FoodNetArchive

Lowney's cook book

1907

Page 41 · 15 recipe records on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Peel, cover with boiling salted water. Change water every ten minutes until tender. Drain, and add milk to cover. Reheat, season with butter, salt and pepper ; or serve with white sauce ✪ Carrots ; or scallop with white sauce and crumbs ; or stuff. When boiled, remove hearts, and fill the space with finely chopped peppers. Surround with white sauce. Bake, and baste with butter. Salsify, or Oyster Plant Scrape, wash, and cook until tender. Drain, mash, sea- son, and saute in butter ; or cut in inch lengths, dip in fritter batter, and fry in deep fat. Parsnips Wash, scrape, and cook in boiling salted water until ten- der. Cut in halves, spread with salt and butter, and serve hot ; or mash, season, and saute in butter. 102 lowney's cook book Stuffed Peppers See recipes under head of Vegetable Entrees. Boiled Macaroni Break in inch pieces and wash. Cook in boiling salted water until tender. Drain, season with salt, pepper, and butter✪ Boiled Macaroni, and serve hot. Macaroni with Sauce Prepare as for Boiled Macaroni. Drain, and reheat in cream sauce, tomato sauce, or Becliamel sauce✪ Macaroni with Sauce. Baked Macaroni Prepare boiled macaroni. Drain, arrange in layers in a buttered baking dish with white sauce and cheese. Cover with buttered crumbs✪ Baked Macaroni, and bake until crumbs are brown. Macaroni Baked with Tomatoes Arrange layers of cooked macaroni, stewed and sea- soned tomato, and chopped green pepper. Dot each layer with butter. Cover all with buttered cracker crumbs✪ Macaroni Baked with Tomatoes. Bake in hot oven. Boiled Rice Wash one cup rice and drain. Fill a four-quart sauce- pan one half full of boiling salted wate✪ Boiled Ricer. Place on hot- test part of range. Wlien boiling rapidly, sprinkle in the rice slowly, not to stop the boiling. Cook until tender, adding more water if needed. Drain in a colander, and place in the open oven to dry. Rice cooked in this way will have every grain separate. Summer Squash Wash and cut in quarters. Cook in boiling salted wa- ter until tender. Drain in cheese cloth. Add butter, salt and pepper✪ Summer Squash. Reheat and serve. VEGETABLES 103 Winter Squash Cut squash, remove seeds, and steam or boil until soft. Remove squash from shell. Add butter, salt and pepper✪ Winter Squash. Reheat and serve. Baked Squash Cut in pieces for serving. Remove seeds and stringy portion, brush with molasses, season with salt and pepper. Bake until soft, add butter✪ Baked Squash, and serve in shell. Broiled Tomatoes Cut tomatoes in halves. Sprinkle each half with salt, pepper, and fine bread crumbs, and broil five minutes. Slip on to hot platter, dot with butter✪ Broiled Tomatoes, place in the oven for five minutes. Serve hot. Fried Tomatoes Cut tomatoes in quarters lengthwise ; season with salt and pepper, dip in batter✪ Fried Tomatoes, and fry in deep fat. Sauted Tomatoes Slice tomatoes ; season with salt and j^epper. Dip in crumbs, egg and crumbs, and saute in hot frying pan. Serve on hot buttered toast. Scalloped Tomatoes Arrange in layers canned tomatoes and bread cut in cubes, sprinkle each layer with salt and pepper✪ Sauted Tomatoes, dot with butter. Bake one half hour. For variety rub dish with onion before putting in tomato. Stuffed Tomato Cut a thin slice from smooth end of tomatoes. Scoop out pulp, mix with an equal quantity of cold cooked rice, macaroni, or bread crumbs. Add salt, pepper, butter and 104 LOWNEY^S COOK BOOK a few drops of onion juice✪ Stuffed Tomato. Refill tomato shells, cover with tops, and bake one half hour. Peas ✪ Peas