sliced tomatoes, three green peppers, seeded and chopped, and the corn
cut from seven cobs. Cook for an hour, adding water as needed, and
season with salt, sugar, and black pepper.
KENTUCKY CORN PATTIES
Four large ears of corn grated, two eggs, one cupful of milk, and one
and one-half cupfuls of flour sifted with a teaspoonful of
baking-powder and a pinch of salt. Mix thoroughly and fry in small
flat cakes.
CORN STEWED WITH CREAM
Cut the corn from half a dozen ears with a sharp knife. Reheat in a
cupful of Bechamel Sauce, adding a teaspoonful of butter and enough
cream to make the stew of the proper consistency. Season with salt,
pepper, and grated nutmeg. Serve very hot.
CORN SOUFFLE
Score each row of kernels deeply and press out the pulp with the back
of a knife, using enough corn to make one cupful of pulp. Add one
cupful of cream or top milk, a tablespoonful of butter, salt and
pepper to season, and the yolks of three eggs well-beaten. Cook in a
double boiler until smooth and creamy, stirring constantly. Take from
the fire, cool, fold in the stiffly beaten whites of four eggs, turn
into a buttered baking-dish, and bake for twenty minutes in a hot
oven.
CORN PUDDING
Mix three cupfuls of milk with the corn cut from a dozen ears, and
chopped fine. Add four well-beaten eggs, salt and pepper to season,
and bake in a buttered baking-dish for two hours.
CORN OYSTERS
Score each row of kernels and press out the pulp from a dozen ears of
corn. Season highly with salt and pepper and add four eggs beaten very
light. Drop by spoonfuls on a griddle and fry carefully, turning once.
CORN FRITTERS
Mix thoroughly one egg, half a cupful of cream, one tablespoonful each
of butter and flour, and two cupfuls of grated corn. Drop by spoonfuls
into deep fat and fry brown.
CORN SUCCOTASH
Boil a pint of shelled lima beans for half an hour, or more, changing
the water twice. Add an equal quantity of corn cut from the ear and
cook until done. Season with salt, pepper, and butter, and serve. Add
a little sugar and cream if desired, or moisten with Cream Sauce. The
beans may be boiled with the corn-cobs, removing them when the corn is
added. Twice as much corn as beans may be used.
ESCALLOPED CUCUMBERS
Peel and cut into dice six large cucumbers. Butter a baking-dish and
put in a layer of the dice seasoning with grated onion and
lemon-juice. Cover with crumbs, dot with butter, and season with
paprika and celery salt. Repeat until the dish is full, having crumbs
and butter on top. Cover and bake for an hour, then remove the cover,
and brown. Serve with Sauce Piquante.
STUFFED CUCUMBERS
Peel and split large cucumbers lengthwise. Scoop out the pulp and fill
with a stuffing made of cooked chicken chopped fine and mixed with
soft crumbs seasoned nicely and moistened with a beaten egg or a
little stock. Sprinkle with crumbs and put into a baking-pan with
stock half an inch thick. Bake until the cucumbers are tender, basting
frequently, and adding more stock if required. Thicken the gravy with
a teaspoonful of cornstarch rubbed smooth in a little cold water and
pour around the cucumbers when serving.
BROILED EGGPLANT
Peel and cut into thin slices and soak for an hour in cold salted
water. Drain and dry thoroughly. Soak for half an hour in a marinade
of olive-oil seasoned with salt and pepper. Add a little lemon-juice
to the marinade if desired. Broil and serve with Maitre d'Hotel Sauce.
The slices may be dipped in egg and crumbs before broiling.
BAKED EGGPLANT
Parboil, cut off the top, and scoop out the pulp. Mash the pulp and
cook it in butter, seasoning with salt and pepper. Take from the fire,
add the beaten yolk of an egg and enough bread crumbs to make a smooth
paste. Mix thoroughly, refill the shell, and bake, basting with melted
butter. A slice of onion, finely chopped, may be fried with the pulp.
The egg may be omitted and the stuffing moistened with stock. Baste
with stock when baking.
BAKED EGGPLANT WITH CHEESE
Cover two eggplants with boiling water and let stand for ten minutes.
Drain, peel, slice thin, cut each slice in four, season with salt and
pepper, and fry. Cook together one tablespoonful each of butter and
flour, add one cupful of milk and half a cupful of stock, and cook
until smooth and thick, stirring constantly. Season with salt and
cayenne. Put the fried eggplant into a buttered baking-dish in layers,
covering each layer with grated cheese and sauce. Have cheese on top.
Sprinkle with crumbs, dot with butter, and bake for twenty minutes.
FRIED EGGPLANT
Peel and slice an eggplant and soak over night in cold salted water.
Drain and cover with cold water for half an hour. Wipe dry, dip in
seasoned flour, or in flour, beaten egg, and crumbs. Fry in deep fat.
Grated cheese may be mixed with the crumbs. Serve with White, Cream,
Tomato, or Caper Sauce.
EGGPLANT FRITTERS
Peel, slice, cover with cold water, boil until soft, and drain; or,
put into boiling salted and acidulated water. Mash smooth, add salt
and pepper to season, two eggs well-beaten, and enough flour to make a
thick batter. Fry by spoonfuls in deep fat.
ESCALLOPED EGGPLANT
Boil a large eggplant until tender, peel and mash. Season with butter,
pepper, and salt. Add two hard-boiled eggs chopped fine and half an
onion grated. Add two tablespoonfuls of bread crumbs, put into a
buttered baking-dish, cover with crumbs, dot with butter, and bake
brown.
STUFFED EGGPLANT
Parboil a large eggplant for ten minutes, then plunge into salted
ice-water and let stand for an hour. Make a forcemeat of half a cupful
of minced boiled ham, a cupful and a half of bread crumbs, one egg
well-beaten, and enough cream to make a smooth paste. Season with
salt, pepper, minced parsley, and onion. Split the eggplant
lengthwise, scrape out the pulp, and mix with the stuffing. Fill the
shells, tie together, and put into a dripping-pan with a cupful of
stock. Cover and bake for half an hour, remove the string, and serve.
EGGPLANT A LA CREOLE
Peel a young eggplant, cut it into dice, and simmer for ten or fifteen
minutes in half a cupful of boiling water. Drain and press out the
liquid. Chop fine two onions, fry in butter, add the eggplant, salt
and pepper to season, and one tablespoonful each of minced parsley and
vinegar. Add also two heaping tablespoonfuls of butter. Put into a
baking-dish, cover with crumbs, dot with butter, and bake for
twenty-five minutes.
BOILED HOMINY
Soak a cupful of hominy for three hours in warm water, drain, and cook
in fresh boiling water until tender, adding a pinch of salt. Drain and
reheat for fifteen minutes with a pint of milk, seasoning with salt
and pepper. Cook for fifteen minutes, add a tablespoonful of butter,
and serve.
CURRIED LENTILS
Chop fine three large onions, two green peppers, and a clove of
garlic. Brown half a pound of washed lentils in butter, add the
chopped mixture and cold salted water to cover. Boil until tender.
Drain, add two sliced onions fried brown, two tablespoonfuls of
butter, and a teaspoonful of curry powder. Serve with a border of
boiled rice.
BUTTERED MACARONI
Boil a pound of macaroni until tender, drain, and put into a deep
baking-dish. Spread over it half a cupful of butter broken into bits,
and one-quarter of a pound of cheese, grated. Season with salt, and
pepper, mix thoroughly, and bake, or serve without baking.
MACARONI AU GRATIN
Butter a deep baking-dish and fill with cooked macaroni, sprinkling
each layer with grated cheese, and seasoning with pepper and dots of
butter. Cover the top with cheese (Parmesan, which may be mixed with
Swiss), dot with butter, and bake brown. Serve in the same dish. Milk
or cream to cover may be poured over before baking.
MACARONI WITH BROWN BUTTER
Reheat cooked and drained macaroni in melted butter, cooking until the
butter browns. Sprinkle with salt and pepper, season highly with
grated Parmesan cheese, and serve.
MACARONI AND OYSTERS
Arrange in alternate layers in a baking-dish cooked, broken, and
drained macaroni, and oysters, seasoning with dots of butter and
pepper and salt. Beat together the liquor drained from the oysters,
one and one-half cupfuls of milk, and two eggs. Pour over the
macaroni, cover with crumbs, dot with butter, and bake for half an
hour; or, spread over the top a beaten egg mixed to a smooth paste
with crumbs.
MACARONI A LA GALLI
Rub through a fine sieve a large can of tomatoes and simmer for three
hours or until as thick as jelly. Chop fine half a pound of salt pork
and a large onion and fry brown and crisp. Mix with the tomatoes,
season with salt and cayenne, and pour over cooked macaroni. Serve
with grated cheese.
BROILED MUSHROOMS
Dip cleaned and peeled mushrooms into melted butter, put on ice for
fifteen minutes, and broil. Serve with melted butter and lemon-juice;
or, broil, basting with bacon fat. If the mushrooms are strongly
flavored they may be soaked in cold salted water for a few minutes
before broiling.
MUSHROOMS BAKED WITH CHEESE
Parboil two cupfuls of cleaned and trimmed mushrooms in salted water
for ten minutes. Butter a baking-dish, put in the drained mushrooms,
cover with a cupful of Cream Sauce, and sprinkle thickly with grated
Parmesan or Swiss cheese. Cover with buttered crumbs and bake brown.
FRIED MUSHROOMS
Peel and trim very large fresh mushrooms and fry in oil or butter
seasoned with pepper and salt. Serve on small thin slices of toast and
put a teaspoonful of sherry or white wine on each mushroom, or use
minced parsley and lemon-juice instead of wine.
NOODLES
Beat an egg slightly, with a pinch of salt, and add enough flour to
make a very stiff dough. Roll out as thin as possible and dry on a
cloth. Roll up tightly and slice downward into very fine strips. Toss
lightly with the fingers to separate, and spread out on the board to
dry. Keep in covered jars for future use.
BAKED NOODLES
Reheat boiled and drained noodles in milk to cover. Season with melted
butter, grated Parmesan cheese, pepper, and nutmeg. Heat thoroughly,
put into a baking-dish, sprinkle with crumbs, dot with butter, and
brown in the oven. Serve in the same dish; or, arrange boiled and
drained noodles in layers in a buttered baking-dish, seasoning each
layer with salt, pepper, and grated nutmeg, and sprinkling thickly
with grated cheese. Spread fried crumbs over the top, heat thoroughly,
and serve.
NOODLES AU GRATIN
Boil half a pound of noodles for ten minutes in salted water to cover.
Drain, and put into a saucepan with two cupfuls of milk or stock, a
tablespoonful of butter, and salt, pepper, and grated nutmeg to
season. Simmer slowly until the liquid has all been absorbed, then add
half a cupful of cream or stock, a tablespoonful of butter, and a
quarter of a pound of grated Parmesan cheese. Cook slowly until the
cheese is melted and put into a buttered serving-dish. Sprinkle with
crumbs and grated cheese and the yolk of a hard-boiled egg pressed
through a sieve. Brown in the oven and serve.
BOILED OKRA
Boil the okra in salted water until tender, drain, season with salt,
pepper, and butter, and serve very hot. A little cream may be added.
OKRA SAUTE A LA CREOLE
Chop fine an onion and a green pepper and fry soft in butter. Add two
tomatoes peeled and cut up, three tablespoonfuls of Spanish Sauce or
stock, and pepper and chopped garlic to season. Put in the required
quantity of sliced okras, cover and cook for fifteen minutes. Sprinkle
with minced parsley and serve.
BOILED ONIONS
Peel the onions under water. Boil until tender in salted water to
cover, changing the water once. Drain, season with butter, pepper,
salt, and hot cream, or reheat in White or Cream Sauce, or a
well-buttered Veloute Sauce. A bunch of parsley may be boiled with the
onions, and a little of the cooking liquid may be added to the sauce.
BAKED ONIONS
Peel and fry a dozen small onions, seasoning with salt, pepper, and
sugar. When brown, add stock to cover, and bake until soft in a
covered pan.
FRIED SPANISH ONIONS
Peel and slice two pounds of Spanish onions and put into a frying-pan
with half a cupful of butter smoking hot, a small spoonful of salt,
and a pinch of pepper. Dust with cayenne and cook until tender. Serve
with the gravy they yield in cooking.
CREAMED ONIONS
Peel small onions and boil until tender, changing the water several
times; or, slice large onions. Mix with well-seasoned Cream Sauce and
serve. Drawn-Butter Sauce may be used instead.
STUFFED ONIONS
Boil fine white onions in salted water for an hour, changing the water
three times. Drain, scoop out the centre, and fill with bread crumbs
seasoned with salt, pepper, grated cheese, and catsup. Mash a little
of the onion with the stuffing and moisten with cream or milk. Wrap
each onion in buttered paper, twist the ends, put into a buttered
pan, and bake for an hour. Remove the paper, pour over melted butter,
and serve.
ROASTED ONIONS
Peel the onions and steam for an hour and a half. Bake, basting with
drippings, and season with salt and pepper.
BOILED PARSNIPS
Boil cleaned parsnips until tender in salted water, adding a little
butter if desired, drain, rub off the skins with a rough cloth, put
into a hot dish, and serve with melted butter and parsley or Butter
Sauce, seasoning with pepper and salt. White or Cream Sauce may be
used instead.
BUTTERED PARSNIPS
Boil the parsnips until tender, scrape off the skin, and cut
lengthwise in thin slices. Put into a saucepan with three or four
tablespoonfuls of butter, and pepper, salt, and minced parsley to
season. Shake over the fire until the mixture boils and serve with the
sauce poured over. A little cream may be added to the sauce. Sprinkle
the parsnips with minced parsley before serving.
CREAMED PARSNIPS
Boil parsnips in salted water until tender, drain, peel, cut into
dice, and reheat, in a well-seasoned Cream Sauce. Sprinkle with
minced parsley if desired, and add a little more butter.
ESCALLOPED PARSNIPS
Prepare Creamed Parsnips according to directions previously given,
cutting the parsnips into dice. Put into a buttered baking-dish in
layers, sprinkling each layer with chopped onion. Cover with crumbs,
dot with butter, and bake for half an hour.
BOILED PEAS
Shell a peck of green peas and cook in boiling salted water until
tender. Drain, season with salt, pepper, and butter or cream, and
serve immediately. A small bunch of green mint or parsley or two or
three young onions or a tablespoonful of minced onion may be boiled
with them. A little sugar may be added to sweeten them.
CREAMED PEAS
Boil peas until soft in water to cover, adding a pinch of salt during
the last fifteen minutes. Season with salt, pepper, and butter, and
reheat in Cream or White Sauce. A little sugar may be added to the
seasoning. Canned peas may be used.
BUTTERED PEAS
Cook a quart of green peas in salted water, using as little as
possible and adding a tablespoonful of butter. Thicken with flour
cooked in butter, then add more butter, a pinch of sugar, and a little
grated nutmeg.
BROILED GREEN PEPPERS
Cut six green peppers into quarters, remove the seeds, and broil over
a very hot fire, until the edges curl. Spread with butter, sprinkle
with salt, and serve with broiled steak.
FRIED PEPPERS
Remove the stems and seeds, cut into rings, and soak for half an hour
in cold water. Drain, dry, dip in flour seasoned with salt, and fry in
fat to cover.
STUFFED PEPPERS
Make a stuffing of one cupful of bread crumbs and half a cupful of
chopped boiled ham or tongue or sausage, seasoning with salt, pepper,
and grated onion and moistening with melted butter. Stuff green
peppers which have been seeded and soaked, and put into a buttered
baking-dish. Pour over a cupful of stock, cover, and bake for fifteen
minutes, then uncover and brown.
STUFFED PEPPERS A LA CREOLE
Make a stuffing of boiled rice and canned tomatoes, seasoning with
salt and grated onion. Stuff half a dozen sweet peppers, brown in oil,
then put into a baking-pan and finish cooking, basting with hot water.
BOILED SWEET POTATOES
Clean thoroughly, cover with boiling water, to which a little salt may
be added, boil until soft, drain, peel, and serve. They may be peeled
before boiling; or, cover with hot water, boil until done, dry in the
oven, and peel just before serving.
BAKED SWEET POTATOES
Split lengthwise and steam or boil until nearly done. Drain and put
into a baking-dish, flat side down, seasoning each one with pepper,
salt, and sugar. Dot with butter and bake brown, basting with butter,
or wash and trim and bake in a moderate oven until soft. They may be
parboiled before baking. Serve in the skins.
BROWNED SWEET POTATOES
Boil sweet potatoes until soft in salted water to cover. Drain and
mash, seasoning with butter, pepper, and salt. Put into a
serving-dish, dot with butter, and bake until brown.
SWEET POTATOES IN CASSEROLE
Put one-fourth of a cupful of butter and two tablespoonfuls of sugar
into a casserole. When hissing hot cover with peeled sweet potatoes,
cut into thin slices lengthwise. Season with salt and pepper and cover
with another layer of potatoes. Moisten with boiling water, cover, and
cook until nearly done then uncover, and brown. Serve in the
casserole.
CANDIED SWEET POTATOES
Peel and slice lengthwise four large sweet potatoes. Put into a
covered saucepan with a tablespoon of butter, salt and pepper to
season, and enough water to moisten. Steam until tender, drain, and
put into a buttered baking-dish. Pour over one cupful of New Orleans
molasses and bake until the molasses candies on the potatoes. Serve in
the same dish.
ESCALLOPED SWEET POTATOES
Steam them until tender, peel and slice and put into a buttered
baking-dish in layers, sprinkling each layer with a tablespoonful of
sugar and bits of butter. Pour over a cupful of cream or milk and
brown in the oven.
ROASTED SWEET POTATOES
Peel sweet potatoes of equal size and put into the pan with a roast or
fowl an hour before taking up. Split if too large. Baste with the
drippings. They may be parboiled before baking.
GLAZED SWEET POTATOES
Cut cold boiled sweet potatoes into slices an inch thick and season
with salt and pepper. Dip in melted butter, sprinkle with sugar, and
bake for twelve or fifteen minutes. Moisten with water if necessary.
BOILED RICE
Wash one cupful of rice in several waters, rubbing well with the
hands. Drain, dry on a cloth, and boil for ten minutes in two quarts
of boiling salted water. Drain, nearly cover with hot milk, and cook
for ten minutes, covered, in a double boiler. Remove the cover and
dry, tossing with a fork to allow the steam to escape.
BUTTERED RICE
Boil a cupful of well-washed rice, according to directions previously
given, adding the juice of a lemon to the water. Drain, put into a
buttered baking-dish, moisten thoroughly with clarified butter, cover,
and put into a moderate oven for twenty minutes; or, saute boiled rice
in butter, keeping the grains separate. A little minced onion may be
fried with it.
CURRIED RICE
Boil a cupful of rice in salted water, drain, and mix with a chopped
onion fried in butter and two teaspoonfuls of curry powder dissolved
in a cupful of stock or gravy.
CASSEROLE OF RICE
Boil rice in chicken stock and press firmly into a mould. Turn out on
a serving-dish, brush with beaten yolk of an egg, sprinkle with grated
Parmesan cheese, and brown in the oven. Serve with Tomato Sauce.
RISOTTO
Chop fine a small onion and three beans of garlic. Fry in butter, add
half a cupful of boiling water, a teaspoonful of beef extract, and
three or four dried mushrooms, soaked and chopped. Simmer for five
minutes, pour over boiled rice, and season highly with grated Swiss
and Parmesan cheese. Put in the oven until the cheese has softened,
and serve.
SAVORY RICE
Cook half a cupful of rice in salted water until half done and drain.
Cover with rich stock and simmer until the stock is absorbed. Season
with salt and pepper, add three heaping tablespoonfuls of grated
cheese, and serve.
RICE A LA CREOLE
Chop together a large onion, two seeded green peppers, and half a
cupful of raw ham. Saute in butter, then add a cupful of parboiled
rice, three cupfuls of beef stock, one cupful of canned tomatoes, and
a teaspoonful of salt. Cook very slowly until the rice is tender and
the liquid nearly absorbed.
BOILED SALSIFY
Scrape a bunch of salsify and throw into cold acidulated water. Cut in
pieces and boil until tender in salted water to cover. Drain, season
with pepper, salt, and butter and, if desired, a little cream; or,
serve with Maitre d'Hotel, Hollandaise, Onion, or Italian Sauce.
BAKED SALSIFY
Slice boiled salsify and put in layers in a buttered baking-dish,
sprinkling each layer with crumbs and seasoning with salt, pepper, and
butter. Have crumbs on top. Fill the dish with milk and bake until
brown.
ESCALLOPED SALSIFY
Mash boiled salsify through a sieve, season with salt, cayenne,
butter, and celery salt, and moisten with milk. Put into a buttered
baking-dish, cover with crumbs, dot with butter, and bake in a pan of
hot water until brown; or, use sliced boiled salsify alternately with
Cream or Drawn-Butter Sauce and seasoned and buttered crumbs. Have
sauce on top. Cover with crumbs, wet with cream, and bake brown.
FRIED SALSIFY
Prepare according to directions given for Boiled Salsify, drain,
marinate in French Dressing, and saute in very hot fat. Serve with
Maitre d'Hotel Sauce if desired; or, boil, drain, dip in egg and
crumbs or seasoned flour, and fry in deep fat.
SPAGHETTI A L'AMERICAINE
Cook spaghetti until tender, drain, and add a can of tomato paste.
Simmer for twenty minutes, season to taste, add two tablespoonfuls of
butter, and serve with grated cheese.
SPAGHETTI A LA TOMASO
Fry six pork chops brown with three sliced onions, adding a little
butter or oil if the chops are not fat enough to fry. Pour over two
cans of tomatoes and add three whole cloves of garlic peeled and
sliced, and salt and paprika to season. A seeded and chopped green
pepper is an improvement. Simmer slowly until the meat is in rags,
adding boiling water if required. When the sauce is thick and dark,
rub through a coarse sieve, pressing through as much of the meat pulp
as possible. If it is not thick enough, simmer until it reaches the
consistency of thick meat gravy. This sauce will keep for a day or
two. Have ready a kettle of salted water at a galloping boil. Put in a
handful of imported spaghetti without breaking, coiling it into the
kettle as it softens. Cook for twenty minutes, or more if necessary,
stirring to keep from burning. Drain in a colander, rinse thoroughly
with fresh boiling water, and spread on a platter. Add olive-oil to
moisten if desired. Mix with part of the sauce and sprinkle with
freshly grated Parmesan cheese. Pass sauce and cheese with it. Fried
green peppers or fresh mushrooms may be mixed with the spaghetti, or a
handful of soaked dried Italian mushrooms may be cooked with the
sauce.
ESCALLOPED SPAGHETTI WITH OYSTERS
Put into a buttered baking-dish in layers drained oysters and boiled
spaghetti cut into small pieces. Season each layer with salt, pepper,
and dots of butter. Pour over enough Cream Sauce or milk to moisten,
cover with crumbs, dot with butter, and bake until brown.
GREEK SPAGHETTI
Chop a small onion fine, fry in butter, and mix with a pound and a
half of lean beef chopped fine and fried in butter, highly seasoned
with black and white pepper. Fill a baking-dish with alternate layers
of the meat and boiled spaghetti, seasoning each layer with grated
Parmesan cheese. Bake until brown.
BOILED SPINACH
Cook a peck of well-washed spinach, uncovered, with a cupful of
boiling water for ten minutes. Drain, pressing out all the liquid.
Chop fine, rub through a sieve, season with salt, pepper, butter and
sugar, and moisten with stock, gravy, Brown Sauce, or Cream Sauce.
Garnish with hard-boiled eggs or croutons. It may be reheated without
chopping and seasoned with salt, pepper, butter, and vinegar.
BUTTERED SPINACH
Cook two quarts of spinach according to directions previously given.
Drain, and serve with melted butter; or, chop fine, press out all the
liquid, reheat in Cream Sauce, season with a little grated nutmeg and
at the last add two tablespoonfuls of butter.
BOILED SQUASH