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Cover and let cook for half hour
where they will not burn. If beans
are liked moist add cup of meat broth,
milk, or water before putting them
to cook for last half hour.
This dish may be -made more sa
vory by frying tablespoon of minced
chives, shallot, or onion in butter or
fat before adding beans. Tablespoon
of fine herbs may also be added to
beans to make them more savory.
CABBAGE WITH SAUSAGE
Six sausages, 1 quart minced cab
bage, y2 teaspoon pepper. Salt, if ne
cessary. Fry sausages crisp and brown
Take from frying pan and pour off
all but three tablespoons of fat. Put
minced cabbage in frying pan and
cook six minutes. Arrange in hot
dish and garnish with sausages.
Serve mashed potatoes with this dish.
CELERIAC
This vegetable is also known as
"knot celery" and "turnip-rooted cel
ery." The roots are about the size
of a white turnip, and the stalks are
eaten.
Pare celeriac, cut in thin, narrow
slices, and put into cold water. Drain
from this water and drop into boiling
water and boil 30 minutes. Drain
and rinse with cold water. Celeriac
is now ready to be prepared and
served same as celery.
PUREE OF CELERIAC
One quart celeriac cut in dice, 2
tablespoons butter, 1 tablespoon
flour, 1 teaspoon salt, 1 gill stock or
cream.
(jook celeriac 30 minutes in boil
ing water, rinse in cold water, then
pi ess througn puree sieve. Put but
ter in saucepan and on fire. When
hot add flour and stir until smooth
and frothy, then add strained celeriac
and cook five minutes, stirring fre
quently. Add salt and stock of cream
and cook five minutes longer. If
puree seems dry, add more stock or
cream. The vegetables varies as to
amount of moisture it requires. It
should be eaten very hot If used as J
garnish, it is generally put in center
of dish and poultry or meat placed
on it or around it. Otherwise it may
be served on toast or fried bread as
a dish by itself.
MIXED VEGETABLE SOUP
Three quarts water, 1 quart shred-
i&rt rahhaef.. 1 nint sliced nntatfv l
pint minced carrot, y2 pine minced $
turnip, y2 pint mmcea omon, l leek,
2 tomatoes, 2 tablespoons minced
celery, 2 tablespoons green pepper, 2
tablespoons butter or drippings, 2
teaspoons salt, y2 teaspoon pepper.
Have water boiling hard in stew
pan and add all vegetables except po
tatoes and tomatoes. Boil rapidly ten
minutes, then draw back where it will
boil gently one hour. At end of this
time add other ingredients and cook
hour longer. Have cover partially off
stewpan. during entire cooking. This
soup may be varied by using' different
kinds of vegetables.
ONION CHOWDER
Three quarts boiling water, 1 pint
mincedc onion, 1 quart potatoes cut
in dice', 2 tablespoons salt, ys tea
spoon pepper, 3 tablespoons butter or
savory drippings, 1 tablespoon fine
herbs.
Cook onion and butter together for
half hour, but slowly, so onion will
not brown. At end of this time add
boiling water, potatoes, salt and pep
per and cookxrae hour longer, then
add fine herbs and serve.
OKRA
Though okra will grow in most
parts of the United States, it is much
more commonly eaten in southern
states than elsewhere. Young pods
should be boiled in salted water until m
tonHpr (ahmit 20 minntesl. flrainpil m
and heated for 5 minutes with cream
(scant cup to quart of okra), table
spoon of butter, and salt and pepper.
o o
Oil in onions dissipates germs, an
nounces a bacteriologist, but you
don't see us loading up on, onions to
furnish drunkenness for any blamed
germ on earth.
