Recipe: Drawn Butter

  • 2 tablespoons butter ¼ teaspoon salt
  • 2 tablespoons flour 1/8 teaspoon pepper
  • 1 cup hot water 1 teaspoon butter

Cook butter until it bubbles, stir in flour, add hot water, salt, and pepper, and beat until smooth; add butter in small pieces just before serving.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Onions Fried Butter

Pare and cook one dozen medium-sized onions until tender, taking care that they do not break. Drain and then cool, and when ready to prepare dip in batter and then fry in hot fat, and serve with Hollandaise Sauce. How to prepare the batter:
Place in a bowl

  • Six tablespoons of water,
  • Eight tablespoons of flour,
  • One-half teaspoon of salt.

Beat to mix and then roll the onions in flour and then dip in a batter and fry until golden brown in hot fat.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Asparagus with Butter Dressing

Perhaps the simplest way in which to prepare asparagus is to cook it in salted water and then serve it with a butter Dressing. When prepared in this way, it may be served plain, but it becomes more attractive, as well as more nutritious, if it is placed on squares of toast.
For this dish, secure a bunch of fresh, tender asparagus, wash it thoroughly, and then, as desired, cut it into inch lengths or allow it to remain whole. Pour enough boiling water over it to cover well, add salt in the proportion of 1 teaspoonful to each quart of water, and allow it to cook until the stems may be easily pierced with a fork, which in most cases will require not more than from 10 to 15 minutes.

The length of the cooking is an important factor with this vegetable, for when it is overcooked its flavor is not so agreeable as when it has had just enough cooking. When the asparagus is done, drain off the water, season with a little more salt and a dash of pepper, and, if it is to be served without toast, add 1 tablespoonful of butter for each bunch cooked, allowing the butter to melt. In case it is to be served on toast, allow a small amount of the liquid in which it was cooked to remain on it, add the butter to this, and, after placing several of the stems or a number of the pieces on the squares of toast, dip a little of the liquid over all.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Parsley Butter

  • Two tablespoons of butter,
  • Three tablespoons of finely minced parsley,
  • One teaspoon of lemon juice.

Beat to a smooth paste and use. This dish will replace POTATOES in the luncheon menu.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss