Science of food & cookery

Shell peas as soon after picking them as possible, drop into cold water, and skim off any dry leaves or imperfect peas that come to the top. Then dip the peas out of the water with the hands, drop them into boiling water enough to cover, add salt, and let them cook gently until they are well done and the liquid is reduced to one third its original quantity. Season with a little vegetable butter or cream if desired. STRING BEANS String beans should be picked while young and tender. Break them between the hands to remove any stringy fiber, and remove the ends. Put to cook in boiling water enough to cover, salt to taste, and let boil gently until they are done and the liquid is reduced to a nice consistency for flavoring the vegetable. Add a little vegetable butter or cream, reheat, and serve. String beans that are a little old when picked, should be lifted out of water, put into a vessel with a little hot vegetable oil, and let steam for 15 minutes before hot water is added, and they will be much more tender. ifa (USB LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE gf FOOD ancC COOKERY NEW ASPARAGUS Put the stalks into a deep pan of water, and wash well, that sand and grit may sink to the bottom. Change the water, and lift them out, tie them in bundles of about 3 portions each, having the edible tops even, lay on a board, and trim off the root stems, leaving the stalks about 4 inches in length. Drop into boiling salted water, and cook until tender. Then set the saucepan off the stove until ready to serve. Lift out and drain, lay on a platter, cut and remove the strings, and send to the table. Serve with rich cream sauce or hollandaise sauce. ASPARAGUS TIPS AND NEW PEAS Break the tender part of asparagus into j/2-inch lengths, and cook in just enough water to cook well. Add salt while cooking. Cook new peas separately. Mix, and add sufficient cream or cream sauce to season. Shake together, reheat, and serve. STEWED TOMATO Pour boiling water over ripe tomatoes, and let remain a few seconds. Then drain, remove the skins and the stems, with the hard green parts, and cut into halves. Put into a saucepan with about i teaspoon vegetable butter to each 2 cups of tomato, and salt to taste. Boil up well and serve. BREADED TOMATO Cut stale bread into ^-inch cubes, and brown in the oven until crisp all through. Drop them into the boiling stewed tomatoes, and serve. BAKED TOMATO Select medium sized, solid tomatoes, peel them, and with the point of a knife, cut out a little of the hard part of the stem end. Lay them close together in a baking pan, sprinkle with salt and sugar, and put a speck of vegetable butter in each cavity. Then bake until done but not broken. SCALLOPED TOMATO 2 cups toasted croutons i tablespoon vegetable butter 3 cups stewed tomato A sprinkle of sugar Salt to taste (USE LEVEL MEASUREMENTS FOB ALL INGREDIENTS.) 163 SCIENCE of FOOD and COOKERY Put i cup of croutons into the bottom of an oiled baking dish, pour over these 3 cups of tomatoes seasoned, sprinkle the remain- ing cup of croutons over the top, press them down with a spoon so they are all submerged, put the butter over the top, and bake to a nice brown. CORN ON COB