Scientific cooking with scientific methods

Clean, cut into thin slices, and put two tablespoons of butter in hot frying-pan. Add onions and cook until tender, stirring occasionally with a fork so as not to let them bum. As soon as they are soft, season with salt and paprika. Carrots. The carrots are always in the market, and now we have both the new and old all the year round, and at present they are quite fashionable served as a vegetable, while formerly they were only used for flavoring for soups, sauces, etc. To prepare them, wash, scrape and cut off tops and roots; cut into cubes, balls or fancy shapes, as desired. The brightest color and best flavor of the carrot are near the skin. Carrots In Cream. Scrape, wash and cut in any shape you wish, in long strips about the size of a match, cubes, balls or with vegetable centers. Cook in boiling salted water until tender. Season with one-half cup of rich cream, one tablespoon butter, salt and pepper to taste. Simmer for a few moments and serve. These are fine. Serve with fowl or veal. Carrot Border for Peas. Prepare as above, and season with butter, salt and pepper, and form in border round peas. They are nice served together. Bits of the carrot top with pink sweet-peas make a pleasing garnish. Celery. Celery is in the market all the year round, but the best is the smaller or home grown. That from California is too large and coarse to be tender, even with the bleaching. In Denver, Col., they. have what they call the Pascal celery, which is the most delicious I ever tasted. Even the outside green stalks are tender and edible. I find they are shipping this celery to different markets, and during my work in Youngstown, Ohio, I found it there, much to my delight, as nothing makes so good a salad. Kalamazoo, ]\Iich., furnishes quantities of celery for all over the United States. To prepare celery cut off roots and leaves, scrape, and scrub with vegetable-brush. Wash in cold water, and chill in water made cold with a piece of ice, and one-half tablespoon of lemon juice in the water to keep it white. The celery tops are more attractive when served if they are cut three or four times with a sharp knife, making the cut about one inch long each. This forms curls as it rests in the ice water. Creamed Celery. Clean, scrape and cut celery stalks into inch pieces. Boil half an hour, or until soft, in salted water. Drain and add one cup white sauce. The outside stalks are nice for creamed celery, if they are scraped and well brushed to remove all the stringy substance that the knife loosens. The hearts can be served as celery or used for a salad. Lettuce.