28. Beets with Vinegar. — Boil the beets,
peel, slice and serve cold with genuine cider
or wine vinegar or lemon juice.
29. Boiled Onions. — Peel the onions (if the
knife and hands are kept under cold water the
odor left on the hands will not be so strong)
r.nd boil 45 minutes. Serve with drawn but-
ter sauce.
30. Baked Onions. — Peel the onions and cook
in boiling salted water twenty minutes, drain,
put in a baking dish, cover with fresh boiling
water and bake one hour. Take up and pour
over them a sauce made of t'he water they were
baked in, which should be about one cup ; if
there is not enough to fill a cup, add milk, let
boil and add the yolk of one egg beaten and
the hot milk poured on it, th'jn return t'o the
fire until it thickens.
31. Fried Onions. — Peel, mash and cut cross-
wise; flour, and fry five or six minutes; drain,
THE PHYSICAL CULTURE COOK BOOK 57
sprinkle with salt; serve with beefsteak. Use
very little fat in frying; indeed, they may be
done without any if they are covered and care
is taken that they do not burn.
32. Boiled Cabbage. — Take off the outer
leaves, cut out all the large ribs, cut in quar-
ters and boil in salted water thirty minutes.
Drain and serve.
33. Cream Cabbage. — Slice half a good
sized cabbage and put in boiling salted water;
as soon as it boils put back on the stove to
simmer for thirty minutes, when it' will be
tender; drain and cover with a sauce made of
one cup of milk, one tablespoonful of flo✪ Creamed Turnipsur and
one tablespoonful of butter and a little salt;
let it get hot in this and serve.
34. Cold Slaw. — One-half pint rich milk or
cream, one-half pint good vinegar, one small
cup sugar, three eggs beaten very light, a lump
of butter size of an egg✪ Cold Slaw, and salt to tasf e. Cook
all together until like custard. When cool,
pour over cabbage cut very fine.
35. Cauliflower. — Cauliflower should be
placed head down in well salted water for a
while to remove insects ; trim off outside leaves
and boil in salted water for thirty or forty min-
58✪ Cauliflower THE PHYSICAL CULTURE COOK BOOK.
utes. Serve with butter or pour a drawn but-
ter sauce over it.
36. Cauliflower au Gratin.— If there is any
cauliflower left over, it is very nice baked. Put
the cauliflower in a baking dish, season, put
on the top bread crumbs and grated cheese
dotted with bits of butter, pour over all one
cup drawn butter sauce✪ Cauliflower au Gratin, and bake fifteen min-
utes. If fresh cauliflower is used it must be
boiled first, of course.
37. Brussels Sprouts. — Pick over, wash care-
fully and cook in boiling salted water about
fifteen minutes. Serve with drawn butter
sauce.
38. Fried Egg Plant. — Peel and cut the
plant in slices less than one-half inch thick;
immerse in salt and water over an hour, drain
and dip each slice in beaten egg and bread
crumbs, and fry brown.
39. Stewed Salsify. — Scrape and cut each
root in two and drop into water. Stew in boil-
ing water, a little salt, until tender, about one-
half hour ; pour off the water, add enough milk
to cover the roots ; when it boils, stir in a piece
of butter rolled in flour and salt; simmer five
minutes, and pour out.
THE PHYSICAL CULTURE COOK BOOK. 59
40. Fried Salsify. — Scrape and lay in cold ✪ Fried Salsify
Page 16 · 12 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
28. Beets with Vinegar. — Boil the beets, peel, slice and serve cold with genuine cider or wine vinegar or lemon juice.
29. Boiled Onions. — Peel the onions (if the knife and hands are kept under cold water the odor left on the hands will not be so strong) and boil 45 minutes. Serve with drawn butter sauce.
30. Baked Onions. — Peel the onions and cook in boiling salted water twenty minutes, drain, put in a baking dish, cover with fresh boiling water and bake one hour. Take up and pour over them a sauce made of the water they were baked in, which should be about one cup ; if there is not enough to fill a cup, add milk, let boil and add the yolk of one egg beaten and the hot milk poured on it, then return to the fire until it thickens.
31. Fried Onions. — Peel, mash and cut crosswise; flour, and fry five or six minutes; drain,
sprinkle with salt; serve with beefsteak. Use very little fat in frying; indeed, they may be done without any if they are covered and care is taken that they do not burn.
32. Boiled Cabbage. — Take off the outer leaves, cut out all the large ribs, cut in quarters and boil in salted water thirty minutes. Drain and serve.
33. Cream Cabbage. — Slice half a good sized cabbage and put in boiling salted water; as soon as it boils put back on the stove to simmer for thirty minutes, when it will be tender; drain and cover with a sauce made of one cup of milk, one tablespoonful of flour and one tablespoonful of butter and a little salt; let it get hot in this and serve.
34. Cold Slaw. — One-half pint rich milk or cream, one-half pint good vinegar, one small cup sugar, three eggs beaten very light, a lump of butter size of an egg, and salt to tasf e. Cook all together until like custard. When cool, pour over cabbage cut very fine.
35. Cauliflower. — Cauliflower should be placed head down in well salted water for a while to remove insects ; trim off outside leaves and boil in salted water for thirty or forty min-
utes. Serve with butter or pour a drawn butter sauce over it.
36. Cauliflower au Gratin.— If there is any cauliflower left over, it is very nice baked. Put the cauliflower in a baking dish, season, put on the top bread crumbs and grated cheese dotted with bits of butter, pour over all one cup drawn butter sauce, and bake fifteen minutes. If fresh cauliflower is used it must be boiled first, of course.
37. Brussels Sprouts. — Pick over, wash carefully and cook in boiling salted water about fifteen minutes. Serve with drawn butter sauce.
38. Fried Egg Plant. — Peel and cut the plant in slices less than one-half inch thick; immerse in salt and water over an hour, drain and dip each slice in beaten egg and bread crumbs, and fry brown.
39. Stewed Salsify. — Scrape and cut each root in two and drop into water. Stew in boiling water, a little salt, until tender, about onehalf hour ; pour off the water, add enough milk to cover the roots ; when it boils, stir in a piece of butter rolled in flour and salt; simmer five minutes, and pour out.
40. Fried Salsify. — Scrape and lay in cold
Records on this page
Creamed TurnipsBeets with VinegarBoiled OnionsBaked OnionsFried OnionsBoiled CabbageCream CabbageCold SlawCauliflowerCauliflower au GratinFried SalsifyStewed Salsify