Vegetables – Vintage Recipe Cards (2024)

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2 heads celery
1 chicken stock cube
1 level tablespoon salt
½ pint well-flavored Vinaigrette sauce (see card 5 in this set)
½ level teaspoon paprika
Cayenne pepper
¼ pint double cream
4 hard-boiled eggs
4 tablespoons finely chopped parsley

Trim heads of celery, cutting off top third of branches and outside stalks; cut each head in half; put celery in a saucepan with trimmings, chicken stock cube and salt; cover with cold water and bring slowly to a boil. Simmer for 10 minutes; remove from heat. and leave in hot water for 5 minutes; drain and cool. Arrange celery in a flat serving dish; spoon over half of the Vinaigrette sauce and allow celery to marinate in this mixture for at least 1 hour.

Combine remaining Vinaigrette sauce with paprika, a pinch of cayenne pepper and the double cream; mix well. Separate yolks from whites of eggs, and rub each separately through a wire sieve.

To serve: place blanched celery hearts on a serving dish; cover each celery half with dressing; garnish on-third of each portion with sieved egg white, one-third with sieved egg yolk, and remaining third with finely chopped parsley. Serve immediately. Serves 4.

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Oriental and Mediterranean eggplants are about 5 inches long and 1½-2 inches in diameter. Elongated in shape and are excellent for busy cooks since they cook quickly. Eggplants are low in calories.

Prepare this subtly flavored sauce ahead for ease in serving.
3 Tablespoons toasted sesame seeds, ground coarsely
3 Tablespoons sugar
3 Tablespoons rice wine vinegar (Japanese type)
1 Tablespoon soy sauce (Japanese shoyu)
1 teaspoon salt
dash MSG (optional)

Put all ingredients into a bowl. Mix well, or easier yet, first grind sesame seeds in blender slightly and add balance of ingredients. Twirl a short while. Pour over cooked eggplant.

8 eggplants, small Oriental or Mediterranean variety

Trim ends of unpeeled eggplants and make several long slashes on lenghwise [SIC] surface for speed in frying. The skin protects oil from penetrating the inside which makes the vegetable exceedingly fat-free when cooked.

Heat frying pan with a thin layer of light vegetable oil. When about 350°F. add eggplants and fry until soft. Turn them occasionally. Cook about 4 minutes. Drain on paper towels. Keep warm. To serve split eggplants open at one lengthwise slash and pour sauce over vegetables. Enjoy!

Serves 4

©️Shufunotomo Co., Ltd. Japan 1974

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1 pound fresh broccoli or 2 10-ounce packages frozen broccoli spears
½ cup salad oil
3 tablespoons vinegar
2 tablespoons lemon juice
1½ teaspoons sugar
¾ teaspoon salt
¾ teaspoon paprika
¾ teaspoon dry mustard
¼ teaspoon dried oregano, crushed
Dash cayenne
⅓ cup finely chopped dill pickle
⅓ cup finely chopped green pepper
3 tablespoons snipped parsley
2 tablespoons capers, drained
1 hard-cooked egg, finely chopped

Cut fresh broccoli stalks lengthwise into uniform spears, following branching lines. Cook fresh broccoli in small amount of boiling salted water 10-15 minutes; frozen broccoli 4 to 5 minutes, or just till crisp-tender. Drain. In screw-top jar combine salad oil, vinegar, lemon juice, sugar, salt, paprika, dry mustard, oregano, cayenne, dill pickle, green pepper, snipped parsley and capers. Cover and share to mix well. Pour dressing over broccoli spears; refrigerate several hours or overnight. Drain off liquid. Arrange broccoli spears on serving plate; top with finely chopped egg. Garnish with additional sawtooth-cut hard-cooked eggs filled with sieved egg yolks, if desired. Makes 6 to 8 servings.

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Preparation time: approx. 20 min
Browning time: 4-5 min.
Oven temperature: 275° or grill

Ingredients: (4 pers)
4-6 big yellow onions
4-5 eggs
1 tbsp butter or margarine
3 tbsp cream
salt and white pepper
8 wiener sausage
5-6 tbsp grated cheese

Preparation:

Peel the onions and boil them in salted water until almost soft.
Let the onions cool and cut off the top third with a sharp knife. Carefully remove the bulbs from the middle, saving a peel of 1-2 cm.
Chop the onion innards and fry them in the shortening.
Whisk together the eggs with the cream, salt and pepper, and pour the egg mixture into the onion stew. Scrape from the bottom with a wooden spoon or spatula until the egg whites hold together fairly well.
Fill the onions with the egg mixture and place in a greased ovenproof dish.
Place the wiener sausage between the onions and sprinkle grated cheese over everything.
Brown and serve immediately with bread and green salad.

Recipe translated by Google Translate.

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1 cup Tomato Sauce Italiano (below), divided
1½ cups (10-ounce package) frozen chopped spinach
16 ounces cooked, dried soybeans

Bring ½ cup Tomato Sauce Italiano to a boil in a saucepan. Add spinach. Simmer covered, 5 minutes, or until spinach is cooked. Add remaining Tomato Sauce and soybeans. Cook over low heat for 5 minutes, or until heated throughout. Makes 2 dinner servings.

TOMATO SAUCE ITALIANO

4 cups mixed vegetable juice
2 tablespoons wine vinegar
2 packets beef broth and seasoning mix or 2 beef bouillon cubes
1 tablespoon onion powder
Artificial sweetener to equal 4 teaspoons sugar
5 peppercorns
1 small garlic clove, minced
1 teaspoon basil leaves
½ teaspoon chili powder

Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and cook over low heat, stirring frequently, for 40 minutes, or until mixture is reduced by half. Divide evenly. Makes 4 servings, about ½ cup each.

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2-3 pounds new carrots
Butter
¼ pint chicken stock
1 tablespoon sugar
Salt
2 eggs
6-8 tablespoons grated cheese
Freshly ground black pepper
Cooked peas and button onions

Wash carrots; slice thickly and place in a saucepan; cover with cold water and cook over a high heat until water boils. Drain.

Simmer balanced carrots in 4 tablespoons butter, the chicken stock, sugar, and salt, to taste, until carrots have absorbed the liquid without burning and are tender.

Mash carrot mixture and mix well with 2 eggs, 4 tablespoons softened butter, cheese, and salt and freshly ground black pepper, to taste. Press into a well-buttered ring mould and heat through in a slow oven (350-M3) for 15 minutes. Turn carrot ring out on a heated serving dish and fill centre with cooked peas and button onions. Surround with remaining peas and onions. Serves 6.

Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966 Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickard.

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¼ cup dehydrated onion flakes
¼ cup onion bouillon
2 cups cooked eggplant
1 medium green pepper, finely chopped
2 medium tomatoes, chopped
Artificial sweetener to equal 1 teaspoon sugar
1 garlic clove, minced
2 tablespoons lemon juice
2 teaspoons salt
Lemon slices, to garnish
Nutmeg, to garnish

Combine onion flakes and bouillon. Let stand 5 minutes. Combine onion mixture, eggplant, green pepper, tomato, sweetener, and garlic in blender container; process at medium speed until mixture is pureed. Transfer to skillet. Cook over very low heat, stirring occasionally, 20 minutes. Chill. Add lemon juice and salt; garnish with lemon slices and sprinkle with nutmeg. Divide evenly. Makes 6 servings.

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1 large cauliflower
Salt
3 eggs
1 egg yolk
¼ pint double cream
Freshly ground black pepper
Grated nutmeg
Butter
Hollandaise sauce
Flowerets of cauliflower, poached
Sprigs of parsley

Clean cauliflower and cut into quarters. Cook in boiling salted water until tender. Pass through fine sieve. Beat in the eggs, egg yolk and cream. Season generously with freshly ground black pepper and grated nutmeg. Transfer to a well-buttered soufflé dish with a band of aluminum foil tied around it, or a deep charlotte tin, and place in a pan of hot water on top of the stove. Bring water to a boil; then place it in a slow oven (350 -M3) and bake for 45 to 50 minutes, or until set. Unmould on to a serving dish and mask with Hollandaise sauce. Garnish with sprigs of poached cauliflower and sprigs of parsley. Serves 4 to 6.