Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1914-10-07
VARIETY OF RECIPES
FAMILIAR VEGETABLES TO BE
SERVED IN NEW WAYS.
Spinach and Mushroom Mold Quite
Substantial Dish for Lunch or
Dinner - CauIiflower a La
Pocono-MeIba Salad.
BY Ida AMES WILLIS.

By Ida AMES WILLIS.
Boiled Borecole or kaIe.-Use haif
peck Of kale. Strip the leaves from
the stems, choosing only the crisp and
curly leaves. Wash through two wa
ters and drain Boil for 20 minutes
In salted water, then turn into
colander and let cold water run over
1t. Drain again and chop fine. Brown
a small onion n g tablespoonful OF
butter
Spinach and Mushroom MoId.-Boil
the spinach few minutes, as direct
ed in preceding recipe. Drain,
squeeze, dry and chop fine, pressing
through colandeT with 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 dish 10 cool. When cold
mix with two beaten eggs. Press into
buttered border mold, or place
small bowl or dish in an ordinary
mold to leave an empty space in mid
de. Bake about an hour in slow
oven. When done turn out on to
heated dish and f1ll the empty space
In center with mushrooms cooked ten
der tn butter and few tablespoonfuls Of
cream and little -four thickenins
added. Season to taste with salt
and pepper. Add little squeeze of
Ior,oo f1,f,-a n uoa1 Tka
Spring Beams, ALA Roma.-Choose
young, tender string beans, cut OF
the ends and remove the strings. but
do not cut them, unless they are more
than three inches hong. Wash well
in cold water, letting it run over them
into the eolander. Put them into q
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 thin
tomato sauce. Watch that they do
not burn. as only enough tomato juice
should be added to keep them moist.
caufffower a la Pocono.-Select q
fine young head Of caulifiower, re-
move the outer leaves; cut in several
pieces and wash wen in cold water.
Tie IN piece Of thin cheesecloth, put
into a pot Of boiling water and boil
quickly for rs minutes or half an
hour, unuttl Il Is quite tender. Re-
move carefully without breaking 1t,
and lay on nicely toasted bread. well
huttsreG Mste q half pint oS white
sauce, using chacAen stock, 1t you
have any on hsnd. and sak and pep
per to taste. Whea 1t bofls up. add
some button mushrooms chopped fine,
and cook g fey minutes longer. Re
move from the 6re and add the well;
beaten yolks Of two eggs, Q httisl
grated nutmeg and the Juice Of half,
9 lemon. Vinegar may be used tn
placs Of tho lemon. Do not lct tho
sauce boil sfter adding the egg.
MeIba satad.-Get the Itsifsn peas
X poss,bles II NOT, uss q la1Se variety
es peas whiis young and tender. Have
cupfui Of cubes OF apple and hs1c
cupfd OF celery dice bianched tn cold
water. acidulated With lemon Juice
Seed and cook haR cupful OF fine
largo raSstns. When eboIt 10 serve,
drain and dry the apple and celery
and mix with the peas and ratsins.
Mako French dressing with good
OIL lemon taius, sslt, pappes and
paprika. Beat up thok and light COZ.
ored ard pour over the salad with
garnlsh Of lettuce leaves. Tarragon
vinegar goes well with this salad.
used In place Of lemon Juice. For
change, try grating 'tapt apple into
the dressing. This gives It more body
and q delicious flavor,