VEGETABLES
Peel potatoes of uniform size, cover with boiling water, and cook until tender, salting the water in which they are cooked when the potatoes are about half done. Drain off the water, then with a fork or wire potato-masher beat to a fluff in the same saucepan in which they have been cooked. When entirely free from lumps add for every pint of potatoes about one-third of a cup of hot milk, a tablespoonful of butter, and salt and pepper to season. Whip until as light as a feather. Heap in a hot dish, but do not smooth the top; leave it piled lightly. If necessary to keep hot for some time, set the pan containing the potato in a saucepan of hot water, but leave uncovered or cover lightly with a single fold of cheesecloth. Mashed potatoes left over may be utilized in a variety of ways. To make potato pompon take the potato up by spoonfuls and make into balls. Roll in beaten egg, then in bread or cracker crumbs and fry like doughnuts in hot fat. A little minced onion, parsley, or nutmeg may be mixed with the potato if desired; or make a potato omelet by adding to a cupful of mashed potatoes one cup of sweet milk, three eggs well beaten, a tablespoonful of flour, and a little salt. Mix until smooth, turn into a heated frying-pan, with a tablespoonful melted butter, and fry both sides, turning when brown. Mashed potatoes left over may also be added to shredded codfish for codfish balls, may be mixed with well-beaten egg yolks made into flat cakesand fried in butter, or baked in a buttered tin in the oven, or mixed with a little grated cheese, put into ramequins or a buttered pudding-dish with a layer of cheese on top and baked until brown.
Mrs. M. Harris
Season one can tomatoes with one teaspoonful onions, chopped; two dashes pepper, one teaspoonful salt. Begin by covering bottom of baking dish with bread crumbs, spread with bits of butter and a layer of tomatoes. Follow with a second layer of bread crumbs and tomatoes. Cover the top with buttered crumbs and bake in oven until a light brown.
Mrs. Niprut
Chop cold boiled potatoes and season them to taste with salt, pepper, and a little onion juice. Put a couple of tablespoonfuls of drippings in the frying-pan, turn in the potatoes, press them into a solid cake, and cook them very slowly until they are covered on the under side with a brown crust. Turn them out onto a plate with the brown side upward.
Mrs. Israel
Cut from the cob enough green corn to fill a pint measure; then take two-thirds of a pint of Lima beans; let them stew in enough water to cover them. When tender season with butter, pepper, and salt; if too thin, thicken with flour.
Mrs. Solomon
Pick over your spinach carefully and wash in several waters. Let boil for fifteen minutes. Drain, then chop very fine; season with salt. Put on a pan, add a little fat or butter, rub a teaspoonful flour in same, add the spinach, also a little soup stock. Just before serving add the beaten egg; garnish with hard-boiled eggs.
Mrs. Hirsch
If canned peas are used, heat, add a teaspoonful of sugar, some chopped parsley and a teaspoonful flour to thicken, a piece of fresh butter.
Mrs. Frank
Scrape the roots and lay in cold water at once; cut in thin slices; put into a stew-pan with enough salt water to cover them. Stew until tender. Pour off the water, add milk and let boil for ten minutes, add butter, salt, and pepper, and thicken with flour.
Mrs. Ball
Pare, cut lengthwise, salt, and put them around roast meat or poultry of any kind. Roast three-quarters of an hour or until brown.
Mrs. Freedman
Let tomatoes cook slowly for ten minutes. Season with salt, pepper, a lump of butter, and a teaspoonful of brownsugar. Do not allow them to cook but a few minutes longer; if the sauce is too thin, thicken with a little corn starch.
Mrs. Goodman
Boil first, then scrape and slice them. Put beets into a stewing-pan with a piece of butter rolled in flour, some boiled onion and parsley chopped fine, a little vinegar, salt, and pepper. Let stew one-quarter of an hour.
Mrs. M. Cohen
Beets retain their sugar if baked instead of boiled. Turn with a knife frequently, as fork allows juice to run out. Remove skin, slice, and serve with butter, salt, and pepper on slices.
Mrs. M. Cohen
Wash one quart of okra pods and slice. Then strain three-fourths of a cup of canned tomatoes, pressing the pulp through a sieve. Put this all into a pot with two cupfuls of meat stock, a large onion sliced, a red pepper cut fine (remove the seeds), salt and white pepper. Let simmer for three-quarters of an hour. In the meantime boil one cup of rice; drain and dry the rice in the oven with the door open; add last one tablespoon of powdered gumbo to the okra, turn around the rice, which is heaped in a mound in the centre of a dish.
Mrs. Holtzman
To cook GOODMAN’S macaroni properly have plenty of salted water boiling, then boil the macaroni rapidly (uncovered) until tender, which generally takes twenty to twenty-five minutes. Always put the macaroni in boiling water and never add cold water while boiling.
Break the package of GOODMAN’S macaroni in convenient lengths into a deep vessel, nearly filled with boiled salted water. Boil till tender, stirring occasionally from the bottom. When cooked, drain off the water through a colander, then add one-half cup milk; place on the fire till it boils, then stir in a little flour, add a piece of butter and serve.
Boil GOODMAN’S macaroni in salted water for ten minutes, then drain and blanch in cold water. Boil some milk and water in equal proportion, then put in the macaroni, which should be just covered. If in boiling, the liquid should diminish, add some warm milk. When done put in saucepan with a little butter on top and put in the oven to brown.
Mrs. Grunthal
One tablespoonful of butter, one of flour, one teaspoonful of salt, and one-quarter teaspoonful of pepper. Whenmelted and mixed add three-quarters cup of strained tomatoes and stir until smooth; add one tablespoonful of meat juice and stir until dissolved. Put layer of GOODMAN’S boiled macaroni (one-half pound in all), the sauce and grated cheese in a heated dish and stand in open oven for five minutes.
Mrs. B. Smidth
Have boiling water ready; put in the desired quantity of GOODMAN’S noodles; allow to boil uncovered for ten minutes; drain through colander. Shake well to allow all water to escape; then place in baking dish, over top sprinkle matzoth meal and lumps of butter put in oven, and slightly brown. Serve.
Mrs. F. Levy
Miss Ray Mayer