Lowney's cook book

Ruddy Duck, Butterballs, Bluebills, Broadbills, Teals, Coot, Grouse, Partridge, Prairie Chicken, Quail, Woodcock, Reedbirds and Pheasants are roasted in the same way as Wild Duck, or are broiled the same as Broiled Chicken. The small birds are usually served on pieces of buttered toast and garnished with water cress, parsley, and a highly seasoned sauce. Roast Venison Lard a saddle of venison, sprinkle with salt and pepper, dredge with flour. Place in dripping pan and baste with melted butter. Allow ten minutes to the pound for roasting. Serve with Madeira or Currant Jelly sauce. Venison Steak or Chops Broiled or pan-broiled same as beefsteak or lamb chops, and serve with some acid sauce. CHAPTER V All green vegetables should be washed in cold water and cooked in boiling water. Salt may be added first or last according to preference. Allow one tablespoon salt to each quart of water. The time required for cooking depends upon the age and freshness of the vegetables. Time Table Artichokes . Asparagus, young Asparagus, old Beans, fresh . Beans, dried . Beets, young Beets, old Brussels sprouts Cabbage, young Cabbage, old Carrots, young Carrots, old Cauliflower Corn Dandelions Onions . Parsnips Peas Potatoes Salsify . Squash, summer Squash, winter Spinach and other greens Sweet potatoes Turnips for boiling Vegetables 45 to 60 minutes 15 to 20 minutes 30 to 50 minutes 1 to 2 hours 2 to 4 hours 60 minutes 3 to 5 hours 15 to 20 minutes 30 minutes 2 to 3 hours 30 minutes 1 to 2 hours 30 to 60 minutes 5 to 20 minutes 2 to 3 hours 60 to 90 minutes 1 to 2 hours 20 to 40 minutes 30 minutes 30 to 60 minutes 20 to 60 minutes 60 to 90 minutes 20 to 60 minutes 30 to 60 minutes 40 to 60 minutes 98 lowney's cook book Globe Artichokes Soak in cold water. Remove lower leaves and cut ends of others. Cook in boiling salted water forty -five minutes or until the leaves pull out. Drain. Serve with Bechamel or HoUandaise sauce or with drawn butter. Scalloped Globe Artichokes 2 cups cooked artichokes 2 cups white sauce 1 cup buttered crumbs Arrange in a scallop dish and bake until crumbs are brown. Jerusalem Artichokes Wash and scrub. Cook in boiling salted water. Serve with melted butter or white sauce. They may be marinated with French dressing and served cold. Asparagus Wash stalks, snap off all white tough part. Tie in bunch. Cook in deep kettle of boiling salted water. Stand bunch upright for the first ten minutes. Cook twenty to thirty minutes. Drain. Serve on buttered toast, spread with butter, and sprinkle with salt and pepper. White sauce or HoUandaise may be served. The asparagus may be broken in inch pieces, cooked until tender, mixed with white sauce, and served on toast. Shelled Beans Cook in boiling water until tender. Add salt after the first hour. Time of cooking depends upon age of beans. Drain. Serve with butter or cream or white sauce. Lima, kidney, or agricultural beans may be cooked in this way. String Beans Remove all strings. Cut in inch pieces. Wash, cook in boiling water fifteen minutes. Add salt and cook until tender. Drain, add butter, salt and pepper. A piece of salt pork cooked with beans is considered by many an improvement. Brussels Sprouts and Cabbage