Vegetables
A B C D E F G H I J K L M O P R S T V W Y
A
- Artichoke Soup
- Artichokes (Before the common potato)
- Artichokes (Course pour over them B chamel)
- Artichokes as a Basis for Jardinière
- Asparagus
- Asparagus in Ambush
- Asparagus Peas
- Asparagus Soup
B
- Baked Artichokes
- Baked Beans
- Baked Cauliflower
- Baked Egg-Plant
- Baked Mushrooms
- Baked Onions
- Baked Parsnips
- Baked Potatoes
- Baked Pumpkin
- Baked Sweet Potatoes
- Baked Tomatoes
- Barley Soup
- Bean Polenta
- Beans (Until tender This can be)
- Beets with Cream Sauce
- Bisque of Turnip
- Black Bean Soup
- Boiled Asparagus
- Boiled Beets
- Boiled Cabbage
- Boiled Okra
- Boiled Onions (I dozen onions I tablespoonful)
- Boiled Onions (Rice in a mound in the centre)
- Boiled Potatoes (Peel the potatoes throw them)
- Boiled Potatoes (Without doubt better than)
- Boiled Salsify or Oyster Plant
- Borecole or Kale
- Boulettes of Potato
- Broccoli
- Broiled Mushrooms
- Broiled Tomatoes
- Browned Sweet Potatoes
- Browned Turnips
- Brussels Sprouts
- Brussels Sprouts To Pickle Beets
- Brussels Sprouts, Sautés
C
- Cabbage Lettuce with Gravy (Coriander seed salt and pepper)
- Cabbage Lettuce with Gravy (Take four full cabbage)
- Cabbage with Corned Beef
- Cabbage with Parmesan Cheese
- Carrot Marmalade
- Cauliflower with Cream Sauce
- Celeriac or Turnip-Rooted Celery
- Celery (Ereis Put the vinegar)
- Celery Soup
- Celery with Tomato Sauce
- Charleston Cabbage (I head of cabbage)
- Charleston Cabbage (Water and boil two hours When)
- Chicory with Cream
- Clear Vegetable Soup
- Cock-A-Leekie
- Cold Slaw
- Cold Tomato Catsup
- Corn Boiled in the Husks
- Corn Chowder
- Corn Fritters
- Corn Gems
- Corn Griddle Cakes
- Corn in Tins
- Corn Oysters
- Corn Pudding
- Corn Soup
- Corn-Salad
- Croquettes
- Cucumber Catsup
- Cucumber Mangoes
- Cucumbers Fried in Batter
- Cucumbers with Cream Sauce
- Curried Tomatoes
D
- Dredged Tomatoes
- Dressed Egg-Plant
- Dried Bean Soup (I pint of white soup beans)
- Dried Mushrooms
- Dutch Lettuce
E
- Egg-Plant Farcied
- Egg-Plant in Batter
- Endive
- English Pea Porridge
- English Tomato Catsup
- Escalloped Asparagus
F
- French Fried Potatoes
- Fried Artichokes
- Fried Cabbage
- Fried Celery
- Fried Cucumbers
- Fried Egg-Plant
- Fried Egg-Plant (Pare an egg-plant cut it into)
- Fried Onions
- Fried Parsnips
- Fried Salsify
- Fried Squash
- Fried Tomatoes
G
H
- Hashed Browned Potatoes (Chop two cold boiled potatoes)
- Hashed Browned Potatoes (Gently fifteen minutes Season)
- Hashed Browned Potatoes in the Oven
- Hashed Potatoes with Cream
- Hotch-Potch (Neck of mutton tablespoonfuls)
- Hotch-Potch (Soup is too thick add)
I
J
K
L
- Leeks
- Lentil Rolls
- Lentil Soup (Can be removed in one solid)
- Lentil Soup (I tablespoonful of butter)
- Lentils
- Lentils with Rice
- Lettuce
- Lima Bean Soup (Be handled very carefully)
- Lima Bean Soup (I pint of freshly shelled lima)
- Lima Beans (Cool When cold form into small)
- Lima Beans (Cover the beans with freshly)
- Lyonnaise Potatoes
M
- Martynias
- Mashed Potatoes
- Mashed Turnips
- Mock Bisque Soup
- Mushrooms (It is highly important)
- Mushrooms (Very carefully or you will)
O
- Oiled Pickles
- Okra Fricasseed with Corn
- Okra or Gumbo (Cook in their own liquor)
- Okra or Gumbo (This delightful vegetable)
- Okra with Rice
- Okra with Tomatoes
- Omelet with Peas
- Onion or Sauce Soubise
- Onion Soup
- Onion Vinegar (I quart of cider vinegar large)
- Onions Glazed
P
- Panned Potatoes
- Parsnip Fritters
- Parsnips Boiled, with Cream Sauce
- Pea Soup
- Pea Soup from Canned Peas
- Peas with Cream Sauce
- Pepper Mangoes (At once)
- Pepper Mangoes (Cut the tops from one dozen)
- Pepper Sauce
- Pickled Cabbage
- Pickled Carrots
- Pickled Cauliflower
- Pickled Jerusalem Artichokes
- Pickled Onions
- Pickled Parsley
- Pickled Peppers
- Pickled Radish Pods
- Pickled Red Cabbage (Cut hard heads of red cabbage)
- Pickled Red Cabbage (Large frying pan when hot put)
- Pickled Tomatoes
- Poke Stalks
- Potato Casserole
- Potato Chowder
- Potato Croquettes (Cups plain mashed potatoes)
- Potato Croquettes (Fact plain boiled or steamed)
- Potato Puff
- Potato Sautés
- Potato Soufflé
- Potato Soup (I quart of milk Piece of onion)
- Potato Soup (Through the pur e sieve Return)
- Potatoes (One of the most important)
- Potatoes (Water boil five minutes drain)
- Potatoes Baked with Meat
- Potatoes with Cream Sauce
- Preserved Green Tomatoes
- Preserved Pumpkin
- Pumpkin Pie (E Pare and cut the pumpkin)
- Pumpkin Pie (Until the pumpkin is clear)
- Pumpkin Preserved in Pieces
- Pumpkin with Salt Meat
- Purée of Sorrel (Covering about ten minutes)
- Purée of Sorrel (I tablespoonful of butter Salt)
- Purée of Vegetable Soup (It stand on the back)
- Purée of Vegetable Soup (Tablespoonfuls of rice I)
R
- Radishes
- Ragout of Potatoes
- Red Beans
- Red Cabbage, German Style
- Rhubarb Pie
- Rhubarb Vinegar
- Rhubarb Wine
- Rice as a Vegetable
- Rice as a Vegetable (Wash one cup of rice sprinkle)
- Rice Soup
- Ripe Tomato Preserves (Select a half peck of nice)
- Ripe Tomato Preserves (Stand them in the hot sun one)
- Roasted Sweet Potatoes
- Ruta Baga
S
- Salads
- Salsify or Oyster Plant Soup
- Salted Corn
- Saratoga Chips
- Sauerkraut
- Scalloped Cabbage
- Scalloped Corn (Hull mixed with the pulp)
- Scalloped Corn (Husk one dozen ears of corn)
- Scalloped Onions
- Scalloped Potatoes
- Small Cucumber Pickles
- Small Ears of Corn Pickled
- Soup Crécy
- Soup of Palestine
- Sour or Narrow Dock
- Southern Corn Pudding
- Spinach
- Spinach for Garnishing
- Spinach with Cream
- Steamed Potatoes
- Stewed
- Stewed Asparagus
- Stewed Cabbage
- Stewed Carrots
- Stewed Cauliflower (Gently thirty minutes or until)
- Stewed Cauliflower (I head of cauliflower I)
- Stewed Celery
- Stewed Corn
- Stewed Corn with Tomatoes
- Stewed Cucumbers
- Stewed Leeks
- Stewed Okra
- Stewed Onions
- Stewed Potatoes
- Stewed Rhubarb
- Stewed Tomatoes
- String Beans (I tablespoonful of butter Salt)
- String Beans (Ing until it settles)
- String Beans with Cream
- Stuffed Artichokes
- Stuffed Cabbage
- Stuffed Cucumbers (Cut each cucumber in halves)
- Stuffed Cucumbers (Pan mix until smooth add)
- Stuffed Onions
- Stuffed Peppers (For this use the sweet Spanish)
- Stuffed Peppers (Whole allspice one)
- Stuffed Potatoes (Good-sized potatoes I gill)
- Stuffed Potatoes (Stand in the oven to keep warm)
- Stuffed Tomatoes (Choose large smooth tomatoes)
- Stuffed Tomatoes (Saucepan stew slowly a half)
- Succotash
- Sugar Pea Pods
- Summer Squash
- Summer Squash with Melted Butter
- Sweet Pickled Cucumbers (Cannot be used for the pickles)
- Sweet Pickled Cucumbers (Pare and cut in thick slices)
- Sweet Potato Bread
- Sweet Potato Croquettes
- Sweet Potato Pie
- Sweet Potatoes
T
- To Can Peas
- To Cook Canned Peas
- To Cook Dry Corn
- To Dry Corn (Flour Beat well and stir)
- To Dry Corn (Remove the husks score down)
- To Dry Pumpkins for Pies
- To Hull Corn
- To Pickle Capsicums
- To Salt Cucumbers for Pickling (Choose very small cucumbers)
- To Salt Cucumbers for Pickling (Evening I have known)
- To Stew Canned Mushrooms
- To Warm Over Cold Corn
- Tomato Butter
- Tomato Catsup
- Tomato Farci
- Tomato Figs
- Tomato Honey (Pepper two red peppers two)
- Tomato Honey (Select ripe yellow tomatoes)
- Tomato Mangoes
- Tomatoes on the Half Shell
- Tomatoes on the Half-Shell
- Tomatoes Stuffed with Celery
- Turnip Tops or Sprouts
- Turnips with Cream Sauce
- Turnips with Potatoes
V
W
- White Bean Sautés
- White Potato Custard (Grate four good-sized potatoes)
- White Potato Custard (Light Beat the whites)
- White Potato Pie
- Wilted Dandelions
- Winter Radishes
- Winter Radishes with Cream Sauce