Cooking Recipes (Continued) 
Boiled Kohl Rabi. — Wash and pare the bulbs, 
then cut into thin slices. Roil in slightly salted 
water until tender (about forty minutes), keep 
cover partly removed. Pour off the water, sea- 
son with butter, pepper and salt. 
Fried Kohl Rabi. — Parboil for half an hour, 
cut in half and fry for fifteen minutes in butter. 
Season with salt and pepper and serve in the 
butter in which they are cooked. 
LETTUCE 
Boiled Lettuce.— Take four or five heads of 
lettuce that are not suited for salad, remove the 
stalks retaining all sound leaves. Wash thor- 
oughly. Roil in salted water until tender, then 
drain. Heat in sauce pan with butter and salt 
and pepper. 
OKRA 
Okra. The most usual way to cook Okra is to 
boil it. If the pods are small, cook whole; if not 
cut in inch pieces. Roil in salted water until ten- 
der, about twenty-five minutes. Drain, season 
with salt and pepper and pour melted butter over 
'them. Cream sauce also can be used. 
Okra Soup.— To one cup of sliced Okra, y 2 
cup each cooked stringed beans, corn, peas, and 
tomatoes, add five cups of stock and allow to 
simmer for twenty minutes. Season with salt 
and pepper. 
Baked Okra.— Arrange alternate layers of sliced 
cooked okra and tomato in a well-buttered bak- 
ing dish, separating them with layers of boiled 
rice well seasoned with salt and pepper and dot- 
ted with butter. Cover the top with fine buttered 
bread crumbs (1 tablespoon butter to 1 cup 
ci umbs) and brown in hot oven. 
ONIONS 
Onions. — Peel and slice onions under water to 
keep the volatile oil from the eyes. A cup of 
vinegar boiling on the stove modifies the dis- 
agreeable odor of onions cooking. Boiling a 
I rying pan in water with wood ashes, potash or 
soda in it removes the odor and taste of onions. 
I o rub silver with lemon removes the onion taste 
I rom it. Leaves of parsley eaten like cress with 
vinegar hide the odor of onions on the breath. 
Onions to be eaten raw or cooked will lose their 
rank flavor if they arc pulled and thrown into 
salt water an hour before use. Two waters in 
boiling accomplish the same purpose. 
Boiled Onions.— Wash, cut off tops and roots 
and remove outer skin. Boil in salted water un- 
til tender, length of time depends on size of on- 
ions. Small young onions should be served whole, 
season with salt, pepper and melted butter or 
ci cam sauce. Old onions should be cut in pieces 
or mashed and served in a cream sauce. 
Stuffed Onions.— Boil onions one hour in slight- 
ly salted water, and remove the centers. Make 
a stuffing by taking the part from the onion 
chopped fine and mix with minced chicken or 
ham and some buttered bread crumbs, season 
with salt and pepper. Mix well and fill the onion 
shells, put in a baking dish with a little water. 
Cover the dish and bake until tender. Just be- 
fore serving, remove the onions, dust over with 
bread crumbs and dots of butter, return and 
bake until brown. 
Onion Pickles. Choose small -uniform onions, 
make a brine that will hold up an egg, and pour 
over the onions boiling hot. Let them lie in this 
twenty- foui hours, then drain and wipe dry and 
put into bottles. Pour over them cold cider vin- 
egar, seasoned with sliced horseradish, whole pep- 
per and mace. Put in bottles and seal. 
PARSNIPS 
Parsnips. Wash, clean, boil one hour or more 
until done in salted water, then scrape off the 
skin. Cut lengthwise into slices, cover with rich 
milk, seasoned with salt, pepper and butter, bring 
to boil and serve. Or dip the slices in butter 
and then in flour and fry until brown on both 
sides. 
Parsnip Fritters.— Proceed as with boiled par- 
snips, then mash, season with butter, salt and 
Pepper, shape in small round flat cakes, roll in 
flour and fry in butter. 
Mashed Parsnips.— Boil parsnips tender in 
salted water, drain and mash them through a 
colander. Put the pulp into a saucepan with two 
or three tablespoonfuls of cream and a small 
lump of butter rubbed in flour, stir them over 
the fire until the butter is melted and serve. 
PEAS 
Boiled Peas. — Shell the peas and drop slowly 
into boiling salt water. Boil the peas about 
twenty minutes or until tender in uncovered ves- 
sel. Drain and season with salt and pepper and 
a little butter. A sprig of parsley or mint is 
sometimes used for flavor and color. 
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