Vegetables
Potatoes in the Half Shell
Bake six medium-sized potatoes; when they are soft cut a slice from the top of each and scoop out the potato. Mash it, add two tablespoons…
Baked Stuffed Peppers
Cut green peppers in two lengthwise. Remove the seeds and let the peppers soak in cold water for half an hour. Dry them and fill with a…
Boiled Onions
Pour boiling water over the onions and remove the skins. Cook them for five minutes in boiling salted water, then change the water and…
Scalloped Potatoes
Slice, after paring, raw potatoes enough to fill a deep baking dish full, shaking them down well. Put the potatoes in the dish in layers…
Baked Cabbage and Bacon
Shred or chop coarse three pounds of cabbage. Stir into it a tablespoon of flour, a teaspoon of salt, the same of sifted dry mustard, a…
Baked Brown Potatoes
Boil, peel and mash a dozen potatoes. Beat into them, while hot, salt and pepper to taste, a spoonful of onion juice, half a cup of milk…
Browned Sweet Potatoes
Boil the potatoes until they can be pierced with a fork, but not until tender. Remove the skins, dust lightly with sugar, roll in melted…
Buttered Cauliflower
Break a firm head of cauliflower into sprigs and cook in boiling water until about half done. Take up, drain, and put into a saucepan with…
Southern Sweet Potatoes
Boil six medium-sized sweet potatoes until nearly done. Peel and slice the long way into pieces about half an inch thick. Fill a baking…
Sweet Potato Croquettes
To two cups of hot riced sweet potatoes add three tablespoons of butter, one-half teaspoon of salt, few grains of pepper and one beaten…
Corn Oysters
Scrape sweet corn from the cob, or grate it. Take one coffeecup of corn and two eggs. Make a batter of a little milk and flour, seasoning…
Mashed Turnips
Select the large yellow turnips, as they are sweetest. The Cape Cod turnip is a good kind. Wash, pare and cut them into pieces. Boil them…
Boiled Cauliflower
Remove the outer leaves and cut off the stem close to the flowers. Wash thoroughly in cold water and soak in cold salted water (top…
Scalloped Cauliflower
Break the cauliflower into small sprigs and cook in boiling salted water until tender. Place the pieces in a buttered pudding dish and pour…
Savory Cauliflower
Cook the cauliflower as in above recipes and set aside to cool. Prepare a pint of egg batter and add to it a teaspoon of minced parsley and…
Fricassee of Parsnips
Scrape the parsnips and boil them in milk until tender. Take out and cut them in four pieces if they are large; add a piece of butter the…
Asparagus Tips in Croustades
These are nice served with broiled chicken or chops, or as a separate course following the meat. The croustades can be prepared in advance…
Asparagus Cream Omelet
Stir one heaping tablespoon of butter and same amount of flour together. Set the saucepan over the fire, and when well blended, add one cup…
Sauce
Butter thoroughly a charlotte mold, quart size, and line it with cooked tips of asparagus well drained. Cook two tablespoons of flour and…
Yellow Bechamel Sauce
Mix two tablespoons of flour and two of butter, cook until it begins to bubble, add gradually half a cup of hot stock and half a cup of…
Peeled and Curried Tomatoes
Cut four large tomatoes into rather thick slices. Saute them in one and one-half tablespoons of butter. When nearly cooked sprinkle with…
Tomatoes with Spaghetti Stuffing
Scoop the inside from eight tomatoes. To one and a half cups of cooked spaghetti add the tomato pulp, one tablespoon of butter, pepper…
Cauliflower au Gratin
Boil the cauliflower. Melt a tablespoon of butter in a saucepan and stir smoothly in one tablespoon of flour, thin with half a pint of…
Scalloped Tomatoes
Scald and peel half a dozen tomatoes, set them in a buttered baking dish, sprinkle with pepper, salt and a dust of powdered sugar. Cover…
Tomatoes Stuffed
Cut a thin slice off the tops of eight large, firm tomatoes and with a spoon carefully lift out the pulp. Rub it through a sieve…
Stuffed Spanish Onions
Peel the onions under water and scoop out from the top a portion of the center. Parboil five minutes and turn upside down to drain. Make a…
Cold Slaw
Chop with one small head of cabbage two hard-boiled eggs. Take one-half cup of sour cream, one tablespoon of sugar, a little salt and…
Potato Puff
Soak old potatoes for several hours and boil in salted water. To two cups of potato mashed or put through a ricer add two tablespoons of…
Savory Carrots
Scrape, then cut new carrots into straws. Cook tender in salted water and drain dry. Season with salt, pepper and a little onion juice and…
Spinach Croquettes
Take one pint of spinach (cooked), chop very fine. Put over the fire one large tablespoon of butter and one-half of a small onion cut in…
Creamed Carrots
Scrape the carrots and cut in slices one-fourth of an inch thick. Let them lie in cold water an hour before cooking. Boil till tender in…
Turnip Ragout
Melt three tablespoons of butter, wher hot add one quart of finely sliced raw turnip with one tablespoon of finely chopped onion. Cook…
Deviled Tomatoes
For this dish use six large, solid tomatoes. Wipe, peel and cut in slices half an inch thick. Dust with pepper, salt and flour and saute in…
Broiled Tomatoes
For this dish choose tomatoes which are not dead ripe. Cut them unpeeled in rather thick slices. Dust with pepper, salt and powdered sugar…
Tomato Farcies
Scoop out the tomato pulp, leaving the shells, and fill with a stuffing made from half a cup of sausage meat, four tablespoons of stale…
Peas in Turnip Cups
Steam small white turnips, hollow out the centers, cut the edges in points. Fill with peas which have been heated in a sauce made of two…
Corn Timbales
Score six ears of sweet corn and press out the pulp. To one cup add one tablespoon of butter melted, half teaspoon of salt, one-fourth…