Evening Republican, Volume 18, Number 43, Rensselaer, Jasper County, 19 February 1914 — VEGETABLES IN WINTER [ARTICLE]

VEGETABLES IN WINTER

MANY VARIETIES AT COMMANB OF HOUSEWIFESalsify Might With the Entire Approval of the Family Be More Commonly Used —Creamed Or as Croquettes They Are FineThe housewife who “hates” winter because there is “so little to eat,” or because She feels that she is giving her family the same thing over and over, should not despair. Apart front that dear old-timer —Hubbard squash •—there are three members of the cabbage family—cabbage itself, cauliflower and Brussels sprouts; five root vegetables, exclusive of onions, and white and sweet potatoes--turnips, salsify, beets, carrots and parsnips, and two kinds of greens—spiwach and: kale, available. Who could legitimately complain of lack of variety with such a choice at hand?

The possibilities of salsify or oysster plant are not as well known as they might be. It usually sells for ten cents a bunch or two bunches for 15 cents and affords an inexpensive change in the diet Pains should ba taken to select straight roots rather than the crooked, knotted ones which abound.

The preliminary step to any dish made of salsify is to cut off the green tops, scrape and cut the roots into small pieces and boil them until tender (about half an hour). The simple addition of a white sauce win make creamed salsify, but for croquettes rub the tender boiled pieces through a colander or strainer an<l to each bunch add a beaten egg, tbfee tablespoonfuls of cream and enough flour to make a stiff batter. Make Into croquettes, dip in beaten egg, then in cracker crumbs or flour and again in the egg. Fry in hot fat and dry on brown or other absorbent paper. The oyster flavor which gives the plant its name, comes out strongestwhenthe vegetable is .cooked in this mannefr. For escalloped salsify, fill a buttered baking dish with alternate layers of boiled salsify and cracker crumbs. Pour white sauce over the filled dish, cover the top w’ith buttered crumbs and bake until brown. Half a lemon squeezed over the top of a medium-sized dish will improve the flavor.