ALPHONSO POTATOES

Ingredients

• 2 cups cold, cooked potatoes, cubed
• 1/2 teaspoon salt
• 1 green pepper
• 1 1/2 tablespoons grated Parmesan cheese
• 1/4 cup milk

Method

1. 1

   Remove seeds from pepper.

2. 2

   Parboil pepper 6 minutes.

3. 3

   Cut in 1/2-inch squares.

4. 4

   Add to potato with milk and salt.

5. 5

   Simmer 15 minutes.

6. 6

   Put in buttered baking dish.

7. 7

   Sprinkle with cheese.

8. 8

   Bake 10 minutes.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 185. The excerpt below is the record exactly as published.

ALPHONSO POTATOES 2 cups cold, cooked potatoes, cubed V teaspoon salt 1 green pepper 1.1% tablespoons grated Parmesan 34 cup milk cheese Remove seeds from pepper. Parboil pepper 6 minutes. Cut in Yg-inch squares.‘ Add to potato with milk and salt. Simmer 15 minutes. Put in buttered baking dish. Sprinkle with cheese. Bake 10 minutes. Serves 6. CHAPTER 33 VEGETABLES Wash all vegetables thoroughly before cooking. Warm water does the work more quickly than cold, but vegetables should not be allowed to stand in warm water. A small brush is a help in cleaning other than leafy vegetables. Use boiling water. Add salt when vegetables are half done. Retain the cooking water since it contains valuable vitamins which would otherwise be lost, reducing it if a stronger stock is desired. Cook leafy vegetables uncovered to preserve bright color. Use only as much water as is necessary to prevent burning. Cook root vegetables in water to cover. Cook strong-juiced vegetables, such as onions, cauliflower, and cabbage, in kettle without cover, in water deep enough to cover. To absorb some of the odor, wrap a piece of bread in cheesecloth and place in kettle during cooking. In cooking vegetables which are not young and tender, add from 1 to 3 teaspoons sugar to cooking water. ‘This restores some of the original sweetness. Soda is not desirable in cooking vegetables since it has been found to destroy certain vitamins, but if the vegetables are old and somewhat tough, a tiny bit of soda will shorten the cooking time and intensify the color. Vegetables may be cooked in boiling water, steamed over boiling water, cooked in pressure cooker, or in. oven in covered dishes with a small amount of water. The pressure cooker is the quickest method, reducing the time by fifty per cent or more, according to the pressure used. Directions are supplied with each pressure cooker. Oven cooking is often an economy, since the vegetables may be cooked while roasting or baking other foods. Any tempera- ture from 250° F.-500° F. may be used. VEGETABLES 447 TIME-TABLE FOR COOKING VEGETABLES (Boiled or Steamed) Time for cooking the same vegetables varies according to fresh- ness and age. guides. box. Therefore, time-tables for cooking serve only as Cook quick-frozen vegetables according to instructions on Artichokes, French Artichokes, Jerusa- lem Asparagus * Beans, string Beans, Lima Beets, young * Beets, old Broccoli Brussels Sprouts Cabbage Carrots, young, whole * Carrots, old, sliced Cauliflower in flow- erets, whole Celeriac Celery Chayote Corn, green Cucumbers Chard, Swiss 25-40 minutes 25-35 minutes 15-30 minutes 30 min.—1 hour 30-45 minutes 35-60 minutes 3—4 hours 15-30 minutes 15-30 minutes 10—20 minutes or 1 hour 20 minutes 20-30 minutes 8-10 minutes 20-30 minutes 15-20 minutes 20-35 minutes 20-35 minutes 10-20 minutes 10-15 minutes 20-40 minutes | Dasheens t Eggplant Endive * Fennel Greens Kale Kohl-rabi Leeks Lentils Marrow, vegetable Okra * Onions : Oysterplant or Sal- sify * Parsnips Peas Peppers, green Radishes Salsify (see Oyster- plant) Spinach Squash, summer + Squash, winter | + Tomatoes * Turnips Yams (see sweet po- tatoes) 25-35 minutes 15-20 minutes 10 minutes 20-45 minutes 20-40 minutes 25-30 minutes 25-45 minutes 15-35 minutes 3—4 hours 15-20 minutes 20-40 minutes 20-45 minutes 45-60 minutes 30-45 minutes 15-40 minutes 5 minutes 20 minutes 15-25 minutes 15-20 minutes 30-40 minutes 15-25 minutes 20-35 minutes * Or until tender } Baked, see recipes FRENCH OR GLOBE ARTICHOKES Allow one to a person. Cut off stem close to leaves, remove out- side leaves, cut off 1 inch from top. ‘Tie with string to keep shape. Soak 1% hour in cold water. acidulated water 25 minutes to 1 hour, according to size. Drain and cook in boiling, salted, Drain upside down, remove string, and cut out choke (the thistlelike 448 THE BOSTON COOKING-SCHOOL COOK BOOK portion inside the artichoke). Serve with melted butter, Béchamel (p. 193), Hollandaise (p. 201), Vinaigrette (p. 206), or Béarnaise (p. 202) Sauce. Stuffed Artichokes. Have artichokes slightly underdone. Remove choke and fill with Chicken Forcemeat I or II (p. 139), and bake 30 minutes in moderate oven (350° F.), basting twice with Thin White Sauce (p. 192). Remove to serving dish and pour sauce over them. ARTICHOKE BOTTOMS Remove all leaves and choke. Trim and cook until soft in boil- ing, salted, acidulated water. Serve with Hollandaise (p. 201), or Béchamel Sauce (p. 193). SAUTEED ARTICHOKE BOTTOMS Wash and drain fresh or canned artichoke bottoms. Sauté in butter until delicately brown on both sides. Sprinkle with salt, pepper, and lemon juice. JERUSALEM ARTICHOKES Wash and pare 1 pound (for 6 persons). Cook whole, or sliced, in boiling, salted water until soft (15 to 35 minutes). Drain, add 14 cup butter, 2 tablespoons lemon juice, 2 tablespoons finely chopped parsley, 14 teaspoon salt,

Cook this with the app: pantry check, scaling, and the assistant.