The Washington times., 1926-02-01
Vegetable
Novelties for the
Winter
New Dishes from Tested Recipes
to Vary the Menu


Never a winter season passes
without some entirely novel and
altogether delicious mode OF cook.
ing the old and familiar vegetables
making its appearance, and every
housewife who has the proper
pride in her culinary achievements
wants to know exactly how it is
done.
Potatoes FlOrodora
Select six medium.sized potatoes.
round rather than bng. Wash
them carefully and cut slice from
the top and bottom of each. Scoop
out as much potato as possible
without harming the skin. Place
the potato shells in cold water while
preparing the filing To do this.
brown one small onion chopped
fine in one tablespoonful of mar
garin. Add six naedium-sized mUsh-
rooms chopped fine, one table.
spoonful of flour. one teaspoonful
OF chopped parsley and the po'
tato mixture which has been
scooped out of the potato shells
and chopped fine. Saute until the
whole takes on a golden brown.
tint. Then add three tablespoon.
fnls of milk and cook until the
mixture thickens. Stir in care
fully the yolk of one egg. two tea
spoonfuls of salt, one-fourth tea
sroonful OF pepper. and one,fcurth
teaspoonful of paprika Drain the
potato shells and fill them with
this mushroom mixture, piling 1t
slightly in the center. Rub the
surface of the potato with fat and
bake them at 500 degrees +. for
thirty-five minutes or until the
potatoes are well baked. Serve
each potato on DOLLY with a sprig
Of parsley.
Parsnip CroQuettes
Parsnip croquettes are very tasty.
Wash and pare four medium-sized
parsnips and cook them until they
are tender, in slightly sailed boil
ing water. to which a little lemon
iuice has been added. Drain and
mash them thoroughly. TheD add
one tablespoonful of butter. one
and one.half teaspoonfuls of salt,
one.f0urth teaspoonful each of
pepper and paprika, and one egg
beaten thoroughly. Stir the par
snip mixture over the fire until IL
is of a creamy consistency, and
then spread il on platter to cool.
When cold, form into cakes or cro-
Quettes. dip in fine. dried bread.
crumbs again. Fry until a golden
brown in deep Eat at $50 degrees
r. Serve with sprlgs of fried
parsley and chilli sauce, or garnish
az preferred.
Dreamed Jerusalem ArtichOkes
Pare eight artichokes thinly, cut
~
q bowl of cold water to which a
little lemon juice has been added
10 prevent discoloration. Cook them
ili boiling, sailed water until ten
der, then drain: arrange in vege.
table dish. and pour well-Sea
soned white sauce over them. al
lowing one and one-half cupfuls OF
white sauce to two cupfuls of cubed
artichokes. When served au gratin,
boil the artichokes until tender and
then prepare in the same manner
as potatoes au gratin.
Jerusalem ArticEoIxes a PIaIienne
Pare eight artichokes. cut them
IN balls or fancy shapes, and drop
I'm calculated water to prevent dis
celebration. Melt two tablespoon
fuls of butter in a trying pan, add
teaspoonfuIs of salt, one-fourth
teaspoonful of pepper, and one
tablespoonful of lemon juice. Cover
and cook over slow heat for five
minutes. stirring the artichokes &C.
casionally to prevent sticking. Then
add two cupfuls of bouillon stock
or boiling water and cook the arti-
chokes until they are tender. re-
plenishing the liquid il necessary.
Strain the vegetables. thicken the
sauce slightly, season and pour
over the vegetables.