IMporTance oF VEGETALLES IN Dierary 1551 
ings as celery salt, onion salt, paprika, ete., save cream soup from 
tasting “ flat.” A little left-over bacon, chopped fine, is especially 
nice for seasoning cream-of-corn soup. 
Rice and Celery Soup 
(From “The Housewife” for March, 1915} 
Boil 1 cup rice and 2 heads celery in 2 quarts of water till soft. 
Rub through a strainer, add 1 cup of milk and 1 cup of cream and 
seasoning. 
Carrot Soup 
(From ‘The Housewife” for March, 1915) 
Put through a meat-chopper 1 pint of carrots and a green sweet 
pepper, simmer in 3 pints of water till soft. Rub through a sieve, 
and add a pint of milk (combined with 1 tablespoon butter and 1 
tablespoon flour) and season with salt, pepper and a little nutmeg 
or powdered mace. 
COOKING WINTER VEGETABLES 
In spite of the convenience of canned vegetables, there is a value 
in such vegetables as cabbage and turnips which we must not 
overlook. To render these vegetables mild and digestible we must 
cook them quickly in plenty of water with the cover off; change 
the water two or three times during cooking; and drain off the 
water when the vegetables are nearly done, substituting a little 
milk for the final cooking. Avoid overcooking, as this makes cab- 
bage tough and develops the dark color, and the strong flavor and 
after-taste. 
Baked Cabbage 
(From the Presbyterian Cook Book, Boonville, N. Y.) 
Cut the cabbage in small pieces, boil until tender in salted 
water. When cold, chop fine, add 2 beaten eggs, 1 tablespoon 
butter, 2 tablespoons cream, Mix well, put into a buttered pan and 
brown in the oven. 
Boiled Red Cabbage 
Red cabbage should be boiled in an uncovered saucepan, but in 
a small amount of water and without stirring (merely shaking the 
saucepan occasionally to keep the cabbage from sticking), in order 
that the attractive color may not be lost. Shred the cabbage, boil 
