Contents of this Section
(Click on Links)

The Sauces
De-Mystifying the Haute Sauce
The Versatile Creamed Sauce (Basic Recipe)
Butter/Flour Thickening Balls
Versatile Creamed Sauce Variations
Herb Bouquet Creamed Sauce
Bouillon or Herb Bouquet Stock Sauce
Half Milk/Half Seasoned-Stock Sauce
Cream-Enriched and Low-Fat Variations
Egg and Lemon Enriched Sauce
Never-Fail Mock Hollandaise Sauce
Half a Dozen Artfully Seasoned Creamed Sauces
A Well-Seasoned Sauce
Horseradish "Cream"
Cheese Sauce
Hot Mustard Sauce
Mushroom Sauce
Pimiento Sauce
More Sauces for In-Season Vegetables
A Simple Spring Sauce
Herbed Lemon Butter Sauce
Egg Sauce
Black Butter Dressing
Deviled Sauce
Quick Mushroom Sauce
Vegetable Vinaigrette
Orange Sauce
Spanish Sauce
A Quick Spanish Sauce

The Main Vegetable Dishes
(Built on or Topped with Creamed Sauces)
A Whole-Spice Curry Meal
A Creole Meal
The Soufflé
The Fondue
The Scalloped Vegetable
The Au Gratin
The Vegetable Timbale
The Stuffed Vegetable
Oven-fried Vegetable Steak
The a La King
Medley of Vegetables

The Vegetable Pot
Mediterranean Vegetable Pot
Early California Zucchini
Mid Summer Ratatouille
Cooking Vegetables the Self-Saucing Oriental Way
Egg Foo Young
Chinese Brown Sauce
Chop Chai

Beautiful Soup
Fresh Herb Bouquet Stock
The Creamed Vegetable Soup
Creamed Soup Seasoning Variations for
Cabbage Family
Spinach, Chard, Beet and Other Greens
Tossed Greens Salad: Made, Seasoned & Dressed at the Table
Chilled Vegetable Marinate
Molded Piquant of Raw Vegetables
“Cocoanut” Pie! From Irish Potatoes?
A Carrot & Potato “Plum” Pudding with Lemon Nutmeg Sauce



    Beulah calls her basic creamed sauce recipe "Sauce Versatile." On its foundation she has built an entire repertoire of vegetable dishes, soups, and casseroles. Béchamel, veloute, hollandaise . . . are the difficult-to-make-sounding "haute cuisine" names for simple combinations of butter, flour and milk . . . or soup stock . . . or egg . . . and/or lemon juice, vinegar, or wine. To the basic ingredients, herbs are added--the Fine, the Hearty, and the Pot Herbs; also spices, condiments and garnishes.

[Basic Recipe]

    Considering the hundreds of different concoctions for which this sauce is the basis, preparing a quantity of it ahead of time is a time-saving shortcut. What isn't used in today's special sauce becomes tomorrow's or the next day's soup or soufflé. The proportions given are for a medium-thick sauce--a good consistency for saucing all except the high-moisture vegetables such as summer squashes, greens and tomatoes. For these, decrease the liquid to 2½ to 3 cups. For a thinner sauce add more liquid. This recipe makes a quart.*

    ½ c. [=1 cube] butter

    3½ c. cold milk [or other liquid]

    or margarine

    1 t. [or less] salt

    ½ c. flour

    ¼ t. pepper

    *For an approximate 1 cup recipe use: 2 T. butter; 2 T. flour; 1 scant c. milk [less for thicker, more for thinner]; ¼ t. salt; pinch pepper.

    The Secret of a No-Fuss Smooth Sauce is to first melt the butter in a sauce pan. Then add the flour and blend it into the melted butter. Let the mixture bubble for a minute or two to precook the flour. Now, pour in the cold liquid. Pour it in all in one swoop, and stir over a medium-hot burner as the sauce thickens. Adding the cold liquid all at once prevents the flour from lumping. As the liquid gradually heats, the precooked flour/butter mixture evenly dissolves and thickens into a smooth sauce.

    BUTTER/FLOUR THICKENING BALLS--another of Beulah's tricks for making those "haute" sauces in a hurry. Place in a bowl: 1 cube soft butter or margarine; ½ c. flour; 1 t. salt; and ¼ t. pepper. With the back of a spoon cream these until smooth. Then, with floured hands, form into 8 walnut-sized balls. Store in a container in the refrigerator. Add 2 or 3 of these to each more or less cup of hot milk, bouillon, other soups, or even tomato juice. Add also to thicken the juices extracted from spinach and other greens during cooking.


    HERB BOUQUET CREAMED SAUCE--the "béchamel" of the French menu: To the basic sauce add a Mint/bay leaf/Sweet Carrot bouquet and minced, sautéed onion--about 1 T. per serving. Sprinkle lightly with cayenne, or freshly-grated nutmeg.

    BOUILLON or HERB BOUQUET STOCK SAUCE--"Veloute" is its continental name: Follow the basic recipe, using bouillon [or water + bouillon cube's)]. Or better still, make the sauce with Fresh Herb Bouquet Stock, optionally adding to the stock recipe mushroom stems and lemon rind.]

    HALF MILK/HALF SEASONED-STOCK SAUCE --substituting half milk in the above  Bouillon or Herb Bouquet Sauce above is yet another variation.

    CREAM-ENRICHED and LOW-FAT VARIATIONS: Some like the basic recipe made with half bouillon and half cream or with half and half. And for low-calorie diets, low-fat or skimmed milk can be substituted. The butter (but not the flour) may also be cut in half. In this case, stirring more vigorously with a wire whisk will keep the sauce velvety smooth. And what is lost in richness can be compensated for with unusual seasoning combinations.

    EGG and LEMON ENRICHED SAUCE: To any of the above sauces an egg yolk per cup of sauce may be added after the sauce is heated. Place the yolk in a cup and beat with a fork. Then stir a little sauce into the yolk and combine with the rest of the sauce. Stir for a minute or two, keeping the heat very low to prevent the egg from curdling. Just before serving add 1 t. of lemon juice per cup of sauce. Serve at once or keep warm over hot water.

    NEVER-FAIL MOCK HOLLANDAISE SAUCE--from a November l938 broadcast, recommended for "Thanksgiving vegetables--spinach, broccoli, cauliflower":

    1 c. basic sauce

    3 T. butter

    3 egg yolks

    5 t. lemon juice

    Heat the basic sauce. Reduce heat. Stir a little sauce into slightly beaten yolks. Then add to remaining sauce and blend thoroughly. Add butter and lemon juice. Serve immediately or keep warm over hot water until serving time.


    Back in the fifties a Chicago columnist for TV Forecast wrote, "--What's a man doing listening to a cooking show? Let me tell you. This gal Karney is not what you think . . . never measures out a teaspoon of sugar, flour or salt. . . Her concoctions are made with a shake, a sprinkle, and a prayer, and with results that outshine laboratory methods. . . ." I know Beulah appeared to season "by guess and by golly." But it was an ease born of confidence in her simple formula for match-making flavors. In the Well Seasoned Sauce [below], note the thyme/bay leaf/parsley Herb Bouquet; the True Spice touch of ginger or, alternately, the Spicy-Herb mustard; the Onion . . . and note how the palate is further tantalized with something tart and interesting to bite into-the pickles-or the eye-appealing pimiento. At the same time, and as is typical of Beulah's recipes, we are invited to experiment--but within the predictably complementary seasoning families.

To Dress-up Vegetable Main Dishes! 

    2 T. minced onion

    ¾ t. fresh [¼ t. dried] thyme or other Mint-

    1 t. butter

    sage, marjoram, basil, rosemary

    1 c. basic sauce [above]

    1 bay leaf [removed before serving]

    made with stock or bouillon

    2 T. chopped pickles, piccalilli

    Ginger--¾ t. grated  or

    or sliced pimiento olives

    ¼ t. dry ginger or dry mustard

    Chopped parsley for garnish

    Sauté onion in butter. Add basic sauce, herbs and spice. When ready to serve stir in pickles or olives and garnish with parsley.

    HORSERADISH "CREAM"--Nice with beets and other root vegetables: Heat 1 cup basic sauce . Remove from heat. Stir in 1 T. minced chives and 2 tablespoons prepared horseradish [or to freshly grated].

    CHEESE SAUCE--Superb over asparagus-on-toast; perfect in soufflés: Heat 1 c. basic sauce [p.32]; add about ¾ c. grated sharp cheese. Stir until melted. Season with ¼ t. dry mustard and 1 t. Worcestershire sauce. See tureen of vegetable-cheese soup below. Top with parsley or chives.

    HOT MUSTARD SAUCE--Fine for the entire cruciferous Cabbage tribe: To 1 c. of the Egg and Lemon-Enriched Sauce [above] add ½ t. dry mustard. Vinegar can be used instead of lemon.

    MUSHROOM SAUCE--For serving over vegetable timbales or on peas nested in rice: Sauté 1 c. sliced mushrooms in a little butter. Add 1 c. bouillon-base sauce. Season with a dash of cayenne and 1½ t. fresh or ½ t. dried rosemary (or use another Mint, or an Herb Bouquet). Optionally: 1 T. sherry wine.

    PIMIENTO SAUCE--Colorful over cauliflower; also the sauce to use for a la kings [See Main Dish Meals, below]: Heat 1 c. basic sauce. Add 3 T. finely chopped pimiento. Sprinkle with 2 T. chopped parsley, chives or a Fine Herb combination.


    A SIMPLE SPRING SAUCE--Good for new potatoes, sugar peas and any kind of spring greens including wild-growing ones: To two parts melted butter and one part lemon juice, add finely chopped green onion tops and minced parsley.

    HERBED LEMON BUTTER SAUCE--Try with artichokes, new carrots, early peas, or any of the Cabbages: Blend 2 T. melted butter with 1 t. lemon juice. To give the sauce more body, add 1 t. flour, allow to bubble for a minute or two to cook flour. Add minced Fine Herbs [1 T. fresh, 1 t. dried].


    2 egg yolks

    3 T. lemon juice or vinegar

    ¼ c. cream

    a flick of nutmeg

    ½ t. salt

    2 T. butter

    Put yolks in top of double boiler. While beating with a wooden spoon add the other ingredients, except butter. Cook until thick and creamy--about two or three minutes. Remove from fire. Add butter (in bits). Serve over asparagus, broccoli, cauliflower, or Brussels sprouts.

    BLACK BUTTER DRESSING--To pour over cooked greens: Melt 2 T. butter. Mix in ½ t. Worcestershire sauce and 1½ t. vinegar.

    DEVILED SAUCE--An unusual way to serve asparagus, green beans, beets, or shredded cabbage: Mix 1 T. melted butter, 1 T. vinegar, ¼ t. salt, ¼ t. paprika, ¼ t. dry mustard, 1 t. Worcestershire, 1 t. sugar. Add these ingredients to 2 cups cooked vegetables.

    QUICK MUSHROOM SAUCE--Easy but tasty, especially over Timbales or Vegetable Steaks [pp.37-38]: Sauté sliced mushrooms in a little butter. Add 1 bouillon cube dissolved in ¾ c. hot water. Mix 1 T. cornstarch with ¼ c. water and 1 t. Kitchen Bouquet [p.9]. Combine with other ingredients and stir until sauce is transparent. Season with pepper and Fine Herbs [p.5].

    VEGETABLE VINAIGRETTE--Yet another dress-up sauce for asparagus, new carrots and peas, spring greens, and--later in the season--beans and beets: Heat 2 T. oil with 1 clove garlic. Add 1 T. chopped onion and/or red or green pepper. Sauté for two minutes. Remove garlic and add 2 T. vinegar and ½ t. sugar. Season to taste with salt, pepper and cayenne. Pour over cooked vegetable.

    ORANGE SAUCE--For root vegetables and winter squashes: Mix 1 T. cornstarch with 1 T. sugar and ½ c. orange juice. Cut raw beets, carrots, or parsnips into shoestrings. Or cut cooked or partially cooked sweet potatoes, yams or winter squashes in pieces. Place in a baking dish. Cover with sauce. Dot with butter. Bake raw vegetables covered for about 40 minutes, cooked ones uncovered until hot. Or, add sauce ingredients to top-of-the-stove cooked vegetables, stirring for a minute or two as the sauce thickens.


    A sauce to take advantage of late summer and fall garden harvests, and of produce stand or market best buys. Serve it over grains and pasta, or use it to sauce dried or fresh legumes, or green beans, eggplant, squashes, celeriac, okra, salsify [oyster plant], turnips.

    4 T. olive oil

    1 t. salt

    1 finely chopped onion

    1 T. sugar

    ½ c. chopped green pepper

    Herb Bouquet - marjoram/bay leaf/parsley

    1 clove garlic, minced

    or other Bouquet

    2 c. peeled, chopped tomatoes

    Sauté onion, pepper and garlic in oil. Add remaining ingredients and simmer slowly on low heat for an hour or longer. This long slow cooking is needed to "ripen" the sauce.

    A QUICK SPANISH SAUCE: Sauté in 1 T. olive oil, 1 T. each chopped celery, green pepper, and onion. Add 1 t. Worcestershire or Kitchen Bouquet, garlic and Hearty Herbs. Add and heat 1 c. diced tomatoes. Serve over beans, greens, eggplant or squash.



Built on or Topped with Creamed Sauces
[Four Servings]


    The Curry, and also the Creole below, offer inexpensive, interesting ways for serving in-season vegetables which--in sauce, herbs, spices, Pot Herbs, garnishes and condiments--include all branches of the Seasoning Tree.

    STEP 1--To the Herb Bouquet Stock recipe [below] add: 1 inch ginger root, sliced; 1 piece cinnamon bark; 6 peppercorns; ½ to 1 t. each coriander, cumin, and mustard seeds. Strain, chill and use to make basic sauce.
    STEP 2--Cook rice [1 c. + 2 c. water + ½ t. salt + 1 t. butter for 1 hour].
    STEP 3--Saute 1 chopped onion and 1 diced apple in a pat of butter. Add 2 c. curry-seasoned basic sauce [Step 1 or variation below] and 1 T. lemon juice.
    STEP 4--Prepare one or two main vegetable's)--broccoli, cauliflower, summer squashes--whatever is in season. You can also add, or use instead, a medley of bite-sized morsels: celery, green pepper, mushrooms--whatever.
    Step 5--Onto heated plates serve mounds of piping hot rice; pile on the vegetables; and cover with sauce.
    STEP 6--Pass bowls of condiments and garnishes: chutney, cocoanut, chopped eggs, crystallized ginger bits, nuts, raisins, or others.

    A Quick Curry Sauce Variation: Season 2 c. basic sauce  with ¼ to ½ t. each ground coriander, cumin, turmeric, ginger, nutmeg, and a flick of cayenne. [Or, use curry powder to taste.] Add 1 T. lemon juice or grated peel.


    Serve this sauce over rice, wheat berries, barley, or over a combination of whole grains. See Eight Grains/Eight Legumes.

    1 T. butter

    2 c. grated carrots (or other vegetable's)

    1 chopped onion

    1 T. fresh [1 t. dried] thyme or other Mint

    2 cloves garlic, pressed

    1 bay leaf or 1 t. sassafras leaves

    1 c. sliced mushrooms [optional]

    1 T. minced parsley or other Sweet Carrot

    1 c. basic sauce made with

    1 t. Kitchen Bouquet  or

    stock or bouillon

    Worcestershire sauce

    2 c. chopped tomatoes

    Dash Tabasco sauce or cayenne

    1 T. brown sugar


    Sauté onion, garlic and mushrooms. Stir in basic sauce and the other ingredients. Simmer until carrots or other vegetable's are tender. See okra under Vegetable Section for variation to this recipe.


    The vegetable soufflé combines a seasoned creamed sauce with eggs and cooked or finely-cut raw vegetables such as: artichoke hearts, asparagus, broccoli, carrots, celeriac, corn, chard, mushrooms, parsnips, peas, peppers, spinach, summer and winter squashes. When using summer squashes add bread or cracker crumbs to absorb their excess moisture.

    STEP 1    Prepare 1 c. chopped cooked or finely-cut raw vegetable.
    STEP 2    Heat 1 c. basic sauce and season with herbs or spices according to taste or those suggested for specific vegetables  or use the Cheese Sauce.
    STEP 3    Slightly beat 4 egg yolks. Stir in a little warmed sauce, then add to the rest of sauce and combine sauce with the vegetables.
    STEP 4    Beat 4 egg whites until stiff and fold into other ingredients. Spoon mixture into a buttered casserole and bake at 325° for about 50 minutes until eggs are set and top lightly browned.


    The fondue is a combination of vegetables (left-over, freshly cooked, or finely-cut raw), bread (fresh or stale), sauce and cheese. Use any of the vegetables suggested for soufflés, or any of the "self-seasoning" Pot Herbs .

    STEP 1    Butter a baking dish and four slices of bread. Cube the bread and place a layer in the bottom of the dish.
    STEP 2    Add a layer of vegetables--cooked and chopped or raw and grated. Sprinkle with grated cheese and seasonings. See specific vegetables for ideas, or, if in a hurry, do as Beulah does and use tarragon.
    STEP 3    Depending on the size and shape of baking dish, repeat bread-cube/vegetable/cheese/herb layers a time or two.
    STEP 4    Heat 1 c. basic sauce  thinned with ½ c. milk or stock. Stir a little warm sauce into 2 beaten eggs. Combine with rest of sauce and pour over layered ingredients. Bake at 350° for about 45 minutes.


    Potatoes are not the only vegetable that lend to scalloping. Try one or a combination of two or three of the following: chard, corn, eggplant, mushrooms, onions, parsnips, peas, peppers, potatoes, spinach, summer squashes, or turnips.

    STEP 1--In a buttered oven dish arrange a layer of sliced raw or partially cooked vegetables. For added flavor, sauté in 1 T. olive oil a little chopped onion, peppers, and/or celery, and add with other vegetables.
    STEP 2--Dot with butter or margarine. Add a sprinkling of fresh or dried herbs or spices of your choice or as suggested under particular vegetables.
    STEP 3--Repeat vegetable and seasoning layers two or three times.
    STEP 4--For potatoes, thin 1 c. basic sauce or variation with ½ c. milk or stock. For spinach and other moist greens, don't thin. With summer squashes even add a little cracker or dried bread crumbs to the vegetable layers. Pour sauce over vegetables. Sprinkle with paprika. Bake at 350° for 1 hour, or until vegetables are tender.


    The au gratin combines vegetables and a seasoned creamed sauce topped with buttered bread crumbs and, if you wish, cheese. It can be made from any of the following cooked or partially cooked vegetables: asparagus, green beans, beets, beet greens, broccoli, Brussels sprouts, cabbage, cauliflower, celery, chard, eggplant, onions, parsnips, peas, peppers, potatoes, spinach, squash, turnips.

STEP 1--Cook or partially cook vegetables, or use leftovers. Place the vegetables in a baking dish.
    STEP 2--Cover with 1 c. basic sauce or variation seasoned with herbs, spices, Worcestershire sauce and/or cheese.
    STEP 3--Sprinkle with buttered bread crumbs and [optionally] grated cheese. Bake in a 350° to 400° oven until hot and a delicate brown. The time will depend on whether the vegetables have been fully or partially cooked.


    One of the most easily improvised of entrees, this special-enough-for-company dish is really a vegetable custard. Bake it in individual serving cups or ramekins, and serve with a creamed sauce. The same ingredients also may be baked in a casserole. And, if more convenient, on top of the stove in a steamer, or the cups placed in water in a covered electric skillet. Nearly any vegetable can be used. To the less flavorful ones add True Spices, Hearty and/or Pot Herbs. Precook and strain the more moist vegetables such as tomatoes and summer squashes. Use the pulp in the timbales and save the juices for soups.

    STEP 1--Prepare 1 to 2 c. cooked vegetable--finely chopped, mashed or pureed. For extra flavor add minced onion, green pepper, celery, garlic--sautéed in a little butter or olive oil and mixed with main vegetable. Season to taste or according to suggestions below or particular vegetables.
    STEP 2--To the vegetables and seasonings, add 2 or 3 beaten eggs. Spoon mixture into individual servers or baking dish. Bake at 350° until firm.
    STEP 3--Prepare the Mock Hollandaise or other sauce.
    STEP 4--To serve individually, loosen sides of timbales with a knife. Invert on serving platter or dinner plates. Cover with sauce and garnish with grated cheese, Fine Herbs, or other garnishes.  If serving from a baking dish, spoon onto plates, cover with sauce, and garnish.

    A Few Seasoning Suggestions for Timbales: Season chopped spinach or other greens with nutmeg, horseradish, chives, parsley and rosemary. Mash peas and add sautéed onion, fresh or dried parsley, and mint, thyme, basil or tarragon. To season green bean timbales use marjoram or savory or fresh dill.


    Here is a dish especially for those high-moisture vegetables so plentiful in late summer--cucumbers, squashes and tomatoes. Good, too, for when peppers are at their thick-fleshed, juicy peak.

    STEP 1--Hollow out vegetables, reserving the seeded parts for soup.
    STEP 2--Lightly sauté chopped or minced seasoning vegetables such as onions, peppers, celery, garlic, parsley.
    STEP 3--Mix seasoning vegetables with bread crumbs or cubes, cooked rice or other grains. Season to taste with salt, pepper, [and sugar if stuffing tomatoes.] Add fresh or dried herbs Fine Herbs for cucumbers, Hearty or Bouquet Herbs for others.
    STEP 4--Stuff the vegetable and place in a shallow oven dish. Bake at 350° until thoroughly hot and tender. Choose a sauce.


     Celeriac, eggplant, green tomatoes, mushrooms [large], potatoes, turnips, zucchini--all are good oven "fried" until crisp.

    STEP 1--Prepare vegetables in ¼ to ½ inch slices. In the case of eggplant, lightly salt and let stand a few minutes to draw out any bitterness.

    STEP 2--Brush slices sparingly with olive oil [1 t. sesame oil can be added], or spread with butter or mayonnaise.
    STEP 3--Dip slices in bread crumbs mixed with minced fresh or finely crushed dried Fine Herbs  and a little grated Parmesan cheese.
    STEP 4--Place on an ungreased baking sheet. Bake at 400° until done and crisp. Pass Herb Bouquet Sauce, Horseradish Cream, or other sauce.


    This lunch or supper dish enfolds vegetables in a color-flecked Pimiento Sauce. The addition of chopped egg will boost its protein. Try it with: asparagus, beans, broccoli, carrots, cauliflower, celeriac, cucumbers, the stems of spinach and chard, with parsnips, peas, or turnips.

    STEP 1--Dice and briefly cook one or more of the above vegetables, or use cooked leftovers.
    STEP 2--Sauté one or more finely chopped self-seasoning vegetables such as onions, celery, peppers or sliced mushrooms.
    STEP 3--Add vegetables to the Pimiento Sauce--1 c. vegetables to 1 c. sauce. Optionally, add chopped egg. Serve over toast, biscuits, muffins or cooked grains.


    A "medley" is a meal of colorfully combined, interestingly textured vegetables; served with potatoes, rice or other grains; dressed with a sauce. Beulah's "Cabbage Medley" calls also for celery, green pepper, carrots and onion. The vegetables are cut, sliced or shredded thinly; then sautéed, covered, and cooked quickly--only until barely tender--their full flavor and color is still intact. A steamed medley suggests combining broccoli, cauliflower and Brussels sprouts under Pimiento Sauce. Still another--a baked medley--calls for celery, peas, corn and green or lima beans. In this case the vegetables are cooked, then mixed with cheese sauce and baked.

    STEP 1--Cut, slice, dice or shred three, four, or more in-season vegetables.
    STEP 2--Cook vegetables in a steamer or sauté and cover.
    STEP 3--Serve with potatoes or on a bed of steaming grains. Top with the Cheese or other Sauce. Choose a garnish.
    For a Baked Medley: Combine 2 cups cooked diced vegetables with 1 cup Cheese Sauce. Pour into a casserole or individual casseroles and cover with crumbs. Bake at 375° about 25 minutes.




    4 T. olive oil

    2 c. chard or spinach, leaves and stems

    2 green onions

    added separately

    6 leeks, or 12 scallions

    2 c. tomatoes

    2 celery stalks

    A bay leaf/rosemary/sweet carrot

    1 green or red pepper [if not in season add a peppery herb]

    or other Herb Bouquet 

    ½ lb. mushrooms

    or fresh Fine Herbs

    Braise [sauté in oil, then cover and steam] onions, leeks, celery, pepper and mushrooms, and chard stems, all of which have been chopped in 1 inch pieces. Add the Herb Bouquet and cook about 5 minutes. Then add chopped chard leaves and chopped tomatoes. Cook another 5 minutes. Sprinkle with Fine Herbs and serve as a side dish, or over cooked grains as main-dish fare.



    4 c. sliced zucchini, medium-sized

    1 T. sugar

    1 clove minced garlic

    Herb Bouquet--bay leaf/oregano/anise

    4 T. olive oil

    or other Sweet Carrot 

    4 c. whole, peeled tomatoes

    Salt, pepper, Parmesan cheese

    Sauté zucchini and garlic in oil. Add tomatoes, sugar, and Herb Bouquet [a generous one], and simmer gently until zucchini is transparent, [from 3 to 4 hours]. Add salt and pepper to taste. Serve topped with cheese.

[Rat - a - too - ee]  

    4 T. olive oil

    1 T. finely chopped fresh basil

    1 clove garlic, minced

    or 1 t. dried

    1 large onion, chopped

    2 T. chopped parsley

    1 medium-sized eggplant, ½ inch cubed

    2 large tomatoes, peeled

    1 bell pepper, in 1 inch pieces

    Salt and pepper

    Sauté garlic, onion, eggplant and pepper in oil. Cover and simmer for 30 minutes, stirring often to prevent scorching. Add herbs and tomatoes; cook another 15 minutes, stirring occasionally. Good with grains or pasta.


    Beulah learned the Eastern way with vegetables from the Chicago oriental communities [Chinese, Japanese, Korean and Filipino] whose members prepared their specialties on her ABC television show in the 1950's

    Nearly every vegetable that grows can be used and combined, in small or larger quantities in oriental dishes: Asparagus, beans, broccoli, Brussels sprouts, cabbage [also Chinese cabbage and bamboo shoots], carrots, cauliflower, celeriac, celery, cucumbers, eggplant, greens--chard, spinach, mustard greens, kale [also Chinese bok choy], mushrooms, okra, onions [also leeks, chives and shallots], parsley, parsnips, peas [also sugar pea pods], peppers [green and red, mild and hot], radishes [particularly daikon, the large oriental radish], squashes, tomatoes, and turnips, and, not to leave out bean and other sprouts.

    The typically oriental dish calls for peanut, and, frequently, a little sesame oil. Juices extracted in cooking the vegetables are thickened with cornstarch, with the sauce further enhanced with soy sauce, miso, oyster sauce [a bottled condiment], ginger, preferably the fresh root, and sometimes a little anise, cinnamon, nutmeg, cloves, and/or other curry spices. Garlic, onions, mild and hot peppers lend even more flavor. Fresh coriander leaves [also called cilantro or Chinese parsley] is a preferred garnish. For that subtle touch of sweet, a spoonful of sugar, honey or molasses is included, sometimes a little vinegar for sour, or pineapple juice, plum or similar jelly for sweet/tart. When meat, fish or fowl are not part of the oriental dish, then substance-something to crunch into is provided by water chestnuts, almonds, cashews, or other nuts.

    Using the following two recipes as guidelines, you can further experiment with genuine oriental vegetable cooking--the result of generations of culinary mastery. And, as the frugally-minded oriental cook does, make use of whatever-in small or large measure--is "in season."

    EGG FOO YOUNG--a Chinese vegetable omelet, served with the easiest- possible-to-make sauce: Slightly beat 4 eggs; add 1 c. sprouts and 2 c. other finely sliced vegetables; mix altogether. Brown as you would hot cakes on a lightly oiled hot skillet. When browned on one side, turn over. Remove to hot platter and, in the same pan, make a Chinese Brown Sauce: 2 T. cornstarch dissolved in ½ c. water. Season with 1 T. soy sauce, a little fresh or powdered ginger and/or oyster sauce. Pour over patties. Garnish with coriander leaves, parsley, or chives.

[An All Seasons Vegetable Stir-Fry that Beulah calls Chopped Everything] 

    2 T. peanut oil and

    1 t. grated ginger root

    optionally, 1 t. sesame oil

    [½ t. powdered]

    4 to 6 c. seasonal vegetables

    Optionally: Other spices or flavorings

    including bean or other sprouts

    mentioned above.

    2 T. cornstarch

    1 t. sugar, honey

    ½ c. water [more or less]

    or molasses, or jelly

    2 T. soy sauce

    Fresh coriander, parsley or chive garnish

    STEP 1--Cut vegetables other than sprouts into fine strips, or chop into small pieces and place in separate piles.
    STEP 2--(a) In a wok, or large shallow frying pan, heat a portion of the oil-enough to coat the bottom of the pan. (b) Stir-fry the vegetables, beginning with those taking longest to cook, such as carrots, beans, eggplant, the diced stalks of broccoli and similar vegetables, etc. Stir-fry a minute or two, then cook with lid on a few more minutes. When nearly crisp-tender, put these aside. (c) Add a little more oil and cook onions, peppers, celery, spinach and chard stems, mushrooms, and, if desired, half a clove of mashed or pressed garlic. Follow the above stir-fry/steam procedure. (d) Next do any greens-cooking just long enough to wilt. (e) Return to the pan all the so-far cooked vegetables, reserving still the sprouts and, if being included, tomatoes.
    STEP 3--Dissolve cornstarch in water, add soy sauce, sugar, ginger, and any other seasonings. Stir into the vegetables and into accumulated vegetable juices. Continue stirring as the sauce thickens, adding a little more water if necessary.
    STEP 4--Finally, stir in sprouts and optional ingredients such as tomatoes, water chestnuts, almonds, etc. Heat no longer than a minute or two. Garnish and serve over rice or noodles.


    So special is this seasoned-to-perfection Zucchini Bisque, Beulah calls it "Beautiful Soup." Be prepared to share this recipe with friends who, once they taste it, will want to know how to make it.

    1 qt. Bouquet Stock or

    2 T. chopped fresh parsley

    4 bouillon cubes + 1 qt. water

    1 T. basil or thyme [1 t. dried]

    6 medium zucchini in thick slices

    1 c. Basic Sauce or Butter/Flour Balls

    or 6 c. large zucs in chunks

    1 t. sugar

    1 onion, quartered

    Juice and rind of ½ lemon

    or 1 c. chopped chives

    1 t. fresh grated ginger

    ½ clove garlic

    or a dash of cayenne

    Small sprig of rosemary

    Salt to taste

      Yogurt or sour cream

           Put all ingredients in stock up to Basic Sauce, etc. Cover and heat until steaming. Turn heat as low as possible and cook for 15 minutes. Puree or blend. When ready to serve, stir in the sauce or balls, the sugar, ginger, salt, lemon juice and rind. [This zest of lemon, insists Beulah, is the most essential ingredient of all.] Pass the yogurt or sour cream.

    Carrot, Chard or Spinach can be substituted for zucchini. With any of these vegetables add ½ t. nutmeg or mace. And don't forget the lemon!


    1 bunch carrots

    A bay leaf

    2 c. celery, stalks and leaves

    A sprig of thyme or other Mint

    1 bunch spinach or chard

    1 t. salt

    1 onion

    Dash of cayenne or a few peppercorns

    A good handful parsley

    2 qt. water

    Grind or chop vegetables and parsley. Combine with water and seasonings.

    Cover and heat until steaming. Lower heat and simmer for 30 minutes. Cool, then strain and refrigerate for use in soups and sauces.

    Variations of the above can include whatever is available: cabbage, turnips, the tops of green onions, the outer leaves of lettuce or other greens, onions, other fresh or dried herbs . . . a chili pepper . . . clove of garlic.


    STEP 1--Begin with cooked leftover vegetables cut in small pieces, mashed or pureed. Or begin with fresh vegetables: grate, shred, dice or slice them; then sauté, cover and steam until tender. Include selections of those self-seasoning vegetables--the Pot Herbs .
    STEP 2--Five minutes to serving time, heat an amount of basic sauce  equal to the amount of prepared vegetables. Stir in an Herb Bouquet threesome of your own choosing or one of the seasoning combinations suggested below. For each serving allow ½ bay leaf and about 1 t. fresh herbs [half that dried, a fourth if powdered]. When sauce is piping hot (but not boiled or left to heat for long) add the vegetables.
    STEP 3--With a little vegetable stock, milk, or cream, thin to a suitable consistency. Bring back up to serving temperature and ladle into preheated bowls.
    STEP 4--Creamed soups can be embellished with diced fresh tomatoes, parsley, chives, watercress, horseradish, pesto . These should be added just before serving by gently folding them in, or by adding them to each served bowl. Add a final sprinkling of dill weed, paprika, toasted almonds, seasoned croutons or other garnish. Pass a small pitcher or bowl of yogurt or sour cream.

A Few Creamed-Soup Seasoning Suggestions
ASPARAGUS: leek + tarragon + chervil
BEAN: thyme + fennel + chive
BEET: shallot + horseradish + sour cream
CABBAGE FAMILY: caraway + oregano + allspice
CARROT: ginger + sesame (oil or tahini) + mace
CELERY: turmeric + savory + coriander
CORN: cumin + sage + green pepper + pimiento
MUSHROOM: sweet onion + bay leaf + marjoram
PEA: rosemary + mint + lemon balm
POTATO: yellow onion + watercress + dill
add lemon + nutmeg + a dash of cayenne
TOMATO: basil + parsley or celery + sugar


    According to Beulah, the tossed greens is the true salad. Originally (and still continentally,) it was served near the end of the dinner meal--after the heavy main course and before the dessert--"as tonic for the stomach".

    But in California, where salad making has become something of a begin-the-meal ritual, it all starts behind the scenes: with the careful washing, drying and tearing of the greens; the gar-licking of the bowl; the assembling on a tray of the ingredients--everything in place, ready to be put together and tossed at the table--with or without the fanfare of a Hollywood restaurant.

    Use any of the following greens: oak leaf, ruby, iceberg, romaine, butterhead, endive, escarole, spinach, chard, beet, turnip, collard tops; herb or wild greens such as watercress, mustard, dandelion, sorrel, etc.


    1 peeled clove garlic

    ½ t. Worcestershire sauce

    1 piece french or other bread heel

    ½ t. salt

    ¼ t. dry mustard

    3 T. olive or other salad oil

    ¼ t. paprika

    2 qt. crisp, dry greens

    1 t. tarragon [1 T. fresh]

    1 T. cider, wine or herb vinegar

    or Fine Herbs blend

    Freshly ground pepper

    STEP 1--Wash leaves of greens in cool water and dry thoroughly, patting them in a towel, or swinging them in a salad basket. For a very large amount, washed greens can be tied in a pillow case and placed in the washing machine on spin-dry. Store dried greens in the least cold part of the refrigerator. Otherwise they will frost, or, when brought back to room temperature, wilt.
    STEP 2--Preliminary to assembling the salad, tear greens in bite-size pieces.
    STEP 3--Choose a salad bowl--a plain, unfinished wooden one if possible. Rub the bowl with garlic, using the heel of bread for leverage. Next, place the herbs and other seasonings in the bowl and, with the back of a spoon work them together. Now add the oil [but not the vinegar] and stir to blend.
    STEP 4--If the salad is to be served within a few minutes, the greens can be added and tossed until each leaf is glossily coated with the seasoned oil.
    STEP 5--At the last moment before serving, sprinkle on the vinegar, a little freshly-ground pepper, and toss lightly.

    CHILLED VEGETABLE MARINADE: Mix together until well blended: ½ c. salad oil; ½ c. lemon juice or vinegar; 2 T. minced celery [or leaves]; 1 bay leaf; 1 t. each minced onion [or chives], thyme, salt and paprika. Pour over asparagus, green beans, beets, tiny new carrots, celery or celeriac, also artichoke hearts, Jerusalem artichokes, mushrooms, okra. Serve chilled.


    This colorful and intriguing blend of flavors and textures was included in Beulah's "Recipes of the Month" booklet for May 1953, when her Chicago TV show was sponsored by Knox gelatin. Delightfully sweet/tart, serve it for a luncheon, on a buffet, or take it along to a potluck supper.

    1 T. plain gelatin

    1 c. shredded cabbage

    ¼ c. cold water

    ½ c. diced celery or cucumber

    1 c. boiling water

    1 c. barely-cooked garden peas,

    ¼ c. vinegar [dilute if too strong]

    or chopped raw peapods, green pepper

    1 T. lemon juice [optional]

    or broccoli, or cooked green beans

    1 t. Worcestershire sauce

    cut Julienne 

    3 T. sugar

    2 T. chopped pimientos

    ½ t. salt

    [or sweet red peppers when in season]

    STEP 1--Soak gelatin in cold water. Add boiling water and remaining ingredients in left column. Refrigerate until consistency of egg white. This, in turn, will help distribute vegetables evenly.
    STEP 2--Add vegetables and pour into a mold brushed with oil. Chill until firm. To unmold: immerse mold up to the brim in hot water for just a moment. Loosen edges with spatula, give a quick shake and then turn over on a wet platter. Dry around mold. Serve with mayonnaise, or cut calories with this Cooked Salad Dressing: Mix together 3 T. sugar; 1 t. salt; 1 t. mustard; 1½ T. flour. Add 1 whole egg. Mix well and add ¾ c. milk. Blend thoroughly and add--very slowly--4 T. vinegar. Cook over hot water, stirring constantly until it begins to thicken. Add 1 T. butter and combine well. Chill. Makes 1 cup.

Something Sweet

    Early in the 1900s in the Bakersfield/Shafter area of the San Joaquin Valley, cocoanut pie was made from potatoes . . . but not one shred of cocoanut. And the Christmas plum pudding was also made from potatoes, carrots and home dried raisins . . . but no plums. When in the 1930s the Idaho Potato Growers Association were a sponsor, Beulah recalled these recipes she had learned in her mother's ranch kitchen a generation earlier.


    1 unbaked pie crust

    ¼ t. salt

    2 eggs

    1 t. nutmeg

    ½ c. sugar

    1½ c. hot milk

    1 t. vanilla

    1½ c. grated raw potato

            STEP 1--Prepare pie crust [Mix: 1 c. flour; ½ t. salt; 1/3 c. shortening. Add: 2 to 3 T. water, or, for a more tender crust, use cream. Chill and roll]. Bake crust for 5 to 10 minutes in a 400° to 450° oven-until the crust bubbles and shines.
    STEP 2--Beat eggs. Mix in sugar, vanilla, salt, and nutmeg.
    STEP 3--Add a little hot milk to egg mixture; stir; add remainder of milk.
    STEP 4--Now, grate the potatoes--at the last minute so they don't have time to discolor. Combine immediately with milk/egg mixture. Pour into the partially baked crust and spread out evenly. Bake in a 400° oven for 15 minutes. Reduce to 350° and bake another 30 minutes--until custard is set and potatoes tender.

    Variations on the Same Theme: For a more intensely yellow pie, add an extra egg or egg yolk. Season this same pie with allspice, cardamom, ginger or sweet spices.  Instead of sugar, use 1/3 c. honey.
    For Sweet Potato Pie: Substitute sweet potatoes or yams and use maple syrup rather than sugar. Add the grated rind from 1 orange and, for spices, ½ t. cinnamon, ¼ t. cloves and ¼ t. ginger.


    1 c. flour

    1 c. each, raisins and nuts

    ½ t. each, soda and salt

    1 c. brown sugar

    1 t. baking powder

    1 c. each grated raw carrot and potato

    1 t. each cinnamon, cloves, nutmeg

    ½ c. melted shortening

    STEP 1--Sift together left column ingredients.
    STEP 2--Add raisins and nuts; then sugar; next carrots and potatoes; finally melted shortening. Mix well.
    STEP 3--Pour into greased and floured 1 pound coffee cans, or pudding molds. Fill ¾ full. Cover with lids [or foil] and steam for 3½ hours.
    NOTE--For a drier pudding, after steaming place the pudding in a 350° oven and bake for an additional 30 minutes.

For Serving Warm Over the Above Pudding 

    ½ c. sugar

    1 T. butter

    2 T. corn starch

    2 T. lemon juice

    Dash salt

    + 1 t. grated rind

    1 c. water

    or 2 T. vinegar

      ¼ t. nutmeg

     Combine left column ingredients in a sauce pan. Stir and cook until thickened [about 2 minutes]. Remove from heat and stir in right column ingredients.

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