Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

by Woman's Institute of Domestic Arts and Sciences

VEGETABLE COMBINATIONS

128. The recipes given for the various kinds of vegetables pertain in most cases to merely one vegetable, and this is the way in which this food is usually prepared. However, there are times when it is an advantage to combine two or more vegetables. For instance, it is sometimes desired to give additional variety to the menu or to utilize small quantities of vegetable that alone would not be sufficient to serve the family. Then, again, two vegetables are often prepared together in order to obtain an attractive color combination. In view of these facts, several recipes for the most usual combinations of vegetables are here given, so that the housewife may not be at a loss when she wishes to combine two or more vegetables. It must not be thought that these are the only combinations that can be prepared, for often vegetables can be combined to suit the housewife's taste and needs.

129. CARROTS AND PEAS.--If an attractive combination, as well as an appetizing dish, is desired, carrots and peas should be prepared together and served with butter or a vegetable or a cream sauce. This combination may be served plain, but if there are any mashed potatoes on hand and an attractive dish is desired, it may be served in potato rosettes, as shown in Fig. 21.

Clean and scrape the desired number of young, tender carrots, and cut them into dice about the size of the peas that are to be used. Shell an equal quantity of green peas. Put the two vegetables together in boiling salted water and cook until tender. If there is any possibility that the carrots will not cook in as short a period of time as the peas, cook them for some time before adding the peas. When tender, pour off the water, add additional salt, if necessary, and pepper, and dress with butter or, if preferred, with a vegetable or a white sauce. Heat through thoroughly and serve.

If it is desired to serve the carrots and peas in the rosettes mentioned, force hot mashed potato through a pastry tube and form the required number of rosettes on a platter, as shown. In the center of each rosette put a spoonful or two of the carrots and peas.

In case fresh peas cannot be secured, canned peas may be substituted. When this is done, the carrots should be cooked until tender and the peas added just before the sauce is poured over the vegetables.

130. SUCCOTASH.--A combination of fresh shelled beans and sweet corn is known as succotash. To prepare this dish, shell the beans and put them to cook in boiling salted water. Cook until they are tender and the water has boiled down until it is greatly reduced in quantity. Then cut an equal amount of corn from the cob and add to the beans. Cook for a few minutes longer or until the water is sufficiently reduced, so that the combination may be served without pouring any water off. Dress with butter and season with pepper and, if necessary, additional salt.

During the winter, when green corn and fresh beans cannot be secured, succotash can be made by using dried or canned corn and dried beans.

131. CORN AND TOMATOES.--A somewhat unusual vegetable combination is made by cooking tomatoes and green corn together.

Prepare the desired number of tomatoes in the usual way for stewing and cut an equal amount of sweet corn from the cob. Put the two vegetables together in a saucepan and cook until the tomatoes are well stewed. Season with salt, pepper, and sugar, if desired, and add a small piece of butter. Serve hot.

132. CORN, STRING BEANS, AND TOMATOES.--Those who care for the combination of corn and tomatoes will find beans a very agreeable addition to this dish.

Prepare the corn and tomatoes as explained in Art. 131, and to them add young, tender string beans that have been previously cooked in boiling salted water. Add the desired seasoning and a small amount of butter. When thoroughly heated, serve.

133. PEAS AND POTATOES.--As a rule, the first green peas and the first new potatoes come into the market at about the same time. If a delicious combination is desired, these two vegetables should be cooked together and then dressed in any desirable way.

Select small potatoes, scrape them, and put them to cook in boiling salted water. Shell an equal amount of green peas, and add them to the potatoes about 20 minutes before the potatoes become tender. Cook until both vegetables are tender, and then drain the water from them. Dress with butter, vegetable sauce, cream sauce, or thin cream and serve.

134. TURNIPS AND POTATOES.--Persons who are likely to find the flavor of turnips disagreeable can usually eat them when they are combined with potatoes.

Pare an equal number of Irish potatoes and turnips and cut them into thick slices. Put them to cook in boiling salted water and cook with the cover off the kettle until both are tender. Drain and dress with butter or add butter and mash together. Serve hot.

135. NEW ENGLAND BOILED DINNER.--A combination of food that is much used by the people of the New England States and has become famous throughout the United States, consists of corned beef, potatoes, turnips, and cabbage. As may well be imagined, such a combination forms practically all that is necessary for a home dinner.

Select a good piece of corned beef and put it to cook in boiling water. About 30 minutes before the beef has finished cooking, add additional water, if necessary, and into this place an equal quantity of Irish potatoes, turnips, and cabbage prepared in the required way and cut into thick slices or chunks. Cook until the vegetables are tender. Then remove the beef to a platter, surround with vegetables, and serve.