Simple cooking of wholesome food for the farm home

Peas, green 30-40 minutes Squash . . • 30-40 minutes Turnips 1-1% hours Tomatoes / 10 minutes SALADS. Made of Left-Over Vegetables. — Left-over vegetables such as peas, beans, carrots, asparagus, etc.. should have the butter rinsed off and be served cold as salads. Peas and carrots or peas and beets mixed make good salads. Cover with French dressing or cooked dressing. Lettuce may be served with either French or boiled dressing. It can be varied by sprinkling with grated raw carrots. Lettuce and hard-cooked eggs with either dressing make a good salad. Coleslaw. — One-half small head of hard cabbage, one cupful cooked dressing. Soak cabbage in cold water thirty minutes. Shred fine and mix with dressing. French Dressing. — One-half teaspoon salt, one-fourth teaspoon pepper, six tablespoons olive oil, two to four tablespoons vinegar or lemon juice, a few grains cayenne. Mix dry materials, add oil, and when mixed add the acid a little at a time. Beat until an emulsion is formed. Pour over the vegetables with which it is to be used, and mix same until dressing is distributed. A few drops of onion juice or finely chopped onion may be added to dressing if desired. Cooked Dressing, I. — One-fourth teaspoon salt, one-fourth teaspoon mustard, one-fourth teaspoon sugar, two egg yolks, two teaspoons butter, three-fourths cup thin cream or milk, two tablespoons vinegar, a few grains cayenne. Mix dry ingredients, add egg yolks, beat until well mixed, add butter and milk. Cook over hot water, stirring until thickened Simple Cooking of Wholesome Food for the Farm Home 21 slightly, then add gradually the vinegar, stirring all the while. Set aside to cool. Cooked Dressing, II. — Three tablespoons butter, two tablespoons flour, one cup milk, three eggs, one teaspoon salt, one teaspoon sugar, one teaspoon mustard, one-half cup vinegar. Make cream sauce of milk, butter and flour. Scald vinegar and pour over the seasonings. Beat the eggs and add the heated vinegar and seasonings. Combine this with the cream sauce and cook until it thickens over hot water. Cool. Hot Potato Salad. — Wash six medium sized potatoes, and cook in boiling salted water until soft. Cool, remove skins, and cut in very thin slices. Cover bottom of baking dish with potatoes, season with salt and pepper. Sprinkle with finely chopped celery, then with finely chopped parsley. Mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice lemon cut one-third inch thick. Bring to boiling point, pour over potatoes, cover, and let stand in oven until thoroughly warmed. Cold Potato Salad. — Cut cold boiled potatoes into small cubes. Dress with French dressing or a dressing made of three tablespoons of melted butter, one tablespoon of vinegar and one-half teaspoon salt. Chill. Cut celery, cucumber and hardcooked eggs into small pieces and add to ttie potato. Add a generous quantity of boiled salad dressing and mix .all carefully, using a fork. Shredded cabbage, green pepper, onion, etc., may be added or substituted in the salad. BREAD. Essentials of Bread-Making. — Four things are essential to good bread-making- : good flour, good yeast, careful mixing and kneading, and careful baking. In selecting flour for bread choose a creamy rather than a snow white one. It should have a gritty feeling when rubbed between the fingers.