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VEGETABLES
| BAKED
BEANS |
| Pick over and wash well one quart of small
white beans; soak over night. In the morning, pour off the water and cover
with cold water. After boiling one-half hour, drain them, and cover again
with cold water. Boil until cooked, but not broken. Put them in a baking
dish. In the center place one pound salt pork (which has been parboiled
and well gashed), one tablespoonful of molasses, one dash of cayenne
pepper, black pepper to taste, and, if necessary, a little salt.
Ordinarily the pork should salt the beans. Cover with part of the liquor
in which the pork has been parboiled, and bake three hours. |
| BEETS |
| Boil the beets in salted water until tender.
When cold, skin; cut in thin slices, and dress with white pepper, salt,
oil, or butter, and vinegar; or pour over them a French dressing, and toss
with a silver fork until every piece is coated with the dressing. |
| BROWNED
SWEET POTATOES |
| Pare, and cut in halves. Have in a skillet
some hot fryings, in which place potatoes; pour in about one-half pint of
water; season with salt and pepper. Cook until tender. Remove the cover,
and let brown; take out in dish; throw a spoonful of sugar into skillet,
with a little flour and water; let boil up once or twice, and pour over
the potatoes. |
| CABBAGE |
| HOW TO BOIL.-- Cut a large head of cabbage
into quarters; then re-cut the quarters, and wash well in cold water; pour
boiling water over it, and cover about five minutes; drain in colander,
and add one good-sized onion, a pinch of cayenne pepper, and enough meat
broth to cover it; boil until tender. A brisket of beef is best for the
broth. |
| COLD
SLAW WITH ONION |
| Slice cabbage fine on a slaw cutter. To a
dish of cabbage use one large onion, also sliced fine. Mix with good
vinegar; salt, pepper and sugar to taste. |
| CORN
OYSTERS (1) |
| To one quart of grated corn add three eggs,
beaten separately; four crackers, rolled fine; salt and pepper to taste.
Fry in butter or lard. |
| CORN
OYSTERS (1) |
| Grate and chop one pint of young sweet corn;
add one egg, well beaten; one teacupful flour, three tablespoonfuls cream,
one teaspoonful salt. Fry like oysters. |
| DRIED
PUMPKIN |
| Stew pumpkin as for pie; spread upon plates,
and dry in the oven carefully. When you wish to make pie, soak over night;
then proceed as you would with fresh pumpkin. Pumpkin prepared in this way
will keep well until spring, and pies are as good as when made with fresh
pumpkin. |
| ESCALOPED
POTATOES |
| Pare and slice thin the potatoes; put a
layer in your pudding pan one-half inch deep; sprinkle salt, pepper, and
bits of butter over it; then put another layer of potatoes, and another
sprinkle of salt, pepper, and butter, until you have as many layers as you
wish. Fill in with sweet cream or milk until you can just begin to see it.
Sprinkle on top one cracker, pulverized. Bake in hot oven from one-half to
one hour. |
| GREEN
CORN PATTIES |
| Take twelve ears of green corn (grated), one
teaspoon of salt, and one teaspoon of pepper; beat one egg into this, with
two tablespoons of flour. Drop into hot butter or lard. |
| LYONNAISE
POTATOES |
| For lyonnaise potatoes chop an onion fine;
fry it brown in a tablespoonful of butter; add another tablespoonful to
the iron spider after the frying, and let the butter become very hot. Then
cut six whole boiled potatoes into thick or half inch slices, and lay them
in the spider, which should be ample enough to hold them without lapping
over another. Let them fry brown on both sides, tossing them occasionally
to prevent them burning. Sprinkle a tablespoonful of parsley over them,
and serve at once. They should be very hot when brought on the table. |
| MASHED
SWEET POTATOES |
| Pare and boil till done; drain, and mash
smooth; add milk or cream, and salt; beat like cake, with a large spoon--
the more they are beaten the better they become. Put in a baking dish;
smooth with a knife dipped in milk; place a lump of butter in the center;
sprinkle with pepper, and place in a hot oven for a few minutes. |
| NEW
ENGLAND SUCCOTASH |
| Take two quarts shelled Lima beans (green),
one dozen ears of corn (cut off cob), and one pound pickled pork. Cover
pork with water, and parboil it; add beans cooked until they burst; then
add corn, two tablespoonfuls sugar, butter the size of a walnut, and
pepper to taste. After corn is added, watch carefully to keep from
scorching. |
| POTATO
CROQUETTES |
| Take one pint of mashed potatoes; season
with one tablespoonful of soft butter, one-quarter teaspoon of white
pepper, one-half teaspoon of salt, one-half teaspoon of celery salt, a few
drops of onion juice, and some egg; mix well till light; rub through a
strainer; return to the fire and stir till the potato cleaves the dish.
When cool, shape into balls, then into cylinders; roll in fine bread or
cracker crumbs; dip in beaten egg, then in crumbs again, and fry brown in
hot fat. |
| POTATOES
AU GRATIN |
| Take one tablespoonful of butter, and three
tablespoonfuls of flour; mix together on stove, and add two cups milk.
Chop fine cold boiled potatoes; put in a baking dish; pour the dressing
over, and add enough grated cheese to cover it; bake about thirty minutes. |
| SCALLOPED
CABBAGE |
| Roll crackers as for oysters. Cut cabbage as
for slaw. Put in your pan a layer of crackers, then a layer of cabbage,
With salt, pepper, and lumps of butter, until the pan is filled; cover
with sweet milk. Bake thirty or forty minutes. |
| STEWED
TURNIPS |
| Pare, halve, and slice them on a slaw
cutter; boil in clear water. When tender, add a large lump of butter, a
teaspoonful of sugar, and pepper and salt to taste. Stir in flour and
cream to thicken like peas. Serve in sauce dishes. |
| STRING
BEANS, WITH VINEGAR DRESSING |
| Cook wax beans in salted water with a little
salt pork. When the beans are tender, take out and drain. Let a few bits
of breakfast bacon brown in a skillet, then put in a half pint of good
vinegar and a spoonful of sugar (omit the sugar if you prefer the pure
acid); let boil; add an onion, sliced fine; pour over the beans, and mix
well before serving. |
| SWEET
POTATOES SOUTHERN FASHION |
| Boil your potatoes until soft; slice them,
and lay in a buttered pudding dish. Sprinkle each layer with light brown
sugar; and dot thickly with bits of butter. Over all pour enough water to
cover well the bottom of your dish. Set in oven and bake half an hour or
more, thoroughly browning the top, and cooking the sugar, butter and water
into a rich syrup. Some add, also, a dash of flour between the layers.
Serve hot with your meat and other vegetables. |
| TURNIPS |
| Put one-half teacup of butter in your
kettle, and let it get hot; then add one tablespoon sugar. Have your
turnips sliced fine; put them in your kettle and stir well; add enough
water to stew tender; then sprinkle over them one tablespoon of flour and
a little rich cream. Stir well, and serve. Sweet potatoes are excellent
cooked the same way. |
| WHIPPED
POTATOES |
| Instead of mashing in the ordinary way, whip
potatoes with a fork until light and dry; then put in a little melted
butter, some milk, and salt to taste, whipping rapidly until creamy. Put
as lightly and irregularly as you can in a hot dish. |
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