Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-11-06
N MRS, NJ. A. WILSON

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V1nNTER vegetables are now in the
wv markets. and viii offer the house.
vito variety IN the menu at a reason.
| aha price,. When one mentions squash,
numpkin, celery. parsnip. bcets, tur-
nips. carrots, brussel sprouts and cauli:
Tower, 90 we'll a. the kohl rabi, and
both white and sweet potatoes, the iist
Wonld scem ample for our choice. -. .
DO not purchase any vegetable II c inc
family does not care TOR It.: T.: 10 9e.t mattSs tS;s
nSw nnSTchssimsP ssGnP q i, food S Without regard to
The likes and di.likes Of the family Is
spt TO prove quite .wasteful. Variety
ia the spice Of life. and the wise house.
wifc Il never tired OF bringing the
anne old standbys to her table. pre-.
Dared and dressed in new ana ut.
fractive dishes. Today ! have some
distinctly novel methods Of serving Just
the ordinary common variety OF winter
vegetables.
Brsised Cdery Flemish
Tho ill.shaped and poorly bleached
stalks Of celery may be used for this
dioh, Cut the stalks in Ave. Inch pieces
and trim the roots to remove all dis
colored parts, plunge into boiling water
and cook for fifteen minutes. IL IL best
10 tie the cut end Of the celery with
Q piece Of string to keep the branches
In shape. Drain. Place In skillet one
hot roll the cooked celery In flour and
place in tho skillet to brown nicely.
when the celery 10 nicely Drowned add
six tablespoons Of hour. Brown -four
we'll and add
Ono CUP Of canned fomatoss,
One cup Of tcdtcr.
Too onions, chopped dHe.
Blend we'll and simmer slowly for ten
minutes. lift the celery on strips OF
toast: pour over come OF the gravy
and then sprinkle thickly with grated
cheese and serve.
Baked Turnlps
Wash large turnips, scrubbins well.
and place In large saucepan and cover
with boiling water; cook until just
about tender; drain, cool. Remove the
Ckins and with spoon SCOOP out tho
eenters, making q cup from the turnip.
Mince very 6ne tho turpip taken from
Place in skillet two ounces Of either
salt pork or bacon minced fine. Brown
nicely and add two onions minced hne.
Brown nicely and add
the prepared pulp from the center OF
the turnip; mash and cook like for
fried potatoes and season well with salt
and pepper. Fill into the prepared
sprinkle with breadcrumbs and grated
cheese; set in baking dish and place in
hot oven for twenty five minutes, bast.
ing every five minutes with teaspoon
Of melted butter.
Cabbage ~ Gratin
Chop cabbage as for relish; place
IN pan Of cold water for fifteen minutes.
then drain; cover with boiling water
and cook for ten minutes and turn in
the colander to drain.
Place in saucepan
Tteo cups of milk.
One-h0if cup Of f0pr.
Blend to dissolve the -four and bring |
70 boiling point; cook for avo minutes
FoNr tablespoons Of finely m'roed
pevslev,
Two onions. minced fine:
Three. quarters cup Of the green |
leares Of celery, minced fine,
Tno teaspoons Of salt,
One tedspo0n Of pepper.
Onc.hd cup of grated cheese,
One quarter cup Of melted butter.
Blend we'll and turn in baking dish !;
sprinkle the top thickly with bread.
crumbs and one. .quarter cup Of grated
cheese; bake in moderate oven for
thirty Eve minutes.
Br,lsssl Sprouts Italian
Look over one.half box of sprouts
and remove all wilted or d,,.ssnored
leaves. wash we'll. Place in saucepan
and cover with boiling water and cook
until tender. Drain and turn on cloth
o. absorb the excess moisture. Left over
cold cooked sprouts may also be used
for this dish.
Mince fine sufficient green tops Of
celery TO measure one e-half cup; place
In bowl and add
J,ro onions, minced fine,
Tiny bit Of garlic.
One.hdlf teaspoon of thvme.
Add this to the brussels sprouts and
blend we'll.
Piace in mixing bowl