The Toronto Cook Book

This vegetable must be very carefully washed. Place in kettle, sprinkle with salt, and let boil in its own steam, as spinach does not require water. Keep tightly covered and boil about thirty minutes. When done, drain, season with pepper, salt and butter, and garnish with hard-boiled eggs. Serve hot. Spinach a la Creme This is cooked as above. When done, take two tablespoons butter, a little nutmeg and stir over fire until warm, but do not allow to become oily; add one cup cream and a tablespoon powdered sugar, stirring the whole constantly over fire; after removing from fire, place spinach in dish and pour over cream. Serve hot. Vegetables Asparagus Cut stalks in equal lengths and boil in water with a little salt until tender. Prepare some nicely toasted bread, lay the asparagus on the toast and season with butter, salt and pepper, or pour over a little cream which has been scalded. , Boiled Parsnips Parsnips when large require boiling for one and a half hours. When done, split in halves, or they may be mashed, and serve with butter and cream or white sauce. Fried Parsnips Parsnips are very nice cut lengthwise and fried in butter until brown. Early Carrots Place in water and rub well with hand to remove skin, boil in salt water until tender; pour over a white sauce with a little lemon juice, and chopped parsley, if desired. Boiled Carrots Peel and boil two hours; cut in round slices and serve with butter and salt. Summer Squash When skin is tender they are nice for cooking; cut up and cook in a steamer; do not place in water, as it takes from the flavor; when done be very careful in lifting from steamer so as not to waste any of the squash; whip together, seasoning with butter, pepper and salt; add a little cream; serve. Squash The best kind of Winter squash is marrow, which should be pared, cut in small pieces, placed in stew pan and cooked over slow fire with very little water. When done, mash and serve with a little butter, pepper and salt. Celery Clean and wash heads; split each stock in three or four strips; let stand few minutes in cold water; drain and place in refrigerator to become thoroughly chilled ; serve when crisp. The Toronto Cook Book Stewed Celery Take ends of celery cut in small pieces and stew; when tender, add cream, butter and very little flour; season with pepper and salt. A little nutmeg may be added if desired. Spaghetti Take a handful of long sticks^ plunge into boiling salt water; boil until tender, drain, pour cold water over and serve with cream or tomato sauce, cheese and crumbs. The ingredients should all be placed in saucepan and allowed to become hot. This is delicious. String Beans Break off ends and string break into small pieces, and boil. If the beans are tender they will cook in one hour; when done, add salt and pepper to taste; serve with butter. Lima Beans Boil until tender, season with butter and salt; serve with cream. Peas Peas should never be washed after taken from pod. When shelling care should be taken to avoid getting any dirt or bits of pod mixed with them. Cook peas in only enough water to keep from burning. If early peas, they will take twenty minutes to cook; if older crop, twenty-five to thirty minutes. When done, drain and stir in enough butter to make them rich ; season with pepper and salt. Serve. Steamed Peas