Jerusalem Artichokes
Ingredients
- 4 artichokes
- 2 quart boiling water
- 4 tablespoon butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cup milk
Directions
- Peel and cook in boiling water till tender (45 to 60 minutes).
- Drain and cut in cubes.
- Serve in a white sauce made from the milk etc.
Other Information
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Category: Side
Ingredients: artichoke, water, butter, salt, pepper, milk
Equipment: measuring cups, measuring spoons, pot, knife, baking pan
See Also
Artichoke or Turnip Soup
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Soup
Ingredients: artichoke, butter, flour, milk, water, salt, pepper, sugar
Equipment: measuring cups, measuring spoons, saucepan, pot, sieve, stove
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
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