Peel and cut in thin slices potatoes, turnips and onions. Put the oil in
a soup kettle, then add a layer of potatoes, one of the turnips and
onions, sprinkle in a little thyme, sweet marjoram and salt, and then
add a layer of nuts, then potatoes, turnips, etc., till the ingredients
are all used, and finally pour on the boiling hot water strained from
the nuts. Cook about twenty minutes, and stir in the flour which has
been gradually smoothed into the milk, and the peanut butter. Serve hot.
Makes four plates.
VEGETABLES
BAKED ASPARAGUS
1 cupful asparagus
1 cupful milk
3 eggs
1 teaspoonful chopped parsley
2 tablespoonfuls butter
2 tablespoonfuls flour
½ teaspoonful salt
Cook the asparagus and parsley together in a stew pan, same as Boiled
Asparagus. When tender, remove from fire and stir in the well beaten
eggs. Smooth the flour in part gradually adding all of the milk, and
pour over asparagus in stew pan over fire, add butter and salt and when
well mixed, but not boiling, turn into a buttered baking mould, set the
mould in a pan of hot water and bake until firm. Serve with melted
butter.
BOILED ASPARAGUS
Cut off the tough ends of the stalks, scrape the stem and leave the
asparagus in cold salt water thirty minutes. Tie in a bunch, put upright
in a kettle holding enough water to reach to the tips. Cook till the
stalks are tender, and the tips will be done just right. Serve with
butter, pepper and salt, or on toasted bread, or with a cupful of hot
cream or milk poured over it.
BAKED BEANS
1½ cupfuls beans
¼ cupful butter
½ cupful chopped nuts
pinch of soda
1 tablespoonful molasses
1 teaspoonful salt
dash of cayenne pepper
Soak the beans in cold water over night. In the morning, drain off the
water, put into cold water, let boil fifteen minutes, drain off, put
again into cold water and boil second fifteen minutes, and repeat a
third time. Be sure the beans are put in very cold water each time.
After the third boiling, pour off the water, cover with cold water, stir
in the other ingredients and boil ten minutes. Then pour into a bean pot
and bake all day, adding boiling water if the water bakes out. Leave off
the cover ten minutes before finishing the baking.
They may be baked at two different times, if the oven is being used two
successive half days.
A chopped onion is good added to the beans.
A cupful of cream stirred in during the last hour of baking is a
delicious addition.
Peanuts are good nut to use with beans.
A half teaspoonful of mustard and a half cupful of butter instead of a
fourth cupful, omitting the nuts, but using the other ingredients, makes
a nice dish.
In winter, set the beanpot on the ledge or shelf inside your furnace
door. In the summer, if possible, bake in a fireless cooker, leaving in
four hours. Re-heating for ten minutes and putting in the cooker for
another four hours.
Serve with Boston Brown Bread.
Most people enjoy catsup on beans.
BEAN CROQUETTES
2 cupfuls baked beans
egg
bread crumbs
2 tablespoonfuls catsup
a good dash of red pepper
Put the beans through a colander, work in the other ingredients, shape
into small croquettes, roll in crumbs, dip in the beaten egg, roll again
in crumbs and fry in deep cooking oil.
BEAN HASH
Put two cupfuls baked beans through a colander, add four cupfuls chopped
cooked potatoes, mix, put in a frying pan with a little water and butter
size of an egg, season with pepper and salt, stir and heat till of the
desired consistency.
BAKED LIMA BEANS
Soak one cupful dried lima beans over night. Next morning, drain and
cover with boiling water. Let them cool, drain, cover the second time
with boiling water, cool and repeat for the third time. Slip off the
loosened skins, put the beans in a baking dish, cover with hot milk,
sprinkle with salt and pepper, cover and bake for two hours. Remove the
cover after about one hour’s baking, add two tablespoonfuls of butter in
small pieces, scatter over the top of the beans, and complete baking
with the cover off.
FRESH LIMA BEANS
Shell and put in boiling water and boil till tender. Drain off the
water, add one-fourth cupful butter to an ordinary kettle of beans,
season with salt and pepper, and serve hot.
STEWED BEANS
Prepare as for Baked Beans; after the third boiling, put again in cold
water and stew till tender.
Beans continue to improve by warming over. Put them in a buttered frying
pan, with a little water, cover a few minutes, stir to prevent sticking
and as soon as heated, remove from fire.
Sliced raw onions are fine with beans.
SUMMER BEANS
Wash, cut in small pieces, cover with boiling water and cook till
tender. Drain off water and season with butter, pepper and salt.
BAKED BEETS
Scrub thoroughly after green tops are removed, and place in oven to bake
till tender.
BOILED BEETS
Scrub and wash the beets after green tops are removed, place in cold
water, let boil till tender, remove from fire, drain, immerse quickly in
cold water to make skins peel easily. Peel and serve with butter, pepper
and salt.
BEET HASH
Use boiled beets and boiled potatoes in the proportion of two cupfuls
chopped potatoes to one of beets. Mix, and put in a buttered frying pan
with a little water. Add butter size of a walnut to each cupful of the
vegetables, season with pepper and salt, and stir and cook till not too
moist.
BRUSSELS SPROUTS
Pick off the old leaves and wash the sprouts. Put a pinch of soda in a
little boiling water in a kettle, turn in the sprouts, adding boiling
water to cover. Boil until tender, drain, add butter, and season with
pepper and salt.
BAKED CABBAGE
1 medium sized cabbage
½ cupful chopped English walnuts
1 small chopped onion
½ cupful boiled rice
a little sage
salt and pepper
Hollow out the cabbage, and fill with the dressing well stirred
together. Place in a bag tied at the top and boil about one hour. When
done, remove from bag, add a few small pieces of butter on top, and
serve hot. Egg plant may be cooked as above.
BOILED CABBAGE
Remove the outer leaves till those exposed are clean and fresh. Wash,
cut in pieces and put in cold water in a kettle with a little salt. Boil
about thirty minutes, drain and serve with this—
CREAM SAUCE FOR VEGETABLES
½ cupful milk
2 tablespoonfuls made mustard
2 tablespoonfuls warm vinegar
1 dessertspoonful flour
1 dessertspoonful melted butter
Smooth the flour into just water enough for it to be pasty, add a little
of the milk, heat the remainder milk in a double boiler and add flour
mixture, stirring constantly.
When very hot, =not= boiling, add the other ingredients, heat for a few
moments and remove from fire.
Always soak cabbage in salty water a half hour before cooking.
Place a piece of bread in the kettle with boiling cabbage to do away
with the odor.
CARROTS
Always soak carrots in cold water three or four hours before using. And
always cut them in slices when they are to be served in creams, because
the outer part is richer in flavor than the center.
BOILED CARROTS
Wash, scrape and put into cold water and boil till tender.
Drain off the water, and serve whole with butter, pepper and salt.
CARROTS WITH DRESSING
3 cupfuls sliced carrots
1 cupful milk
dash of pepper
2 tablespoonfuls butter
1 dessertspoonful flour
½ teaspoonful salt
Wash, scrape and cut the carrots into thin slices. Cover with boiling
water in a stew pan and cook till tender. Drain off the water and return
to fire, adding the butter and seasoning. Smooth the flour into a little
milk gradually adding all of it, and stir it into the carrots, letting
all come to boiling heat, then remove from fire.
CAULIFLOWER
Always soak cauliflower in cold water one hour before boiling in salted
water about thirty minutes. Place it head down in the kettle, and be
sure it is all covered with water.
CELERY
Wash the stalks after breaking them apart, leave part of the green tops
on, put in cold water for an hour, and dry quickly on a soft towel
before serving.
CORN
Do not use salted water in which to boil corn, as the salt toughens it.
BOILED CORN
Husk the corn, cut off any brown ends or spots, put in cold water, and
boil for ten or fifteen minutes.
Re-wrap the ears in the inner husk, tie around with twine and boil.
CORN IN MILK
With a sharp knife, cut the kernels from boiled corn, place in a stew
pan, cover with milk, add butter size of an egg, pepper and salt, heat
to boiling point, and serve.
CORN IN TOMATOES
Wash, peel and scoop out the centers of firm tomatoes, turn down and
drain for a few minutes, then fill with a mixture of uncooked sweet corn
kernels cut from the ear, a few chopped mushrooms, one-half teaspoonful
of butter, and pepper and salt for each tomato. Pack closely in a
buttered pan and bake for about thirty minutes.
FRIED CORN CAKES
2 cupfuls milk
1 cupful canned or fresh corn
2 eggs
2 teaspoonfuls baking powder
pinch of salt
flour
Add the beaten yolks to the milk, salt and corn. Stir in a cupful of
flour containing the baking powder, then a little more flour to make a
stiff batter, and stir in very lightly the stiffly beaten whites. If
more flour is needed, stir it in carefully. Fry on a hot buttered
griddle and serve with syrup or molasses.
CUCUMBERS
Wash, peel and slice cucumbers, soak in cold salt water one hour, drain,
put on a cloth to dry, and serve cold.
EGG PLANT
Wash, peel and cut into slices about three-fourths of an inch in
thickness. Soak in salted water for an hour. Put a heavy earthen dish on
the slices to keep them under water. Remove from the salt water, dip in
egg, then in flour and fry slowly in a buttered frying pan. Use butter
enough to prevent the slices sticking. Cover part of the time. Turn them
to brown on the other side, using a pancake turner. Serve hot. Egg plant
may also be baked like cabbage.
GREEN THINGS
Save leaves of celery, parsley and other herbs, and dry in the warming
oven. When thoroughly dry, pack away in glass jars to have ready for
flavoring soups and vegetables.
A pinch of soda in the water in which green vegetables are boiled, is a
help to keeping color.
When root vegetables have withered, to revive them, slice off the ends,
then put the vegetables in cold water, leaving them for several hours.
If a small piece of charcoal is placed in the vegetable kettle,
disagreeable odors will be removed, and vegetables not injured.
SPINACH GREENS
Wash spinach very carefully in at least three waters to remove all dirt.
Cook in boiling water till tender, drain and season with butter, pepper
and salt.
A little cream may be heated and poured over it.
WATER CRESS GREENS
Wash, leave out the large stems, and put the other pieces in a kettle of
boiling water to cook thirty minutes. Drain well, and season with
butter, pepper and salt.
LENTILS
Soak dried lentils in water over night, drain and put in a kettle with
plenty of cold water and cook till tender. Drain, add butter, and season
with pepper and salt.
MACARONI AND CORN
¾ cupful macaroni
1¼ cupful corn
½ teaspoonful salt
1 cupful milk
2 tablespoonfuls corn starch
Break macaroni into inch pieces, boil thirty minutes, drain and put
one-half of it in a buttered baking pan about the size of a bread pan.
Cover with milk, put one-half the corn over it, add the remainder of the
macaroni, then the last of the corn. Scatter a few bits of butter over
the top, sprinkle with salt and bake.
Cooked sweet corn cut from the ears may be used, or canned corn.
MACARONI AND RICE
Cook like Macaroni and Corn.
MACARONI WITH CREAM SAUCE
¾ cupful macaroni
1 cupful milk
2 tablespoonfuls flour
¼ teaspoonful salt
2 tablespoonfuls butter
Break macaroni into inch pieces, put in boiling water to cover, boil
thirty minutes and drain. Then cover it with cold water and put on the
fire to boil fifteen minutes. Smooth the flour into a little milk
gradually using all of it, add butter and salt, and stir into the
macaroni, removing from fire as soon as mixture thickens.
NUT RECIPES
TO FRESHEN STALE NUTS
Remove shells and soak over night in equal parts of water and milk, then
dry in the oven, being careful not to burn.
TO BLANCH NUTS
Remove shells and pour boiling water over the nut meats. Allow them to
soak a few minutes, then rub a few of them in a coarse crash towel and
if the skins do not loosen readily, let them soak till they do.
TO CRACK NUTS WHOLE
Pour boiling water over nuts, boil for ten or fifteen minutes, remove
from fire, let cool, and crack.
SALTED ALMONDS
Blanch the nuts, dry them in a towel, place them in a shallow pan and
pour over them a teaspoonful of olive oil, stir them about, sprinkle
with fine salt and put them in the oven to become light brown.
BOILED CHESTNUTS
Put in boiling water and cook till mealy. Serve in individual saucers,
the nuts to be opened with sharp knives. The nuts may be sprinkled with
salt.
MASHED CHESTNUTS
Cut a slit in the shell of each nut and leave them in boiling water till
the shells are easily removed. Put the meats in boiling water and cook
till soft. Drain off the water, put the nuts through a potato masher,
return to the kettle and stir in a little butter and salt. Serve hot
like mashed potatoes.
NUT HASH
Take two parts chopped cold boiled potatoes and one part chopped nut
roast. Mix well, put in a frying pan with small piece of butter and a
little water. Cover for a few minutes, then remove cover, sprinkle with
pepper and salt, stir till of the desired consistency, and serve hot.
Chopped nuts may be added, if desired. Serve with sliced raw onions, or
catsup.
NUT ROAST No. 1
1 cupful bread crumbs
1 cupful chopped nuts
1 cupful boiled rice
¾ cupful milk
dash of pepper
2 hard boiled eggs
2 raw eggs
1 teaspoonful sage
1 teaspoonful salt
Soak crumbs in milk for about one hour, stir in the beaten eggs, and
seasoning, then add the chopped hard boiled eggs, nuts and rice. Press
into a pan to shape, then turn into a buttered baking tin and bake from
forty five to sixty minutes.
STEAMED NUT ROAST No. 2
2 cupfuls bread crumbs
1½ cupfuls milk
2 cupfuls chopped nuts
1 teaspoonful salt
dash of pepper
1 teaspoonful chopped onion or sage
Soak crumbs in milk for one hour, add the other ingredients and mix
thoroughly. Press into buttered baking powder cans, filling two-thirds
full, steam three hours, remove covers, and serve hot, or let stand till
cold, slice, dip in egg, then in bread crumbs, then again in egg and fry
in a buttered frying pan. Serve with catsup.
NUT ROAST No. 3
1½ cupfuls bread crumbs
1 cupful milk
1¼ cupfuls chopped nuts
1 teaspoonful powdered sage
½ teaspoonful salt
2 eggs
Soak crumbs in milk, stir in nuts, beaten eggs and seasoning. Press the
mixture into a pan to mould it into the desired shape, then turn it into
a buttered baking pan and bake from forty five to sixty minutes.
This roast is good served with sage cheese. Makes a small loaf.
NUT SCRAPPLE
2 cupfuls corn meal
1 cupful hominy
5 cupfuls boiling water
1 teaspoonful salt
2¼ cupfuls chopped nuts
Moisten the meal and hominy in cold water, then stir in gradually the
boiling water, and cook in a double boiler till like mush. Then stir in
the nuts and pour into a buttered baking tin. Set aside to cool. When
cold, slice and fry in butter. Serve on a platter with green garnishings
for a dinner dish.
ALMOND NUT FORCEMEAT
2–3 cupful chopped almonds
3 cupfuls bread crumbs
¼ cupful melted butter
½ cupful cream
3 eggs
2 tablespoonfuls olive oil
a dash of nutmeg
Add cream to beaten yolks. Blanch and chop the almonds to fill
two-thirds of a cup and mix with the white of one egg. Stir crumbs and
melted butter in a mixing bowl, add oil, then nuts, then the cream and
yolk mixture, nutmeg, and finally the stiffly beaten whites. Press into
a mould and bake carefully, or form into small balls and fry five
minutes, and serve around a roast.
PEANUT BUTTER
Shell peanuts and remove inner skins. Put them through the finest
chopper several times, and mix with olive oil till like a very thick
cream, and keep in a covered glass jar.
ONIONS
BAKED ONIONS
1 cupful hot milk
2–3 cupful cold milk
1 cupful cold boiled onions
1 cupful bread crumbs
3 eggs
½ teaspoonful salt
1 tablespoonful butter
dash of pepper
Soak bread crumbs in cold milk one hour, then add the hot milk with
butter melted in, beaten yolks, salt, pepper and onions. Mix thoroughly,
then stir in very lightly the stiffly beaten whites, turn into a
buttered baking dish and bake forty five minutes. Serve hot.
To remove the smell on the hands after peeling onions, hold the hands
immediately under cold running water. Hold the paring knife there too.
BOILED ONIONS
Wash, remove outer skin, and put into cold salted water to boil till
tender. When done, drain off the water, cut into pieces in the kettle
with a spoon, add butter, salt and pepper.
Or leave them whole, making a cream dressing like that for new potatoes.
FRIED ONIONS
Wash, peel and slice the onions very thin, and put them into a hot
frying pan containing butter. Stir them enough to keep from burning, and
cook till browned. Lift from the pan with a skimmer to remove the melted
butter, and season with salt and pepper.
RAW ONIONS
Wash, remove the outer skin and slice. Season with salt, pepper, and
vinegar, if desired.
They may also be served with French dressing, and are fine with sliced
cucumbers and tomatoes.
POTATOES
BAKED POTATOES
Wash them, wipe dry, and rub over with a little oil or butter. They will
bake beautifully.
Potatoes may be first peeled, then baked in a hot even.
To bake them quickly, boil in salted water ten minutes, then bake.
Or place them close together in the oven and cover with a pie plate.
If potatoes are immersed in hot water before boiling, they may be easily
peeled.
To prevent discoloration, peel them and let stand an hour in cold water,
before boiling.
A spray of mint in the water potatoes boil in, gives a nice flavor.
BOILED POTATOES
Wash, peel or not, put in cold water with a little salt, and boil till
tender.
NEW POTATOES
New potatoes must be washed and scraped (not peeled), and put to cook in
boiling salted water. When tender, drain off the water, add butter (size
of an egg to a small kettle full), a cupful of cream into which is
smoothed a teaspoonful of flour (or a cupful of milk with one and
one-half teaspoonfuls of flour), and a little pepper. Let come to a nice
boil and serve.
Instead of scraping new potatoes, let them boil a while till the skins
are ready to peel off, peel them and put in the oven to bake.
BOILED SWEET POTATOES
Wash the potatoes, cut out any bad spots, cover with cold water in a
kettle to boil about thirty minutes. Drain off the water, scrape the
peel off, putting each potato immediately back in the covered kettle to
keep hot till all are peeled.
To be eaten with butter and salt, or mashed on the individual plates and
eaten with plenty of cream or milk, with a spoon.
POTATOES AND CHEESE
Stew sliced potatoes till well done. Drain the water off and turn
potatoes into a sauce pan and add chopped cheese. Stir constantly till
cheese is melted, and the mixture is like creamed potatoes. Sprinkle
with salt and pepper.
FRIED POTATOES No. 1
6 large potatoes
1 cupful flour
milk
parsley
1 teaspoonful baking powder
1 teaspoonful salt
cooking oil
Wash and peel potatoes and slice very thinly. Make a paste by mixing
baking powder and flour, adding milk enough to make it smooth, salt, and
stir in the sliced potato. Fry in deep cooking oil, drain on clean brown
paper and sprinkle with parsley.
FRIED POTATOES No. 2
Slice cold boiled peeled potatoes, heat a teaspoonful of butter in a
frying pan, place potatoes in pan, sprinkle with salt and pepper, and
cover. Cook a few minutes, remove cover, add a little more butter, turn
them to brown on other side, cover for a minute or so, till done.
LYONNAISE POTATOES
1½ tablespoonfuls butter
1 tablespoonful chopped onion
3 tablespoonfuls melted butter
½ tablespoonful chopped parsley
2 cupfuls cold boiled sliced potatoes
¼ teaspoonful salt
dash of pepper
Cook one and one-half tablespoonfuls butter and the onion for five
minutes. Cook the melted butter, potatoes, pepper and salt, until the
potatoes have absorbed the butter, then add the onion mixture, stir well
and add parsley.
MASHED POTATOES
Boil peeled potatoes; when done, drain off water, add butter size of an
egg, pepper, mash with a potato masher, and add milk enough to make
creamy. Or, after water is drained off, put through a perforated potato
masher and with a large spoon, beat in butter, pepper and milk. Beat in
one or two teaspoonfuls of baking powder when mashing potatoes, to make
them light.
STUFFED POTATOES
Bake medium size potatoes about thirty minutes. When done, cut in two
and remove the inside from the peel. Put the potato into a heated bowl
and mash. Then to each three potatoes, beat this mixture together:
3 tablespoonfuls grated cheese
white of 1 egg
½ teaspoonful salt
1 teaspoonful butter
Fill the six shells with the mixture, set in a baking dish and bake till
brown. By counting the potatoes you can get the exact quantities
required for filling.
PROTOSE, PARSNIPS, ETC.
BAKED PROTOSE
Slices of protose may be placed in a buttered baking tin, sprinkled with
chopped onions, pepper and salt, and baked for about twenty minutes.
FRIED PROTOSE
Cut protose in slices three-fourths of an inch in thickness, dip in egg,
then fry in a buttered frying pan. When brown on one side, turn them
over with a pancake turner, fry on the other side and sprinkle with salt
and pepper. Serve with green onions or catsup.
PROTOSE HASH
Same directions as for Nut Hash.
BAKED PARSNIPS
Clean with a vegetable brush and proceed same as in baking potatoes.
BOILED PARSNIPS
Boil same as potatoes, pour melted butter, and season with salt and
pepper.
FRIED PARSNIPS
Cut boiled parsnips in slices, fry in butter and season.
PARSNIP CAKES
Mash boiled parsnips through a colander and to each cupful, add the
beaten yolk of an egg, a little salt and pepper, shape into little cakes
and fry in butter.
PARSNIP CROQUETTES
Cut boiled parsnips into short pieces, dip in beaten egg, then in bread
crumbs, dip again in the egg and fry in deep cooking oil.
GREEN PEAS
Shell, cover with boiling water in a stew pan. Cook slowly till tender,
drain, add butter size of egg, one-half teaspoonful salt and dash of
pepper. Pour into a hot dish and serve in small dishes.
Or add a cupful of milk, allowing it to become hot when added with the
butter.
A leaf of spinach may be added to the water in which peas are boiled to
help them to retain a good green color.
A teaspoonful of sugar may be added to peas while boiling.
A sprig of mint in the boiling peas adds a nice flavor.
Peas may be cooked by washing the pods and boiling them whole. When
done, the pods will burst open and the peas will go to the bottom.
STUFFED GREEN PEPPERS
Cut out stems and seeds, pour boiling water over them, let stand a few
minutes and drain. Fill with equal parts cooked rice and tomatoes, or
with bread crumbs soaked in cold milk, and chopped nuts. Season with
salt. Stand on the small ends close together in a baking pan containing
a little water, and bake.
BOILED RICE
Wash two cupfuls rice, put in a double boiler and cover with four
cupfuls of boiling water. Do not stir, but let cook till each kernel
stands separately. Then stir in one-half teaspoonful salt, and serve hot
or cold.
If desired for a pudding, add raisins, two beaten eggs and put in a
baking dish and bake.
Or it may be added, part or in whole, to flour enough to thicken like
stiff dough, dipped in egg, then in bread crumbs, again in egg and fried
in a buttered frying pan.
Rice may also be cooked in milk.
Rice may be served with fruits, sugar and cream, or in any preferred
style.
RICE TOMATOES
Stir one-half cupful cooked rice into two cupfuls stewed tomatoes, stew
for ten minutes, add a teaspoonful of butter, and season with pepper and
salt.
A teaspoonful of sugar may be added, if desired.
BAKED SQUASH
Clean the outside of a winter squash, cut in two, remove seeds, sprinkle
salt inside and fasten the halves together with long metal skewers. Then
place in a pan in the oven and bake. Serve whole on a platter, the host
opening the squash and scooping out the portions with a large spoon.
FRIED SQUASH
Take boiled squash after it is mashed and seasoned; chop an onion and
brown in butter in a frying pan, stir in the squash and fry, being
careful not to burn.
SUMMER SQUASH
Wash, peel, cut in small pieces and remove seeds, put in cold water and
boil. Drain off water, mash and season with pepper, salt and butter.
TOMATOES
Plunge tomatoes into boiling water and pour through a drainer instantly,
peeling immediately.
FRIED TOMATOES