VEGETABLES
89
SCALLOPED POTATOES WITH BACON.
1. Omit butter from scalloped potatoes; place strips of
bacon in layers with potatoes, having potatoes on top, or
cut bacon or ham in small pieces and put between layers of
potatoes.
SCALLOPED POTATOES II.
2 c. cooked potatoes, diced.
1 0. medium white sauce.
]/2 tb. finely chopped parsley.
13^ c. buttered crumbs.
1. Add potatoes and parsley to white sauce.
2. Turn into buttered baking dish.
3. Cover with buttered crumbs; brown in hot oven.
Note. — to 1 c. grated cheese may be added to the
sauce. Omit parsley.
FRENCH FRIED POTATOES.
1. Wash and pare potatoes; cut in thin slices or in strips.
2. Soak in cold water 1 hour.
3. Drain; dry between towels.
4. Cook in deep fat which browns a cube of bread in
40 sees.— 390°F.
5. Cook until golden brown; drain on unglazed paper;
sprinkle with salt✪ Scalloped Potatoes I; keep hot for serving.
BAKED SWEET POTATOES.
Prepare and bake as white potatoes.
MASHED SWEET POTATOES.
2 c. mashed potatoes.
2 tb. butter.
^ T. salt.
Pepper.
Hot milk.
1. Add butter, seasonings and milk to potatoes.
2. Beat until very light.
3. Pile in hot vegetable dish.
GLAZED SWEET POTATOES.
6 medium-sized potatoes.
]4 c. sugar.
M c. water.
1 tb. butter.
1. Wash and pare potatoes; parboil 10 mins.
90 CANADIAN COOK BOOK
2. Drain; cut in halves lengthwise; place in buttered
baking-pan.
3. Make a syrup of sugar and water, boil 3 mins., add
butter.
4. Pour one-half of syrup over potatoes; bake until
soft — about 15 mins., basting twice with remaining syrup.
SPINACH.
1. Remove roots and coarse stems from Yi pk- spinach.
2. Pick over; wash thoroughly in several waters.
3. Shake from the water; put into kettle over low heat,
until water is extracted.
4. Cook until soft; stir frequently to prevent burning
and add water only if necessary. Drain. Time, 25 to
45 mins.
5. Chop leaves very fine; add 2 tb. butter, salt and
pepper.
6. Reheat; mound in hot serving dish; garnish with
hard-cooked eggs and toast points.
'Note. — Beet greens (leaves and tender stems) and leaves
of Swiss chard may be cooked in same way.
SPINACH SOUFFLE.
pk. spinach, cooked.
2 tb. butter, melted.
1 tb. lemon juice.
y2 T. salt.
T. pepper.
2 eggs.
1. Chop spinach very fine.
2. Add butter, seasonings and yolks of eggs.
3. Fold in whites, beaten till stiff; turn into buttered
baking dish or small moulds.
4. Cover; oven poach or steam until firm — large mould,
30 to 40 mins. ; small moulds, 25 to 30 mins.
5. Serve with hot Boiled Dressing or Drawn Butter Sauce;
garnish with hard-cooked eggs and sections of lemon.
VEGETABLES
91
BAKED SQUASH I.
1. Cut squash in halves; remove seeds and stringy fibres.
2. Place in dripping-pan, having a little water in the pan ;
cover; bake in a moderate oven until soft, 1 to 1}^ hours.
3. Scrape from shell; mash; season with butter, pepper
and salt.
BAKED SQUASH II.
1. Cut in pieces about 4" square; remove seeds and
stringy fibres.
2. Place in baking-pan; cover; bake in a moderate oven
about 1 hour.
3. Scrape from shell; mash; season with butter, pepper
and salt, or pieces may be served as cooked, with butter,
pepper and salt.
Note. — If squash is soft-shelled, the pieces may be pared
before cooking.
STEAMED SQUASH.
1. Cut squash in pieces; remove seeds and fibres; place
on cheesecloth in steamer. ✪ Mashed Sweet Potatoes
Page 28 · 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
SCALLOPED POTATOES WITH BACON.
1. Omit butter from scalloped potatoes; place strips of bacon in layers with potatoes, having potatoes on top, or cut bacon or ham in small pieces and put between layers of potatoes.
SCALLOPED POTATOES II.
2 c. cooked potatoes, diced. 1 0. medium white sauce. ]/2 tb. finely chopped parsley. 13^ c. buttered crumbs.
1. Add potatoes and parsley to white sauce.
2. Turn into buttered baking dish.
3. Cover with buttered crumbs; brown in hot oven. Note. — to 1 c. grated cheese may be added to the
sauce. Omit parsley.
FRENCH FRIED POTATOES.
1. Wash and pare potatoes; cut in thin slices or in strips.
2. Soak in cold water 1 hour.
3. Drain; dry between towels.
4. Cook in deep fat which browns a cube of bread in 40 sees.— 390°F.
5. Cook until golden brown; drain on unglazed paper; sprinkle with salt; keep hot for serving.
BAKED SWEET POTATOES. Prepare and bake as white potatoes.
MASHED SWEET POTATOES.
2 c. mashed potatoes. 2 tb. butter. ^ T. salt. Pepper. Hot milk.
1. Add butter, seasonings and milk to potatoes.
2. Beat until very light.
3. Pile in hot vegetable dish.
GLAZED SWEET POTATOES.
6 medium-sized potatoes. ]4 c. sugar. M c. water. 1 tb. butter.
1. Wash and pare potatoes; parboil 10 mins.
2. Drain; cut in halves lengthwise; place in buttered baking-pan.
3. Make a syrup of sugar and water, boil 3 mins., add butter.
4. Pour one-half of syrup over potatoes; bake until soft — about 15 mins., basting twice with remaining syrup.
SPINACH.
1. Remove roots and coarse stems from Yi pk- spinach.
2. Pick over; wash thoroughly in several waters.
3. Shake from the water; put into kettle over low heat, until water is extracted.
4. Cook until soft; stir frequently to prevent burning and add water only if necessary. Drain. Time, 25 to 45 mins.
5. Chop leaves very fine; add 2 tb. butter, salt and pepper.
6. Reheat; mound in hot serving dish; garnish with hard-cooked eggs and toast points.
'Note. — Beet greens (leaves and tender stems) and leaves of Swiss chard may be cooked in same way.
SPINACH SOUFFLE.
pk. spinach, cooked. 2 tb. butter, melted.
1 tb. lemon juice. y2 T. salt.
T. pepper.
2 eggs.
1. Chop spinach very fine.
2. Add butter, seasonings and yolks of eggs.
3. Fold in whites, beaten till stiff; turn into buttered baking dish or small moulds.
4. Cover; oven poach or steam until firm — large mould, 30 to 40 mins. ; small moulds, 25 to 30 mins.
5. Serve with hot Boiled Dressing or Drawn Butter Sauce; garnish with hard-cooked eggs and sections of lemon.
BAKED SQUASH I.
1. Cut squash in halves; remove seeds and stringy fibres.
2. Place in dripping-pan, having a little water in the pan ; cover; bake in a moderate oven until soft, 1 to 1}^ hours.
3. Scrape from shell; mash; season with butter, pepper and salt.
BAKED SQUASH II.
1. Cut in pieces about 4" square; remove seeds and stringy fibres.
2. Place in baking-pan; cover; bake in a moderate oven about 1 hour.
3. Scrape from shell; mash; season with butter, pepper and salt, or pieces may be served as cooked, with butter, pepper and salt.
Note. — If squash is soft-shelled, the pieces may be pared before cooking.
STEAMED SQUASH.
1. Cut squash in pieces; remove seeds and fibres; place on cheesecloth in steamer.
Records on this page
Scalloped Potatoes IScalloped Potatoes IIScalloped VegetablesFrench Fried PotatoesMashed Sweet PotatoesGlazed Sweet Potatoes