Importance of Vegetables in Diutaky 1551 



ings as celery salt, onion salt, paprika, etc., save cream soup from 

 testing lk Hat." A little left-over bacon, chopped fine, is especially 

 nice for seasoning cream-of-corn soup. 



Bice 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. Hub 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 Cahbage 



(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 Bed 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 



