Scalloped Vegetables

Ingredients

• 2 c. cooked vegetables.
• 1 c. medium white sauce.
• 3 tb. buttered crumbs.

Method

1. 1

   Use cooked potatoes, cabbage, cauliflower, onions, etc.

2. 2

   Butter a baking-dish; put in vegetables.

3. 3

   Pour over white sauce; cover with buttered crumbs.

4. 4

   Bake until crumbs are brown in a moderate oven.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 28. The excerpt below is the record exactly as published.

3^ c. buttered crumbs. 1. Add potatoes and parsley to white sauce. 2. Turn into buttered baking dish. 3. Cover with buttered crumbs; brown in hot oven. Note. — to 1 c. grated cheese may be added to the sauce. Omit parsley. FRENCH FRIED POTATOES. 1. Wash and pare potatoes; cut in thin slices or in strips. 2. Soak in cold water 1 hour. 3. Drain; dry between towels. 4. Cook in deep fat which browns a cube of bread in 40 sees.— 390°F. 5. Cook until golden brown; drain on unglazed paper; sprinkle with salt; keep hot for serving. BAKED SWEET POTATOES. Prepare and bake as white potatoes. MASHED SWEET POTATOES. 2 c. mashed potatoes. 2 tb. butter. ^ T. salt. Pepper. Hot milk. 1. Add butter, seasonings and milk to potatoes. 2. Beat until very light. 3. Pile in hot vegetable dish. GLAZED SWEET POTATOES. 6 medium-sized potatoes. ]4 c. sugar. M c. water. 1 tb. butter. 1. Wash and pare potatoes; parboil 10 mins. 90 CANADIAN COOK BOOK 2. Drain; cut in halves lengthwise; place in buttered baking-pan. 3. Make a syrup of sugar and water, boil 3 mins., add butter. 4. Pour one-half of syrup over potatoes; bake until soft — about 15 mins., basting twice with remaining syrup. SPINACH. 1. Remove roots and coarse stems from Yi pk- spinach. 2. Pick over; wash thoroughly in several waters. 3. Shake from the water; put into kettle over low heat, until water is extracted. 4. Cook until soft; stir frequently to prevent burning and add water only if necessary. Drain. Time, 25 to 45 mins. 5. Chop leaves very fine; add 2 tb. butter, salt and pepper. 6. Reheat; mound in hot serving dish; garnish with hard-cooked eggs and toast points. 'Note. — Beet greens (leaves and tender stems) and leaves of Swiss chard may be cooked in same way. SPINACH SOUFFLE. pk. spinach, cooked. 2 tb. butter, melted. 1 tb. lemon juice. y2 T. salt. T. pepper. 2 eggs. 1. Chop spinach very fine. 2. Add butter, seasonings and yolks of eggs. 3. Fold in whites, beaten till stiff; turn into buttered baking dish or small moulds. 4. Cover; oven poach or steam until firm — large mould, 30 to 40 mins. ; small moulds, 25 to 30 mins. 5. Serve with hot Boiled Dressing or Drawn Butter Sauce; garnish with hard-cooked eggs and sections of lemon. VEGETABLES 91 BAKED SQUASH I. 1. Cut squash in halves; remove seeds and stringy fibres. 2. Place in dripping-pan, having a little water in the pan ; cover; bake in a moderate oven until soft, 1 to 1}^ hours. 3. Scrape from shell; mash; season with butter, pepper and salt. BAKED SQUASH II. 1. Cut in pieces about 4" square; remove seeds and stringy fibres. 2. Place in baking-pan; cover; bake in a moderate oven about 1 hour. 3. Scrape from shell; mash; season with butter, pepper and salt, or pieces may be served as cooked, with butter, pepper and salt. Note. — If squash is soft-shelled, the pieces may be pared before cooking. STEAMED SQUASH. 1. Cut squash in pieces; remove seeds and fibres; place on cheesecloth in steamer. 2. Cover with cheesecloth; steam until soft, about 30 to 40 mins. 3. Lift out; mash and season. STEAMED VEGETABLE MARROW. 1. Cut marrow in slices 1" thick, then in pieces for serving; remove skin. 2. Place on plate in steamer; cover with cheesecloth. 3. Steam until tender, about 20 to 30 mins. 4. Lift out carefully; serve with butter, pepper and salt, or use water collected on plate in making Vegetable Sauce. Marrow may be mashed and seasoned with butter, pepper and salt. STEWED TOMATOES. 1. Pour boiling water over tomatoes to loosen skins; peel; cut in pieces, removing core. 2. Cook slowly about 20 mins. ; stir occasionally. 3. Season with butter, pepper, salt and a little sugar. Note. — Onion or green pepper, cut in small pieces, may be cooked with the tomatoes. 92 CANADIAN COOK BOOK Tomatoes may be thickened with bread crumbs, or add cubes of bread just before serving. Cracker crumbs, corn- starch or minute tapioca may be used. SCALLOPED TOMATOES. 8 large tomatoes. 1 T. grated onion. 1 tb. butter. 1 T. salt. 3^ T. pepper. 1 tb. sugar. 2 c. buttered crumbs. 1. Scald and peel tomatoes; cut into pieces. 2. Butter a baking-dish; put in a layer of buttered crumbs. 3. Add a layer of tomatoes; dot over with butter; sprinkle with seasonings and cover with crumbs. 4. Repeat, having a thick layer of crumbs on top. 5. Bake in a moderate oven. Note. — Canned tomatoes may be used; if very juicy, drain tomatoes from the juice. 1 1 T. 3 tb. 3^T. f.g. 1 T. 1 tb. STUFFED TOMATOES. 6 medium sized tomatoes. 3^ tb. finely chopped onion. 2 tb. butter. 3^ c. crumbs. }/2 c. cooked veal, chicken or ham, minced. 3^ T. salt. jPepper. 1 egg. c. buttered crumbs. 1. Wipe tomatoes; cut shce from stem end. 2. Scoop out inside with a teaspoon; sprinkle inside of shell with salt, invert, let stand 15 mins. 3. Brown the onion slightly in butter; add crumbs, meat, tomato pulp and seasonings; cook 5 mins. 4. Add egg, slightly beaten; cook 1 min. 5. Refill shells, cover with buttered crumbs, place in greased pan or casserole. 6. Bake in hot oven 20 mins. VEGETABLES 93 SCALLOPED VEGETABLES. c. 2 c. cooked vegetables. ^ c. 1 c. medium white sauce.

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