The RURAL. NEW-YORKER 
1219 
The “Difficult” Vegetables 
in Ways That Are Good 
If you like vegetables cooked without 
meat, as we do, you will like these meth¬ 
ods of preparing them, and if you try 
them once I feel sure you will enjoy try¬ 
ing them again. We think one enjoys 
more of that delicate, delicious flavor of 
the vegetables by these methods, and that 
they are more wholesome as well as appe¬ 
tizing. Some of these may help you with 
the “impossible” vegetables which you 
have on hand and “they don’t like.” 
Cabbage Pie.—Use one medium-sized 
head of cabbage. It may be run through 
the food chopper before cooking, or chop 
fine after it is tender. Put in just enough 
bailing water to cook. Allow to simmer 
gbntly till tender, or about 20 minutes. 
Cook potatoes with jackets on. Peel, 
mash and season. Blend together a sauce 
of one tablespoon cooking oil, one table¬ 
spoon flour, two chopped onions. Mix 
with the cabbage and let simmer about 
fjve minutes, stirring occasionally. In an 
oiled casserole or baking dish put about 
three parts of the cabbage mixture. Cover 
with the mashed potatoes and bake one 
hour, or until the top browns nicely. 
Creamed English Peas.—Shell English 
peas. Wash the pods, put on in cold 
Water, boiling two or three minutes to 
cook out their sweetness. .Pour off this 
liquid and in it cook the peas. When they 
are tender season with about % cup thin 
cream or rich milk and salt. They are 
more delicious if this sauce is thickened 
with one tablespoon flour. Prepared in 
this way they are sweet and nutritious. 
New Potatoes and English Peas.— 
When you haven’t enough of either vege¬ 
table for a separate serving, try this. 
Cook the new potatoes, after rubbing off 
the thin brown skin, in boiling water, till 
tender; the peas may be cooked with them 
if you wish. Blend two tablespoons flour 
with % cup creamy milk; stir into it the 
hot liquid from the potatoes and peas and 
stir over the fire till thickened. Pour 
over the hot vegetables and serve. 
Creamed Corn.— (A good way to pre¬ 
pare field corn for table use, or for serv¬ 
ing any corn slightly hard for roasting 
ears.) Cut off the outer edge of each row 
of grains. With back of knife push out 
the yellow eye and center of the grain, 
leaving the hull on the cob. Wash the 
tender inside husks and silks; put them, 
with the cobs' from which corn was cut, 
on in cold water, heat and boil 10 or 15 
minutes to extract flavor and sweetness. 
Brain off this liquid; save for cooking the 
corn. Put the fine knife or cutter on 
your food chopper and grind through the 
raw corn. Cook corn in the cob liquid. 
Cook in the double boiler two hours, add¬ 
ing one cup creamy milk, and season to 
taste. Add more milk if you like it thin¬ 
ner. It will require stirring only occa¬ 
sionally. If cooked directly over fire, do 
not add milk or cream till almost done; 
use water to thin. Stir constantly. When 
cooked, season with salt and cream. It 
will be sweet and good. 
Cucumber Fritters.—When cucumbers 
are plentiful we want to utilize all their 
wealth of mineral salts. Here are two 
methods of serving them : If the variety 
of cucumbers you have is bitter when 
green, wait until they have turned slight¬ 
ly, when they are almost ripe. One popu¬ 
lar variety, the Davis Perfect, can be used 
only when at least that third of the vege¬ 
table nearest the stem end is removed, 
for that portion is very bitter when raw 
or cooked. Peel the cucumbers. Cut in 
14 -in. slices. Make a fritter batter; one 
well-beaten egg, % .cup milk, enough flour 
to make a drop batter (about 1% cups), 
two teaspoons baking powder, salt to 
taste. Dip each slice of cucumber in this 
batter, coating it well. Fry a nice brown 
and serve hot. Or you may dip the slices 
in one-w r ell beaten egg thinned with about 
three tablespoons of milk. Then roll in 
fine bread crumbs, cracker crumbs, flour 
or cornmeal and fry till brown. Cucum¬ 
bers may also be ground through the food 
chopper, stirrel into a fritter or pan¬ 
cake batter and fried ; or lay in greased 
tin, brush top lightly with butter and 
bake. 
F renc-h Creamed Cucumbers. — Pare 
thinly three or four large, firm cucum¬ 
bers. Cut in eighths lengthwise and re¬ 
move seeds. They may be cut in cubes 
or shorter lengths now. Cook in a small 
amount of boiling water, covering closely 
and simmer till tender. Save liquid for 
sauce, unless it is acid, when it 
should be drained off. Make a good 
creamy white sauce. Simmer with cu¬ 
cumbers about 20 mimites. Then whip 
in one well-beaten egg. Season when 
just ready to serve with salt and two tea¬ 
spoons lemon juice, or, better still, in¬ 
stead of this, give it just a dash of mace 
and a teaspoon of minced parsley. Serve 
in a heated dish, covered with toasted 
bread crumbs. 
Asparagus and Toast.—Wash aspara¬ 
gus and cut the tender ends into inch 
lengths. Cook in a little boiling water 
till tender. Season with cream and salt 
’ to taste. Have several slices of toast 
nicely browned on both sides, cut in inch 
squares. Stir lightly into the seasoned 
asparagus just before serving. Aspara¬ 
gus on toast is one sort of dish, but as¬ 
paragus served in this way is quite an¬ 
other, for every bit of toast is tantaliz- 
ingly laden with that just-blending cream 
and asparagus flavor so that it is in¬ 
finitely more delicious. Some folks who 
do not like asparagus do not mind a sec¬ 
ond helping. Try it. 
Creamed Carrots.—Wash and scrape 
carrots and slice thinly. Cover with 
boiling water and cook till tender. Make 
a creamy white sauce, thickening with 
one or two teaspoons flour. Stir in the 
hot liquid from the carrots, season with 
.salt, add hot carrots and serve. 
Summer Squash (or Patty Pane), 
Southern Method.—These are better when 
young and tender enough to press the nail 
through the skin. Do not peel or take out 
the seeds, but cut across in thick slices. 
Boil in as little water as possible for 30 
or 45 minutes. Mash squaeh. Slice one 
large onion in hot, oiled frying pan and 
fry to a golden brown. Mix together the 
mashed squash and fried onion. Season 
with salt and a little cream. Heat and 
serve. If squashes are older, peel, re¬ 
move seeds, slice in half-inch slices and 
serve ae above. Or fry and sprinkle with 
brown sugar while hot. 
DAVIDA R. SMITH. 
Sauerkraut; Keeping 
Vegetables 
Will you let me know how to make 
sauerkraut, and the best methods for 
keeping carrots, turnips, beets, green pep¬ 
pers, etc.? I want to keep them fresh, if 
possible. m. M. 
Kraut is made by cutting cabbage into 
fine shreds, packing firmly with salt, and 
allowing it to ferment. Eartbenwai’e jars 
are the best containers for kraut, but 
straight-sided barrels of cypress may be 
used, with a layer of loose cabbage or 
grape leaves in the bottom. Trim off the 
outer green leaves of the cabbage and re¬ 
move the core. Put a layer of cabbage in 
the container, sprinkle with salt, and con¬ 
tinue until the container is full, using in 
the proportion of 1 lb. of salt to 40 lbs. of 
cabbage. Sprinkle salt over the top layer 
of cabbage, and then lay over it one or 
two layers of cheesecloth, tucking it down 
at the sides. Put on this a plate or piece 
of board (do not use pine), and place a 
weight on this. Let the kraut remain in 
a moderately warm room until fermenta¬ 
tion ceases (eight or ten days) ; then 
keep in a cool place. It may be sealed 
with melted paraffin, forming a layer 
Vs in. thick over the surface. 
Green peppers should be canned. Re¬ 
move stem and seeds; do not blanch. 
Pack tight in hot sterilized jars, add two 
teaspoons salt to a quart jar, and fill 
with boiling water. Put rubber and cap 
in position, bring wire over top. but do 
not seal tight, and process in boiler two 
hours, continuing from time water begins 
to boil. Seal tight without opening jars. 
Beets, carrots and turnips require a 
cool temperature and moist atmosphere 
in storage. For home use the best and 
easiest way is to place them in tight bar¬ 
rels or boxes in a cool part of the cellar. 
Mix a little soil, sand or sawdust, be¬ 
tween the roots, and spread about four 
inches over the top. Covered in this way 
they will not be harmed if the tempera¬ 
ture in the cellar goes below freezing. 
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