Transcribe
Translate
Wisconsin cookbook, 1900-1920
Page 37
More information
digital collection
archival collection guide
transcription tips
Cut in thin slices. Boil till done. Drain water off Add 1/2 cup milk 1 tablespoon butter. Salt & pepper. Beets Wash & soak beets with jackets on. When done, peel & cut in slices & add butter, salt, & pepper. Serve hot. Califlour. Cut in small pieces & wash. Cook one hour & them cream & serve hot. Cream Tomatoes. To one pint of canned tomatoes add 1 qt. boiling water & let boil Add 1 tesp. soda When it foams immediately add 1 pt. hot milk seasoned with salt & pepper & plenty of butter. Then add 8 small crackers. Buttered Asparagus on Toast. Boil asparagus & then butter. Salt & pepper. Make toast & put on.
Saving...
prev
next
Cut in thin slices. Boil till done. Drain water off Add 1/2 cup milk 1 tablespoon butter. Salt & pepper. Beets Wash & soak beets with jackets on. When done, peel & cut in slices & add butter, salt, & pepper. Serve hot. Califlour. Cut in small pieces & wash. Cook one hour & them cream & serve hot. Cream Tomatoes. To one pint of canned tomatoes add 1 qt. boiling water & let boil Add 1 tesp. soda When it foams immediately add 1 pt. hot milk seasoned with salt & pepper & plenty of butter. Then add 8 small crackers. Buttered Asparagus on Toast. Boil asparagus & then butter. Salt & pepper. Make toast & put on.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
