|
Classic
Cook Books
< last page | next page >
page 58
ENDIVE
Have water boiling hot and salted. Now put in a tiny piece of washing soda. Wash
the endive, throw it into boiling water, and boil slowly for ten minutes. While
boiling, take one tablespoonful of olive oil and heat it. Add one tablespoonful
of vinegar, a dash of cayenne, half a teaspoonful of salt, and one clove of
garlic, chopped very fine. Let this all simmer for five minutes, then drain off
the water, and pour out the endive, and serve.
Endive is also good cooked as follows: Place one tablespoonful of sweet lard in
pan, wash endive, and fry it for five minutes. Then cover it up tight and let it
simmer in its own juice for ten minutes.
CHINESE PICKELED YELLOW TURNIPS
Cut the turnip in thin slices, then cut each slice in narrow strips until it
looks like strands. Place in bowl and over it pour two cupfuls of vinegar, a
dash of cayenne, a quarter of a clove
< last page | next page >
Classic
Cook Books
|
