HOW TO GET LONG AND SHORT SHREDS
Long shreds will always be obtained if these three simple suggestions are
followed. FIRST: Always run vegetables from top to bottom of shredding
surface. Do not run vegetable back and forth in short strokes as on a grater
as this will give short shreds and
clog shredder. SECOND: Hold vegetable
lengthwise or parallel with shredder as
in Fig. A. If held crosswise as in Fig. C
shreds will be short. THIRD: Hold vege-
table flat on shredder as in Fig. A and
not upright, or slanting as in Fig. B.
To obtain short shreds hold vegetable |-a’y
upright and run over shredder. To get |i
still shorter shreds score vegetable with
knife and run over shredder in opposite
direetion to scores the same as in dicing
shown in Fig. D, page 28.
To get long or short shreds on cab-
bage see paragraph on “How To Shred
Cabbage.” FIG. A
= 2
FAVORITE TESTED RECIPES 27
HOW TO SHRED CELERY
After taking celery apart and thoroughly
washing it, take two, three or more sticks
and pull them over the shredder towards you
| in quick short strokes. Do not run celery
against shredder the same way as shredding
most vegetables (as celery may become
stringy) but hold it slanting towards you
and pull it briskly but lightly against the
cutting projections. This will cut strings
clean in celery, also rhubarb, green peppers,
string beans, etc. By slanting celery more
| towards you, longer shreds can be obtained.
The MEDIUM and FINE sized shredders are
recommended for salads and the LARGE size
for soups.
FIG. B
HOW TO GRATE WITH A SHREDDER
To grate with a shredder, always use FINE size. First run vegetable
or fruit lightly back and forth across shredder on an angle, that is, corner-
wise, in similar manner to Fig.C. The smaller the angle the finer the
grating. For very fine grating run fruit or vegetable almost across shredder
or in a very small angle.
USES: To grate rind off lemons or oranges for pie filling; potatoes for
pancakes; horse-radish, chocolate, bread crumbs, cheese, nutmeg; also vege-
tables for garnishing or for very finely cut salads.
VEGETABLE HEALTH DRINKS
Shred about 10 oz. vegetables with fine shredder, cover with water and
let soak in water about an hour, then squeeze out the juice. Drink twice this
amount daily. Carrot juice is very valuable for kidney trouble and beet
juice is a wonderful aid in dissolving gall stones, and may also be used as
natural coloring for gelatine. Vegetable juice drinks build up the teeth,
muscle and bone; beautify the skin of both young and old, and are espe-
cially valuable for children. Many children lose their teeth and eyesight
very young, because vegetable and fruit juices
are not used and vegetables are boiled and
water often thrown away. Apples, pears,
Pineapples, etc., may be shredded and juice
squeezed out, making delicious fruit drinks.
HOW TO SHRED ONIONS
Onions should first be peeled then stems
Should be cut off, but the roots should be
left on. The root holds onion together while
shredding which can then be thrown away.
Start shredding from the stem, towards the
root across the onion. Onions can be cut very
rapidly and nicely this way. The MEDIUM
size is recommended for salads and for rel-
ishes; the COARSE size for pickles, soups
and frying onions, etc.
28 FAVORITE TESTED RECIPES
DICING—THE MODERN WAY
Dicing may be done in various sizes and
shapes by using the three sizes of shredders
and using the following suggestions:
MEDIUM DICES. First score the vegetable
with a sharp knife about 4% inch apart and
push down medium shredder in opposite di-
rection to the scores. This gives quarter inch
cubes and is quite dainty for soups, also
vegetable and fruit salads. See Fig. D.
Page 12
Presented as published in 1931. 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
HOW TO GET LONG AND SHORT SHREDS Long shreds will always be obtained if these three simple suggestions are followed. FIRST: Always run vegetables from top to bottom of shredding surface. Do not run vegetable back and forth in short strokes as on a grater as this will give short shreds and clog shredder. SECOND: Hold vegetable lengthwise or parallel with shredder as in Fig. A. If held crosswise as in Fig. C shreds will be short. THIRD: Hold vegetable flat on shredder as in Fig. A and not upright, or slanting as in Fig. B. To obtain short shreds hold vegetable |-a’y upright and run over shredder. To get |i still shorter shreds score vegetable with knife and run over shredder in opposite direction to scores the same as in dicing shown in Fig. D, page 28. To get long or short shreds on cabbage see paragraph on “How To Shred Cabbage.” FIG. A
= 2
HOW TO SHRED CELERY
After taking celery apart and thoroughly washing it, take two, three or more sticks and pull them over the shredder towards you | in quick short strokes. Do not run celery against shredder the same way as shredding most vegetables (as celery may become stringy) but hold it slanting towards you and pull it briskly but lightly against the cutting projections. This will cut strings clean in celery, also rhubarb, green peppers, string beans, etc. By slanting celery more | towards you, longer shreds can be obtained.
The MEDIUM and FINE sized shredders are recommended for salads and the LARGE size for soups.
FIG. B HOW TO GRATE WITH A SHREDDER
To grate with a shredder, always use FINE size. First run vegetable or fruit lightly back and forth across shredder on an angle, that is, cornerwise, in similar manner to Fig.C. The smaller the angle the finer the grating. For very fine grating run fruit or vegetable almost across shredder or in a very small angle.
USES: To grate rind off lemons or oranges for pie filling; potatoes for pancakes; horse-radish, chocolate, bread crumbs, cheese, nutmeg; also vegetables for garnishing or for very finely cut salads.
VEGETABLE HEALTH DRINKS
Shred about 10 oz. vegetables with fine shredder, cover with water and let soak in water about an hour, then squeeze out the juice. Drink twice this amount daily. Carrot juice is very valuable for kidney trouble and beet juice is a wonderful aid in dissolving gall stones, and may also be used as natural coloring for gelatine. Vegetable juice drinks build up the teeth, muscle and bone; beautify the skin of both young and old, and are especially valuable for children. Many children lose their teeth and eyesight very young, because vegetable and fruit juices are not used and vegetables are boiled and water often thrown away. Apples, pears, Pineapples, etc., may be shredded and juice squeezed out, making delicious fruit drinks.
HOW TO SHRED ONIONS
Onions should first be peeled then stems Should be cut off, but the roots should be left on. The root holds onion together while shredding which can then be thrown away. Start shredding from the stem, towards the root across the onion. Onions can be cut very rapidly and nicely this way. The MEDIUM size is recommended for salads and for relishes; the COARSE size for pickles, soups and frying onions, etc.
DICING—THE MODERN WAY Dicing may be done in various sizes and shapes by using the three sizes of shredders and using the following suggestions:
MEDIUM DICES. First score the vegetable with a sharp knife about 4% inch apart and push down medium shredder in opposite direction to the scores. This gives quarter inch cubes and is quite dainty for soups, also vegetable and fruit salads. See Fig. D.