The Pilgrim Cook Book/Vegetables

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Asparagus Pudding.

Twenty-five heads of asparagus, 3 eggs, 8 tablespoons flour, 2 large tablespoons butter, 2 large tablespoons minced ham, 3 tablespoons milk, salt and pepper. Break off the green heads as far as it is tender in ½ inch pieces, add the beaten eggs, sift in the flour, add ham, mix in the butter which must be melted but not hot, a little at a time, add milk and seasoning. Pour into well buttered mould, tie up carefully and plunge into boiling water. Boil 2 hours. Water must be kept boiling constantly. Will serve 4 or 5 persons. Excellent with roast meat.—Mrs. F. Ingham.

Creamed Asparagus.

Three tablespoons butter, when melted add 2½ tablespoons flour, ½ teaspoon salt and a few grains cayenne. When smooth add 1 cup milk slowly, stirring until sauce is boiled. Then add 1 can asparagus tips cut in pieces and the liquor from the can, 4 hard boiled eggs, cut lengthwise and 1 pimento cut in squares.—Olga T. Bohnsack.

Steamed Fried Cabbage.

Fifteen minute dish. Chop cabbage fine, fry some good bacon, remove the slices, then put the cabbage in the bacon grease. Cook, stirring often. When done, add ½ cup of cream. Serve hot.—Mrs. Anna A. Jaekel.

Princess Cabbage.

Boil a cabbage 15 minutes in boiling water, drain, add fresh water and boil until tender. Then chop fine, add 3 tablespoons milk, or cream, 1 tablespoon butter, 2 beaten eggs, salt and pepper. Mix well and bake brown.—Helen Lindau.

Red Cabbage.

Cut 1 head cabbage fine, add 3 good sized sour apples, which have been peeled and chopped fine, enough water to cover, ½ pound lean bacon, ¼ cup vinegar, ¼ cup sugar, and let simmer from 2½ to 3 hours. Eat with pork roast.—Mrs. A. Piepho.

Red Cabbage (French Style).

Choose a medium sized, very firm head of cabbage and shave it up as for cold slaw. In a large sauce pan put 2 tablespoons butter, one scant tablespoon sugar, ½ of a cup of vinegar, ½ dozen cloves (tied in a piece of muslin), 1 teaspoon salt, and ¼ teaspoon pepper. When steaming add the cabbage, cover closely and cook until tender, about 1 hour.—Mrs. Albrecht.

Stuffed Cabbage.

After cutting out the root and heart from a good sized cabbage head, pick off several of the outer leaves and boil the remainder in salted water for 10 to 12 minutes; then remove it from the fire, open the leaves carefully, so as not to break them; then season the cabbage with salt and pepper, and fill the insides of the leaves with a nice stuffing or sausage forcemeat. Close them up, and tie the cabbage so that none of the stuffing escapes; then lay it in a pan; add 1 cup of carrots, 1 cup of onions, a piece of pork, and 1 cupful of white broth. Cover with a little fat from the soup stock; lay a buttered paper on top and let cook for 1 hour in oven, basting it occasionally.—Mrs. R. Albrecht.

Austrian Carrots.

Scrape 1 quart carrots and cut into match sticks; then boil in salted water till tender. Drain off the water, add ½ cup vinegar, ¾ cup sugar and 1 large tablespoon butter. Cook the carrots till they have a clear, transparent appearance; then serve.—Alicia K. Steinhoff.

Sweet Corn Pudding.

One can sweet corn, 3 eggs beaten light, 3 tablespoons melted butter, ½ cup milk, 2 tablespoons flour, salt and pepper. Pour mixture in buttered baking dish and bake in a hot oven ¾ of an hour.—Mrs. R. J. Frank.

Fried Corn.

Cut the corn from the cob and fry in a little butter, stir often, add salt and pepper and when nicely browned add a little cream. Do not boil after the cream is added.

Corn Fritters.

One can corn, 1 cup flour, 2 eggs, 1 teaspoon baking powder, 1 teaspoon salt. Sift flour, salt and baking powder together, beat the eggs and add them to corn, add flour and drop by spoonfuls in hot fat. Fry until brown and serve hot.—Miss Clara Wollerman.


One medium sized eggplant, 1 large onion, 1 tomato, 1 or 2 white tender sprays of celery, ½ cup of rice, lump of butter the size of an egg. Cut the eggplant into small pieces and boil 10 minutes, drain thoroughly, then add the onion, celery and tomato, chopped as fine as possible; then add the rice and about a quart of water boiling hot. Cook about 1½ hours, then add the butter and a little salt and pepper to taste, then let it simmer for 20 minutes.—Mrs. D. Wagner.

Egg Plant Pudding.

Take 1½ pounds of beef, pork or veal chopped and 2 egg plants. Cut egg plants in slices, salt, dredge in flour, and fry them. Put a layer of egg plant in a pan, then a layer of meat and continue till it is all used. Add either fresh or canned tomatoes, strained, salt and pepper and roast in oven.—Mrs. Roth.

Stuffed Egg Plant.

Cut a good sized egg plant into halves and scoop out the center, leaving a wall ½ inch in thickness. To the portion taken out add 3 peeled tomatoes and chop together. Season with 1 teaspoon finely chopped onion 1 teaspoon salt, ¼ teaspoon pepper, a pinch of nutmeg and 2 tablespoons of fine bread crumbs. Fill the shells with the mixture, pour over each half 1 tablespoon melted butter, sprinkle with bread crumbs and bake ¾ hour in a moderate oven.—Mrs. R. Albrecht.

Creamed Macaroni.

Put 1½ cups broken macaroni in boiling, salted water and boil 20 minutes. Remove from fire, add 1 tablespoon grated cheese, a little pepper, butter size of an egg, and 1 cup boiling milk. Bake in hot oven for 30 minutes and serve in vegtable dishes. Cut 2 hard boiled eggs in two, place a half on each dish in center of macaroni and sprinkle cut parsley around egg. This will serve 4 persons.—Mrs. M. Eckhart.

Potato Puff.

Two cups cold mashed potatoes. Beat to a white cream with 2 tablespoons melted butter. Add 2 eggs whipped very light and a scant 2 cups of cream or milk, salting to taste. Beat all well, pour into dish and bake in hot oven till nicely browned. Should come out light, puffy and delectable.—Mrs. E. H. Pierce.

Potato Balls.

For this you will need a vegetable cutter. Select large potatoes, pare them and press the vegtable cutter in one end of the potato. When all are cut, soak them in cold water a few minutes; drain, drop them into gently boiling water and cook 12 minutes. Drain off the water, add 1 tablespoon butter, a little salt and pepper and toss the potatoes over the fire until covered with the melted butter. Sprinkle with minced parsley and serve very hot.—Mrs. E. S. Berndt.

A Toothsome Potato Dish.

Slice a large white onion into a vegetable dish; lay on the slices of onion hot boiled potatoes sliced; put on the potatoes a layer of bacon fried crisp. Pour over all 4 tablespoons hot bacon grease, set in the oven for only a few minutes, then serve.—Mrs. E. S. Berndt.

Quick Potatoes.

Peel potatoes, slice very thin and drop into boiling water. Let boil 10 minutes; drain, add salt, pepper, a little butter and ¼ or ½ cup hot cream according to quantity of potatoes. Chopped parsley may also be added. Serve at once.—Alicia K. Steinhoff.

Sweet Potatoes with Cream.

Wash and scrub 4 large sweet potatoes and boil them. When done scrape off the skin, cut into quarters or eighths and put them in a saucepan with 1 heaping tablespoon butter, ¼ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon sugar and ½ cup of rich cream. Cover closely and stand at the side of the fire for 15 minutes, shaking frequently.—Mrs. R. Albrecht.

Candied Sweet Potatoes.

Wash, scrub and parboil the potatoes. Scrape off the skin and cut them into ½-inch slices. Arrange in layers in a greased baking dish, putting over each layer bits of butter, a pinch of salt, a little granulated sugar and a few drops of water. For a good dishful about ⅔ of a cup of sugar, 2 tablespoons butter and 2 tablespoons water will be needed. Bake slowly in a moderate oven until they are browned on top and candied all through; this will take about an hour.—Mrs. R. Albrecht.

Stuffed Peppers.

Choose red or green peppers of even size and of round rather than long shape. Cut off the tops, remove seeds and veins, cover with boiling water and parboil for 5 minutes. Drain, fill with the stuffing, arrange in a baking dish, pour in any good stock ½ inch deep and bake 30 minutes in a hot oven.

Stuffing.—Chop very fine sufficient cold roast chicken to make ¾ cupful. Add 1½ cups soaked bread crumbs, 1 large tomato skinned and cut fine or ½ cup canned tomato, ½ medium sized onion chopped fine, 1 heaping tablespoon butter melted, 1 tablespoon chopped parsley, 1 raw egg, and a scant ½ teaspoon salt.—Mrs. R. Albrecht.

Stuffed Green Peppers.

Six large green peppers, 1 pound chopped beef, ½ pound chopped pork. Cut tops off peppers, remove seeds and white pulp. Put them in dish, scald with hot water and let stand 10 minutes. Add a little soaked white bread to keep meat together and stuff peppers with the mixture. Cook 1 hour in following sauce: Melt, but do not brown, 1 tablespoon butter, add 1 heaping cooking spoon flour, 1 can tomatoes, 2 tablespoons sugar and salt to taste. Put peppers in sauce and add enough water to float peppers in pot.—Mrs. R. Liss.

Green Peas with Bacon.

Two quarts shelled green peas, 2 onions, 1 handful parsley, 2 pounds bacon, 2 tablespoons flour, two glasses water, salt and pepper to taste. Cut the bacon in dices and brown in a sauce pan; sprinkle with flour; then add the water, peas, onions (whole), parsley (tied), and cook for 50 minutes. When done take out onions and parsley and serve.

Turnip Cups with Peas.

Steam or boil medium sized turnips till tender; scoop out center till only a shell remains. Have ready green peas cooked tender or use canned peas, to which have been added butter, salt and pepper. Fill the turnip cups with peas and pour over all a white sauce. Carrots may be used instead of turnips. Use the scooped out portion in soup or vegetable salad.—Alicia K. Steinhoff.

Rice and Cheese.

One-half cup rice, ¼ pound American cheese, ½ cup strained tomatoes, a few bread crumbs. Cook rice in salt water. When tender place a layer in pan, then a layer of cheese cubes, another layer of rice, tomatoes, dot top with butter, sprinkle with bread crumbs and bake 20 minutes in a rather hot oven. Serve hot.—Mrs. W. Schilke.

Swiss Chard.

Wash ½ peck swiss chard till clean and let stand in cold water for 3 to 4 hours. Then boil for 25 minutes, drain and chop fine. Cut salt pork or bacon in cubes and fry brown. Pour drippings and cubes over swiss chard and serve. Spinach can also be prepared in this way.—Josephine O’Rourke.

Baked Tomatoes.

Wash 6 tomatoes, cut a thin slice from the stem end and scoop out all the pulp. Sprinkle the inside of tomatoes with salt. Mix the pulp with 6 crackers rolled fine, salt and pepper to taste and onions chopped fine, if liked. Fill the tomatoes with this mixture, place ½ teaspoon butter on top of each and bake from 15 to 20 minutes. Garnish with boiled rice and the melted butter left from baked tomatoes.—Mrs. F. Kasang.

Stuffed Tomatoes.

Use firm ripe tomatoes. Wash and wipe them dry, and cut a small hole in the blossom end and remove the inside, being careful not to break the sides. Mince finely some boiled or roasted chicken or veal, add the tomato pulp, chopped nuts, a little celery and onion, and season with salt, cayenne, lemon juice and parsley; and add sufficient bread crumbs to make a rather stiff mixture. Stuff the tomatoes with the mixture, place in well buttered pan, and bake until tender, basting with melted butter. Dish carefully and garnish with parsley.—Mrs. Hunt.

Filled Tomatoes.

Twelve ripe, firm tomatoes, 1 pound chopped meat (pork and beef), 1 tablespoon raw rice, 1 onion, a little parsley cut fine, 1 or 2 eggs, salt and pepper. Wash tomatoes, cut top open, but not off, leaving a lid, scoop out insides; put pulp taken out in pan and stew. Mix meat, onion, rice, eggs and seasoning together and fill the tomatoes, but not too full. Push down lid and set all in a large kettle with a wide bottom. Brown 2 tablespoons butter, 2 heaping tablespoons flour with a little onion; add the tomatoes that have been stewing and stir until smooth. Strain and pour over the filled tomatoes; simmer very slowly until done. Add a little more water if needed and seasoning. Do not stir but give the kettle a few turns so it will not burn.—Mrs. G. Lemar.

Meatless Loaf.

One cup chopped carrots, 1 cup bread crumbs, 1 cup chopped nuts, 1 cup chopped tomatoes. Season to taste, put in bread pan and bake ¾ hour.—Mrs. O. T. Bohnsack.