Artichokestisins. i ugh ane eee 25 to 40 minutes. ASDATAG ISI eet oy (0: hae de Rees ia ae ae ae ee 20 to 30 minutes. Beets.(youne) 0) 2.0 a eae a eee 45 minutes. BeetseCOld yy oie aes) See eS ee 3 to 4 hours. Broceoli yw sen: f.0 Vio Weed once na 20 minutes. Beans (string )|.'2) 24.020) a ices atte oer ee 30 to 45 minutes. Brussels Sprouts i eae ee i a er eee CIs ee Png Oe gt Ey EMO ge 20 to 30 minutes. CATTOUS sist cca Ah la. lig eee nm ee laces 0 aaa 30 to 50 minutes. Cabbage (CU) Scene ue, opener ee aa 25 to 40 minutes. Wanlihlower isc: (a «ts neces ee Nea eee ee 20 to 30 minutes. Corn0n,. Col 2.2) 6. ey Sb ea a eee 12 to 25 minutes. LOOKS vege ey ass oie dioica hc a EIR ae clase eco 15 to 35 minutes. ONIONS 6 ees ts aha nt Ua a Ree een nr 35 to 50 minutes. Peash( STEEN) pr80 ci Si eee ea 20 to 60 minutes. Parsni psec) 28 eee htt 2 een ener ne en ee ee 30 to 50 minutes. Marra wii. Sea ee ie eae eee ee 15 to 20 minutes. Squash’ (Surimer).. cea eee eee, 20 to 30 minutes. Sdttash (Winter) yen 1 neenne eee ener tae ery 30 to 40 minutes. Spinach te ware: 19 aie re eer ney Met 0 <i cLeme 15 to 25 minutes. CRUE TDS, stig tate, vas ate so ae ee ene 30 to 45 minutes. Time for cooking the same vegetables varies according to freshness and age, therefore timetables for cooking serve only as guides. POTATOES Potatoes are in the best condition for use in the late summer and autumn. The mineral matter is soluble in water, and may be lost in the cooking when cooked in water. ‘The best ways to cook potatoes are: Baking, boiling in their jackets, or steaming. To Boil—Wash and scrape new potatoes, but do not peel. Steam or cook in boiling salt water, enough to cover. When done, drain, return to the fire and shake for a few minutes to thoroughly dry. Always put potatoes into boiling salted water—never cold or lukewarm. Winter potatoes should be pared and soaked in cold water before boiling. Cook in boiling salted water, following the direc- tions for new potatoes. Baked Potatoes—Select smooth, medium-sized potatoes, scrub well. with vegetable brush. Put in pan and bake in a hot oven 45 to 60 minutes. Prick skins when cooked to allow steam to escape. Baked potatoes, if wanted in a hurry, may be partially boiled in their skins, then baked. Vegetables 51 Baked Stuffed Potatoes—2 tablespoons butter, ¢ cup hot milk, ? teaspoon salt, $ teaspoon Pure Gold pepper, 6 baked potatoes✪ Baked Stuffed Potatoes. Select medium-sized potatoes and bake, following recipe for baked potatoes. Remove from oven and cut potatoes in half; then, without breaking the skin, remove the inside; mash, add seasoning, butter and milk and fill the shells, leaving the top rough. Place in a hot oven for 10 minutes or until potatoes are a light brown. ‘The white of an egg may be beaten light and added if desired; this makes a more delicate and fluffy mixture. Brown Baked or Franconia Potatoes—Wash and pare potatoes of uniform size, and 1 hour before meat is done, put them in the baking pan around the*meat and baste with dripping every time you baste the meat. Scalloped Potatoes—Wash, pare, and slice potatoes. Put a layer in a buttered baking dish, season with salt and Pure Gold pepper, dredge lightly with flour, dot with small pieces of butter; repeat until dish is almost full, Add hot milk until it comes almost to top layer. Cover with buttered crumbs. Bake until soft, about 1 hour. A little chopped onion is an improvement. Mashed Potatoes—To every 2 cups potatoes (about 3 medium) add 2 tablespoons butter, and about 4 cup hot milk, and a dash Pure Gold pepper. A little salt may be added if necessary. Beat hard with potato masher or fork until creamy. Pile lightly on hot serving dish.

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Artichokestisins. i ugh ane eee 25 to 40 minutes. ASDATAG ISI eet oy (0: hae de Rees ia ae ae ae ee 20 to 30 minutes. Beets.(youne) 0) 2.0 a eae a eee 45 minutes. BeetseCOld yy oie aes) See eS ee 3 to 4 hours. Broceoli yw sen: f.0 Vio Weed once na 20 minutes. Beans (string )|.'2) 24.020) a ices atte oer ee 30 to 45 minutes. Brussels Sprouts i eae ee i a er eee CIs ee Png Oe gt Ey EMO ge 20 to 30 minutes. CATTOUS sist cca Ah la. lig eee nm ee laces 0 aaa 30 to 50 minutes. Cabbage (CU) Scene ue, opener ee aa 25 to 40 minutes. Wanlihlower isc: (a «ts neces ee Nea eee ee 20 to 30 minutes. Corn0n,. Col 2.2) 6. ey Sb ea a eee 12 to 25 minutes. LOOKS vege ey ass oie dioica hc a EIR ae clase eco 15 to 35 minutes. ONIONS 6 ees ts aha nt Ua a Ree een nr 35 to 50 minutes. Peash( STEEN) pr80 ci Si eee ea 20 to 60 minutes. Parsni psec) 28 eee htt 2 een ener ne en ee ee 30 to 50 minutes. Marra wii. Sea ee ie eae eee ee 15 to 20 minutes. Squash’ (Surimer).. cea eee eee, 20 to 30 minutes. Sdttash (Winter) yen 1 neenne eee ener tae ery 30 to 40 minutes. Spinach te ware: 19 aie re eer ney Met 0 <i cLeme 15 to 25 minutes. CRUE TDS, stig tate, vas ate so ae ee ene 30 to 45 minutes. Time for cooking the same vegetables varies according to freshness and age, therefore timetables for cooking serve only as guides. POTATOES Potatoes are in the best condition for use in the late summer and autumn. The mineral matter is soluble in water, and may be lost in the cooking when cooked in water. ‘The best ways to cook potatoes are: Baking, boiling in their jackets, or steaming. To Boil—Wash and scrape new potatoes, but do not peel. Steam or cook in boiling salt water, enough to cover. When done, drain, return to the fire and shake for a few minutes to thoroughly dry. Always put potatoes into boiling salted water—never cold or lukewarm. Winter potatoes should be pared and soaked in cold water before boiling. Cook in boiling salted water, following the direc- tions for new potatoes. Baked Potatoes—Select smooth, medium-sized potatoes, scrub well. with vegetable brush. Put in pan and bake in a hot oven 45 to 60 minutes. Prick skins when cooked to allow steam to escape. Baked potatoes, if wanted in a hurry, may be partially boiled in their skins, then baked. Vegetables 51 Baked Stuffed Potatoes—2 tablespoons butter, ¢ cup hot milk, ? teaspoon salt, $ teaspoon Pure Gold pepper, 6 baked potatoes. Select medium-sized potatoes and bake, following recipe for baked potatoes. Remove from oven and cut potatoes in half; then, without breaking the skin, remove the inside; mash, add seasoning, butter and milk and fill the shells, leaving the top rough. Place in a hot oven for 10 minutes or until potatoes are a light brown. ‘The white of an egg may be beaten light and added if desired; this makes a more delicate and fluffy mixture. Brown Baked or Franconia Potatoes—Wash and pare potatoes of uniform size, and 1 hour before meat is done, put them in the baking pan around the*meat and baste with dripping every time you baste the meat. Scalloped Potatoes—Wash, pare, and slice potatoes. Put a layer in a buttered baking dish, season with salt and Pure Gold pepper, dredge lightly with flour, dot with small pieces of butter; repeat until dish is almost full, Add hot milk until it comes almost to top layer. Cover with buttered crumbs. Bake until soft, about 1 hour. A little chopped onion is an improvement. Mashed Potatoes—To every 2 cups potatoes (about 3 medium) add 2 tablespoons butter, and about 4 cup hot milk, and a dash Pure Gold pepper. A little salt may be added if necessary. Beat hard with potato masher or fork until creamy. Pile lightly on hot serving dish.

Blue Ribbon and Pure Gold cook book