The cook book by Tschirky Oscar 1866-1950

Author:Tschirky, Oscar, 1866-1950
Language: eng
Format: epub, pdf
Tags: Cookery
Publisher: Chicago, New York, The Werner company

the beans, place them in the stewpan with the bacon, adding a little butter, and toss over the fire till the butter is melted, and serve very hot.

Baked Beet-Roots.

After washing thoroughly place in a rather slow oven and when done serve hot with butter, pepper and salt. If baked whole they will probably require about eight hours to cook well.

The Preparation of Beet-Roots for Table.

Choose the small, smooth varieties; wash and clean them without cutting or scraping and boil for one to two hours, dependent upon their size. Allow them to cool and then peel, cut into slices and serve in a glass dish; or they may be mixed in a salad.

Beet-Roots Sauted in Butter.

Prepare as for boiled beet-roots, and when cooked and peeled cut into heart-shaped pieces, place in a sautepan with a lump of butter, season with pepper and sprinkle over a very little loaf sugar powdered. Cook on a stove for six minutes, carefully tossing them from time to time; then arrange on a hot dish, and serve.

Beet-Roots with Cream.

Boil some beet-roots, peel and let them become cold, then slice and put in a stewpan with a little good stock. Beat up the yolk of an egg with one quart of good cream and stir into the stock in which the beet-root has been warmed. Serve on a dish with the sauce poured over it.

Boiled Brussels Sprouts.

Wash well in salted water about two pounds of Brussels sprouts and pick them over well. Place on the fire in a saucepan filled with water a little salt and bicarbonate of soda; leave off the lid and boil fast till quite tender, say about twenty to twenty-five minutes. When done drain them and dry on a cloth, and put in a large sautepan a good-sized lump of butter and a little salt and pepper, and toss the sprouts in this until they become quite hot again, but do not fry them. They may be served on a quartered round of buttered toast or separately, as desired.

Brussels Sprouts, Maitre d'Hotel.

Boil the sprouts to be used and then place them in a large saucepan with a lump of butter and heat them well. Put a half pound of fresh butter »n a pan with two tablespoonfuls of chopped parsley, the juice of a couple of lemons, a little salt

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