Cookery 1 experiments and recipes

Remove the outside leaves and soak in cold water one-half hour or more. Cook in boiling salted water until tender, changing the water several times during cooking. Drain, season with butter, salt and pepper, and reheat. Carrots Wash and scrape the carrots, cut in two inch strips, and cook until tender in boiling salted water, changing the water several times unless the carrots are very young. Drain off all but a little water, add salt, pepper, and butter. Reheat carefully until the liquid is nearly absorbed. Spinach Separate the leaves by cutting off the crown, and wash until all grit has been removed. Cook in boiling salted water until tender. Drain, chop, and season with butter, salt and pepper, reheat, and serve. String Beans Remove the strings and tips, cut in one-inch pieces, wash, and cook in boiling water until tender, adding salt during the last half hour of cooking. Drain and season with butter and salt. Shell Beans Wash and cook in boiling water one and one-half hours or until tender, adding salt about one-half hour before they are done. Drain and season with butter and salt. Baked Squash Cut a hard-shelled squash in pieces about two inches square, scrape out the seeds and stringy portions. Sprinkle with salt and pepper, and dot with bits of butter. Bake until very tender, in a moderately hot oven. Parsnips Wash, scrape and cook in boiling salted water until tender, cut in slices lengthwise and sauté in butter until brown. Oyster Plant Wash, scrape quickly, cut in pieces, and plunge in acidulated water, drain. Cook in boiling salted water until tender. Drain and serve with butter, pepper and salt or white sauce, or mash, season, pat into cakes, dust with flour and saute in butter. Acidulated Water — 1 tb. lemon juice orvineg-ar to 1 quart water. Turnips Wash, pare, cut in pieces, cook in boiling- salted water until tender, mash, drain and season with butter, salt and pepper. Reheat and serve. Turnips may be cut in cubes, cooked until tender and served in white sauce. Beets Cut off the tops and roots to within one inch of the beet, wash and cook in boiling water until tender. Slice or cut in pieces and reheat with butter, pepper and salt. Sautéed Egg-Plant Cut in thin slices, pare, sprinkle with salt, cover with a plate and weight, let stand over night, drain, wash in cold water, dry thoroughly, dust with flour, and sauté until crisp. Globe or French Artichokes Soak in cold water, remove the lower leaves and cut the ends of the others, remove the choke and cook in boiling salted water until the leaves pull out easily. Drain and serve with melted butter. Jerusalem Artichokes Wash and scrape, cut in pieces and cook until tender in boiling salted water. Season with butter, pepper and salt, or serve with white sauce. Stuffed Peppers Cut the top from a pepper, remove the seeds and stringy portion and let stand in boiling water five minutes. Sauté a slice of onion in 1 t. of butter, remove the onion, add 2 tb. of cold boiled rice and 2 tb. of canned tomato, season with salt and simmer until the liquid is nearly absorbed. Fill the pepper, cover with buttered crumbs and bake until brown in hot oven. Scalloped Cucumbers 2 cucumbers, pared and sliced thin 1 small green pepper chopped fine 2 t. finely chopped parsley 1/^-2 c. buttered crumbs