Moving time for this blog!

I have decided to move this blog over to my more widely read blog Rochelle's Vintage and Frugal Recipes. It is more trouble to post on several different blogs and they both feature recipes so why not combine them? Eventually I will delete this blog as I believe Google frowns on duplicate posts. I will label the cookbook posts on the blog as Cookbook Perusing. Thanks to all who have viewed this blog.

Kitchen Fare Vegetable Cookbook

Kitchen Fare Vegetable Cookbook

ISBN-10: 0895427028 ISBN-13: 9780895427021
Publisher: Kitchen Fare - 1980-01-01
Format: Paperback

I am not familiar with Kitchen Fare but it is very similar to Ideals Magazine. I have several of their cookbooks and they have poems and lovely colorful photos along with the recipes just like the Ideal cookbooks.
The vegetable cookbook packs a lot of information in a sixty page book. There are sections on growing, freezing, canning and preserving by making relishes.

This is their recipe for a neglected vegetable: parsnips

Scalloped Parsnips
5 or 8 medium-size parsnips
3 tablespoons butter
2 tablespoons flour
1/2 cup parsnip water
1/2 cup rich milk or cream
Buttered crumbs
Scrub parsnips. Cook until tender in slightly salted water. Drain, scrape off skin and split the parsnips lengthwise. Pull out woody cores if present.
Place parsnips in a shallow pan or baking dish. Cover with white sauce made with the butter, flour, milk and parsnip water. Sprinkle crumbs on top. Bake for 30 minutes at 350 degrees.