peppers cut into strips or fried green peppers, or both, and season
with chopped onion fried in butter if desired. Or, prepare according
to directions given for French Fried Potatoes, cutting into dice and
frying with them the red or green peppers or both.
STUFFED POTATOES
Cut the top from each of six baked potatoes, scoop out the pulp, and
mash to a smooth paste with three tablespoonfuls each of butter and
cream, and salt and pepper to season. Add one-fourth cupful of grated
cheese and cook to a smooth paste. Take from the fire, stir in one
well-beaten egg, fill the skins, and bake.
POTATOES AND CHEESE
Peel and chop raw potatoes and cook, covered, very slowly in seasoned
butter. When they are soft, drain and put into a baking-dish in
layers, alternating with grated Parmesan cheese. Pour over a little
melted butter and bake for half an hour in a slow oven. Serve in the
same dish.
POTATOES A LA PROVENCALE
Peel and slice the potatoes, wipe very dry, and saute in oil. Cook
slowly, adding a little minced garlic and onion towards the last.
Finish cooking in the oven. Just before serving, drain and season with
salt, minced parsley, and lemon-juice.
ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES
BOILED ARTICHOKES
Cut off the tips of the leaves and round off the bottoms, removing the
stalk and trimming away the under leaves. Soak for half an hour in
salted water, washing thoroughly. Boil until tender in a large
quantity of salted water. Drain, and remove the soft inside with a
spoon. Put into a serving dish, dot with butter, heat until the butter
is melted, and serve; or, serve with Bechamel or Hollandaise Sauce.
BOILED ASPARAGUS
Scrape and clean the asparagus and tie into bundles of five or six
stalks each, taking care to have the heads even. Cook rapidly in
boiling salted water until tender. Drain, and serve on toast with
melted butter to which a little lemon-juice may be added.
Drawn-Butter, Cream, Hollandaise, or White Sauce may be used instead.
The tips may be cooked in the same way.
BAKED ASPARAGUS
Cut the tender parts of the asparagus into inch-lengths, boil until
tender in salted water, and drain. Put a layer into a buttered
baking-dish, season with pepper and salt, dot with butter, sprinkle
with crumbs and hard-boiled eggs chopped fine. Repeat until the dish
is full, having crumbs and butter on top. Bake for half an hour and
serve in the same dish. A thin Cream Sauce may be poured over before
sprinkling with the crumbs, and the eggs omitted. A little grated
cheese may be used instead.
CREAMED ASPARAGUS
Boil the tender parts of asparagus until tender, drain, and chop.
Reheat in a Cream Sauce to which a bit of baking-soda has been added.
Season with salt and pepper and cool. Stir into it three eggs
well-beaten with two tablespoonfuls of cream. Pour into a buttered
baking-dish and bake covered for twenty minutes.
ESCALLOPED ASPARAGUS
Wash and cut up a bunch of asparagus, discarding the tough ends. Boil
in salted water until tender, and drain. Boil three eggs hard, throw
into cold water, remove the shells and, chop fine. Butter a shallow
baking-dish, put in a layer of asparagus, cover with chopped eggs,
sprinkle with grated cheese, and repeat until the dish is full, having
asparagus on top. Pour over two cupfuls of Drawn-Butter or Cream
Sauce, cover with crumbs, dot with butter, sprinkle with grated
cheese, and bake until brown.
BOILED STRING-BEANS
Cut off the ends, remove the strings, and cut into two or three
pieces. Wash in cold water, drain, and boil until tender in salted
water. Drain, and serve with melted butter. A bit of bacon or ham, for
flavor, may be boiled with the beans.
STRING-BEANS WITH CREAM
String the beans and boil until tender in as little water as possible.
Without draining, add half a cupful of cream, a tablespoonful of
butter, and pepper and salt to season.
STRING-BEANS WITH SOUR SAUCE
Remove the strings from a quart of beans, cut in pieces, boil with a
pinch of soda until tender, and drain. Add a tablespoonful of butter
blended with a teaspoonful of flour, a tablespoonful of vinegar, and
salt and pepper to taste. Simmer for five minutes, while stirring add
in a well-beaten egg, and serve immediately.
STRING-BEANS EN SALADE
Prepare according to directions given for Boiled String-Beans,
changing the water once, and add a tablespoonful of butter after
changing. Drain and pour over a French dressing to which a little
chopped onion has been added. Serve hot. The onion may be omitted.
STRING-BEANS A LA BRETONNE
Prepare according to directions given for Boiled String-Beans. Cut two
small onions into thin slices, fry golden brown in butter, dredge with
flour, and add a little white stock. Cook until thick, stirring
constantly, and seasoning with salt and pepper. Add the cooked beans
to the sauce with a crushed bean of garlic, cook for ten minutes,
sprinkle with minced parsley, and serve. The garlic and parsley may be
omitted and one chopped onion used.
STRING-BEANS A LA PROVENCALE
Prepare according to directions given for Boiled String-Beans and
drain. Slice an onion, fry golden brown in oil with minced parsley,
thyme, chives, and a bay-leaf. Remove the bay-leaf, add a little
vinegar, pour over the beans, reheat, and serve. The juice of a lemon
may be used instead of vinegar.
STEWED LIMA BEANS
Cover a pint of lima beans with a quart of boiling water and cook for
thirty minutes. Drain off half the water, add a tablespoonful of
chopped salt pork and a little grated onion and minced parsley. Add a
pinch of salt and a cupful of hot milk and stew until the beans are
tender. Thicken with flour cooked in butter and rubbed smooth in a
little cold milk.
LIMA BEANS WITH ONIONS
Soak a pint of dried beans overnight, drain, and boil until tender in
fresh water to cover. Drain and keep warm. Parboil and chop three
small onions, fry in butter, and reheat the beans with the onions.
Moisten with brown gravy or thickened stock.
LIMA BEANS A LA PHILADELPHIA
Prepare a pint of beans according to directions given for Stewed Beans
and reheat in Cream Sauce, seasoning with salt, pepper, and a little
grated onion. Take from the fire and add the yolks of two eggs beaten
with a little cream. Serve very hot.
BOILED BLACK BEANS
Soak the beans in cold water for three hours, rinse thoroughly, and
boil for three hours, or more if necessary. Fry three thin slices of
bacon and add to it a little stock. Season with Chutney, mushroom
catsup, and anchovy essence. Reheat the drained beans in the sauce.
FRIJOLES MEXICANA
Pick over and wash one pound of small red Mexican beans, cover with
cold water, bring to the boil, and add a pinch of soda. Cook for five
minutes, drain and rinse, then cover with cold water, and cook slowly
until soft. Melt two or three tablespoonfuls each of drippings and
butter. When sizzling hot drop in two or three cloves of garlic,
peeled and crushed. Keep stirring until well browned, then add two or
three chopped and seeded green peppers and a large onion, sliced. Stir
until cooked, then add a few tablespoonfuls of the boiled beans,
mashing a few of them to form a thickening gravy. Add the rest of the
beans with a portion of the liquor in which they were cooked, and
three or four tomatoes, peeled and cut up. Simmer for an hour. When
ready to serve, grate one-half pound of Mexican or Parmesan cheese and
stir into the beans. Serve very hot.
STEWED KIDNEY BEANS
Soak a cupful of beans overnight in cold water. Drain, cover with cold
water, add a chopped onion and a carrot, three or four slices of
bacon, and a pinch of soda. Simmer until the beans are tender, drain,
season with butter, salt, and pepper, and serve hot.
KIDNEY BEANS A LA CREOLE
Soak overnight a quart of kidney beans and cook until tender in
boiling salted water. Drain, put a layer into a baking-dish with half
a pound of bacon in one piece which has been boiled until tender and
skinned, and a chopped onion. Cover with beans, season with salt and
red pepper, fill the baking-dish with cold water, and bake slowly
until the liquid is nearly absorbed.
BOSTON BAKED BEANS
Wash and pick over a quart of navy beans. Soak overnight in cold water
to cover. In the morning drain, cover with fresh water, and heat
slowly, keeping the water below the boiling point until the skins will
burst when a spoonful is gently breathed upon. Drain the beans. Scald
and scrape the rind of half a pound of fat salt pork, cut off one
slice, and put into the bottom of the bean-pot. Fill the pot with the
beans and bury the rest of the pork in it, scoring the rind deeply.
Mix one teaspoonful of salt with one tablespoonful of molasses and
three tablespoonfuls of sugar, add a cupful of boiling water, pour
over the beans, and add more boiling water if necessary to fill the
pot. Cover the bean-pot and bake in a slow oven for six or eight
hours, adding boiling water as needed. During the last hour of
cooking, remove the lid so that the top will be brown. A teaspoonful
of mustard may be added with the other seasoning. This is the genuine
Boston recipe. A sliced onion put in with the pork is considered by
many to be an improvement.
BOSTON BAKED BEANS WITH TOMATO SAUCE
Prepare according to directions given for Boston Baked Beans. Chop an
onion fine and cook it in a can of tomatoes for half an hour. Two
hours before the beans are done, strain the tomato into the bean pot,
adding a little at a time.
BEAN CROQUETTES
Boil two cupfuls of soaked beans until soft. Drain, press through a
colander, season with salt and red pepper, and add one tablespoonful
each of molasses, butter, and vinegar. Mix thoroughly, cool, shape
into croquettes, dip in egg and crumbs, fry in deep fat, and serve
with Tomato Sauce.
BOILED BEETS
Select small smooth beets and clean without cutting or scraping. Boil
for an hour or two and cool. Remove the skins, cut into slices or
quarters, and serve either hot or cold. Or, reheat in stock and melted
butter, seasoning with salt, pepper, and vinegar. The stock may be
omitted if desired and chopped onion and parsley added to the
seasoning.
BUTTERED BEETS
Peel young beets, cut into dice, and cook slowly until tender in water
to cover. Add a tablespoonful of butter, salt and pepper to season,
and thicken with a teaspoonful of cornstarch rubbed smooth in a little
cold water. Stir while boiling.
PICKLED BEETS
Wash small beets but do not cut. Cover with boiling water and boil
until tender. Drain, rinse in cold water, peel, cut into slices,
sprinkle with sugar, salt, and pepper, cover with vinegar, and let
stand for several hours before using. Serve cold.
BOILED BRUSSELS SPROUTS
Wash and pick over the sprouts and boil until tender in water to which
a little salt and baking-soda have been added. Drain, and reheat in
melted butter with a little salt and pepper, but do not fry. Serve on
buttered toast.
BRUSSELS SPROUTS SAUTE
Boil the cleaned sprouts for twenty minutes in salted water, drain,
fry in butter, season with salt, minced parsley, and pepper, and
serve. Grated nutmeg may be added.
BRUSSELS SPROUTS A LA PARMESAN
Boil the sprouts until tender in salted water and drain. Arrange in a
baking-dish with alternate layers of grated Parmesan cheese. Season
with salt, pepper, and melted butter, and serve very hot.
BOILED CABBAGE
Clean and quarter a firm cabbage and cover with boiling salted water
to which has been added a pinch of baking-soda. Cook for fifteen
minutes, drain, rinse and cover with boiling salted water. Cook until
tender and drain, pressing out all the liquid. Chop fine and season
with salt, pepper, and tomato catsup. Add a cupful of stock, heat
thoroughly, add a tablespoonful of butter and a teaspoonful of
lemon-juice and serve.
FRIED CABBAGE
Chop cold boiled cabbage and drain thoroughly. Mix with two
tablespoonfuls of melted butter, four tablespoonfuls of cream, and
pepper and salt to season. Heat in a buttered frying-pan and let stand
long enough to brown slightly on the under side. Two well-beaten eggs
may be added to the cabbage before heating; or, chop fine and fry
brown in butter, seasoning with salt, pepper, and vinegar.
CREAMED CABBAGE
Chop or shred a cabbage fine and cover with boiling salted water to
which a pinch of soda has been added. Boil until tender, drain, rinse
in hot water, press out the liquid, and reheat in a Cream Sauce. Add a
little grated cheese if desired.
HOT SLAW
Chop half a cabbage fine, pour over a tablespoonful of melted butter,
and put into the oven. Beat together one tablespoonful each of mustard
and olive-oil, add one teaspoonful of sugar and one egg well-beaten
with three-fourths cupful of cream. Bring to the boil, season with
salt and pepper, pour over the hot cabbage, and serve.
COLD SLAW
Shred a white cabbage fine and soak in ice-water. Make a dressing of
the yolks of two hard-boiled eggs, one egg well-beaten, half a cupful
of olive-oil, the juice of a lemon, and mustard, salt, and pepper to
taste. Drain the cabbage thoroughly, mix with the dressing, and serve
very cold.
CABBAGE WITH OYSTERS
Cut in two a small cabbage. Soak in cold water for an hour, drain, and
cover with boiling water to which a teaspoonful of salt and a pinch of
soda have been added. Boil for five minutes, drain, rinse, cover with
fresh boiling water, and boil until tender. Drain, arrange on a
platter, and moisten thoroughly with cream or melted butter. Cover
with broiled oysters, season with salt, pepper, and curry powder, and
serve.
CABBAGE WITH SOUR CREAM
Chop fine a small head of cabbage and cook in water enough to keep
from burning, seasoning with salt and pepper. Beat together two eggs,
one-half cupful each of sour cream and vinegar, and two tablespoonfuls
of melted butter. Bring to the boil, pour over the cabbage, and serve.
SMOTHERED RED CABBAGE
Shred a red cabbage and cook until tender with a sliced onion and
enough butter to keep from burning. When tender season with salt,
pepper, and butter, add two tablespoonfuls of sugar and half a cupful
of white vinegar.
STEWED RED CABBAGE
Shred a red cabbage very fine. Put into a kettle with five sour apples
peeled and quartered, pepper and salt to season highly, one
tablespoonful of sugar, and a pinch of powdered cloves. Add water to
cover and boil until tender, adding more liquid as needed. There
should not be over one cupful of water when done. Add a tablespoonful
of butter, simmer for ten minutes, and serve.
RED CABBAGE A LA BABETTE
Slice a red cabbage very fine, sprinkle with salt, and add a peeled
and sliced sour apple. Stew slowly with a tablespoonful of drippings,
a chopped onion, and enough water to keep from burning. When tender,
season with vinegar, brown sugar, and cinnamon. This is a Jewish
recipe.
RED CABBAGE A LA HOLLANDAISE
Trim and shred a red cabbage and soak it in cold water for an hour.
Parboil for five minutes, then drain. Fry a small chopped onion soft
in butter, add the cabbage and four tart apples, peeled, cored, and
chopped. Season with salt and pepper and cook uncovered for thirty
minutes, stirring occasionally. Add half a cupful of cream, reheat,
and serve.
BOILED CARROTS
Cook peeled and sliced carrots in salted boiling water to cover. Drain
and serve with melted butter.
STEWED CARROTS
Parboil a bunch of carrots, drain, and cut into dice. Put into a
saucepan with two small onions chopped, pepper, salt, and minced
parsley to season, and enough Drawn-Butter Sauce to moisten. Simmer
half an hour and serve.
FRIED CARROTS
Clean and parboil the carrots, drain, cut into thin slices lengthwise,
dip in egg and crumbs, and fry in deep fat.
SPRING CARROTS
Trim and scrape two bunches of spring carrots. Parboil for ten minutes
in salted water to cover. Drain, and rinse in cold water. Put into a
deep baking-dish with two tablespoonfuls each of butter and sugar and
two cupfuls of well-seasoned beef stock. Cover and cook slowly until
tender. Drain, reduce the liquid by rapid boiling, pour over the
carrots, and serve.
CARROTS AND PEAS
Cook separately until tender diced carrots and green peas. Drain, mix,
and reheat in White, Bechamel, or Cream Sauce, or season with salt,
pepper, and melted butter.
CARROT CROQUETTES
Cook until very tender enough peeled and sliced carrots to make a
pint. Mash through a sieve and add the yolk of one egg well-beaten, a
tablespoonful of melted butter, and pepper and salt to season highly.
Cool on ice, shape into croquettes or balls, dip in egg and crumbs,
and keep on ice until firm. Fry in deep fat, drain, and serve very
hot.
BUTTERED CARROTS
Cook peeled and sliced carrots until tender in boiling salted water.
Drain and put into a saucepan with two tablespoonfuls each of butter
and sugar, for each two cupfuls of carrots. Stir constantly until
covered with syrup and colored a little. Sprinkle with lemon-juice and
serve immediately.
BOILED CAULIFLOWER
Wash and trim a head of cauliflower and soak it for an hour in cold
salted water, head down. Rinse thoroughly, cover with boiling salted
water, and boil until done. Drain, and serve with any preferred sauce.
BAKED CAULIFLOWER
Prepare according to directions given for Boiled Cauliflower. Put into
a buttered baking-dish, pour over a Drawn-Butter Sauce, sprinkle with
crumbs, dot with butter, and add a little grated cheese if desired.
Brown in the oven and serve in the baking-dish.
BUTTERED CAULIFLOWER
Boil two cauliflowers in salted water until tender. Drain, separate
into flowerets, arrange in a serving-dish, and season with salt and
pepper. Heat a cupful of butter in a frying-pan without browning,
skim, and put in enough fresh crumbs to make a smooth thin paste.
Spread over the cauliflower and serve.
CREAMED CAULIFLOWER
Prepare according to directions given for Boiled Cauliflower, adding a
pinch of soda to the water. Cook slowly until done, drain, rinse in
hot water, cut into convenient pieces for serving, pour over a Cream
Sauce and serve, or break into flowerets, and reheat in Cream Sauce.
FRIED CAULIFLOWER
Clean a cauliflower and separate into flowerets. Parboil for five
minutes, change the water, and cook until tender, adding a
tablespoonful of salt to the water. Drain, dry, and, if desired,
marinate in French dressing, dip in crumbs, then in an egg beaten with
three tablespoonfuls of water, then in crumbs or batter. Fry in deep
fat and serve with Tartar or Tomato Sauce.
CAULIFLOWER FRITTERS
Make a batter of a tablespoonful of melted butter, half a cupful of
milk, the yolk of an egg well-beaten, salt and pepper to season, and a
tablespoonful or more of flour. Separate freshly cooked cauliflower
into convenient pieces. Dip in the batter and fry in deep fat.
ESCALLOPED CAULIFLOWER
Boil until tender, separate into small pieces, and pack stems downward
in a buttered baking-dish, or use the cauliflower unbroken. Mix a
cupful of bread-crumbs, two tablespoonfuls of melted butter, enough
cream or milk to moisten, pepper and salt to season, and one egg
well-beaten. Spread over the cauliflower, cover, and bake for six
minutes, then uncover and brown. Serve in the same dish.
CAULIFLOWER AU GRATIN
Boil flowerets of cauliflower in salted water until nearly done and
drain. Arrange in layers in a buttered baking-dish, with Cream Sauce
between the layers and sprinkling each layer thickly with grated
Parmesan cheese. When the dish is full, cover with sauce, sprinkle
with cheese and crumbs, dot with butter, and brown in the oven. Serve
in the baking-dish. Or use milk, crumbs, and bits of butter between
the layers instead of Cream Sauce.
CAULIFLOWER A LA PARISIENNE
Boil a large cauliflower until tender, drain, chop, and press hard
into a mould. Turn out on a platter that will stand the heat of the
oven. Cook together a tablespoonful each of butter and flour, add two
cupfuls of stewed and strained tomatoes, and cook until thick,
stirring constantly. Season with salt, pepper, and grated onion. Add
enough cracker crumbs to make the sauce very thick. Spread over the
cauliflower, put it into a hot oven for ten minutes, and serve.
BOILED CELERY
Cut cleaned and trimmed stalks of celery into short lengths and boil
slowly in salted water to cover until tender. Drain and serve on
slices of toast which have been dipped in the liquid. Pour over a
little melted butter, season, and serve.
BRAISED CELERY
Trim bunches of celery, tie in bundles, parboil for ten minutes,
drain, and cover with cold water. Let stand for ten minutes, drain,
cover with white stock, and simmer for an hour. Drain, pour over Brown
Sauce, and serve with a garnish of toast points or croutons.
FRIED CELERY
Parboil, drain, dry, and cool stalks of celery cut into short lengths.
Dip into melted butter and fry brown, or dip into fritter batter, or
in egg and crumbs, and fry in deep fat. Olive-oil or lard may be used
for frying. Serve with melted butter or Brown Sauce, or with a
sprinkle of grated cheese.
STEWED CELERY
Parboil eight heads of celery, drain, and finish cooking in stock to
cover with a small slice of salt pork for each head of celery. Drain,
skim the cooking liquid, and thicken with flour cooked in butter.
Arrange the celery and pork alternately on the serving dish, pour over
the sauce, and serve.
CELERY IN BROWN SAUCE
Clean and trim three heads of celery and cut into four-inch lengths.
Cover with boiling water, let stand for ten minutes, drain, and rinse
in cold water. Tie in bundles and put into a saucepan with three
cupfuls of hot stock. Add one-fourth cupful of butter or drippings,
half a carrot, half an onion, a teaspoonful of salt, and a little
cayenne pepper. Cover and simmer until tender. Drain the celery,
strain the liquid, skim off the fat, and thicken a cupful or more of
the cooking liquid with flour browned in butter. Arrange the celery on
toast, pour the sauce over, and serve.
CREAMED CELERY
Clean, trim, and cut the celery into short pieces. Boil until tender
in salted water, drain, and reheat in a Cream Sauce. Diced cooked
carrots may be added to Creamed Celery.
FRICASSEE OF CELERY
Clean and cut the celery into inch-lengths. Cover with cold water and
soak for an hour. Drain, and cook until tender in stock to cover, with
salt and paprika to season and a teaspoonful of grated onion. When
tender, thicken the cooking liquid with flour browned in butter, and
serve.
CELERY AU GRATIN
Cut two bunches of celery into inch-lengths and cook until tender in
boiling salted water. Drain, mix with Cream Sauce, cool, and add two
well-beaten eggs. Pour into a buttered baking-dish, cover with crumbs,
dot with butter, and bake for half an hour.
CELERY A L'ITALIENNE
Trim off the tops and roots from four heads of celery. Cut the stalks
into short lengths, parboil, and drain. Reheat with a cupful of white
stock, a tablespoonful each of butter and chopped ham, and salt and
pepper to season. When tender, strain the sauce and arrange the celery
on pieces of toast. Add to the sauce a tablespoonful of grated cheese
and the beaten yolk of an egg. Pour the sauce over the celery and bake
until brown.
BOILED CORN
Strip off all the husks, remove the silk, and boil rapidly in water to
cover, adding a tablespoonful of sugar; serve immediately with
butter, pepper, and salt. Butter may be added to the water instead of
sugar; it whitens and enriches the corn; or, boil in salted milk,
drain, and serve with melted butter.
BAKED CANNED CORN
Pour a can of corn into a buttered baking-dish, season with salt and
pepper, add one cupful of boiling milk or half a cupful of cream, and
dot with two tablespoonfuls of butter broken into small bits. Bake for
forty-five minutes in a moderate oven, and serve in the same dish.
CREAMED CANNED CORN
Reheat a can of corn with half a cupful of Cream Sauce and serve very
hot, or reheat with enough cream to moisten and season with butter,
pepper, and salt.
ESCALLOPED CORN
Butter a baking-dish and put in a layer of cracker crumbs, then a
layer of canned corn, seasoning with salt, pepper, and bits of butter,
cover with cracker crumbs and repeat until the dish is full, having
crumbs on top. Pour in enough milk to fill the dish and bake for
forty-five minutes.
INDIAN CORN CAKES
Grate from the cob on a coarse grater enough corn to make two cupfuls.
Add a cupful of milk, half a cupful of sifted flour, one egg
well-beaten, and salt and pepper to season. Bake on a griddle and
serve with fried chicken.
CREOLE CORN CHOWDER