West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1916-02-03
Improved Cooking Methods

improved Cooking Methods
In some cases trained cooks make
especially fine dishes by combining
vegetables and in others secure varie-
ty by some special form of seasoning.
II ia often possible without undue
labor) for The housewife TO apply
these methods to some of her every
day problems with good results.
Now that the girls canning clubs In
the different states are teaching their
members to put up vegetables for win
ter use, there Is a new demand for I'm
formation regarding tho best ways or
using such products. This the experts
in the Office of home economies of tho
department are trying to supply, aud
offer, among others. the following
suggestions:
Every one knows that tho flavor OF
canned peas is seldom just like that
of the fresh ones. and so the house
keeper IL she is wise. takes unusual
pains In seasoning and preparing
them for the table
Many persons consider that a slight
onion flavor improves cooked vogo-
tables, and indeed this fiavoring In
quite commonly used in soups made
from split peas or dried beans. IL IA
equally good with canned peas, and
may be easily introduced I'm the fol-
lowing manner: For n quart can OF
peas use tablespoonful OF chopped
onion, which has been cooked In a
little butter and water until tender.
Add as much salt and pepper as de-
sired. Heating the peas in the sauce
pan the onion was cooked in lessons
the labor OF dish washing that much
"a simple application OF the principle
that a housekeeper should always try
to plan her cookery I'm such a way
that she saves dishes and so spares
herself needless labor.
IL there are ON hand any OF tho
coarser. outer leaves. such as are us
ually discarded from a head of let
tuce, they can be shredded and cook
ed with the onion and added TO the
peas. This use OF lettuce and onion
was suggested by a French method, In
which the young and tender peas are
placed on freshly washed lettuce
leaves and cooked I'm a tightly COW
cred saucepan without adding any
water. small spring onion being us
ually added to flavor the dish. Let
tuce leaves must be very thoroughly
washed before using the plants, es-
pecially the outer leaves, which are
usually spattered with sand and dirt.
A tablespoonful of chopped or shred
ded cooked ham may also be added
with onion to favor canned peas, and
this is particularly desirable when
lettuce is not available. Chopped cell
cry leaves, which might otherwise be
wasted, II cooked with peas in place
)f the lettuce leaves, will also serve
TO give a distinctive flavor.
In some parts OF the world green
peas are considered best when cooked
with sprig OF spearmint. Though
most families In the United States
might agree that tender green peas,
fresh from the garden, need no flavor
ing except salt, pepper. and perhaps a
little butter, they may occasionally
enjoy a little flavor OF mint with the
winter canned peas, When fresh mint
Is not available, the dried will answer
almost as well. u can be obtained in
shops, and any one who has access 10
mint patch can prepare Il at home
by spreading the leaves on plate and
drying them in a warm, but not hot,
oven. In seasoning peas, use only a
very small quantity OF mint, one or
two leaves OF a small sprig
Combinations OK vegetables are pail
atable, and sometimes using two OF
three together IS an economy, since
there may not be on hand enough OF
either to serve the family. Carrots
and peas, either fresh or canned,
make a good and well-known combi-
nation, and here color, as we'll as iav-
or, plays a part. Carrots cooked and
cut into pieces not much larger than
the peas may be combined with them
In any convenient amount. Besides
these stored for winter use, canned
carrots may be used, and they may be
canned az home successfully as shown
by the work Of The girls canning
clubs.
Another combination which many
relish is turnips with peas The fine
ly cut turnips may be mixed with tho
canned peas I'm the same way AS care
rots. or the peas, well Sc onod Wilf
butter, salt and pepper, my bo served
.n cups made OF hollovod out haigesl
Of smail turnips. cooked in salted wa-
Ger until tender. The two vegetables
can then BE- "cornbin 81 wf siacs
cup and conlentq are ealH totether.
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