The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-05-21

oyster plant, because the flavor sug-
gests that of the oyster, particularly
when the boiled vegetable is sliced
and fried in butter. Satisfy is one
of the roots that may be left in the
ground over winter. thus making this
vegetable available for the late sum-
mer, fall and spring.
To prevent the root from turning
dark it must be dropped as soon as
it is pared and cut into a mixture of
-four and water made slightly acid
with vinegar. For 6 good-sized roots
mix together l tablespoonful of vine
gar, 2 tablespoonful of -four, 1 tea
spoonful of salt, and 3 pints of
water. Place the stewpan on the fire
and cook the satisfy 80 minutes,
counting from the time it begins to
boil. Drain and serve in a white
auc Or mix together n table
spoonful of butter, half a teaspoon
full of salt, one teaspoonful of lemon
juice, and l t%easpoonful of minced
parsley or chervf1. Add this to the
drained satisfy and serve at once.
Beets
BeetS are amOung our most useful
vegetables, since they may be had
all thru the summer and may also
be stored in good condition for
winter use. Sometimes beets are cut
in small pieces, after boiling, and
served with white auce, but the
most common as we'll as the most
palatable way of serving them is
with butter.
Beets With Butter
Wash the beets, being careful not
to break the skin. Put into a stew.
pan and w generously with boil.
ing water and boil until tender
Young beets will cook in one hour
AS the beets grow old the time OF
cooking must be increased. In winter
this vegetable becomes so hard il
may require four or more hours OF
steady boiling to soften it. 1t is then
only suitable for picking in vinegar
after being thoroly boiled.
When the young beets are cooked,
take them from the boiling water
and drop them into cold water. Rub
off the skin. Cut the beets in thin
slices and season with salt and but
ter. Serve at once.
Celery
The culture of this vegetable is so
general that one can find it in large
markets nearly every month of the
year. Celery is at it's best in the
late fall and early winter. when the
weather has been cold enough to
crisp the blanched stalks. This plant
is most useful as a salad and flavor
er, but is perhaps most commonly
eaten raw, without any dressing ex-
cept salt, as an accompaniment of
fish, meat, etc.
Only the tender, inner stalks
should be eaten raw. The hard, out
side stalks make a delicious and
wholesome dish when properly cook
ed. When thus used, celery should
be blanched and served with a sauce.
Stewed Celery
To blanch celery in cooking, re-
move all the leaves from the stalks.
Scrape off all rusted or dark spots,
cut into pieces about 8 inches long,
and put in cold water. Have a stew
pan of boiling water OF the fire, wash
and drain the celery and put in the
boiling water. Add n teaspoonful
of salt for ever 2 quarts of water.
Boil rapidly for Is minutes, having
the cover partially off the stewpan.
Pour off the water and rinse with
cold water, then drain. The celery
is nov ready to finish in the follow
ing manner: Put the celery in the
stewpan with one tablespoonful of
butter, and n teaspoonful of salt
for each quart of celery. Cover and
cook slowly for Is minutes. Shake
the pan frequently while the celery
is cooking. Serve hot.
Onion
This vegetable is the most useful
of all our fla%vorers, and there is
hardly a soup, stew, sauce, etc., that
is not improved by the addition of
I1O lulOu udNOI. Ao d fOSGtdDl6 Lu6
onion may be prepared in a variety
of ways. The white onions are the
most delicate and are therefore more
suitable as a vegetable than the yell
low or red variety. The large Span
ish onions and the Bermuda onion
are also delicate and suitable for a
table vegetable.
Boiled Onions in White Sauce
Peel the onions and cut off the
roots, dropping into cold water as
fast as they r peeled. Drain from
the cold water and put in a stewpan
with boiling water to cover generous
ly. Add a t~easpoonful Of salt for
each quart of water. Boil rapidly
for 10 minutes, with the cover par
TALLY off the saucepan. Drain off
the water and cover the onion with