Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a teaspoonful of french mustard
- a gallon of water
- a piece of bread put into the pot when vegetables
- 4 hard boiled eggs on top sliced
- 70 one thousand favorite recipes vegetables all fresh vegetables should be
- vinegar
- salt
- pepper
Directions
SALADS 69
A Few Simple Salads.
Lettuce Salad. — Wash carefully each leaf of lettuce, using only the nice crisp ones. Serve in salad howl, with 4 hard boiled eggs on top sliced, and serve with a dressing made of vinegar, salt, pepper, a little sugar and a teaspoonful of French mustard.
Artichoke. — Put on with enough water to cover, salt and a tea- spoonful of vinegar. Boil one-half hour. Serve cold with mayon- naise dressing on the side.
Cucumber. — Peel and slice very thin as many as required. Salt well and put away with a plate and a weight on top to drain off the water. After half an hour or more prepare your salad dish with crisp lettuce leaves, and in the center place the sliced cucumbers from which all water has been drained. Pour vinegar over same which has been seasoned to taste with salt, pepper and a little oil.
Tomato. — Scald the tomatoes and peel, afterward slicing them. Place the lettuce leaves in salad bowl, with the sliced tomatoes in the center, pouring vinegar over same which has been thoroughly seasoned with salt and pepper and a little sugar.
Combination Salad. — Prepare cucumbers and tomatoes as above, and serve with crisp lettuce, vinegar, etc. Garnish top with chopped green onions.
Cauliflower. — Serve cold with mayonnaise dressing.
MRS. WILLIAM GOTTSTEIN.
A little cold chicken, and some gfood bread and butter — a dill pickle and a glass of Independent Beer — isn't that a g-ood appetizer?
ONE THOUSAND FAVORITE RECIPES
Vegetables
All fresh vegetables should be put on to cook in boiling water, and should not be allowed to boil after they are done.
For onions, cabbage, etc., it is advisable to change the first water if the flavor is strong.
Dried peas, beans and lentils should be soaked over night in water and put on the boil in cold water.
Boil spinach in an uncovered pot to retain the color.
Add a little sugar to the water in which green corn and peas are boiled.
Never thicken vegetables by adding flour mixed with water. Al- ways put butter or fat in a saucepan, then add the flour, allowing it to brown a little, and add liquid from vegetables and put all together. Put vegetables in cold water about half an hour before cooking.
The proportion of salt in cooking vegetables is a heaping table- spoonful to a gallon of water. A tiny piece of red pepper or a piece of bread put into the pot when vegetables or meat begins to cook will kill the unpleasant odor. Late in the season vegetables require a longer time to cook. Ihe secret of having potatoes mealy and palatable is to cook them rapidly.
Time Table for Vegetables.
Potatoes boiled
Potatoes baked
Sweet potatoes boiled Sweet potatoes baked Green peas, Squash, String beans, Green corn, Asparagus, 15 to
25 minutes. 45 minutes. 45 minutes. 60 minutes. 30 minutes. 25 minutes. 60 minutes. 20 minutes. 30 minutes.
Cauliflower,
30 minutes. 30 minutes.
30 minutes. l1/^ hours.
2 hours. 45 minutes. 45 minutes.
:liancecvass