Bread Boxes

Ingredients

• a teaspoonful of salt to a quart of water
• a quart of water
• half thick
• one vegetable
• salt
• pepper

Directions

1. For these use stale bread; cut from a loaf slices an inch and a half thick, trim off the crusts, making a trim, thick slice; cut a square from this inside, making a box to hold creamed meats or vegetables. Cover the boxes with melted butter and brown in the oven. These can be cut in rounds, squares, hearts, diamonds or any fancy shapes.

2. VEGETABLES. 141

3. VEGETABLES.

4. When convenient, vegetables should be freshly picked and thoroughly washed. The most simple ways of cooking them are the best; they then retain their own flavor. Most all vegetables should be cooked in boiling salted water, and removed from the stove as soon as done, as over-cooking will make them soggy. Green vegetables keep their color better by cooking without a cover. The time for cooking de- pends upon their freshness and the altitude. A high altitude requires a longer cooking. They should be seasoned with salt, pepper, butter, cream and sauces. Fresh green vegetables that contain sugar should have a small quantity of sugar added to the seasoning to replace that which is boiled away in the water. One vegetable, besides the potato, is served with the meat course; other vegetables, like egg plant, stuffed to- matoes and peppers, artichokes, mushrooms, maca- roni and many others, can be served as a separate course.

5. To Boil Potatoes. — Wash them well with a brush, pare them and drop at once in cold water, having them uniform size so they will be done together. Put them on to cook in boiling salted water, about half a teaspoonful of salt to a quart of water, boil slowly till they are done (as violent boiling breaks them). Then drain off all the water, return to the back of the stove, shake gently to allow the steam to escape, sprinkle with a little salt and serve on a hot dish.

6. 142 ROCKY MOUNTAIN COOK BOOK.

7. Potatoes cooked in this way will always be light and palatable.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Vegetable	1 tbsp (14g)	120
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.