Recipes Using Asparagus

A NICE WAY OF COOKING ASPARAGUS Take the asparagus as nearly of a size as possible, wash it, and cut off the stalks very short, leaving them not more than half an inch in length. Two quarts of water will be sufficient to boil one quart of asparagus tops. Allow a teaspoonful of salt to this quantity of water, and set it over the fire to boil. When the water is boiling hard, put in […]

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peas in pods

Cooking Fresh Green Peas

GREEN PEAS When green peas are purchased, they are always found in the pods. For the peas to be most satisfactory, the pods should be fresh and green and should appear to be well filled. Flat-looking pods mean that the peas have not matured sufficiently. After being purchased, the peas should not be removed from the pods until they are to be cooked. However, if it is necessary that they stand for any length of […]

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cauliflower growing

Fried Vegetables

FRIED CAULIFLOWER Having laid a fine cauliflower in cold water for an hour, put it into a pot of boiling water that has been slightly salted (milk and water will be still better) and boil it twenty-five minutes, or till the large stalk is perfectly tender. Then divide it equally into small tufts, and spread it on a dish to cool. Prepare a sufficient quantity of batter made in the proportion of a tablespoonful of […]

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summer squash, vegetable, yellow, healthy

Cooking Summer Squash

Summer squashes are picked before they’re mature. The rind is thin and edible, and you can also eat the seeds. But summer squashes can’t be stored like winter squashes. Some summer squashes in the U.S. are: Pattypan squash Crookneck squash Straightneck squash Zucchini (courgette) INFORMATION BELOW FROM 1800s COOKBOOKS: SUMMER SQUASH is a fruit vegetable belonging to the same class as eggplant, peppers, etc. and occurring in many varieties. The different kinds of this vegetable vary […]

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cream soup, lettuce, spinach, cucumber,

Making Cream Soups

Although I like vegetables soups and soups made of broth, I like cream soups the best. I like their texture and smoothness. GLOSSARY Celeriac – Also called turnip-rooted celery, celery root, or knob celery. This type of celery is used for its edible roots. Hair Sieve – A strainer with a wiry fabric bottom usually woven from horsehair. Tureen – A deep covered dish from which soup is served. INFORMATION BELOW FROM 1800s COOKBOOKS: CREAM OF LETTUCE Take two heads […]

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string bean recipes, green bean recipes, vintage recipes, vegetable recipes, how to cook string or green beans

Cooking String Beans / Green Beans

Our family lived in the suburbs of St. Louis, MO, when I was young. Each summer, we took a vacation to Southern Illinois, where most of our relatives lived.  Our Aunt Helen and Uncle Lloyd were farmers and Aunt Helen canned most of the vegetables. She always cooked a big lunch for us and I loved her green beans cooked with onions and bacon grease.  They sure were good! GLOSSARY Nasturtium – A flower used […]

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vintage onion recipes, raw onion, cooking with onions

Ways to Use Onions in Recipes

I often use onions for cooking.  I use them in tuna, egg, and chicken salad, to flavor soups and meats, and I especially like fried potatoes and onions. If you ever get a chance to buy Vidalia onions, grown in the state of Georgia, be sure to give them a try.  They are a sweet tasting onion. GLOSSARY Bladder – Animal bladders were used to keep air out of crocks and jars to preserve food. Fortnight […]

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canning tomatoes

Pickle Tomatoes, Make Chutney and Catchup

This is a continuation of the post Ways to Use and Cook Tomatoes.  GLOSSARY: Fortnight – a period of two weeks. Peck – A measurement for dry volume. A peck is two gallons or eight dry quarts. Four pecks make a bushel. Scald – To heat liquid almost to a boil, until bubbles begin to form around the edge. Strew – Scatter or spread untidily over a surface or area. INFORMATION BELOW FROM 1800s COOKBOOKS: PICKLING TOMATOES Scald […]

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