Carrots

Ingredients

• serve with white sauce.

Method

1. 1

   Wash, scrub, and scrape.

2. 2

   Cook in boiling salted water.

3. 3

   Drain, cut in slices, and serve with white sauce; or they may be cut lengthwise and sautéed in butter.

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.

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. Serve cold beets for garnishing potato salad. Carrots Wash, scrub, and scrape. Cook in boiling salted water. Drain, cut in slices, and serve with white sauce; or they may be cut lengthwise and sauted in butter. Cauliflower Cut stalk close to flower, remove green leaves and soak in cold salted water one hour. Cook in cheese cloth bag 100 lowney's cook book thirty to forty minutes. Remove from bag and serve with Hollandaise or white sauce, or scalloped with white sauce and crumbs. Celery- Celery is usually eaten raw as a relish. Or it may be scraped, cut in inch pieces, cooked until tender, and served in a white sauce, or drained and fried in deep fat. It may also be scalloped with chopped red pepper, white sauce and crumbs. Cucumbers Generally served sliced thinly and eaten raw. But if too old to serve in this way, they may be pared, cut in quarters, boiled, drained, mashed, and seasoned with salt and pepper. Or they may be cut in quarters, dipped in batter, and fried in deep fat. Corn Remove husks and silk. Cook in a small amount of water from five to fifteen minutes. Cover while cooking with the inside green husks. Serve on the cob ; or cut from the cob and serve with salt, pepper, and butter. Corn may be made into fritters (see recipe) or mixed with beans for succotash. Also served as pudding mixed with eggs and milk. Greens Beet tops, dandelions, spinach, Swiss chard, young cab- bage sprouts, cowslips, may all be prepared in the same way. Wash in many waters until all grit and sand are removed. Cook in boiling salted water until tender. Drain, chop, and serve with butter and salt. Lettuce may also be cooked and served in this way. Garnish greens with hard-cooked eggs. VEGETABLES 101 Egg Plant Cut in slices one half inch thick. Remove skin, sprin- kle with salt, pile slices one on another, cover with plate and weight, let stand over night. Drain, wash in cold water. Dry, dip in crumbs, egg and crumbs, or in batter, and fry in deep fat. Lentils Soak over night and cook in boiling water until tender. Mash, season with salt, pepper and butter, and serve ; or make in balls and saute in butter. Okra Wash, cut off ends of pods, cover with boiling salted water, and cook until tender. Season with butter, salt and pepper. Okra is more often stewed or scalloped with tomato than served plain. Onions Peel, cover with boiling salted water. Change water every ten minutes until tender. Drain, and add milk to cover. Reheat, season with butter, salt and pepper ; or serve with white sauce

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