Vegetables
Vegetables
POTATOES, peas, corn, beans, and many of the vegetables which are universally used, receive fair treatment, but in American kitchens there…
Vegetables: Turnips
Keep two utensils for their thorough cleaning, a small stiff brush, and a square of rough burlap. The brush scrubs earth from every…
Vegetables: Blanching
Blanching means bleaching; it removes from winter vegetables their strong, acrid flavor. Then it improves their quality. Let us blanch…
Vegetables: Cabbage
Blanching of vegetables means a saving of time, because they may be cooked in the leisurely hours of the morning, then quickly reheated…
Vegetables: Wash
Wash 4 or 5 heads lettuce, removing thick, bitter stalks and retaining all the sound leaves. Cook in boiling salted water for ten or…
Vegetables: Peas
Put 1 quart shelled peas in a stewpan and add enough boiling water to cover them generously. When they begin to boil, draw back where the…
Vegetables: Cover
Cover with boiling water, and boil gently twenty-five or thirty minutes.
Vegetables: Cauliflower
Remove the green leaves and the greater part of the stalk. Put the head in a pan of cold water which contains to each quart a teaspoonful…
Vegetables: Cook
Break the cauliflower into branches and season with half the salt and pepper. Put the butter in a saucepan. When hot, add the flour, and…
Vegetables: Boiled
When done, turn into a colander and pour cold water over them. They are ready now to serve with any kind of sauce, or can be seasoned with…
Vegetables: Kale
Cook kale the same as cabbage with pork.
Vegetables: Boil
To clean spinach, cut off the roots, break the leaves apart and drop in a pan of water, rinsing them well. Continue washing in clean water…
Vegetables: Drain
Drain the blanched spinach and chop fine, return to the saucepan, and add salt, pepper, and butter. Place on the fire, and cook ten minutes.
Vegetables: Dash
MRS. CURTIS'S COOKBOOK 2 cupfuls peeled and cut tomatoes, 2 cupfuls grated bread crumbs, 1 level teaspoonful salt, 1 tablespoonful butter…
Vegetables: White
Scrape carrots lightly, then cut into large dice. Put in a stewpan with salted water and boil until tender.
Vegetables: Stewed
Remove the leaves from the stalks.
Vegetables: Eggplant
For baked eggplant make a dressing as for stuffed peppers, except that a little more salt, pepper, and butter are used. Cut the eggplant in…
Vegetables: Sprinkle
Wipe 4 tomatoes, pare, and cut in 3 slices. Sprinkle with salt and pepper, dredge generously with flour, and sauté in butter, first on one…