Spinach — Wash and pick your spinach very carefully; drop into boiling water and cook 15 minutes. Drain thoroughly through a colander, then chop quite fine. Return to the stove, add 1 tablespoonful of butter, pepper and salt to taste; put in a vegetable dish and garnish with hard- boiled eggs. To Stew Celery — Wash, cut into neat slices, removing the green parts. Plunge into sufficient boiling water to cover it, adding salt in the pro- portion of a dessertspoonful to 2 qts. of water. 98 Vegetables. 99 Stew until tender, serve in a dish with white sauce over. The celery may be stewed in stock if preferred. How to Serve Potatoes— A great deal of ignor- ance is often shown by excellent housekeepers in putting potatoes on the table. The usual prac- tice of bringing them up in a porcelain or deep dish, with a close-fitting cover, would utterly de- stroy the best potatoes in ten minutes, however carefully cooked. They should be placed in a wooden dish, or served in a porcelain dish with towels above and below to absorb the moisture. Potatoes (Stuffed) — Five medium-sized po- tatoes, 3^ oz. butter, 1 tablespoonful grated cheese, pepper, salt, and yolk of 1 egg✪ Stuffed Potatoes. Bake the potatoes in their skins, and when done cut off a small slice from one end, scoop out the inside, and rub through a wire sieve. " Add to it 3^ an oz. butter, 1 tablespoonful grated cheese, pepper, salt, and the yolk of an egg. Mix well, refill the skins, fit on the slices which were cut off, and put into the oven again for 10 minutes before serving. Lyonnaise Potatoes — Into a saucepan put a large lump of butter and a small onion finely chopped, and when the onion is fried to an am- ber color, throw in slices of cold boiled potatoes, which must be thoroughly stirred until they are turning brown; at this moment put in a spoon- ful of finely chopped parsley, and as soon as it is cooked, drain through a colander, so that the potatoes retain the moisture of the butter, and many particles of parsley. Potatoes (Saiitees an Beurre) — Cut with a vegetable cutter into small balls about the size of a marble; put them in a stewpan with plenty of butter and a good sprinkling of salt; keep the 100 White Ribbon Cook Book. saucepan covered, and shake it occasionally un- til they are quite done, which will be in about an hour. Savory Potatoes — Peel as many potatoes as you require. Put them in a pie-dish with a good- sized onion chopped fine, )^ teaspoonful of dried sage powdered, 2 oz. butter and 2 table- spoonfuls olive oil, and enough water to cover the bottom, of the dish. Pepper and salt to taste✪ Savory Potatoes, and bake in a slow oven. Saratoga Potatoes — Saratoga chips are pre- pared in thin, paper-like slices (a slaw-cutter is required for this), and crisped, but not burned, in hot fat. The secret of preparing them prop- erly lies in cutting them first in the thinnest slices possible, and soaking them for at least 1 hour in cold salt water. The last process draws the starch out of the potato, and is positively necessary to success. Before frying, each piece must be thoroughly dried on a towel. When taken out of the fat they may be drained on a sieve a moment in a very hot oven or over the stove, then cooled quicMy in a draft.

AI-modernized reading of the original text

Spinach — Wash and pick your spinach very carefully; drop into boiling water and cook 15 minutes. Drain thoroughly through a colander, then chop quite fine. Return to the stove, add 1 tablespoonful of butter, pepper and salt to taste; put in a vegetable dish and garnish with hardboiled eggs. To Stew Celery — Wash, cut into neat slices, removing the green parts. Plunge into sufficient boiling water to cover it, adding salt in the proportion of a dessertspoonful to 2 qts. of water. Vegetables. 99 Stew until tender, serve in a dish with white sauce over. The celery may be stewed in stock if preferred. How to Serve Potatoes— A great deal of ignorance is often shown by excellent housekeepers in putting potatoes on the table. The usual practice of bringing them up in a porcelain or deep dish, with a close-fitting cover, would utterly destroy the best potatoes in ten minutes, however carefully cooked. They should be placed in a wooden dish, or served in a porcelain dish with towels above and below to absorb the moisture. Potatoes (Stuffed) — Five medium-sized potatoes, 3^ oz. butter, 1 tablespoonful grated cheese, pepper, salt, and yolk of 1 egg. Bake the potatoes in their skins, and when done cut off a small slice from one end, scoop out the inside, and rub through a wire sieve. " Add to it 3^ an oz. butter, 1 tablespoonful grated cheese, pepper, salt, and the yolk of an egg. Mix well, refill the skins, fit on the slices which were cut off, and put into the oven again for 10 minutes before serving. Lyonnaise Potatoes — Into a saucepan put a large lump of butter and a small onion finely chopped, and when the onion is fried to an amber color, throw in slices of cold boiled potatoes, which must be thoroughly stirred until they are turning brown; at this moment put in a spoonful of finely chopped parsley, and as soon as it is cooked, drain through a colander, so that the potatoes retain the moisture of the butter, and many particles of parsley. Potatoes (Saiitees an Beurre) — Cut with a vegetable cutter into small balls about the size of a marble; put them in a stewpan with plenty of butter and a good sprinkling of salt; keep the 100 White Ribbon Cook Book. saucepan covered, and shake it occasionally until they are quite done, which will be in about an hour. Savory Potatoes — Peel as many potatoes as you require. Put them in a pie-dish with a goodsized onion chopped fine, )^ teaspoonful of dried sage powdered, 2 oz. butter and 2 tablespoonfuls olive oil, and enough water to cover the bottom, of the dish. Pepper and salt to taste, and bake in a slow oven. Saratoga Potatoes — Saratoga chips are prepared in thin, paper-like slices (a slaw-cutter is required for this), and crisped, but not burned, in hot fat. The secret of preparing them properly lies in cutting them first in the thinnest slices possible, and soaking them for at least 1 hour in cold salt water. The last process draws the starch out of the potato, and is positively necessary to success. Before frying, each piece must be thoroughly dried on a towel. When taken out of the fat they may be drained on a sieve a moment in a very hot oven or over the stove, then cooled quicMy in a draft.

Records on this page

Stuffed PotatoesSavory Potatoes

The white ribbon cook book