FERRY & CO., DETROIT, MICH. 



U 



■ iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii iiiiiiiiiiiiiiii nil nil iiiiiiiiii iiiiiiiiiiii I iinii iiii 



I COOKING RECEIPTS 



■ niiiiiiiiiiMiiiiiiiininiiniiiiiiiiniiniiiiiininiiniiniiiiinniiiiiinininiiniiniiiiiiiiiiiiiiiiiniiiiiiiiiiiiniiniiiiiiiiiiiniiniiiiiiiiiiKnnn 



Good vegetables are delicious when properly cooked. They are among the choicest dishes that can be 

 obtained. Fortunately as the price of meat has advanced the quality of vegetables has improved. From mo- 

 tives of economy, pleasure and health, no housekeeper can afford to overlook the home garden as a main source 

 of food supply, especially if there are children in the family. Moreover since the appearance of food has 

 much to do with its digestibility the garden can minister to health through the sense of sight also, for from 

 the garden come the little extra things which make the difference between a dainty table and one that is com- 

 monplace or unattractive. Vegetables from the home garden are so fresh that proper cooking and serving 

 add the last touches needed for perfection. 



Few people realize what a variety of dishes the garden affords. The range is great. Also there are many 

 excellent ways of cooking the same thing. We hope the following pages will help you to share in the oppor- 

 tunities that a little care and attention make possible to every one. 



General Suggestions 



Cooking vegetables in hard water requires more time than is mentioned in these receipts. 



It is essential to avoid overcooking vegetables, as you lose thereby their delicacy of flavor, and if pro- 

 longed it usually makes them tough or tasteless. 



The age and freshness of vegetables determine the time required for proper cooking. Cabbages, beets and 

 carrots fresh from the garden will cook more quickly and are much better flavored than those taken from 

 ■cold storage, or those which have become wilted on the market. Kven from your own garden, vegetables 

 freshly gathered have a more delicate flavor and require somewhat less cooking than those that have become 

 slightly wilted. 



Always cook strong flavored vegetables such as cabbage, onions and turnips in uncovered vessels; also 

 cook uncovered all vegetables whose color you wish to retain, such as young peas, beets and rhubarb. 



Thoroughly wash all vegetables in clean, cold water before preparing for cooking. Spinach may be 

 washed to advantage as many as eight times. 



Unless otherwise directed, all spoon measurements are level. 



Soak in cold water half an hour before cooking all leaf and stalk vegetables such as turnips, cabbage and 

 celery. 



Start all vegetables in boiling water. Salt most vegetables after half done. 



See page 16 for sauces to go with vegetables. 



ASPARAGUS 



This is one of the earliest and most delicious of 

 spring vegetables. Where space is available a per- 

 manent bed 8 or 10 feet square will be found a valuable 

 addition to the home garden. 



CREAMED ASPARAGUS 



Prepare asparagus by washing, trimming, and cit- 

 ting into Yz inch pieces. Boil about 25 minutt-^' 

 except the tips which should not be put in till the 

 last 10 minutes. Drain and serve with white sauce 

 (see page 16), or in bread cases, saving out the tips 

 to use as a garnish. 



ASPARAGUS ON TOAST WITH 

 SAUCE 



BUTTER 



Trim the hard or tough end from lower part of 

 stalk, wash, remove scales and tie with a piece of 

 soft twine or tape. Cover with boiling salted water 

 and cook until tender, or from 20 to 30 minutes, 

 leaving tips above water the first 10 minutes. Lift 

 bunches out of water by tape, drain, remove tape and 

 lay on pieces of toast. Serve with butter, or a sauce 

 made as follows: 



yi cup butter y. 



y2 teaspoon salt 



yi teaspoon pepper ^ 



Put butter in a bowl, and work with a wooden 

 spoon until creamy, add salt, pepper, and parsley, 

 then lemon juice very slowly. 



teaspoon finely 



chopped parsley 

 teaspoon lemon juice 



ASPARAGUS WITH HOLLANDAISE SAUCE 



Prepare asparagus same as for asparagus on toast. 

 Serve with Hollandaise sauce (see page 16). 



BEANS 



Beans, in their many varieties are among the most 

 valuable and extensively used of all vegetables. 

 With the exception of the limas all are suitable when 

 oung for use as snaps. 



CREAMED NEW SNAP BEANS 



Take 2 quarts of beans, cut in half-inch pieces and 

 wash carefully; drain and cover with boiling water; 

 boil until tender. Do not cover beans while cooking 

 Drain and cover with white sauce (see page 16) 

 made with either butter or bacon drippings. The 

 bacon drippings improve the flavor of the beans and 

 are much less expensive than butter, 



SHELL BEANS 



Dry beans should be thoroughly washed and picked; 

 and are much improved in quality if allowed to soak 

 in cold water a couple of hours before cooking. Cook 

 from 1 to 1 >^ hours in a sufficiently small quantity of 

 water so that there will be none to drain off when 

 beans are fully cooked. 



LIMA BEANS 



Lima beans are most delicious when used as green 

 shells, especially if freshly shelled and pods are not 

 too mature. 



