Clean, and pick well. Set on the fire with cold water
and salt. When tender, strain, and chop fine ; set on
the fire a quarter of a pound of butter to each plate full
of spinach ; let it brown with a spoonfull of flour✪ Spinach, make
smooth, add the spinach. If too thick add a little soup
stock ; boil up, season with pepper and salt, and serve.
YOUNG STRING BEANS.
Clean, and cut in pieces, boil up in cold water;
finish until tender in fresh water; when done add a little
butter and flour well mixed to the sauce. Add the
beans, boil up and serve.
SWEET PEAS.
Wash and set on the fire with just enough water, a
little butter and salt. When soft add a tablespoonfull
of butter well worked with a little flour. Keep hot, but
do not boil any more.
SWEET PEAS AND CARROTS.
Cut the carrots in nice pieces, and set them on the
fire. When soft add peas, and finish as above.
LINTELS.
Pick and soak over night in water; set on the fire
with plenty of cold water; when not quite done add a
small onion chopped; finish with butter and flour.
CARROTS.
Scrape and cut in slices; boil until tender; finish with
salt, pepper, butter and flour.
ASPAREGUS.
Wash and tie them in bundles of nine stalks;
set on the fire with cold salt water and a little butter;
[54]
wheii done melt a spoonful of butter, add a little flour
and enough of the water from the asparegus to make
sauce; finish with the yelk of an egg.
CAULIFLOWER.
Cut and wash well in salt water and boil until soil,
add salt and a little butter; when done make a cream
sauce; season to taste.
BAKED CAULIFLOWER.
Boil as above, make sauce very thick; dip each piece
in the sauce and in bread crumbs and bake in the oven.
PLAIN CABBAGE.
Cut each head in four pieces; take out the core and
lay in water; boil up and straiu; put in fresh water and
boil until tender; strain again and cut up; out of the
juice make a sauce by adding butter, flour, salt and
pepper.
STUFFED CABBAGE.
Select a small solid head and cut out the core; fill the
space with a stuffing and boil slowly, keep whole; make
extra sauce.
RED CABBAGE.
Wash well, cut up, take out the core, set on the
stove and stew until soft; add butter, flour, salt and pep-
per. A little lean ham cooked with it gives it a good
flavor.
CELERY, with Cream.
Boil until tender six celery roots in salt water; peel
and make a cream sauce.
RED BEETS.
Boil until tender, peel and slice; pour over vinegar
and a few cloves.
PARSNIPS.
Boil in salt water, clean, and cut lengthwise ; fry in
cooking butter.
[55]
TURNIPS MASHED.
Wash, cook soft and strain ; add salt, pepper. Butter.
TURNIPS WITH CREAM.
Boil soft, slice, make cream sauce, adding a little
parsley.
CUCUMBERS.
Peel and cut in slices. Salt them well and l6t them
stand awhile. Press out ; brown a spoonfull of flonr in
some butter, add a little milk and water, pepper, Boil
until smooth, add the cucumbers ; boil up and serve ; a
spoonfull of vinegar can be added if desired.
MUSHROOMS.
Can be fried in butter, or cooked and finished with a
sauce.
SALADS.
Salads are a very important feature of the menu, aud
should be made with care. Make plain salads first be-
fore attempting any elaborate ones. Never mix until
ready to use, or your salad will become watery. Use
none but the best ingredients. Good virgin oil should
have a greenish tint ; yellow oil is generally adulterated.
Use good taste in decorating. In winter use designs
cut of beets, turnips, carrots, etc. The mayonese with
cream will be found very useful where oil is objected to.
Fragrant herbs are very much used in France for salads,
the taste cultivated for them. They are called pimpernal,
chives, chervil, borage and tarrigon, and can be bought
in any drug store, if called for.
POTATO SALAD. ✪ Potato Salad
Page 19 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Clean, and pick well. Set on the fire with cold water and salt. When tender, strain, and chop fine ; set on the fire a quarter of a pound of butter to each plate full of spinach ; let it brown with a spoonfull of flour, make smooth, add the spinach. If too thick add a little soup stock ; boil up, season with pepper and salt, and serve.
YOUNG STRING BEANS.
Clean, and cut in pieces, boil up in cold water; finish until tender in fresh water; when done add a little butter and flour well mixed to the sauce. Add the beans, boil up and serve.
SWEET PEAS.
Wash and set on the fire with just enough water, a little butter and salt. When soft add a tablespoonfull of butter well worked with a little flour. Keep hot, but do not boil any more.
SWEET PEAS AND CARROTS.
Cut the carrots in nice pieces, and set them on the fire. When soft add peas, and finish as above.
LINTELS.
Pick and soak over night in water; set on the fire with plenty of cold water; when not quite done add a small onion chopped; finish with butter and flour.
CARROTS.
Scrape and cut in slices; boil until tender; finish with salt, pepper, butter and flour.
ASPAREGUS.
Wash and tie them in bundles of nine stalks; set on the fire with cold salt water and a little butter;
[54]
when done melt a spoonful of butter, add a little flour and enough of the water from the asparegus to make sauce; finish with the yelk of an egg.
CAULIFLOWER.
Cut and wash well in salt water and boil until soft, add salt and a little butter; when done make a cream sauce; season to taste.
BAKED CAULIFLOWER.
Boil as above, make sauce very thick; dip each piece in the sauce and in bread crumbs and bake in the oven.
PLAIN CABBAGE.
Cut each head in four pieces; take out the core and lay in water; boil up and straiu; put in fresh water and boil until tender; strain again and cut up; out of the juice make a sauce by adding butter, flour, salt and pepper.
STUFFED CABBAGE.
Select a small solid head and cut out the core; fill the space with a stuffing and boil slowly, keep whole; make extra sauce.
RED CABBAGE.
Wash well, cut up, take out the core, set on the stove and stew until soft; add butter, flour, salt and pepper. A little lean ham cooked with it gives it a good flavor.
CELERY, with Cream.
Boil until tender six celery roots in salt water; peel and make a cream sauce.
RED BEETS.
Boil until tender, peel and slice; pour over vinegar and a few cloves.
PARSNIPS.
Boil in salt water, clean, and cut lengthwise ; fry in cooking butter.
[55]
TURNIPS MASHED. Wash, cook soft and strain ; add salt, pepper. Butter.
TURNIPS WITH CREAM.
Boil soft, slice, make cream sauce, adding a little parsley.
CUCUMBERS.
Peel and cut in slices. Salt them well and let them stand awhile. Press out ; brown a spoonfull of flour in some butter, add a little milk and water, pepper, Boil until smooth, add the cucumbers ; boil up and serve ; a spoonfull of vinegar can be added if desired.
MUSHROOMS. Can be fried in butter, or cooked and finished with a sauce.
SALADS.
Salads are a very important feature of the menu, aud should be made with care. Make plain salads first before attempting any elaborate ones. Never mix until ready to use, or your salad will become watery. Use none but the best ingredients. Good virgin oil should have a greenish tint ; yellow oil is generally adulterated. Use good taste in decorating. In winter use designs cut of beets, turnips, carrots, etc. The mayonese with cream will be found very useful where oil is objected to. Fragrant herbs are very much used in France for salads, the taste cultivated for them. They are called pimpernal, chives, chervil, borage and tarrigon, and can be bought in any drug store, if called for.
POTATO SALAD.
Records on this page
Peeled Potatoes with ParsleySpinachPotato Salad