Put top ground vegetables, peas, beans, etc., into
salted boiling water, those which grow below ground
into boiling water without salt. Add a pich of soda
for beans and a little sugar to peas? onions and squash.
FRIED APPLES.
Slice unpared apples about one-half of an inch thick.
Fry slowly in butter or good drippings. When done
sprinkle with sugar✪ Fried Apples and serve very hot. Nice at
breakfast, or served with pork.
APPLES FRIED IN BATTER.
Beat three eggs well; add a tablespoonful of sugar
and three of flour; slice the apples; dip them in the
batter and fry in butter ; take them up, sprinkle with
powdered sugar✪ Apples Fried in Batter and serve hot.
* ARTICHOKES.
Cut off stems and rough outer leaves, wash well.
Put in sauce pan head down with water to cover, with
salt and small pinch of soda, boil from one-half to
three-quarters of an hour till tender. Drain, butter
and pour over a white sauce.✪ Artichokes Boiled artichokes may
be made into croquettes, omelets, au gratin or fried,
first dipping in batter.
VEGETABLES
6 1
ASPARAGUS ON TOAST.
Cut asparagus in small pieces. Boil in salted water.
When done dress with cream; or milk and butter, and
pour over well buttered hot toast.
ASPARAGUS ON TOAST.
Mrs. J. B. Brown.
(With Sauce Mousseline).
Wash well a fresh bunch of asparagus. Separate
stalks, tying in small bundles about four inches long.
Cook about twenty minutes in boiling water, to which
has been added, one-half tablespoon of salt. When
done, drain at once, as they quickly become water
soaked. Have ready squares of toasted bread, which
may be dipped slightly and quickly into the hot salted
water drained from the asparagus. Arrange on plat-
ter, one bunch of asparagus on each souare of toast,
and serve at once with the following sauce : Yolks of
three eggs in small sauce pan in double boiler, stew
with wooden spoon. As soon as it begins to thicken,
add one at a time six teaspoons of butter, stirring all
of the time. Add little by little a pint of whipped,
cream✪ Asparagus on Toast, stirring constantly, and last salt and pepper.
Put on asparagus or serve from gravy boat.
ASPARAGUS PATTIES.
Mrs. Mabel Ahelenius, Galesburg.
Make the shells of a rich puff paste and fill with as-
paragus boiled until tender in a little water seasoned
with pepper and salt, and surrounded with a sauce
made of butter, flour and a little cream.
FRIED BANANAS.
Prepare a batter with one-half a cupful of flour, one
teaspoonful of sugar, one-quarter of a teaspoonful of
salt, one-quarter of a cupfull of cold water, the beaten
yolk of one egg, and one teaspoonful of melted but-
ter. Beat, then add the white of the egg whipped to
a stiff froth, and set the batter aside for a couple of
hours.. Cut bananas in half -length wise, and then cut
each half in two crosswise ; sprinkle with powdered
62
VEGETABLES "
sugar and two tablespoonfuls of lemon juice, and let
stand for half an hour. Then drain, dip in the batter
and fry in deep, smoking hot fat a rich brown. Drain
on unglazed paper, dust with powdered sugar and
serve with a liquid sauce. Bananas may be baked by
cutting in slices and putting ordinary lemon sauce
over each layer until dish is full, cover with buttered
cracker crumbs.
BOSTON BAKED BEANS.
Mrs. H. H. Pattee. ✪ Boston Baked Beans
Page 28 · 6 recipe records on this page
Presented as published in 1907. 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
Put top ground vegetables, peas, beans, etc., into salted boiling water, those which grow below ground into boiling water without salt. Add a pinch of soda for beans and a little sugar to peas? onions and squash.
FRIED APPLES.
Slice unpared apples about one-half of an inch thick. Fry slowly in butter or good drippings. When done sprinkle with sugar and serve very hot. Nice at breakfast, or served with pork.
APPLES FRIED IN BATTER.
Beat three eggs well; add a tablespoonful of sugar and three of flour; slice the apples; dip them in the batter and fry in butter ; take them up, sprinkle with powdered sugar and serve hot.
* ARTICHOKES.
Cut off stems and rough outer leaves, wash well. Put in saucepan head down with water to cover, with salt and small pinch of soda, boil from one-half to three-quarters of an hour till tender. Drain, butter and pour over a white sauce. Boiled artichokes may be made into croquettes, omelets, au gratin or fried, first dipping in batter.
ASPARAGUS ON TOAST.
Cut asparagus in small pieces. Boil in salted water. When done dress with cream; or milk and butter, and pour over well buttered hot toast.
ASPARAGUS ON TOAST. Mrs. J. B. Brown.
(With Sauce Mousseline). Wash well a fresh bunch of asparagus. Separate stalks, tying in small bundles about four inches long. Cook about twenty minutes in boiling water, to which has been added, one-half tablespoon of salt. When done, drain at once, as they quickly become water soaked. Have ready squares of toasted bread, which may be dipped slightly and quickly into the hot salted water drained from the asparagus. Arrange on platter, one bunch of asparagus on each souare of toast, and serve at once with the following sauce : Yolks of three eggs in small sauce pan in double boiler, stew with wooden spoon. As soon as it begins to thicken, add one at a time six teaspoons of butter, stirring all of the time. Add little by little a pint of whipped, cream, stirring constantly, and last salt and pepper. Put on asparagus or serve from gravy boat.
ASPARAGUS PATTIES. Mrs. Mabel Ahelenius, Galesburg.
Make the shells of a rich puff paste and fill with asparagus boiled until tender in a little water seasoned with pepper and salt, and surrounded with a sauce made of butter, flour and a little cream.
FRIED BANANAS.
Prepare a batter with one-half a cupful of flour, one teaspoonful of sugar, one-quarter of a teaspoonful of salt, one-quarter of a cupfull of cold water, the beaten yolk of one egg, and one teaspoonful of melted butter. Beat, then add the white of the egg whipped to a stiff froth, and set the batter aside for a couple of hours. Cut bananas in half lengthwise, and then cut each half in two crosswise ; sprinkle with powdered
sugar and two tablespoonfuls of lemon juice, and let stand for half an hour. Then drain, dip in the batter and fry in deep, smoking hot fat a rich brown. Drain on unglazed paper, dust with powdered sugar and serve with a liquid sauce. Bananas may be baked by cutting in slices and putting ordinary lemon sauce over each layer until dish is full, cover with buttered cracker crumbs.
BOSTON BAKED BEANS. Mrs. H. H. Pattee.
Records on this page
Fried ApplesApples Fried in BatterArtichokesAsparagus on ToastBoston Baked BeansBaked Beans