Vegetable Oysters

Ingredients

• a cupful of milk
• salt
• butter
• flour stirred to a cream

Method

1. 1

   Cut the vegetables in thin slices, crosswise, boil in clear water until soft, add a cupful of milk, salt, butter and flour stirred to a cream, boil all together for a few minutes, then serve on toast.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 325. The excerpt below is the record exactly as published.

Vegetable oysters can be pre- pared in the same way and are very nice. Mrs. S. Stevenson. STUFFED EQQ PLANT. Cut the stem end off the egg plant, peel it, scrape out the center and put all together in a weak brine for forty-five minutes, drain the pieces scraped out of the center, chop fine, mix with a forcemeat as for stuffed tomatoes, adding some cream. Put into a deep earthen dish with plenty of butter and a little water, cover well and bake in the oven, basting fre- quently, until done. H. F. L. FRIED CUCUMBERS. Pare three large cucumbers, cut them in slices. Dry them with a clean towel. Sprinkle them with flour and place them in a pan of boiling Ko-nut, and turn often until they are quite brown. Remove them from the pan and drain the fat from them, by placing them on a sieve. Very good. Mrs. Reta Holmes. PLAIN BOILED ONIONS OR CREAHED ONIONS. Skin and soak them in cold water one hour, then put into a saucepan and cover with boiling water, well salted; when nearly done pour off the water, add a little milk, a little butter, and simmer till tender. Season 38 470 VEGETABLES. with pepper and salt. Or make a thickened dip of butter, flour and milk. Drain the onions thoroughly, cook this thickening and pour over the onions in a deep dish. Mrs. F. Farley. FRIED ONIONS. Peel and slice. Fry in butter with one-half cupful of water. Season with pepper and salt, and serve hot. Mrs. N K. B. CARROTS. Wash the carrots, then scrape and cut into oblong, thin strips, boil in salt water until tender, then drain off nearly all the water and prepare as above. Jennie Adams. LENTILS. Pick the lentils over carefully, wash thoroughly and soak several hours, then put them on with clear cold water and boil them gentlv until done; heat a little butter with a little flour in it, add the onion, fry it until it turns yellow, drain off some of the water the lentils were boiled in, add them to the dressing and simmer one-half hour longer before serving. G.J. GREEN PEAS. When the peas are fresh, shell them and wash them in a colander in cold water. Then put them into cold water and let simmer twenty min- utes; season with plenty of butter and salt and a cupful of cream. Canned peas should merely be turned out of the can, liquor poured off the peas, rinsed, and left on to boil. When done add milk, butter and salt. When they have come to a boil once they are ready for the table. Mrs. J. S. Ring. PEA LOAF. Soak four cupfuls of split peas over night. In the morning put them with a small onion into a farina kettle with just enough water to cover, and boil until soft. Drain and pulp through a colander. Beat in a table- spoonful of butter, pepper, salt and three eggs. Boil in a buttered mold or floured cloth one hour. Turn out and cut in slices on the table. Mrs. B. Clayton. FRIED PEAS. Peas are exceedingly nice cooked as above with but little water. When done add butter but no cream. Let fry about three minutes and serve hot. Mrs. J. R. M. STEWED PEAS AND LETTUCE. Take a pint of shelled green peas and two heads of lettuce cut small. Put in as little water as possible to use and not burn, iet boil until tender, VEGETABLES. 471 add a pinch of sugar and another of salt. When done stir in the well- beaten yolk of one egg, two tablespoonfuls of cream and a dash of pepper. Do not allow to boil after the &^^ is added. Serve hot. Mrs. N. K. Brooks. VEGETABLE OYSTERS. Cut the vegetables in thin slices, crosswise, boil in clear water until soft, add a cupful of milk, salt, butter and flour stirred to a cream

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