Show MEDI CI NAL VALUES OF r I I VEGETABLES ARE MANY MAN VIE WITH FINE FE fRUITS Products of Soil Have Curative Qualities i of lof Their Own Ow Wide Var Variety ety of Edibles l Attract Epicures By AMY ARMSTRONG W V Weare are are going to have today a little dissertation on the winter vege vege- tables Many kinds of them are now ow in the markets and will be for for the coming months and it is well to know something about them not only as to their price but also as to their qualities and tics If we Just knew How to discriminate and to serve vegetables Ju we could cure ure almost ev every ry known ill with them Each has its medicinal q qualities and they all attack some of our organs some organs some someone one some another Carrots are beautifying They ar are heavy in iron and are both a tonic and a blood purifier In a measure they are like olives and finnan had had- dies one dies one has to cultivate a taste for them They have a somewhat odd flavor but hut once cultivated it almost Inevitably becomes a desire French women are very fond of th them m and their beautiful complexions testify to the efficacy of these qualities of ot the carrots As to parsnips comparatively little is known by hy the average house house- wil wife They have a sweet taste which Is not relished by everyone They belong to the family of ot the wild parsnip but hut have none of the characterIstics characteristics character character- of ot this Plant They can be prepared red in many appetizing ways and are especially good for persons in the habit habil of ot permitting themselves themselves themselves them them- selves to overeat They are likewise good for kidney trouble Here Comes Come the Onion Onions s attack the liver They TIey can be he served with many things in com and th there te are arc plenty of of ways In which they can b bp bit prepared to be used as a separate dish One great point in favor of these vegetables is that they are so inex inex- pensive This in the markets markets markets mar mar- ket's there were quantities of them and they were of excellent quality Fresh turnips were 5 cents a bunch or 3 pounds for 10 cents Parsnips were 5 cents a bunch hunch as were also carrots Eggplants are 5 cents each White radishes were 5 6 cents a bunch three bunches bunches' for 10 cents and a dimes dime's worth would be ample for a large family A few green onions were on the stands today selling at 5 cents a bunch or three for a tUrns lime These were small and looked look tender and j I I appetizing Celery is splendid now great bunches at 5 and 10 cents There Ther is a great quantity of bf many kinds of oC f green green goods Depew's Favorite Arrives Chestnuts are with us today fine tine little fellows for those who like them English walnuts are on display display display dis dis- dis- dis play in several places priced at 25 cents a pound There is so o much wonderful fruit on the stands that it seems Impossible impossible impossible sible to attempt to talk about it The Tile I prices have ha not changed much during during during dur dur- ing the week and andone one has but to choose between grapes oranges bananas bananas bananas ba ba- nanas pom granites apples cante- cante loupes and anda a score of others Especially Especially Especially Espe Espe- when one visits the market in person it is the tile choosing which is difficult for all varieties look most tempting One market still clings to strawberries strawberries straw straw- berries and mid has a crate or two i iI a week at least sometimes more They TIley I are excellent ones too ripe and large and sweet Oranges are still fairly high priced ed but they are of ot otI splendid flavor and juicy at least the I best ones are Tl Tile The e best butter hutler came down a peg this tills week weel from 40 cents a pound to 35 cents a pound Other goods are I steady stead Meats iio do not show any marked marle change nor does fish Mrs Louise Palmer Weber food expert is telling us this week about I the winter vegetables and how to prepare prepare pre pre- pare them It It is safe to depend on onI what she says about the medicinal qualities of these vegetables and following fol lowing her suggestions and using her recipes will make for better hotter health in the community The Welsh rarebit rarebit rare- rare bit hit recipe was asked for by a bach bach- elor Carrot Pudding Grate Olie one cup of raw potatoes and andone andone one n cup of ot carrots These may be washed well but not peeled Combine Combine Com Corn bine well Add one and one-half one cups cOups cups of ot Seed Not raisins Now add one cup of tl flour r with which you have sifted one level teaspoon of ot baking powder one level teaspoon of ot s salt lt two teaspoons of ot cinnamon one half teaspoon of ot cloves one teaspoon teaspoon teaspoon tea tea- spoon spoon of ot nutmeg Mix well and add addone addone addone one cup of ot sugar ugar one cup of ot milk mille and of a teaspoon of so soda soSa a dissolved in a a little hot water Place in buttered baking powder cans and steam stean tour four hours Serve with the toll following owing sauce The grated rind of ot two oranges and Juice of the same One cup of ot pulverized sugar one tablespoon of butter creamed Add to the butter the sugar and juice mixture slowly so It will not curdle Hard sauce or brandy sauce may be served with this pudding also It tastes like an expensive fruit pudding and is a beautiful golden color r Carrots With Beef Select small carrots or cut large ones in pieces l lengthwise Have beef chopped as for hamberger Butter Butter Butter But But- ter a baking dish well Place a layer of ot carrots then one of ot chopped beet beef a little salt and pepper and a teaspoon teaspoon teaspoon tea tea- spoon of minced onion Repeat until the dish is full Add about bout two ta tablespoons tablespoons tablespoons ta- ta oC of water cover closely and cook until carrots are This is an n economical and tasty dish There are many other ways of c cooking carrots which will be given from time time- timeto to to time in the Friday market market mar mar- ket Scot page of ot THE TELEGRAM Scalloped Onions Slice the onions thin and boil boll in water enough to cover them Boil Boll gently aI about out twenty minutes tes Rem Remove Re Re- m move ve from the fire and drain keepIng keeping keep- keep Ing lag the liquid for tor soup flavoring Butter Butter Butter But But- ter a baking dish well and place a layer of ot onion In Jn the bottom then a aJar layer Jar of ot cracker crumbs bufter butter bufter salt Halt and pepper n Repeat peat until the tile dish clish is full Pour oyer over all enough milk mUk to cover and place in the gas oven with one burner turned on halt half way About half halt an hour Is ample t r cooking These are arc especially good as a anC nc- nc to beef beet prepared in in th any anyway anyway wa way as the latter is hard on the liver Mutton Chops With Onion Select l loin in mutton chop chops and anil trim off most of ot th the fat lat Place a table tSe- of I spoon of ot butter In Inan an ordinary frying frying frying fry fry- ing pan and add two cups cups cups' of ot sliced onion When these are a golden brown add dd the chops Cover closely and stir front from time to time as essary essary Turn the fire very low At Atthe Atthe Atthe the thirty minutes season with salt pepper pepper or paprika Cover again and arid let cook fifteen minutes Serve on a a. hot pl platter with onions on top of ot each chop Parsnips a la Ia Maryland One half pound cf pickled pork but through to the uiE rind rind ln In small pieces pieced and placed over to boll When it has boiled rapidly ab about ut one half hour lower the lower tire fire fire and and continue to cook an hour and amI fifteen minutes Now add the parsnips which have previously previously previously pre pre- been peeled and cut In slices about one Inch In thickness When these thes have boiled about an hour or until tender add four tour or or five iv ordinary sized potatoes Cook Coole until the po potatoes are ae tender The liquor in iq the kettle is served by bythe the house German wife as German parsnip soup It Is a good deal like potato soup bu but much richer richE Stewed White Radishes Scrap but do not cot peel the radishes radishes and cut them in pieces abo about t tw twp inches thick Place over to hall boll 1 In t salted water and cook until they ca cabe can be penetrated with a toothpick Drain Drai Drain and end add m melted butter allowing 1 th them m to absorb all they will These ar are re exceptionally good served with fish tish Welsh Rarebit In an aluminum or or granite iro Iron pan place two tablespoons of f butter When melted with care taken so a as not to burn it add one tablespoon o ot of flour with which you OU have combIned welt well one half teaspoon of of ot glo ground nd mustard When w well combined add adt one-half one cup of light beer When a athe at atthe I the boiling point a M 1 two cups o ot of I finely grated cream cheese Remove from the fire immediately and beat bea thoroughly Serve a at once on toasted or buttered buttes toast This i ithe Is the simplest kind of Welsh rarebit and can be made easily b by an any n bachelor in liua a chafing l dish |