III. Cooking in Water. — Vegetables are divided into
three classes from the standpoint of cooking in water.
1. Mild-flavored vegetables. — Prepare the vegetables
for cooking; put into boiling water to cover; bring quickly
to boiling point; boil gently until tender — test with fork
or knitting needle. Add salt (1 T. to 1 qt.) when vege-
tables are half cooked. Drain as soon as cooked.
2. Strong-flavored Vegetables. — Prepare vegetables; put
into large amount boiling water; cook uncovered; change
83
C.R.— 7
84
CANADIAN COOK BOOK
water at end of 10 mins.; add salt when vegetables are half-
cooked. If very strong (as onions) change water at end of
5 mins., and again at end of 10 mins.
3. Watery Vegetables. — Prepare vegetables (as spinach,
tomatoes); place in kettle over gentle heat; heat gradually
until water is extracted; cook until tender. Uncover, if
necessary, to evaporate water.
CAULIFLOWER AU GRATIN.
1. Steam a cauliflower whole; place on serving-dish.
2. Cover with buttered crumbs; brown in hot oven.
3. Pour 1 c. medium white sauce around cauliflower✪ Cauliflower au Gratin and
serve.
Note. — c. grated cheese may be added to the sauce.
CORN PUDDING.
1 can corn (2 c).
1 tb.
Yz c. milk.
^T.
11^ T. salt.
f.g.
Ys T. pepper.
^T.
1 tb. butter (melted).
2 tb.
13^ c. buttered crumbs.
1. Mix corn and milk; add seasonings and butter.
2. Pour into buttered baking-dish; cover with buttered
crumbs; bake in moderate oven 20 to 30 mins.
CORN FRITTERS.
1 c. canned corn.
1 c. flour.
1 T. baking powder.
11^ T. salt.
Y T. paprika,
f.g. cayenne.
2 eggs.
1. Chop corn; add flour mixed and sifted with baking
powder and seasonings.
2. Add yolks of eggs, well beaten; fold in whites, beaten
stiff.
3. Drop, by spoonfuls, in fat which browns a cube of
bread in 60 sees.
4. Cook until golden brown; drain on paper.
5. Serve as an entree.
VEGETABLES
85
CORN CHOWDER.
2 c. canned corn .
4 c. potatoes, 3^" slices.
IJ^" cube fat salt pork.
1 small onion.
4 c. milk.
8 crackers.
3 tb. butter.
13^ T. salt,
f.g. pepper.
1. Cut pork into small pieces; put into frying-pan over
low heat.
2. Add onion; cook 5 mins., stirring frequently.
3. Strain fat into saucepan; add potatoes which have
been parboiled 5 mins.
4. Add 2 c. boiling water; cook until potatoes are soft.
5. Add corn and milk; heat to boiling.
6. Add butter and seasonings.
7. Turn into soup tureen; moisten crackers in cold milk
and place on top.
STEWED MUSHROOMS.
Yi lb. mushrooms.
2 tb. butter.
1 tb. flour.
3^ c. rich milk or stock.
M T. salt.
Pepper.
1. Wash mushrooms, remove stems, scrape and cut in
pieces.
2. Peel caps, break in pieces.
3. Melt butter in saucepan; add mushrooms, cook 2 mins.
4. Sprinkle with flour; when flour is blended, add milk
or stock.
5. Cook slowly 5 to 15 mins. or until tender; season,
serve on fingers of toast; garnish with toast points and
parsley.
CANNED PEAS.
1. Drain peas in a sieve, rinse with cold water; let stand
3^ hr. to aerate.
2. Melt butter in a saucepan, put in the peas; heat
86
CANADIAN COOK BOOK
slowly; season; peas may be added to white sauce and
reheated.
Note. — Peas may be heated in water extracted from
lettuce. Melt butter in a saucepan; put in one or two
lettuce leaves; heat gently until water is extracted; remove
leaves, put in peas and heat.
PEA TIMBALES.
2 c. cooked peas.
2 tb. butter, melted.
2 eggs. ✪ Corn Pudding
Page 26 · 6 recipe records on this page
Presented as published in 1924. 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
A modernized reading is not available for this page yet. You are seeing the original text.
III. Cooking in Water. — Vegetables are divided into
three classes from the standpoint of cooking in water.
1. Mild-flavored vegetables. — Prepare the vegetables
for cooking; put into boiling water to cover; bring quickly
to boiling point; boil gently until tender — test with fork
or knitting needle. Add salt (1 T. to 1 qt.) when vege-
tables are half cooked. Drain as soon as cooked.
2. Strong-flavored Vegetables. — Prepare vegetables; put
into large amount boiling water; cook uncovered; change
83
C.R.— 7
84
CANADIAN COOK BOOK
water at end of 10 mins.; add salt when vegetables are half-
cooked. If very strong (as onions) change water at end of
5 mins., and again at end of 10 mins.
3. Watery Vegetables. — Prepare vegetables (as spinach,
tomatoes); place in kettle over gentle heat; heat gradually
until water is extracted; cook until tender. Uncover, if
necessary, to evaporate water.
CAULIFLOWER AU GRATIN.
1. Steam a cauliflower whole; place on serving-dish.
2. Cover with buttered crumbs; brown in hot oven.
3. Pour 1 c. medium white sauce around cauliflower and
serve.
Note. — c. grated cheese may be added to the sauce.
CORN PUDDING.
1 can corn (2 c).
1 tb.
Yz c. milk.
^T.
11^ T. salt.
f.g.
Ys T. pepper.
^T.
1 tb. butter (melted).
2 tb.
13^ c. buttered crumbs.
1. Mix corn and milk; add seasonings and butter.
2. Pour into buttered baking-dish; cover with buttered
crumbs; bake in moderate oven 20 to 30 mins.
CORN FRITTERS.
1 c. canned corn.
1 c. flour.
1 T. baking powder.
11^ T. salt.
Y T. paprika,
f.g. cayenne.
2 eggs.
1. Chop corn; add flour mixed and sifted with baking
powder and seasonings.
2. Add yolks of eggs, well beaten; fold in whites, beaten
stiff.
3. Drop, by spoonfuls, in fat which browns a cube of
bread in 60 sees.
4. Cook until golden brown; drain on paper.
5. Serve as an entree.
VEGETABLES
85
CORN CHOWDER.
2 c. canned corn .
4 c. potatoes, 3^" slices.
IJ^" cube fat salt pork.
1 small onion.
4 c. milk.
8 crackers.
3 tb. butter.
13^ T. salt,
f.g. pepper.
1. Cut pork into small pieces; put into frying-pan over
low heat.
2. Add onion; cook 5 mins., stirring frequently.
3. Strain fat into saucepan; add potatoes which have
been parboiled 5 mins.
4. Add 2 c. boiling water; cook until potatoes are soft.
5. Add corn and milk; heat to boiling.
6. Add butter and seasonings.
7. Turn into soup tureen; moisten crackers in cold milk
and place on top.
STEWED MUSHROOMS.
Yi lb. mushrooms.
2 tb. butter.
1 tb. flour.
3^ c. rich milk or stock.
M T. salt.
Pepper.
1. Wash mushrooms, remove stems, scrape and cut in
pieces.
2. Peel caps, break in pieces.
3. Melt butter in saucepan; add mushrooms, cook 2 mins.
4. Sprinkle with flour; when flour is blended, add milk
or stock.
5. Cook slowly 5 to 15 mins. or until tender; season,
serve on fingers of toast; garnish with toast points and
parsley.
CANNED PEAS.
1. Drain peas in a sieve, rinse with cold water; let stand
3^ hr. to aerate.
2. Melt butter in a saucepan, put in the peas; heat
86
CANADIAN COOK BOOK
slowly; season; peas may be added to white sauce and
reheated.
Note. — Peas may be heated in water extracted from
lettuce. Melt butter in a saucepan; put in one or two
lettuce leaves; heat gently until water is extracted; remove
leaves, put in peas and heat.
PEA TIMBALES.
2 c. cooked peas.
2 tb. butter, melted.
2 eggs.