Sift the dry ingredients, add the beaten egg and sufficient milk to make a soft dough. Let stand a few minutes. Then drop by spoonfuls into a boiling stew or soup, cover and cook 20 minutes. Noodles 2 eggs 1 teaspoonful salt flour✪ Noodles Beat the eggs and add flour enough to make a very stiff dough. Knead thoroughly 3 minutes, divide the dough into two parts and roll each one into a thin sheet. Cover and let stand until dry. Then cut in narrow strips, drop in broth or stock and boil rapidly 20 minutes. CHAPTEE 30 VEGETABLES Vegetables should be firm and crisp when made ready for cooking. If they are wilted, they may be freshened by soaking in cold water a few hours or by being wrapped in a damp cloth and set in a cold place. The method of cooking varies with the different varieties, so no general rules can be given. The water or liquor in which vegetables are cooked should always be saved and used. If it is not possible to boil down the liquor so that it can be served with the vegetable dish, it may be drained off and used in soup or gravy. This liquid contains much food value since the soluble food substances in the vege- tables dissolve into it during the cookery and are lost if thrown away. Oven Fried Potatoes Wash and pare small potatoes. Cut in eights lengthwise and place in an oiled dripping pan. Sprinkle with salt and pepper and dot with small pieces of lard or other cooking fat. Set in a hot oven and cook until tender. Pickled Beets 12 medium-siz€d beets 1 teaspoonful salt 3 cupfuls vinegar % cupful sugar✪ Pickled Beets Heat vinegar to the boiling point, add the sugar and salt and pour the mixture over the boiled beets. Let stand until ready to serve. Boiled Beets Cut tops from beets, leaving 1% inches of stem. Wash, boil until tender and drain. W^hen cool, remove the skin and cut off the roots. Serve with butter, adding salt to taste. 181 182 THE FAEM COOK AND EULE BOOK String Beans Vingrette Melt 1 tablespoonful of fat and add 1 tablespoonful of flour, 1 teaspoonful of salt and l^ teaspoonful of pepper. When thor- oughly mixed, pour on i/4 cupful of vinegar and l^ cupful of the liquor from canned beans or the liquid in which fresh beans were cooked. Add 1 teaspoonful of sugar and boil. Stir in 2 cupfuls of canned or cooked string beans✪ String Beans Vinaigrette and serve while hot. Buttered Asparagus Cut off the lower parts of the stalks as far down as they snap. Wash and cook in boiling salted w^ater 20 minutes or until the asparagus is tender. Drain and spread with butter, using li/^ tablespoonfuls of butter✪ Buttered Asparagus to every cupful of asparagus. Buttered Spinach Eemove the roots, pick over and wash the spinach, making certain that all the sand is removed. Place in a saucepan and let the spinach cook in its own juices 25 minutes, or if there is not sufficient juice for this purpose, add a small amount of water. Cook until all the water or liquid has evaporated and then season with salt, pepper✪ Buttered Spinach and butter. Buttered spinach is made attrac- tive by garnishing with slices of hard cooked eggs. Buttered Peas Drain canned or stewed peas and season with salt, pepper✪ Buttered Peas and butter. Creamed Potatoes ✪ Creamed Potatoes

AI-modernized reading of the original text

Sift the dry ingredients, add the beaten egg and sufficient milk to make a soft dough. Let stand a few minutes. Then drop by spoonfuls into a boiling stew or soup, cover and cook 20 minutes. Noodles 2 eggs 1 teaspoonful salt flour Beat the eggs and add flour enough to make a very stiff dough. Knead thoroughly 3 minutes, divide the dough into two parts and roll each one into a thin sheet. Cover and let stand until dry. Then cut in narrow strips, drop in broth or stock and boil rapidly 20 minutes. Vegetables should be firm and crisp when made ready for cooking. If they are wilted, they may be freshened by soaking in cold water a few hours or by being wrapped in a damp cloth and set in a cold place. The method of cooking varies with the different varieties, so no general rules can be given. The water or liquor in which vegetables are cooked should always be saved and used. If it is not possible to boil down the liquor so that it can be served with the vegetable dish, it may be drained off and used in soup or gravy. This liquid contains much food value since the soluble food substances in the vegetables dissolve into it during the cookery and are lost if thrown away. Oven Fried Potatoes Wash and pare small potatoes. Cut in eights lengthwise and place in an oiled dripping pan. Sprinkle with salt and pepper and dot with small pieces of lard or other cooking fat. Set in a hot oven and cook until tender. Pickled Beets 12 medium-sized beets 1 teaspoonful salt 3 cupfuls vinegar % cupful sugar Heat vinegar to the boiling point, add the sugar and salt and pour the mixture over the boiled beets. Let stand until ready to serve. Boiled Beets Cut tops from beets, leaving 1% inches of stem. Wash, boil until tender and drain. W^hen cool, remove the skin and cut off the roots. Serve with butter, adding salt to taste. String Beans Vingrette Melt 1 tablespoonful of fat and add 1 tablespoonful of flour, 1 teaspoonful of salt and l^ teaspoonful of pepper. When thoroughly mixed, pour on i/4 cupful of vinegar and l^ cupful of the liquor from canned beans or the liquid in which fresh beans were cooked. Add 1 teaspoonful of sugar and boil. Stir in 2 cupfuls of canned or cooked string beans and serve while hot. Buttered Asparagus Cut off the lower parts of the stalks as far down as they snap. Wash and cook in boiling salted w^ater 20 minutes or until the asparagus is tender. Drain and spread with butter, using li/^ tablespoonfuls of butter to every cupful of asparagus. Buttered Spinach Remove the roots, pick over and wash the spinach, making certain that all the sand is removed. Place in a saucepan and let the spinach cook in its own juices 25 minutes, or if there is not sufficient juice for this purpose, add a small amount of water. Cook until all the water or liquid has evaporated and then season with salt, pepper and butter. Buttered spinach is made attractive by garnishing with slices of hard cooked eggs. Buttered Peas Drain canned or stewed peas and season with salt, pepper and butter. Creamed Potatoes

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NoodlesPickled BeetsBoiled BeetsString Beans VinaigretteSteamed SquashButtered AsparagusButtered SpinachButtered PeasCreamed Potatoes

The farm cook & rule book