InformationalPrivacy
| VIEW THE MOBILE VERSION of www.homemadecookies.ca | Informational Privacy |
 |
|||||
|
Other Recipes from VEGETABLESSalad Dressing Without OilAsparagus Aux Milanaise Corn Au Gratin Chonfleur Au Gratin Okra Potato Cream Sweet Potatoes Chili Beans To Boil Rice Raisin Stuffing Asparagus Canned Asparagus Artichokes (french Or Globe) Jerusalem Artichoke Beet Greens Boiled Beets Baked Beets Sour Buttered Beets Celeriac PurÉe Of Celeriac Cauliflower Spanish Cauliflower Cauliflower With Brown Crumbs Scalloped Cauliflower Cauliflower (roumanian) |
RAISIN STUFFING(Vegetables) - (The International Jewish Cook Book)Take three cups of stale bread crumbs; add one-half a cup of melted chicken fat, one cup of seeded raisins cut in small pieces, one teaspoon of salt and one-fourth teaspoon of white pepper. Mix thoroughly. All vegetables should be thoroughly cleansed just before being put on to cook. Green vegetables; such as cabbage, cauliflower and Brussels sprouts, should be soaked heads down in salted cold water, to which a few spoons of vinegar may be added. To secure the best results all vegetables except beans, that is the dried beans, should be put in boiling water and the water must be made to boil again as soon as possible after the vegetables have been added and must be kept boiling until the cooking is finished. In cooking vegetables, conserve their juices. The average housewife pours down the sink drainpipe the juices from all the vegetables which she cooks; she little realizes that she thus drains away the health of her family. Cook vegetables with just sufficient water to prevent them from burning, and serve their juices with them; else save the vegetable "waters" and, by the addition of milk and butter convert them into soups for the family use. Such soups, derived from one or several vegetables, alone or mixed together, make palatable and healthful additions to the family bill-of-fare.
VoteViewed 1901 times. |
Most Viewed Recipes from The International Jewish Cook BookCookiesBaked Crab-apple Preserves Stewed Prunes Boiled Lettuce Damson Jam Chocolate Cookies Parve Cookies Imberlach Pickled Beef Tongue Crullers Grape Jelly Kohl-rabi Sour Milk Cookies Quark Strudel (dutch Cheese) Cauliflower Least Viewed Recipes from The International Jewish Cook BookSautÉd MushroomsChicken À La Italienne SautÉd Fish Boned Smelts, SautÉd Sweet EntrÉe Of Ripe Peaches Fillet Of Sole À La Mouquin Baked Bass À La Wellington Baba À La Parisienne Pudding À La Grande Belle Anchovy CanapÉs With Tomatoes Fillet De Sole À La Creole Chicken À La Sweetbread Gansleber PurÉe In Sulz Duck À La Mode In Jelly Strawberries À La "bridge" |
||||||||||||||||||||
| Home Made Cookies.ca | ||||||||||||||||||||||
