Weekly journal-miner., 1922-09-13
Nnts to %ung Cooks

Ibeets and carrots are so sweet and tender, yet are now large enough to feat. Heads of cau1iflower are begin ming to form, summer squash are reaching an edible size, peas are plentiful and new potatoes are ripe to pull out of the soft earth.
 How to cook them? Many delight ful ways of varying the menu may be found. No foods are more healthfu1 and delicious than fresh crisp vege- tables when properly prepared. They can be baked, scalloped, fried, creamed and boiled, every way giving a new flavor and zest to the home1y gar den products.
 Try these recipes:
 Fried Asparagus Blanch the asparagus a few minutes, drain and dip each piece in batter and fry in hot fat; when done, sprinkle with salt and serve hot.
 Asparagus Creme
  Put one cup of cold cooked aspara- gus through a sieve and add 5 cups of chicken stock. Bring to the boil ing point. Beat the yolk of one egg and add. Heat thoroughly, seasoning with salt and pepper and l cup of Alpine Milk.
 Spanish Beans Boil one quart of dry beans; when soft, drain and put in baking dish; add can of tomatoes, 1 onion, chopped fine; brown slices of bacon and lay On top; season to taste and bake one hour.
 Creamed Cabbage Boil the cabbage and chop into fine pieces. To a pint of cabbage make a cream sauce of cup of Alpine Milk, 1 teaspoonful of fat and 1 tablespoon of flour, A a teaspoon of salt and IS teaspoon of pepper. Mix the cab bage in the sauce and put in grcased baking dish. Put a layer of buttered crumbs over the top and bake until the crumbes are brown about fifteen minutes is the average.
 New Carrots ocrape the delicate skin carefully and eave the carrot whole. Cook in boil ng water until soft. The young car rot will cook in about 20 minutes. Drain and serve either buttered or in cream sauce
 Cauliflower au Gratin Cook the cauliflower in very little vatet; throw off water Squash the arger pieces and add little Alpine Milk, some. bread crumbs and pinch of salt. Butter lightly the bottom of | dish Casserole in English.) Put he cauliflower into it. Powder we'll with cheese and bread crumbs. Toast or twenty minutes.
 Corn cut from Cob Jorn may be cut from the the cob nd heated with butter, pepper and
 little Alpine Milk. For this dish ook the ears five minutes in boiling water to set the juice. Then with a harp knife cut through the center of ach TOW of grains and with the back f a case knife press the grains of orn from the hulls. Put the corn T a saucepan and season with salt, epper and butter Add enough hot lilk to moisten well and cook in ten minutes. Serve at once. he raw corn may be cut from the ob and treated in the same manner.
 Escalloped Corn )nc quart fresh sweet corn put trough food cutter, then place in a uttered baking dish, alternating lay rs with light sprinkling of cracker -umbs; season with salt and bits of utter; fill dish with Alpine Milk, iluted with one-lIalf water, and bake of an hour. Canned corn may be 5ed
 Fried Eggplant eel eggplant and cut ill thin slices. y the slices on dish, sprinkle with Ut between the slices and press with slight weight one-holf 10 one hour. iipe the slices, dip in egg and bread 'umbS; frying hot fat. Sprinkle with reese crumbs if desired
 Mushroom Croquettes iN fried chopped mushrooms with lpine Milk sauce to a moderately ick mixture Form into croquettes, 'll ill bread crumbs. dip in egg, roll gain ill bread crumbs, fry ill butter.
 Green Peas, Spanish Sauce lace quart of green peas in sauce m with tablespoon of butter, rig of parsley and ane small onion. cam until peas are tender. Add one p of stock, one small tomato cut dice, tablespoon of sugar, and inner for 20 minutes Thicken with Q beaten yolks of two eggs and rye oO toast well b,ttfered