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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Vegetables |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Vegetables |
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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.
Rice Croquettes With Jelly Wash 1/2 cup rice, add 1/2 cup boiling water, 1/2 teaspoon salt, cover and steam until rice has absorbed all the water, then add 1 cup scalded milk and stir lightly with a fork; cover and let steam until rice is soft, then take from the fire and add 1 rounding tablespoon butter and yolks of 2 eggs, spread on a shallow plate to cool; shape in croquettes and roll in cracker crumbs, then dip in egg and again in crumbs and fry in deep fat until brown; arrange in dish with cubes of currant jelly on each, and eat with roast lamb.
- Mrs. Thos. Brown.
Cut 3 large apples crosswise into a skillet, pour on 1/2 teacup water, put on stove, cover and cook until tender; add 1 teacup brown sugar and 1/2 teaspoon butter and fry until brown; stir often to keep from burning.
- Mrs. Myrtle Hutchison.
One pint of pea beans having been soaked and parboiled until the skins slip, put one small onion in the bean pot and cover with half the beans, add salt, 2 tablespoons molasses and 1 dessertspoon of mustard. Rest of the beans with more salt and 1/2 pound salt pork (scored) on top and cover with hot water. Bake all day in moderate oven, adding more water if beans get dry.
- Mrs. G. F. Atkinson.
Put 1 quart of pink beans to soak over night. In the morning put them on with plenty of water over a slow fire with no salt; cook about 3 hours. Make a sauce of 2 large onions, 2 strong chili peppers and 4 medium size tomatoes, chopped fine; after the beans have cooked 2 hours pour this in and salt to taste and cook slowly 1 hour more.
- Mrs. Arthur B. Shaffner.
Boil beets until tender and cut into dices. Dress with 1 heaping tablespoonful flour (Sperry Drifted Snow), mixed with 3 tablespoonsful vinegar, butter size of an egg and water if necessary. Boil together until creamy. Serve as a vegetable.
- Mrs. G. F. Atkinson.
Pull a head of cabbage apart, leaf by leaf. Wash well and cook only until slightly tender. Flavor some hamburger steak with a little onion, salt and pepper and form into small balls; place a ball of the meat in the center of 2 or 3 of the cabbage leaves; bring leaves up and fasten with string or toothpicks. Put in a steamer and steam, or drop in boiling water and boil slowly, cooking until the meat is well cooked.
- Eva M. Russell.
Put a layer of cold cooked cabbage in a buttered baking dish, then a layer of medium white sauce (grated cheese may be added to white sauce if desired). Cover with buttered crumbs and bake 20 minutes, or until crumbs are brown.
Six ears corn cut off as for stewing, 1 tablespoon butter or Crisco, 2 tablespoons sweet pepper, cut fine. Season with pepper and salt; simmer over slow fire.
- Nellie M. Schultz.
Two cups mashed potatoes, 1/4 pound grated cheese, 1 egg yolk, 2 tablespoons milk, teaspoon onion juice, salt, tablespoon minced parsley, if you like. Mix, form in roll, brush with milk, roll in bread crumbs, bake. Serve with white sauce with 1/2 cup of peas in it.
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