STEWED TOMATOES.— Put ripe tomatoes into hot water,
and skin them, then throw them into an earthen stewpan, cut up
and let tomatoes cook gently for a few minutes, season with but-
ter, pepper and salt, and serve. Bread crumbs and sugar may be
added to the tomatoes, if preferred. Some people stew tomatoes
for a long time, but the flavor is finer if allowed to simmer for a
few minutes, just sufficient time to heat well through. — Mrs. F. M.
Farwell, 5413 East End Ave., Chicago, 111. _ ,
TURNIPS AND CARROTS.— Cook separately diced carrots
and turnips, then mix, and season with salt, pepper, butter, and
minced parsley. Or, mix with cream or white sauce. — Mrs. M. J.
Findlay, 230 W. 64th St., Chicago, 111.
CREAMED TURNIPS.— Pare and slice or cube 1 large, or
2 small turnips, cover with water, to which has been added 1 table-
spoon of salt; cook until easily pierced with a fork, then drain,
and mash; add t tablespoon butter, 1 cup sweet milk or cream; beat
the turnips until all is smooth, then add a few dashes of pepper.
Excellent for dinner with roast pork. — Mrs. Wm. M. Harpell, 4948
St. Anthony St., Chicago, 111.
424 ' VEGETABLES
FRIED TURNIPS.— Boil in salted water until tender. Peel,
slice in halves, if small, otherwise in three. Dip in flour, and fry
in hot dripping. Add pepper. Carrots are done the same way, but
peel first. — Mrs. Emma Jenkins, 6352 Monroe Ave.^ Chicago, 111.
MASHED TURNIPS.— Swede turnips are very much nicer
after getting a slight frost, and by adding a cup of sugar as well
as a little salt, while boiling. When done, drain, mash fine, season
to taste, with a little more salt, pepper and butter, or some nice
gravy. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.
TURNIPS AND POTATOES.— Slice 6 peeled turnips, soak in
cold water for J/^ an hr., drain, cover with cold salted water, and
when half done, add 2 large, peeled and sliced potatoes. Cook
until done, drain, mash, season with salt and pepper, and sugar,
and reheat, moistening with a little milk or brown sauce. Equal
quantities of turnips and potatoes may be used. — Mrs. C. A. Ma-
rion, 1504 E. 53rd St., Chicago, 111.
ROAST TURNIPS.— Partboil small, peeled turnips until nearly
tender, drain, and put into the pan with a roast of mutton for 45
minutes. Baste with drippings, and serve around the mutton. — ■
Mrs. Andrew Parker, 6421 Ellis Ave., Chicago, 111.
STUFFED TURNIPS.— Boil white turnips in salt water until
tender. Scoop out centers and fill with sausages. Bake in a mod-
erate oven until sausages are done. — Mrs. Frederic Sharp, 700 S.
3rd Ave., Maywood, 111.
STUFFED TURNIPS.— The purple-topped, flat, white turnips
are best for this. Peel, boil until tender, and cut a slice off the top.
Scrape out the inside, mash, and mix witTi the yolk of 1 egg✪ Fried Tomatoes, salt
and butter, and a teaspoon of flour. Refill, and place top on. Bjeat
white, and cover cut edges, and place in oven until cooked through,
and white of egg begins to brown. — Mrs. Chas. A. Nelson, 4860
Kenilworth Ave., Chicago, 111.
Cheese, Macaroni, Spaghetti,
Nut and Rice Dishes.
CHEESE DISHES
Page 291 · 2 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
STEWED TOMATOES.— Put ripe tomatoes into hot water, and skin them, then throw them into an earthen stewpan, cut up and let tomatoes cook gently for a few minutes, season with butter, pepper and salt, and serve. Bread crumbs and sugar may be added to the tomatoes, if preferred. Some people stew tomatoes for a long time, but the flavor is finer if allowed to simmer for a few minutes, just sufficient time to heat well through. — Mrs. F. M. Farwell, 5413 East End Ave., Chicago, 111. _ ,
TURNIPS AND CARROTS.— Cook separately diced carrots and turnips, then mix, and season with salt, pepper, butter, and minced parsley. Or, mix with cream or white sauce. — Mrs. M. J. Findlay, 230 W. 64th St., Chicago, 111.
CREAMED TURNIPS.— Pare and slice or cube 1 large, or 2 small turnips, cover with water, to which has been added 1 tablespoon of salt; cook until easily pierced with a fork, then drain, and mash; add t tablespoon butter, 1 cup sweet milk or cream; beat the turnips until all is smooth, then add a few dashes of pepper. Excellent for dinner with roast pork. — Mrs. Wm. M. Harpell, 4948 St. Anthony St., Chicago, 111.
FRIED TURNIPS.— Boil in salted water until tender. Peel, slice in halves, if small, otherwise in three. Dip in flour, and fry in hot dripping. Add pepper. Carrots are done the same way, but peel first. — Mrs. Emma Jenkins, 6352 Monroe Ave.^ Chicago, 111.
MASHED TURNIPS.— Swede turnips are very much nicer after getting a slight frost, and by adding a cup of sugar as well as a little salt, while boiling. When done, drain, mash fine, season to taste, with a little more salt, pepper and butter, or some nice gravy. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111.
TURNIPS AND POTATOES.— Slice 6 peeled turnips, soak in cold water for ½ an hr., drain, cover with cold salted water, and when half done, add 2 large, peeled and sliced potatoes. Cook until done, drain, mash, season with salt and pepper, and sugar, and reheat, moistening with a little milk or brown sauce. Equal quantities of turnips and potatoes may be used. — Mrs. C. A. Marion, 1504 E. 53rd St., Chicago, 111.
ROAST TURNIPS.— Partboil small, peeled turnips until nearly tender, drain, and put into the pan with a roast of mutton for 45 minutes. Baste with drippings, and serve around the mutton. — ■ Mrs. Andrew Parker, 6421 Ellis Ave., Chicago, 111.
STUFFED TURNIPS.— Boil white turnips in salt water until tender. Scoop out centers and fill with sausages. Bake in a moderate oven until sausages are done. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.
STUFFED TURNIPS.— The purple-topped, flat, white turnips are best for this. Peel, boil until tender, and cut a slice off the top. Scrape out the inside, mash, and mix with the yolk of 1 egg, salt and butter, and a teaspoon of flour. Refill, and place top on. Bjeat white, and cover cut edges, and place in oven until cooked through, and white of egg begins to brown. — Mrs. Chas. A. Nelson, 4860 Kenilworth Ave., Chicago, 111.
Cheese, Macaroni, Spaghetti, Nut and Rice Dishes.
CHEESE DISHES
Records on this page
Fried TomatoesStewed Tomatoes