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Wisconsin cookbook, 1900-1920
Page 35
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Vegetables. Green corn. Remove husk put in boiling water & boil 15 min. Baked corn. 1/2 can corn 1/2 cup milk 1 egg Salt & pepper Bake 1/2 hour Serve in little cups. Corn Seal Laped 1 can corn strained 1 cup milk Salt & pepper Cover with bread crumbs & bake. Scalloped Tomatoes 1/2 can tomatoes 1 lair of head crumbs Salt & pepper Bake 15 min. Asparagus Wash & cut in 3 pieces, then boil 1 hour or longer. Put butter size of egg, salt & papper 1 cup milk 1/2 tesp. flour. Boil 5 min. Asparagus Do as above only when done drain water off, 2 tablespoons butter, 1/4 tesp. salt & pepper. Serve hot. Canned Peas. Boil peas 3 min. Drain water off 1 heaping tablespoon butter Salt & pepper Serve hot
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Vegetables. Green corn. Remove husk put in boiling water & boil 15 min. Baked corn. 1/2 can corn 1/2 cup milk 1 egg Salt & pepper Bake 1/2 hour Serve in little cups. Corn Seal Laped 1 can corn strained 1 cup milk Salt & pepper Cover with bread crumbs & bake. Scalloped Tomatoes 1/2 can tomatoes 1 lair of head crumbs Salt & pepper Bake 15 min. Asparagus Wash & cut in 3 pieces, then boil 1 hour or longer. Put butter size of egg, salt & papper 1 cup milk 1/2 tesp. flour. Boil 5 min. Asparagus Do as above only when done drain water off, 2 tablespoons butter, 1/4 tesp. salt & pepper. Serve hot. Canned Peas. Boil peas 3 min. Drain water off 1 heaping tablespoon butter Salt & pepper Serve hot
Szathmary Culinary Manuscripts and Cookbooks
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