Turnips. — Boil in skins, peel, serve plain with seasonings or in white
sauce. Mix with carrots or prepare as parsnip croquettes.
Rutabago. — Wash and pare, slice, boil and mash, season with fat, salt
and pepper and sugar, or scoop out pared aiid boiled rutabagos; fill with a
mixture of chopped meat, chopped green pepper, onion, parsley, salt, bread
crumbs and moisten with white sauce. Brush outside of rutabagos with
melted fat, place in a greased pan and bake.
Sweet Potatoes. — Boil in skins, peel boiled sweet potatoes, slice and
brown in fat; or put in baking pan, cover with syrup, to which a little salt and fat
have been added and bake in the oven until nicely browned. Serve as
Glaced Sweet Potatoes. Mash boiled sweet potatoes, serve as Mashed
Sweet Potatoes, or add 1 egg, 2 tablespoons sugar, to each 2 cups and shape
into croquettes, dip in crumbs, egg and crumbs again, and fry in deep fat.
Serve as Sweet Potato Croquettes. Bake in skins, and serve as Baked Sweet
Potatoes.
Potatoes. — Boil with or without skins, peel and serve plain or mashed;
or prepare as sweet potato croquettes, omitting the sugar. Cut boiled potatoes
in slices or cubes and reheat in white sauce and serve as Creamed Potatoes,
using 1| cups sauce to 2 cups potatoes; or, cut boiled or raw potatoes in slices
and arrange in layers with a little onion and white sauce, and bake until
potatoes are done; or browned on top and serve as Scalloped Potatoes.
Hash cold boiled potatoes, and to 4 cups add | teaspoon salt, few grains
VEGETABLES 45
pepper, few drops onion juice, 4 tablespoons milk and mix. Melt 4 table-
spoons dripping in frying pan; when melted and browned, pack in potatoes,
cook slowly until nicely browned. Fold and serve as Hashed Browned
Potatoes. Bake raw potatoes, serve as Baked, or scoop out, mash and cream,
and serve as Baked Stuffed Potatoes.
Onions. — Skin and boil. Serve plain with seasonings or in white sauce,
or bake whole or stuffed. Cut raw onions in slices, dip in fiour and fry in a
little fat or in deep fat.
Celery. — Serve raw, boil or fry. Serve boiled celery in white sauce
or scallop with rice and white sauce.
Asparagus. — Boil. Use tougher parts of stalks for soups. Tender,
served plain or in white sauce. Serve boiled asparagus on scrambled eggs
on toast or on fried mush.
Spinach. — Boil. Serve plain, seasoned, or mixed with white sauce.
Cabbage. — Serve raw or boil. Serve plain, seasoned or in white sauce
alone or with grated cheese, or scalloped with cheese and white sauce. Boil
with pork, or boil cabbage with 2 tablespoons fat, 4 tablespoons vinegar,
1 onion sliced, 1 teaspoon salt, i teaspoon pepper, and 2 tablespoons sugar✪ Sweet Potato Croquettes,
1 hour. Stuff cabbage leaves with boiled rice or chopped meat mixture, roll
and tie and boil. Serve on toast as Cabbage Rolls. ✪ Baked Stuffed Tomatoes
Page 30 · 6 recipe records on this page
Presented as published in 1918. 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
Turnips. — Boil in skins, peel, serve plain with seasonings or in white sauce. Mix with carrots or prepare as parsnip croquettes.
Rutabago. — Wash and pare, slice, boil and mash, season with fat, salt and pepper and sugar, or scoop out pared and boiled rutabagos; fill with a mixture of chopped meat, chopped green pepper, onion, parsley, salt, bread crumbs and moisten with white sauce. Brush outside of rutabagos with melted fat, place in a greased pan and bake.
Sweet Potatoes. — Boil in skins, peel boiled sweet potatoes, slice and brown in fat; or put in baking pan, cover with syrup, to which a little salt and fat have been added and bake in the oven until nicely browned. Serve as Glaced Sweet Potatoes. Mash boiled sweet potatoes, serve as Mashed Sweet Potatoes, or add 1 egg, 2 tablespoons sugar, to each 2 cups and shape into croquettes, dip in crumbs, egg and crumbs again, and fry in deep fat. Serve as Sweet Potato Croquettes. Bake in skins, and serve as Baked Sweet Potatoes.
Potatoes. — Boil with or without skins, peel and serve plain or mashed; or prepare as sweet potato croquettes, omitting the sugar. Cut boiled potatoes in slices or cubes and reheat in white sauce and serve as Creamed Potatoes, using 1| cups sauce to 2 cups potatoes; or, cut boiled or raw potatoes in slices and arrange in layers with a little onion and white sauce, and bake until potatoes are done; or browned on top and serve as Scalloped Potatoes. Hash cold boiled potatoes, and to 4 cups add | teaspoon salt, few grains
VEGETABLES 45
pepper, few drops onion juice, 4 tablespoons milk and mix. Melt 4 tablespoons dripping in frying pan; when melted and browned, pack in potatoes, cook slowly until nicely browned. Fold and serve as Hashed Browned Potatoes. Bake raw potatoes, serve as Baked, or scoop out, mash and cream, and serve as Baked Stuffed Potatoes.
Onions. — Skin and boil. Serve plain with seasonings or in white sauce, or bake whole or stuffed. Cut raw onions in slices, dip in flour and fry in a little fat or in deep fat.
Celery. — Serve raw, boil or fry. Serve boiled celery in white sauce or scallop with rice and white sauce.
Asparagus. — Boil. Use tougher parts of stalks for soups. Tender, served plain or in white sauce. Serve boiled asparagus on scrambled eggs on toast or on fried mush.
Spinach. — Boil. Serve plain, seasoned, or mixed with white sauce.
Cabbage. — Serve raw or boil. Serve plain, seasoned or in white sauce alone or with grated cheese, or scalloped with cheese and white sauce. Boil with pork, or boil cabbage with 2 tablespoons fat, 4 tablespoons vinegar, 1 onion sliced, 1 teaspoon salt, i teaspoon pepper, and 2 tablespoons sugar, 1 hour. Stuff cabbage leaves with boiled rice or chopped meat mixture, roll and tie and boil. Serve on toast as Cabbage Rolls.
Records on this page
Sweet Potato CroquettesCreamed PotatoesScalloped PotatoesBaked Stuffed PotatoesHashed Browned PotatoesBaked Stuffed Tomatoes