Product Synopsis

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1920 Excerpt: ...or they may be served hot in lemon juice, or in equal parts of lemon juice and water. A little sugar may be added if desired. Or a cream sauce may be poured over the beets just before they are served. Cream Baked Beets Slice cooked beets into a baking pan. Pour over them thin cream to three fourths the depth of the beets, adding one level teaspoon salt to each cup of cream. Bake forty-five minutes. Sliced or Chopped Beeta with Lemon Cover sliced or chopped cold cooked beets 'with diluted lemon juice, and allow them to stand one hour or more before serving. GREENS Greens of all kinds are a class of vegetables from which the food substances for which they are valuable may be very easily lost in the process of cooking if special pains are not taken to cook them in such a manner as not to lose these substances. The easy way to cook greens is to boil them in a large quantity of water. There will then be no danger of scorching them. But the objection to this method is that the large quantity of water dissolves the mineral salts, which gives to greens their principal dietetic value, and then the water is thrown away. If the greens are to be boiled, no more water than is necessary should be used. A better method of cooking greens, however, is by steaming. Beet Greens Select young heets, and look them over carefully, rejecting any imperfect leaves. Do not cut the tops from the heets. Wash thoroughly. After the greens are cooked, drain well, if hoiled. Chop them, add salt and lemon juice, and a little hutter or salad oil; or omit the lemon juice and serve with lemon quarters, thus allowing each person to suit his taste as to the use of the lemon. ONIONS Boiled Onions Put the onions in water while peeling, and drop into water after they are peeled. This will make the ...