Low Fat Cooking

recipes from 1900's

Low fat cooking with various vegetable recipes. Tip: Always have the water boiling when you put your vegetables in, and keep it constantly boiling until they are done. Cook each kind by itself when convenient. All vegetables should be well seasoned.

APPLES.

When the barrel of apples you have bought, begins to make your mind uneasy, because they can spoil faster than you can use them, a good plan is to peel, core and stir them with a very little sugar and screw them down in your jam jars. They will keep for a couple of months and will be handy to fill a tart or as apple sauce, etc.; they do not need to be cooked too much and some of the firmer sorts may remain in quarters solid enough for a pie. Another plan is to peel but not core the suspicious ones, then let them freeze solid, when frozen pack them in a box and cover. Keep them where they will not thaw. When you wish for a dish of baked apples, put them in your baking pan, scatter a little sugar over them and put them in a quick oven without letting them thaw, when done, they should each be whole and a pretty brown color.

BEANS.

Beans are a nice low fat cooking winter vegetable, but cooked with pork as "baked beans," are too strong for daily use, but are a desirable article of food cooked more plainly. Choose the small white beans, put them in a saucepan with as much cold water, as will cover them well and a small pinch of baking soda; when they have simmered a few minutes drain off the water and replace it with hot water and a little salt; if possible let them cook without boiling hard; when tender drain, and dish with a liberal piece of butter and a dust of pepper. They are also good thrown when drained into the frying pan with some dripping, pepper and salt, and heated a few minutes over the fire. The only attention they require in cooking is lest they melt into soup when nearly cooked.

CREAMED CABBAGE.

Cut a medium sized cabbage in quarters for this low fat cooking recipe. Take out the stem, put into a kettle of boiling water, cook for ten minutes, drain and cover with cold water. This will destroy the odor so unpleasant. When cold, chop fine, season with salt and pepper. Make a sauce of two tablespoons of butter, one tablespoon flour, mix smooth, add one pint of milk; cook in this sauce slowly for three quarters of an hour.

OYSTER CABBAGE.

Mince fine one half a cabbage, boil for ten minutes and strain off water. Then cover cabbage with milk and let come to a boil, add rolled cracker crumbs, butter size of a walnut, salt and pepper to taste.

CREAM-BAKED ONIONS.

Pare as many good-sized onions as required and cover with boiling water, boil for ten minutes, then drain. Cover again with boiling water to which add one half teaspoon of salt, and cook till tender. Drain carefully and put the onions in a baking dish, place on each a teaspoon of butter, add pepper and salt to taste, then fill the dish half full of milk and cover with a layer of fine bread-crumbs. Bake this low fat cooking recipe till a delicate brown.

STIRRED POTATOES WITH EGGS.

Eight cold boiled potatoes chopped fine. Put into the saucepan with a small piece of butter. When it melts stir in the potatoes, stirring them till brown, then pour in four well beaten eggs, and stir them well through the potatoes. Serve this low fat cooking recipe very hot.

SWEET POTATOES STUFFED.

For this low fat cooking recipe bake four large sized sweet potatoes, then cut carefully in two. Cut a piece off each end, so they will stand, then scoop out, leaving the skins perfect. Mash the potato fine with an egg dressing as follows: boil four eggs hard, mash the yolks to a paste with cream to thin, salt and pepper to taste and a little mustard if liked; with this mixture fill the skins, place a piece of butter on top of each, and bake until well browned. Serve in individual saucers with a small doyley under.

POTATO PUFF.

Take two cupfuls of cold mashed potato for this low fat recipe, and stir into it one teaspoonful of melted butter, beating to a white cream before adding anything else. Then put with this two eggs, whipped very light and a teacupful of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed it will come out of the oven light, puffy and delectable.

POTATO PEARS.

Boil six or eight large potatoes, when well done mash thoroughly, adding a little butter, cream, pepper and salt. Mould into shape of pears, putting a clove into stem and brush over with beaten egg, and put into the oven to brown slightly.

PEAS WITH CREAM SAUCE.

Put one quart of peas in a kettle of salted boiling water and cook fifteen minutes; drain, put a tablespoon of butter in a saucepan, add a tablespoon of flour, mix; add a cup of milk; stir constantly until boiling; add salt, pepper and then the peas; stand over boiling water about five minutes and serve as garnish to baked sweetbreads.

SPINACH ON TOAST.

A tasty and low fat cooking recipe. Cook twenty minutes in boiling salted water. Drain and chop fine. Put a tablespoon of butter into a saucepan with a teaspoon of sugar, a pinch of nutmeg, pepper and salt. Stir in the spinach and beat smooth while it heats; at the last, add one tablespoonful of cream or two of milk. Pour upon crustless slices of buttered toast laid upon a flat dish.

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