Remove pods and soak the peas in cold water for
30 min. before cooking. Cover with boiling water in
which is Yz teaspoon soda and boil until soft. This
will take from 20 to 60 min., depending on the age of
the peas. Add 1 teaspoon salt✪ Green Peas to each pint of peas
when they start to soften. Drain, mix with 1 table¬
spoon butter, add salt and pepper to taste and serve.
923 — Split Peas.
Hardly fit to serve as a vegetable. They may be
boiled in salted water until soft and made into a soup
by forcing through a strainer and proceeding as
directed in Recipe No. 806 for Cream Corn Soup.
929 — Squash.
Wash squash and cut in 2 in. chunks. Boil for 20
min., or until soft in salted water. Place a clean
cloth or dish towel over a strainer and pour the
squash into it. Twist up the cloth to squeeze as much
water as possible out of the squash, then mash the
squash with a potato masher, stir it up with 1 table¬
spoon butter, season with salt and pepper to taste
and serve.
930 — Tomatoes.
Dip each tomato in boiling water to loosen skin
and peel ; cut up and cook in a frying pan with a
little water for 20 min. slowly, stirring occasionally
to prevent scorching. A slice of onion or a kernel of
garlic placed in the pan while stewing and then re¬
moved will improve flavor. When cooked add but¬
ter, salt and pepper to taste. To fry tomatoes slice
RECIPES
87
them after peeling, dip in flour, season with salt and
pepper and fry until brown in a frying pan with a
little melted butter.
931 — Turnips.
Prepare same as parsnips, Recipe No. 921.
932 — Baked Macaroni.
Prepare as directed for baked spaghetti, Recipe
No. 912.
933 — Rice and Tomato.
To 2 cups boiled rice (Recipe No. 901) measured
before cooking add 1 can tomatoes✪ Rice and Tomato or 1 can tomato
soup, mix well, season with butter, salt and pepper
to taste, heat again and serve.
934 — Asparagus.
Cast loose the bunches after cutting off the lowef
half of the stalks, wash, cut off the scales if there are
any on the parts to be used and tie again in bunches
so that the stalks will stand upright in a saucepan.
Fill with boiling water, leaving the tips just out of
water. Boil 15 min. and add more boiling water to
cover tips. Boil 5 min. longer. Drain, cast loose the
bunches again and lay the asparagus on hot buttered
toast, pouring melted butter over them just before
serving✪ Asparagus on Toast.
935 — Roast Potatoes.
Pare and wash potatoes, boil them 10 min., drain
and place them in roasting pan for the last 40 min. of
88
THE GALLEY GUIDE
cooking roast, and spooning the fat in the pan over
them✪ Roast Potatoes at the same intervals as over the meat.
942 — Beets.
Wash and cook whole in boiling water until soft.
This will take 1 to 4 hrs., depending on the age and
size of the beets. Drain, put in cold water to loosen
skins, remove skin, cut in slices and heat again in a
saucepan with butter, salt and pepper✪ Beets to taste.
943 — Brussels Sprouts.
Wash, remove wilted leaves and soak in cold water
for 15 min. Cook in boiling, salted water 20 min. or
until soft enough to pierce with a fork. Drain, and
to each pint of sprouts add 1 cup White Sauce
(Recipe No. 1113), or serve plain with butter, salt
and pepper✪ Brussels Sprouts to taste.
944 — Cabbage. ✪ Cabbage
The galley guide
1923Page 30 · 7 recipe records on this page
Presented as published in 1923. 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
Remove pods and soak the peas in cold water for 30 min. before cooking. Cover with boiling water in which is Yz teaspoon soda and boil until soft. This will take from 20 to 60 min., depending on the age of the peas. Add 1 teaspoon salt to each pint of peas when they start to soften. Drain, mix with 1 table¬ spoon butter, add salt and pepper to taste and serve.
923 — Split Peas.
Hardly fit to serve as a vegetable. They may be boiled in salted water until soft and made into a soup by forcing through a strainer and proceeding as directed in Recipe No. 806 for Cream Corn Soup.
929 — Squash.
Wash squash and cut in 2 in. chunks. Boil for 20 min., or until soft in salted water. Place a clean cloth or dish towel over a strainer and pour the squash into it. Twist up the cloth to squeeze as much water as possible out of the squash, then mash the squash with a potato masher, stir it up with 1 table¬ spoon butter, season with salt and pepper to taste and serve.
930 — Tomatoes.
Dip each tomato in boiling water to loosen skin and peel ; cut up and cook in a frying pan with a little water for 20 min. slowly, stirring occasionally to prevent scorching. A slice of onion or a kernel of garlic placed in the pan while stewing and then re¬ moved will improve flavor. When cooked add but¬ ter, salt and pepper to taste. To fry tomatoes slice
them after peeling, dip in flour, season with salt and pepper and fry until brown in a frying pan with a little melted butter.
931 — Turnips.
Prepare same as parsnips, Recipe No. 921.
932 — Baked Macaroni.
Prepare as directed for baked spaghetti, Recipe No. 912.
933 — Rice and Tomato.
To 2 cups boiled rice (Recipe No. 901) measured before cooking add 1 can tomatoes or 1 can tomato soup, mix well, season with butter, salt and pepper to taste, heat again and serve.
934 — Asparagus.
Cast loose the bunches after cutting off the lower half of the stalks, wash, cut off the scales if there are any on the parts to be used and tie again in bunches so that the stalks will stand upright in a saucepan. Fill with boiling water, leaving the tips just out of water. Boil 15 min. and add more boiling water to cover tips. Boil 5 min. longer. Drain, cast loose the bunches again and lay the asparagus on hot buttered toast, pouring melted butter over them just before serving.
935 — Roast Potatoes.
Pare and wash potatoes, boil them 10 min., drain and place them in roasting pan for the last 40 min. of
cooking roast, and spooning the fat in the pan over them at the same intervals as over the meat.
942 — Beets.
Wash and cook whole in boiling water until soft. This will take 1 to 4 hrs., depending on the age and size of the beets. Drain, put in cold water to loosen skins, remove skin, cut in slices and heat again in a saucepan with butter, salt and pepper to taste.
943 — Brussels Sprouts.
Wash, remove wilted leaves and soak in cold water for 15 min. Cook in boiling, salted water 20 min. or until soft enough to pierce with a fork. Drain, and to each pint of sprouts add 1 cup White Sauce (Recipe No. 1113), or serve plain with butter, salt and pepper to taste.
944 — Cabbage.
Records on this page
Green PeasRice and TomatoAsparagus on ToastRoast PotatoesBeetsBrussels SproutsCabbage