Cooking Recipes (Continued) 
Boiled Kohl Rabi. — Wash and pare the bulbs, 
I hen cut into thin slices. Boil 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 but- 
ter. Season with salt and pepper and serve in 
the butter in which they are cooked. 
ONIONS 
Onions. — Pe.l and slice onions under water 
to keep the volatile oil from the eyes. A cup 
of vinegar boiling on the stove modifies the 
disagreeable odor of onions cooking. Boiling 
a frying pan in water with wood ashes, potash 
or soda in it removes the odor and taste of 
onions. To rub silver with lemon removes the 
onion taste from 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 are 
pulled and thrown into salt water an hour 
before use. Two waters in boiling accomplish 
the same purpose. 
Stuffed Onions. — Boil onions one hour in 
slightly 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 before 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-four hours, then drain and 
wipe dry and put into bottles. Pour over them 
cold cider vinegar, seasoned with sliced horse 
radish, whole pepper 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 
parsnips, then mash, season with butter, salt 
and pepper, shape in small round flat cakes, 
roll in flour and fry in butter. 
PEAS. 
Sugar Peas. — The green pods of the sugar 
pea may be prepared like string beans. Gather 
the pods while the seeds are still very small. 
Cover with boiling water and boil gently until 
tender. If they are young and fresh, they will 
cook in twenty-five or thirty minutes. Pour 
off some of the water, which will serve for 
soup. Season with salt and butter and serve 
at once. When the pods are fresh and tender, 
they have an exquisite flavor. When the seeds 
have grown large and the pods become tough, 
they may be shelled and cooked like any other 
variety of peas. The seeds of the sugar pea 
are tender and fine flavored. 
Peas Omelet. — Make a plain omelet in usual 
way and when the eggs are firming, pour on 
half the omelet a pint of young peas which 
have been boiled until tender, then fold omelet 
and serve. 
PEPPERS 
Green Peppers. — Green peppers sliced make 
a delightful salad. They can be used alone or 
with other salad plants, chili sauce and chow 
chow. 
Stuffed Peppers. — Use only tender sweet 
peppers. Cut off the stem and remove all the 
inside pulp and seeds, be sure to remove all 
the seeds. Stand in cold water an hour. Drain 
and fill with chopped cooked chicken, veal 
or beef. Mix with almost equal weight of 
bread crumbs and a large lump of butter. Sea- 
son with salt and either a little chopped onion 
or parsley and two or three tablespoonfuls of 
cream. Put in a pan with a little water, 
sprinkle buttered bread crumbs over the top 
and brown in oven. Takes about forty-five 
minutes. Serve with tomato sauce. 
Deviled Peppers. — ‘Use green bell peppers, 
cut off the stem and remove the inside. Chop 
cooked cold ham, and with it as many eggs 
as one wishes, or chop tongue, veal or chicken, 
and use the following salad dressing: To a 
pint of meal use the yolk of a hard-boiled egg. 
rubbed smooth in a scant tablespoonful of 
melted butter, a half teaspoonful of made mus- 
tard. half a teaspoonful of sugar, add enough 
vinegar to make it thin and stir in the meat. 
Fill the pepper with this mixture, rounding 
it up high. 
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