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B5. Wilsons Article for Today
,1 afces Up the March m' Vegetables
Artichokes, Beets, Turnips and Other" Edible Plants Arc
Studied in a Way That h Easy te Fellow
!.
After-Dinner Tricks
By MBS. M. A. WILSON
j-m till, fcw '''. U. A. Wilten, aii
CeHe. ""jteMB rtitrvtd
TEBUSALEM AJITICHOKES (Hell
l.eihnu tuberedus, Linn.), are i
L? tafrlnf tuber, belonging te - h
a
ZSt bearing tuber, M enjtnr -,,
, gift. SffirT !." em- J-s r
'Sfwd by raping te remove the skin
ffhrewlnr at once Inte cold wnter te
S?mn th" artichoke from discoloring.
521 In boiling water until tender,
JXln nnd wrvc In the .same manner as
"fflS housewife wma the art!-
, Aeke In sal'' "" by scraping, wash-
f nd then patting dry, cut in dice
S wer with a Httle femen Juice te
prTh" Jerusalem artichoke la served no
(allews:
In cream aucc.
' ( With sauce hellnndaisc.
A In vinaigrette.
Fer the above methods prepare the
artichoke as directed, then serve with
tMuce.
Stachys (Tubfrwa)
This plant bclongs-te the Hedge Net
tle and the small tubers resembling In
texture the Jerusalem artichoke, and Is
cooked and served In same manner.
Railsh (Raphanus, Linn) Satlve Linn)
The two varieties of radishes for the
'table the round or knebbv radish nnd
the long carrot-shaped radish.
The radish In a nntlve of China.
where It is used or a vegetable and salad
r,Tnt
I The radish may .be prepared In the
lime manner as inc .icrusHieni nru
' choke.
Turnips
The turnip belongs te the cabbage
hmlly. and two varieties are :
White turnip (UrnHnicn Knpa, Linn)
ind yellow turnip (Urntwlca cam
Mtrlc) the Russian and Swedish or
.rutabaga (yellow). The part used, both
the root and the top, ns for pet greens.
The turnip Is cooked by paring, cooking
until tender, drained and mashed as au
Satin, browned turnips, 'German
shlen scalloped, and as turnip balls,
The greens are used like spinach.
Carret (Daucua Te urn)
' The' carrot Is supposed te belong te
! Greece nnd is well known as a vegetable
and as a pet herb for seasoning soups,
Jtecks and meat dishes.
( Alse used In some parts of the British
Kingdom, particularly in Scotland, in
I number of ether dishes, ns in pud
dings cakes and sweetmeats. It Is
i'uukcu in me same manner ns turnips.
Onions (Al'llum)
This heading includes the many
species of the onion family, namely,
garlic, white onien: yellow onion; Span
ish onion, chive, Welsh onlep.
Used for flavoring icl seasoning nnd
also as n vegetable. Cooked In the
same manner as the Jerusalem arti
choke. Beet (Vulgaris Linn)
The pats of the. plant used are the
root nnd the tops for pet greens. Active
cultivation has produced many va
rieties df beets, and both the tnblc nnd
sugar variety held a prominent place in
the feedstuffs. "Varieties, the red and
white beet. Cooked in the snme man
ner ns the Jerusalem artichoke,
fljtltlfv fTnufinAMift Pnri.lf.ai.... w 1
Salsify or vegetable oyster plnnt be
longs te the parsnip family, and Is
fmA,ui1 In Am.,A II. n a.1.1. .1 I..
until tender, then prepared ns follews:
In croquettes or cutlets with cream
sauce, scalloped nnd au gratln, fried
nnd mashed.
Parsnips (Oastlnaca Satlve, Linn)
The parsnip resembles the carrot in'
appearance and contains ns much sugar
as carrots. The parsnip contains a
liberal amount of cellulose and is n val
uable addition te the vegetable feeds.
Kehl Habl, Broccoli (Beleracca Linn)
The kohl rabl and the broccoli are
species of the cabbage family, while
the celerlc is a member of the celery
lamuy.
The alms In cooking the feeds he
longing te the root and tuber family
are: .
(a) Te render vegetables mere di
gestible by softening the cellulose and
cooking the stnrch grains.
(b) Te rctnin the minernl matter.
(c) Te improve the flavor.
Points te be considered In the cook
ing of the roots nnd tubers :
(a) Moist hent is nccessnrj te soften
the cellulose and cook the starch. This
mny be obtained by cooking In stenm
or liquid or by applying dry hent te the
outside if the vegetable Itself centnlns
sufficient wnter te furnish the neces
sary moisture. As for exnmple, baked
white or sweet potatoes.
(b) Much of the mineral mntter lies
very close te the skin, therefore the
largest amount of this feed constituent
Is conserved or retained In the n-getuble
cooked In the dry hent.
(c) If the vcgctnble Is te be pnred,
103
pi
Ne. 10 Needle Floats en Water
Te make a needle float en water Is
regarded ns impossible by most people,
but it is in reality n very simple matter.
Lay a cigarette paper en the water
and the needle en the paper. In a
little while, the paper wit sink, and
leave the needle floating there.
With a little practice, however, no
such preparations are needed. If the
needle is perfectly dry nnd is rubbed
between the fingers and thumb a few
times, it can be held a fraction of an
inch above the water, and dropped onto
the surface of the water, where It will
flent.
Copyright, till, te PvjsUc Ltitecr Company
then it must be done with a sharp knife
nnd very thin paring removed.
(d) The mineral matter is soluble In
water, and for this reason the water
in which the vegetables are cooked
should be used for soups, stock or
gravies. The flavor of vegetables Is
both volatile and soluble and may be
retained by covering the vegetables at
once with boiling water,' and .then cov
ering closely in the pet te prevent es
cape of the steam, thus retaining a
goodly part of the liquid which usually
boils away if the vegetable be cooked
in an open' kettle.
Methods of Cooking the Reet and
, Tuber Family
(a) Baking is one of the most eco
nemical methods; but this method must
be adapted te vegetables that have an
outside coot te held the steam, and at
the same time cook the starch and
soften the cellulose.
(b) Casserole cooking Similar te
baling, the covered dish taking the
place of the skin en the vegetable.
(c) Beiling vegetables in their skin.
(d) Escalleplng. Suitable for vegeta
bles coekgd in the akin. A method of re
heating. The molsture is retained and
the crumbs en the top add additional
llnver. Frying left-ever vegetables;
really suitable for very few vegetables
for this rensen, thnt the intense heat
hnrdens the outer surface, nnd unless
the vegetable is cut very thin the feed
soaks up considerable fat.
Seasoning and Serving
Th ennlaMa. halnnvln tn th root
and tuber family are deficient in fat,
se that the usual seasoning will in
clude butter, salt and white pepper.
Laboratory Werk
flrntn pnrrnf amt wh a for the
potato. Make test for starch.
Repeat the some test for the turnip,
beet and parsnip.
Pare nnd scrape turnips, carrots and
beets and place in cold water, bring
slowly te a bell and cook until tender.
Drain, set the water 'drained front
vegetables in a bowl nnd let stand.
Drain off water and make test for the
utarch in the sediment in the bottom
01 me new 1.
Which vegetable shows the least
Starch?
Jerusalem artichoke contains mini
mum amount of starch and just a trace
of sugar.
Stachys; about the same as the
Jerusalem artichoke.
Radish ; small traces of starch.
Turnips; small trace of both starch
nnif uinr.
Carret; contains large amounts of
both starch and sugar.
Onion ; minimum traces of starch and
sugar. s
Beet ; contains liberal amount of both
starch and sugar.
Salsify ; shows traces of both starch and
niiarnr In vprv small nuantltlcs.
Paranln: shows some starch and
sugar.
Kehl rabl broccoli nnd celerlc; very
small traces of starch.
If von ilrs I re n ratine for this les
son, write the following questions and
nnswers en paper, man te me wim scu
addrcssed and stamned envelope -and I
will mark the paper and return same
te yeu:
Ne. 1 Hew would you prepare the
Jerusalem artichoke;
Ne. 2 Alse, can .veu tell the dtf
ferencc between the artichoke and the
Jerusalem artlcheke7
Ne. 8 What nre Stachys?
Ne. 4 Give three methods of pre
paring the radish.
Ne. B Te what branch of the veg
etable kingdom 'docs the turnip belong?
Ne. 0 Give the names of two veg
etables that contain both sugar and
starch in lane nuantlties. What com
parisen would you make between the
beet and parsnip for starch, for sugar,
and why?
Ise. 7 (ilve the nlm of cooking the
tubers and root plants as feed.
Ne. 8 Eaplnin methods of cooking
ami wny.
rse. u uue the result of your
laboratory tests and your personal
opinion about the character of the
changes you notice.
Te Give Dance and Play
The Chevra Bikur Chelim play and
dnnce will be held tonight in Mercantile
Hnll, Brend and Master streets.
. I
Where Superiority
Is Conceded
We heartily endorse the campaign te
silence the slanderers of Philadelphia and te
proclaim the city's advantages.
One of Philadelphia's chief assets is her
ice cream.
Philadelphia Ice Cream is admittedly
superior. The fame of this city as the home
of the best ice cream extends almost as far
as the knowledge that here is the Cradle of
Liberty.
As manufacturers and distributors of a large per
centage df Philadelphia's tremendous annual output, we
feel qualified te speak for Philadelphia Ice Cream and
te recommend a brand that is
Seldom equaled never excelled
pflais
SUPPLEE
ICE CREAM
.. . .. . M
nonce ate zravar q
One of the SUPPLEE-WILLS-JONES Products
. 1
m
SUPPLCt
ICECREAM
WANAMAKER'S
March 7, 1922
DOWN STAIRS STOft
Wanamaker's Down Stairs Storm
$25 $16.50 $18.75 $15 $20 $25 $10 $18.75 ,
Inexpensive and Charming Dresses
Radiant With Springtime
in the Great Fashion Sale
$10 $15 $16.50 $18.75 $20 $25
It's like a flower garden these days in the Down Stairs Stere such color, such gaiety, such delightful
Spring freshness !
What fun te cheese a new Spring frock from a collection like this !
Scores and scores of different styles are spread out before you, each dress newly arrived but a day
ei se age. Here you will find at the lowest possible prices
Sports Dresses
Afternoon Dresses
Business Dresses
Utility Dresses
Special at $10
Dinner Dresses
Shopping Dresses
They are made of Canten crepe, crepe de chine, crepe-back satin, wool Canten crepe, tricetine,
Peiret twill, lace and silk epenge. 'Suitable for women of all ages and all types.
At $18.75, $20 te $25
Here's cheesing for you! All seits of delightful dresses made in
mere different ways than any one would care te count.
Several interesting frocks of crepe de chine at $18.75.
Canten ciepe with crystal beads u.-ed in points en the bodice is
in very lovely colering.s. S20.
Canten crepe combined with ladium lace is used in afternoon
dresses at $22.50.
$25 for sports dresses of tweed with little cape, for beaded
Canten ciepe di esses and soft affairs of crepe-back satin.
Frecks of taffeta, cut double breasted with shawl cellars. Cape '
dresses of tweed in lovely colorings. Heavy crepe de chine frocks in
navy and brown. Peiret twill dresses in tailored styles.
At $15 and $16.50
there is a wide choice of dresses. Especially pietty and quite different
are the wool Canten crepes, trimmed with braid. Silk epenge, heavy
crepe de chine, taffeta and dark blue lace make ether frocks in this
group.
(Market)
Sports Hats Have Captured
the Rainbow
The sprightly, sporty air of them
gives one the "Spring feeling." The
very styles that women want im
mediately te wear with tweqd suits
and sports coats. All are quite smart i
and usually show the soft lines that
are becoming te all women, but
turn-up and turn-down sailors arc
in abundance.
Tweed hats, in all the suit shades,
aie $2.50 te $5.
Hats of libben or .stiaw, often in
$& S8.
Straw sailors in black, navy or bright hues, are S1.R5 te ?8.
(Murkct)
Serviceable Black
Petticoats, 50c i
Lustrous black percr.hne that
will give no end of wear made
with clastic at the wai&t and a
tucked flounce. ."0 te 30 inch
lengths.
(( .Mitriil)
Men's Pajamas
$1.50
Well-made pajamas of the
smooth soft cottons that men
like te wear, in the colors they
picfei: blue, tan, pink and
white.
((.uller.i, Market)
. Georgette Crepe in All the New
Shades $1.75 a Yard
Geld, carnation pink, dawn-mist, cinder, sand, old rose, periwinkle,
bonfire, lavender, pale blue, turquoise, apricot, burnt orange, orchid,
navy, black, white, dark brown, peacock blue, Hauling blue and
purple are the colors. 40 inches wide.
(I. nct Mere, Central)
Women's Tweed Suits
Start at $12.75
They're in a pretty little check of two tones of tan and are made
with four patch pockets en the jacket.
Next come smart mixtures ui green, gray or van colorings at
$16.75 and $18.
Exquisite Colorings
distinguish the suits at $25 te $37.50. Dull blues, soft lilac tones,
rose, Copenhagen, mist gray and warm tans are among them. Jackets
are belted or plain and prettily lined with silk.
(Market)
New Circular Tweed Capes
at $15
will make friends quickly, for they are veiy smart, comfortable and
convenient. Me-t of them are in
hei ringbene wpau in tone- of
tan, gray, bren, gnen and hn
endcr. Seme liew fleck3 of red
and all are pretty in coloring.
The younger women especially
will like them.
Other Capes at $15
Navy and black truotine cape
wraps arc thiee-qiiartu length,
fully lined with silk and cry
graceful of line. Waim little
wraps, they are, with ceid girdles.
Many capes in aueus soft
shades of fnwn, s-ome with
sleeves, some with threw-ties,
some embroidered and emc plain,
are $18.50.
Every Imaginable
Kind of Cape at $25
Very few of a style but, eh,
hew many styles! Wc'l eer 20U
capes and wraps in the lut and all
sizes among them! That speak-,
well for the cheesing, and, indeed,
women will find some s,urpn-inl
lovely "finds" for this price.
Serge, eleur and belivia in al
most all shades, from lightest
tnn te navy blue and blnck.
' L ' 1
' y U $15
(Marl.il)
larch Sales
the Cente
Ais
e
Spring Dress Gingham, 18c Yard
Te see it brings forth delightful visions of all the crisp, pretty
frocks that will be fashieaed from the ynrds and yaids of this
extremely practical mnterinl.
Plenty of small nnd huge checks, plaids, stripes and. some
plain colors. 20 inches wide.
Blouses of Seft Voile, New at $1.65
Blouses thnt are particularly appropriate for new tweed suits
or sweater costumes.
Plain or checked white veile.ith Peter Pan or roll cellars
and cuffs of checked gingham, figured veile or mntching mnterinl
with lace.
Women's Underclothes, $1 and $1.50
$1 for EXTRA-SIZE nightgowns of firm white nainsoek,
made in the plain-taileicd style se many women prefer.
$1,50 for envelope chemises of soft pink batiste, daintilv
trimmed with ribbon nnd hnnd-done French knots. Alse for
envelope chemises of white nainsoek trimmed with ribbon, lace and
embroidery medallions.
lOOOBandeJ x Just in at 35c
Whether they are of a breche or of web cloth
and
whether they fasten in fr ,r in buck, women who wenr sizes
az te id wm nna them cxcimgly comfortable and well made,
Women's Pull-Over Sweaters
$1.75
Knitted in squares, with full-length sleeves and braided belts,
they are in buff, henna, peacock blue, jockey red, black, brown and
white wool.
Pull-Over Sweaters in Mixed
Celers, $3
They are knitted in the popular fashion known as Indian
mixtuie, with long sleeves and low, jeund necks, suitable for
leter Pan cellars. In buff-wlute-and-brewn, graj-nnvy-und-je-kcy,
white-jiu e-and-jockey, Cepenhugeii-navy-and. ieckey, Copenhngen-buff-and-brewn.
white-rose-and-black and buff-jade-and-licnna
Three Styles at $5
Slip-evtr mohair sweaters, soft and fine, are in plain colers:
nnv." P.1 ?r b,,,ck-nite, jiidennd-white, brown-und-buff,
nilVV.nnrl.hnfr nnvv.iinil.nnm K i ...i.ji m.
"" , ' j -.-, j , "iuii-iuiu-wnilU.
c, Hnrdi
Weel sweaters in nnw. hlnnlr irn.Tu ui.. ...in .. t
are quite smart with large blocks fermbVhin n sef artS"
silk in briirht celnrs. Onitn aiii.i . i.. . ' ,r. ""'"ciai
All three have fulf-length Tloev. '' "' BlU
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(Central Alule)