Books > School and Home Cooking (1920) > Vegetables

School and Home Cooking (1920)
Table of Contents

Vegetables

• Corn
• Potatoes
• Tomatoes

• Baked Winter Squash
• Bean Roast
• Beets
• Boston Baked Beans
• Buttered Carrots
• Cabbage (Cooked in Little Water)
• Creamed and Scalloped Vegetables
• Creamed Cabbage (Cooked in Much Water)
• Creamed Cabbage (Steamed)
• Curry of Kidney Beans
• Dried Celery Leaves
• Mashed Turnips
• Mock Oysters (Parsnips with Nuts and Rice)
• Onions (Cooked in Much Water)
• Sauted Summer Squash
• Scalloped Spinach With Cheese
• Spinach
• Stuffed Peppers
• Sweet Potatoes
• Sweet Potatoes (Southern Style)

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