Blue Ribbon cook book

Stewed Celery—Wash and scrape the celery and cut in 14 inch lengths. Cook until tender, drain and serve with a sauce. Carrots—Young carrots, even if whole, will cook in 44 hour. If they are to be cooked whole, scrape skin off after cooking. Old ones should be cut in strips, slices, or cubes, soaked and cooked until tender. Season with Blue Ribbon pepper, or serve in a white sauce. Boiled Green Corn—Remove husks and silky threads. Cook in boiling water. Serve whole, or cut from cob and season with butter and salt. Cucumbers—Large cucumbers are served cooked or raw. To cook, remove skins and seeds, cut in strips, roll in flour, pepper, brown in pan, and serve on toast like asparagus. Or cube and cook in a small amount of water, drain and serve with a white sauce. To serve raw, cut off both ends till the seeds show, pare and slice in cold water an hour before serving. Small spiced cucumbers are called gherkins. Dandelions—Gather only the freshly-grown plants. The tender leaves make an excellent salad with bacon dressing. The whole plant, after thorough washing, may be boiled until tender, drained, chopped fine, seasoned with salt, vinegar and butter. Those who think it too bitter may use half spinach or beet leaves. Fried Egg Plant—Wash, pare and slice the egg plant 14 inch thick. Boil in salted water 5 minutes to extract the strong taste; drain. Dip each slice in beaten egg, and then in bread crumbs. Fry a light brown on both sides in butter or dripping. Greens—Dandelion, beet tops, spinach, Swiss chard, and tough lettuce leaves may be used. Wash thoroughly in 6 waters or more, cook in a small quantity of water until tender, drain, chop and season. Steaming greens conserves the mineral matter. Vegetables 55 Lettuce should be separated by removing leaves from stalk (discard wilted outer leaves), washed, kept in cold water until crisp, then drained. Arrange lettuce for serving in nearly its original shape. Shallot, Leek, Garlic, and Chive are principally used to give additional flavor to food. Shallot, garlic, and chive are used, to some extent, in making salads. Leeks on Toast—Wash and trim leeks, cook in boiling salted water until soft, and drain. Arrange on pieces of buttered toast and pour over melted butter, or white sauce, seasoned with salt and Blue Ribbon pepper. Fried Mushrooms— Peel, cut off the stalks, and place them in the frying pan with a little butter. Cook gently until they are quite tender. Season, serve, and pour the contents of the frying pan over them. If desired, put them on buttered toast before pouring on the gravy. Marrow—See recipe for Squash. Onions—Peel under cold water; parboil for 5 minutes in boiling water and drain; add enough boiling water to cover and cook until soft. Drain, and serve with butter, salt and Blue Ribbon pepper or white sauce. Stuffed Onions—Remove skins from onions, parboil 10 minutes, remove part of centres. Fill cavities with a dressing of bread crumbs, finely chopped onions, melted butter, chopped cooked veal. Place in buttered baking pan, sprinkle with buttered crumbs and bake in a moderate oven until onions are soft. Fried Onions—Remove skins from 4 medium-sized onions. Cut in thin slices and put in a hot pan with 114 tablespoons butter. Cook until brown, occasionally shaking pan that onions may not burn, or turn onions, using a fork. Sprinkle with salt one minute before taking from fire. Parsnips—Scrub, scrape off the skin, cut each parsnip into quarters lengthwise, and cook in boiling salted water. Place in a serving dish and pour a white sauce over them, or serve with vinegar on the table. They may be buttered after boiling, placed in the oven and baked a golden brown, or browned in a frying pan. Parsnip Cakes— Mash cold, boiled parsnips, season with butter, salt and Blue Ribbon pepper, shape in small flat cakes, roll in flour and brown in pan.