Lillian Massey school recipes

VEGETABLES TIME TABLE FOR COOKING VEGETABLES IN WATER. Asparagus, 20—30 m. Macaroni, 30—45 m. Beans, Lima, 1 hr. or more. Onions, 45—60 m. Beans, String, 45 m.—lhr. Parsnips, 30—60 m Beets (old), 3—4 hrs. Peas (green), 30—45 m Beets (young), 30—45 m. Potatoes, 25—30 m. Cabbage, 45—60 m. Rice, 20—30 m. Carrots, 35—45 m. Spinach, 30—45 m Cauliflower, 20—30 m. Tomatoes, 30—60 m Celery, 30—40 m. Turnips, 45—60 m Corn (green), 10—20 m. Wash vegetables thoroughly; pare or scrape, if skins are to be removed. To keep them crisp and to prevent their being discolored, stand in cold water until cooked. Vegetables may be cooked by steaming, baking, in boiling water, or in the Fireless Cooker. If cooked in boiling water, use 1 tsp. salt with 1 qt. water, and add it when the vegetables are partially cooked. The water in which vegetables are cooked is called vegetable stock. If the Fireless Cooker is used, a longer time is required than when cooking in boiling water. Fresh green vegetables require less water than others. Cabbage, cauliflower, onions and turnips should be cooked uncovered in a large amount of water. All vegetables must be drained as soon as tender. Season with salt and pepper, and serve hot with butter or a sauce. Cold vegetables may be used for salads, or may be placed in a baking dish with sauce (2 c. vegetable and 1 c. sauce), covered with buttered crumbs, and browned in a hot oven. SAUCE FOR VEGETABLES. 1 tbsp. butter. Pepper. 13 tbsp. flour. + ¢@. vegetable stock and 4 c. milk, or 3 tsp. salt. 1 ¢. milk. Combine butter, flour, seasonings, and vegetable stock as a white sauce. When flour is cooked, add milk, and reheat. BOILED POTATOES. Scrub and rinse potatoes, cook, with skins on, in boiling water. When tender, drain, shake gently and dry at the back of the stove with the saucepan uncovered. MASHED POTATOES. Remove skins from 6 medium-sized boiled potatoes and mash with a potato masher or put through a ricer. Add 4 to 4 c. hot milk in which 1 tbsp. butter has been melted, season with salt and beat until light and creamy. Pile lightly on a hot dish. Mashed turnips are prepared in the same way, without the milk. STEAMED POTATOES. Scrub, rinse and pare potatoes. Place in a steamer with a cheese cloth both over and under them. Steam 45 minutes or until tender. Season; serve with melted butter and chopped parsley. BAKED POTATOES. Scrub and rinse potatoes, bake in a hot oven 45 to 60 minutes. Just before serving crack the skins for steam to escape. Serve uncovered in a hot dish. STUFFED POTATOES. 6 baked potatoes, # tsp. salt. 2 tbsp. butter. Pepper. + c. hot milk. Cut a slice from the side of the potato, and scoop out the inside. Mash, add butter, salt, pepper and milk; beat until light. Beaten white of 1 egg may be added. Refill skins and brown in a hot oven. FRANCONIA POTATOES. Wash and pare potatoes and parboil 10 minutes; drain and place in pan in which meat is roasting. Bake about 40 minutes, or until soft, basting with fat in pan when basting meat. + POTATO BALLS. Scrub and pare large potatoes. Cut in balls with a potato scoop, and steam. Season, sprinkle with melted butter and chopped parsley. They may be prepared by soaking 1 hour in cold water, dried between towels and fried in deep fat. POTATO ROSES. Zc. hot riced potatoes.. % tsp. salt. 3 tbsp. butter. Yolks 2 eggs. Mix ingredients in the order given. Beat thoroughly. Put mixture in a pastry bag having a large rose tube at the end, and press in shapes on a buttered baking sheet. Brown slightly in the oven and use as a garnish for meat or fish. SCALLOPED POTATOES NO. 1.