 |
 |
Free Books / Cooking / The P.E.O. Cook Book / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Sauces For Vegetables. Part 9 |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The P.E.O. Cook Book / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Sauces For Vegetables. Part 9 |
|
||
|
||||
|
|
|
||
|
||||
This section is from the "The P.E.O. Cook Book" book, by Chapter Z. Also available from Amazon: P.E.O. Cook Book.
The most common greens, both cultivated and wild, are as follows: Swiss chard, kale, Chinese cabbage leaves, water cress, endive, turnip tops, spinach, beet tops, dandelion, mustard, pepper cress, lamb's quarter, sour dock, smart weed, purslane, pokeweed sprouts, milkweed.
Spinach should be cut when young and tender. Carefully pick over and wash in several waters to be sure that it is free from all sand. Put into kettle with 1/2 cup boiling water, cover and let steam for 25 minutes. Remove cover and let cook down, turning often. Chop fine and reheat with salt, pepper and butter. Mound on a serving dish and garnish with hard boiled eggs.
Wash well, boil in salted water until tender, drain and chop fine. Brown flour in meat fryings, add spinach and a little water. Season with salt, pepper and nutmeg.
Mrs. Fred Baumer.
2 Cups cooked spinach, 2 tablespoons butter, 1 tablespoon flour 1 teaspoon salt, 1/2 teaspoon pepper, 1 cup scalded cream. Mince the spinach. Put the butter in a pan on the fire; when hot, add the flour and stir until smooth, then add the minced spinach and salt and pepper. Cook 5 minutes; then add cream, and cook 3 minutes more.
Mrs. D. B. Harvey.
Wash the spinach and steam until tender. Chop fine, put over fire with a large tablespoon of butter, a little sugar, salt and pepper to taste. Turn into a deep dish, cover with dressing made with yolks of 4 hard boiled eggs rubbed to a paste with a teaspoon of melted butter, one of cream and lastly 1 tablespoon of lemon juice. Spread the dressing over the spinach, garnish with the whites of the eggs.
Mix 1 1/2 cups of cooked and chopped spinach, 1 cup bread crumbs, 1 well beaten egg, 1/2 cup grated cheese, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/8 teaspoon pepper. Pour into a greased baking dish and steam over boiling water, or bake in oven 25 minutes. Serve with Tomato Sauce I.
When tender, chard may be cooked like spinach. If the midribs are large, strip the green leaves off and cook like spinach, but cook the ribs as asparagus.
Gather only the freshly grown plants; best when the dew is on them. The whole plant, after thorough washing, may be cooked till tender, drained, chopped fine, seasoned with salt, vinegar and a liberal amount of butter. Those who think it bitter may use half spinach or beet, or sorrel, in which case the dandelion should be partly cooked before the more succulent plant is added.
Kale may be cooked as spinach, or as cabbage, or as Cabbage with Pork.
Kohl-rabi should be used when it has a diameter of 2 or 3 inches. As it becomes large it becomes tough and fibrous. Wash and pare the vegetable and cut in 1 inch cubes. Put into boiling salted water and boil, with the cover partly off the pan, until tender. This will take about 30 minutes. Pour off the water and season with butter, salt, and pepper.
Kohl-rabi may also be served with White Sauce II.
Kohl-rabi is delicious cooked in this way: Pare, cut in 1/2-inch dice and cook till tender. Pour into a buttered baking dish, season with salt and pepper, and pour over it a cream sauce made in the following manner: Melt 2 tablespoons of butter, add 2 tablespoons flour, salt and pepper to taste. Add 1 cup of milk and cook until thick, stirring all the time. Add 1/4 cup grated cheese, stir until melted and pour sauce over kohl-rabi in baking dish. Melt 1 tablespoon butter in small pan, add 1/2 cup toasted bread crumbs, stir until thoroughly mixed, then place on top of other ingredients, put in the oven and brown.
Mrs. D. B. Harvey.
Wash carefully 2 heads of lettuce, separate the leaves and tear each leaf into about three pieces. Cut a quarter of a pound of ham or bacon into dice and fry until brown; while hot add 2 tablespoons of vinegar; beat one egg till light, add 2 tablespoons of sour cream and stir into the ham. Stir this over the fire until it thickens and pour it while hot over the lettuce. Mix carefully with a fork and serve immediately. . Mrs. D. B. Harvey.
Continue to:
food, recipes, cookbook, cooking, entrees, meats, soups, fish, cocktails, vegetables, sauces, pickles, salads, deserts, cakes, beverages, pastry, sandwiches
|
|
|
|
 |
|