The Century Cook Book

by Mary Ronald

[CHAPTER VI.]

[Vegetables.]

• General directions, [200].
• Potatoes, boiled, [201].
• Mashed, [201].
• Cakes, [201].
• Rice, [202].
• Soufflé, [202].
• Roses, [202].
• Croquettes, [202].
• Balls, [203].
• Omelet, [203].
• Creamed, [203].
• Broiled, [204].
• Baked, [204].
• Stuffed, [204].
• Baked with meat, [204].
• Lyonnaise, [204].
• Fried, [205].
• Balls, fried, and straws, [205].
• Saratoga, [205].
• Puffed, [206].
• Sweet potatoes boiled, [206].
• “ Baked, [206].
• “ Browned, [206].
• “ Croquettes, [207].
• “ Purée, [207].
• Tomatoes, stewed, [207].
• Scalloped, [207].
• Stuffed, [207].
• Roasted, [208].
• Broiled, [208].
• Farci, [208].
• Green peas, [209].
• Purée of peas, [209].
• String beans, [209].
• Flageolets, [210].
• Lima beans, [210].
• Spinach, [210].
• Soufflé, [211].
• Chartreuse of spinach or cabbage, [211].
• Asparagus, [211].
• Tips, [212].
• Cabbage, [212].
• Boiled cabbage, [212].
• with cheese, [213].
• Swedish, [213].
• Hot slaw, [214].
• Brussels sprouts, [214].
• Cauliflower, [214].
• au gratin, [215].
• Egg-plant, [215].
• Stuffed, [215].
• Peppers, stuffed, [215].
• Chestnut purée, [215].
• Celery, stewed, [216].
• au jus, [216].
• Carrots and turnips, [216].
• Macédoine of vegetables, [216].
• Dried beans, [217].
• Boiled “ [217].
• Baked “ [217].
• Purée of beans, [217].
• Croquettes of Beans, [217].
• Beets, [217].
• Summer squash, [218].
• Parsnips, [218].
• Cucumbers, boiled, [218].
• Stuffed, [218].
• Lettuce stewed, [219].
• Onions, [219].
• Spanish onions, stuffed, [219].
• Corn on the ear, [220].
• Mock oysters, [220].
• Canned, [220].
• Succotash, [220].
• Artichokes, [220].
• Bottoms, [221].

[CHAPTER VII.]

[Farinaceous Foods used as Vegetables—Receipts for Macaroni—Cereals.]

• To boil rice, [222].
• Rice and tomatoes, [223].
• Parched rice, [223].
• Farina balls, [223].
• Hominy fried, [224].
• Cornmeal mush fried, [224].

[Receipts for Macaroni.]

• Macaroni, [224].
• Spaghetti, [225].
• Baked macaroni with cheese, [225].
• “ au gratin, [225].
• “ with tomato or other sauces, [225].
• Baked macaroni with minced meat, [226].
• Receipt for macaroni from Mrs. Maspero, [226].
• Sauce for macaroni, for rissotto, and for polenta, [226].
• Sauce for macaroni No. 2, [226].
• “ “ “ 3, [227].
• Polenta, [227].
• Risotto, [227].

[Cereals.]

• Oatmeal porridge, [227].
• Cracked wheat, [228].
• Cornmeal mush, [228].