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Show WORTH GIVING A TRIAL 80MK APPROVED METHODS OF COOKING VEGETABLES. "Carrota Poulette" a New Way of Serving an Old Favorite Stuffed Cabbage Makes Rich Dish Recipe Re-cipe for Mushroom Pie. Carrots Poulette Wash and scrape the required number of carrots, place them In a bowl of boiling water to scald. Tako them out, drain, slice and put them Into a saucepan of boiling water with a little butter In It and boll until done and quite tender. Put a little flour and butter Into a frying pan, cook for a fow minutes, sprinkle In salt and pepper to tasto, and add a little lemon Julco, tho yolks of two eggs and some rich stock. Placo tho carrots In this and toss over a Ore so as to cook without boiling. Turn tho whole on to a warmed dish and servo at onco. Stuffed Cabbage Procure a large head of cabbage, boll It, but removo from the Are beforo It Is quite dono, carefully take out tho middle and Mil the cavity with a mlxturo of a table-spoonful table-spoonful of mlnoed suet, two table-spoonfuls table-spoonfuls of chopped 'tacon or ham, a like amount of other cold meat, ono raw egg, the grated rind of a' lemon, a little grated nutmeg, and pepper and salt to taste. Milk may bo used Instead In-stead of tho eggs If desired. Tie up I with a string and place In the oven to bake for twenty minutes. Placo on a warm dish and pour rich brown gravy around, but not over the cabbage. cab-bage. While baking tho cabbage should be frequently basted with dripping drip-ping or butter, and must not bo allowed al-lowed to burn or become brown. Mushroom Pie Peel and cut In quarters the mushrooms, also about the equal In bulk of potooes. Dutter a pie dish, put In a layer of potatoes, then a layer of mushrooms, another of potatoes, and so on till all are used, seasoning each layer with salt, pepper and butter. Cover tho pie with a crust and bako In a moderate oven. Put tho trimmings of tho mushrooms In a small quantly of gravy and boll for several minutes, then strain tho liquid and season with salt and pepper. When the pie Is cooked make a small Incision In the top and pour In tho gravy. Serve very hot Baked Onions Put six largo onions Into a saucepan with water, or with milk and water In equal proportions; add salt and pepper, and boll till tender.' ten-der.' When done they can bo easily mashed; work them up with butter Into a paste, cover with bread crumbs and bako In a moderate oven. If preferred, pre-ferred, the onions may be boiled whole, put Into a baking dish, covered with butter and bread crumbs, and then baked. |