Wash parsnips, cover with boiling water, add salt to season. Cook until tender – 35 to 50 minutes. Drain and cover quickly with cold water; rub off skins with the hands.

Cut in 1/4 inch slices, sprinkle with salt and pepper; dip in flour and fry to a golden brown in hot butter. Brown on one side, then turn and brown on the other.

Scrub, scrape, and cut carrots in small cubes. Wash, pare, and cut purple-top turnips the same. There should be 1 1/2 cups of each. Cover each, in separate pans, with boiling water and cook until tender. Add salt the last half hour of cooking. Drain well, toss together and reheat in 1 1/2 cups Thin White Sauce.

1 peck of spinach
(I tried to look this up. I think a peck is about 2 dry gallons.)
1/4 pound of bacon
Salt, pepper
1/3 cup butter
Few grains nutmeg
5 hard-cooked eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon finely chopped parsley
1/2 teaspoon grated onion
1/2 cup minced ham
cream salad dressing

Cook spinach the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with salt, pepper, and nutmeg.

Add butter, mix well and pack into an oval mold. Keep hot over hot water, cut eggs in halves lengthwise, remove yolks and rub through a sieve. Add ham, salt, pepper, parsley and onion juice.

Moisten with cream salad dressing to bind mixture together. Refill halves of eggs with this mixture, heaping it pyramid-like. Turn mold of spinach on hot serving dish and surround with stuffed eggs.

Wash peppers.  Slice thin, crosswise.  Remove seeds and hard tissue.  Dip slices in beaten egg, diluted with a little cold water.  Dip in bread crumbs.  Saute in a little butter, margarine, or shortening until brown on both sides.  Or fry in deep, hot fat (375 degrees) until browned.  Drain on paper towels.  One pepper will serve 2.

6 ears corn
2/3 teaspoon salt
1/8 teaspoon pepper
2 green peppers
2 tablespoons butter or margarine

Score the corn along each row and then cut from the cob with a knife.  Press out all the pulp from the cobs and season with the salt and pepper.  Remove the seeds and white connecting fiber from the peppers.  Mince them finely.  Cook for 5 minutes in the butter or margarine.  Add the corn and cook, stirring occasionally, for 15 minutes.

1.  Cook sweet potatoes in boiling water.
2.  When cooled enough to handle, peel, and slice lengthwise.
3.  Layer in baking dish.
4.  Sprinkle with sugar, cinnamon, salt, and bits of butter.
5.  Add water to half-cover.
6.  Bake until brown, basting often.

1.  Scrape parsnips thoroughly and parboil in salted water.

2.  Cut in slices lengthwise.

3.  Dip each piece in molasses, and fry in butter.

1.  Peel the turnips.

2.  Cut in one-inch cubes

3.  Boil until tender.  Then drain.

4.  Fry in butter until golden brown on both sides.

Cauliflower with Cheese Sauce

Select a medium-sized, firm cauliflower.  Trim off leaves, cut off stalk, and soak one hour (head down) in cold salt water to cover.  Cook (head up) until soft but not broken, about 30 minutes, in boiling salted water.

Drain and place carefully in a buttered, shallow baking dish, pour over 1 1/2 cups of cheese sauce (recipe below).  Sprinkle with buttered crumbs and place in oven until crumbs are browned.  Serve in baking dish.

Cheese Sauce

3 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
Few grains cayenne, if desired
1 1/2 cups hot milk
1/2 cup cheese, cut in small pieces

Melt butter in saucepan.  Add flour mixed with seasonings.  Stir to a smooth paste.  Let cook 1 minute, stirring constantly.  Pour on gradually hot milk and beat until smooth and glossy.  Add cheese and when melted, pour over cauliflower.

Cauliflower with Hollandaise Sauce

Cut off the leaves and stalks of the cauliflower.  Rinse it thoroughly, remove any discolored portions.  Separate into flowerets.  Soak in salted water – 1 tablespoon salt to 1 quart water – for one hour.

Boil rapidly until tender in boiling salted water, about 30 minutes.  Drain and serve with Hollandaise sauce.

Cauliflower is a versatile vegetable.  It can be boiled and served with a sauce as suggested.  It can be boiled, chopped, and seasoned with butter or bacon drippings.  It can also be used in a cream soup.

Here are four vegetable recipes to use your garden harvest including baked squash, browned sweet potatoes, turnips in cream sauce, and fried eggplant fritters.

Read more »

6 smooth, firm, ripe tomatoes
Corn (cut from the cob or canned)
1 tablespoon finely chopped green pepper
1/2 tablespoon finely chopped onion
Salt, pepper
1/2 tablespoon melted butter
Buttered bread crumbs

Preheat oven to 350 degrees.

Wash and wipe tomatoes and cut a slice from the stem end; scoop out the seeds and soft pulp.  Mix with the pulp an equal amount of corn, the green pepper, and onion.  Season with salt and pepper, add 1 1/2 tablespoons melted butter and another teaspoon salt.

Mix well and refill tomato cups; sprinkle tops with buttered crumbs.  Place tomatoes in a greased cake pan.  Bake till tomatoes are soft and crumbs are brown.

Here are recipes to use some of your garden harvest.  They include scalloped cabbage, escalloped string beans, and broiled tomatoes.

Read more »

2 tbsp. canola oil
1 medium onion, diced
1 medium bell pepper, diced
2 celery stalks, diced
1 (15 oz.) can tomatoes diced
1 medium head of cabbage, chopped
1/2 stick of butter
1 (16 oz) pkg. cheddar cheese
1 C milk
1 tsp. flour

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1.  Cut tomatoes in halves.

2.  Lay them in buttered baking dish.

3.  Sprinkle with buttered bread crumbs.

4.  Bake till brown.

2 1/2 cups boiled peas
3 tablespoons butter
1 cup grated cheese
3/4 teaspoon salt
1/8 teaspoon pepper

Mix ingredients and cook slowly until cheese melts.  Serve on buttered toast.

Serves 6