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Free Books / Cooking / Eureka Cook Book / |  |
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Vegetables. Part 2 |
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Free Books / Cooking / Eureka Cook Book / | |
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Vegetables. Part 2 |
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This section is from the book "Eureka Cook Book", by The Ladies League of the First Congregational Church Eureka, California. Also available from Amazon: Eureka Cook Book.
Boil asparagus 1-2 hour in- salted water, drain and pour over it melted butter and browned rolled crackers.
Mrs. Reese
Tie green onions in bunches and cook ten minutes in boiling salted water. Lift the bunches out carefully onto a hot platter, tops all one way, remove the cords and cover with a rich cream sauce. Mrs. Haughey.
Pare, cut into thin strips, boil in salted water. Use just enough water to cook them, allow it all to boil away, being careful not to let it burn. Mash thoroughly, adding a spoonful of butter and 2 of cream and serve hot.
Mrs. Ira Thompson.
Parsnips should be generously seasoned with buttter, remembering the old adage, "Fine words butter no parsnips."
Soak 2 cupfuls of small white beans overnight in plenty of cold water, parboil in water until the skins begin to break. Run cold water over them until clear; prepare about 3-4 lb. salt pork, scrape and score the rind. Put 2-3 of the beans into a 5 lb. lard pail, put in the pork and cover with the remainder of beans. Add 3 or 4 tablespoons molasses, salt and pepper to taste, water to cover, and bake all day, adding more water as it boils away. Mrs. Richardson.
Soak the beans in cold water over night and parboil in the morning, drain. Cover the bottom of the bean pot with slices of salt pork, add an onion peeled and quartered, pour in the beans, and lay a piece of pork on top, add a tablespoon of molasses and when half done, salt if needed. Cover with water and bake, adding water when needed. Mustard may be added if liked. Mrs. R. Reese.
Pare 6 cucumbers and cut into slices lengthwise about the size of asparagus. Boil about 20 minutes, drain, lay on buttered toast and cover with cream sauce. This taste very much like asparagus.
Cut the celery into inch lengths, cook 20 minutes in boiling salted water, drain, and cover with a rich cream sauce. If liked, the celery may be cut in longer lengths, tied like asparagus, and cooked in the same way, serving it on buttered toast with the cream gravy poured over. Mrs. E. S. Lidstone.
"Celery grows wild nearly all over Europe, chiefly in ditches and marshes along the sea, and in its wild state is called smallage. It was first cultivated by Italian gardeners and the result of their labors was two plants, called celery and celeriac. Celeriac is sometimes called a turnip-rooted celery and is extensively used by the Germans. Use the root as any root vegetable boiling it and seasoning it in the same way. It is also very nice in soup, and a very useful vegetable, as easily grown as a turnip, but having a decided celery flavor."
Brown in a saucepan 1 lb. of diced bacon, stir into it tablespoon of flour, add 1 cup of water, 1 qt of shelled peas, small whole onion and a handful of parsley tied in a bunch. Cook until the peas are tender, season with salt and pepper, take out the onion and parsley and serve.
Mrs. Fred McGowan.
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