Dublin Core

Title

Boiled Vegetables / Creamed Vegetables

Subject

vegetables

salt

water

pepper

butter

Description

Boiled Vegetables

1) cook till tender in small amount
of boiling salt water. 1 t. salt to 1 qt.
water. 2) add veg to boiling water
3) Lower heat when water boils
after veg is in it 4) Cook in
tightly covered pan. 5) young
tender vegetables should be cooked
a short time 6) strong vegetables
will be milder by being

Back:
cooked in an open vessel
7) season with salt & pepper
to taste and 1 1/2 T. of Butter for
2 cups or 4 serving

Creamed Vegetables

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# Boiled Vegetables

## Instructions

1. Cook till tender in small amount of boiling salt water. 1 tsp salt to 1 qt water.
2. Add vegetables to boiling water.
3. Lower heat when water boils after vegetables are in it.
4. Cook in tightly covered pan.
5. Young tender vegetables should be cooked a short time.
6. Strong vegetables will be milder by being cooked in an open vessel.
7. Season with salt & pepper to taste and 1 1/2 Tbsp of butter for 2 cups or 4 servings.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0166

Coverage

Oregon, US