Molly Gavin's own cookbook

An adult should have at least 1 to 1¼ lbs of fruit or vegetables daily. Vegetables are too often poorly cooked and unattractively served. Much of the valuable mineral matter in vegetables lies just beneath the skin; therefore, the largest amount of this is retained when they are cooked in their skins. If pared, the paring should be as thin as possible. The water in which vegetables are cooked contains much mineral matter and should be either served with the vegetables or used in soups, gravy, sauces, etc. They should be cooked with as little water as possible so as to keep their flavor.

It is difficult to give a definite time for cooking either root or green vegetables, as it largely depends on their age and freshness.

Cook all green vegetables rapidly, putting them, after washing, into boiling salted water. Spinach is the only vegetable that does not require water other than that which clings to the leaves after washing.

Green vegetables should be cooked as soon as possible after gathering. This is especially true of corn, beans, peas and asparagus. Keep in a cool place to prevent change of flavor. When they must be held after gathering they can be cooked and reheated at time of serving.

Wilted vegetables should be freshened by standing in cold water before being cooked.

Some parts of vegetables often discarded can be well used for food, as the outer leaves of lettuce, spinach, cabbage, or the tops of spring onions may be cooked and used for soups. Beet, turnip, or radish tops may be cooked and served as greens. Celery tops are good for flavoring, and can be easily dried in a brown paper bag hung up in a sunny place.

Green vegetables retain their color better if cooked uncovered. Overcooking of vegetables spoils the flavor and in the case of some vegetables the color.

A wise housekeeper will can, dry or store vegetables when they are in season, so as to have a supply when out of season and high in price. Serve a variety, including the more unusual kinds and you will be surprised how the family will learn to like all kinds.

Average Time Required for Cooking Vegetables in Water.

Summer Squash may be cooked without peeling if very young. If skin is tough, it should be pared. Cook 20 min; drain thoroughly; serve with butter.

Winter Squash may be baked, boiled or steamed. Steaming is the best method, as it leaves the squash drier.

Baked Squash. Cut into medium size pieces; place skin side up in baking pan, pour a little water in bottom of pan and small amount of fat; salt and pepper; bake until tender; scrape flesh from skin; season to taste. It may be served in the skin if desired.

Eggplant should be cut into thick slices, dipped in beaten egg and bread crumbs and fried. Bacon grease is excellent to fry it in. It can also be boiled for half an hour; then cut in halves, scoop out the fleshy part, chop finely, mix with half its bulk of bread crumbs, a little onion juice or finely chopped onion, chopped parsley or any other seasoning desired; replace the mixture in the shell and bake ¾ hr. A little butter can be placed over the top of the filling before baking. Serve plain or with gravy.

Asparagus should be scraped and the tough part of stalk removed; tied in bunches and cooked with stalk end in water until tender; boil in salted water. Serve with white sauce or melted butter on toast.

Green Corn should be cooked as soon as possible after gathering to hold its flavor. Remove husk and silky fiber; place in kettle of boiling water just long enough to thicken milk of the grain (about 12 min). Always leave husks on till ready to cook it, as it prevents the corn drying and becoming tough.

Peas should not be shelled till just before cooking and will have a better flavor if a few of the pods are washed thoroughly and cooked in the water. Cook in as little water as possible and have the water boiling before placing peas in it. Cook about 20 min.

Spinach. Remove roots and dead leaves; wash thoroughly in several waters. Do not drain off water, but lift spinach from it so sand will remain at bottom of pan in which you wash it. Put some salt in last water in which it is washed so as to remove any insects that may be hidden in leaves. Boil in just enough hot salted water to cover bottom of pot about 15 min and do not cover pot as it fades out spinach. To cream spinach, drain thoroughly and place in a hot greased frying pan; pour over sweet cream; chop spinach and mix well with cream. This is a very healthful dish. Serve hot with butter.

Cabbage, Cauliflower, Dandelion, Beet Greens, Mustard Greens and Turnip Tops. Pick and remove dead leaves; wash thoroughly and let stand in cold, salted water for an hour to remove any insects that may be on leaves; cabbage is cut into quarters; cauliflower is divided into small flower stalks or tied in a cheesecloth to keep the whole cauliflower in shape; boil until tender; remove from pot and drain thoroughly; place in an earthen dish; place some butter on top and place in oven about 10 min; serve while hot.

Creamed Cabbage and Cauliflower. Make a white sauce and pour over cabbage or cauliflower when cooked and drained; place in earthen dish; cover with white sauce and place in oven about 10 min; serve hot.

POTATOES AU GRATIN

Put a layer of parboiled potatoes in a baking dish; then a layer of grated or very small pieces of cheese; season with salt and pepper; continue until potatoes and cheese are used, ending with a layer of cheese; add thin white sauce nearly to top; bake until cheese is melted and brown crust has formed on the top.

POTATOES ON THE SHELL

Bake as directed above. When done remove skin from top and scrape out potato, leaving a shell; mash potato with small amount of cream and butter or substitute; season with salt and pepper. Fill shells with mixture; brown in oven; grated cheese may be sprinkled over the top if desired.

SWEET POTATO CAKES

Boil sweet potatoes until tender; drain off water, remove skin from potatoes; mash with a small amount of cream and a little sugar or maple syrup; they should be stiff enough to mold into small cakes; brush top of cakes with butter or substitutes; sprinkle with chopped nuts and brown in oven.

POTATOES WITH CHEESE

2 c sliced cooked potatoes, 1 c thick white sauce, 1 chopped green pepper or canned pimento, ½ c grated cheese, ½ c bread crumbs.

Add cheese and chopped pepper to sauce; mix with potatoes, put into baking dish; cover with bread crumbs, brown in oven.

POTATO HASH

3 c cooked potato, 2 c chopped meat or fish, 1 tsp salt, ¼ tsp pepper, 3 tbp fat, boiling water, ½ c boiling water.

Melt fat in frying pan; add potatoes and meat, mixed; pour water over top; cook slowly without stirring until underside is browned; fold as an omelette and serve hot.

CASSEROLE SWEETS

Pare and slice sweet potatoes and apples, using 1 medium-sized apple to 2 potatoes; place in baking dish, sprinkle with a little brown sugar or add a small amount of syrup; pour over a cup of hot water; bake covered until tender; remove cover; dot top with bits of butter or substitute, and brown.

CANDIED SWEET POTATOES

Boil and cut in halves medium-sized sweet potatoes, lay evenly in baking pan; baste with syrup and butter warmed together; sprinkle lightly with brown sugar; put in hot oven until brown, and serve in the syrup.

POTATO AND BEAN CAKES

1 c boiled mashed potatoes, 1 c cooked mashed lima beans, 1 small can pimentoes, ½ c bread crumbs.

Mix, season with salt and pepper, and form into cakes; saute in small amount of hot fat or dip in egg and crumbs and brown in oven; serve with tomato or cheese sauce.

ESCALLOPED POTATOES

4 medium-sized potatoes; wash, pare and slice very thinly until the bottom of baking dish is covered; over this layer sprinkle salt, pepper, dots of butter, and ½ tbp flour; add another layer of potatoes and proceed as before; when all potatoes are used, sprinkle buttered crumbs over top; add milk to nearly cover potatoes; bake until tender; this amount will require about 1 hr for baking.

WAYS OF USING LEFT-OVERS

Left-over boiled or baked potatoes may be prepared as hashed brown potatoes, in salad or warmed in milk.

Left-over mashed potatoes can be used in making biscuit or to make potato cakes.

CREAMED CELERY

The outside stalks of 3 heads of celery, 3 tbp butter, 3 tbp flour, 1½ c milk, salt and pepper to taste.

Wash and scrape celery; cut into in lengths; cook in salted water till tender, which will probably require about ½ hr; drain thoroughly; blend together butter and flour; add milk a little at a time, stirring constantly till the whole boils; cook 3 min; add salt and celery; serve on triangles of buttered toast.

STEWED ASPARAGUS

Cut tender asparagus in 1-in lengths; wash, drain and cook rapidly in salted boiling water until tender; make a cream sauce as given under “Creamed Celery,” and add asparagus, well drained, and a small piece of butter; stir carefully; serve very hot on pieces of buttered toast.

BOILED COWPEAS

The desired quantity of peas to be cooked should be washed in cold water; put in iron pot or stewpan, cover with cold water; drop in a piece of fat bacon, boil slowly until tender; season with pepper and salt; simmer slowly until ready to serve; a small piece of butter will add greatly to their flavor.

BAKED COWPEAS

Prepare as for boiling; when half done pour into baking pan; season with butter, pepper, and to every pt of peas add 1 scant tsp of salt and a pinch of sugar; sear a piece of bacon and half bury it in the middle of the dish; cook slowly until done to a delicate brown; serve either hot or cold.

BOSTON BAKED BEANS

1 qt beans (navy beans or ⅔ soy beans and ⅓ navy beans), ⅓ c molasses, ¼ tsp dry mustard, 1 tbp salt, 1 small onion, salt pork, ¼ lb or vegetable oil, ¼ c.

Soak beans overnight in cold water; drain; cover with fresh water and cook at a temp just below boiling point until skins will burst open when blown upon; put ingredients into a bean pot or casserole; cover with water; bake slowly 6 to 8 hr; add water as needed.

CORN OYSTERS

½ pt grated green corn, 3 tbp flour, ½ tsp salt, 1 egg, ½ c milk, butter.

Scrape or grate corn from cob; sift flour and salt; mix to a batter with egg and milk; stir corn into batter; drop by spoonfuls into frying pan containing a little hot butter; when one side is brown turn and cook the other.

SPLIT PEA LOAF

2 c cooked peas, ¼ c pimento, cut into small pieces, 1 tsp salt, ¾ tsp paprika, 1¾ c bread crumbs, ¼ c canned tomatoes.

Press peas through colander; mix with other ingredients; mold into a loaf; bake 30 min.

BAKED SOY BEANS

1½ c yellow soy beans, ½ c white beans, ⅓ c sugar, ¼ tsp dry mustard, ¼ lb salt pork, 1 small onion.

Soak beans 12 hr; put into baking dish in which salt pork, onion, sugar and mustard have been placed; cover with cold water; cook in slow oven 12 hr; add water as needed.

FRIED CARROTS

Cut cold boiled carrots into strips; dip in cold milk; roll in flour and fry in deep hot fat; remove when brown; drain on soft paper; sprinkle with salt and serve hot.

HASHED BROWN POTATOES

6 cold cooked potatoes, baked or boiled, salt and pepper to taste, ½ c salt pork cut in dice and measured after cutting, or ⅓ c butter.

Try out salt pork; when fat is given off remove scraps, or melt butter and let it become quite hot without browning—do not use both pork and butter—put potatoes into fat and toss them about till hot; season; serve hot.

CARROT STRIPS

Scrape carrots; slice them lengthwise in thin pieces and again cut each slice in long pieces; cook until tender in covered pan in as little boiling salted water as possible; when tender, drain and season well with butter, salt and pepper; let carrots simmer for a few minutes in remaining water and butter; serve hot.

BAKED POTATOES

Wash carefully and place in moderate oven; from 45 min to 1 hr is necessary for a medium-sized potato; test by pressing between thumb and finger; when done prick with a fork to allow the steam to escape; if potato is rubbed with a small amount of fat before baking the skin will be softer than otherwise.

BAKED BEETS

Select young, tender beets, wash well, put into a covered baking dish with a small amount of water; bake until tender; serve with butter; this method of cooking brings out the sweet flavor usually lost when cooked in a large amount of water.

CREAMED CABBAGE

Cut cabbage into small pieces and cook uncovered in salted boiling water until tender; drain off water; place in layers in baking dish, alternating with thick white sauce; cover with buttered crumbs and brown in oven.

FRENCH FRIED ONIONS

Cut large onions across into slices about ¼″ thick; separate slices into rings; dip rings into milk, then into flour and fry in deep fat; drain and salt slightly.

FRIED CABBAGE

Melt 3 tbp butter or bacon grease in a hot spider; when it bubbles throw in sliced boiled cabbage and fry a light brown; if a tart taste is desired, add 2 tbp vinegar before taking from the fire; slices of thin bacon fried and served with the cabbage is a nice dish.

HEIDELBERG CABBAGE

2 small red cabbages, 1 onion, 4 cloves, 3 tbp vinegar, 2 tbp butter, 1 tsp salt.

The cabbages must be hard and firm; halve, lay flat side down; cut across in thin slices; put butter or drippings into saucepan; when hot, add vinegar and salt with cabbage; stick cloves into onion and bury it in cabbage; boil 2½ hr; if it becomes dry, and in danger of scorching, add a very little water.

FRENCH FRIED POTATOES

Wash and pare potatoes; cut into lengthwise strips and soak in cold water until ready to fry; dry thoroughly, place in wire basket and fry in hot fat until just starting to brown; remove; drain on paper and allow to stand until shortly before time to serve; just before serving plunge into hot fat and fry until golden brown; drain and salt.

ESCALLOPED CORN

Butter baking dish and put in a thin layer of cracker crumbs, a layer about 1″ thick of canned corn (or fresh cooked corn), a thin layer of crumbs; dot with butter, season with salt and pepper; add another layer of corn, sprinkle with crumbs, season and dot with butter; cover with milk; bake in hot oven until crumbs are brown.

CARROTS

Scrape them well, and let them lie in cold water half an hour; cook them in boiling water until tender; winter carrots, if whole, require from 1½ to 3 hr; summer carrots from 30 to 45 min; or slice carrots very thin and boil until tender; serve with white sauce or melted butter.

CREAMED CARROTS

1 c cream or milk, salt and pepper, 1 tbp butter, 1 tbp flour.

Make a cream sauce and stir in the boiled carrots cut in dice; stew gently 15 min, add a little chopped parsley and serve.

FRIED CARROTS

Melt some butter in a hot spider; cut cold boiled carrots into long thin strips; when butter bubbles lay in carrots, sprinkle with salt, pepper and sugar; fry till edges are brown and crisp; a little finely chopped parsley is an improvement.

LYONNAISE CARROTS

Chop an onion very fine and fry in 1 tbp butter and nice drippings; add boiled carrots, cut in small dice, with pepper and salt; stir, fry them golden brown; add a little finely chopped parsley; mix well and serve.

GLAZED CARROTS

Cut 4 carrots in ¼″ slices; parboil 10 min; drain and put in saucepan with ⅓ c butter, ⅓ c sugar, and either chopped mint or parsley; cook slowly until glazed and tender; serve around boiled peas.

SPINACH LOAF

2 c chopped spinach, 4 c boiled rice, 2 c thick white sauce, 1 red pepper, chopped.

Mix, form into a loaf; bake 20 min.

VEGETABLE SOUFFLE

¾ c thick white sauce, 3 eggs, 1 c chopped, cooked vegetable or vegetable pulp (green or dried beans, peas, asparagus, green corn), salt, pepper.

Beat egg yolks; add white sauce, seasoning, and vegetables; fold in the beaten egg whites; put into a buttered baking dish; bake in moderate oven until firm.

CABBAGE AU GRATIN

2 c boiled cabbage, 1 tbp flour, 1 tbp butter, ¼ c grated cheese, ½ c buttered crumbs, 1 c milk, ½ tsp salt, few grains of pepper.

Chop cabbage, seasoning with salt and pepper put into buttered baking dish; cover with cream sauce made by melting butter, adding flour and seasoning; then milk gradually, stirring constantly until mixture thickens; cover with buttered crumbs and grated cheese; bake for 12 min in hot oven.

SWEET POTATO AND APPLE

4 medium-sized sweet potatoes, 1 tsp salt, ½ c brown sugar, 4 medium-sized apples, 1 c water, 4 tbp butter.

Partly cook sweet potatoes, cut in dice; pare, core and cut apples in cubes; grease a casserole; place in it alternately layers of sweet potatoes sprinkled with salt, and layers of apple; pour over them a syrup made by cooking brown sugar and water; dot with butter; cover and bake 30 min in hot oven; top may be garnished with marshmallows and returned to oven to brown.

FRESH PEAS WITH LETTUCE

2 c peas, ½ tsp salt, 1 small head lettuce, ¼ tsp pepper, 1 tbp butter, 1 slice onion.

Break lettuce apart and lay large leaves in a greased small casserole; pour peas onto lettuce leaves; place heart of lettuce in center and sprinkle with onion, coarsely chopped; cover closely; bake in hot oven until peas are tender; just before serving add butter, salt and pepper.

DEVILLED TOMATOES

3 large tomatoes, 2 tbp butter, 1 egg yolk, few grains pepper, 1 tsp dry mustard, 1 tbp vinegar, ¼ tsp salt.

Cut tomatoes in half and over cut surface of each half spread butter mixed to a paste with other ingredients; bake in greased casserole dish 30 min in moderate oven.

QUICK SCALLOPED POTATOES

1 pt cooked potatoes, diced, 1 c white sauce, ½ c buttered crumbs.

Mix potatoes and white sauce; pour into greased pudding dish; cover with buttered crumbs; bake in moderate oven until brown; parsley, green pepper, minced chicken, ham or meat, small boiled onions may be added for variations.