Books > Directions for Cookery, in its Various Branches (1840) > Vegetables

Directions for Cookery, in its Various Branches (1840)
Table of Contents

Vegetables

• Vegetables - General Remarks

• Artichokes
• Baked Tomatas
• Beets
• Brocoli
• Broiled Mushrooms
• Broiled Tomatas
• Cabbage
• Cale-Cannon
• Carrots
• Cauliflower
• Celery
• Dried Beans
• Fried Cucumbers
• Fried Potatoes
• Fried Sweet Potatoes
• Green Beans
• Green Corn Pudding
• Green Peas
• Indian Corn
• Lima Beans
• Mock Oysters of Corn
• Parsnips
• Poke
• Pork and Beans
• Potato Snow
• Pumpkin
• Radishes
• Roasted Potatoes
• Russian or Swedish Turnips
• Salsify
• Scarlet Beans
• Sea Kale
• Spinach
• Spinach and Eggs
• Squashes or Cymlings
• Stewed Egg Plant
• Stewed Tomatas
• Stuffed Egg Plants
• Sweet Potatoes Boiled
• To Boil Asparagus
• To Boil Green or French Beans
• To Boil Onions
• To Boil Potatoes
• To Dress Cucumbers Raw
• To Fry Egg Plant
• To Fry Onions
• To Keep Tomatas
• To Roast Onions
• To Stew Beets
• To Stew Mushrooms
• Turnips
• Winter Squash, or Cashaw

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