Evening star., 1928-05-11

he cooked as soon after gathering as
nossible, whether you grow them your
self or buy them. II they have to be
kept for long, it is best TO spread them
on the floor Of a cool. dry cellar or
place them in the refrigerator. Lettuce
may be kept for days. sometimes even
growing whittier and sweeter If wrapped
in wet cheesecloth and kept on the ice,
or placed in an air-tight pail or Jar.
wilted vegetables may be frcshened by
allowing them TO remain in cold water
for a while.
we should eat vegetables both cooked
and uncooked. When cooking, baking
and seaming are less wasteful of the
juices. which contain the valuable
mineral and growth-producing sub
stances. The water in which vegetables
are boiled is full Of these substances.
Either use IL in making a sauce. serve
II with the vegetable or save it for
soup for another meal. Young and
tender vegetables which are good eaten
raw. such as lettuce. onions and rad
fishes. served separately or combined IN
salads. help 10 stimulate the appetite.
when an oil dressing Is used in SALADS
tasy AFFORD considerable nutrtment.
Now in The Market.
r,er squash. asparagus. young CABBAGE,
new potatoes, lettuce. greens. raolSneS,
beets, string beans and other things
When meas are young they are very
easy to digest. When cooked ss =
|. vegetable or combined with other fooo
for salads they can take the place OF
meat in the Spring menu. They snouio
first be washed in cold water: tnen
cooked until tender in little ooling
water. whieii should be salteo as Ine
meas become tender Cook with the
cover of. as this helps to keep the green
cdlor. and In this way you get oe-
iicios,s favor. Do not throw away tne
un,iid. as this contains most OF the
favor Use 1T for making sauce or
serve plain with butter or cream. FROM
90 to 80 minutes viii cook young iresn
I peas. ,,,;,..A
II string beans arr somewhat wiiteo
! when you buy them. they must ue mace
crisp and fresh by being soaked II, s. EoIo
strings cut up. then they win cook IKE
fresh beans A nourishing dish " pre-
! Dzred as follows: Break the tender nean
j noss into several pieces and boil tnem
! Il, slightly sasted water. To three quarts
-of t,eans add a small onion. When me
beans are nearly done allow the wafer
! fo boil away. leaving the beans CRY.
season them with pepper: sat ana put
/, ter. then stir into the MIXTURE LNo -
] tstoes that have already neen nlAsrsu -
and cup9ul Of hot sweet cream. re-
TT, r. make 4 rood string bean salad,
hrib three hsrd-boiled egg yolks 70 =
ragte and add salt and one-iou!tn
srnyyftIl Of lemon Juice. Stir this NIX
sire through enc quart Of cooked string
beans and let stand for half an saour.
.T,,gt before serving add ore-third cup
fs,l Of minced Bermuda onions, one
eaIrful Of chopped celery, and one
c,Ipful Of chopped nuts. Aod salsn
dressing
SQUASH and Cabbage.
Summer squash Is q fayorite vege-
table for many people. The common
varieties are the white round kind and
the yellow cYooknecks Both should oe
vrasng. tender. and thin skinned for best
results. Fried Summer squash 2
tasty dish. TO make. pare the Squash
and czit it IN very thin slices. sprinkle
the slices with salt and pile onto 2
plate. Cover With weight 70 extracl
as much juice as possible and lei stano
for iIg hours. Dredge with nour ano
SAME slowly in butter until crisp and
trown. Squash may be fried In less
tine by simply washing. cutting IN
one-hslf-inei slices sprinkling with
salt and pepper. dipping in crumbs, egg
sro crumbs again. and frying In deer
fat. like 6G1gapnts.
f,sbosRe is . iesf vegetable. Be careful
not 20 cook II 700 long or TO lose the
green coiOr. To prepare, cut small
head of cabbase into four parts. cIttit1f
6ogn through the stock. Soak for hall
sn hour in pan of cold water 10 which
knEz fssF rf zMf
THIS "a 10 draw out any insects ina
may be hidden IN the leaves Take from
the water end cut into slices, Have A
large saucepan nalf full OF boiiina
water Put in the cabbage. pushing i
under the water with spoon Add on
tsblespooafUI Of salt and cook from q
70 about 4s minutes. depending upor
the age 81 the cabbage Turn into 4
colandeT ard drain for about minutes
Pit into ch0pping bowl and raince IL
season With butter, pepper. and nlor'
sslt u required Allow Tablespoonful
~ butter 70 q generous pint Of tn
cookec vegetable. Cabbage COOKED IL
this aas viii be Of a delicious fayo
snr may ne generally eaten wsthou
distress jaye tf1e Kitchen w1nc0gf
open 81 ffae top white the cabbage d
igal8Bg sn1 there viii be I1ttie II an,
ador ~ es ofeRe IN the house II fa
ksH pCrk ls desired e0ok this with m
csoDsge SerYe crean1ed, scalio2ea, pisig
or win cheese.
Esdisbes and Cueumbers.
There ere iong sn6 round rshishel
sggt the small ToUnd ones ere nonsldefei
" De tbs best. They are either serve
1ncooEe6 for o relish or they can b
eoefe6 a11 ere then something jlk
tUYnfps IN TASTE To prepare psdssi1e
f0r tke tSipgf remove the leaves stem
end D0p end of the root. seFADe an
serve % crushed ice EAdishes nas
be CIR sttTsetlyely ~ resemble tiliiDl
IN wpseE case they silolIia not b
EeFape1 10 % this, begin Of the ron
enc sna make six jncisions ti3foug
me skin running tnFee-fourths th
length ~ the radieh Pass the knli
under tgs sections " the skin and eI
DOWN IS tar aG the ineisionE Eztens
Place sI3 ColG w@leT and the sAetaoH
Of skin WlD folde bank. giving th
gsdiEn n n9NeT)jke sppesFance,
~ B2Eke eBcunsber s2isd, sire
lsrge clgcDqkeTs Snd 6 large oDion
sprinkle WITH salt sf)d Jet stand oyei
night Drain iei come W i3s DosliT3
pint og1e pl9t N vinegar. one ctipit
~ water toals Iuplgi 81 sugar half
f2sspGoBfsl of UIeck pepper ard on
fAaessoofltsn NJ celery seed Aod th
TlsouHnbefE end onions and siloW III
MIXTURE - fsseb the boiling pCig
again T1R mixture may Ds came
foY future Use "a the recipe me- h
Teo0eed ~ sWH present needs
. For . nlizsd Spring yszstsbss ssls