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Show -- ' lA :. X'i fJ. ft X "X '::f-:.:f- r Vegetables as you li!;e 'em COOK BOOK feaThough this editasa of your FAMILY WEEKLY tures the savory goodness of your favorite roasts, hero are the meals. Cook them to hold vegetables to go with them for. their full, fresh flavor; then add the subtle enhancement ofHoUandaise nr or ose of the creations from the FAMILY WEEKLY kitchens. well-round-ed : X. ' XX- " r -- ' I; m ; ' i - X"v- ': v: , m V J 1 xx.' 'rX ? " : r-- - iuffered Asparagus melt in the small skillet 3 tabtespoons butter or margarine Mix in , casi tzars Set out a deep saucepan and a small skfflet teaspoon monosodium clutamate teaspoon poppor Drain asparagus, if necessary. Remove and discard, cord. Pour butter mixture over asparagus and toss gently to coat ' asparagus. Serve immediately, teaspoon ta!t ft teaspoon monotodivm ciutamcte Boil uncovered at a moderate rate 10 to 20 min., or until asparagus is just tender. A few minutes before asparagus is tender, . ; - r: ' a large saucepan - a Leafy V4 aa&----- . , Serve lmmediatdy. ' ;. ,- When beets are tender, if necessary, drain and reserve liquid in a measuring cup, Set liquid aside to cool. m wgwuivi ui suu.paiij r 2 loWttpooits w$m Ji teotpoon toft MAY imON . ( V S f' vV , a . A-;r- f ; , 'Yfrs ' . j 4 It 54 ,V . . V . . : ,,V 4 $erving$ BUTTIUD BtBTS - Two Deli Buttered Lima Beans MUSTARD SAUCB Set out a deep saucepan. ' Shell, discarding pods, and rinse 2 lbs. groon.tlma boons "Cook uncoWred uTa small amount of 4.' uig water wjth'.-l;- boil-- " :. " , teaspoon salt ; jt alutomato monosoalum teaspoon Boil beans at a moderate rate 20 to 30 rain., or until just tender. 1 i Follow Base Redpe; substitute 1 lb. (about beets. 10) small beets for the medium-siz- e Do not dice cooked beets. Omit cornstarch mixture. Increase butter to 4 tablespoons; mdt butter in the saucepan and stir in 2 tablespoons lemon juice and a mixture of H teaspoon salt, "fi teaspoon ginger and few grains pepper. Add beets and heat thoroughly, sUrring occasionally. Plunge beets into running cold water. Peel off and discard skin, stem, and root end from beets. Dux beets and set aside. wrrxiY magachs t l-.'- v- t 3 tobiotpoont vino0or Stirring constimtly, bring rapidly to boiling and cook mifiuTAdd the diced beets ..;. and 2 teblotpoons bvtter or morgorino Stirring gently and constantly, bring again to boiling; cover and simmer 8 to 10 min. teaspoon ntonosorfltftn glstamate Boil beets at a moderate rate about 30 to 45 min., or until just tender. (If more water is needed during cooking period, add boiling rAM&Y -- 4 to 6 servings Cold wateftonovgh to main Va cap Oqvki) Stirring constantly, gradually add liquid to mixture in saucepan with toft water.) 7";; Tk,' teaspoon monosodium filutomate Fow grains pappar Pour into reserved beet liquid . in - . -i Serve immediately. saucepan and its tight- - - - k teaspoon. "Tew strains white popper Vary the butter by heating it in a small saucepan or skillet until it is golden brown, , sthrrng occasionally. , Leaving on - to 2-- stem and the root end (this helps beets retain red color), cut off leaves from 1 IS, (obovt 5) moc&tfm-slz- o boots Scrub beets thoroughly. Cook covered in a small amount of boiling water with. teopon ' ! it in the boiling Harvard Beets 1- f X' Bring water to boiling; rinse the cauli qt. '"i.,t J " teaspoon tab teat poon monosodium slutamete Set out a v . Frill When cauliflower is tender, drain and season with 'X. 4 to 6 tcbtatpoons buffer or morgorino About 10 min. before cooking cauliflower, 11 the to saucepan or kettle one-ha- lf three-fourt- hs full with . Water Add for each quart of water used 2-- ' 4 or 5 $ervingM water, (The water should cover the cauliflower: if mon: water is needed, add boiling water.) Boil the cauliflower uncovered at a moderate rate about 20 to 30 min., or until just tender. Xx ding dose to hood cau&Iowor I mo&um-alx-o Cut off all the woody base; trim off any blemishes. Allow cauliflower to stand top down in cold salted water about 30 min. to remove dust or small insects which settle in the cauliflower. j " yim2 i flower and carefully place or kettle. Remove all but the few small leaves which -- Y ASPARAGUS LUUCHSON TREAT Follow Base Recipe; omit butter. Arrange servings of asparagus on slices of hot buttered toast Top with hot Mustard Sauce and a few grains paprika.' . Cauliflower with 14 v Vt lbs. asparagus 1 1 - A -- ' j 1 li- 1 -- Mi Wash remaining portions of stalks thoroughly. If necessary, remove scales to dislodge any sand. Drain. Tie stalks together in bundles and stand them in the saucepan. Four boiling water into saucepan; to at least 2 in. in depth. Add Set out y y . H teaspoon salt BoQ asparagus uncovered at a moderate rate 10 to 20 nun., or until just tender. 1 Ml xr::kks When beans arc tender, if necessary, drain and blend in until mdted 3 loblttpoows bvtter or morgorino X" and a mixture of H teaspoon soft H teaspoon monosodium filvtamato .Vi teaspoon poppor . " v- ' : 7' Serve immediately. 4 or 5 servingi i Oo4lc4ovs wikhaniy Scald in top of double boiler over ' ing water cop croom '.or, undiluted - ovoporotod irtiik. Meanwhile, sift together into, a small saucepan V4 cup Sugar' 2 tablospoons dry mustard 2 teaspoons cornstarch H teaspoon soft Add, stirring well v ' VS cup cold civaerwr undiluted X , :' ' ; vaporatedSSI Gradually stir, in scalded milk. Wash double boiler top to remove scum. Stirring gently and constantly, bring cornstarch mixture rapidly to boiling over direct heat and cook for 3 min. Pour into double boiler top and place over simmer- - |