Trim off outside leaves and lay blossoms in cold salted water.
Slugs and other insects will drop out, especially if gently shaken in
the water. Tie in piece of mosquito netting and lay, head up in boil-
ing salted water and cook gently from twenty to thirty minutes or
till very tender. Drain and serve with Hollandaise or Cream Sauce.
This makes a delicious garnish for fried spring chicken or fried
sweet breads.
Cauliflower with Parmesan cheese is made as above, adding a
t-spoon of Parmesan cheese ✪ Cauliflower to the sauce before it is poured over the
cauliflower; sprinkle melted butter over it and bake a few minutes
in a hot oven.
Mrs. Charles Myers.
FRIED CORN.
6 medium ears com. 1 cup water.
4 slices bacon. 1 t-spoon salt✪ Fried Corn.
Cut through center of kernel of tender corn, scrape carefully
from cob so pulp and juices may be extracted without the removal
of hulls. Fry fat from bacon. Remove meat, add corn, boiling
water and salt. Cook over moderate fire stirring occasionally,
about 20 or 25 minutes. Corn should be slightly brown when done.
Mrs. J. A. Carlisle.
CORN SALAD.
10 ears of corn. 3 onions.
1 small cabbage. 1 tbls. dry mustard.
2 stalks celery. 1 t-spoon tumeric.
2 red and 2 green bell peppers. 1 cup sugar.
2 tbls. salt✪ Corn Salad.
Cut corn from the cob, and chop vegetables fine ; mix altogether,
cook slowly for two hours, put up in small air tight cans, keep in a
refrigerator when opened.
Mrs. J. C. Gentry.
ASPARAGUS.
Wash carefully 2 green bunches of asparagus, cut the ends un-
til the tender part is reached. Arrange in one large bundle and
fasten with broad band of coarse muslin, pinned at each side. Boil
gently in salted water✪ Asparagus until done, about 20 to 30 minutes, use only
VEGETABLES 167
enough water to cover. Let water cook down toward the last of
cooking. Serve on slices of buttered toast with Hollandaise Sauce.
Miss Alice Needham.
DUTCH POTATOES (Very Good).
6 medium size boiled potatoes. 3 slices bacon.
2 t-spoons sugar, less if desired, i/j, cup vinegar.
1 medium size onion. Salt and pepper✪ Dutch Potatoes.
Crisp bacon in frying pan, cut in small pieces. Stir sugar and
salt in the vinegar. Pour this into the frying pan, add potatoes,
onions (sliced), salt and pepper to taste. Cover. Steam about ten
minutes. Serve immediately with any cold sliced meat.
Mrs. William D. Alexander.
LYONNAISE POTATOES.
6 boiled potatoes. i/8 t-spoon pepper.
2 tbls butter. 1 t-spoon minced parsley.
1 onion chopped fine. 1/4 t-spoon lemon juice.
1 t-spoon salt✪ Lyonnaise Potatoes.
Cook butter and onions in an omelet pan, add potatoes and sea-
sonings, mix well and saute a nice brown. Just before serving add
parsley and lemon juice.
Miss Irma Rankin.
DAINTY DESSERTS.
Mrs. J. B. Dinwiddie, Chairman.
Frozen desserts prolong the digestion of a meal, as does a sweet
taste, and so are used to finish a meal. There is little food value in
water ices, gelatine deserts or cold beverages outside of this fact —
pies, ice-creams, puddings, and custards are rich in food value which
should be remembered in planning a meal.
Mary P. Means.
BANANA CUSTARD.
% cup sugar. 1 egg (well beaten).
2 cups milk. 1 t-spoon vanilla.
1/2 cup corn starch. 1/2 cup marshmallow whip✪ Banana Custard,
Page 89 · 9 recipe records on this page
Presented as published in 1921. 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
Trim off outside leaves and lay blossoms in cold salted water. Slugs and other insects will drop out, especially if gently shaken in the water. Tie in piece of mosquito netting and lay, head up in boiling salted water and cook gently from twenty to thirty minutes or till very tender. Drain and serve with Hollandaise or Cream Sauce. This makes a delicious garnish for fried spring chicken or fried sweet breads.
Cauliflower with Parmesan cheese is made as above, adding a t-spoon of Parmesan cheese to the sauce before it is poured over the cauliflower; sprinkle melted butter over it and bake a few minutes in a hot oven.
Mrs. Charles Myers.
FRIED CORN. 6 medium ears com. 1 cup water.
4 slices bacon. 1 t-spoon salt.
Cut through center of kernel of tender corn, scrape carefully from cob so pulp and juices may be extracted without the removal of hulls. Fry fat from bacon. Remove meat, add corn, boiling water and salt. Cook over moderate fire stirring occasionally, about 20 or 25 minutes. Corn should be slightly brown when done.
Mrs. J. A. Carlisle.
CORN SALAD. 10 ears of corn. 3 onions.
1 small cabbage. 1 tbls. dry mustard.
2 stalks celery. 1 t-spoon tumeric. 2 red and 2 green bell peppers. 1 cup sugar.
2 tbls. salt.
Cut corn from the cob, and chop vegetables fine ; mix altogether, cook slowly for two hours, put up in small air tight cans, keep in a refrigerator when opened.
Mrs. J. C. Gentry.
ASPARAGUS. Wash carefully 2 green bunches of asparagus, cut the ends until the tender part is reached. Arrange in one large bundle and fasten with broad band of coarse muslin, pinned at each side. Boil gently in salted water until done, about 20 to 30 minutes, use only
enough water to cover. Let water cook down toward the last of cooking. Serve on slices of buttered toast with Hollandaise Sauce.
Miss Alice Needham.
DUTCH POTATOES (Very Good).
6 medium size boiled potatoes. 3 slices bacon. 2 t-spoons sugar, less if desired. 1/2 cup vinegar.
1 medium size onion. Salt and pepper.
Crisp bacon in frying pan, cut in small pieces. Stir sugar and salt in the vinegar. Pour this into the frying pan, add potatoes, onions (sliced), salt and pepper to taste. Cover. Steam about ten minutes. Serve immediately with any cold sliced meat.
Mrs. William D. Alexander.
LYONNAISE POTATOES.
6 boiled potatoes. 1/8 t-spoon pepper.
2 tbls butter. 1 t-spoon minced parsley. 1 onion chopped fine. 1/4 t-spoon lemon juice.
1 t-spoon salt.
Cook butter and onions in an omelet pan, add potatoes and seasonings, mix well and saute a nice brown. Just before serving add parsley and lemon juice.
Miss Irma Rankin.
Mrs. J. B. Dinwiddie, Chairman.
Frozen desserts prolong the digestion of a meal, as does a sweet taste, and so are used to finish a meal. There is little food value in water ices, gelatine deserts or cold beverages outside of this fact — pies, ice-creams, puddings, and custards are rich in food value which should be remembered in planning a meal.
Mary P. Means.
BANANA CUSTARD.
% cup sugar. 1 egg (well beaten).
2 cups milk. 1 t-spoon vanilla.
1/2 cup corn starch. 1/2 cup marshmallow whip,
Records on this page
Lima Beans and MushroomsCauliflowerFried CornFried CornCorn SaladAsparagusDutch PotatoesLyonnaise PotatoesBanana Custard