Books > Boston Cooking-School Cook Book (1896) > Vegetables

Boston Cooking-School Cook Book (1896)
Table of Contents

Vegetables

• Artichokes
• Asparagus
• Beans
• Beets
• Cabbage
• Cauliflower
• Celery
• Corn
• Cucumbers
• Eggplant
• Mushrooms
• Onions
• Peas
• Potatoes
• Squash
• Sweet Potatoes
• Tomatoes
• Turnip

• Boiled Spinach
• Brussels Sprouts in White Sauce
• Carrots and Peas
• Creamed Oyster Plant (Salsify)
• Dandelions
• Dressed Watercress
• Lettuce Sandwiches
• Parsnip Fritters
• Parsnips with Drawn Butter Sauce
• Salsify Fritters
• Spinach à la Béchamel
• Stuffed Peppers I
• Stuffed Peppers II

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