A laboratory manual of foods and cookery

Baked Summer Squash Ingredients : 3 c. mashed, cooked squash i egg 2 1 c. bread crumbs i tsp. onion juice \ c. milk | tsp. pepper 6 slices bacon i tsp. salt Method : Broil the bacon, and add 2 tbsp. of the fat to the squash. Combine ingredients and place in a buttered baking dish. Bake in a moderate oven until brown. Garnish with the bacon. Vegetables en Casserole I Ingredients : 6 potatoes \ c. rice i turnip i tsp. salt i c. peas | tsp. pepper i c. tomatoes f tsp. allspice i onion 4 c. brown stock Method: Prepare vegetables and wash rice. Put ingredients in layers in a casserole, add stock, cover and bake slowly 3 hours. Vegetables en Casserole II Ingredients : 2 cooked turnips 2 tbsp. butter 4 cooked carrots i tsp. salt 4 c. cooked spinach J tsp. pepper Method : Line a buttered mold with strips of carrots and turnips. Fill with spinach seasoned with butter, salt, and pepper, set in a pan of hot water and bake 20 minutes. Remove from mold and surround with white sauce. Eggplant en Casserole Ingredients : 2 c. mashed, boiled eggplant i tsp. salt \ c. stewed tomatoes | tsp. pepper 3 tbsp. butter i tbsp. grated onion 3 tbsp. chopped, cooked meat \ c. buttered crumbs Method : Combine vegetables, meat, and seasonings, place in a casserole and cover with crumbs. Brown in a hot oven. Boston Baked Beans Ingredients : i qt. pea beans i tbsp. salt i Ib. fat salt pork \ c. molasses, New Orleans i tsp. soda \ tbsp. mustard cayenne boiling water i small onion Method : Pick over and wash beans, cover with cold water and soak overnight. Drain, cover with fresh water and parboil, with soda. Drain again. Pour boiling water over pork, scrape rind and score. Cut off one thin slice and place with the onion in the bottom of the pot. Put beans in pot, then press pork in beans, leaving only the rind above. Mix the seasonings, molasses, and i c. boiling water and pour into the bean pot and bake in slow oven 8 to 10 hours. Add water as needed. Uncover bean pot during the last hour of baking to brown the rind. Serve with Boston Brown Bread. Dried Lima Beans Ingredients : i c. beans i tbsp. butter £ tsp. salt | tsp. white pepper Method : Wash the beans and soak overnight in plenty of cold water. Drain, boil in salted water 5 minutes. Add J tsp. baking soda to each quart water. Put them into the tireless cooker for 4 hours or more. Drain, season with the butter, salt, and pepper, and reheat if necessary. Stewed Lentils Ingredients : i c. lentils \ small onion \ Ib. bacon water \ c. vinegar Method : Wash lentils and soak overnight. Drain, cover with fresh cold water and cook with bacon and onion several hours, until tender. Drain, reserving i c. liquid ; thicken this with 2 tbsp. browned flour mixed with 2 tbsp. cold water. Boil 5 minutes, add the vinegar, and reheat the lentils in this sauce. Season with pepper, and salt if necessary. White Sauce PROPORTIONS FLOUR BUTTER SALT MILK Thin - - cream soups .... i tbsp. i tbsp. Itsp. I C. Medium - - creamed vegetables . 2 tbsp. 2 tbsp. itsp. I C. III.. Thick — creamed oysters . 3 tbsp. 3 tbsp. itsp. I C. Very thick - - croquettes . 4 tbsp. 1-2 tbsp.