116 STATE POMOLOGICAL SOCIETY. 



water and then a colander is placed over the sink, the vegetable 

 turned in and the best flavor goes down the sink spout. With vege- 

 tables which have strong flavors like the onion and turnip it is well 

 for us to use a large quantity of water and drain them in order to 

 remove some of the overpowerful flavor, but in green corn, peas 

 and squash we should retain as much of the sweetness as possible. 



The onion is a wholesome vegetable and should be freely used. 

 It is easy to peel onions if we keep them under water. If they are 

 extremely strong the water should be changed once or twice while 

 they are boiling. "When we have onions left from dinner they may 

 be cut up, mixed with a cream sauce, put in a shallow pudding dish 

 and cover with a layer of buttered crumbs, then cook until the 

 crust of crumbs is well done. Many people like onions in this 

 way if not in any other fashion, and if we can by any means man- 

 age to make people eat more vegetables we are doing a good work. 

 There are many dishes that we might prepare from vegetables that 

 would give a desirable variety on our tables and make our daily 

 bill of fare much better. It would be far better for us, especially 

 in the summer season, if we ate less meat and hot bread and more 

 vegetable foods. The potatoes which were pared ai the beginning 

 of this talk, have now been boiled until tender and are to be 

 drained, mashed and made into a soup. For each cupful of 

 mashed potato I shall use a generous pint of milk, as the potato is 

 heavier than the milk a slight thickening of flour is needed to keep 

 the two parts smoothly together. I use one tablespoonful of but- 

 ter and a little less of flour, one-half teaspoonful of salt and the 

 same quantity of celery salt and a speck of pepper, these are 

 cooked together till frothy and then blended smoothly with the 

 potato and milk and the whole strained. Last of all I add a few 

 drops of onion juice and a little parsley. This is not fresh but 

 dried parsley such as we maj' save from our gardens in summer. 

 If too thick more milk or water should be added. In the same 

 way soups can be made from almost any other vegetable. 



Wilted vegetables are less palatable and usually require more 

 time iu cooking, but their condition can be improved by soaking in 

 cold water. If we take a cabbage that has been stored for some 

 time and cut off a slice from the stock and place it in a pan of 

 water there will be a surprising change in the texture of the cab- 

 bage. Our next dish will be a cabbage salad. For this we may 

 make a salad bowl from the cabbage itself, folding back the outer 

 leaves then cutting out the center, chopping it and putting it back 



