Vegetable Bake

Ingredients

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

Method

1. 1

   Butter a baking-dish; put in vegetables.

2. 2

   Pour over white sauce; cover with buttered crumbs.

3. 3

   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 29. The excerpt below is the record exactly as published.

2 c. cooked vegetables. ^ c. 1 c. medium white sauce. 3 tb. 1^2 c. buttered crumbs. 1. Use cooked potatoes, cabbage, cauliflower, onions, etc. 2. Butter a baking-dish; put in vegetables. 3. Pour over white sauce; cover with buttered crumbs. 4. Bake, until crumbs are brown, in a moderate oven. MACEDOINE OF VEGETABLES. 1. Cook separately equal quantities of carrots, turnips and parsnips, cut into cubes. 2. Drain; mix all together; add canned peas or finely chopped parsley, melted butter and seasonings. 3. Turn into hot serving-dish or serve as a border around meat or fish. BAKED BEANS. 4 c. small white beans. 3^ lb. fat salt pork. 3i tb. salt. 1 tb. molasses. 2 tb. brown sugar. }i T. pepper. 1 T. mustard. 1. Pick over and wash beans. 2. Soak over night in cold water to which baking soda has been added (3^ T. to 1 qt.). 3. In morning, drain; add fresh boiling water and cook below boiling point until skin curls when beans are exposed to the air. Drain. 4. Scald and scrape the rind of the pork. 5. Place thin slice of pork in bottom of crock; turn in the beans; bury remaining pork at top of crock. 6. Mix molasses, sugar and seasonings with 1 c. boiling water; pour over beans; add enough boiling water to cover beans. 7. Cover; bake in a slow oven 6 to 8 hours; uncover last hour to brown the top. Note. — Add water as needed during cooking, or add stewed and strained tomatoes or tomato catsup during last hour of cooking. CANADIAN COOK BOOK 5 =3 « c3 o :S1 ^ 0) a ?3 S O rfi q2 Si III S O 3 «^ <n > S ° " CO o S"^ o CO O 02-i5 O MM CC O 'C'S'^ bO M >. bfl o . o'fl.S .3 cJ +J O ^ »- o . IP ft CST3 012 C CD O 22 .So _ O 03 g.S a O O oj 02 •-a - o fl O 3 P o ^ o So ro"^ ' ft.9 *H 3 :S o . 03 G II O o ft III c3 a!"S ft fl2 0) ft S<5 VEGETABLES eS g. a5 -02 a) 3 Q) 3 «5 a ^ m O 1) c3 2 3 CO TO 1 (u o S -2 Si?, •1^ > c3 S3 r o =3 S3 :3 ^ OT 83 (O O ® S3 5 +» ^< ^ o o _^ 0.2 m 0) c3 ^ oo OU CO , O 1^ S o is c3 4) ^ CO C3 M H 03 M -(J O ^ a^ 2 s fais o . « O ga s| ^ 03 o 3. a .a-^-^-s^ _^ O O M O -g o o oj -u PBS o a- o -I il a »5 =5 & il a2 lis ill 03 > M is O O o 2 i! 2 CANADIAN COOK BOOK NOTES CHAPTER V. SAUCES FOR FISH, MEAT AND VEGETABLES Many sauces are made according to the method for White Sauce or Brown Gravy and have therefore been tabu- lated for convenience. Melt the butter; blend in the flour and seasonings; add milk gradually; stir and cook until thick. Note. — This sauce is of medium thickness, suitable for serving on vegetables, fish, meat, etc. BROWN GRAVY. 2T. 3 tb. flour. ^ T. salt. f.g. f.g. pepper. 2T. 2 tb. fat. 1 c. stock or boiling water. 1. Add flour and seasonings to fat, in the pan in which meat was cooked. 2. Stir over heat until the flour is browned. 3. Add 1 c. boiling water or stock. A. Cook until thick; strain. WHITE SAUCE. 2 tb. flour. y2 T. salt. ltol3^T. f.g. pepper, white or cayenne. 1 to 2 tb. butter. 1 c. milk. 97 98 CANADIAN COOK BOOK -2 . o o " o'iS a C! o a> bfi 2 o 5" g) g a O 03 oX! r^'-^ . ^ ^ 03 OJ ^ da d-s ^ §3 2 Xi — o a 01 5 CD o • a> <i> ^^^^ a^ a+^ aj2 bfl 03' a> O. 'OS-- I I ;3 aa a ^ >> a 2 a--d SAUCES FOR FISH, MEAT AND VEGETABLES 99 ^ OS- t " 3 >> <j s a ^ .2 ■1^ If 1 ii if^ I ^ : mhk a« -S^l i g J all 2 . -g.-^-g-^o-SJ lis fegs Sfc^llei^ r-\.-H coco rJH(M rH 00 ^ (N(NOTt(TH M O I = = = = I o o o 4) 0 e3 a> a To 1 w 0 of 0 "t^ ecipe ■e, p. omat d. rown i d 0 d s H S3. 0)0 CO , a 11 2:1 11 o 0) 1 Is CQ pq Pi o <n . ft (u o) :3 (u p QJ <P C3 O 03 U 4) C 0 3 c3 c3 0 CQ CO 0 CQ 03 i ragu ise S erad: 6 a «j Asp Sou Hot XI 01 Bro 6 3 03 0 0) Sauc Sau( uce. m S 0 Sau< a 0 H Sau( 'to 03 m 2 0 cs a 03 1 > m S & 0 S u 0 0 H hi m a C.R.— 8 100 I CANADIAN COOK BOOK 4 c. 1 piece piece piece VAT. 2T. VsT. f.g. TOMATO SAUCE. l^c. canned tomatoes. 1 c. water. 2 cloves. 2 allspice berries. 2 pepper berries, piece bay leaf. 2 sprays parsley. 1 slice onion. 3 tb. butter. 4 tb. flour. 1 T. salt. 3^ T. pepper. 1. Cook first seven ingredients 15 mins. 2. Press through a sieve; there should be 2 c. "seasoned tomato stock.'' 3. Brown onion in butter; lift out the onion. 4. Add flour and seasonings to butter; mix well. 5. Add stock gradually; stir and cook until thick. Note. — To give this sauce a clearer color, the flour may be browned in the butter, in which case 5 tb. flour should be used. Onion may be cooked with the tomatoes, or onion juice may be added to the sauce. MAITRE d'HOTEL SAUCE. Htb. f.g. f.g. H T. H T. }i c. butter.

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