Cookery 1 experiments and recipes

Select firm, round tomatoes, wipe and remove a section from the stem end. Take out the pulp with a teaspoon, being careful not to break the tomato. Drain the pulp from superfluous juice, add one tablespoon of buttered cracker crumbs, season highly with salt, pepper and a few drops of onion juice. Fill the tomato with the mixture, cover with buttered crumbs, place on a buttered baking dish and bake in a hot oven 20 minutes or until tender and brown. Remove carefully to a hot serving dish. VEGETABLES Experiments with Potato Pare a small potato and grate quickly into a bowl of cold water, pour the contents of the bowl on a piece of cheese cloth laid over a strainer set in a bowl, gather the cheese cloth around the residue and sop up and down in the water. (a) Wash the residue in cool water until the wash water gives no test for starch, then cook until tender in boiling water. Note time. (b) Examine the sediment in the bowl. Test for starch. Cook in boiling water, note time. Boiled Potato Scrub and pare a medium sized potato, cover with boiling salted water, and boil gently until tender when pierced with a skewer. Pour off the water and leave uncovered in a warm place for a few moments. Serve with melted butter and chopped parsley. White Sauce (Hygienic Method) 1 c. milk % c. 2 tb. pastry flour 1 t. 2 tb. butter 1 t. Vs t. salt pinch Scald all but 2 tb. of the milk. Blend the flour and the cold milk to a smooth paste, add a little of the hot milk to the mixture and pour into the remaining hot milk, stirring- constantly until the mixture is of the consistency of thick cream. Cook until the raw taste disappears, add butter and salt and serve. Creamed Potato 2 c. potatoes cut in cubes 1 small potato 1 c. white sauce TA c. pepper celery salt or finely chopped parsley % t. Mix in a double boiler or sauce pan or pour the seasoned sauce over the hot potato. Garnish with parsley. Baked Potato Scrub a medium sized potato and bake in a hot oven 45 minutes or until tender when pierced with a skewer. Break the skin slightly and serve at once. Sautéed Potato Cut a cold boiled potato in even one-fourth inch slices, heat a frying pan, put in a little butter or other fat, then the potatoes and cook slowly until brown, turn and brown on the other side. Sprinkle with salt and serve hot. Mashed Potato 1 pt. potato 1 small potato 1 tb. butter XA t. 1 t. salt speck Vi c. milk 1 tb. pepper Mash the potato, add the seasonings and milk, beat until very light, reheat if necessary, and serve piled lightly on a hot dish. Celery Cut the coarser stalks of celery in one inch pieces, cook until tender in boiling salted water, drain and serve in white sauce. The sauce may be made from the water in which the celery has been cooked. Cabbage Remove the outside leaves, and soak in cold water onehalf hour or more. Drain, cookin boiling salted water until tender, changing the water several times during cooking. Drain, chop, season with salt, pepper and butter, reheat, and serve. Cauliflower Remove the leaves and stalk of a cauliflower. Soak XA hour or more in cold water to cover. Cook until soft, in a large quantity of boiling- salted water, drain, separate the flowerets, and reheat in white sauce. Brussels Sprouts