The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1914-10-10
VARIETY OF RECIPES
FAMILIAR VEGETABLES TO BE
SERVED IN NEW WAYS.
Spinach and Mushroom Mold Quite
Substantial Dish for Lunch or
Dinner - CauIifloWer Ia
= Pocono-MeIba Salad.
BY Ida AMES WILLIS.

BY Ida AMES WILLIS.
Boiled BorecoIe or Kale.-Use hall
a peck Of kale. Strip the leaves from
the stems, choosing only the crisp and
curly leaves. Wash through two wa
tiers and drain. Boil for 20 minutes
| in sailed water, then turn into a
colander and let cold water run over
it. Drain again and chop fine. Brown
small onion In a tablespoonful OF
butter
Spinach and Mushroom Mold.-Boil
the spinach few minutes, as direct
ed In preceding recipe. Drain,
squeeze, dry and chop fine, pressing
through a colander with a potato
masher. Put tablespoonful of but
ter and few drops of lemon juice
in a saucepan and let the mixture
bubble for a few minutes; then turn
it into a dish to cool. When cold
mix with two beaten eggs. Press into
buttered border mold, or place
small bowl or Gish in an ordinary
mold to leave ali empty space in mid
die. Bake about an hour in slow
oven. When done turn out on to
heated dish and fill the empty space
In center with mushrooms cooked ten
der in butter and few tablespoonful Of
cream and little flour thickening
added. Season to taste with salt
and pepper. Add a little squeeze of
lemon Juice If you like.
Spring Beans, ALA Roma.-Choose
young, tender string beans, cut on
the ends and remove the strings, but
do not cut them, unless they are more
than three inches long. Wash well
in cold water, letting it run over them
into the colander. Put them into
baking dish with a kitchen spoonful
OF good salad oil, little minced onion.
parsley, salt and pepper. Cover and
place over the FIRE and cook slowly.
AS the beans dry, add the strained
juice from ripe tomatoes. or a thin
tomato sauce. Watch that they do
not burn, as only enough tomato juice
should be added to keep them moist
CauIiflower a la Pocono.-Select a
fine young head of cauliaower, re-
move the outer leaves; cut In several
pieces and wash well In cold water. |
Tie in piece of thin cheesecloth, put |
into a pot of boiling water and boil |
quickly for 25 minutes or half an
hour. unutil it Is quite tender. Re-
move carefully without breaking 1t,
and lay on nicely toasted bread, we'll
buttered. Make half pint of white
sauce. using chicken stock, il you
have any on hand, and salt and pep
per to taste. When it boils up, add
some button mushrooms chopped fine.
and cook few minutes longer. Re-
move from the fire and add tho WELL
beaten yolks of two eggs, a little
grated nutmeg and the juice of half
\ lemon. Vinegar may be used in
place of the lemon. Do not let the
sauce boil after adding the egg.
MeIba SaIad.-Get the Italian peas
T possible: If not. use large variety
II peas while young and tender. Have
! cupful Of cubes of apple and half q
,upful of celery dice blanched in cold
water, calculated with lemon Juice.
Seed and cook half cupful OF fine,
arge raisins. When about to serve,
Train and dry the apple and celery
md mix with the peas and raisins.
Make a French dressing with good
III, lemon Juice, salt, pepper and
'aprika. Beat up thick and light COL
,red and pour over the salad with
,arnish Of lettuce leaves. Tarragon
vinegar goes well with this salad,
lsed in place Of lemon juice. For q
'hange. try grating tart apple into
he dressing. This gives 1t more body
nd q delicious favor.