Science of food & cookery

down almost dry. • Put I tablespoon vegetable butter into a small saucepan, add y2 sweet bell pepper cut into small dice, and let simmer until softened. Add 2 cups stewed tomatoes, the stewed carrots, salt to taste, and let simmer together for 15 minutes; then serve. BREADED CARROTS Scrub young carrots, and boil in the skins until done. Dip in cold water, one at a time, and remove the skin. Split lengthwise, sprinkle with salt, dip in cream or canned milk, roll in fine cracker crumbs or fresh bread crumbs, and lay in an oiled baking pan. Touch over the top with an oiled brush, and bake for 20 minutes, with a pan over the top; then remove the cover, and brown lightly. STEWED VEGETABLE OYSTER No. 1 Wash salsify, scrape with a knife, and drop immediately into water to keep it from turning a dark color. Slice, or cut into any desired shape. Put into a saucepan with hot water barely to cover, salt to taste, and let boil gently until it is thoroughly done and the liquid is mostly evaporated. Season with a little vegetable butter or rich cream, and serve. STEWED VEGETABLE OYSTER No. 2 Prepare and cook the vegetable as for No. i, and there should be about I cup liquid remaining on 2 or 3 cups of the vegetable after boiling. Rub together, in a saucepan over the fire, i tablespoon vegetable butter and ^ tablespoon flour. Add a little of the liquid, and stir until smooth and free from lumps. Add the remainder of the liquid, and boil up. Pour this thin sauce over the cooked salsify, reheat, and serve. SCALLOPED VEGETABLE OYSTER Prepare the vegetable as in the preceding recipe, slice very thin, and cook tender. Put layers of the oysters in a baking pan, dredging each layer with flour. To each pint of vegetable thus prepared, heat I cup of milk to boiling, beat in enough vegetable butter and salt to season, pour over the vegetable, and bake to a nice brown. STEWED BEETS Scrub small beets without breaking the skin, and do not trim the roots or the tops too closely. Boil until tender ; then drain, cover with cold water, and push off the skins with the hands. Cut each beet into eighths lengthwise, or if very small, into quarters. Put into a saucepan with a small amount of water or stock, vegetable butter and salt to suit, and let simmer under cover for 20 minutes; then serve. BEETS ITALIAN STYLE Prepare and cook the beets as for the above recipe. Put I tablespoon vegetable butter and 5^ tablespoon flour together in a saucepan and stir. Add *4 cuP cold water, and stir until smooth and thick. Add y* cup vegetable broth or water, and bring to a boil. Add salt to taste, i tablespoon lemon juice, and the boiled and cut beets, and let simmer for 20 minutes or more ; then serve. BUTTERED BEETS Cook the beets the same as directed in the preceding recipe, and slice them thin. Put into a saucepan with salt and enough vegetable butter to season. Add a little lemon juice, reheat, and serve. SCALLOPED BEETS Add enough rich cream sauce to sliced boiled beets to moisten them, and lay in a baking pan. Grate fresh crumbs over the top, moistening them with a little cream or milk. Put small bits of vegetable butter on top, and brown in the oven. SPINACH