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.

STUFFED POTATOES

Bake 4 large potatoes.  Cut in half lengthwise and, without breaking skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix with fork.  Return to shells, put a few drops of milk on top; rough with fork; sprinkle with paprika and place in oven until brown.

BRUSSELS SPROUTS

Wash, and allow to stand in cold water for an hour.  Drain, cover with boiling water and boil 20 to 25 minutes without a cover.  Drain and serve with salt, pepper and melted butter or cream sauce.

GREEN CORN

Husk corn, removing all silk.  Put into fresh boiling water to cover and boil rapidly for 5 minutes.  Remove from water and serve on platter covered with napkin.

LIMA BEANS

Shell beans just before using.  Rinse in cold water.  Put into saucepan; cover with boiling water and boil until tender.  Drain and add salt, pepper and melted butter.

KOHL-RABI

Peel turnip-shaped globe; cut into small pieces; cover with boiling water and boil until tender, 30 to 35 minutes.  Add one teaspoon salt to each quart water.  Serve plain with melted butter and pepper, or with cream sauce.

The leaves may be stemmed and cooked as greens, boiling 40 minutes.

CANDIED SWEET POTATOES

Boil 1 quart sweet potatoes in salted water until tender; drain and scrape off skins; cut into slices and put in layers into greased basing dish covering each layer and top with brown sugar and pieces of butter.  Bake in hot oven until brown.

BAKED TOMATOES

6 tomatoes 2 cups soft bread crumbs 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter

Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper; place small piece of butter on each.  Bake in hot oven 30 minutes.  The pulp may be seasoned to taste, cooked in the pan and served as a sauce.

BROWNED PARSNIPS

1 quart parsnips 1 teaspoon salt 2 tablespoons butter or bacon drippings 1/8 teaspoon pepper

Wash, scrape and cut parsnips into slices.  Cover with boiling water and boil until tender; drain.  Brown on greased griddle or frying pan.  Season with salt and pepper.

OYSTER PLANT

Wash and cover with boiling water.  Cook 40 to 60 minutes or until soft.  Scrape, cut in pieces and serve with cream sauce.

SALADS AND SALAD DRESSINGS

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