Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 piece of butter
- one piece
- salt
- parsley
Directions
boiling water. Boil until done and finish in any of the many ways pre- ferred.
Spinach — Strip from stalks, wash well, cover with boiling water, add salt, boil 15 or 20 minutes, drain (it should be very dry), chop very fine, pour over it melted butter and gar- nish with hard-boiled eggs, cut in quarters.
Swiss chard — The leaves from Swiss chard can be cooked like spinach and finished the same or with a white cream sauce. Stems of chard can be bunched and cooked like asparagus, or cut in inch pieces and boiled and finished a la creme.
Cauliflower can be cooked in one piece, or separate the roses. Wash well in cold water and boil, putting them on in boiling water, cook till tender, adding the salt the last few minutes. Serve with melted butter or cream sauce.
String beans — Wash well, cut off ends, remove strings, cut slantingly into fine slices, place in sauce pan with boiling water and salt, boil till tender, let water boil away all it will by boiling without a cover. Add a piece of butter and chopped parsley and serve.
Peas— Shell and wash, put on in boiling water barely enough to cover, add a little sugar and boil about 12 minutes, letting the water boil down. Add a few tablespoonfuls of cream, seasoning and a very little butter.
We prefer all our vegetables cooked and served plain with the addition of a little butter, as nearly all sauces tend to lessen the flavor of the vege- table.— Mrs. M. E. Dittmar, 971 East Taylor street, city.
General Suggestions on Cooking Vegetables.
Beets pared and shaved on a grater and boiled in a small amount of water, cooked nearly dry and a little vinegar added have a good color and a fine flavor.
Squash is fine, cut in half, and baked for hours with a filling of any kind of meat or meat substitute.
Ripe sweet corn parched and ground fine may be eaten with milk.
Wheat or barley is good as It is if boiled all day. — Mrs. S. T. Walker, box 215, Forest Grove, Or.