Paib oflf the skins
with a dry cloth.
Slice large beets,
quarter small
ones. Season
with butter, pej)-
])er, and salt.
Drain, and season
with butter, salt,
and pepper, or
mi.\ with white
sauce.
For
young
beans,
1 hr.
For old
ones,
2 to 3
hrs.
For
young
beets,
about
1 hr.
For old
beets,
4 or 5
hrs.
1 a
Cook in barely enough
boiling water to cover
them, letting this boil
down when beans are
nearly cooked. Salt
when nearly done.
Cook in boiling water
till tender. Salt half
an hour before taking
from fire.
Cook inner leaves, un-
covered, in boiling
salted water till ten-
der, but not sodden.
Wash, pull off the
strings, and snap or
cut the pods into inch
pieces.
Wash, taking care not
to break the skin.
Cut tops off about two
inches above the root.
If cut sJiort, the
beet will lose color
and sweetness.
Remove outer leaves.
Cut out stalk, and sep-
arate inner leaves, re-
moving any insects
found.
Break a pod ; it should
be brittle. Strings
should be delicate,
and beans very small.
Choose those with dirty
roots and fresh, green
leaves. If roots are
clean, beets have prob-
ably wilted and been
freshened by soaking.
Choose a hard, heavy
one, with crisp white
leaves, and stalk cut
close to the head.
Keep in cool, dark i)lace.
it
r
i
%
CO
245
i
<
Peas and carrot
cubes are a
good garnish
for meat.
Save root for
soup stock,
water for
Cream-of-
Celery Soup.
Serve inner
stalks raw.
Should the peas
lack sweet-
ness, add ^ to
1 teaspoonful
of sugar to
each half-peck
of peas while
cooling.
>
OQ
Serve in thin white
sauce, or with
green peas.
Serve in thin white
sauce.
Drain, and serve
covered, with
white sauce.
Serve without drain-
ing ; season with
butter and pep-
per.
30 min.
to 1 br.
20 to 30
min.
H
5
o
a
O
Q
O
Cook in boiling water.
Cook in a small quantity
of boiling water.
Simmer them till ten-
der in water to cover
them.
Cook in barely enough
water to cover, add-
ing salt 15 minutes
before taking from
fire. Let water boil
down when peas are
nearly cooked.
63
z
y
H
63
Pi
Wash and scrape ; drop
into cold water.
Wash and scrape; cut
into half-inch cubes.
Cut off root ; wash and
scrape outer stalks ;
cut them into one-
inch pieces.
1
t
||
xi ^
6
63
See that leaves are green
and fresh.
Choose the smaller ones.
2
II
C5
See that pods are green
and brittle, peas green.
Young peas are small.
Cook as soon as pos-
sible. Peas are in-
jured by keeping.
vi
n
•<
Carrots.
Young
(summer).
Old
(winter).
63
H
1
246
Kather old spin-
ach may be
better cooked
in water and
drained.
If very watery,
press outpart
of the juice
by squeezing
the pieces of
squash be-
tween the
colander and
a plate.
Pink tomatoes
are usually
less acid than
red ones.
Season with butter,
salt, and pepper,
and reheat.
Mash, and season
with butter, salt,
and pepper.
Scoopoutinnerpart.
Rub through a
colander ; season
with butter, pep-
per, and salt.
Add for each pint
of tomatoes 1 tb.
butter, I t. salt,
a few grains of
pepper, and 1 or
2 t. of sugar. To
thicken, stir in
2 tb. of pounded
and sifted cracker
crumbs; or omit
crumbs and serve
on buttered toast.
About
15
min.
About
30 min.
About
40 min.
About
20
min.
Page 109
Presented as published in 1901. 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.
Paib oflf the skins
with a dry cloth.
Slice large beets,
quarter small
ones. Season
with butter, pej)-
])er, and salt.
Drain, and season
with butter, salt,
and pepper, or
mi.\ with white
sauce.
For
young
beans,
1 hr.
For old
ones,
2 to 3
hrs.
For
young
beets,
about
1 hr.
For old
beets,
4 or 5
hrs.
1 a
Cook in barely enough
boiling water to cover
them, letting this boil
down when beans are
nearly cooked. Salt
when nearly done.
Cook in boiling water
till tender. Salt half
an hour before taking
from fire.
Cook inner leaves, un-
covered, in boiling
salted water till ten-
der, but not sodden.
Wash, pull off the
strings, and snap or
cut the pods into inch
pieces.
Wash, taking care not
to break the skin.
Cut tops off about two
inches above the root.
If cut sJiort, the
beet will lose color
and sweetness.
Remove outer leaves.
Cut out stalk, and sep-
arate inner leaves, re-
moving any insects
found.
Break a pod ; it should
be brittle. Strings
should be delicate,
and beans very small.
Choose those with dirty
roots and fresh, green
leaves. If roots are
clean, beets have prob-
ably wilted and been
freshened by soaking.
Choose a hard, heavy
one, with crisp white
leaves, and stalk cut
close to the head.
Keep in cool, dark i)lace.
it
r
i
%
CO
245
i
<
Peas and carrot
cubes are a
good garnish
for meat.
Save root for
soup stock,
water for
Cream-of-
Celery Soup.
Serve inner
stalks raw.
Should the peas
lack sweet-
ness, add ^ to
1 teaspoonful
of sugar to
each half-peck
of peas while
cooling.
>
OQ
Serve in thin white
sauce, or with
green peas.
Serve in thin white
sauce.
Drain, and serve
covered, with
white sauce.
Serve without drain-
ing ; season with
butter and pep-
per.
30 min.
to 1 br.
20 to 30
min.
H
5
o
a
O
Q
O
Cook in boiling water.
Cook in a small quantity
of boiling water.
Simmer them till ten-
der in water to cover
them.
Cook in barely enough
water to cover, add-
ing salt 15 minutes
before taking from
fire. Let water boil
down when peas are
nearly cooked.
63
z
y
H
63
Pi
Wash and scrape ; drop
into cold water.
Wash and scrape; cut
into half-inch cubes.
Cut off root ; wash and
scrape outer stalks ;
cut them into one-
inch pieces.
1
t
||
xi ^
6
63
See that leaves are green
and fresh.
Choose the smaller ones.
2
II
C5
See that pods are green
and brittle, peas green.
Young peas are small.
Cook as soon as pos-
sible. Peas are in-
jured by keeping.
vi
n
•<
Carrots.
Young
(summer).
Old
(winter).
63
H
1
246
Kather old spin-
ach may be
better cooked
in water and
drained.
If very watery,
press outpart
of the juice
by squeezing
the pieces of
squash be-
tween the
colander and
a plate.
Pink tomatoes
are usually
less acid than
red ones.
Season with butter,
salt, and pepper,
and reheat.
Mash, and season
with butter, salt,
and pepper.
Scoopoutinnerpart.
Rub through a
colander ; season
with butter, pep-
per, and salt.
Add for each pint
of tomatoes 1 tb.
butter, I t. salt,
a few grains of
pepper, and 1 or
2 t. of sugar. To
thicken, stir in
2 tb. of pounded
and sifted cracker
crumbs; or omit
crumbs and serve
on buttered toast.
About
15
min.
About
30 min.
About
40 min.
About
20
min.