Household science and arts

Rub the butter and the flour together, add the hot milk slowly, and press out all lumps. Stir the mixture and cook it until it is smooth and thick; add the salt and pepper. BOILED BEETS Select small, young beets. Wash them, being careful not to break the skins. Leave on the end of the root and about 1 inch of the top. Cook them in boiling water, without salt, until they are tender (2 hours or longer). When they are done, put them into cold water and rub off the skins. Slice the beets and serve them in vinegar, or season them with salt, pepper, and butter. Digitized by Google RECIPE 37. BOILED TURNIPS Wash and pare the turnips and cut them into one-inoh slices; add salt to freshly boiling water and cook the slices until they are soft. Drain and mash them, adding butter, salt, and pepper. Serve the mashed turnip at once on a hot dish. RECIPE 29. BOILED CARROTS Wash and scrape the carrots, and cut them into one-inch slices. Add salt to freshly boiling water and cook the slices until they are soft. Drain them, cut them into cubes, and serve them in white sauce, or seasoned with butter, salt, and pepper. RECIPE 30. BOILED PARSNIPS Treat parsnips same as carrots in No. 29. RECIPE 31. BOILED ONIONS Peel the onions under water and cook them until they are soft in freshly boiling water to which salt has been added, change ing water frequently. Serve them with butter, salt, and pepper, or with thin white sauce. Time Table for Boiling Vegetables The time for cooking depends on the age of the vegetables. Asparagus (young), 20 to 30 minutes. Asparagus (old), 30 to 60 minutes. Beans (string), 1 to 2 hours. Beans (shelled), 1^ to 2 hours. Beets (young), 30 to 50 minutes. Beets (old), 3 to 5 hours. Cabbage (young), 30 minutes. Cabbage (old), 2 to 2J hours. Cauliflower, 25 to 55 minutes. Digitized by Google STALE BREAD Green com, Dandelions, Onions, Parsnips, Potatoes, Potatoes (sweet). Spinach and other greens,* Squash (summer). Squash (winter), Turnips, 10 to 20 minutes. 2 to 2| hours. 50 minutes to 1^ hours. 1 to 2 hours. 25 to 40 minutes. 30 to 55 minutes. 20 to 60 minutes. 20 to 55 minutes. 1 to li hours. 40 to 60 minutes. STALE BREAD Never throw away old bread, but use it under some of the following recipes. DRIED BREAD CRUMBS Break stale bread into small pieces, put them in a shallow pan, and dry them in a cool oven. When they are dry, roll them fine, using a rolling pin on a pastry board ; when they are cool, put them into a glass jar and cover them with a piece of muslin tied over the top of the jar. Bread crumbs are used for covering articles of food to be cooked in deep fat; and also for the top of scalloped dishes. BUTTERED BREAD CRUMBS Grate or crumble stale bread into fine crumbs. Allow 2 tbs. of melted butter to 1 cup of bread crumbs. Pour butter over the crumbs and stir them with a fork until the crumbs are well coated with butter. CROUTONS Cut stale bread into J-inch slices, and remove the crusts; cut the slices into Jinch cubes. Put the cubes in a shallow Digitized by Google 1 0. bread crumbs (center of loaf) } ts. salt 2 c. milk 1 egg (beaten light) 1 ts. vanilla or i ts. nutmeg pan and bake them in a moderate oven until they are a golden brown. Turn them frequently while baking to brown all surfaces. Serve them with soups. PLAIN TOAST