Evening star., 1921-01-14
RECIPES FOR HEALTH-GIVING
VEGETABLES NOW IN SEASON

Wash. peel and chop enough onions
TO make one pint. Prepare in the same
way enough white potatoes 20 fill a
quart measure. Place the onions in a
kettle holding three quarts of fast
boiling water. Cook for thirty min
to taste and cook for an hour longer
While cooking. season with one tea
spoonful each Of minced parsley. cher
VI! and sweet peppers and add two
may be Drowned in the butter before
adding to the water. in which case
more fat will be required To in
crease the food value use part milk
instead OF all water.
Onion Custard-reel and slice and
mlnce ten medium-sized new onions. fry
until pale yellow in sweet butter. Have
beaten fn1r eggs in one pint of milk.
add to the cooked onion. season with
| salt and nutmeg. beat we'll and rour
! into baking dish. Cook for fifteen
/ minutes in a rather brisk oven
! Saratoga Fried Oni Ae-Cut into slices
and soak them in milk for ten minutes.
| then din them in flour and drop into
: boiling Fat. deep enough to cover them.
! When tender take out with skinner
and place them on brown paper to alb
! sorb the grease A French fashion is
| to cut them into thick slices and let them
separate into natural rings. drop into
cold milk for ten minutes. drain. cover
well with -four and fry. These are ex-
, cellent to serve with steak or veal cut
I let's.
, Fried Onions and Apples-Slice some
peeled onions and twice the amount of
| tart apples. Season with salt. fry to-
gether i'm sizzling butter or drippngs
! until tender and Drowned.
, Onions and Cream Cheese Sandwiches
| TO .one-half pound of soft cream
cheese add minced young onions and
1k.a1 1nt1 clt
of brown bread. sea souing well.
Onion Sirup for Colds-An old
fashioned remedy for cold or hoa arseness
| is onion sirup made as follows: Peel
and slice the onions and cook them in
! sugar. or slice them sprinkle with
! sugar and let stand until the juice forms
a sirup, Hot baked onion will also re-
| lieve earachc.
How 10 Use Celery.
Celery is especially good for rheu-
| matte or nervous persons and is more
| digestiole cooked than raw Now that
| it is at its best and plentiful in the
| markets. directions for its use may prove
! of interest to the young housekeeper
and serve as reminder to the more ex-
! perienced one who is apt to forget from
F.; season to season.
/; No particle of celery should ever be
| tIi u"i away. iIic WiilLe STAIN, DcS!ut>
/ being used as it generally is. salad.
/ an appetizer or garnsh. may be made
! into fritters. stewed fried creamed or
| made into a delicious puree. The
| coarscr stalks after being scraped, will
make a cream of celery soup. the tops
| cut from the bleached stalks can he
boiled well seasoned and served as d
| vegetable. and the green tops make an
| excellent pot herb. They can also be
| dried and powdered and saved for sea-
soning soups sauces meats and force
! meats. Celery served as relish or
with a salad should be ice cold other
| wise it is almost tasteiess.
Fried CeIery-Cut pieces of the lar
| ger stalks in three-inch lengths. After
| being scrapcd wipe each dry and dip
! in egg then in bread crumb and fry
| quickly in smoking not fat. Drain on
brown paper and serve hot. 1t is a
good relish with creamed fish or seal
loped oysters.
Celery Cutlets-Mix together one cup
of cold baked beans. one cup of chopped
! celery two tablespoonfuls of melted but
ter. two beaten eggs. one scant tea
spoonful Of lemon juice. salt and pepper.
Shape into cylinders. roll in cracker dust
and fry in deep fat.
some stalks of white celery until tender
in boiling salted water: mix with good
cream sauce and generous sprinklins
of Parmesan cheese. fill patty shells or
individual ramekins. cover with fine but