Evening Republican, Volume 17, Number 262, Rensselaer, Jasper County, 3 November 1913 — NOW THAT AUTUMN IS HERE [ARTICLE]

NOW THAT AUTUMN IS HERE

Bome Good Ways of Taking Advantag* of the Season’s Fruits and Vegetables. Instead of the cool greens of summer, bo refreshing and grateful during the extreme heat and dryness, in the markets we now find the late peach and pear, the pumpkin and sweet potato, the luscious tomato and all the other vegetables and fruitß so abundant in autumn. Baked Beets. —Take well-grown new beets and bake instead of boiling them. Take off the hard outside and you will be agreeably surprised with the sweetness of the beet. Slice into a heated vegetable dish and pour over them two tablespoonfuls of melted butter (not oily), mixed with the juice of ha*f & lemon and half a teaspoonful of salt and a dash of pepper. Sugar Beet Pudding. —Here is a favorite Carolina dish; 801 l the beets antil just tender; peel and cut in small dices. Allow a pint of milk to a pint as beets, two or three-,wnll-beaten eggs, salt and pepper to taste and a light gating of nutmeg. Put all into an eartheq or heavy baking dish that can be sent to the table, and bake until the custard is set in £he middle. Serve hot, as a vegetable. , Holland Cabbage. —A Dutch housewife contributes this good, substantial dish: Take a small head of white cabbage; cut it in fine shreds; four tart apples, peeled and sliced; one large tablespoonful of butter or drippings; a tablespoonful of salt, half a teaspoonful of pepper, a sprinkling of cheese or nutmeg. Stir over a slow fire for at least three hours.. Mix together one tablespoonful of vinegar, a little flour (not more than a level teaspoomul) and q tablespoonful of jelly. Just before taking from the Are add this mixture to the cabbage; let It boil up once or twice, and serve.