The Barre daily times. (Barre, Vt.) 1897-1959, 1914-02-23
How to Serve Vegetables.

Modern taste does not relish a sue
eession OF boiled onions, boiled squash,
boiled carrots, boiled sweet and white
potatoes, boiled turnips and boiled pars-
nips So the ingenious cook must de-
wise ways OF presenting the homely win
ter vegetables in new ways.
A good way to prepare carrots is to
choose them of rich. red color. Wash
and scrape them and cut them in slices.
Put the slices through a ehopping ma
chine. screwed to coarse Then boil
the carrots until they are tender, but
not mashed. drain them and put them
in double boiler with melted butter,
pepper, salt and a little very finely
minced parsley.
Turnips cannot be turned into very
dainty dish. The best way to cook them
is to boil them in slightly sailed water
until they are tender then cut them in
neat, even dice and serve them with
little cream sauce. They should not be
smothered in heavy sauce, but moist
ened and covered with a rather thin
sauce, well seasoned.
Another way to serve both carrots
and turnips is TO wash and scrape them,
and cut them in balls with a vegetable
scoop Then boil them separately in
slightly boiling water, and when they
are tender drain them carefully. Put
them together in a saucepan with a lit
tie stock and minced parsley, season
them with salt and pepper, and heat
them. Serve very hot.
Hubbard squash, to be at its best,
should be dry when it is served Some
squashes are dry and firm enough to
boil. Some need baking to bring out
their best flavor and texture.
One way to serve baked squash is TO
cut it in two, scoop out the seeds and
fibrous middle and bake the two halves
in the oven. When they are tender take
them from the oven, remove the hard
ened and Drowned layer of pulp, and
then scoop out the tender yellow pulp.
Mash this, and, if necessary, put it
through a ricer Season it with salt and
pepper and plenty OF butter.
Another way to serve baked squash
is to cut it in quarters, remove the seeds
and fibers and bake it. Then serve the
quarters. with the Drowned layer re-
moved, on fat dish. The squash, which
should be tender, is scooped out with a
large spoon.
Fried parsnips are as appetizing as
are baked onions, and both combine well
with turkey To prepare parsnips in the
southern style. serape and parboii
straight, well-shaped roots. Then boil
them and when they are tender cut them
in two or else in three slices. Dip each
slice in molasses and fry them golden
brown in butter in a skillet. They should
be fried rather slowly, and then drained
on brown paper
To make baked onions, first remove
the outside skin OF round, moderately
large onions and boil them in slightly
salted water until they are tender. Then /
drain them thoroughly and arrange them
neatly in a buttered baking dish. Cow
ar them with creamed sauce; that is to /
say. pour two or three tablespoonfuls of |
It over each onion, and then stew them
with buttered bread crumbs. Sprinkle /
4 little grated dry parnesaH cheese over
them and brown them in hot oven.
There is no better way Of cooking |
sweet potatoes than browning them, aft I
n they are parboiled in the dripping !
pan with a turkey. But this is some
what difficult to do, sometimes, if the
turkey is large and the oven is small.
They can be Drowned in other ways,
They can be parboiled, cut in quarters
IF eighths and fried, like French fried
white potatoes, in deep fat. They can
be parboiled and cut in two, spread with
nolasses and Drowned in the oven. They
an be parboiled and Drowned whole in
,utter in a skillet They can be par j
,oiled, sliced and Drowned with much
,utter, in baking dish in the oven.
They can be baked, perhaps the day
,efore they are needed. and cut in two.
The centers should be taken out, mashed
nd mixed with butter, pepper, celery +