Vegetables
A B C D E F G H L M N O P R S T V
A
- A French Mode of Cooking Green Peas
- Artichokes a l'Italienne
- Artichokes Stewed in Gravy
- Asparagus a la Creme
B
- Baked Egg-Plant
- Baked Eggs and Tomatoes
- Baked Macaroni
- Baked Mushrooms
- Baked Potatoes
- Baked Puree
- Baked Spanish Onions
- Beans, French (a la Maitre d'Hotel)
- Beet Greens with Young Beets
- Beets
- Boiled Asparagus
- Boiled Beets
- Boiled Cabbage
- Boiled Carrots
- Boiled Celery
- Boiled Haricot (Small Dried Lima) Beans
- Boiled Macaroni a l'Italienne
- Boiled Parsnips
- Boiled Potatoes
- Boiled String Beans
- Boiled Winter Squash
- Boiling of Leeks
- Broiled Green Corn
- Broiled Mushrooms
- Broiled Potatoes
- Browned Mashed Potatoes
- Brussels Sprouts
- Buttered Nudels
C
- Cabbage a la Lilloise
- Cabbage and Bacon
- Carrots a la Flamande
- Casserole of Potatoes
- Cauliflower au Gratin
- Cauliflower in Cheese
- Cauliflower With Stuffing
- Cauliflower with Tomato Sauce
- Compote of Chestnuts
- Corn
- Corn Fritters (One dozen ears of sweet corn)
- Corn Pudding
- Cottager's Pie
- Creamed Beets
- Creamed Cabbage
- Creamed Corn
- Creamed Mushrooms
- Creamed Oyster Plant
- Creole Peppers
- Creole Rice
- Cucumber Mangoes
- Cucumbers a la Poulette
- Curried Lentils
- Curried Tomatoes with Okra
- Curried Tomatoes with Rice
D
E
- Egg-Plant Puffs or Fritters
- Egg-Plant Stuffed with Nuts
- Escalloped Cauliflower
- Escalloped Corn
- Escalloped Mushrooms
- Escalloped Potatoes
- Escalloped Sweet Potatoes
F
- Fagadu Bradu
- Flemish Leeks
- French Fried Potatoes
- French Tomatoes
- Fricasseed Asparagus
- Fricasseed Beans
- Fricasseed Jerusalem Artichokes
- Fried Artichokes
- Fried Corn
- Fried Cucumbers
- Fried Egg-Plant
- Fried Green Tomatoes
- Fried Oyster Plant
- Fried Parsnips
- Fried Potato Balls
- Fried Potatoes (German)
- Fried Raw Potatoes
- Fried Tomatoes
- Fried Turnips
- Fritters of Neudel
G
- German Mode of Cooking Spinach
- Green Corn Omelet (Good-sized ears of corn eggs)
- Green Corn Souffle
- Green Peas a la Creme
- Grilled Tomatoes
H
- Haricot (Lima) Beans (a la Maitre d'Hotel)
- Haricot Beans with Onions
- Hashed Brown Potatoes
- Horseradish
- Horseradish Sauce
L
M
- Macaroni
- Macaroni Croquettes
- Macaroni Nudels
- Macaroni Souffle
- Macaroni Timbales
- Macaroni with Chestnuts
- Macaroni with Tomatoes
- Mashed Beans
- Mashed Potatoes
- Mushroom Catsup
- Mushroom Ragout
- Mushroom-and-Beefsteak Pie
- Mushrooms with Bacon
N
O
- Old-Fashioned Roasted Corn
- Onion and Eggs
- Onion Porridge
- Onions a la Creme
- Onions with Grated Cheese
- Oyster Plant
P
- Parsnips Browned under Roast Meat
- Peas
- Pickled Beets
- Pickled Cucumbers
- Pickled Mushrooms
- Pickled Onions (Like all other pickles)
- Plain Boiled Onions
- Plain Boiled Rice
- Polenta
- Potato Basket
- Potato Cakes
- Potato Croquettes
- Potato Fritters
- Potato Puff
- Potato Ribbons
- Potato Rice
- Potato Souffle
- Potatoes a la Creme
- Potatoes au Gratin
- Potatoes Boiled in Their Jackets
- Potatoes Browned under a Roasting Joint
- Potatoes with White Sauce
- Puree of Chestnuts
- Puree of Jerusalem Artichokes
- Puree of Peas
- Puree of Spinach with Butter
- Puree of Turnips
R
- Radishes
- Red Kidney Beans (Swedish Method)
- Rice (East Indian Method)
- Rice Boiled with Milk
- Rice Croquettes
- Rice Fritters
- Rice Souffle
- Risotto
- Roasted Chestnuts
- Roasting Ears
S
- Saratoga Chips
- Saute Brussels Sprouts
- Scalloped Asparagus
- Scalloped Tomatoes and Potatoes
- Scotch Kale
- Spinach as Greens
- Spinach with Eggs
- Stewed Button Mushrooms
- Stewed Carrots in Cream
- Stewed Celery a la Creme
- Stewed Chestnuts
- Stewed Cucumbers
- Stewed Green Peas
- Stewed Jerusalem Artichokes
- Stewed Lettuce
- Stewed Onions
- Stewed Peas in Turnip Cups
- Stewed Peppers
- Stewed Tomatoes
- Stewed Tomatoes and Corn
- Stewed Turnips a la Francaise
- String Beans with Cream Sauce
- String Beans with Gravy
- Stuffed Artichokes
- Stuffed Baked Onions
- Stuffed Cabbage
- Stuffed Cucumbers
- Stuffed Lettuce
- Stuffed Potatoes
- Stuffed Sweet Peppers
- Stuffed Tomatoes
- Succotash
- Sweet Potato Croquettes
- Sweet Potato Souffle
- Sweet Potatoes and Apples
- Sweet Potatoes au Gratin
- Swiss Cabbage
T
- To Boil Green Peas
- To Cook Cauliflower
- To Cook Summer Squash
- To Dress Carrots in the German Way
- To Dress Celery
- To Dress Cucumbers
- To Dress Sauerkraut
- To Fry Celery
- To Keep Cabbage Fresh
- To Make Sauerkraut
- To Serve Spinach
- Tomato Souffle
- Tomato Toast
- Tomatoes
- Tomatoes Baked with Eggs
- Tomatoes Stuffed with Chicken Salad
- Tomatoes Stuffed with Meat or Fish
- Tomatoes with Aspic Jelly
- Truffle Sauce
- Truffles
- Truffles aux Champagne
- Truffles with Eggs
- Turnip and Potatoes