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Vegetables Recipe Book
Preparations | Boiling | Baking | Serving | |
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Artichokes | Trim the points wash in cold water + vinegar | 25m to 1 hour | French dressing or on acid sauce | |
Artichoke Jerusalem | wash peel for baking | 20 min | Baste with Butter | Plain or mashed + seasoned |
Asparagus | Wash Separate Tie in bunches | 15-20 min | on buttered toast plain or W [White] Sauce | |
Beans Dry | See Recipe | 6-8 hrs | ||
Beans Lima | Shell + place in cold water | 40-60 min | Butter cream salt + pepper | |
Beans String | String + cut Place in cold water ½ Hr | 45-60 min | Heat with butter salt pepper vinegar if liked | |
Beets Old | Wash + cook whole in boiling water | 1 - 6 hr | Peel slice add butter | |
Beets Young | Same as old beets | 30 - 40 min | Same as old beets |
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Vegetables
Preparations | Boiling | Baking | Serving | |
---|---|---|---|---|
Beet Tops | Wash | 1 Hour | Serving dip add butter salt + pepper | |
Brussel Sprouts | Pick off poor leaves, Leave in vinegar + water 15 min | 20-30 min |
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Cabbage | Cut out the stalks separate the leaves | Boil from 10 to 20 mintes | Serve plain or with White Sauce + crumbs or with an acid dressing | |
Okra | Cut off stems | Boil 20 to 30 minutes | Serve heat Butter salt pepper + vinegar if liked | |
Old Parsnips | Scrape wash + split | Boiling 2 Hrs | Serving cut in cubes add white sauce or cut in stripes Saute or mash as potatoes | |
Peas | Shell + wash | Boil 20 m | Serving butter or cream Salt + Pepper | |
Potatoes | Wash + Pare | Boil 20 to 30 minutes | Bake 30 to 35 minutes | See Recipe |
Sweet Potato | Same as for Irish Potatoes | 35 min | 1 hour | See Recipe |
Radishes | Wash cut off leaves | Boil 30 mins | serve them raw in white sauce | |
Spinach | Wash use the tender parts [?] salt 1 Cup W [White Sauce] to 1 pk spinach | 10 mins | Garnished with [?] eggs | |
Summer Squash | Peel cut in pieces remove seeds | 20 minutes in small amount of water | Serving mash + add butter salt + pepper |