Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-05-24
ar MRS. NJ. A. WILSON


,c,-,y,oht. 1871. by Mrs. N. A. Wilson.
Vo'p' An rights reserved
THE French housewife really cx.
| cells in the preparation Of vege.
,ablcs Four and oftentimes more ap-
nssr at one time on the table; in fact,
during the growing seas son n large part
~ ,be diet, particularly Of the country
ioIk. is made up largely Of vegetables.
The httlest French housewife knows
,bst 10 retain the food nutriment in
potatoes you should bake or boil them in
their skins.
To conserve the potato when desired
10 peal. plunge quickly into boiling
astcr and cook at once to permit the
,otato TO stand for time in cold water
Lofore cooking or TO cover with colo
rater and start cooking, causes sur
n,isinely large loss of real nutriment.
10 boil potatoes, whether it is de-
,,red TO boil them in the skins or pare
,bcm. cover the. potato with boiling
wstsr and cook until tender. Drain
md then cover the potatoes ip the
saucepan with a cloth OF napkin to
sbsorb the moisture for n few minutes,
While the saucepan containing the po-
tatoes stands in a warm place. This
causes the potatoes to become dry,
mealy and fluffy.
The tiny carrots are the only ones
,hot the French housewife will use.
These she cleanses we'll, drops into
cbe then drains then scrapes of the
aims and then glazes in the following
manner: Place in a saucepan
Fouy tablespoons of bacon or ham
drippings,
Add the carrots and cook slowly.
tossing the carrots frequently.
' Tiny beets and turnipS may be pre-
psred in the same manner.
Aparagus-Remove the pitry part
and then wash we'll In plenty Of water.
Tie the grass In small buncbes and
whirl around In deep pan Of
water 10 remove the sand from the tips.
Tie In a piece of cheeseclotb and then
plunge into saucepan containing boil
Inr water to just cover the grass. Cook
until tender.
Cabbage-Cut in quarters or chop
fne and then cook In very little boiling
water. Cook spinach the same way as
cabbage.
Cook peas in the same manner as for
cabbage.
the strings and then cut the beans In
neat pieces. Cover with boiling water
and cook until tender.
CauliflOwer and Lima Beans-Cover
with boiling water and cook until ten
der. Cook corn and onions in the same
manner.
Satisfy or Oyster Plant-Scrape and
clean the roots and then cut in pieces
and cook in the same manner as for
lima beans.
Sauash-Pare and cut in pieces and
then add Just enough water to cover the
bottom. of the pan and then steam until
tender.
Eggplant-Cut In slices and then
salt for one half hour and then fry.
Or dice and cook in boiling water or
bake.
Tomatoes the skins by
dipping in scalding water and then cut
In pieces and cook in their own juices,
fry, broil or bake or pan.
Attractive ways in which to serve
vegetables:
Asparagus with Hollandase sauce,
cream or with plain melted butter sauce.
Artichokes same as asparagus.
Artichokes and asparagus may be
cooked until tender and then chilled and
marinated in highly seasoned French
dressing and finally served as a salad.
Bects, with Hollandaise sauce or
mixture of melted butter with little
vinegar, we'll seasoned.
Carrots, glazed or in cream sauce.
Cabbage-Plain, boiled. au gratin,
praised.
To prepare a macedoine of vegetables:
One cup Of fresh green peas,
One cup OF string beans. out IN
pieces,
One lorpe cavot, cut in dice,
One cup of corn, either canned OF
dried.
Measure corn after soaking and cook
ing until tender
Too onions, chopped fine.
and Just sufficient water to cover. Cook
very slowly until tender, allowing the
water to evaporate. Now place in a
mixing bowl
One oup Of milk,
Sir level tablespoons Of -four,
0ns teaspoon Of salt,
One holt teaspoon of 1hite pepper.
Blend with a fork and add to the
cooked vegetables. Bring to boil and
cook slowly for five minutes. Now add
four tablespoons of finely minced parsley
and serve on toast.
To smother onions: For serving as a
garnish for steaks, potroasts. with
calves liver. etc. =:
Place four tablespoons of drippings
in a skillet and add two cups of sliced
onions. Let brown, tossing constantly
Now add two thirds cup OF water and
cover closely and let steam or cook
slowly until the moisture Is entirely
evaporsted. Many vegetables are es
pecially delicious in an escallope and IN
an au gratin.
EscalOped Potatoes
Pare six medium sized raw potatoes
and cut in paper thin slives. as for
Saratoga chips. Place n layer Of po-
tatoes in a buttercd baking dish and
then season the layer with a little finely