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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Vegetables. Part 3 |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Vegetables. Part 3 |
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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.
Cut stem and blossom ends from squash, cut crosswise in slices about 1 inch thick, and fry in bacon drippings until brown on both sides; salt and pepper. Cook with cover on skillet.
- Mrs. Hofer.
Remove the skins from 6 firm bananas, place in a shallow pan, dredge well with sugar, add 2 tablespoons soft butter and the juice of 1/2 a lemon; bake about 1/2 hour, being careful not to burn. Serve hot with meat course.
- Maude M. B. Scudder.
Peel and cook moderate sized sweet potatoes until tender, then slice lengthwise and put in a skillet containing 1/2 cup Karo Corn Syrup and butter the size of an egg and fry slowly until browned.
- Mrs. F. O. Hubbell.
Cut large peppers in halves crossways, remove seeds and membranes, cook 1 minute in boiling salted water, drain; cook 1 tablespoon butter and 1 teaspoon finely chopped onion until onion is yellow in color, add 1 teaspoon flour (Sperry Drifted Snow), and stir until smooth, add 1 1/4 cups milk and cook, stirring constantly until boiling; take from fire and add 1 can corn, chopped fine, 2 eggs beaten slightly, and salt and pepper to taste. Fill peppers with mixture, set close together in pan and bake in moderate oven until custard is firm.
- E. L.W.
Remove seeds, heat in oven very hot, wrap in wet cloth until skin blisters and can be removed; chop peppers and mix with equal parts of cheese; mix with batter made of 1 egg, heaping spoon of flour (Sperry Drifted Snow), 1 spoon of milk.Fry brown.
- J. C.
Scoop out 6 tomatoes, take equal parts of ground walnuts and bread crumbs, salt, onion juice and pepper to taste; tablespoon melted butter. Fill the tomatoes with same and bake.
Cut in dice, soak in cold water, then put them in boiling water, salted; let them stand boiling hot, but don't boil hard until transparent; make a white sauce, put the turnips in; let stand over hot water 20 minutes. To make white sauce, 2 tablespoons butter, 1 tablespoon flour (Sperry Drifted Snow), rubbed together; add a cup of milk and cook; season with salt and pepper.
Pare egg plant, cut in cubes, stew in salted water until tender; drain off water, let cool. Into this stir 2 well beaten eggs; drop with a spoon into hot fat in a skillet and fry like hot cakes.
- Mrs. A. R. Hofer.
Parboil egg plant without pealing for 10 to 20 minutes, according to size; cut lengthwise, scoop out seeds and with them mix 1 cup bread crumbs, 2-3 cup chopped walnut meats, salt, pepper, pinch of sage, a very little onion; heap in shells of egg plant, put lump of butter on top and bake for 15 minutes.
- Hazel Hofer.
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