RECIPES 



1817 



year from the planting of the seed. Cut- 

 ting should not be continued after the 

 flower heads begin to form. The flower 

 heads may be cooked the same as broc- 

 coli. 



KOHLRABI, OR TURNIP CABBAGE 



Wash and pare the vegetables, then 

 cut in thin slices. Put into slightly- 

 salted boiling water and boil, with the 

 cover partially off the stewpan, until the 

 vegetable is tender. This will take from 

 30 to 50 minutes. Pour off the water and 

 season with butter, salt and pepper. 



Kohlrabi may be boiled with pork in 

 the same way as cabbage. The cold 

 boiled vegetable may be served as a salad. 



OKRA 



Though okra, a variety of Hibiscus 

 with mucilaginous edible pods, will grow 

 in most parts of the United States, it is 

 much more commonly eaten in the South- 

 ern states than elsewhere. The young 

 pods should be boiled in salted water 

 until tender (about 20 minutes), drained 

 and heated for five minutes with cream 

 (a scant cup to a quart of okra), a table- 

 snoonful of butter and salt and pepper. 

 Okra is also a common ingredient of 

 soups. 



ONION 



Boiled Onions in Wliite Sauce 



Peel the onions and cut off the roots, 

 dropping into cold water as fast as they 

 are peeled. Drain from the cold water 

 and put in a stewpan with boiling water 

 to cover generously. Add a teaspoonful 

 of salt for each quart of water. Boil 

 rapidly for 10 minutes, with the cover 

 partially off the saucepan. Drain off the 

 water and cover the onion with hot sweet 

 milk (a quart of onions will require a 

 pint of milk). Simmer for half an hour. 

 Beat together one tablespoonful of but- 

 ter and one level tablespoonful of flour. 

 Add one teaspoonful of salt and one- 

 fourth of a teaspoonful of white pepper. 

 Gradually beat in about half a cupful of 

 the milk in which the onions are cook- 

 ing. When smooth, stir the mixture into 

 the onions and milk. Let the dish cook 

 10 minutes longer and serve. 



Stewed Onions 



Cut the onions in slices and boil in 

 salted water for 10 minutes. Drain well 

 and return to the stewpan. 



For a quart and a half of onion, meas- 

 ured before it is boiled, add two taljle- 

 spoonfuls of butter, one teaspoonful of 

 salt and one-fourth of a teaspoonful of 

 pepper. Cover the stewpan and cook over 

 a hot fire for five minutes, shaking the 

 pan to prevent the onion from browning. 

 Set the stewpan back where the contents 

 will cook slowly for 40 minutes. Drip- 

 pings may be substituted for the butter, 

 but, of course, the dish will not be so 

 delicate in flavor. 



Broiled Onions 



For this dish a broiler, in which the 

 wires run both ways, is needed, other- 

 wise the onions persist in dropping into 

 the fire. Put onions in cold water and 

 remove skins while under water, then 

 there is no trouble with one's eyes 

 "watering." Cut in one-fourth-inch slices, 

 arrange in a broiler, brushed over with 

 butter. Set over dripping pan and bake 

 until onions are soft; then broil over a 

 clear fire to brown on one side, then turn 

 and brown other side. Spread with but- 

 ter and sprinkle with salt and pepper. 

 These make a very attractive garnish for 

 broiled beefsteak. 



Baked Onions 



Peel six onions and place in a baking 

 dish with two tablespoons of butter, salt, 

 pepper and half a cup of water. Bake 

 in a moderate oven until tender, basting 

 occasionally with the butter and water in 

 bottom of the dish. 



PARSNIPS 



This vegetable, because of its pro- 

 nounced taste, is probably not so gen- 

 erally liked as are most of the other 

 roots. It is at its best in the early 

 spring, when it has been in the ground 

 all winter. 



The simplest method of cooking the 

 parsnip is to wash it clean, boil it and 

 then scrape off the skin. Now cut in 

 slices and put in the vegetable dish. Sea- 

 son with salt and butter. When the 



