-Take a half
dozen large, green peppers and brown
on top of stove; when done peel care
fully and make stuffing of cold meat
chopped fine; add 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 flour 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.