Brussels Sprouts
Ingredients
- 1 quart Brussels sprouts
- 2 quart boiling water
- 2 tablespoon butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cup milk
Directions
- Vegetables should be thoroughly washed and cooked till tender in freshly boiling, salted water (1/2 tablespoon salt to 1 quart water).
- Wash well and change water several times while cooking, keeping kettle uncovered.
- Cook 20 to 30 minutes.
- Drain and finish as for creamed salsify recipe.
Other Information
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Category: Side
Ingredients: Brussels sprout, water, butter, salt, pepper, milk
Equipment: knife, measuring cups, measuring spoons, pot, stove
See Also
Baked Macaroni and Cheese
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Grain
Ingredients: macaroni, water, salt, butter, flour, pepper, milk, cheddar cheese, onion, mustard, Worcestershire sauce, bread crumb
Equipment: oven, measuring spoons, measuring cups, pot, casserole
Salsify or Vegetable Oyster Soup
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: salsify, water, butter, milk, vinegar, salt, pepper
Equipment: measuring cups, measuring spoons, stove, pot, knife
Clam Chowder
Author: Mrs Jennie Olson
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: bacon, onion, celery, potato, water, salt, pepper, clam, butter, milk, flour
Equipment: measuring cups, measuring spoons, pan, stove, pot
Clam Chowder III
Author: John Gilbert
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: clam, butter, water, flour, potato, parsley, bacon, salt, onion, cracker, milk, pepper
Equipment: measuring cups, measuring spoons, knife, stove
Creamed Celery
Author: Louise Fazenda
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Side
Ingredients: celery, pepper, butter, milk, flour, toast, salt, water
Equipment: measuring cups, measuring spoons, knife, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove