Skip to main content

Posts

Pennsylvanian Dutch Soups to try out

Pennsylvanian Dutch  Soups PHILADELPHIA PEPPER POT1 lb. honeycomb tripe1 veal knuckle1½ qts. water2 tablespoons salt1 tblsp. red pepper, diced1 tblsp. green pepper, diced1 tablespoon powdered thyme6 peppercorns4 potatoes, diced2 bay leaves3 whole cloves3 tablespoons chopped parsley2 stalks celery, diced2 carrots, diced2 tomatoes, peeled, cut up4 onions, thinly sliced1 piece pimento, cut fine Wash and scrub tripe thoroughly. Place in large kettle and cover with plenty of cold water. Bring to a boil and simmer until tender. Simmer without boiling, that is the secret of making tripe tender. Drain and dice, ½ inch squares. In the meantime place the veal knuckle in another kettle adding 1½ qts. of water and all ingredients except the potatoes. Simmer at least one hour, put in potatoes and simmer for another hour or until meat falls off the bone. Remove bone and take off all the meat. Cut it into small pieces and together with the tripe put it back into the soup. Bring to a boil and the so…
Recent posts

General cooking methods for Vegetables plus additional vegetable recipes

GENERAL COOKING METHODS AND RECIPES FOR VEGETABLES 

Uncooked vegetables.
—Crisp vegetables with tender fiber are eaten raw. Their preparation includes freshening in cold water, thorough washing to remove grit and insects, thorough drying by shaking in a soft cloth or wire basket, and cooling on the ice. Lettuce should not be served so wet that the water collects on the plate, making it impossible to dress the salad with oil. 
Cooked vegetables.
—Vegetable cooking is an art much neglected, and in consequence vegetables are sometimes served lacking their proper flavor and their original nutrients. To cook vegetables
in boiling salted water, throwing the water away, is not the correct method, except in a few cases. With this method much of the valuable mineral matter and the flavoring substances are lost in the water. With such strong flavored vegetables as the cabbage, old onions and beets, and old potatoes this method is permissible, but even in these cases the nutritive value is decreased.