Take the asparagus from the water at the expiration
of the twenty minutes, and drain it upon a wire sieve,
place it in a vegetable dish and pour the sauce ^carefully
around and across the tips, exercising caution not to
spatter the ends of the stalks that are to be taken in the
fingers.
Notes — ^Asparagus may be boiled in the above manner, and
lerved upon toast instead of with the white sauce.
A very simple manner of boiling this vegetable, is to stand the
unbroken bundle of asparagus upon the stalk end upright in a sauce-
pan containing boiling water enough tp reach nearly to the tender
gieen tips. It must be boiled rapidly until tender, and then, prepar-
ing a hot napkin upon a platter, take the asparagus from the water,
and draining it for a moment, place it upon thp napkin, cut the bands
and draw them away, and fold over all snugly the ends of the napkin.
The white sauce which is used for this, must be served in a gravy
boat.
A favorite way of serving boiled asparagus, is to make it very cold
by standing in the ice-box, aqd then serve with a sauce piquant, com-
posed of vinegar, pepper, salt and salad oiL
In this way, asparagus may be used as a salad.
Green Peas. — One quart of shelled peas, one ounce
of butter, one-half teaspoonful of powdered sugar, one
100 VEGETABLES. ,
teaspoonful of "salt, one-half teaspoonful of pepper, one
sprig of mint.
Place the peas in a large saucepan of boiling water, in
which should be thrown the sprig of mint, and covering,
let them boil rapidly from ten to twenty minutes, as the
age of the peas may require.
The moment the peas are done, they must be taken
from, the water and drained, as over cooking spoils them.
While the peas are draining, melt the butter, in the sauce-
pan in which they have been cooked, and when this
is melted, throw back into it the peas, sprinkle over them
the pepper, salt and sugar, and, covering the saucepan,
shake it over the fire until the peas are very hot, taking
care that they neither brown nor break.
Turnips. — For this take : six turnips, two table-
spoonsfuls of beef dripping, one teaspoonful of salt✪ Green Peas, one-
half teaspoonful of pepper, one tablespoonful of cream.
First pare the turnips, taking care to cut off the white
lining of the skin which is bitter, and the thickness of
which will be perceived by the clearly defined circle
discovered in cutting off the top. Wash the turnips
thoroughly in cold water to whiten them and remove the
finger marks, and putting them into a saucepan, cover them
with boiling water, and closing the lid of the saucepan
boil them rapidly until a fork will easily penetrate to their
centres.
When dope, dr^in the water well off them» add the beef-
dripping, pepper and salt, and with a potato-masher mash
them finely, using a fork occasionally to break the lumps.
When mashed stir in with them the cream, and pile
them high in a vegetable dish, smoothing the edges
around with a knife.
BOILED SUMMER SQUASH. joi
Boiled Cabbage. — For this provide : one head of
cabbage, three tablespoonsful of beef-drippings, one tea-
spoonful of salt, one-half teaspoonful of pepper, one lump
of saleratus the size of a pea.
Select a large, firm head of cabbage, wash it well
and cut away the coarse 'outer leaves. This done cut off
the -stalk and make cuts in the base of the cabbage, cross-
ing each other in the centre, so that the water may pene-
trate to the heart and cook it equally.
Prepare a large saucepan of boiling water, into which
throw the saleratus, put into this the cabbage, covering
the pan until the water boils up, when removing the
cover, it must be allowed to boil rapidly, until a skewer or
fork will pierce readily through it,
Remove the cabbage now to a cullender and let the
water drain from it, and chop it roughly with a knife
when drained. ✪ Boiled Summer Squash
Page 45 · 4 recipe records on this page
Presented as published in 1902. 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
Take the asparagus from the water at the expiration of the twenty minutes, and drain it upon a wire sieve, place it in a vegetable dish and pour the sauce ^carefully around and across the tips, exercising caution not to spatter the ends of the stalks that are to be taken in the fingers.
Notes — ^Asparagus may be boiled in the above manner, and served upon toast instead of with the white sauce.
A very simple manner of boiling this vegetable, is to stand the unbroken bundle of asparagus upon the stalk end upright in a saucepan containing boiling water enough to reach nearly to the tender green tips. It must be boiled rapidly until tender, and then, preparing a hot napkin upon a platter, take the asparagus from the water, and draining it for a moment, place it upon the napkin, cut the bands and draw them away, and fold over all snugly the ends of the napkin. The white sauce which is used for this, must be served in a gravy boat.
A favorite way of serving boiled asparagus, is to make it very cold by standing in the ice-box, and then serve with a sauce piquant, composed of vinegar, pepper, salt and salad oil.
In this way, asparagus may be used as a salad.
Green Peas. — One quart of shelled peas, one ounce of butter, one-half teaspoonful of powdered sugar, one
100 VEGETABLES. ,
teaspoonful of "salt, one-half teaspoonful of pepper, one sprig of mint.
Place the peas in a large saucepan of boiling water, in which should be thrown the sprig of mint, and covering, let them boil rapidly from ten to twenty minutes, as the age of the peas may require.
The moment the peas are done, they must be taken from, the water and drained, as over cooking spoils them. While the peas are draining, melt the butter, in the saucepan in which they have been cooked, and when this is melted, throw back into it the peas, sprinkle over them the pepper, salt and sugar, and, covering the saucepan, shake it over the fire until the peas are very hot, taking care that they neither brown nor break.
Turnips. — For this take : six turnips, two tablespoonsfuls of beef dripping, one teaspoonful of salt, onehalf teaspoonful of pepper, one tablespoonful of cream.
First pare the turnips, taking care to cut off the white lining of the skin which is bitter, and the thickness of which will be perceived by the clearly defined circle discovered in cutting off the top. Wash the turnips thoroughly in cold water to whiten them and remove the finger marks, and putting them into a saucepan, cover them with boiling water, and closing the lid of the saucepan boil them rapidly until a fork will easily penetrate to their centres.
When dope, dr^in the water well off them» add the beefdripping, pepper and salt, and with a potato-masher mash them finely, using a fork occasionally to break the lumps.
When mashed stir in with them the cream, and pile them high in a vegetable dish, smoothing the edges around with a knife.
BOILED SUMMER SQUASH. joi
Boiled Cabbage. — For this provide : one head of cabbage, three tablespoonsful of beef-drippings, one teaspoonful of salt, one-half teaspoonful of pepper, one lump of saleratus the size of a pea.
Select a large, firm head of cabbage, wash it well and cut away the coarse 'outer leaves. This done cut off the -stalk and make cuts in the base of the cabbage, crossing each other in the centre, so that the water may penetrate to the heart and cook it equally.
Prepare a large saucepan of boiling water, into which throw the saleratus, put into this the cabbage, covering the pan until the water boils up, when removing the cover, it must be allowed to boil rapidly, until a skewer or fork will pierce readily through it,
Remove the cabbage now to a cullender and let the water drain from it, and chop it roughly with a knife when drained.
Records on this page
Green PeasTurnipsBoiled Summer SquashBoiled Cabbage