The practical cookbook

Cucumbers. Wash, pare, slice thin, and allow cucumbers to stand in ice water for at least r hr. before serving. Drain and serve with cracked ice or with French dressing (p. 95). Radishes. . Cut off leaves and stem ; scrape radishes or pare in 4 sections, leaving skin attached at one end. Let stand in cold water till ready to use. Serve on cracked ice. Celery. Cut off root and leafy portions, wash them, and save for soup. Scrape the stalks of celery thoroughly and wash well. Let stand in cold water till ready to use. Tomatoes. Pour boiling water over the fruit, let stand a few minutes, then peel quickly. May be served whole or sliced and should be well chilled before using. Cabbage. Shred tender cabbage leaves very fine and let stand in cold water for i hr. Drain and dry thoroughly. Serve with French dressing (p. 95) or Cooked salad dressing (p. 68) or add sugar and vinegar before sending to table. Watercress. Remove coarse stems, wash very thoroughly, and proceed as for lettuce. Vegetable S OUPS Fresh and Canned Vegetables Source. See Vegetables and Milk. Food Vabie. See Vegetables and Milk. Cost. See market prices and prices of individual items. Vkc. W*T»R M,u, F««- B«TT.B S*LT Fi^P... 0«10H Pbic Tomato soup . . z c. _ 6tb. -ttb. Itsp Itsp. Itb. Tomato bisque zc. 6tb. -itb. Itsp itsp. I tb. Green-pea soup . i c. J C. Itb. z tb. ttsp. itsp. Itb. Celery soup . . 4C, JC. 6tb. Itb. Itsp itsp. I tb. Potato soup ■ . 2 C. 3 c- -,tb. ztb. Itsp itsp. I tb. Corn soup . . . Z C. [ll. 3tb. 2 tb. Itsp itsp. 1 tb. General Directions. Cook vegetable in water until soft (ij to 30min.) and rub thoroughly through a strainer. Add more water if it boils away much. There should be about 4 c. of the vegetable stock. Scald onion in milk, or chop it and cook 5 min. in the butter, being careful not to brown it. Add flour to butter and stir into this mixture the hot milk, as for W&i/e sauce, Method I (p. 30). Combine with the stock, reheat, season, and serve. I tb. chopped parsley may be added. Tomato soup. Use the water for preparing the thickening and measure tomato after stewing and straining. 3 or 4 whole cloves and 3 or 4 peppercorns may be cooked in the tomato, and stock may be substituted for water. Tomato bisque. After cooking and straining tomatoes, add \ tsp. cooking-soda and stir until effervescence stops before pouring into the thickened milk. Do not combine the two mixtures till ready to serve, as the soup is likely to curdle if allowed to stand. 3 tb, cornstarch used in place of flour will help to prevent the soup from curdling. Green-pea soup. Make according to General Directions. Celery soup. Make according to General Directions. Potato soup. Use freshly cooked or cold mashed potatoes, measure, and add liquid, then reheat and combine with a white sauce according to General Directions. Com soup. Make according to General Directions. Dried Vegetables Source. Seeds of leguminous plants. Food Value. Contain both protein and starch. Cost. Pea beans, 18^ per qt. 2 c = i lb. Split peas, 15^ per qt. 20.= ! lb. Lima beans, 8 ^ per lb. 2 c. = i lb. Kidney beans, 22^ per qt. 2 c. ^ i lb. Black beans, 25^ per qt. 2 c, = 1 lb. Lentils, 20^ per lb. 4 c. = 1 lb. Split-pea soup , . Baked-bean soup . General Directions. Pick over "and wash the vegetable and soak several hours or overnight. Drain and add measured water and small onion, with a 2-inch cube of salt pork if desired. Cook gently s or 6 hr, until liquid is reduced one half. d,:...l,CjOO^:;Ic