Classic Culinary Arts:
Vegetable Recipes
Vegetable Recipes, part of the classic American culinary arts. Pieces such as Vegetable Recipes are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
- Asparagus With Cream Recipe
- Baked Beans Recipe
- Baked Onions Recipe
- Boiled Potatoes Recipe
- Boiled Rice Recipe
- Broiled Potatoes Recipe
- Broiled Tomatoes Recipe
- Cauliflower With Cream Sauce Recipe
- Celery Stewed In Stock Recipe
- Cold Boiled Sweet Potatoes Recipe
- Corn Oysters Recipe
- Creamed Potatoes Recipe
- Duchess Potatoes Recipe
- Escaloped Cauliflower Recipe
- Escaloped Parsnip Recipe
- Escaloped Potatoes Recipe
- Escaloped Tomatoes Recipe
- French Fried Potatoes Recipe
- French Fried Sweet Potatoes Recipe
- Fried Egg Plant Recipe
- Fried Tomatoes Recipe
- Green Peas A La Francaise Recipe
- Housekeepers Potatoes Recipe
- Lyonnaise Potatoes Recipe
- Macaroni A Litalienne Recipe
- Macaroni In Gravy Recipe
- Macaroni With Cheese Recipe
- Macaroni With Cream Sauce Recipe
- Macaroni With Tomato Sauce Recipe
- Mashed Potatoes Recipe
- Minced Cabbage Recipe
- Minced Spinach Recipe
- New Bedford Corn Pudding Recipe
- Okra Stewed With Tomatoes Recipe
- Parsnip Balls Recipe
- Parsnips Fried In Butter Recipe
- Parsnips Fried In Molasses Recipe
- Pickled Beets Recipe
- Plain Boiled Macaroni Recipe
- Potato A La Royale Recipe
- Potato Balls Fried In Butter Recipe
- Potato Puffs Recipe
- Potato Souffle Recipe
- Potatoes
- Potatoes A La Maitre D Hotel Recipe
- Potatoes A La Parisienne Recipe
- Potatoes A Litalienne Recipe
- Potatoes Baked With Roast Beef Recipe
- Puree Of Potato Recipe
- Riced Potato Recipe
- Scalloped Okra And Tomatoes Recipe
- Stewed Celery With Cream Sauce Recipe
- Stewed Okra Recipe
- Stewed Potatoes Recipe
- Stuffed Onions Recipe
- Stuffed Tomatoes Recipe
- Sweet Potatoes Recipe
- Thin Fried Potatoes Recipe
- To Peel Tomatoes Recipe
Vegetable Recipes
All green vegetables must be washed thoroughly in cold water and dropped into water which has been salted and is just beginning to boil There should be a table-spoonful of salt for every two quarts of water. If the water boils a long time before the vegetables are put in it loses all its gases, and the mineral ingredients are deposited on the bottom and sides of the kettle, so that the water is flat and tasteless: the vegetables will not look green, nor have a fine flavor. The time of boiling green vegetables depends very much upon the age, and how long they have been gathered. The younger and more freshly gathered, the more quickly they are cooked. The following is a time- table for cooking:Potatoes, boiled. 30 minutes.
Potatoes, baked. 45 minutes.
Sweet Potatoes, boiled. 45 minutes.
Sweet Potatoes, baked. 1 hour.
Squash, boiled. 25 minutes.
Squash, baked. 45 minutes.
Green Peas, boiled. 20 to 40 minutes.
Shell Beans, boiled. 1 hour.
String Beans, boiled. 1 to 2 hours.
Green Corn. 25 minutes to 1 hour.
Asparagus. 15 to 30 minutes.
Tomatoes, fresh. 1 hour.
Tomatoes, canned. 30 minutes.
Cabbage. 45 minutes to 2 hours.
Cauliflower. 1 to 2 hours.
Dandelions. 2 to 3 hours.
Beet Greens. 1 hour.
Onions. 1 to 2 hours.
Turnips, white. 45 minutes to 1 hour.
Turnips, yellow. 1 1/2 to 2 hours.
Parsnips. 1 to 2 hours.
Carrots. 1 to 2 hours.
Nearly all these vegetables are eaten dressed with salt, pepper and butter, but sometimes a small piece of lean pork is boiled with them, and seasons them sufficiently.