128. The recipes given for the various kinds of vegetables pertain in
most cases to merely one vegetable, and this is the way in which this
food is usually prepared. However, there are times when it is an
advantage to combine two or more vegetables. For instance, it is
sometimes desired to give additional variety to the menu or to utilize
small quantities of vegetable that alone would not be sufficient to
serve the family. Then, again, two vegetables are often prepared
together in order to obtain an attractive color combination. In view of
these facts, several recipes for the most usual combinations of
vegetables are here given, so that the housewife may not be at a loss
when she wishes to combine two or more vegetables. It must not be
thought that these are the only combinations that can be prepared, for
often vegetables can be combined to suit the housewife's taste
and needs.
129. CARROTS AND PEAS.--If an attractive combination, as well as an
appetizing dish, is desired, carrots and peas should be prepared
together and served with butter or a vegetable or a cream sauce. This
combination may be served plain, but if there are any mashed potatoes on
hand and an attractive dish is desired, it may be served in potato
rosettes, as shown in Fig. 21.
Clean and scrape the desired number of young, tender carrots, and cut
them into dice about the size of the peas that are to be used. Shell an
equal quantity of green peas. Put the two vegetables together in boiling
salted water and cook until tender. If there is any possibility that the
carrots will not cook in as short a period of time as the peas, cook
them for some time before adding the peas. When tender, pour off the
water, add additional salt, if necessary, and pepper, and dress with
butter or, if preferred, with a vegetable or a white sauce. Heat through
thoroughly and serve.
[Illustration: FIG. 21]
If it is desired to serve the carrots and peas in the rosettes
mentioned, force hot mashed potato through a pastry tube and form the
required number of rosettes on a platter, as shown. In the center of
each rosette put a spoonful or two of the carrots and peas.
In case fresh peas cannot be secured, canned peas may be substituted.
When this is done, the carrots should be cooked until tender and the
peas added just before the sauce is poured over the vegetables.
130. SUCCOTASH.--A combination of fresh shelled beans and sweet corn is
known as succotash. To prepare this dish, shell the beans and put them
to cook in boiling salted water. Cook until they are tender and the
water has boiled down until it is greatly reduced in quantity. Then cut
an equal amount of corn from the cob and add to the beans. Cook for a
few minutes longer or until the water is sufficiently reduced, so that
the combination may be served without pouring any water off. Dress with
butter and season with pepper and, if necessary, additional salt.
During the winter, when green corn and fresh beans cannot be secured,
succotash can be made by using dried or canned corn and dried beans.
131. CORN AND TOMATOES.--A somewhat unusual vegetable combination is
made by cooking tomatoes and green corn together.
Prepare the desired number of tomatoes in the usual way for stewing and
cut an equal amount of sweet corn from the cob. Put the two vegetables
together in a saucepan and cook until the tomatoes are well stewed.
Season with salt, pepper, and sugar, if desired, and add a small piece
of butter. Serve hot.
132. CORN, STRING BEANS, AND TOMATOES.--Those who care for the
combination of corn and tomatoes will find beans a very agreeable
addition to this dish.
Prepare the corn and tomatoes as explained in Art. 131, and to them add
young, tender string beans that have been previously cooked in boiling
salted water. Add the desired seasoning and a small amount of butter.
When thoroughly heated, serve.
133. PEAS AND POTATOES.--As a rule, the first green peas and the first
new potatoes come into the market at about the same time. If a delicious
combination is desired, these two vegetables should be cooked together
and then dressed in any desirable way.
Select small potatoes, scrape them, and put them to cook in boiling
salted water. Shell an equal amount of green peas, and add them to the
potatoes about 20 minutes before the potatoes become tender. Cook until
both vegetables are tender, and then drain the water from them. Dress
with butter, vegetable sauce, cream sauce, or thin cream and serve.
134. TURNIPS AND POTATOES.--Persons who are likely to find the flavor of
turnips disagreeable can usually eat them when they are combined
with potatoes.
Pare an equal number of Irish potatoes and turnips and cut them into
thick slices. Put them to cook in boiling salted water and cook with the
cover off the kettle until both are tender. Drain and dress with butter
or add butter and mash together. Serve hot.
135. NEW ENGLAND BOILED DINNER.--A combination of food that is much
used by the people of the New England States and has become famous
throughout the United States, consists of corned beef, potatoes,
turnips, and cabbage. As may well be imagined, such a combination forms
practically all that is necessary for a home dinner.
Select a good piece of corned beef and put it to cook in boiling water.
About 30 minutes before the beef has finished cooking, add additional
water, if necessary, and into this place an equal quantity of Irish
potatoes, turnips, and cabbage prepared in the required way and cut into
thick slices or chunks. Cook until the vegetables are tender. Then
remove the beef to a platter, surround with vegetables, and serve.