The New Dr. Price Cookbook eBook

This eBook from the Gutenberg Project consists of approximately 90 pages of information about The New Dr. Price Cookbook.

WINTER SQUASH

Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in small quantity of boiling water; when done, press water out, mash smooth, season with butter, pepper and salt.

ASPARAGUS

Wash, scrape, cut off about one inch hard ends, and tie together.  Put into saucepan, cover with boiling water and boil until tender, keeping tips out of water for the first 10 minutes, add salt.  Remove from water; drain well; lay on pieces of toast and serve with melted butter, cream or hollandaise sauce page 36.

PICKLED BEETS

Wash and boil beets until tender.  Remove skins; slice or cut into quarters; cover with 1/2 up vinegar, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon sugar.

CREAMED CARROTS

Wash and scrape carrots; cut into thin slices.  Cover with boiling water and boil until tender.  Drain and serve with cream sauce or melted butter.  Sprinkle with chopped parsley.

BOILED CABBAGE

Cut cabbage into quarters, removing hard part of core, and place in cold water 30 minutes.  Drain, cover with boiling water and boil, without a cover, 30 minutes, or until tender.  Drain, put into dish and serve with melted butter and pepper or cream sauce.

COLD SLAW

Wash cabbage; cut into quarters and slice very thin; allow to stand in cold water 30 minutes; drain well, and cover with boiled or French dressing.

SPINACH

Pick over carefully and wash thoroughly in several waters until all sand is removed.  Put into kettle and add very little boiling water, about 1/2 cup.  Young spinach does not need any water.  Boil until tender or about 25 minutes.  Drain thoroughly, chop fine and drain again.  Season with salt and pepper and garnish with slices of hard boiled eggs.

CAULIFLOWER

Place a head of cauliflower, from which the leaves have been removed, in uncovered saucepan, stem end down; cover with boiling water; boil 35 minutes or until tender and serve with cream sauce.

FRENCH FRIED POTATOES

Pare and cut raw white or sweet potatoes into long even pieces.  Put into cold water for about an hour.  Drain and dry well.  Fry until brown, 8 to 10 minutes, in deep fat hot enough to brown piece of bread in 60 seconds, drain on paper and salt just before serving.

POTATOES AU GRATIN

Mix 1/3 cup grated American cheese with creamed potatoes.  Put into baking dish, cover with buttered bread crumbs and grated cheese, and bake in oven until brown.

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Project Gutenberg
The New Dr. Price Cookbook from Project Gutenberg. Public domain.
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