OCR Text |
Show SOME VEGETABLE' DISHES. Vegetable Salads Very Appetising) B This Time of Year Tho Value HHHJ I havo latoly noted an especially, 'HBHJ dainty salad that looks very appetlz- HMHJ ing thoso spring days: Cook soma HMHJ tips of asparagus, somo string beans HHa and a carrot, boiling each until quite, HBHJ tendor In Raited water; have the HHH beans In 2-Inch longths nnd cut into HHH Blonder strips; tho asparagus stalks HHH may bo used for soup, as only the exj HHH tromo tips aro nlco In this salad. HHH Chill a couplo of tomatoes and somo HHH of tho small spring onions called t HHH shallots; theso must bo carefully,. HHH pooled and thon cut Into Inch lengths. J HHH Placo a leaf of lottuco on n salad HHH plato nnd lay tho asparagus tips in a ' HHH Uttlo pllo at ono side, a sllco or two HHH of tomato and a Uttlo heap of the HHH beans on tho other; wash nnd cut o HHJ couplo of new radishes Into rounds. HHJ and lay them In another smulL-hcnpl HHJ noxt tho beans. Servo very cold wth , HHJ French dressing, and tho Balad will HH bo found dollclous. li is a puy carrots aro not oouor hmij liked; thoy are both cheap and whole- HHJ somo, something that can not bo said HHJ of many cntablcs. Thoy should not ' HHJ bo peeled, but woll washed and HHJ scraped; put on in boiling salted HHJ water and cook until perfectly ton- HHJ dor; but they should not cook to a H mushy condition; drain and they HHa may thon bo sorvod whole In a plain HHa whlto sauce, or bo sliced lengthwise HHl nnd dipped In bntter, then fried a! HHa nlco brown in very hot fat. Carrots! HH aro excellent boiled, mashed, sea- HHl soncd with plenty of butter and salt HH and popper, a Uttlo milk added ana HH baked llko mashed potatoos. They HHl flavor loups and stows hotter than HHl any other vcgotablo and should bo t. HH used plentifully at this season. St Louis Qlobo-Dcmocrnt. |