CREAMED PEAS AND POTATOES
The first peas and new potatoes from the gardens were always celebrated with this gourmet dish:
1 pt. new peas until tender (do not overcook)
In a separate pan, cook:
4 medium new potatoes, skins scrubbed if not peeled and called in 1-inch pieces
Drain the vegetables and combine; add 1 pt. light cream brought to a boil with 1 T. cornstarch. Season and serve hot. You may use parsley or paprika to season. Also, this can be thickened by mixing 1 T. flour with 1 T. butter and adding to cream, bring to boil and add to vegetables.
HOT OR COLD STRING BEAN SALAD
These were favorites served at noon or for the evening meal. Remember, it was dinner and supper then.
Cook till tender:
1 qt. green beans, cut into 1 or 2-inch pieces. Drain.
1/2 onion, very thin in rounds and add to beans.
4 T. cream
2 T. vinegar
1 T. sugar
some salt and pepper to taste
Shake well and serve hot or cold.
This dish was generally made in a large batch to serve hot with the big meal and cold for supper with something else.
4 or 5 beets until tender, slip skins off and mash coarsely
3 T. heavy cream
1 T. vinegar
1 T. brown sugar
salt to taste
Add to beets and mix lightly. Reheat over a low fire and serve.
FRIED SWEET CORN
Cut sweet corn off 5 cobs.
3 T. butter or oleo
1/2 t. sugar
3/4 c. milk
Cover and cook till dry and light golden; watch carefully; stir now and then.
FRIED GREEN TOMATOES
Slice partially ripe tomatoes 1/2-inch thick. Dip in egg and crackers or pancake mix. They used bread crumbs in the 1930"s. Fry in bacon fat.
A tasty vegetable that even the children enjoyed. Onions turn sweet when cooked, like parsnips. Cream adds to the delicate flavor.
2 c. sliced onions in small amount of water
Pour 1 c. cream over and season to taste.
Serve in individual dishes; garnish with paprika.
Take 2 c. leftover mashed potatoes, stir in 2 T. melted butter. Beat and add 2 beaten eggs and 1 c. milk; add salt and pepper; mix well. Bake in casserole for 30 minutes.
TENDER BEET TOPS
Beet tops can be used like spinach and sometimes are preferred. They can be picked fresh from the garden or taken from beets pulled for other uses.
Wash and cook in heavy pan with water clinging to leaves. Sprinkle with salt and cook till wilted and tender; drain. Pour bacon vinegar dressing over and serve hot.
BACON VINEGAR DRESSING:
Fry two slices bacon cut into small pieces; add 2 T. vinegar. While hot, pour over vegetables; shake in pan and serve.