Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-12-11
USE OF WINTER VEGETABLES
URGED BY MRS. WILSON
She Cires Appetising Uays Of Preparing aicty Of Them
You'll Hdnt to Try Carrot Croquettcs and
CduIifotUer Sd!dd
BY MRS. VI. 4. WILSON
'SOpp'i2ht. i92O, bV Mrs. N. 4. Wilson.
rights rCgcrrci,J

ssVppti9ht. i92O, by Mrs N. 4. Wilson. Al
rights rCycrrcd.J
DAME N'tnr" provides suitable food
for man. II he will but let his per.
verted taste recognize the fact. The
spring. summer, autumn and winter
vegetables can b" found in every mar
ket. and tf III" housewife will but try
serving the scasonahlr wintry vcgc-
tables instead of the hothrusc and
csnncd varieties .hc VIII give to tho
busy man and woman Of her nousc-
hold foods that the jody really needs.
Our hardy winter vegetables are sell
dom used as staple winter products.
rather they are 'cft for the foreigners
TO eat while we aati,f, oursc.rc, with
an occasional mss OF those much
needed, succuicut winter vegetables.
Beets. broccoli, oruesr1, sprouts.
cabbage. cauihowcr, celery. carrots.
eelcriac koh.r .rabi. le"h>. onions.
pumpkins. rndi>hcS. 'u~nip< rarSrips
spinach, lettuce. cUdiyr. ruu,ginr.
parsley, w0tcrCrc>S aud herb greens are
among those available FOR llno this time
Of year.
Each vegetable has n son>on Of its
own and Mother Nature has dcvclored
The above list for our winter food. II
they are gathered when full grown.
juicy and full "f flavor. ana cooked
properly. they will provide a feast fit
Tor the gods. When s"lcctin. these
vegetables choose the small or medium
size in preference TO the large ones.
Bccts
Wash and boil tho hccts unit, ton.
Der and then drain and remove tho
skins. They are now rcndy to BE-
prepared in many delicious wnra. such
as spiced, sliced and covered with hot
spic"d vinegar. pickles, sliced with two
onions to every six beets and then
covered with vinegar.
Sweet. Spced. Hot Buttcred Beets
Cut in dice and udd 70 every six
bsets:
Onc tCnSpO0H ~ sugar.
On" Tablespoon Of mcitci butter.
-Four tdblCSpO0nS o. rinCg0r.
Toss dnd then SCrrc hot
Beet salad: Cut the hrcts in dice
ana then place on crisp leaves Of lettuce.
Sprinkle with grated onion and lit
Gle finely minced parsley. Serve with
ffench dressing and garnish with slices
Of hard boiled egg.
Beet Garnish
For stews goulashcs. Sa'ad. etc,
Chop four bectS fine and then place in
bowl and cover with
One grated onion.
one-hdt cup Of finely chopped pars.
One-hdt cup Of French dressing.
Toss in dressing and let mariuate for
one hour, then turn into sieve AMI
let drain. Use as a border.
Broccoli
Strip off the side shoots and leave
only the top. Cut the stalk close to
the bottom Of the branch and place in
z pan Of cold water for two hours.
Then tic in piece Of chcesecloth.
Plunge into saucepan Of boiling water
and cook for twenty five minutes. LIT
and then draiu and turn on hot dish.
Cover with well seasoned cream sauce.
Sprinkle lightly With grated cheese.
Serve
Holland Dutch Red Cabbage
Chop very fine one medium sized head
T red cabbage and then place in
% ulhA anu uGu lOut Idft apples,
pared and cored and sliced very thin:
Three tablespoons Of bacon fat.
TwO tablespoons of cqtcr.
Cover closely and steam slowly for one
hour, then season with salt and pepper
and then place in a small bowl:
TtcO tablespoons ot vinCgqr.
One tablespoon Of -four.
One tGbleSpOOu Of CUrrdnt jellV.
Stir TO blend and then add to the
cabbage and cook for five minutes. Toss
frequently and then turn into the vcge-
table dish and cover the top lightly
with grated cheese.
Carrot CroQuetteS
Wash and scrapr four large CARROTS
and then cut in pieces. Cook until
tender and then drain and mash fine.
Minco three slices of bacon fine and
then brown in a frying pan and add the
prepared carrots, and