 |
|||||
|
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 2067 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 Kohl-rabi Grape Jelly Sour Milk Cookies Quark Strudel (dutch Cheese) Cauliflower Least Viewed Recipes from The International Jewish Cook BookSautÉd Cornmeal MushDuck À La Mode In Jelly Baba À La Parisienne Red Pepper CanapÉs SautÉd Fish Pea PurÉe SautÉd Mushrooms Sweet EntrÉe Of Ripe Peaches GlacÉ For Candies MÉlange Chicken À La Sweetbread CafÉ À La GlacÉ Boned Smelts, SautÉd Baked Bass À La Wellington Gansleber PurÉe In Sulz |
||||||||||||||||||||
| Home Made Cookies.ca | ||||||||||||||||||||||
