Manuscript Cookbook 027

ReadAboutContentsHelp

Pages

page_0021
Needs Review

page_0021

Vegetables

Preparation Boiling Baking Serving
Oyster Plant [Salsify] Scrape + place cut in cold water cut in 2 inch length Boil 1 hr Serve with White Sauce or saute
Squash Winter Cut in pieces remove seeds Boil 30 min in small amount of water skin down Bake 45 min Serve with butter salt + pepper
Carrots old Scrape + lay in cold water 30 to 40 min cut in dice and add White sauce or saute
Carrots young Boiling 20 to 30 min serving with green peas Serving with green Peas
Cauliflower Trim off the leaves soak in vinegar + water [tie?] in a cheese cloth Boiling 30 to 40 min Serve with butter or with W [White] sauce Cheese + crumbs
Celery Scrape + cut an inch length Boiling 20 to 30 mins Serve scalloped with white sauce cheese + crumbs
Celery Root Wash cut off the leaves + cut in qt [quarters] Boil 10 min Simmer in W [White] Sauce for 30 min before serving
Corn Husk remove silk for bake Boil 17 min for baking tie the husks down to small end Serve on the cob or cut off and heat in milk butter salt pepper
Last edit over 1 year ago by Stittches
page_0022
Blank Page

page_0022

This page is blank

Last edit over 1 year ago by Stittches
page_0023
Complete

page_0023

Vegetables

Preparation Boiling Baking Serving
Cucumber Peel + cut in quarters 10 min heat in White Sauce flavored with onions or in melted butter seasoned with paprika
Egg Plant See different recipes
Endives Cook the same as spinach Serve the same as spinach or serve with White Sauce
Kale Cook same as spinach 30 min Bake 1¼ hr Serve same as spinach
Tomatoes Place in boiling water Remove the skin cut in quarters 30 min without water Serve Raw Stewed or Scalloped
Turnips Y [Young] Wash + peel Boil 45 min Serve mash or cut in dices Serve butter or white sauce
Last edit about 1 year ago by MaryV
page_0024
Needs Review

page_0024

Glazed Sweet Potatoes One Sweet Potato ½ cup teasp butter 1 teasp of sugar Wash pare + rinse S potatoes cut in ½ length-wise + cook in boiling salted water until tender Remove from water until tender place on a buttered baking sheet Spread with butter Sprinkle sugar Brown in the oven Creamed White Potatoes One medium sized potato ½ cup of White Sauce (any method) wash + peel cut in dice cook in boiling salted water until tender when done drain off the water dry over heat cover with W sauce + serve Buttered Parnsips One medium sized Parsnip 1 tbsp Butter ⅛ teasp salt Wash + scrape parsnip cut into quarters length-wise + remove the woody center cook in boiling water until tender drain, salt + serve

Last edit over 1 year ago by Stittches
page_0025
Needs Review

page_0025

Scalloped Cauliflower ½ cup of W [White] Sauce ½ cup of cauliflower 2 tablesp of Buttered crumbs Place the C. [Cauliflower] F. lets [florets] down in salted water for 20 min Remove from cold water Wash throughly cook in boiling salted water until tender about 25 min Arrange the Cauliflower in 2 buttered baking dish cover with W Sauce Place buttered crumbs over top Bake until Sauce bubbles through crumbs Garnish with parsley + serve Chocolate corn-starch mould ½ cup milk ¼ square chocolate 1 tblsp of sugar 3 teasp corn-starch a speck of salt 7 drops of vanilla heat the chocolate in a Double Boiler mix cornstarch sugar + salt throughly + add enough of the cold milk to make a smooth paste add cold milk to chocolate + bring to a scald Stir corn-starch

Last edit over 1 year ago by Stittches
Displaying pages 21 - 25 of 162 in total