General Rules

Wash thoroughly, pare or scrape, if skins must be removed. Stand in cold water until cooked, to keep them crisp and to prevent their being discolored. Cook in boiling water; the water must be kept at the boiling point. Put one-quarter teaspoonful salt in one cup of water when the vegetables are partially cooked. The water in which vegetables are cooked is called vegetable stock.

Fresh green vegetables require less water than others.

Cabbage, cauliflower, onions and turnips should be cooked uncovered in a large amount of water.

All vegetables must be drained as soon as tender. Season with salt and pepper and serve hot with butter or sauce.

The color may be kept in green vegetables, as spinach, by pouring cold water through them after draining.

White Sauce For Vegetables

1 tsp. butter. 1 tsp. flour. 1/8 tsp. salt.

White pepper.

1/8 c. milk (heated).

1/8 c. stock.

Heat the butter until melted and bubbling, add the flour mixed with the seasoning and stir until thoroughly blended; add the hot liquid gradually, stirring each portion until well mixed and perfectly smooth. Remove from the fire as soon as the boiling point is again reached.

One-third cup of any vegetable may be cooked in boiling water and served in this sauce. Cut turnips and carrots into dice, and celery into inch pieces. The water in which potatoes are cooked should not be used in a sauce.

Baked Potatoes

Select potatoes of uniform size. Bake them on the grate in a hot oven forty-five to sixty minutes. When soft, break the skin immediately to allow the steam to escape, and serve uncovered.

Stuffed Potato

1 tsp. butter.

1/2 tbsp. not milk.

1/8 tsp. salt. Pepper.

1 baked potato.

Cut the potato in halt, lengthwise; then without breaking the skin remove the inside; mash, season and return to shells; place in a pan in a hot oven for ten minutes or until light brown.

Boiled Potato

Cook in boiling water. When tender, drain, shake gently and dry at the back of the stove with the saucepan uncovered, or with a cloth folded over the top to absorb the moisture. It may be put through a ricer.

Mashed Potato

Drain and mash one boiled potato in the saucepan in which it was cooked, with a fork. Beat until light and creamy. Add two teaspoonfuls hot milk and one-half teaspoonful butter; season and beat.

Prepare mashed turnip in the same manner, without the milk.

Creamed Potatoes

1/2 c. cold potato

(cut in dice). 3 tbsp. milk.

1/2 tbsp. butter. 1/8 tsp. salt White pepper.

1/8 tsp. chopped parsley.

Place all of the ingredients in a half-pint saucepan and cook slowly until most of the milk is absorbed.

Lyonnaise Potatoes

1/2 tbsp. butter. 1/4 tbsp. onion. 1/2 c. cold potato.

1/4 tbsp. chopped parsley. Pepper.

1/8 tsp. salt.

Put the butter in a frying pan and when hot add the onion. Cook until a light brown, then add the potatoes which have been seasoned with the salt and pepper, and stir carefully until brown. Add the parsley before serving.

Stuffed Tomato

1 ripe tomato (medium size).

1/3 c. stale bread crumbs.

1 tsp. butter.

1/8 tsp salt.

Pepper.

1/8 tsp. sweet herbs.

Remove the top of the tomato and most of the soft inside. Melt the butter and add the seasonings and crumbs. Fill the tomato with the mixture and bake slowly about 30 minutes or until the tomato is soft and the crumbs are brown.

Noodles

1/4 egg.

Flour.

Beat the egg slightly, then add flour to make a very stiff dough. Knead the dough until smooth. Boll very thin, and when partially dry cut in thin strips. When dry place in a closely covered jar. Noodles will keep for several weeks, and may be used in the same way as macaroni.

Noodles With Cheese

2 tbsp. noodles.

2 tbsp. crumbs.

1/2 tsp. butter.

Sauce.

1/2 tbsp. butter. 1/2 tbsp. flour. 1/8 tsp. salt.

Pepper.

1/4 c. hot milk.

2 tbsp. grated cheese.

Cook in boiling salted water; when tender drain, make sauce, add cheese and noodles to it and pour into a buttered baking dish or patty cup, cover with the crumbs, and bake until brown.

The same amount of macaroni may be used with this sauce.

Rice Croquettes

1/2 c. cooked rice. 1/2 tbsp. milk. 1/4 egg. 1/2 tbsp. butter.

1/8 tsp. salt. White pepper. Cayenne.

1 tsp. chopped parsley.

Warm the rice and milk in a double boiler. Add the beaten egg, butter and seasoning. Cook until the egg thickens. Spread the mixture on a shallow plate to cool, then shape into rolls. Roll in fine bread-crumbs which have been seasoned with salt and pepper; dip in beaten egg, and roll in crumbs again. One-fourth of an egg mixed with one teaspoonful of water will be sufficient for dipping the two croquettes. Cook in smoking fat until brown. Drain on soft, brown paper.