Part 2 — CHAPTER VI.
Reading edition
CHAPTER VI.
Vegetables.
General directions, 200.
Potatoes, boiled, 201.
Mashed, 201.
Cakes, 201.
Rice, 202.
Soufflé, 202.
Roses, 202.
Croquettes, 202.
Balls, 203.
Omelet, 203.
Creamed, 203.
Broiled, 204.
Baked, 204.
Stuffed, 204.
Baked with meat, 204.
Lyonnaise, 204.
Fried, 205.
Balls, fried, and straws, 205.
Saratoga, 205.
Puffed, 206.
Sweet potatoes boiled, 206.
“ Baked, 206.
“ Browned, 206.
“ Croquettes, 207.
“ Purée, 207.
Tomatoes, stewed, 207.
Scalloped, 207.
Stuffed, 207.
Roasted, 208.
Broiled, 208.
Farci, 208.
Green peas, 209.
Purée of peas, 209.
String beans, 209.
Flageolets, 210.
Lima beans, 210.
Spinach, 210.
Soufflé, 211.
Chartreuse of spinach or cabbage, 211.
Asparagus, 211.
Tips, 212.
Cabbage, 212.
Boiled cabbage, 212.
with cheese, 213.
Swedish, 213.
Hot slaw, 214.
Brussels sprouts, 214.
Cauliflower, 214.
au gratin, 215.
Egg-plant, 215.
Stuffed, 215.
Peppers, stuffed, 215.
Chestnut purée, 215.
Celery, stewed, 216.
au jus, 216.
Carrots and turnips, 216.
Macédoine of vegetables, 216.
Dried beans, 217.
Boiled “ 217.
Baked “ 217.
Purée of beans, 217.
Croquettes of Beans, 217.
Beets, 217.
Summer squash, 218.
Parsnips, 218.
Cucumbers, boiled, 218.
Stuffed, 218.
Lettuce stewed, 219.
Onions, 219.
Spanish onions, stuffed, 219.
Corn on the ear, 220.
Mock oysters, 220.
Canned, 220.
Succotash, 220.
Artichokes, 220.
Bottoms, 221.