With boiled or roasted turkey or chicken should be
eaten potatoes, cauliflower, turnips, stewed celery, onions,
macaroni or parsnips. Game of all kinds should be so
cooked and served that its natural flavor will be in no
way disguised. For this reason the sauces and vegeta-
bles should combine in a pleasing way with the game
flavor. Celery is always excellent and may be served
plain, stewed, with a white sauce or with mayonnaise
dressing. At a dinner of many courses it is customary
to serve with the game a sauce, a salad — almost always an
uncooked vegetable — and bread. Among the vegetables
that are good with any kind of game are green peas,
French beans, sweet potatoes, tomatoes either stuffed,
244 ^^^^ ^^ TTEKN COOK-BOOK.
broiled or in a salad, white potatoes as croquettes or
puffs or fried in balls, cauliflower cooked au gratin, and
spinach a la creme ; and some care for stuffed olives as an
accompaniment of wild duck. Unless an olive sauce is
used, olives may be served with this game, but they must
be omitted if the sauce is provided. For roast goose the
vegetables are not numerous. Onions and potatoes are
considered necessary, and so is apple sauce. Sweet pota-
toes, squash, rice, turnips and beans are also appropriate
with roast goose.
In arranging a bill of fare, avoid placing two similar
vegetables in the same course. The common vegetables
that are more or less alike may be classified as follows :
1. Cabbage, chicory, spinach, lettuce, endive, dande-
lion, cauliflower, beet greens, Brussels-sprouts.
2. Turnips, salsify, Kohl-rabi.
3. Squash, sweet potatoes.
4. Shelled peas and beans.
5. Rice, hominy, macaroni, white potatoes.
Thus, if squash be served, sweet potatoes should not
appear in the same course ; or if turnips be served,
salsify should not.
POTATOES.
The potato is more generally used than any other
vegetable. It contains but little muscle-forming food and
is composed three-fourths of water, the other fourth con-
sisting largely of starch. In the spring sprouts begin to
grow at the expense of the starch, and if allowed to
remain, they soon exhaust all there is of good in the po-
tato ; hence they should be removed as soon as they
appear. The majority of housekeepers do not understand
VEGETABLES. 245
the characteristics of this vegetable. It may be soaked
in water for twelve or more hours before being cooked
and will be improved rather than injured by the process,
but let it stand in but little moisture after it is cooked
and it will soon be spoiled. The starch in the raw
potato does not unite with moisture, but as soon as it is
cooked it absorbs water like a sponge. A good potato
will be light and mealy when boiled or baked, but if the
cooking be continued too long, the potato will become
dark, heavy and strong-flavored. If potatoes are desired
for warming over or for a salad, they should not be very
mealy. New potatoes, being rather moist, are to be pre-
ferred for these two purposes ; but potatoes that are to
be used in either of these two ways, and that are usually
mealy when boiled, may be greatly improved by taking
them from the water when a little underdone.
BOILED POTATOES. ✪ Boiled Potatoes
Page 106 · 1 recipe record on this page
Presented as published in 1890. 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
With boiled or roasted turkey or chicken should be eaten potatoes, cauliflower, turnips, stewed celery, onions, macaroni or parsnips. Game of all kinds should be so cooked and served that its natural flavor will be in no way disguised. For this reason the sauces and vegetables should combine in a pleasing way with the game flavor. Celery is always excellent and may be served plain, stewed, with a white sauce or with mayonnaise dressing. At a dinner of many courses it is customary to serve with the game a sauce, a salad — almost always an uncooked vegetable — and bread. Among the vegetables that are good with any kind of game are green peas, French beans, sweet potatoes, tomatoes either stuffed,
broiled or in a salad, white potatoes as croquettes or puffs or fried in balls, cauliflower cooked au gratin, and spinach a la creme ; and some care for stuffed olives as an accompaniment of wild duck. Unless an olive sauce is used, olives may be served with this game, but they must be omitted if the sauce is provided. For roast goose the vegetables are not numerous. Onions and potatoes are considered necessary, and so is apple sauce. Sweet potatoes, squash, rice, turnips and beans are also appropriate with roast goose.
In arranging a bill of fare, avoid placing two similar vegetables in the same course. The common vegetables that are more or less alike may be classified as follows :
1. Cabbage, chicory, spinach, lettuce, endive, dandelion, cauliflower, beet greens, Brussels-sprouts.
2. Turnips, salsify, Kohl-rabi.
3. Squash, sweet potatoes.
4. Shelled peas and beans.
5. Rice, hominy, macaroni, white potatoes.
Thus, if squash be served, sweet potatoes should not appear in the same course ; or if turnips be served, salsify should not.
POTATOES.
The potato is more generally used than any other vegetable. It contains but little muscle-forming food and is composed three-fourths of water, the other fourth consisting largely of starch. In the spring sprouts begin to grow at the expense of the starch, and if allowed to remain, they soon exhaust all there is of good in the potato ; hence they should be removed as soon as they appear. The majority of housekeepers do not understand
the characteristics of this vegetable. It may be soaked in water for twelve or more hours before being cooked and will be improved rather than injured by the process, but let it stand in but little moisture after it is cooked and it will soon be spoiled. The starch in the raw potato does not unite with moisture, but as soon as it is cooked it absorbs water like a sponge. A good potato will be light and mealy when boiled or baked, but if the cooking be continued too long, the potato will become dark, heavy and strong-flavored. If potatoes are desired for warming over or for a salad, they should not be very mealy. New potatoes, being rather moist, are to be preferred for these two purposes ; but potatoes that are to be used in either of these two ways, and that are usually mealy when boiled, may be greatly improved by taking them from the water when a little underdone.
BOILED POTATOES.
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Boiled Potatoes