New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1914-06-22

Shell enough fresh lima Deans 10
make two pints. Put them into DOLL
ing water to which has been added
little salt and boil until they are ten
der Drain the beans and put them
into a stewpan with half pint OF
stock. a few finely chopped savory
herbs, salt and pepper. Stew the beans
until the liquor has cooked down ana
then add gill of cream in which the
yolk of an egg has been beaten and
dash Of sugar, and let all heat together
a few minutes without boiling; then
serve.
celeriao with Tomato Dressing.
Celeriac. which is turnip-coated Gel
cry root, may be had three or four TO
the bunch on the vegetable stands
Pare and quarter them and boil un-
til tender in slightly sailed water. ADD
a finely chopped CUP bunch and herbs
to a large can of tomatoes; boil TWEEN
ty minutes, strain, add salt, pepper,
dash of sugar, a tablespoonful OF Man.
dalay sauce and few drops Of kitchen
bouquet and thicken with butter and
-four mixed to paste. Pour over the
celeriac and serve hot.
DeviIled Cucumbers.
Pare, quarter and take the seeds
from six cucufnbers, cut in incn
lengths, drop into boiling water with
a little salt in it and boil six minutes.
Drain and put layer into buttered
baking dish, then layer of hne
crumbs, salt and pepper, a dash OF
sugar and a teaspoonful of finely
ground nut meats; continue until the
quantity is used up, then pour over
all cupful of tomato sauce (not too
thick), sprinkle with grated cheese and
bake a delicate brown. A little of the
sauce may be kept to serve in tureen
/ if desired. The mixture may also be
used in ramekins.
Baked Marrow, Sour Cream Sauce.
Wash and cut two vegetable mar
rows in half and scrape out the seeds;
make a savory stufhng OF crumbs,
chopped onion and celery, twelve
seeded raisins, a tablespoonful OF
chopped pecan meats, teaspoonful OF
cold boiled chopped ham, a table
spoonful of cream and two of sherry;
bake in moderate oven until the mar
row is tender enough to scoop out of
the shell. Set the marrows on bed
! of parsley and serve. The sauce is
made of cupful of sour cream beaten
with the juice of lemon and tea
spoonful of sugar, and is served in a
tureen.
clorified Cabbage.
Take fresh new cabbage, pull all
the leaves apart, wash thoroughly and
boil until tender. Drain in a sieve so
no water remains. In stewpan put
a cupful of cream, lump OF butter,
pepper and salt, a dash of sugar and
little grated nutmeg. When melted
together add a wineglassful of sherry.
Put in the cabbage, and when hot
send to the table.
1t is we'll to remember that all green
things that grow above ground should
be cooked in water that must boil as
!, they are added. The pot should not
{; be covered or the vegetables lose their
= color. All the root crops may be put
, on in cold water and allowed to boil
covered to make them tender.
{ Almost all cookbooks tell the length
of time required for cooking the vari-
, Gus vegetables, and experience teaches
, the little tricks that make them espe-
, cially appetizing.
All vegetables should be kept dry
. and cool. Lettuce and other things
, designed for salad use are the only
, ones that require close proximity to
the ice, but it is better for them not
m come in direct contact with 1t.