FERRY & CO., DETROIT, MICH 



13 



CREAMED CARROTS 



Wash, scrape and cut the carrots into small cubes, 

 put on to boil with boiling water enough to cover; 

 boil until tender, without a cover. Serve with white 

 sauce. 



CARROTS AND PEAS 



Wash, scrape, and cut carrots in strips, cubes or 

 fancy shapes; cook until soft in boiling salted water. 

 Drain, add an equal quantity of cooked green peas. 



Season with butter, salt, and pepper, or serve with 

 white sauce. 



CARROTS AND ONIONS 



Fry out bacon cut fine or use half lard and half 

 butter. Put in some finely cut onions (two fair 

 sized bulbs to a quart of carrots) and fry a golden 

 brown. Have carrots scraped and cut in small 

 pieces. Add about a half glass of hot water, cover 

 tightly and cook over a slow fire for about two hours 

 or until the carrots are done. Season to suit. 



CAULIFLOWER 



Cauliflower, although one of the most delicious 

 vegetables, is but little grown except by professional 

 growers, because of the erroneous notion that it is so 

 difficult to grow that only skilled gardeners can pro- 

 duce it. The flavor is more delicate than cabbage; it 

 is also more easily digested, and may be served in so 

 many attractive ways that it is surely worthy of 

 more general use. 



CREAMED CAULIFLOWER 



Remove leaves, cut stem off close, and let stand 

 from fifteen minutes to one-half hour in salted water. 

 Put it stem side down in boiling water sufficient to 

 cover it, to which has been added one teaspoon salt. 



Cook uncovered from one-half to one hour, drain, 

 separate florets and reheat in one and one-half cups 

 white sauce. Hollandaise sauce may be used in place 

 of the white sauce (see page 16). 



CELERY 



Regarded as one of the most appetizing fall and 

 winter vegetables for eating uncooked. It is very 

 palatable and nutritious when cooked, and is also 

 a desirable addition to many soups and stews. 



CREAMED CELERY 



Wash, scrape and cut celery into inch pieces, and 

 cook about 20 minutes, or until soft, in boiling salted 

 water; drain, and to two cups celery add one of 

 white sauce. 



SCALLOPED CELERY 



Mix boiled celery with a thick white sauce and pour 

 into a buttered baking dish arid cover with a layer of 

 grated cheese and buttered crumbs. Brown in hot 

 oven. 



CORN 



Corn, especially the sweet or sugar varieties, is one 

 of the most generally cultivated of all vegetables. It 

 is extremely high in amount of food content, contain- 

 ing one-third more food value, pound for pound, than 

 whole milk. Not only is it a very palatable and nu- 

 tritious table food that may be served in a number of 

 ways, but is also one of the standard sorts for canning. 



BOILED CORN 



Green corn for boiling is decidedly superior in 

 quality if picked just before cooking, its excellent 

 qualities being greatly diminished if ears have become 

 withered or stale. 



Remove husks and silky threads. Cook ten to 

 twenty minutes in boiling water. Place on platter 

 covered with a napkin; draw corners of napkin over 

 corn, or cut from cob and season with butter and salt. 



ROAST CORN 



To roast sweet corn leave the husks on the cob, put 

 in a slow oven and bake one-half hour. Do not re- 

 move husk till ready to serve. 



CORN FRITTERS 



One dozen ears of sweet corn, grated, three beaten 

 eggs, two tablespoons^, milk, two tablespoons flour, 1 

 teaspoon salt and a little pepper. Bake in small cakes 

 on a griddle with plenty of butter. Serve hot. 



CUCUMBERS 



This is one of the vegetables that can be grown to 

 perfection by any one who can control a few square 

 yards of reasonably good soil. Every family should 

 be supplied from their own garden, since the fruit is 

 so much better when gathered frash from the vines as 

 desired for use than it is in the more or less wilted 

 condition in which it is found on the market. The 

 popularity of the cucumber is due largely to its pleas- 

 ant flavor when served uncooked as an appetizer. It 

 is also largely used for salads, either alone or in combi- 

 nation with other vegetables, and while not usually 

 regarded as a cooking vegetable, we believe the f9l- 

 lowing receipts worthy of a trial. 



BOILED CUCUMBERS 



Old cucumbers may be pared, cut in pieces, cooked 

 until soft in boiling salted water, drained, mashed, 

 and seasoned with butter, salt and pepper. 



FRIED CUCUMBERS 



Pare cucumbers and cut lengthwise in one-third 

 inch slices. Dry, sprinkle with salt and pepper, dip 

 in crumbs, egg, and crumbs again, fry in deep fat and 

 drain. 



EGG PLANT 



The egg plant is increasing in popularity as a palat- 

 able substitute for meat. When cooked in fat it has 

 considerable food value, and when properly prepared 

 will be found as desirable as many of the better 

 known vegetables. 



FRIED EGG PLANT 



Peel and cut an egg plant into one-quarter fnch 

 slices, dust with salt and pepper, roll in beaten egg 

 yolk, then in fine bread crumbs, and fry in deep fat. 



STUFFED EGG PLANT 



1 egg plant 1 beaten egg 



1 cup softened stale bread crumbs Salt, pepper and 



2 tablespoons butter paprika to taste 

 y2 tablespoon finely chopped onion 



Cook egg plant fifteen minutes in enough boiling 

 salted water to cover. Cut a slice from the top and 

 remove pulp, taking care not to come too close to the 

 skin. Chop pulp and add crumbs. 



Melt butter in frying pan, add onion and fry five 

 minutes. Add chopped pulp, crumbs and seasoning 

 and cook five minutes. Let cool slightly, add beaten 

 egg and refill egg plant. Cover with buttered bread 

 crumbs (>^ tablespoon melted butter to }4 cup 

 crumbs) and bake twenty-five minutes in a hot oven. 



