Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-11-30
TELLS HOW TO COOK
WINTER VECETABI. ES
Mrs M. A. Wilson, Food Expert Describes Way to Pre-
pare Beets Turnips and Carrots-Gives Sugges-
tive Menus for Current Week

'NTPhhSri%h,. 1919 by Mrs; N. A. Wilson,
ooITSr Starchy root vegetables ana
and caulitiowcr nature provides boun-
,iiuiiy for inanl sind. II he vii! but Iced
the calling. clos. indoor living and
we lack Of the usual amount of eNcr-
clS" must b" considered when planning
IN" winter dietary. liccts; turnips. car
rotS. all contain carbohydrates or fucl
FOOD. Their coarse cellular structure
makes them particularly well adapted
Tor our winter diet. Many folk hesitate
hei3re using these ,EeHe'aHieS theF
prefer tho canned product
Much Of The actual dislik" Of 'hose
vegetables Is due 10 the manner ana
method used by the housewife IN pre-
pairing them Tor her table; An TvE"-
tables should bc FIRST graded for size.
IL Two or three sizes o. vegetables ar"
used: the smallest would be orercppn
ed and the largcsi inSur;Cjcn1y done.
Use large tuI'uipS, Do"tS and parsuipS
Tor individual casssr"ie dishos
Wash ana thoroughiy cleanse tho de-
sired vegetable ana covcr with boiling
water. cooiS until tender AND then re
move the skin. and ii tit" vegetable
iS sufficiently i1r%" "I, into taivos..
and then scoop out tn. center. Leaving
leftover meat. etc Nnw l.Nuu Gun IN.
cook ~ tor haShrd-brovu potatoes
Cheese custards ruGd!ugs and s0ur-
nos may b" prepared and served in
these vegetable c.,sserolcs. An era;ins.
meat LOAF mixtures may also bH uscd
as hlling
To Cook Winter Vegetables.
Cleanse Thoroughly and tnen let
stand in cold water until ready to
cook Then place in, Z saucepan and
cover with plenty of boiling water and
cook untIi tender. Drain we'll and then
either mash or chop very fine. rrepar"
seasoning as follows: Place Ia "a
small saucepan
-Four tablespoons Of bacon.
one teaspoon OF salt
one teaspoon OF white pepper.
Two tablespoons Of finely minced
Mix thoroush!y and then add TO The
vegetables This seasoning 'naE be used
on carrots. ,urnips, spinach kalc. csb-
ana celery and also on cooked bcets
Hot Spircd Isr"t>.
Wash and thprouhgIE cleanse the
hccts ana lot stand in cold water Tor
oue-half hour. PLACE !n saucepan
md cover wiih boiling watsr. Cook
under cold running waller. Remove The
* u and cut in either slices or lict
ana ana. e9 f,,s WIZ INK fo,i3%;mg dress
-Four tablespoons Of water the hects
were cooked In.
-Four taDIcspoors q vineraE; :
ham dripping.
one ;easpoon o. salt:
quarter teaspoon OF mustard.
Three Whole cloves.
one teaspoon of sugar.
TWO teaspoons Of coruYtarCh
STIR 20 thorough NIX and men
bring TO a boil ana cook for TWO min
utcS and serve AS a relish
Itummnian Iiret>
Cut the cooked hcc,r In thin slices
and thcn add L. tive sliced bccts four
medium sized onions. cot into thin pa
pcrlikc Slices. Place iu a dccp dish
and prepare a sauce ~ follows Die"
two slices ~ bacon and brown light
~. NOW add
six tablcspopus OF vinegar.
TWO TABLESPOONS Of wgtorS
ON" teaspoon uf Slit
one teas pOon OF white pcDpo-.
puc-half ieaspSon Of mustard
ono eighth teaspoon Of thyme"
-Four Gloves.
Two allSpicc.
ono BAY leaf.
Bring 10 boil and then nour over tho
bccts and chill. Serve