remove strings, dice and wash thoroughly, put on in cold water to
cover, add salt when partly cooked, then diced potatoes, and boil with
beans about half an hour. Then heat either bacon drippings or common
lard, add flour and brown, when ready turn the beans, potatoes, liquor
and all into the hot mixture, add a little vinegar and pepper. Summer
savory sprigs added to above give it a fine flavor.--Mrs. George
Bruegger, German Cookery demonstration of vegetables.
CREAMED POTATOES.--Cut cold boiled potatoes into one half inch cubes,
put these in a sauce pan. Add white sauce and finely cut parsley.
Serve.
WHITE SAUCE.--Two tablespoons butter, two tablespoons flour, one cup
milk, salt and pepper. Rub flour and butter together with spoon in
sauce pan, add milk, add salt and pepper and potatoes. Cook
thick.--Dorothy Whitehead.
STUFFED POTATOES.--Bake the desired number of potatoes, cut open the
top, scoop out inside, mash. Add butter, salt and pepper, moisten with
hot milk or cream to taste and add beaten whites of two eggs. Fill skin
with this mixture, heap well, brush over with yolk of egg and brown in
oven. Serve hot.--Mrs. R. J. Walker.
STUFFED CABBAGE.--One large cabbage, two pounds beef chopped fine, one
half cup melted butter, one half cup sweet cream or milk, one half
teaspoon ginger, one half teaspoon allspice, salt and pepper to suit
taste, whites of two eggs beaten stiff. Cut the stem end off the
cabbage far enough down to form a cover, scoop out enough of the center
of the cabbage to allow room for the meat. Mix the meat and other
ingredients together and place in the cabbage, put on the cover, tie in
a cloth and boil for three hours, or until the cabbage is done, in salt
water.
SAUCE.--Two thirds cup butter, one half teaspoon each of ginger and
allspice; salt and pepper to suit taste, and one quart milk, thicken
with flour.--Mrs. Aaron J. Bessie.
NORWEGIAN SAUERKRAUT.--One medium sized head of cabbage cut in fine
long strips with a knife, put in kettle, to this add three quarters of
an ounce of flour sprinkled over the top of cabbage, one teaspoon salt,
one teaspoon caraway seed, one pint beef broth. Let this boil slowly
until tender, stir every few minutes to keep the cabbage from burning.
When done add one teaspoon sugar and one teaspoon vinegar.--Mrs. R.
Meidell.
STEWED OKRA AND TOMATO (CREOLE).--Twelve pods of okra sliced thin, four
tomatoes sliced. Stew with salt and pepper and butter, half an hour
slowly, add dash cayenne pepper and serve.
SOUTHERN SWEET POTATOES.--Slice cold boiled sweet potatoes. Lay in a
buttered baking dish, sprinkle with sugar and dot with butter. Bake
Brown.--Mrs. Whitehead, Southern Cookery demonstration.
SCALLOPED SWEET POTATOES.--Boil six sweet potatoes in salted water and
cut them into thin slices in a baking dish. Mix with a well seasoned
cream sauce, cover with fine bread crumbs and dot with butter. Brown in
the oven.
POTATO SOUFFLE.--Four good sized potatoes boiled and mashed fine, one
half teacup of milk, one tablespoon butter. Let butter and milk come to
a scald, add potatoes, a little salt and pepper, beat to a cream, add
slowly the beaten yolks of four eggs. Beat the whites to a stiff froth,
add them to the mixture. Do not beat often adding the white of egg.
Bake twenty minutes in a brisk oven. Serve while hot with meats that
have gravy.--Mrs. Mary Harvey.
COLD SLAW.--This is a creole dish and very delicious. Cut very fine a
quarter of a head of firm white cabbage. Put it into a covered dish,
pour over it one half cupful of vinegar, one half tablespoonful of salt
and toss it about lightly with a fork. Into a skillet pour one half
cupful of milk, a teaspoonful of butter and one quarter of a cupful of
sugar. Beat one egg light. Let the milk come to a boil, mix a
teaspoonful of the milk with the egg, add sugar and butter, allow it to
cook until a custard is formed, then pour over the sliced cabbage.
Allow it to become very cold before using. As vinegars differ do not
use so much if very strong.--Mrs. A. McKay.
CANNED STRING BEANS.--Prepare the beans as for dinner--that is, string
and break into one inch pieces. Have your cans and top all cleansed;
then fill the cans with the beans--after washing them, of course--and
shake them down. Put one teaspoonful of salt to a quart of beans after
the cans are full. Now put fresh cold water upon them to overflowing. I
run a thin knife between the can and the beans to get all the air
bubbles out. Put on the rubbers and then the lids, but not tight--only
as you can with the thumb and one finger. Lay thin boards in the bottom
of the boiler and set your can on them; fill to the lids with cold
water. I let them boil two hours after they are fairly at it; then I
take them out one by one, and screw down the tops and set to get cold
before putting away. When we eat them I drain off all the water, put in
a piece of butter and pepper and milk, or any way I want them. I never
lost a can.--Contributed.
NUT LOAF.--Two cupfuls bread crumbs, one cup chopped walnuts, one half
cup butter, one cup strained tomatoes, one small grated onion, one egg,
salt and pepper to taste. Pack in a can and steam one hour.--Mrs. A.
McKay.
POTATOES A LA MAITRE D'HOTEL.--Two cups potato balls or cubes, one cup
hot milk, three level tablespoons butter, yolk of one egg, one half
level teaspoon salt, one eighth level teaspoon paprika, one teaspoon
lemon juice, one level teaspoon chopped parsley. Cook the potato in
boiling salted water until tender. Drain and put into double boiler;
add milk and cook until it is nearly absorbed. Cream the butter, add to
it the egg yolk slightly beaten, add the salt, paprika and lemon juice.
Stir this mixture into the potatoes and as soon as cooked turn into a
hot dish, sprinkle with the parsley and serve.--Contributed.
HOMINY FRITTERS.--Break up two cups of cold cooked hominy with a fork.
Add one scant cup of milk, a pinch of salt, one beaten egg and one half
cup of flour in which one level teaspoon of baking powder is sifted.
Drop by spoonfuls into hot lard and fry until a delicate
brown.--Contributed.
TOMATO SOUFFLE.--One can tomatoes, two level tablespoons butter, two
level tablespoons flour, one half teaspoon salt, one eighth level
teaspoon paprika, one teaspoon onion juice, one fourth cup fine bread
crumbs, three eggs. Drain the tomatoes and cook the liquid down to one
cup. Cut the tomatoes into small pieces using one cup free from seeds.
Melt the butter. Add the flour, salt and paprika and when blended add
the cup of tomato liquid. Stir until thick and smooth. Add the onion
juice, tomato and the bread crumbs. Remove from the fire, and add the
yolks of the eggs beaten very light. Then fold in the white beaten
stiff. Pour into a buttered baking dish and bake in a moderate oven
until light and firm in the center.--Contributed.
POTATO CROQUETTES.--Prepare one pint of hot mashed potatoes seasoned
with one tablespoonful of butter, one half teaspoonful of salt, one half
teaspoonful onion juice. Beat all together until very light, and when
slightly cool add the yolk of one egg. Mix well and put through a sieve
to be sure there are no lumps, as it is almost impossible to get them
out by mashing the potato. And one teaspoonful of chopped parsley. Shape
into smooth round balls. Roll them in bread crumbs, then dip into beaten
egg, then roll them in crumbs again. Fry in smoking hot lard one minute,
drain on soft paper and serve in the form of a pyramid.--Contributed.
MUSHROOM AND POTATO CROQUETTES.--Take one pound of mushrooms (the fresh
are preferred to the canned), break in small pieces after rinsing, drop
into three tablespoonfuls of hot butter, dust with half a teaspoonful
of salt and a trifle of pepper, cover and steam slowly for ten minutes;
add to three small cupfuls of seasoned mashed potato, beat in two eggs
and a tablespoonful of chopped parsley: form into cones, egg and crumb
and fry in hot fat.
GERMAN FRIED POTATOES.--Or fried raw potatoes make an appetizing dish
for breakfast. Slice raw potatoes as thin as an egg shell and put them
into a frying pan in which an equal amount of butter and lard is
boiling. Sprinkle them over with salt and pepper and cover with a close
fitting lid and let the steam partly cook them. Fry until golden color.
FRENCH SPINACH.--Boil one half peck spinach until tender in salted
water. Drain, throw into a colander and drench well with cold water.
This gives it a certain firmness and delicacy. Shake free from water,
chop fine and put in a hot sauce pan, salt delicately and heat with
butter and cream. Then heap in a vegetable dish and garnish with
poached or boiled eggs.
WILTED LETTUCE.--Pick fresh, young garden lettuce when it is just big
enough to eat. Wash it and shred it, sprinkle with salt, pepper and a
little sugar. Minced young green onions may be mixed with it if liked.
Cut four or five slices of bacon into cubes or as much ham and fry it
brown in its own grease. Add two tablespoons of vinegar and the yolk of
an egg beaten together and heat in the grease; turn hot over the
prepared lettuce and stir quickly with a fork. Same dressing is nice on
young cooked string beans.--Mrs. Whitehead.
BUTTERED ASPARAGUS.--Cut the tough ends from a bunch of asparagus
(white variety preferred) or the canned may be used. Leave it in five
inch stalks and boil it tender in salted water. Drain, melt three
fourths cup of butter. Lay the asparagus on individual serving plates,
and pour the butter generously over it, or it may be served on toast.
Two tablespoons of thick cream added is liked by many, especially when
the fresh asparagus is used. Asparagus is nice served in the same
manner, cold, with sauce tartar or a thick mayonnaise dressing heaped
at one side of the plate. Dip each stalk in it as it is eaten.--Mrs.
Whitehead.
SCALLOPED CABBAGE.--Chop a head of cabbage quite coarse. Boil it twenty
minutes in salted water, drain. Make a cream sauce and add to the
cabbage, cover with bread crumbs and bake. For varieties take and
sprinkle the top thickly with grated cheese and serve cabbage au
gratin.--Contributed.
CORN SOUFFLE.--One pint of fresh or canned corn cooked in one cup of
milk ten minutes. Season with salt, pepper, one teaspoon of sugar and
one teaspoon of butter. Let it get cold, then add beaten yolks of three
eggs and lastly cut in the stiffly beaten whites of the eggs and bake
in a buttered pudding dish.--Contributed.
BEETS.--Boil young beets tender in water to cover. Drain and cover with
cold water then skin them and slice fine. Heat half cup diluted
vinegar, salt, pepper and butter, turn over the prepared beets and
serve.--Contributed.
GREEN BEANS (GERMAN).--String the beans and shred into lengthwise
strips. Cook in salted water until tender, then drain and add some
vinegar dressing as for beets. Serve either hot or cold.--Contributed.
BOILED STRING BEANS AND BACON.--Fill a kettle with green or wax beans,
shredded or broken into inch lengths, insert a piece of bacon or salt
pork (about one pound) in the center of the beans, cover with cold
water and boil gently two or three hours covering the kettle. Add more
salt, if necessary and a good dash of pepper. Let the water about cook
off the beans and serve either hot or cold. Fresh pork may be used with
equal success.
SCALLOPED POTATOES.--Pare and slice six or eight potatoes of uniform
size. Butter a baking dish and spread a thin layer of potatoes on the
bottom. Mix one teaspoon of salt and one quarter teaspoon of pepper
with three tablespoons of flour. Sprinkle a teaspoon of this mixture
over each layer of potatoes, dot each layer with butter and cover with
milk, then add another layer of potatoes and continue until all are
used. Dot the top with butter and put in enough milk to just cover the
potatoes. Cover the baking dish and bake forty minutes or more, uncover
and brown. For potatoes au gratin sprinkle each layer with grated
cheese.--Mrs. Whitehead.
Pickles, Condiments and Spiced Fruits
"Mingle, mingle, mingle, you that mingle, may."
RIPE CUCUMBER PICKLES.--Pare and seed ripe cucumbers, slice lengthwise
and cut into pieces desired size. Let them stand twenty-four hours
covered with cold vinegar. Drain, then put in fresh vinegar with two
pounds of sugar and one ounce of cassia buds to one quart of vinegar
and a tablespoonful of salt. Boil all together twenty minutes. Put in a
crock and cover closely.--Mrs. W. C. Lynch.
GREEN TOMATOES AND ONIONS.--One peck of green tomatoes sliced, and use
about one half as many onions as tomatoes and to this quantity add
three peppers (either green or red) cut in small pieces. Sprinkle
lightly with salt and let stand over night. Drain off liquor and when
dry put them in hot vinegar which has been sweetened and spiced with
cinnamon and cloves. Boil until tender. Leave spice bag in jar.--Mrs.
Lynch.
UNCOOKED MUSTARD PICKLES.--(Excellent). Four quarts small cucumbers,
four quarts small onions, three heads cauliflower, six green peppers.
Dressing: One gallon of vinegar, two pounds of brown sugar, one pound
mustard, one cup of flour. Let pickles stand over night in mild brine.
Drain and put in jar. Then make dressing as follows and pour boiling
hot over them. Boil vinegar and sugar together and thicken with flour
dissolved in cold water. Pour this while boiling over pickles, when
cold add mustard which has been dissolved in cold vinegar.--Mrs. Lynch.
PEACH PICKLE.--Make syrup by using two cups of sugar to one of vinegar.
Tie whole spices up in sacks and put in the syrup. When it comes to
boil drop in peaches from which the skins have been removed by pouring
over boiling water. Stick whole cloves in each peach. Cook until
tender. Be careful not to get mushy by over cooking. I pickle pears in
same way.--Mrs. Harry McKay.
MUSTARD PICKLE.--Get small pearl onions, cauliflower and small
cucumbers. Stand in brine for a week, changing each day. At end of time
pour off brine and rinse in cold water. Prepare the following dressing
and cook pickles for ten minutes. One and a half quarts vinegar,
thicken with cup mustard, same amount of flour and cup sugar and a
tablespoon of curry powder rubbed to paste in water, add one half cup
melted butter, stir well and bottle while hot.--Mrs. Harry McKay.
CHILI SAUCE.--One peck of tomatoes, one quarter as many onions, one
half teacupful of salt, two and one half teacups brown sugar, one and
one half quarts of vinegar, three teaspoons cloves, one tablespoon of
cinnamon, two teaspoons of nutmeg and two of ginger, scant teaspoon
cayenne pepper, more if taste requires. Peel and slice tomatoes and
onions, add the ingredients as above and boil in porcelain or aluminum
kettle three hours, simmering the last hour.--Mrs. Harry McKay.
CHOW CHOW (Excellent).--Four quarts of chopped tomatoes, four quarts of
chopped cabbage, two quarts of chopped onions, sprinkle salt over, let
drain over night. In the morning put over to boil one gallon of
vinegar, stir one and one half pounds of mustard into enough cold
vinegar to mix thoroughly, add to boiling mixture. Then stir into this
the chopped mixture. Keep stirring until it comes to a boil. When cool,
add two ounces of curry powder. Seal in glass cans. Will keep for
years. Excellent for meats.--Mrs. A. McKay.
PICALILLI.--One peck of green tomatoes, eight large onions, seven large
cucumbers, two small heads of cabbage. Pear and chop medium fine. After
well mixed add three quarters cup of salt and let them stand over
night. In the morning, drain well, and add two cups of water, one cup
of vinegar. Boil all together twenty minutes, drain, put back into
kettle, turn over them two quarts of vinegar, one pound of sugar, two
tablespoonfuls of cinnamon, one teaspoonful of cloves, one teaspoonful
of ginger, one teaspoonful of allspice, one half teaspoonful of cayenne
pepper, one cup of chopped horseradish, one tablespoonful of curry
powder. If you use curry powder use less spices. Boil fifteen minutes.
Seal.--Mrs. George Bruegger.
CHILI SAUCE.--Two quarts ripe tomatoes, three green peppers, three
onions, one cup of sugar, three cups of vinegar, two teaspoonfuls of
salt, one teaspoonful each of cinnamon and cloves. Cook the tomatoes
tender, chop the onion and peppers very fine, mix all well and cook a
few minutes. Celery improves it. Bottle and seal.--Mrs. Lynch.
GERMAN SAUER KRAUT.--For this use nice, white, firm cabbages, slice
them in very fine shreds, on one of these kraut cutters; place a layer
of salt into a jar or keg, and alternately cabbage and salt, being
careful to have salt on top. As each layer of cabbage is added it must
be pounded down with a heavy pestle, and layers added as soon as the
juice floods on the surface. When the jar is full, it must be set in a
dry place, covered with a cloth, a wooden cover and then weight it down
heavy, after it ferments the pickle must be drawn off and replaced by
fresh until the liquor is clear. Renew the cloth and wash weight and
cover and let stand for a month, then it is ready for use. Great care
must be taken to have the cover perfectly clean. Each time the jar is
opened it must be properly closed and be sure to always have some
liquor on top. Either clear or salt water may be added. Now to boil the
kraut. Put on in cold water, let it come to a boil, and never boil very
fast but let it simmer for four or more hours. Parboil a nice fat piece
of fresh pork and place in same kettle with kraut; let it boil together
for some hours; about one hour before taking it up grate half a small
raw potato into the kraut, let it simmer away. This gives it a nice
flavor and also tends to give it a smoother appearance. The oftener you
warm over sauer kraut the better it gets. They say it should be cooked
nine times. I never tried it for ours never lasted that long.--Mrs.
George Bruegger, demonstrated at Domestic Science club.
GERMAN DILL PICKLES.--Select medium sized cucumbers, as near of a size
as possible, soak over night in a weak brine, or plain well water. Next
day wipe each one carefully, so as not to bruise them, then pack
alternately in grape leaves and dill, start with a layer of leaves and
dill then a layer of cucumbers, and so on; be sure and have leaves on
the top; while packing add a couple of roots of horse radish. Some wrap
each cucumber in grape leaves, and claim it keeps them more solid and
makes them much nicer. After they are all carefully packed then make a
brine which will bear an egg, then add as much water as you have brine,
to each gallon add one quart of strong vinegar, weight them down, but
not too heavy. Remove all the scum which arises.--Mrs. George Bruegger.
CHILI SAUCE (Very nice).--One quart onions, two quarts cabbage, two
quarts tomatoes, green, two quarts cucumbers, two quarts mangoes, one
quart celery. Soak the tomatoes over night in salt water, run all the
vegetables through food chopper and scald all together in clear water
ten minutes then drain this water off. Mix one half cup flour, one and
one half cups sugar, ten cents worth of mustard seeds, five cents worth
of turmeric powder, five cents worth of celery seeds, two quarts
vinegar. Pour over all and boil fifteen minutes. This has to be put in
sealed jars.--Mrs. Southard.
CURRANT CATSUP.--Five pounds currants, three pounds sugar, one half
pint vinegar, one teaspoonful cloves, one teaspoonful cinnamon, one
teaspoonful salt, one teaspoonful allspice, one teaspoonful black and
red pepper mixed. Boil one half hour and seal.--Mrs. Davidson.
SPICED CURRANTS.--Four pounds currants, five pounds sugar, one pint
vinegar, two tablespoons cinnamon, two tablespoons cloves, two
tablespoons allspice. Boil until thick.--Mrs. Mary Harvey.
CHUTNEY SAUCE.--One half pound brown sugar, eight tomatoes, eight
ounces raisins, one quarter ounce cayenne pepper, one quarter ounce
ginger, three ounces garlic, four ounces salt, one quart of vinegar.
Boil all to a mush for several hours.--Mrs. Schollander.
GREEN APPLE CHUTNEY.--Pare and core six pounds of greening apples; boil
in one quart of vinegar; set off until cool. Boil two pounds of moist
brown sugar in one pint of vinegar; add two pounds of Sultana raisins,
washed, picked and dried and four ounces of garlic pounded with
vinegar; four ounces of green ginger; two ounces of red pepper and four
ounces of salt. Mix well together with more vinegar if too thick. Keep
on the back of the stove one day, slowly simmering, stirring
occasionally with a wooden spoon. Bottle on the next day.
ORIENTAL CHUTNEY.--Peel and core three pounds of tart apples. Mix with
a pound of stoned tamarinds, three quarters of a pound of seeded
raisins, a head of garlic, two pods of red pepper, and one ounce of
grated ginger roots. Pound all together until reduced to a pulp. Add to
the mixture a pint of brown sugar and a tablespoon each of currant
jelly and thick tomato catsup. Blend well with a wooden spoon. Put in
small jars and seal. This chutney improves with age and is most
pungent.
EAST INDIA CHUTNEY.--Into three pints vinegar put a bag containing two
ounces of ground mustard, four ounces of mustard seed, one ounce of
cayenne pepper and one quarter ounce of turmeric. Add a pound of brown
sugar and scant half pound of salt. Chop together thirteen large ripe
apples, one pound of seeded raisins, seven large ripe tomatoes, four
small onions and two cloves of garlic. Mince fine. Boil in the vinegar
mixture for two hours. Press through a colander and bottle while hot.
This is fine for cold meat, particularly so with roast pork.
GREEN GOOSEBERRY CHUTNEY.--This relish has not yet become common in
America, though it is found on all well supplied English tables. Four
pounds green gooseberries (not too ripe), one half ounce cayenne
pepper, two ounces garlic, two ounces dried ginger, three pounds loaf
sugar, two ounces mustard seed, two scant quarts best vinegar. Put the
berries, when picked over, into a preserving kettle with one quart of
vinegar and sugar and let simmer for an hour; pound the seeds, garlic,
etc., and add, stirring with wooden spoon; when well mixed add more
vinegar until the mass is of the proper consistency for chutney. Cool
and bottle.
CORN SALAD.--Take one dozen ears of corn, (cut corn from cobs), one
large head of cabbage chopped quite fine, not quite a half box of
mustard, one cup sugar, one tablespoon chopped peppers, two tablespoons
salt, mix with about four cups of good vinegar and boil about ten
minutes, first mix the mustard with some of the vinegar. If too thick
when done add more vinegar. Put in jars while hot. Will keep all
winter, very nice with meat and potatoes.--Mrs. Paul Leonhardy.
MIXED PICKLES.--Two quarts green tomatoes chopped, one quart cabbage
chopped, one quart onions chopped, two green peppers chopped, one quart
brown sugar, one tablespoon each of cinnamon, cloves, celery seed,
white mustard seed. Salt to taste. Boil about twenty minutes.--Mrs. D.
E. Plier.
PRESERVED GREEN TOMATOES.--Take one peck of green tomatoes, peel and
slice them, slice four lemons without removing the skins, put to this
quantity six pounds of granulated sugar, and boil until transparent,
and the syrup thick.--Mrs. George Bruegger.
OIL PICKLES.--(Sliced). Slice but do not pare medium sized cucumbers,
sufficient to fill a gallon jar. Sprinkle one half cup of salt through
the sliced cucumbers and stand in cool place two or three hours, then
drain from the salt. Use one ounce black mustard seed, one ounce white
mustard seed, one ounce celery seed, or one cup of finely minced
celery, one half pint of olive oil, two onions chopped fine. Spread the
cucumbers in the jar in layers sprinkling the seeds over them and
spreading with part of the olive oil repeating the layers until the jar
is filled, then cover all with cold, strained vinegar. Cover and set
aside for future use.--Contributed.
SPICED BEETS.--Boil beets tender, lay in cold water, remove skins and
unless small, slice and pack in fruit cans. Boil one cup of vinegar,
three cups of water, one cup of sugar and spices to suit taste. Pour
hot over the beets and seal.--Contributed.