Old vegetable recipes

Pumpkins

New England Housewives slice ripe Pumpkins, dice them, and fill a pot to 2 or 3 gallons, and stew gently a whole day. As they sink, they refill the pot. Stewed enough they look like bak'd Apples; this they Dish, add Butter, Vinegar, and Spices, and serve to be eaten with Fish or Flesh.

Creamed Potatoes

Ingredients

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups milk

1 teaspoon lemon juice

6 cooked potatoes, peeled and cubed

chopped parsley

In a pan seated over boiling water (double boiler), melt butter. Stir in flour and seasonings. Slowly pour in milk, stirring constantly, and cook, continue stirring, until sauce thickens. Sprinkle lemon juice over cubed potatoes, and add potatoes to cream sauce. Cook over hot water in sauce pan until potatoes are hot. Sprinkle with chopped parsley or chives. Serves 6

Peas were often added to the above recipe. New potatoes were favored for this version.

Buttered Radishes

Lightly fry 1/2 onion in butter, add 1 cup sliced or tiny whole radishes. Cook 10 minutes. Season with salt and pepper.

Sugar Peas

Ingredients:

1 1/2 pounds baby green sugar peas in pods

1/2 cup water

1/4 cup butter

1/4 teaspoon salt

1/4 teaspoon mace

1 egg yolk

2 tablespoons dry sherry

2 tablespoons vinegar

Removed strings and stems from pods. Rinse pods. In saucepan, combine water, butter, salt and mace. Bring to a boil and add peas. Cover pan, reduce heat to medium and cook 6-8 minutes or until peas are tender-crisp. Stir once or twice during cooking.

Beat egg yolk with sherry and vinegar. Turn heat under peas to low, and add egg mixture slowly in a thin steam, stirring constantly. Serve at once. Serves 6.