Salt Lake Telegram | 1936-04-09 | Page 14 | Radishes Are Tasty Cooked

1 Radishes Are AreT T Tasty sty Cooked By MARY E. E DAGUE Have I ever told you about creamed radishes I 1 had them first at A friends friend's who had kept house hous for tor years before discovering the P possibilities possibilities pos pos- M- M of radishes cooked Custom has est established bUshed th the crisp radish as a raw food to be served with celery and olives and we have completely overlooked the fact tact that it belongs to the turnip family and lends Itself happily to cooking The next time you find a three- three for bunches bar bargain aln Invest eager eagerly eager eager- eagerly ly and try some Iome radishes au gratin or creamed radishes Here Is the recipe for tor radishes au gratin Three cups round red oo radishes 2 tablespoons butter 1 tablespoon flour cup milk U cup water In which r radishes were parboiled teaspoon salt 4 tablespoons grated cheese 4 tablespoons buttered bread crumbs Wash radishes carefully and cut cutoff cutoff off ott root and stem Cook In boiling salt water for tor fifteen minutes Drain from water saving saving 4 tablespoonfuls for sauce Put radishes into a buttered buttered buttered but but- baking dish and cover with sauce made with butter and flour cooked together with milk and radish water added Sprinkle top with crumbs and grated cheese and put Into a moderately hot oven to melt cheese and brown the top It will take about twenty minutes Serve from baking dish