From 1917: Pick off from the solid green globes the outer tough petals. Scoop out with a sharp pointed knife the fuzzy centers, leaving the soft base, which is the luscious morsel. Cut each artichoke in halves, wash, drain and fry brown on each side in olive oil. Make a tomato sauce and cook thirty minutes. Then serve hot… Continue reading
Category: Vegetables
Green peas in ambush
From 1917: Remove the wilted leaves from a large head of lettuce, carefully remove the heart (retain for salad) without cutting through the stalk. Fill with 2 ½ cups of small green peas, add 1 small onion and a sprig of parsley. Sprinkle with salt, pepper, and a half-teaspoon of sugar.
Tie the leaves together with tape and cook 30 minutes in chicken broth or boiling water. Drain and dress… Continue reading
Swedish Cabbage Rolls
German Potato Pancake
German Potato Dumplings
Green Tomato Mincemeat with Suet
Tomato Mincemeat Without Suet
Green Tomatoes Mincemeat
New Potatoes en Casserole
Asparagus, Country Style
Stuffed Cucumbers
Greens, Country Style
Scalloped Fresh Tomatoes
Stuffed Baked Tomatoes
Corn Southern Style
Stuffed Peppers
Browned Parsnips a la Creme
Boil parsnips like any other vegetable. When cooked, drain them, mash, add salt and pepper to taste, then brown in the skillet two tablespoons of flour; when browned, add a half tablespoon of butter, then slowly add one cup milk so it will not thicken all at once, but form a nice, smooth cream; then mix with the parsnips.… Continue reading
Mushrooms sur le Plat
This is one of the best of the mushroom dishes. Put small flap mushrooms on a plate that will stand the fire and lay a morsel of butter in each; add salt and pepper, a squeeze of lemon and a drop of water, and press a strip of paste around the rim of the plate; the mushrooms must be in a single layer only. Press a second plate… Continue reading
Mushrooms a la Soyer
From 1912:
Toast a square slice of bread to a delicate brown; lay it on a dish and put on it four freshly gathered mushrooms. The toast should be spread with Devonshire cream and the mushrooms should be filled with it; or, if this is not at hand, ordinary cream or butter may be used in place of it. A little salt and white pepper are… Continue reading
Colachi
Take two or three summer squash, the yellow crook necked ones are the best; one large onion, two green peppers and three or four ripe tomatoes (peeled). Chop fine in a bowl and season.
Put in a frying pan some good dripping, and when hot add the chopped vegetables and cook slowly one hour or more.… Continue reading
Two Ways to Cook Potatoes
Take fresh, new potatoes, about the size of
Take fresh, new potatoes, about the size of Continue reading
Spinach (French style)
String off all stems of spinach,
String off all stems of spinach, Continue reading
Lyonnaise Potatoes
Cook five minutes three tablespoonfuls dripping with one small onion cut in slices. Add cold boiled potatoes cut in slices, and sprinkle with salt, pepper and chopped parsley. Stir until well mixed. Let stand until potatoes are brown underneath; fold and turn on a hot platter… Continue reading
NEW POTATOES IN CRUMBS
Serve these potatoes very hot
Serve these potatoes very hot Continue reading
SPINACH MOUNDS
serve piping hot.
serve piping hot. Continue reading
Stuffed Cucumbers
very nice for lunch
very nice for lunch Continue reading
Braised Carrots
Makes enough for half a dozen people
Makes enough for half a dozen people Continue reading
TOMATOES STUFFED WITH MUSHROOMS
Remove the stalks and scoop
Remove the stalks and scoop Continue reading
MUSHROOM PUDDING
Line a greased basin
Line a greased basin Continue reading
CHIMNEY-SWEEP MUSHROOMS
Serve on toast
Serve on toast Continue reading
STUFFED MUSHROOMS
Serve on plates on a layer of scrambled eggs
Serve on plates on a layer of scrambled eggs Continue reading
POTTED TOMATO PASTE
Take 3 ripe tomatoes, 1 egg
Take 3 ripe tomatoes, 1 egg Continue reading
Glazed Beets
Beets are an exceedingly good vegetable
Beets are an exceedingly good vegetable Continue reading
GREEN TOMATO MINCEMEAT
equal to mincemeat made with meat
equal to mincemeat made with meat Continue reading
Stuffed Potatoes
Bake some large potatoes. Before they
Bake some large potatoes. Before they Continue reading
Stuffed Onions
Pour round some brown sauce and serve.
Pour round some brown sauce and serve. Continue reading
Asparagus a la Vinaigrette
Boil a bunch of asparagus in the usual
Boil a bunch of asparagus in the usual Continue reading
STUFFED TOMATOES
Take 4 large tomatoes, wipe them, put them on a
Take 4 large tomatoes, wipe them, put them on a Continue reading
Baked Potatoes
Peel about five good sized potatoes, wash and
Peel about five good sized potatoes, wash and Continue reading
Beet Salad
Carefully pick them over, cut off
Carefully pick them over, cut off Continue reading
Cabbage and Eggs
Break the cold cabbage in strips or cut in small
Break the cold cabbage in strips or cut in small Continue reading
Tomatoes Devilled
Slice 5 or 6 firm tomatoes, place
Slice 5 or 6 firm tomatoes, place Continue reading
Baked Onion Dumplings
Skin and partly boil 3 large onions in a little water
Skin and partly boil 3 large onions in a little water Continue reading
POTATOES AU GRATIN
Pare and slice the potatoes rather thin and put in layers
Pare and slice the potatoes rather thin and put in layers Continue reading
STUFFED PEPPERS
Mince enough cold chicken to make a cupful and mix with it two
Mince enough cold chicken to make a cupful and mix with it two Continue reading
Scalloped Cabbage with Meat
Boil a head of cabbage in two waters, and when you cook
Boil a head of cabbage in two waters, and when you cook Continue reading
Stuffed Cabbage
Lay a small firm cabbage in cold water for half
Lay a small firm cabbage in cold water for half Continue reading
CREAMED CARROTS
Scrape the carrots, then cut into dice or slices. Put into a stewpan
Scrape the carrots, then cut into dice or slices. Put into a stewpan Continue reading
Stuffed Potatoes
Take 6 raw potatoes, peel them
Take 6 raw potatoes, peel them Continue reading
Genuine Sauerkraut
Select fine cabbages and take out the hearts
Select fine cabbages and take out the hearts Continue reading