flowers (or both) with the spinach for the purée and to add chives. If
canned spinach is used the rhubarb leaves should be cooked and chopped
and added to the canned spinach before it is macerated.
ITALIAN SPINACH
Wash 1/2 peck spinach and cook twenty-five minutes without
water. Drain, chop to a fine pulp, mash until smooth in a mortar,
season with 1 tablespoon of butter, salt and pepper, and encircle with
a garnish of well-scrambled eggs to which has been added 2 tablespoons
of grated cheese.
NOVELTY SPINACH
Drain a can of spinach and chop it very fine, and then mash it until
smooth. Put it in a saucepan with 1 tablespoon of chopped chives
or grated onion, salt and pepper, and sprinkle the whole surface
well with grated nutmeg. Hard boil 3 eggs, remove the yolks, and
mix them thoroughly with the spinach. Chop the whites, and arrange
the spinach on rounds of toast, placing 2 tablespoons on each piece,
garnish with the whites of the eggs, and pour on each 2 tablespoons of
cheese sauce. If the arrangement on toast is not desired, the cheese
sauce can be mixed with the spinach before serving it.
SPINACH SOUFFLÉ
Take 2 cups of cooked chopped spinach, mash to a pulp, add 1 cup of
white sauce and the whites of 2 eggs beaten very stiff, season well,
and pile lightly in timbale cups; set these in a pan of water, and let
bake in a moderate oven for fifteen minutes or less. Before serving
sprinkle the top of each with riced yolk of hard-boiled egg.
BAKED SQUASH OR PUMPKIN
Cut a pumpkin or a squash in triangular or square pieces, about three
inches across, scrape the seeds, etc., from each piece, and sprinkle
with salt and pepper, and spread with butter. Set in a moderate oven
and bake for half an hour or until browned. Serve garnished with sprigs
of parsley. It should be eaten from the shell with additional butter.
CALIFORNIA SQUASH
Take a very young summer squash, which if it be young enough need
not be pared, and cut it into small pieces. Fry half an onion in a
tablespoon of butter, and when transparent and beginning to brown
add the squash to it and season with salt and pepper. Let all cook
together for ten minutes, and then add 1/4 of a cup of hot water,
and let cook until the squash is quite tender.
STEWED TOMATOES
Empty 1 can of tomatoes into a double boiler, and put with them 1
cup of crumbled bread without crust, stir well together, season with
pepper and salt, cover, and let cook slowly for half an hour, stirring
from time to time. Just before serving add a piece of butter the size
of a walnut. While the tomatoes will be ready to serve with half an
hour's cooking, they are improved by cooking an hour, and are better
still if warmed again after cooling.
ESCALLOPED TOMATOES
Drain the juice from 1 can of tomatoes. Butter a baking dish, and
cover the bottom with the tomatoes; dot with butter, dredge with
pepper and salt, and sprinkle generously with fine bread crumbs;
arrange another layer of tomatoes, and crumbs, and so proceed until the
dish is filled. Pour over all enough of the juice of the tomatoes to
moisten well, and then finish the dish with a covering of crumbs. Bake
for twenty minutes in a moderate oven.
BREADED TOMATOES
Slice large, solid tomatoes, dredge them on both sides with salt and
pepper, and dip each slice in beaten egg, and then in fine bread or
cracker crumbs. Arrange them in a frying basket, and plunge them in
hot, deep fat for one or two minutes to brown. Drain, and garnish
with sprays of parsley, or use as a garnish to other vegetables.
FRIED TOMATOES
Put 1 tablespoon of butter in a frying pan, and when melted lay in
thickly sliced tomatoes which have been rolled in egg and crumbs;
when browned on one side turn them with a pancake turner and brown
the other side, seasoning with pepper and salt. Remove to the serving
dish with a pancake turner, seasoning the first side cooked after
they are turned onto the dish. A half a teaspoon of onion juice may
be added to the butter in which they are cooking if desired. Serve
plain or with white sauce.
DEVILLED TOMATOES
Cut in half and broil three or four nice solid tomatoes, and serve them
with a sauce made as follows: Take the yolks of 4 hard-boiled eggs and
crush them with a fork, add to them a scant teaspoon of dry mustard,
1 heaping saltspoon of salt, and several shakes of paprika, or a dash
of cayenne pepper; mix these dry ingredients well together, and then
add to them 5 tablespoons of melted butter, 2 tablespoons of vinegar
or lemon juice, and heat in a double boiler; when it begins to thicken
remove from the fire and stir in 1 well-beaten egg. Chop the whites of
the boiled eggs, and put with them 2 teaspoons of chopped parsley, and
decorate the centre of each broiled tomato with this before serving.
CREAMED TOMATOES
Take solid, medium-sized tomatoes, and, having cut a circular piece out
of the stem-end, scoop out most of the inside, and fill with parboiled
celery cut in half-inch lengths, mixed with an equal quantity of
canned peas, and dampened with white sauce; heap 1 teaspoon of peas
on the top of each tomato, and bake for twenty minutes or more,
and serve with highly seasoned white sauce poured over each.
BAKED TOMATOES WITH MUSHROOMS
Wash good solid tomatoes and carefully cut out the inside; dredge
with pepper and salt and fill the tomato with sauté mushrooms, using
either fresh or canned ones, chopped and fried in butter. Bake for
about twenty minutes, or until heated through but not broken.
TOMATOES WITH NUT FORCE-MEAT
Slice the stem-end from 6 large, solid tomatoes, scoop out the
inside, and fill with a force-meat made of one cup of crumbs, 1/2
cup of chopped nuts, 1 teaspoon of salt, 1 saltspoon of pepper, 1
tablespoon of melted butter, 1/2 tablespoon of grated onion, and 1
egg. Replace the tops on the tomatoes and bake them for about twenty
minutes, watching that the skins do not break, as they will do in a
too hot oven.
TOMATOES STUFFED WITH EGG AND PEPPERS
Cut the inside from solid, large tomatoes, and refill with a mixture of
equal parts of chopped hard-boiled eggs and chopped sweet green peppers
(or use pimentos) well moistened with melted butter and onion juice,
and seasoned with salt. Put in a baking dish, cover, and let bake
for twenty minutes in a moderate oven.
BAKED TOMATOES WITH GREEN PEPPERS
Scoop out the inside from solid tomatoes, and refill with the tomato
meat which has been cut out of the centre and chopped with sweet green
peppers, using 1 teaspoon of peppers to each tomato, and 1 teaspoon
of cracker crumbs or boiled rice; season with pepper and salt, and
place 1/4 teaspoon of butter in each tomato before laying the top on;
then bake in a moderate oven about twenty minutes.
TOMATOES FILLED WITH EGG
Select very large solid tomatoes, and with a small, sharp knife cut a
round piece out of the stem-end, then cut out a large enough space from
the inside to hold a small egg, and arrange in a shallow pan. Sprinkle
with salt and pepper, add 1/2 teaspoon of grated onion, and set in a
hot oven for five or six minutes. Remove, and break into each tomato
the yolk of 1 egg and as much of the white as it will hold without
running over the edge. Sprinkle with salt, pepper, and a little chopped
parsley, and replace in the oven, letting them cook slowly fifteen
minutes until the egg is set. Remove to individual plates for serving,
taking care to not break the tomato. Garnish with cress or parsley.
Tomatoes may be stuffed in a great variety of ways,--with fillings
of fried cucumber, tomato, and chopped onions, or bread dressing with
sage, etc.
TOMATOES STUFFED WITH SPINACH
Cut an opening in the top of large, solid tomatoes, and scoop out some
of the inside with a spoon, fill with "German spinach," and place in a
hot oven for about twenty minutes; upon removing from the oven cover
each with a slice of hard-boiled egg, or use the white rim filled
with riced yolks. Serve alone or as a garnish for another vegetable.
TOMATOES STUFFED WITH MACARONI
Scoop the inside from 6 large, solid tomatoes and use it with 1 bay
leaf and some melted butter to make a tomato sauce. Into this stir
1/2 cup of boiled macaroni (spaghetti or rice may also be used),
and, after seasoning well with salt and pepper, fill the tomatoes
with the macaroni, putting 1 teaspoon of grated cheese on the top
of each. Bake in a moderate oven for about twenty minutes or less,
and garnish with watercress or parsley.
AMERICAN RAREBIT
Put a little water and 1 large tablespoon of butter in a frying pan,
and when melted add 1 large Spanish onion or 3 ordinary onions chopped
fine, and let simmer slowly ten minutes. Strain the juice from a can
of tomatoes, and put the tomatoes in a double boiler; when they are
heated through scrape the onions into the tomatoes, and let them all
cook together for half an hour; season highly with salt and pepper,
and just before serving add 2 or 3 well-beaten eggs, and let stand for
a few minutes until somewhat thickened; serve on toast. If the flavour
of onions is liked, a larger quantity of chopped onion may be used;
and to increase the quantity, 3 or 4 more eggs may be added to this
rule without other changes. For chafing-dish prepare in advance to
the point where the eggs are added, and add these after reheating in
the chafing-dish.
TOMATOES AND ONION
Proceed as in the preceding recipe without adding the eggs.
TOMATOES CASINO
Select large, solid tomatoes, and without cutting them let them
boil for fifteen minutes; then slip off the skins, halve them,
and lay each piece, cut-side down, on a round of toast the same
size as the tomato. Cover the top with warm Hollandaise, Bernaise,
or Maître d'hôtel sauce, and in the centre lay a slice of truffle;
garnish with watercress.
TOMATOES INDIENNE
Halve large, solid tomatoes, and arrange them in a shallow pan,
cut-side up. Dredge with salt and pepper, and spread with curry powder
and some onion juice. Put in the oven for ten minutes, or under the
gas burners of the oven in a gas stove. Do not let the tomatoes soften,
and serve at once to prevent this. Use alone or as a garnish to rice.
TOMATOES WITH EGGS
Strain 1 can of tomatoes and put them in a saucepan; stir well, and
season with pepper and salt and 1 tablespoon of butter, and, after
they have cooked fifteen or twenty minutes, stir in 3 or 4 well-beaten
eggs and serve on toast after two or three minutes' further cooking.
CURRIED TOMATOES
Cut a thin slice from the stem-end of large, solid tomatoes, and
scoop out some of the inside. Fill with boiled rice to which is added
the tomato removed from the inside and a little curry powder (1/2
teaspoon to 1 cup of rice is a moderate amount). Season the mixture
well with salt, replace the top, and bake fifteen minutes. The curry
powder can be omitted from the filling and the tomatoes served with
curry sauce if preferred.
SAVOURY TOMATOES
Cut in half rather large, solid tomatoes, allowing 2 halves for each
person to be served, and set them, cut-side up, in a shallow tin;
press capers into the spaces, then dredge heavily with celery salt,
sprinkle with salt and pepper, and set under the flame of a gas oven
until the tops are blackened. The flame should be hot so that this
may happen as quickly as possible in order that the tomatoes may
not become softened by the heat; to this end it is also necessary to
leave the door of the broiling compartment open.
TOMATOES CREOLE
Cut in half, crosswise, 5 or 6 solid tomatoes, and set them, cut halves
upwards, in a buttered pan. Chop 1 or 2 sweet green peppers, mix with
them 1 teaspoon of chopped onion, and sprinkle this over the tomatoes;
place a small piece of butter on each half, and sprinkle with salt
and paprika. Let bake about twenty minutes, then remove to rounds of
toast, or nests of boiled rice, and pour over them white sauce.
TOMATO LOAF
Strain the juice from 1 can of tomatoes through a sieve fine enough to
stop all the seeds, and put in an enamelled saucepan to boil; season
well with salt and pepper, and when it boils pour it onto enough
gelatine dissolved in water to stiffen it. The amount of gelatine
cannot be given, as the various vegetable gelatines, arrowroot, etc.,
vary in thickening power. Instructions as to the proper amount for each
pint of liquid will come with every package. Set the jelly aside to
cool, and arrange slices of hard-boiled egg on the bottom of custard
cups or small plain moulds, and encircle these with slices of stuffed
olive, pickled walnut, or truffles, or mushrooms. When the jelly is
somewhat cooled, and so thick enough to hold down these garnishings
when poured onto them, half fill the cups with it. Serve when set
and ice-cold, turned out on lettuce leaves.
TOMATOES AND HOMINY
Take 2 cups of cold boiled hominy and 2 cups of boiled tomatoes,
put them in a saucepan with 1 tablespoon of butter, season generously
with salt and pepper, and serve in a deep dish when thoroughly heated
through, or put into a buttered baking dish with crumbs on the top
(and a little grated cheese if liked); brown before serving.
STEWED TURNIPS
Peel and wash turnips and cut them in eighths lengthwise, or in dice,
and put them in boiling milk and water which covers them. Let them
cook slowly for half an hour uncovered, then lift them out and place
on a hot dish at the side of the stove. Make a sauce with 1 1/2 cups
of the stock in which they cooked, into which beat the yolk of 1 egg
and 1/2 teaspoon of lemon juice; season this with pepper and salt and
pour over the turnips. Instead of this, ordinary white sauce may be
made of the turnip stock.
MASHED TURNIPS
Peel and quarter 2 good-sized turnips, cover them with boiling
water, and let cook until tender, which should be in from half an
hour to three quarters; drain them in a colander, and press gently
with a wire potato-masher to remove as much water as possible, then
mash them and beat them well, stirring in 2 tablespoons of butter,
1 teaspoon of salt, and 1 saltspoon of pepper.
MASHED TURNIPS AND POTATO
Prepare turnips as for mashed turnips, and mash with them an equal
quantity of boiled potatoes; add butter, pepper, and salt, and beat
up very light before serving.
TURNIPS AU GRATIN
Cut boiled turnips in thin slices, and arrange them in a buttered
baking dish in layers one inch deep; sprinkle each layer with melted
butter, pepper, salt, and grated cheese. Finish with cheese on the top,
and bake for twenty minutes.
RAGOUT OF TURNIPS
Put 2 tablespoons of butter in a saucepan, and when melted add 1
tablespoon of chopped onion and 4 cups of diced turnips, and stir until
they begin to brown; season with 1 teaspoon of salt, 1 saltspoon of
pepper, 1 teaspoon of sugar, and add slowly 1 cup of vegetable broth
or milk into which 1 tablespoon of flour has been made smooth. Let
simmer gently for half an hour.
TELTOWER RÜBCHEN
Buy the imported "rübchen," which are the daintiest tiny turnips, and
heat them in their own liquor; then drain and serve with Spanish sauce.
PARISIAN TURNIPS
Cut turnips into small rounds with a Parisian potato cutter, and boil
them for half an hour or until tender, the time depending largely
upon the age of the turnips. Drain, and cover with highly seasoned
white sauce, to which 1 tablespoon of chopped parsley has been added.
Kindness to animals is not mere sentiment but a requisite of
even a very ordinary education; nothing in arithmetic or
grammar is so important for a child to learn as humaneness.
Journal of Education, Boston.
VEGETABLE COMBINATIONS
CHOP SUEY
Put 1 cup of onions, fried until brown, 1 cup of celery cut in
two-inch pieces and then shredded and stewed in vegetable stock for
half an hour, 1 cup of fried mushrooms, and 2 cups of boiled rice in
a saucepan with a cup of thin brown sauce. Let all heat together for
ten minutes, and season with salt and pepper.
COLCANNON
This is made by the mixture of two or more vegetables already
boiled. Use equal parts of mashed potato and sprouts (or any greens)
finely minced, and grated onion if wanted, and add some mashed carrots
or turnips or both; season with salt and pepper. Mix 2 eggs through
4 or 5 cups of vegetables, press into a mould, and boil or steam for
half an hour. Turn out to serve, and serve plain or with a brown sauce.
MACEDOINE OF VEGETABLES
Boil 1 small cauliflower and set it aside to drain; then boil 2
cups of diced carrots, drain them when tender, but reserve the
stock. Add to the carrots the cauliflower carefully separated into
little pieces, 2 cups of boiled peas, or 1 can, 1 cup of cooked or
canned flageolets, 1/2 a cup of carrot stock, 1 1/2 teaspoons of salt,
1 small saltspoon of pepper, and 1 tablespoon of sugar. Let simmer
together until heated, and then add 1 chopped onion, 2 bay leaves,
1 tablespoon of butter. If liked, a sauce made of 1 tablespoon of
butter and 1 tablespoon of flour thinned with the carrot stock and
highly seasoned can be strained over the vegetables before serving.
CANNED MACEDOINE OF VEGETABLES
Delicious combinations of peas, shaped carrots, flageolets, etc.,
can be had in bottles. Drain them, and put in a saucepan with 1
tablespoon of butter and some pepper and salt. When hot serve or add
1/2 cup of cream. Serve to garnish, or alone, or use to fill peppers,
or tomatoes, or patties.
VEGETABLE CHOWDER
Pare and slice in rather thick slices, enough potatoes to make 4 cups,
and prepare the same amount of shredded cabbage, and sliced onions. Put
2 tablespoons of butter in a saucepan, and when melted add the onions,
and cook them for ten minutes. Butter a large casserole, arrange over
the bottom a layer of sliced potato, then a layer of cabbage, then
one of onions, seasoning each with pepper and salt, and sprinkling
with chopped hard-boiled egg, and so fill the dish. Pour 2 cups of
milk, into which 1 tablespoon of flour has been made smooth, over
the chowder, set the dish in a shallow pan of water, and bake slowly
for one hour. If the milk cooks away add a little more during the
cooking. The same dish can be made in a kettle, in which case halve
the potatoes and cook for three quarters of an hour.
VEGETABLE PIE (ST. GEORGE'S HOUSE)
Boil enough carrots, turnips, and large white haricot beans to make
a 1/2 cup of each when chopped or sliced after cooling, and enough
potatoes to make a scant cup when sliced. Slice enough Bermuda onions
to make 1/2 cup, and fry in butter until golden brown; then mix the
onions and prepared vegetables, and add to them 1/4 cup each of canned
peas, green beans, and tomatoes. Season well with salt and pepper,
stir in 1 teaspoon of chopped parsley, dampen with the water in which
the haricot beans cooked, heap into a deep baking dish, cover with
a good crust, and bake until slightly browned.
VEGETABLE HASH
Chop separately 5 medium-sized potatoes, 2 sweet green peppers
(carefully seeded), 5 fresh tomatoes, 1 cup of boiled beets (1/2 a
can), and 2 raw onions.
Put 2 tablespoons of butter in a frying pan, and when melted add
the chopped onions, and let simmer slowly for five minutes, then
add the tomatoes and let simmer another five minutes, then put in
the potatoes, the peppers, and the beets. Dredge well with salt and
pepper, and, stirring occasionally, let all cook slowly until the
juices are nearly absorbed; then let the hash brown on the bottom,
and turn out with the brown on top. Garnish with squares of toast.
VEGETABLE STEW
Put 4 tablespoons of butter in a large saucepan, and when melted add
to it 1/2 cup of sliced onions, 1/2 cup of diced carrots, 1 cup of
shredded celery, and 1/4 cup of turnips cut in oblong pieces, and
toss them in the butter for fifteen minutes; then pour over them 6
cups of cold vegetable broth or water, add 1 teaspoon of salt, 2 bay
leaves, 6 small onions halved, 4 carrots cut in quarters, 6 small
squares of turnip, and let simmer slowly for half an hour; then add
5 potatoes cut in half, and let cook for half an hour more, and add
more vegetable broth to keep the vegetables covered. Make dumplings,
and drop into the boiling stew, cover tightly, and cook ten minutes
more; season well with salt and pepper, and serve with enough of the
stock, thickened with a little flour and butter, to cover.
VEGETABLE CASSEROLE
In order that this dish should taste and appear at its best, it
should be cooked and served in an Italian casserole dish from eight
to ten inches in diameter. Peel 8 medium-sized onions, and take the
layers off until a centre about three quarters of an inch in diameter
is left; toss the centres in hot butter until browned, and chop the
outside. Cut 3 medium-sized sweet green peppers in half, lengthwise,
and fill each half liberally with a mixture of bread crumbs, chopped
tomato, chopped onion, and salt and pepper. Stuff 6 solid, medium-sized
tomatoes in any of the ways described under stuffed tomatoes. Put
2 tablespoons of butter in a saucepan, and when melted add to it 2
tablespoons of chopped onions; fry these for ten minutes, then stir
in 2 tablespoons of flour, and use vegetable stock or milk, 2 cups
of either, to make a sauce; add 1 bay leaf, and enough soup-browning
to make a rich colour. Put the stuffed peppers in a casserole dish
with the glazed onion hearts and the sauce, cover, and let cook for
ten minutes; then arrange the stuffed tomatoes in the casserole,
distribute among them 1/2 can of button mushrooms, halved, 1/2 can
of flageolets or peas, and leave the cover off the dish, letting it
cook for fifteen minutes very slowly. This casserole can be varied
in many ways, using different filling for the peppers and tomatoes,
and either truffles, string beans, or fresh mushrooms in the sauce,
which should not be too thick.
VEGETABLE RAGOUT
Prepare for boiling what will make 3 cups of turnip when cut in inch
squares, 1 1/2 cups of potatoes, and 1 1/2 cups of carrots. Put the
carrots into slightly salted and sweetened water, let boil for ten
minutes, then add the turnips and potato, and cook for ten minutes
more. Put 2 tablespoons of butter in a saucepan, and when melted add
2 tablespoons of chopped onion, and fry until slightly browned; then
add 2 tablespoons of flour, stir until smooth, and pour slowly into
this 2 cups of the stock in which the vegetables cooked; then add 2
teaspoons of sugar, 1 teaspoon of salt, 1/2 teaspoon of pepper; and
the diced vegetables; cover, and let simmer slowly for half an hour,
then add 1 tablespoon of chopped parsley, and serve.
BORDEAUX PIE
Slice enough Spanish onions to fill a cup 1/4 full, and fry them in
butter until slightly browned. Boil carrots to equal 1/2 cup when
diced, potatoes enough to fill a cup 3/4 full, and peel 2 cups of
mushrooms, and toss them in a little butter in a frying pan over a
moderate fire for ten minutes; hard boil 4 eggs, and make 1 cup of
white sauce. Cut the vegetables in small pieces, slice the eggs,
add 1/4 cup of canned peas (or fresh boiled ones), 1 teaspoon of
chopped parsley, salt and pepper well, put in a little grated nutmeg
and 1 teaspoon of lemon juice, and mix all carefully with the white
sauce. Line a large baking dish (or small individual ones) with thin
crust, fill with the mixture, cover the top with crust, and bake
until slightly browned.
NEW ORLEANS STEW
Slice 3 onions, and fry them in 1 large tablespoon of butter for five
minutes; then add to them 3 chopped sweet green peppers, stir well,
and let cook together another five minutes; then scrape the contents
of the frying pan into a double boiler, add the corn cut from 3 ears
of sweet corn (or 1/2 can of corn), and 3 sliced tomatoes, 1 cup
of water, 1 teaspoon of salt, 1 teaspoon of sugar, and let all cook
together for one hour; season afresh before serving.
INDIAN CURRY