Food recipes
Buttered Grated Dash of pepper
Buttered Grated Dash of pepper
Ingredients:
1 c. milk
1 c. water in which celery was cooked
1 c. buttered crumbs
1/2 c. grated cheese
Directions:
Cook the celery in boiling salted water until tender and then drain.
Prepare the cream sauce in the usual manner. Butter the crumbs by
stirring them into 1 tablespoonful of melted butter. Put 1/4 cupful of
the crumbs in the bottom of a baking dish and put one-half of the celery
over them. Place another 1/4 cupful of the crumbs over the celery, and
on top of this sprinkle 1/4 cupful of the grated cheese. Add the
remainder of the celery and pour the sauce over this. Finally, add the
other 1/4 cupful of cheese and the remainder of the crumbs. Place in a
hot oven, and bake until well heated through and the crumbs are browned.
Serve hot.
CORN AND ITS PREPARATION
113. The seeds of the maize plant, or Indian corn, especially the
variety known as sweet corn, are eaten as a vegetable when they are
immature. They grow on a woody cob, and when they are green they are
soft and milky; but when they become ripe they are hard and are then
ground as grain. Many varieties of sweet corn are used, but some are
better in quality than others. In some varieties, the kernels, or seeds,
are yellow, while in others they are white; also, some of them are
suitable for use early in the summer, while others come later in the
season. However, in spite of this difference in quality, color, and
season, all kinds of corn used as a vegetable are called green corn
and may be prepared in exactly the same ways.
114. The food value of corn, which is very high, even exceeding that of
Irish potatoes, is due principally to the carbohydrate it contains. This
food substance is in the form of sugar in the green kernels, but as they
mature it changes to starch. The food value of the dry grain is
therefore higher, and the carbohydrate is in a different form.
When the contents of the kernels is still in the liquid form, the corn
is said to be at the milk stage, and is generally considered to be too
young for table use. On the other hand, when the liquid in the kernels
has become thickened, the corn, which is then at the dough stage, is
thought to be too old for use as a vegetable. To be ideal for culinary
purposes, it should be just between the milk and dough stages. Then, if
it is in good condition, a most satisfactory vegetable is the result.
115. The ear on which the corn kernels grow is entirely encased in
several layers of husks. These are not removed until just before the
corn is to be cooked; so when this vegetable is in the market the husks
are allowed to remain on the ears. The condition of the ears can be
determined by stripping the husks down a little and examining the
Ingredients:
1 c. milk
1 c. water in which celery was cooked
1 c. buttered crumbs
1/2 c. grated cheese
Directions:
Cook the celery in boiling salted water until tender and then drain.
Prepare the cream sauce in the usual manner. Butter the crumbs by
stirring them into 1 tablespoonful of melted butter. Put 1/4 cupful of
the crumbs in the bottom of a baking dish and put one-half of the celery
over them. Place another 1/4 cupful of the crumbs over the celery, and
on top of this sprinkle 1/4 cupful of the grated cheese. Add the
remainder of the celery and pour the sauce over this. Finally, add the
other 1/4 cupful of cheese and the remainder of the crumbs. Place in a
hot oven, and bake until well heated through and the crumbs are browned.
Serve hot.
CORN AND ITS PREPARATION
113. The seeds of the maize plant, or Indian corn, especially the
variety known as sweet corn, are eaten as a vegetable when they are
immature. They grow on a woody cob, and when they are green they are
soft and milky; but when they become ripe they are hard and are then
ground as grain. Many varieties of sweet corn are used, but some are
better in quality than others. In some varieties, the kernels, or seeds,
are yellow, while in others they are white; also, some of them are
suitable for use early in the summer, while others come later in the
season. However, in spite of this difference in quality, color, and
season, all kinds of corn used as a vegetable are called green corn
and may be prepared in exactly the same ways.
114. The food value of corn, which is very high, even exceeding that of
Irish potatoes, is due principally to the carbohydrate it contains. This
food substance is in the form of sugar in the green kernels, but as they
mature it changes to starch. The food value of the dry grain is
therefore higher, and the carbohydrate is in a different form.
When the contents of the kernels is still in the liquid form, the corn
is said to be at the milk stage, and is generally considered to be too
young for table use. On the other hand, when the liquid in the kernels
has become thickened, the corn, which is then at the dough stage, is
thought to be too old for use as a vegetable. To be ideal for culinary
purposes, it should be just between the milk and dough stages. Then, if
it is in good condition, a most satisfactory vegetable is the result.
115. The ear on which the corn kernels grow is entirely encased in
several layers of husks. These are not removed until just before the
corn is to be cooked; so when this vegetable is in the market the husks
are allowed to remain on the ears. The condition of the ears can be
determined by stripping the husks down a little and examining the
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