Serve turnips plain boiled or mashed and season only with salt and pepper. Serve with boiled bacon roast pork and mutton. Wash and pare the turnips, cut in slices and cook in boiling salted water for 45 minutes. When done, drain from water, season with salt, pepper and butter, serve ifot : or mash and to 2 cups of vegetable use i teaspoon salt, pepper, and 2 tablespoons butter. Turnips may be cut' in half in cubes, boiled and served with white sauce. ONIONS "Peel under cold water; parboil for 5 minutes in boiling water and drain; add enough boilino- water to cover and cook for 1 hour. Drain and serve with butter, salt and pepper or white sauce. ° BAKED ONIONS For this use large ones, parboil in boiling water for 5 minutes, dry carefully, wrap each one in but- tered paper, lay in a baking pan and cook in a hot oven until they can be pierced with a straw. Page One Hundred and Twenty-eigrht PURITY FUOUR More Bread and Better Bread FRIED ONIONS Slice onions and put into skillet, and boil m a little water and salt until tender aUow^g water to boil away. Add a heaping tablespoon of meat fryings and fry a nice brown, stirring very otten. PARSNIPS Brush clean and lay m cold water to become crisp. Cook in boiling ^-l^-J.^t'tter^alfand p^ppe" into cold water to slip the skins, and serve either plain or -^^^ed season w^th butt r^^^^^^^^ or with a thin cream sauce. They are more savory if they can be cut m round slices fP"'J^^^^ ™ pepper and sugar and browned in a little ham or bacon fat, or dipped m fritter batter before frying. GREEN CORN This most delicious of summer vegetables is frequentlv spoiled by over-cooking^ ^I.^J^rd to table and tender as it should bo, 15 minutes is enough. Wrap at once m a thick napkin and send to tab e covereTas' the skin toughens if allowed to dry while hot. It is sometimes cooked m the inner husk, but this is not necessary except for roasting. STEWED CORN Cut and scrape sweet corn of! the cob, put into a stewpan with pepper, and cook gently until well heated. lilk and cream, butter, salt and GREEN PEPPERS STUFFED WITH CORN 6 large sweet peppers. 2 cups green corn. 3 tablespoons butter. 3 tablespoons boiling water. A cup cream. * cup boiling water. 1 teaspoon salt✪ Turnips. i teaspoon pepper. With a sharp knife cut around f of the stem end of each pepper, leaving it hinged by the_ other i a.^ « lid I^lLve the seeds and inner membranes. Cover the peppers with cold water and bring it to a t Dr!^ I- the water cover them with fresh boiling water and simmer until tender. Dram sprinkle Slv w74 saU i^d aUow to cool Put 2 tablespoons of butter into a frying-pan and heat it. When hot lightly witn salt ana auow luv, ,^, , ^ q ^ 5 minutes and add the cream and itLolrmTLTlZ na '^rSick. 'Let^lh';n,ixto then cool and ffll v.„r P-P-d peppers ;Xr'ksfena»-„ttes^.ena?idsjfftep^^^^^^^^ £eirS"Si SS^Th^e w-He'Cd leSo^S ^"serfe .ith'4 co.rses.^ TM. will se,.e 6 people. Page One Hundred and Twenty-nine . — ^ PURITY FLOUR More Bread and Better Bread STUFFED GREEN PEPPERS 6 green peppers. Chicken forcemeat. 1 cup stock or cold gravy✪ Stuffed Green Peppers.

AI-modernized reading of the original text

Serve turnips plain boiled or mashed and season only with salt and pepper. Serve with boiled bacon roast pork and mutton. Wash and pare the turnips, cut in slices and cook in boiling salted water for 45 minutes. When done, drain from water, season with salt, pepper and butter, serve hot, or mash and to 2 cups of vegetable use i teaspoon salt, pepper, and 2 tablespoons butter. Turnips may be cut' in half in cubes, boiled and served with white sauce. ONIONS "Peel under cold water; parboil for 5 minutes in boiling water and drain; add enough boiling water to cover and cook for 1 hour. Drain and serve with butter, salt and pepper or white sauce. ° BAKED ONIONS For this use large ones, parboil in boiling water for 5 minutes, dry carefully, wrap each one in buttered paper, lay in a baking pan and cook in a hot oven until they can be pierced with a straw. Page One Hundred and Twenty-eigrht More Bread and Better Bread FRIED ONIONS Slice onions and put into skillet, and boil in a little water and salt until tender allowing water to boil away. Add a heaping tablespoon of meat fryings and fry a nice brown, stirring very otten. PARSNIPS Brush clean and lay in cold water to become crisp. Cook in boiling salted water, plunge into cold water to slip the skins, and serve either plain or mashed, season with butter and pepper, or with a thin cream sauce. They are more savory if they can be cut m round slices fP"'J^^^^ ™ pepper and sugar and browned in a little ham or bacon fat, or dipped m fritter batter before frying. GREEN CORN This most delicious of summer vegetables is frequently spoiled by over-cooking. If brought to table and tender as it should be, 15 minutes is enough. Wrap at once m a thick napkin and send to tab e covereTas' the skin toughens if allowed to dry while hot. It is sometimes cooked m the inner husk, but this is not necessary except for roasting. STEWED CORN Cut and scrape sweet corn of! the cob, put into a stewpan with pepper, and cook gently until well heated. Milk and cream, butter, salt and GREEN PEPPERS STUFFED WITH CORN 6 large sweet peppers. 2 cups green corn. 3 tablespoons butter. 3 tablespoons boiling water. A cup cream. * cup boiling water. 1 teaspoon salt. i teaspoon pepper. With a sharp knife cut around half of the stem end of each pepper, leaving it hinged by the other half as a lid. Remove the seeds and inner membranes. Cover the peppers with cold water and bring it to a boil. Drain the water, cover them with fresh boiling water and simmer until tender. Drain and sprinkle lightly with salt and allow to cool. Put 2 tablespoons of butter into a frying-pan and heat it. When hot add the corn and cook 5 minutes and add the cream and It looks firm. Let it boil into then cool and fill your peppers. Work carefully. Baste. Baste and serve. Serves with 4 courses. This will serve 6 people. Page One Hundred and Twenty-nine . — ^ More Bread and Better Bread STUFFED GREEN PEPPERS 6 green peppers. Chicken forcemeat. 1 cup stock or cold gravy.

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TurnipsBaked OnionsFried OnionsStuffed Green Peppers

Purity flour cookbook