Evening Republican, Volume 18, Number 210, Rensselaer, Jasper County, 5 September 1914 — VARIETY OF RECIPES [ARTICLE]

VARIETY OF RECIPES

FAMILIAR VEGETABLES TO M SERVED IN NEW WAYS.

Spinach and Mushroom Mold Quite a. Substantial Dish for Lunch or Dinner Cauliflower a La Pocono —Melba Salad.

By LIDA AMES WILLIS. Boiled Borecole or Kale. —Use half a peck of kale. Strip the leaves from the stems, choosing qnly the crisp and • curly leaves. Wash through two waters and drain. Boil tot 20 minutes in salted water, then turn into a colander and let cold water run over it Drain again and chop fine. Brown a small onion in a tablespoonful of butter.

Spinach and Mushroom Mold. —Boil the spinach a few minutes, as directed in preceding recipe. Drain, squeeze, dry and chop fine, pressing through a colander with a potato masher. Put a tablespoonful of butter and a few drops of lemon juice in a saucepan and let the mixture bubble for a few minutes; then turn • it into a dish to cool. When cold mix with two beaten eggs. Press into a buttered' border mold, or place a small bowl or dish in an ordinary mold to leave an empty space in middle. Bake about an hour in slow oven. When done turn out on to a heated diph fill the empty space in center with mushrooms cooked tender in butter and few tablespoonfuls of cream and little flour thickening added. Season to taste with salt and pepper. Add a lllttle squeeze of lemon juice if you like. Spring Beans, alia Roma. —Choose young, tender string beans, cut off the ends and remove the strings, but do not cut them, unless they are more than three Inches long. Wash well in cold Water, letting it run over them into the, colander. Put then? into a baking dish with a kitchen spoonful of good| salad oil, a little minced onion, parsley, salt and pepper. Cover and place over the Are and cook slowly. As the beans dry, add the strained juice from ripe tomatoes, or a thin tomato sauce. Watch that they do not burn, as only enough tomato juice should be added to keep them moist Cauliflower a la Pocono. —Select a fine young head of cauliflower, remove the outer leaves; cut in several pieces and wash well in cold water. Tie in a piece of thin cheesecloth, put into a pot of boiling water and boll quickly for 25 minutes or half an hour, unutll it is quite tender. Remove carefully without breaking it, and lay on nicely toasted bread, well buttered. Make a half pint of white sauce, using chicken stock, if you have any on hand, and /Balt and pepper to taste. When it bolls up, add some button mushrooms chopped fine, and cook a few minutes longer. Remove from the fire and add the wellbeaten yolks of, two eggs, a little grated nutmeg and the juice of half a lemon. Vinegar may be used in place of the lemon. Do not let the sauce boll after, adding the egg. Melba Salad.—Get the Italian peas if possible; if not, use a large variety of peas while young and tender. Have a cupful of cubes of apple and half a cupful of celery dice blanched in cold water, acidulated with lemon juice. Seed and cook half a cupful of fine, large raisins. When about to serve, drain and dry the apple and celery and mix with the peas and raisins. Make a French dressing with good oil, lemqn 'juice, salt, pepper and paprika. Beat up thick and light colored and pour over the salad with garnish of lettuce leaves. Tarragon vinegar goes well with this salad, used in place of lemon juice. For a change, try grating a tart apple into the dressing. This gives it more body and a delicious flavor.