Three cupfuls of flaked beans, three-fourths of a cupful of boiling
water, one-half teaspoonful of salt, one-fourth teaspoonful of paprica and
one Ggg, beaten✪ Flaked Bean Croquettes. Mix all ingredients, shape roll in rice flakes, beaten egg
iind flakes again; fry in hot Ko-nut until brown. W. W.
BAKED SALSIFY.
Scrape the roots, wash thoroughly, cut crosswise and boil till tender.
Make a cream sauce of one tablespoonful each of butter and flour rubbed
together, one pint of rich milk, salt and pepper and heat to boiling point.
Butter a baking pan, put in a layer of bread-crumbs, a layer of cream
sauce, a layer of salsify and so on till the dish is nearly filled. Pour
cream sauce over the last layer, then bread-crumbs and bits of butter ana
bake brown. Mrs. E. A. B.
4?4 VEGETABLES.
CORN CAKES.
One can of corn, three eggs, a small teaspoonful of salt, a tablespoon-
ful of sugar, a dash of pepper, a tablespoonful of flour and a lump of but-
ter the size of an ^✪ Corn Cakes^^. Beat the eggs thoroughly, melt the butter and mix
both with the other ingredients. Drop in well-buttered gem pans and
bake in a moderate oven. Miss Rurk.
CAULIFLOWER AU QRATIN.
Boil one whole cauliflower in salted water till tender, then drain and
cut rather coarsely. Mix one-half ounce of butter and one ounce of flour
together, stir it into one cupful of hot milk till it is thick and smooth, add
salt and pepper; stir in one ounce of grated Parmesan cheese✪ Cauliflower au Gratin and pour
this gently over the cauliflower, sprinkle cheese over the top and brown in
very hot oven. Serve hot. Mary.
POTATOES AND CORN.
Chop fine cold boiled potatoes and mix with cooked corn in propor-
tion of one cupful of potato to one-half cupful of corn; put three large
tablespoonfuls of good dripping into a frying pan. When thoroughly
heated serve. Ione Whipple.
VEGETABLES AU QRATIN.
Boil separately in salted water a head of cabbage, cut into pieces; use
any cold vegetables, green peas, asparagus, and the like. Lay some but-
ter into a tin pan, then cabbage, then grated cheese; again butter, peas,
cheese, and again until all is used, having the last layer of cheese. Bake
for one hour in a moderate oven. Emily Brooks.
TOMATOES WITH SHREDDED WHEAT BISCUITS.
Split into halves shredded wheat biscuits and place in baking pan.
Pour over sufficient milk to soak them and over each one a little melted
butter. Peel and cut in slices four or five tomatoes; place on the biscuits,
dust over a little salt and pepper and bits of butter. Carefully remove to
hot dish and serve. This is a very nutritious dish. Bake in quick oven
fifteen minutes. Alma Locke.
STUFFED ONIONS.
Boil white onions in slightly salted water for one hour, changing the
water twice. Lift them out and scoop out a portion from the center.
Fill the cavity with the dresslngof two tablespoonfuls of bread-crumbs, one
large teaspoonful of grated cheese, a little cream, salt, pepper✪ Stuffed Onions and a little
VEGETABLES. 475
of the onion which has been scooped out. Wrap each onion in a piece of
buttered tissue paper and twist the paper securely at the ends. Bake in a
buttered pan in a moderate oven nearly one hour. Remove the paper,
put into a deep dish, sprinkle over a little salt and pepper and pour over
melted butter. Mrs. J. H. T.
PARSNIP BALLS. ✪ Parsnip Balls
Page 328 · 6 recipe records on this page
Presented as published in 1917. 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
Three cupfuls of flaked beans, three-fourths of a cupful of boiling water, one-half teaspoonful of salt, one-fourth teaspoonful of paprica and one egg, beaten. Mix all ingredients, shape roll in rice flakes, beaten egg and flakes again; fry in hot coconut until brown. W. W.
BAKED SALSIFY.
Scrape the roots, wash thoroughly, cut crosswise and boil till tender. Make a cream sauce of one tablespoonful each of butter and flour rubbed together, one pint of rich milk, salt and pepper and heat to boiling point. Butter a baking pan, put in a layer of bread-crumbs, a layer of cream sauce, a layer of salsify and so on till the dish is nearly filled. Pour cream sauce over the last layer, then bread-crumbs and bits of butter ana bake brown. Mrs. E. A. B.
CORN CAKES.
One can of corn, three eggs, a small teaspoonful of salt, a tablespoonful of sugar, a dash of pepper, a tablespoonful of flour and a lump of butter the size of an egg. Beat the eggs thoroughly, melt the butter and mix both with the other ingredients. Drop in well-buttered gem pans and bake in a moderate oven. Miss Rurk.
CAULIFLOWER AU GRATIN.
Boil one whole cauliflower in salted water till tender, then drain and cut rather coarsely. Mix one-half ounce of butter and one ounce of flour together, stir it into one cupful of hot milk till it is thick and smooth, add salt and pepper; stir in one ounce of grated Parmesan cheese and pour this gently over the cauliflower, sprinkle cheese over the top and brown in very hot oven. Serve hot. Mary.
POTATOES AND CORN.
Chop fine cold boiled potatoes and mix with cooked corn in proportion of one cupful of potato to one-half cupful of corn; put three large tablespoonfuls of good dripping into a frying pan. When thoroughly heated serve. Ione Whipple.
VEGETABLES AU GRATIN.
Boil separately in salted water a head of cabbage, cut into pieces; use any cold vegetables, green peas, asparagus, and the like. Lay some butter into a tin pan, then cabbage, then grated cheese; again butter, peas, cheese, and again until all is used, having the last layer of cheese. Bake for one hour in a moderate oven. Emily Brooks.
TOMATOES WITH SHREDDED WHEAT BISCUITS.
Split into halves shredded wheat biscuits and place in baking pan.
Pour over sufficient milk to soak them and over each one a little melted
butter. Peel and cut in slices four or five tomatoes; place on the biscuits,
dust over a little salt and pepper and bits of butter. Carefully remove to
hot dish and serve. This is a very nutritious dish. Bake in quick oven
fifteen minutes. Alma Locke.
STUFFED ONIONS.
Boil white onions in slightly salted water for one hour, changing the water twice. Lift them out and scoop out a portion from the center. Fill the cavity with the dresslngof two tablespoonfuls of bread-crumbs, one large teaspoonful of grated cheese, a little cream, salt, pepper and a little
of the onion which has been scooped out. Wrap each onion in a piece of
buttered tissue paper and twist the paper securely at the ends. Bake in a
buttered pan in a moderate oven nearly one hour. Remove the paper,
put into a deep dish, sprinkle over a little salt and pepper and pour over
melted butter. Mrs. J. H. T.
PARSNIP BALLS.
Records on this page
Baked SalsifyFlaked Bean CroquettesCorn CakesCauliflower au GratinStuffed OnionsParsnip Balls