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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Vegetables. Part 2 |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Vegetables. Part 2 |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
Two tablespoons butter, 1 tablespoon flour (Sperry Drifted Snow), 1 cup milk; cook; salt and pepper to taste.
Cook in double boiler 1/2 cup rice, 2 cups milk (or part water), 1/2 teaspoon salt. The mixture should be quite soft when rice is done. If dry add water. Mix 2 tablespoons sugar and 2 well beaten eggs, and cook with the rice, stirring constantly for 3 or 4 minutes. Add 1/2 teaspoon vanilla and spread on platter to cool. Form in 6 balls, roll in egg and crumbs and fry in deep fat.
- Mrs. J. P. Holland.
Place a pint of corn (canned or fresh), on the stove, and allow it to simmer for 20 minutes. If too dry add a little water. Then season with 1 teaspoonful of salt, 1 teaspoonful of butter, 1/8 teaspoonful of pepper, and 2 tablespoonfuls of milk. Allow it to become cool and then stir in two well beaten eggs and about a cupful of cracker crumbs. Put a table-spoonful of bacon grease in the frying pan and when it has become smoking hot drop in the corn batter by spoonfuls. When a delicate brown turn over and brown other side.
- Anna Kennedy.
One can corn, 1 cup grated cheese, 1 egg, 1/4 cup milk, 1 bell pepper cut in small pieces; salt and pepper to taste. Bake until nicely browned.
- W. E. L.
Six medium-sized potatoes, 1/2 cup sugar, 4 tablespoonsful water, 1 tablespoonful butter. Wash and pare potatoes, cook 10 minutes in boiling salt water; drain, cut in halves lengthwise, and put in buttered pan. Make a syrup by boiling sugar and water 3 minutes; add butter; brush potatoes with syrup and bake 15 minutes, basting twice with remaining syrup.
- Mrs. P. F. Hill.
Cut 1 pound mutton in dice; put 1 tablespoon butter in spider and 1 large onion cut up; fry, then put in the meat; simmer 1 hour or more; add a little water if necessary; stir 1 1/2 tablespoon flour (Sperry Drifted Snow), 1 teaspoon salt and 1 tablespoon curry powder with a little water; put it in the meat and let it thicken; cook 3/4 cup rice and salt it; spread the rice on a platter and pour the meat over it.
- Mrs. M. A. Casey.
Spanish Rice One and one-half cup cooked rice, 11/2 teaspoons salt, 2 tablespoons butter, paprika, 1/4 onion (sliced thin), 2 or 3 cups stock or water, 1 can tomato pulp, 1/2 cup grated cheese. Melt butter in sauce pan, add the onion and let cook until the butter is absorbed; then add the boiled rice, tomato pulp, salt, paprika and liquid, if needed. Let cook 5 to 10 minutes, then stir cheese in carefully with fork. Serve very hot, or pour into buttered casserole; cover with buttered crumbs and bake in over.
- Mrs. Warren T. Smith.
One cup rice, partly cooked, 4 large tomatoes, 1 onion, 3 green chili peppers, cut up, from which seeds are removed, 1/2 cup butter or bacon. If bacon is used, onion is fried in it; salt to taste. Cook slowly 4 hours. Excellent put in cooker.
- Mrs. E. J. Ruenitz.
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