Blue Ribbon and Pure Gold cook book

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. 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 Pure Gold 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 Pure Gold pepper or white sauce. Stuffed Onions—Remove skin 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 13 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. Vegetables 55 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 Pure Gold pepper, shape in small flat cakes, roll in flour and brown in pan. Green Peas—Shell them, but do not wash, as this injures the flavor. Put them in boiling salted water; add } teaspoon sugar and cook. Drain, pepper and salt lightly, and serve hot. Creamed Peas—Drain boiled peas, and to 2 cups peas add ? cup medium white sauce. Canned peas are often drained, and reheated in this way. Peppers—Green and sweet red are much used as a seasoning. Pumpkin—Pumpkins are boiled, baked, or steamed same as squash, but require longer cooking. ‘They are used principally for making pies. Radishes—Radishes are used most as a relish, and are served uncooked. To prepare radishes for table, remove leaves, stems, and top end of root; wash well. Spinach—Pick over carefully and wash thoroughly in several waters until every bit of sand is removed. Use warm water first, then cold. Put into large kettle and add very little boiling water, about $ cup. Young spinach does not need any water. Boil until tender. Drain thoroughly, chop fine and drain again. Season with salt, Pure Gold pepper, and garnish with slices of hardboiled eggs. Spinach may be steamed and in this way none of the valuable mineral matter will be lost. Boiled Summer Squash—They should be so young that the thumb nail will strike through the shell. Wash and quarter, or slice them, then boil until tender in salted water. ‘Turn in a cheesecloth placed over a colander, drain, and wring in cheesecloth. Mash, and season with butter, salt and Pure Gold pepper.