# Recipes Tried and True/Vegetables

"Here's to the friends we class as old, And here's to those we class as new, May the new soon grow to us old, And the old ne'er grow to us new."
VEGETABLES
BAKED CABBAGE
To cook cabbage so even its enemies will tolerate it, boil it tender in salted water, changing the water three times. Chop it, put in buttered baking dish. Turn one cup cream sauce with grated cheese over it. Cover the top with grated bread crumbs and bake till brown. Can be prepared the same way without baking, leaving off bread crumbs.
BAKED MASHED POTATOES
Stir two tablespoons butter well with two cups of cold mashed potatoes. Add two eggs beaten well and one cup of milk or cream. Place in greased pudding dish, bake in quick oven till brown and serve hot.
BAKED SWEET POTATOES (Southern Fashion)
Boil six sweet potatoes until partly done; remove skin, cut into slices. Put a layer in the bottom of baking dish, sprinkle over two tablespoons brown sugar, another layer of potatoes and sugar, and plenty of butter. Add ½ cup boiling water; cover dish, cook in moderate oven until they are soft and transparent.
BAKED POTATOES ON HALF SHELL
Cut six baked potatoes lengthwise in half, scoop out inside, mash and mix with butter, pepper, salt and ¼ cup hot milk. Return to shells, place in moderate oven and brown.
BAKING POWDER DUMPLINGS
Mix one pint flour with four teaspoons salt and stir in gradually one scant cup milk or water to make a soft dough. Drop quickly by the spoonful into boiling water or stew, letting them rest on meat or potatoes. Cover closely to keep in steam and cook just ten minutes without lifting the cover.
BOILED RICE WITH APPLE SAUCE
Boil one cup of rice in one quart salted water quickly for ten minutes. Put in double boiler. Allow to steam one hour with cover slightly open and rice will be soft and dry. Mix with apple sauce, stewed pears or peaches.
CHARTREUSE OF SALMON AND RICE
* 1 cup rice,
* 3 cups milk,
* ¼ cup butter.
* Curry powder,
* 1 teaspoon onion juice,
* 1 lb. salmon,
* Salt, pepper,
* 2 tablespoons lemon juice,
* Hard boiled eggs.
Boil rice in plenty of water five minutes; drain, add salt, milk, stock or equal parts of each or water. Let steam till tender, then stir in butter creamed with curry powder and onion juice. Line two quarts buttered mold with rice; fill center with cooked, flaked and seasoned salmon. Cover fish with rice and let steam ½ hour. Serve with drawn butter, garnish with eggs cut in eighths or add eggs to sauce.
FRIED BEEFSTEAK TOMATOES
Slice tomatoes, season with salt, pepper and a sprinkle of sugar. Dip in beaten eggs, cracker dust and fry in very hot butter.
LYONNAISE POTATOES
Cut potatoes in slices, season with salt and pepper. Fry onions till light brown. Put in potatoes and cook till they have broken up the fat. Add chopped parsley and serve.
HASHBROWNED POTATOES
Chop cold boiled potatoes into pieces the size of peanut. Season with salt and pepper. For one quart potatoes, melt three tablespoons butter and toss the potatoes into it until they begin to show a little brown. Then add ½ cup cream and place in a very hot oven to brown. Serve in the dish.
MASHED SWEET POTATOES
* 4 baked sweet potatoes,
* Salt, pepper,
* ¼ cup cream or milk,
* 1 tablespoon butter,
* ½ teaspoon sugar.
Scoop out potatoes, add salt, pepper. Cream butter, sugar. Mash and beat until creamy. Return to oven and brown.
POTATO HILLS
From mashed potatoes form little mounds and place in well greased dish, making a hollow in top of each mound into which you place a small piece of butter and break art egg. Then place in the oven and then by the time the potatoes are brown the egg will be cooked.
POTATO PAN-CAKES
Grate six large raw potatoes, mix with teaspoon salt, three beaten egg yolks. Add one or two tablespoons flour. Beat the whites stiff and add. Fry the cakes to a light brown in a hot pan with plenty of fat using a spoonful at a time.
SCALLOPED POTATOES
Cut potatoes into cubes and boil. Put one layer of buttered bread crumbs on the bottom of a buttered baking dish, then a layer of potatoes. Continue the same, pour white sauce over all. Put a layer of buttered crumbs on top and bake till brown.
SWEET AND SOUR STRING BEANS
Wash, string and cut beans in pieces. Cook in boiling water till tender. Salt when nearly done. Drain and reserve one cup of water for sweet and sour sauce. (Look under sauces.)
SPINACH
Cut off roots, stems and decayed leaves of two quarts and wash five or six times. Place in kettle without water and cook about fifteen minutes slowly. Drain and chop very fine. Heat one tablespoon fat or butter ; add one teaspoon chopped onion or onion salt, then brown with one tablespoon flour or bread crumbs. Add one cup of soup stock or hot water. Add spinach, season with salt, pepper, a little sugar. Five portions.
STUFFED PEPPERS
Cut oG stems and remove seeds of eight peppers. Mix one pound chopped beef with one beaten egg, salt, pepper and fill peppers. Put a piece of butter on top of each, place in a pan with little water, dredge with a little flour and bake about ½ hour.
SPANISH RICE
* 1 tablespoon butter,
* 2 cups strained tomatoes, or 1 can tomato soup,
* 1 chopped onion,
* 1 tablespoon chopped green peppers,
* 2 cups soup or meat stock, or 2 cups milk and water mixed,
* 1 cup washed rice,
* 1 teaspoon kitchen bouquet.
Brown onion and green pepper in butter; add rice and cook a few minutes. Add remainder of ingredients, cook about 15 minutes, stirring to prevent rice from sticking. Butter casserole, add mixture and bake ¾ hour in moderate oven. 5 portions.