Beets

Ingredients

• Serve hot with butter, salt and pepper.

Method

1. 1

   Scrub beets, but do not break skin.

2. 2

   Cook in boiling water — young beets about an hour, old beets until tender.

3. 3

   Slip skins off as soon as taken from stove.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 39. The excerpt below is the record exactly as published.

Beets, young Beets, old Brussels sprouts Cabbage, young Cabbage, old Carrots, young Carrots, old Cauliflower Corn Dandelions Onions . Parsnips Peas Potatoes Salsify . Squash, summer Squash, winter Spinach and other greens Sweet potatoes Turnips for boiling Vegetables 45 to 60 minutes 15 to 20 minutes 30 to 50 minutes 1 to 2 hours 2 to 4 hours 60 minutes 3 to 5 hours 15 to 20 minutes 30 minutes 2 to 3 hours 30 minutes 1 to 2 hours 30 to 60 minutes 5 to 20 minutes 2 to 3 hours 60 to 90 minutes 1 to 2 hours 20 to 40 minutes 30 minutes 30 to 60 minutes 20 to 60 minutes 60 to 90 minutes 20 to 60 minutes 30 to 60 minutes 40 to 60 minutes 97 98 lowney's cook book Globe Artichokes Soak in cold water. Remove lower leaves and cut ends of others. Cook in boiling salted water forty -five minutes or until the leaves pull out. Drain. Serve with Bechamel or HoUandaise sauce or with drawn butter. Scalloped Globe Artichokes 2 cups cooked artichokes 2 cups white sauce 1 cup buttered crumbs Arrange in a scallop dish and bake until crumbs are brown. Jerusalem Artichokes Wash and scrub. Cook in boiling salted water. Serve with melted butter or white sauce. They may be mari- nated with French dressing and served cold. Asparagus Wash stalks, snap off all white tough part. Tie in bunch. Cook in deep kettle of boiling salted water. Stand bunch upright for the first ten minutes. Cook twenty to thirty minutes. Drain. Serve on buttered toast, spread with butter, and sprinkle with salt and pepper. White sauce or HoUandaise may be served. The asparagus may be broken in inch pieces, cooked until tender, mixed with white sauce, and served on toast. Shelled Beans Cook in boiling water until tender. Add salt after the first hour. Time of cooking depends upon age of beans. Drain. Serve with butter or cream or white sauce. Lima, kidney, or agricultural beans may be cooked in this way. VEGETABLES 99 String Beans Remove all strings. Cut in inch pieces. Wash, cook in boiling water fifteen minutes. Add salt and cook until tender. Drain, add butter, salt and pepper. A piece of salt pork cooked with beans is considered by many an im- provement. Brussels Sprouts and Cabbage Remove outside leaves and soak in cold water for half an hour. Drain. Cook in boiling salted water until tender, changing the water at least once during cooking. Serve Brussels sprouts whole with butter and salt or with white sauce. Chop the cabbage when cooked, season with salt, pepper and butter, reheat and serve, or mix with one cup cabbage, with one cup white sauce, cover with but- tered crumbs and bake until brown. Kohl Slaw Shred cabbage finely. Soak in acidulated water. Drain, and cover with cream dressing. Serve very cold. Beets Scrub beets, but do not break skin. Cook in boiling water — young beets about an hour, old beets until tender. Slip skins off as soon as taken from stove. Serve hot with butter, salt and pepper.

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