1552 The Vegetable Industry in New York State 



as directed for half an hour ; then season with salt, add one level 

 tablespoon butter and one tablespoon pork drippings, duck fat or 

 goose fat, and one apple cut in small pieces. Thicken slightly by 

 dredging with a little flour. Cook until the apple is tender 

 enough to be thoroughly mixed with the cabbage. 



Fried Onions and Apples 



(From the Presbyterian Cook Book, Boonville, N. Y.) 

 Cut thin slices of salt pork and fry in saucepan. Fill dish with 

 sliced onions and apples, add a little water and cook until brown, 

 stirring often. Add a little pepper. 



COOKING SUMMER VEGETABLES 



Young, mild- juiced vegetables like green peas, beans, etc., should 

 be cooked slowly in a covered saucepan, with a small amount of 

 water, in order to develop their full flavor. When tender, drain, 

 season with butter, salt and a little sugar. A little milk or cream 

 may be added before serving. 



LEFT-OVER VEGETABLES 



There are as many possibilities in vegetable left-overs as in 

 those of meat, potatoes or bread. Vegetable hash is highly es- 

 teemed in New England, and may be looked for on the day after 

 a boiled dinner. Baked vegetable hash is made by melting one 

 tablespoon of butter in a frying pan, adding 1 pint of mixed 

 chopped vegetables (or any one vegetable alone), 1 pint of chopped 

 potatoes and W/% cups soup stock. Mix until heated, season well, 

 set in the oven and bake thirty minutes. 



Green Pea Croquettes 

 Take equal parts of left-over green peas and thick cream gravy 

 (made of 4 level tablespoons butter and 4 level tablespoons flour to 

 1 cup of milk). Season well and cool. Shape into croquettes, roll 

 in bread-crumbs, in beaten egg (adding 1 tablespoon of cold water 

 to each egg) and again in bread crumbs, and fry in deep fat. 



Vegetable Salads 

 Any left-over vegetables such as green peas, beans, asparagus, 

 carrots or beets may be served separately or in combination as a 



