Show oyster and vegetable stew recommended prepared by the united unald states department of agriculture turnip cabbage cabbag ge celery and onion may be added to an oyster stow to make it quite different from the kind ordinarily served in the course of a series of experiments with the preparation of vegetables intended to develop quick nieth methods of cooking them this his recipe lias has been evolved by the bureau ol of home economics of the united S tates states department of agriculture it will undoubtedly appeal to those who are fond of oysters and may be planned as the main dish for lunch or supper oyster and vegetable stow stew 1 pint oysters U of a small 1 cupful potato wa onion chopped ter fine aln A cupful raw tur 14 cupful celery nip chopped aln fine chopped flue fine cupful shredded I 1 table tablespoon n f u v I 1 raw cabbage CAb liag butter A tease 0 0 n f la I 1 s alt boll boil the turnip in the potato watto for five minutes then add tho the shredded cabbage and the onion and cook for ten minutes minute add the 0 oater oters skit salt and butter and cook tor for a few minutes until the oysters cu curl at the 0 edge add the celery just before serving berving A little thickening may be used it desired for the liquor comes bet vt ot the oysters as they cook cock |