Okie Legacy

 

Vegetables

• 1930s Home Comfort Cookbook -- 5 Recipe(s)
• Helen inderlied, Buffalo, OK -- 1 Recipe(s)

Asparagus -- From 1930s Home Comfort Cookbook

Vegetarian: Yes

Do You Like Asparagus? One of my favorite vegetables if they are fresh and NOT canned. This Asparagus recipe came from the Home Comfort Wrought Iron Range Company Cookbook that was printed around the 1930s or mid 1930s and given out with the Model CB Wrought Iron Range.

2 cups Fresh Asparagus Tips, boiled in salted water
1 Cup milk
2 Eggs, beaten lightly
1 tsp. butter
pepper to taste

Boil 2 cups asparagus tips in salted water 15 minutes, then drain; meaantime, make a cream sauce by boiling 1 cup milk in a double boiler, then pour part of it over 2 eggs, beaten lightly, and adding this to rest of milk in boiler, stirring vigorously throughout process until sauce begins to thicken; add 1 teaspoon butter, season with pepper, and remove; arrange asparagus on toast, and pour sauce over it; or, but asparagus in small lenghts, mix with sauce, and serve in pastry patties.

OR... Cook asparagus as above, and serve with a sauce of 3 Tablespoons melted butter, seasoned with a little lemon juice, red pepper and salt to taste; serve on toast or croutons.

OR... Wash asparagus, tie in bunches, and boil until tender; arrange on warm plates or on toast; serve with sauce as above, or with thick cream tomato sauce.

Submitted on 6/23/2002 by: LindaWagner

Hints On Vegetables -- From 1930s Home Comfort Cookbook

Vegetarian: Yes

These vegetable cooking hints came from the Wrought Iron Range Company Cookbook that was printed around the 1930s or mid 1930s and given out with the Model CB Wrought Iron Range.

Fresh peas and Citrous fruits

It is a mistake to shell fresh peas and allow them to stand overnight, but, after being shelled, they should be kept in a covered dish, as they become toughened when exposed to the air for a short time.

Citrous Fruits are a classification of such vegetable fruits as citron, cantalopes, and melons. Special preparations of these fruits will be found in subsequent recipes.

Submitted on 6/23/2002 by: LindaWagner

Cooking Vegetables Hints -- From 1930s Home Comfort Cookbook

Vegetarian: Yes

These vegetable cooking hints came from the Wrought Iron Range Company Cookbook that was printed around the 1930s or mid 1930s and given out with the Model CB Wrought Iron Range.

potatoes, turnips, parsnips, carrots and other tubor and root vegetables

Do not peel such vegetables as potatoes, turnips, parsnips and carrots in very warm water, even in cold weather, nor allow them to set on the range for a time before boiling. Potatoes, particularly, may thus be spoiled before cooking, and cannot be restored to proper condition. The damage is done. Young potatoes, parsnips, and carrots should always be scraped, not peeled. Young vegetables should never be allowed to biol too long. Tomatoes and beets are readily peeled by scalding. The thin skin may then be slipped off without trouble.

Tuber and root vegetables, especially potatoes, should not be pared several hours before cooking, and allowed to stand; but, if prepared for even a short time before cooking, they should always be kept submerged in cold water until time for cooking, to prevent discoloration. After they are cooked, they should be immediately drained to prevent them from absorbing the water and becoming soft and unwholesome. Potatoes, especially, should immediately be salted to render them dry and mealy, allowing them to more readily absorb further seasoning, if added.

Submitted on 6/23/2002 by: LindaWagner

Cooking Root Veggies -- From 1930s Home Comfort Cookbook

Vegetarian: Yes

These vegetable cooking hints came from the Wrought Iron Range Company Cookbook that was printed around the 1930s or mid 1930s and given out with the Model CB Wrought Iron Range.

Root Vegetables and Tubers

Root vegetables and tubers should be cooked in a vessel provided with a cover, while those classified as greens should always be cooked in an open vessel. Vegetables should be set to cook in a small amount of boiling water, which should be kept replenished as it evaporates, enough to cover. color, as well as flavor and nutrition are thus retained to maximum. Strongly flavored vegetable, such as cabbage and onions, may be boiled in a greater amount of water to lessen the strength, if desired.

Submitted on 6/23/2002 by: LindaWagner

Cooking Vegetables -- From 1930s Home Comfort Cookbook

Vegetarian: Yes

These vegetable cooking hints came from the Wrought Iron Range Company Cookbook that was printed around the 1930s or mid 1930s and given out with the Model CB Wrought Iron Range.

Fresh Vegetables

While boiling does not preserve the juices of vegetables so well as steaming, it is nevertheless, the method in universal use, since it requires much less cooking time. In the boiling of most vegetables, soft water should never be used, as it materially softens the fibres, tears down the cells, and allows practically all the food values to escape. Hard water, on the other hand, strenghtens the cell walls and retains a desirable firmness of the vegetable, preserving its food value to the maximum. Since soda tends to soften water, a small amount about a teaspoonful to the quart may be used in the water for parboiling such fibrous vegetables as matured turnips, parsnips, or celery, and such dried vegetables as beans and peas, in order to render the fibers tender; but, after this has been accomplished, the vegetable should be carefully rinsed before proceeding with the regular boiling, which should be finished in hard water. Salt added to the water hardens it to a limited degree and raises the boiling point, making this a desirable process in regular boiling, since by the regulation of the use of both salt and soda any vegetable may be made tender, at the same time kept firm and nutritious.

Submitted on 6/23/2002 by: LindaWagner

Holiday Vegetable Trio -- From Helen inderlied, Buffalo, OK

Vegetarian: Yes

1 Pkg., frozen in cheese sauce - Cauliflower
1 Pkg, frozen Nuggets in butter sauce - Carrots
1 Pkg., frozen in butter sauce - Brussel sprouts
1 2 oz. Jar, drained - Pimentos
2 tsp. - Mustard
2 Tbs., slivered - Almonds

Cook vegtetales according to directions. Turn into serving bowl and stir in pimentos, mustard and almonds.

Submitted on 4/21/2002 by: LindaMcGill-Wagner