Recipe: Buttered Carrots

If small, tender carrots can be obtained, they will be found to be delicious upon being boiled and then dressed with butter. Winter carrots may be prepared in this way too, but they will probably require a little more cooking to make them tender.

BUTTERED CARROTS
(Sufficient to Serve Six)

  •  3 c. diced carrots
  •  2 Tb. butter
  •  1/2 tsp. salt
  •  Dash of pepper

Wash and scrape the carrots and cut into half-inch pieces. Put to cook in enough boiling water to cover the carrots well, and add 1 teaspoonful of salt for each quart of water. Cook in a covered kettle until they can be easily pierced with a fork and then drain off the water. Add the butter, salt, and pepper, heat until the butter melts, and serve.

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

Recipe: Buttered Brussels Sprouts

When Brussels sprouts are properly cooked and then seasoned with salt and pepper and flavored with butter, an appetizing dish is the result. To make such a dish for about six persons, prepare and cook 1 quart of Brussels sprouts in the manner just explained. When they are tender, pour off the water, season with additional salt and a dash of pepper, and add 2 tablespoonfuls of butter. Allow the butter to melt over the sprouts and then serve hot.

If a more attractive dish is desired, the Brussels sprouts prepared in this way may be combined with French LAMB chops. Pile up the buttered sprouts in the center of a platter, and then place broiled or sautéd LAMB chops, whose ends are trimmed with paper frills, around the sprouts in the manner shown.

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

Recipe: Buttered Beets

Butter added to beets increases both their nutriment and their flavor. In order to prepare buttered beets, first clean and cook them in the manner just explained. To remove the skins, scrape the beets as thinly as possible, so as not to waste any more than is necessary. Then slice them thin or cut them into 1/2-inch cubes, season well with salt and pepper, and add 1 tablespoonful of butter for each four persons to be served. Allow the beets to heat thoroughly in the butter, and serve hot.

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

Recipe: Buttered Artichokes

Another satisfactory way in which to prepare Jerusalem artichokes is to dress them with butter. Wash and peel the required number of artichokes and cut them into slices. Put these to cook in boiling salted water and cook until tender enough to be pierced with a fork. Drain off the water and dress with melted butter to which has been added a little chopped parsley. Serve hot.

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