Drain and
serve with salt, pepper and melted butter or cream sauce.
GREEN CORN
Husk corn, removing all silk. Put into fresh boiling water to cover
and boil rapidly for 5 minutes. Remove from water and serve on platter
covered with napkin.
LIMA BEANS
Shell beans just before using. Rinse in cold water. Put into saucepan;
cover with boiling water and boil until tender. Drain and add salt,
pepper and melted butter.
KOHL-RABI
Peel turnip-shaped globe; cut into small pieces; cover with boiling
water and boil until tender, 30 to 35 minutes. Add one teaspoon salt
to each quart water. Serve plain with melted butter and pepper, or
with cream sauce.
The leaves may be stemmed and cooked as greens, boiling 40 minutes.
CANDIED SWEET POTATOES
Boil 1 quart sweet potatoes in salted water until tender; drain and
scrape off skins; cut into slices and put in layers into greased
basing dish covering each layer and top with brown sugar and pieces of
butter. Bake in hot oven until brown.
BAKED TOMATOES
6 tomatoes
2 cups soft bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Wash tomatoes and cut off stem ends; remove pulp from center and fill
with bread crumbs seasoned with salt and pepper; place small piece of
butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned
to taste, cooked in the pan and served as a sauce.
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