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Cooking Recipes (Continued) 
Cold Slaw (Continued) 
I teaspoon mustard, 1 teaspoon salt, 2 tea- 
spoons flour, % teaspoon powdered sugar, a 
few grains cayenne, yolk of 1 egg, 1 teaspoon 
melted butter, 1-3 cup hot vinegar, % cup 
thick cream. 
Mix dry ingredients, add butter, eggs and 
vinegar slowly. Cook over boiling water until 
mixture thickens; cool and add heavy cream 
beaten until stiff. 
CARROTS 
Boiled Carrots. — Wash thoroughly, scrape 
do not peel), cut into balls or squares. Boil in 
salted water until tender, without a cover. 
Season with salt and pepper and pour butter 
over them or serve with cream sauce. 
Fried Carrots. — First cook as in boiled car- 
rots, but slice lengthwise instead of squares. 
I’ut one tablespoonful of butter into frying pan 
and when very hot, put in the carrots; brown 
lightly on both sides, sprinkle with salt, pep- 
per and a little sugar, and garnish with 
parsley. % 
Carrot Soup. — Boil a pint of carrots with a 
piece of butter about as large as a walnut and 
a lump of sugar until they are tender. Press 
through a colander and put into a pint of boil- 
ing milk, thicken with a tablespoonful each of 
butter and flour, dilute this with soup stock or 
chicken broth, and just before taking up add 
the yolks of two eggs well beaten and two 
tablespoonfuls of cream. 
CAULIFLOWER 
Boiled Cauliflower. — Remove the outer 
leaves, pare. Pour cold water over it and let 
stand a short while. Drain, cook in boiling 
water, uncovered, until tender and will keep 
its shape. Pour a well-seasoned cream dress- 
ing over it. Do not season the cauliflower 
until done. It is sometimes cooked tied in 
cheese cloth, which makes it white. 
Baked Cauliflower. — Boil cauliflower in salt 
water, separate into small pieces, and put in a 
baking dish, make a cream sauce and pour 
over it. Cover the mixture with bread crumbs, 
dot with butter and bake a light brown. 
Grated cheese may be added if desired. 
CELERY 
To Crisp Celery. — Let it lie in ice water two 
hours before serving. To fringe the stalk, 
stick several coarse needles into a cork and 
draw the stalk half way from the top several 
limes, and lay in the refrigerator to curl and 
crisp. 
Celery Soup. — The ingredients are two heads 
of celery, one quart of water, one quart of 
milk, two tablespoonfuls of flour, one teaspoon- 
ful of salt, two tablespoonfuls of butter and a 
dash of pepper. Wash and scrape celery and 
cut in half-inch pieces, put in boiling water 
and cook until soft. Mash the celery in the 
water in which it is boiled and add salt and 
pepper. Let the milk come to a boil; cream 
together the butter and flour and stir the boil- 
ing milk into it slowly; then add celery and 
strain through a sieve, mashing and pressing 
with back of spoon until all but the tough 
fibers of the celery are squeezed through. 
Return the soup to the fire and heat until it is 
steaming, when it is ready to serve. 
CORN 
Fried Corn. — Use enough corn and corn pulp 
which has been cut and scraped from the cob. 
to fill two cups. Melt one tablespoonful of lard 
or pork dripping in the hot skillet. Put in the 
corn and cook for twenty minutes and keep 
stirred. Add salt and pepper to taste. 
Corn Fritters. — To two eggs beaten together 
add two cups of grated corn, one-fourth cup of 
flour and tablespoonful of baking powder and 
season with salt. Fry by the spoonful in boil- 
ing fat until brown. 
Corn Pudding. — Use two cups of grated corn, 
two cupfuls of sweet milk, two eggs beaten, 
one teaspoon of salt and one tablespoon of 
butter. A little sugar may be added if desired. 
Mix up in baking dish and bake until it 
thickens. 
EGG PLANT 
Fried Egg Plant. — This vegetable fried in 
fat is being used by some as a substitute for 
meat. To fry, remove the skin, cut in quarter- 
inch slices. Sprinkle the slices with salt and 
stack them one on another. Place a plate or 
weight on the stack to squeeze out the juice. 
Let stand for an hour and drain. Dip the 
slices in egg, then in dry bread crumbs or 
flour and fry in deep fat until brown. 
Stuffed Egg Plant. — Boil for fifteen minutes 
or until tender in salted water. Cut the plant 
in halves lengthwise. Scrape out the inside 
and mash the pulp fine. Season with butter, 
pepper and salt and a few drops of cream. 
Fill the shells in with this mixture, sprinkle 
with buttered bread crumbs. Place on a pan 
in the oven and brown. 
KOHL RABI 
Kohl Rabi. — This vegetable combines some 
what the flavor of the cabbage and turnip, and 
should be used when the diameter of the bulbs 
is from 2 to 3 inches. 
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