Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-01-06

Prolonged boiling OF root vegetable,
such as carrots, turnips and parsnip
causes almost entire loss OF protein
and some salts. They should b,
cooked slowly. Such vegetables a
dried peas, beans and lentils hav,
hard outside skins which must b,
sbftened before cooking, so they will
require to he soaked for several hour.
before cooking. These vegetables
have the power OF absorbing lime
Hard water contains lime, so IL the!
are soaked in cold hard water tn,
skins will not become really soft
Add a pinch of baking soda to tn,
soaking water. This will prevent tn,
absorption of lime. Boiling water |:
also good to use il dried vegetables
are to soak for amy length of time
This prevents termination.
Carrots Made Savory.
Carrots are decorative in color. hui
as boiled vegetable they are unin
teresting unless properly prepared
This is one vegetable that must b.
well sea soned or 1t will taste iusipit
and fail to tempt the appetite. The
simplest way of preparing them !.
to stew them thoroughly with plent!
tof salt. add cream or butter and d
goodly amount of black pepper ant
serve with huttered toast.
When cooked with ham. carrots
are delicious. For every carrot use
one ounce of ham. Cut the ham
into several pieces. Fry for min
ute in butter. as this develops the
favor. Add the carrots thinly sliced
A pinch OF mixed herbs adds q
further favor. Use just enough
,stock TO prevent the carrots from
Sxticking to the pan. Too much stock
will change this dish into a stew and
will spoil the favor. When the car
rots are tender serve them. Pour
the remaining liquid around them
Carrots are cheap and nourishing and
have many valuable qualities. Pre-
pared in this way they may be eaten
with relish.
To make carrot pancakes. scrape
some tender. young carrots. steam
them until soft and mash enough to
make cupful. Beat two tablespoon
fuls Of butter into the mixture while
hot. Sift a scant cupful of -four with
two teaspoonfuls of baking powder
and one-haf a teaspoonful of salt. add
one-hah cupful of milk and one beaten
egg, and add the mashed carrots, mix.
ing thoroughly and beating until
smooth. Cook on a not. well-greased
pan. This makes eight good-iszed
cakes
For q carrot salad. wash some un-
cooked carrots and crate q SUFFICIENT
amount to I'LL a cup. To two table
spoonfuls of French dressing add a
few drops Of onion Juice and mix with
the prepared carrot. Sprinkle two
tabieEpoonfuis of the mixture over
ftErn hAorf faavnx af la4ttsan.
Appetixing Turnips.
Wash and peel some turnips and
cut them into small cubes. Saute
them I'm butter for a few minutes. DO
not allow them to discolor. Sprinkle
them thickiy with -four. Add milk.
or milk and water. until 1t just shows
between the cubes. DO not stint the
seasoning and add a good pinch OF
sugar. Allow this to simmer gently
until the turnips are cooked. A deli.
cious sauce can be made to serve with
the turnips. To make. beat up the
yoik of an egg. Pour the liquid from
the cooked turnips over this. Add
half an ounce Of fresh butter. Return
this to the pan and reheat. but do
not allow II to boil. This improves
the favor Of the vegetable very much.
A good turnip soup In made an fol-
lows: Pare enough tender white tur-
nips to MI a two-quart measure after
cutting them into slices, and saute
on n hot pan in half n cupfui of melt
ed butter until slightly brown. Add
four tablespconfuis Of -four. one tea
spoonful OF salt, one-hah a teaspoonful
OF pepper. and one tablespoonful Of
lemon juice. and after stirring turn
the whole into three pints Of stock,
prefer ably chicken or veal stock,
brought TO the boiling point In q soup
kettle. stir until the whole In thick.
then run through a colander. return to
the keith to bring again 10 the boiling
point, and serve garnished with SLICED.
hard cooked eggs and picked oysters.
Glazed yellow furnips are delicious.
Cut f0ue TO ssiK yellow turnips. after
boiling. into hah-inch slices. then dip
each slice into strip made by boil
ing q cupfui OF brown sugar or
scra ped maple sugar with a quarter
Of a cupful OF vinegar and water
mixed In equal parts and seasoned
with a quarter Of teaspo0nful al
white pepper. Place each slice. after
being dipped. on a hot, well creased
pan. and place I'm moderate oven
until brown. Remove 10 a hot dish.
place in the warming oven. and con-
finue until all the turnips have been
glazed. Before sending 10 the table
sprinkle the whole with two or three
iablespoonfuls Of grated Canton gin
ger and ground peanuts.
Turnip cuslard In a novel and
tasty dish. Beat two eggs lightly.
add one-haIf feaspoonfui Of salt.
one cupfui Of grated raw white tur-
nip or mashed cooked turnip. one pint
Of milk. and a few drops Of tabasco
sauce. Stir I'm two tabiespo0nfuis of
melted butter and bake I'm moder-
ate oven In pan surrounded by