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Show ) j Fresh Vegetables j , How a talact. Cook and erve Them. ' Tha hoii.keep.r who wl.hea her famtrf In re.ip rail Leneilt, f u,. e!iriv vegn- L tahi, Bna.on m.rk..l. na Boon aa poea.T.le r afl.r aiin-op before h-nl. duet nnd ban- I-tiling I-tiling get In their dendlv work, ir aha le among the nr.t al the green grocer'a. ahe , hna the double rewnrd of aervlng her ,-finllv ,-finllv well nod fea.tltig har own eyna cm , the array of d.wy. rrlap Bprlng colorlnge. . I tier, la no atc h thing aa Itnrriilna In , Vegeiiiiiic. tlre.o things Which lie Until I Wllteal ate sold at reduced prtrea but the rook throws awnv more than lha rear- , k-ler aavea Vegetnttlea shuuld ajwaa ) be crlap and firm. , V'ten pe,i end t.Min poda rafuee ta) er-nok. but droop II,,,,, r ,h, h,inn h are net worth r.iri.lrig home Man. rnnkna cucumbera. radiabea and all aalads ,' ' Btrtngy. and where tlm mlatreae la wlihla dally ranch nf lha nmrk'ts II la beat le b.ry only In daily iiu.ollllea. as freaml- . , I. "-' Ia hnve . I ready Deeay brought lung dlatannea. Th. rraah.at of vegetable be nilnerl by Blovenlr cooking. T1le gen- r mind' .hould alwaya be bom ba , . wilt drtm them In o. ld. clear, on.. It.. f """ "Uf an hour before rooking. 1 .'"V """'hi ba dropped tnte i water that la boiling hrtakly. To He for i a m.onettt ln lukewnrm water or water , will nlcorni m" " ( WHI become Buggy and alrlngy. I For all green ves. 1.1,1... add a leaf. I gno.m of sill to .very half gallon of we. J ter All vag.tnlile, grown undergmund, t tn."? P"t itoe. and tumlpa. should ba) f bulled In unsaliad water, an aalt rnakee L them tough and hard. t Kreeh veg.thl.a ahnuld ba rooked aim- f ZZ.l"" "I"'!. pl",n K,h-orti.e K,h-orti.e wad. dlahna eoegeat winter, not orlan life giving eprlrg Halada aKcuMI n.. Include maul. If aerved al Ihe tvrtf dinner table, and Fr.nch drna.lng Bhnolj he given the preference with the orlop gren anlada ..,.l"''.'r.h''.."n!! ri"'"mb.ra. though a. tain. 1,1. g ln. yfr round frnm ho. liouae. or Notithern flelda. are now more pnl.l.ble an Ihev are apt lo he hvnllr gmwn. Hut It muat he remembered lha. I .i'rfe..o ' f"'1 1 auength- I giving Hem nn the Mil of fare. . I Hpilng radial,., cmmnnly known es button radlabrs. should not be pared andl f laid n water. Title make Ih-rn aorrw F anil Ihey aour quickly 1 t, mmr I h. trimmed, nil asv. one long slett l.r , f le.tf, whh h makes a dainty handle That, . Ihev are dropped without p,,, c.g , water fur an hour They should be saut t. lbs l,bl. In a nest ,,f chn I l,a f f iiciiml era nmy b. pared, thlnlv .lire. j and droppel into clenr Iced water one ! hnlf an luntr before serving II la e, f gn.ve mlal.ik. in follow Ihe old r.ahl.inatf rule of Bonking Ib.m Indefinitely In strong salt water which make, them leather? f til l mora than nr.tln.tllv Irvlpg nn Ihe dlgeailo,, Juat before aervlng. lay then. . on a cold a .lad tllah pour Krench .lraee- I I log over them, and ndd a handful a 1 chopped c. to ke.p the.n freeh Young I onion., thinly ailed, niay ba added te ' the ciiciimbeia whan thay are Aral eoakad 1 In cold water. Asparagus ahnnM hs inntifm by rhtg I ttms. It nm Ive mnde tn aarra donbl f duly Wl.en tha atxlk and tip ara 00.1 It ej m together, tha lip Is eiten nff and th f stalk thrnwn away If tha tins ara cwked anparatelv. the atnlks ran ba anvad for L an. ip. rissin nf asparagua BOitp balng tTls aay ,or ,h Prln dions J To nook tn tips, nit thsm two Inohe I In length, wssh them and rut ssatn Inta 1 three pleoea llo them, dropping them , i In bollh.a s.ilted water, for half an hour. Hava rendv In a dmhla bolter a Whits v aitura muds as follows; Huh tnrslher ' ona tHbleenoon of butter and tha Mtn of , flour, and add half a pint nf milk. Utlr . until ainootn snd add s.ill and rpper la t n ate Taka a hmf of Stale bread rut In fhlek albes and ser.ipa or grate nf lha nutal'ls cruet, and aeoop ,,ut a little hollow hol-low in earn albs Hrurh these natty, shaped sllees of brand with melted butter, but-ter, and brown In a quirk oven. Ho-tnova Ho-tnova the asiizirss-us from ths flra. drnln It snd nils lha llpa neatly In tha pier nf breaj. I'our oer tha asparsgus soma nf lha crrnm smi.-e, nnd serva aa Voil would pa l Me nf anv d'-. rlpilun, garnish- -e-Itig Willi psrs).-y or en. llva If an asparngua eslad Is desired, cut ntf tba tips ss nlrandv ilis--rlbe.l Invlng tha fT stalks awny for soup fook tha t)i-s until ' 1 tender, drnln carefully and set awoy fr.r to get lea mid (ae ready im Kmirb dressing and some rhnppM sweat rwllsh, Mtmellinea r'llled Waldorf rellalt. l.ay a tnhleHpoon of aapnrNgua tips nn a crisp young lettti.-e e,.r. sptlnkle Kahtlv wna chopped rallsh. bour over this the Kreneh dressing ..nd asrva at ones nn Indlvltf-ial nlad plNts. The IngredlsnU fut tula aalad must ba leu no hi. Carrnfa ara fresh from Mother rT-r' "J rarefiiiiy prepared. Ths Amartcan horisa--wlfa does not. aa a rule, know tha ralua of rarioia becuuee site haa not laarnsd t combine them wllh other vsgetablea or alook. as the fiermsna and Vtsnoh flu. tor e-smpls, hers Is s dainty and aHght-ly aHght-ly K tenc h dish whloh ooataltt twaca tir.iirlshinent: i Melect small, uniformly shaped young turnips and young, rrlap carn ta. Allow a tuinlp for est-h poison, cut off tha I atsm and para itsatly. With a sharp-lit.lntvd sharp-lit.lntvd apoon amip out aaoh 'ucnlp, I nmklng a aood-atsed hollow. Alrnmar Iwsnty minutes in unsaltrd boiling water, snd turn upside down In tha warming oven tn drain. In the meant I tna tha oar-rots, oar-rots, cut Into dtre. hava been boiled gently gent-ly far twsnty minutes. Theaa ara drained, I then healed In half a cup f sweat craara with a dash nf aalt and pepper. Thay muat hsat, but nut boll. When ready ta serva pour lha orsatn carrots Into lha hollow turnips, and sand to tha labia gurnlehsd with paisley. t'urrwts cut In sllees and oonked la aoap stock, whUh Is thickened with a labia spuon of Hour and una nf buiter rutt4 together, furm an apMtUetng and nourishing nourish-ing dish. This may ba ssrvsd on txt-I txt-I angles of toaatatl bread. I Hpirmrh la deeplae.1 by many a family because It la not wall cooked and asrvsl I I'roperly romhlned wllh a tnsat dlah and daintily gsrulahsd. It should bavs a frw 1 giient plate on tha spring mnnar lab, a. 1 ' 1'repars the aplnach ciirefully, as a aug- ?esllon of grit Is extremely unpleasant. ash In cold w I sr. sepurata tha las v as I and wash aaitln. dipping tha leavsa la I and out of lha water, raihsr lhau rinsing I them ground. Lift out of tha watsv I llgntiy. having all sand behind, throw II f tna. a hot kettle, add anouah watar-a cup or leaa lo keep li from burning, and wnt.'h It uarerully until II wins down lata tha wstsr. Then sprinkla It with aart aa4 cnk slowly for twenty minutsa. . Thla la a graat impruvsment arar tha old-faablotiad Idas at plunging ai-Jnacb Into an Indefinite amount of water an 4 red in Ing tha waiar altar tha aplnaca 1 wilts. Whin duns' dialn It thoroughly, chop flna and return to tha s.iut-spaa with salt, pepper and a tablespoon or 1 k two nf hiitlsr. according to Uia amount 1 f of splnail. you hate uuoked Heal thla I Ihroi-nli. and force Into hot ctiatard eupa B , to mold. Hava rendy soma suuarsa f I I toast and soma snucs Iloisndalsa. Now I ' I take a larga plnttsr, alt. a ths hot boiled , beef tongus. which will form your meat ' cofrsa. and plls In tha canter uf tha platter. Aro una this arrnnga tba spin- it' J ach, turn ad out from ths custard moMg l I on to tha tonst, and pour aruund It tba ? , gauca made as follows1 . 10.1k a hay leaf and a yery small chopped onion with two tablespoons ef : tM 11 u - n vitieg..r. As soon aa It t-ojurs ta ths boiling point aet selda to ooul Hub , two tuhlMSpooiis of butler Into one of flnur. set over tha stove and add grad- f ually oue-hulf pint of boiling water. ' f fttraln tha Vltisgi,r and add to thta mis- ' lure. T.-ke Ihla from tha fire, beat la , p the yolks of two skis, hast agaUi. arid 4 Sapper and aalt and strain before pouring , : around the aplrmi-h He rnrsful not r to 1st tha satire 00k hard after adding the eggs or It will rurdle If farragur. 7 vinegar la not at hand aubstltuia kuiua I Jules $ After tha s a uee I was bean poured on tha i spluitih the top or .-..oh nttta mouud may be set off by a shre ut hard-boiled aag. or a hIukI sM'tlon of an egg rut In quaxtera f or eighths. rtshlnytun Star. ft |