HOW TO BOIL ARTICHOKES.--If the artichokes are very young, about an
inch of the stalk can be left; but should they be full grown, the
stalk must be cut quite close. Wash them well and put them into strong
salt and water to soak for a couple of hours. Pull away a few of the
lower leaves, and snip off the points of all. Fill a saucepan with
water, throw some salt into it, let it boil up, and then remove the
scum from the top; put the artichokes in, with the stalks upward, and
let them boil until the leaves can be loosened easily; this will take
from thirty to forty minutes, according to the age of the artichokes.
The saucepan should not be covered during the time they are boiling.
Rich, melted butter is always sent to the table with them.
NEW MODE TO DRESS ASPARAGUS.--Scrape the grass, tie it up in bundles,
and cut the ends off an even length. Have ready a saucepan, with boiling
water, and salt in proportion of a heaped saltspoonful to a quart of
water. Put in the grass, standing it on the bottom with the green heads
out of the water, so that they are not liable to be boiled off. If the
water boils too fast, dash in a little cold water. When the grass has
boiled a quarter of an hour it will be sufficiently done; remove it from
the saucepan, cut off the ends down to the edible part, arrange it on a
dish in a round pyramid, with the heads toward the middle of the dish,
and boil some eggs hard; cut them in two, and place them round the dish
quite hot. Serve melted butter in a sauce-tureen; and those who like it
rub the yoke of a hard egg into the butter, which makes a delicious
sauce to the asparagus.
HOW TO BOIL ASPARAGUS.--Scrape the asparagus; tie them in small
bunches; boil them in a large pan of water with salt in it; before
you dish them up toast some slices of bread, and then dip them in
the boiling water; lay the asparagus on the toasts; pour on them rich
melted butter, and serve hot.
RAGOUT OF ASPARAGUS.--Cut small asparagus like green peas; the best
method is to break them off first; then tie them in small bunches
to cut, boil them till half done; then drain them, and finish with
butter, a little broth, herbs, two cloves, and a sprig of savory. When
done, take out the cloves, herbs, etc., mix two yolks of eggs, with
a little flour, and broth, to garnish a first course dish. But if you
intend to serve it in a second course mix cream, a little salt, and
sugar.
FRENCH BEANS, A LA CREME.--Slice the beans and boil them in water with
salt. When soft, drain. Put into a stewpan two ounces of fresh butter,
the yolks of three eggs, beaten up into a gill of cream, and set over
a slow fire. When hot, add a spoonful of vinegar, simmer for five
minutes.
TO PRESERVE FRENCH BEANS FOR WINTER.--Pick them young, and throw into
a little wooden keg a layer of them three inches deep; then sprinkle
them with salt, put another layer of beans, and do the same as high as
you think proper, alternately with salt, but not too much of this. Lay
over them a plate, or cover of wood, that will go into the keg, and
put a heavy stone on it. A pickle will rise from the beans and salt.
If they are too salt, the soaking and boiling will not be sufficient
to make them pleasant to the taste.
STEWED BEANS.--Boil them in water in which a lump of butter has been
placed; preserve them as white as you can; chop a few sweet herbs with
some parsley very fine; then stew them in a pint of the water in which
the leaves have been boiled, and to which a quarter of a pint of cream
has been added; stew until quite tender, then add the beans, and stew
five minutes, thickening with butter and flour.
HOW TO BOIL BROCCOLI.--Peel the thick skin of the stalks, and boil for
nearly a quarter of an hour, with a little bit of soda, then put in
salt, and boil five minutes more. Broccoli and savoys taste better
when a little bacon is boiled with them.
HOW TO BOIL CABBAGE.--Cut off the outside leaves, and cut it in
quarters; pick it well, and wash it clean; boil it in a large quantity
of water, with plenty of salt in it; when it is tender and a fine
light green, lay it on a sieve to drain, but do not squeeze it, it
will take off the flavor; have ready some very rich melted butter, or
chop it with cold butter. Greens must be boiled the same way. Strong
vegetables like turnips and cabbage, etc., require much water.
CABBAGE SALAD.--Three eggs well beaten, one cup of vinegar, two
tablespoons of mustard, salt and pepper, one tablespoon of butter; let
this mixture come to a boil, when cool add seven tablespoons of cream,
half a head of cabbage shaved fine.
HOW TO BOIL CAULIFLOWERS.--Strip the leaves which you do not intend to
use, and put the cauliflowers into salt and water some time to force
out snails, worms, etc. Boil them twelve minutes on a drainer in
plenty of water, then add salt, and boil five or six minutes longer.
Skim well while boiling. Take out and drain. Serve with melted butter,
or a sauce made of butter, cream, pepper and salt.
HOW TO FRY CAULIFLOWERS.--Wash as before. Boil twenty or thirty
minutes; cut it into small portions, and cool. Dip the portions twice
into a batter made of flour, milk and egg, and fry them in butter.
Serve with gravy.
CUCUMBERS FOR IMMEDIATE USE.--Slice, sprinkle with salt; let them
stand several hours, drain, and then put to them sliced onions,
vinegar to cover them, and salt, pepper, etc. Cayenne pepper and
ground mustard render them wholesome.
STEWED CELERY.--Wash and clean six or eight heads of celery, let them
be about three inches long; boil tender and pour off all the water;
beat the yolks of four eggs, and mix with half a pint of cream, mace
and salt; set it over the fire with the celery, and keep shaking until
it thickens, then serve hot.
COLD SLAW.--Half a head of cabbage cut very fine, a stalk of celery
cut fine--or teaspoon of celery seed--or, a tablespoon of celery
essence, four hard-boiled eggs, whites chopped very fine, a teaspoon
of mustard, a tablespoon of butter and the yolks of the boiled eggs,
salt and pepper, mix well; take an egg well beaten and stir in a cup
of boiling vinegar, pour over and cover for a few minutes.
EGG-PLANT.--Slice the egg-plant an eighth of an inch in thickness,
pare it, and sprinkle salt over it an hour before cooking; then drain
off all the water, beat up the yolk of an egg, clip the slices first
in the egg, and then in crumbs of bread; fry a nice brown. Serve hot,
and free from fat.
HOW TO COOK EGG-PLANT.--Cut the egg-plant in slices half an inch
thick, sprinkle a thin layer of salt between the slices, and lay them
one over the other; and let them stand an hour. This draws out the
bitter principal from the egg-plant, and also a part of the water.
Then lay each slice in flour, put in hot fat and fry it brown on both
sides. Or boil the egg-plant till tender, remove the skin, mash fine,
mix with an equal quantity of bread or cracker crumbs, and salt,
pepper and bake half an hour. This makes a delightful dish, and a very
digestible one, as it has so little oily matter in it.
HOW TO BROIL MUSHROOMS.--Pare some large, open mushrooms, leaving the
stalks on, paring them to a point; wash them well, and turn them on
the back of a drying sieve to drain. Put into a stewpan two ounces of
butter, some chopped parsley, and shalots, then fry them for a minute
on the fire; when melted, place your mushroom stalks upward on a
saucepan, then pour the butter and parsley over all the mushrooms;
pepper and salt them well with black pepper put them in the oven to
broil; when done, put a little good stock to them, give them a boil
and dish them, pour the liquor over them, adding more gravy, but let
it be put in hot.
HOW TO PICKLE ONIONS.--Take two quarts of the small white round
onions. Scald them in very strong salt and water. Just let them boil.
Strain, peel, place in jars; cover them with the best white wine
vinegar. In two days pour all the vinegar off, and boil it half
an hour, with a teaspoonful of cayenne pepper, 1 oz. of ginger, 16
cloves, 1/2 oz. ground mustard, 2 ozs. mustard seed. When cold, pour
upon the onions. Some persons prefer the vinegar boiling hot.
HOW TO FRICASSEE PARSNIPS.--Boil in milk till they are soft, then cut
them lengthwise in bits two or three inches long, and simmer in a white
sauce, made of two spoonfuls of broth, and a bit of mace, half a cupful
of cream, a bit of butter, and some flour, pepper and salt.
HOW TO MASH PARSNIPS.--Boil them tender, scrape then mash them in a
stewpan with a little cream, a good piece of butter, and pepper and
salt.
HOW TO STEW PARSNIPS.--Boil them tender; scrape and cut into slices;
put them into a saucepan with cream enough; for sauce, a piece of
butter rolled in flour, and a little salt; shake the saucepan often,
when the cream boils, pour them into a dish.
HOW TO BOIL PEAS.--Peas should not be shelled long before they are
wanted, nor boiled in much water; when the water boils, put them in
with a little salt (some add a little loaf sugar, but if they are
sweet of themselves, it is superfluous); when the peas begin to dent
in the middle they are boiled enough. Strain, and put a piece of
butter in the dish, and stir. A little mint should be boiled with the
peas.
PUREE OF POTATOES.--This differs from mashed potatoes only in the
employment of more milk and butter, and in the whole being carefully
reduced to a perfectly smooth, thick, cream-like mixture. Where
economy is a great object, and where rich dishes are not desired, the
following is an admirable mode of mashing potatoes: Boil them till
thoroughly done, having added a handful of salt to the water, then dry
them well, and with two forks placed back to back beat the whole up
until no lumps are left. If done rapidly, potatoes thus cooked are
extremely light and digestible.
HOW TO BOIL POTATOES.--Boil in a saucepan without lid, with only
sufficient water to cover them; more would spoil them, as the potatoes
contain much water, and it requires to be expelled. When the water
nearly boils pour it off, and add cold water, with a good portion of
salt. The cold water sends the heat from the surface to the center of
the potato, and makes it mealy. Boiling with a lid on often produces
cracking.
NEW POTATOES.--Should be cooked soon after having been dug; wash well,
and boil.
The Irish, who boil potatoes to perfection, say they should always
be boiled in their _jackets_; as peeling them for boiling is only
offering a premium for water to run through the potato, and rendering
it sad and unpalatable; they should be well washed, and put into cold
water.
NEW POTATOES.--Have them as freshly dug as may be convenient; the
longer they have been out of the ground the less well-flavored they
are. Well wash them, rub off the skins with a coarse cloth or brush,
and put them into boiling water, to which has been added salt, at
the rate of one heaped teaspoonful to two quarts. Let them boil till
tender--try them with a fork; they will take from ten or fifteen
minutes to half an hour, according to size. When done, pour away the
water, and set by the side of the fire, with the lid aslant. When they
are quite dry, have ready a hot vegetable dish, and in the middle
of it put a piece of butter the size of a walnut--some people like
more--heap the potatoes round it and over it, and serve immediately.
We have seen very young potatoes, no larger than a marble, parboiled,
and then fried in cream till they are of a fine auburn color; or else,
when larger, boiled till nearly ready, then sliced and fried in cream,
with pepper, salt, a very little nutmeg, and a flavoring of lemon
juice. Both make pretty little supper dishes.
POTATOES ROASTED UNDER THE MEAT.--These are very good; they should
be nicely browned. Half boil large mealy potatoes; put into a baking
dish, under the meat roasting; ladle the gravy upon them occasionally.
They are best done in an oven.
POTATO RIBBONS.--Cut the potatoes into slices, rather more than half
an inch thick, and then pare round and round in very long ribbons.
Place them in a pan of cold water, and a short time before wanted
drain them from the water. Fry them in hot lard, or good dripping,
until crisp and browned; dry them on a soft cloth, pile them on a hot
dish, and season with salt and cayenne.
POTATO ROLLS.--Boil three lbs. of potatoes; crush and work them with
two ozs. of butter and as much milk as will cause them to pass through
a colander; take half a pint of yeast and half a pint of warm water;
mix with the potatoes; pour the whole upon 5 lbs. of flour; add salt;
knead it well; if too thick, put to it a little more milk and warm
water; stand before the fire for an hour to rise; work it well and
make it into rolls. Bake it half an hour.
POTATO RISSOLES.--Boil the potatoes floury; mash them, seasoning them
with salt and a little cayenne; mince parsley very fine, and work up
with the potatoes, adding eschalot, also chopped small. Bind with yolk
of egg, roll into balls, and fry with fresh butter over a clear fire.
Meat shred finely, bacon or ham may be added.
POTATO SAUTEES.--These are even more agreeable with meat than fried
potatoes. Cold boiled potatoes are sliced up, and tossed up in a
saucepan with butter, mixed with a little chopped parsley, till they
are lightly browned. Pure goose or other dripping is by many cooks
preferred to butter for this purpose.
POTATO SOUFFLES.--The delicious blistered potatoes are prepared as
follows: The potatoes, if small, are simply cut in halves; if large,
cut in three or more slices; these are fried in the usual way, but are
taken out before they are quite done, and set aside to get cold; when
wanted they are fried a second time, but only till they are of a light
golden color, not brown.
TOMATOES.--Cut ripe tomatoes into slices, put them in a buttered
dish with some bread crumbs, butter, pepper and salt, and bake till
slightly brown on top.
FORCED TOMATOES.--Prepare the following forcemeat: Two ounces of
mushrooms, minced small, a couple of shalots, likewise minced, a small
quantity of parsley, a slice of lean ham, chopped fine, a few savory
herbs, and a little cayenne and salt. Put all these ingredients into
a saucepan with a lump of butter, and stew all together until quite
tender, taking care that they do not burn. Put it by to cool, and then
mix with them some bread crumbs and the well beaten yolks of two eggs.
Choose large tomatoes, as nearly of the same size as possible, cut a
slice from the stalk end of each, and take out carefully the seeds
and juice; fill them with the mixture which has already been prepared,
strew them over with bread and some melted butter, and bake them in
a quick oven until they assume a rich color. They are a good
accompaniment to veal or calf's head.
TO MASH TURNIPS.--Boil them very tender. Strain till no water is left.
Place in a saucepan over a gentle fire, and stir well a few minutes.
Do not let them burn. Add a little cream, or milk, or both, salt
butter and pepper. Add a tablespoonful of fine sugar. Stir and simmer
five minutes longer.
TO BOIL OR STEW VEGETABLE MARROW.--This excellent vegetable may be
boiled as asparagus. When boiled, divide it lengthways into two, and
serve it upon a toast accompanied by melted butter; or when nearly
boiled, divide it as above, and stew gently in gravy like cucumbers.
Care should be taken to choose young ones not exceeding six inches in
length.
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