Vegetables
Paring (Scrub root vegetables)
Scrub root vegetables thoroughly with a stiff brush. Thin skins may be scraped off, thick skins must be pared off. Most thick skins are…
Paring (Peel thinly or not at all)
1. Peel thinly or not at all until after they are cooked. You will save from 15 to 20% of the nutritive value of the whole vegetable. 2. Do…
Cooking Vegetables
VEGETABLES may be baked, steamed, stewed or boiled. In BAKING, no nutritive material is lost. You may bake potatoes, sweet potatoes…
Boiling Water
SALT (1 teaspoon to each quart of water) may be added to the water in which all green vegetables, potatoes or onions, are cooked. Do not…
Creamed Vegetables
Prepare and cook vegetables by either stewing or boiling them. When ready to serve, pour over white sauce.
Escalloped Vegetables
Creamed Sauce 1/2 Tablespoons Cornstarch 2 Tablespoons Butter or Butter Substitute 1 Cup Milk 1/4 Teaspoon Salt Use equal portions of sauce…
Vegetables Au Gratin
Prepare vegetables by either boiling or stewing them, or use any left-over vegetable you may happen to have. Method I. Place cooked…
Boiled Asparagus
Cut off lower parts of stalks as far down as they will snap. Wash them, remove scales and tie them in bundles. Cook in boiling salted water…
Boiled Onions
Put onions in cold water and remove skins while under water. Drain, place in saucepan, and cover with boiling salted water. Boil 5 minutes…
Boiled Cabbage
Take off outside leaves. Cut in quarters, and remove all tough stalk., Soak in cold water and cook in an uncovered vessel in boiling salted…
String Beans Spanish
1 Pound String Beans 3 Eggs Tomato Sauce Boil beans until tender and allow to cool. Beat the white of eggs until thick; put in the yellow…
Preserves
Wash the outside of the pumpkin clean; then cut it into pieces about 3 inches square, and place in a preserving kettle of about 1 gallon…
Baked Squash
Peel and slice the squash into pieces about 12 inch thick. Place slices in the bottom of a large bread pan. Dot each slice with a generous…
Winter Squash
Cut in pieces, remove seeds and pare as thin as possible; steam or boil until soft and tender. Drain and press well, mash with butter…
Broiled Mushrooms
In order to test mushrooms, sprinkle salt on the gills-if they turn yellow they are poisonous; if they turn black they are good. After…
Mexican Stuffed Chili
Green Peppers (even size) 1 Egg Sardines Cheese Cut the stems, seed and core. Make a stuffing of the sardines and cheese chopped fine; mix…
Creamed Parsnips
Scrape and boil till tender six mediumsized parsnips. Slice lengthwise, put back in skillet over fire and dress with two tablespoons…
Corn a La Southern
To one can chopped corn add two eggs slightly beaten, one teaspoon salt, one-eighth teaspoon pepper, one and onehalf tablespoons melted…
Cucumbers a La Creme
6 Cucumbers, Medium Size 1/2 Cups of Cream Sauce Pare and quarter or dice the cucumbers. Remove the seeds and soak for half an hour or…
Boiled Cucumbers
Old cucumbers may be pared, cut in pieces, cooked until soft in boiling salted water, drained, mashed and seasoned with butter, salt, and…
Fried Eggplant
Pare and slice the eggplant as desired and dip at once into egg (previously seasoned with salt and pepper) and then into cornstarch, seeing…
Summer Squash
The white, scalloped ones are the best. Take them before the rind or seeds be-
Young Beets, Boiled
Beets Butter Salt and Pepper Wash beets very clean, but neither scrape or cut them. Put them in boiling water, and according to their size…
Devilled Tomatoes
3 Tomatoes Salt and Pepper Flour Butter for Sauteing 4 Tablespoons Butter 2 Teaspoons Powdered Sugar 1 Teaspoon Mustard 1/4 Teaspoon Salt…
Honey
Boil 6 sweet potatoes and cut each lengthwise in 2 or 3 slices. Pour about 1/2 cup honey into a pan until the bottom is covered about 1/4…
Stuffed Onions
Select one large dry onion for each person. Boil in plenty of water, uncovered, until about half done. When cool enough to handle, remove…
Stuffed Peppers (II)
1 Tablespoon Butter Substitute or Drippings 2 Tablespoons Barley Flour 1 Cup Milk 1 Cup Cooked Fish 1 Cup Cooked Hominy Salt and Pepper to…
Paring (Steam potatoes in their skins)
1. Steam potatoes in their skins. In this way you will save one pound of potatoes in every seven pounds you prepare. It improves their…
Skins
Prepare a saucepan of boiling water with steamer attached. Scrub the potatoes well. Put them into the steamer and cook them about one-half…
Stuffed Potatoes
Use large potatoes of uniform size and wash and scrub them well. When baked, cut off a piece lengthwise and scoop out the inside of the…
Variations
1. A variation of this is to line the scooped-out potato with the mashed potato mixture. Then break a fresh egg carefully into the center…