During the winter, when green corn and fresh beans cannot be secured,
succotash can be made by using dried or canned corn and dried beans.
131. CORN AND TOMATOES.--A somewhat unusual vegetable combination is
made by cooking tomatoes and green corn together.
Prepare the desired number of tomatoes in the usual way for stewing and
cut an equal amount of sweet corn from the cob. Put the two vegetables
together in a saucepan and cook until the tomatoes are well stewed.
Season with salt, pepper, and sugar, if desired, and add a small piece
of butter. Serve hot.
132. CORN, STRING BEANS, AND TOMATOES.--Those who care for the
combination of corn and tomatoes will find beans a very agreeable
addition to this dish.
Prepare the corn and tomatoes as explained in Art. 131, and to them add
young, tender string beans that have been previously cooked in boiling
salted water. Add the desired seasoning and a small amount of butter.
When thoroughly heated, serve.
133. PEAS AND POTATOES.--As a rule, the first green peas and the first
new potatoes come into the market at about the same time. If a delicious
combination is desired, these two vegetables should be cooked together
and then dressed in any desirable way.
Select small potatoes, scrape them, and put them to cook in boiling
salted water. Shell an equal amount of green peas, and add them to the
potatoes about 20 minutes before the potatoes become tender. Cook until
both vegetables are tender, and then drain the water from them.
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