14. Boiled Sweet Potatoes. — Wash clean
and boil in the skins✪ Boiled Sweet Potatoes in boiling salted water
one-half hour. Drain, peel and set in the oven
a minute to dry out.
15. Browned Sweet Potatoes. — Boil the po-
tatoes until they can be pierced with a fork,
but not until tender. Remove the skins, dust
lightly with sugar, roll in melted butter✪ Browned Sweet Potatoes and
brown in the oven.
16. Stewed Carrots. — Scrape young carrots,
and cut in strips and boil in salted water one-
half hour. Serve with drawn butfcr sauce or
melted butter.
^i
17. Carrots and Peas. — Scrape and cut up
six small carrots✪ Stewed Carrots and boil. Mix with one cup
of cooked peas (canned peas will serve), and
one cup drawn butter sauce.
54 THE PHYSICAL CULTURE COOK BOOK.
18. Mashed Carrots. — Scrape, boil and mash
the carrot's and beat in one tablespoonful but-
ter, salt and two tablespoonfuls cream✪ Mashed Carrots.
ig. Mashed Turnips. — Select the large yel-
low turnips, as they are sweetest. Wash, pare
and cut them info pieces. Boil them in salted
boiling water until tender, two hours, pouring
off the first water if they are old and strong.
Drain, mash, season with butter and salt✪ Mashed Turnips, and
heap lightly in a vegetable dish.
20. Creamed Turnips. — Cut peeled turnips
into half inch dice, boil in salted water and
drain, pour over a cream sauce made of one
cup hot milk poured gradually over one table-
spoonful each butter and flour rubbed together.
Season and serve. All vegetables made in this
style should never be allowed to get cold be-
fore cream or sauce is added. When allowed
to become cold they are not as easily digested
and do not absorb the cream or sauce.
21. Boiled Turnips. — Pare and cut into quar-
ters. Place into boiling water, well salted;
boil till tender. Drain well, wash, adding
butter, and a pinch of sugar✪ Boiled Turnips. Stir and mix.
Serve hot.
22. Boiled Parsnips.— If parsnips are young
THE PHYSICAL CULTURE COOK BOOK. 55
they require only to be scraped before boiling ;
old ones must be pared thin and cut into quar-
ters. Put them into a stewpan of boiling salt
and water. Boil them quickly until tender, or
about one hour✪ Boiled Parsnips. Serve with melted butter or
drawn butter sauce.
23. Buttered Parsnips. — Boil tender and
scrape; slice lengthwise. Put three table-
spoonfuls butter in a saucepan, salt and a
little chopped parsley✪ Buttered Parsnips. When heated put
in the parsnips. Shake and turn until mix-
ture boils, then lay the parsnips in order upon
a dish, and pour the butter over them and
serve.
24. Parsnip Balls. — Boil in salted water till
very tender. Mash and season with butter
and salt. Add a little flour and two well
beaten eggs✪ Parsnip Balls. Form into small balls and fry.
25. Scalloped Parsnips. — Boil, scrape and
mash the parsnips, season and put in a dish.
Cover with bread crumbs, bits of butter✪ Scalloped Parsnips and
brown in the oven.
26. Mashed Parsnips. — Boil and scrape the
parsnips and remove the fibrous centers.
Mash with butter, salt and a little milk✪ Mashed Parsnips. Serve
very hot.
56 THE PHYSICAL CULTURE COOK BOOK.
27. Beets. — Do not break the skins in wash-
ing or they will lose their color in cooking.
Boil one hour in hot, slightly salt1 water✪ Beets. Rub
off the skins, split in half, dish, and pour on
them a boiling mixture of one tablespoonful of
melted butter and salt. Serve very hot.
Page 15 · 14 recipe records on this page
Presented as published in 1901. 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
14. Boiled Sweet Potatoes. — Wash clean and boil in the skins in boiling salted water one-half hour. Drain, peel and set in the oven a minute to dry out.
15. Browned Sweet Potatoes. — Boil the potatoes until they can be pierced with a fork, but not until tender. Remove the skins, dust lightly with sugar, roll in melted butter and brown in the oven.
16. Stewed Carrots. — Scrape young carrots, and cut in strips and boil in salted water onehalf hour. Serve with drawn butter sauce or
melted butter.
^i
17. Carrots and Peas. — Scrape and cut up six small carrots and boil. Mix with one cup of cooked peas (canned peas will serve), and one cup drawn butter sauce.
18. Mashed Carrots. — Scrape, boil and mash the carrots and beat in one tablespoonful butter, salt and two tablespoonfuls cream.
ig. Mashed Turnips. — Select the large yellow turnips, as they are sweetest. Wash, pare and cut them into pieces. Boil them in salted boiling water until tender, two hours, pouring off the first water if they are old and strong. Drain, mash, season with butter and salt, and heap lightly in a vegetable dish.
20. Creamed Turnips. — Cut peeled turnips into half inch dice, boil in salted water and drain, pour over a cream sauce made of one cup hot milk poured gradually over one tablespoonful each butter and flour rubbed together. Season and serve. All vegetables made in this style should never be allowed to get cold before cream or sauce is added. When allowed to become cold they are not as easily digested and do not absorb the cream or sauce.
21. Boiled Turnips. — Pare and cut into quarters. Place into boiling water, well salted; boil till tender. Drain well, wash, adding butter, and a pinch of sugar. Stir and mix. Serve hot.
22. Boiled Parsnips.— If parsnips are young
they require only to be scraped before boiling ; old ones must be pared thin and cut into quarters. Put them into a stewpan of boiling salt and water. Boil them quickly until tender, or about one hour. Serve with melted butter or drawn butter sauce.
23. Buttered Parsnips. — Boil tender and scrape; slice lengthwise. Put three tablespoonfuls butter in a saucepan, salt and a little chopped parsley. When heated put in the parsnips. Shake and turn until mixture boils, then lay the parsnips in order upon a dish, and pour the butter over them and serve.
24. Parsnip Balls. — Boil in salted water till very tender. Mash and season with butter and salt. Add a little flour and two well beaten eggs. Form into small balls and fry.
25. Scalloped Parsnips. — Boil, scrape and mash the parsnips, season and put in a dish. Cover with bread crumbs, bits of butter and brown in the oven.
26. Mashed Parsnips. — Boil and scrape the parsnips and remove the fibrous centers. Mash with butter, salt and a little milk. Serve very hot.
27. Beets. — Do not break the skins in washing or they will lose their color in cooking. Boil one hour in hot, slightly salt1 water. Rub off the skins, split in half, dish, and pour on them a boiling mixture of one tablespoonful of melted butter and salt. Serve very hot.
Records on this page
Boiled Sweet PotatoesBrowned Sweet PotatoesStewed CarrotsCarrots and PeasMashed CarrotsCreamed TurnipsMashed TurnipsBoiled TurnipsBoiled ParsnipsButtered ParsnipsParsnip BallsScalloped ParsnipsMashed ParsnipsBeets