FoodNet

A laboratory manual of foods and cookery

1916

Page 31 · 11 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
b. Note the length of time required in each case to cook each vegetable and the amount of water necessary. c. Contrast the amount of water used and explain the difference. d. Compute the difference in labor, time, and fuel. 81. - -Repeat Expt. 80, using leafy vegetables (e.g. spinach, cabbage) and report results in the same way. 82. - - Experiment similarly with onions, cauliflower, and other vegetables. Summarize the evidence as to relative merits of the two methods for each kind of vegetable. Are there any vegetables for which either cooker would not be suitable? Buttered Beets Ingredients : 6 beets (cooked) 2 tbsp. sugar 2 tbsp. butter i tbsp. vinegar✪ Buttered Beets VEGETABLES AND VEGETABLE SOUPS 65 Method : Prepare the cooked beets in | in. slices and place in baking dish. Melt the butter, add the sugar and vinegar and allow mixture to come to the boiling point. Pour the sirup over the beets and place baking dish in moderately hot oven for ten minutes. Glazed Carrots with Peas Ingredients : \ c. butter 2 c. peas ^ tbsp. sugar 6 carrots✪ Glazed Carrots with Peas Method : Prepare carrots, cut in strips and boil 15 minutes. Drain, return to saucepan, add butter and sugar, cover and cook slowly until tender. Add the cooked peas (canned may be used) and season. Corn Pudding Ingredients : 2 c. corn i tbsp. sugar 2 egg yolks i tbsp. butter i tbsp. flour i c. milk \ tsp. salt | tsp. pepper 2 egg whites✪ Corn Pudding Method : Melt the butter, add the sugar, flour, and milk. Let heat until mixture reaches boiling point. Add the slightly beaten egg yolks, then corn, salt and pepper. Fold in the stiffly beaten egg whites, pour into a buttered baking dish, and bake in a moderate oven 30-40 minutes. Serve at once. Buttered Cabbage Ingredients : i cabbage 2 tbsp. melted butter salt water✪ Buttered Cabbage Method : Separate the cabbage leaves, wash and place in boiling salted water. Boil until leaves are tender. Drain the water from the leaves, place them in serving dish and add melted butter. Serve hot. F 66 LABORATORY MANUAL OF FOODS AND COOKERY Cabbage with Ham Ingredients : i cabbage | Ib. cooked ham water✪ Cabbage with Ham Method : Separate and wash the cabbage leaves. Place in boiling water, adding the cooked ham. Allow all to boil until cabbage is tender. Drain water from the leaves, arrange cabbage on serving dish, and garnish with ham. NOTE : Bacon may be substituted for ham. Creamed Cabbage Ingredients : 1 cabbage J c. vinegar 2 egg yolks J c. water \ tbsp. butter i c. cream✪ Creamed Cabbage Method : Separate the cabbage leaves, wash and cut them in thin pieces and cook in boiling salted water. Prepare a custard of the yolks of eggs, water, vinegar, and butter. Cook the mixture in a double boiler and as it thickens add the cream✪ Cabbage with Custard. When custard is thick, pour it over the cabbage in a serving dish. Serve hot. Stuffed Baked Potatoes Ingredients : 6 baked potatoes 3 tbsp. hot milk 2 tbsp. butter \ tsp. salt✪ Stuffed Baked Potatoes \ tsp. white pepper Method : Cut the potatoes in halves, lengthwise ; then without breaking the skin remove the inside. Mash with a fork, season, and return to shells, keeping it light and fluffy. Place on a pan in a hot oven until light brown. VEGETABLES AND VEGETABLE SOUPS 67 Potato Apples Ingredients : 2 c. hot riced potatoes cayenne 2 tbsp. butter grating of nutmeg f c. grated cheese yolks 2 eggs or i whole egg Method: ✪ Dried Lima Beans