CHAPTER XI
Chapter XI
CARBOHYDRATES (WORK FOODS) CONTINUED "Few things show the difference between comfortable and slovenly housekeeping more quickly than the…
CHAPTER XI: Vegetables
All wilted vegetables should be revived in cold water before cooking. All dried vegetables should be soaked in cold water several hours, or…
CHAPTER XI: Starch
VEGETABLES WITH ONLY SLIGHT TRACE OF STARCH Vegetables, like lettuce, endive, celery (inner blanched stalks), tomatoes, cucumbers, and…
CHAPTER XI: Potatoes
VEGETABLES CONTAINING MUCH STARCH POTATOES PREPARATION OF POTATOES FOR BOILING New potatoes: Scrape off the skin, scrub with a vegetable…
CHAPTER XI: Rice
RICE, SOUTHERN STYLE Put half a cup of rice over a quick fire in a quart of cold water and stir while heating the water to the boiling…
CHAPTER XI: Squash
STEAMED SQUASH Prepare as for boiling. As the squash is cooked over and not in the water, a longer time for cooking is required. Season and…
CHAPTER XI: Celery
VEGETABLES CONTAINING LITTLE STARCH CELERY, HOLLANDAISE STYLE 1 cup of cooked celery (nearly a pint of uncooked) 1/4 teaspoonful of salt 2…
CHAPTER XI: Spinach
SPINACH Carefully cut off the roots, discard discolored leaves, but retain the inner heart-leaves that are not fully opened. Wash in many…
CHAPTER XI: Green
GREEN SHELL BEANS (Lima, Cranberry, Kidney, etc.) Put the shelled beans over the fire in boiling, salted water to cover; let boil five…
CHAPTER XI: Tomatoes
STEWED TOMATOES Pare two ripe tomatoes, cut in slices, and set over the fire in a small saucepan; cover and let cook while one-fourth a cup…
CHAPTER XI: Parboil
BOSTON BAKED BEANS 1 pint of pea beans 2 tablespoonfuls of molasses 1 teaspoonful of bi-carbonate 1 teaspoonful of mustard of soda 1…