Grated onion, 6 teaspoonfuls.
Protose, 1 pound.
Salt, 1½ teaspoonfuls.
Oil, 3 tablespoonfuls.
Sage, 6 teaspoonfuls.
Egg, 1.
Form into patties, and roll in gluten or browned flour, and bake in a
frying-pan. If browned in the oven, put a small piece of butter on top
of each.
BAKED STUFFED TOMATOES
Tomatoes, medium sized, 6.
Chopped protose, ½ pound.
Sage, ½ teaspoonful.
Chopped parsley.
Toasted bread crumbs, 8 to 12 tablespoonfuls.
Chopped onion, 1 tablespoonful.
Salt, 1 teaspoonful.
Take out the inside of the tomatoes and mix with this the bread crumbs.
Then add the other ingredients, and fill the tomatoes, piling mixture
up on top. Place small piece of butter on each, and bake in a hot oven,
until the tomatoes are cooked. When nearly done, sprinkle chopped
parsley over the top.
_VEGETABLES_
VEGETABLES
The term "vegetable," as here used, is applied to such plants (grains,
nuts, and fruits excepted) as are cultivated and used for food. The use
of a large variety of vegetables in our food assists in promoting good
health. To get the best results, they should be judiciously combined
with nuts, fruits, and grains. Green vegetables are rich in potash
salts and other minerals necessary to the system, and in such a form as
to be easily assimilated.
Starchy vegetables, as potatoes, supply energy and heat, and give
necessary bulk to the food. Peas, beans, and lentils contain a large
amount of proteid, used in building and repairing tissue, and are
therefore used in place of meat. For weak stomachs they are more easily
digested in the form of purees and soups, with the outer indigestible
covering removed. All vegetables should be fresh; for in spite of
all that may be said to the contrary, all vegetables, whether roots,
leaves, or any other kind, begin to lose bulk and flavor as soon, as
removed from the ground. The kind that suffer least in this respect are
beets, potatoes, carrots, etc. Those which are most easily affected are
cabbage, lettuce, celery, asparagus, etc.
Vegetables that have been touched with the frost should be kept in
a perfectly dark place for some days. The frost is then drawn out
slowly, and the vegetables are not so liable to rot.
GENERAL DIRECTIONS FOR VEGETABLES
Fresh green vegetables should be cooked as soon after being gathered as
possible. Those containing sugar, as corn and peas, lose some of their
sweetness by standing. Wash thoroughly in cold water, but unless wilted
do not soak. It is better not to prepare fresh green vegetables until
they are needed; but if they must be prepared some time before cooking,
cover with cold water.
Most vegetables should be put into fresh, rapidly-boiling water, and if
cooked in uncovered vessels, they will retain a better color, as high
heat destroys their color. In no instance permit them to steep in the
warm water, as this toughens them, and in some instances destroys both
color and flavor.
The salt hardens the water, and also sets the color in the vegetable.
For peas and beans do not add salt to the water until they are nearly
done, as they do not boil tender so readily in hard water.
Corn should not be boiled in salt water, as the salt hardens the outer
covering of skin and makes it tough. Cook the vegetables rapidly till
perfectly tender, but no longer. If vegetables are cooked too long,
flavor, color, and appearance are all impaired. To judge when done,
watch carefully, and test by piercing with a fork. The time required
to cook a vegetable varies with its age and freshness; therefore, the
time tables given for cooking serve only as approximate guides.
Delicate vegetables, as green peas, shelled beans, celery, etc., should
be cooked in as little water as possible, toward the last the water
being allowed to boil away till there is just enough left to moisten.
In this manner all the desirable soluble matter that may have been
drawn out in cooking is saved.
Strongly flavored vegetables, as cabbage, onions, etc., should be
cooked in a generous quantity of water, and the water in which onions
are cooked may be changed one or more times.
The general rule for seasoning vegetables is as follows:--
To two cups small whole vegetables, or two cups of vegetables
mashed or sliced, add a rounding teaspoonful of butter, and half a
level teaspoonful of salt. To beans, peas, and squash, add one-half
teaspoonful of sugar to improve them. Add milk or the vegetable liquid
when additional moisture is required.
POTATOES
Pre-eminent among vegetables stands the potato.
The solid matter of potatoes consists largely of starch, with a small
quantity of albumen and mineral salts. Potatoes also contain an acid
juice, the greater portion of which lies near the skin. This bitter
principle is set free by heat. While potatoes are being boiled, it
passes into the water; in baking it escapes with the steam.
New potatoes may be compared to unripe fruit, as the starch grains are
not fully matured. Potatoes are at their best in the fall, and they
keep well during the winter. In the spring, when germination commences,
the starch changes to dextrin or gum, rendering the potato more waxy
when cooked, and the sugar then formed makes them sweeter. When the
potatoes are frozen, the same change takes place.
In the spring, when potatoes are shriveled and gummy, soaking improves
them, as the water thus absorbed dissolves the gum, and makes them less
sticky. At other times, long soaking is undesirable.
Soak about half an hour in the fall, one to three hours in winter and
spring. Never serve potatoes, whether boiled or baked, in a closely
covered dish, as they thus become sodden and clammy; but cover with a
folded napkin, and allow the moisture to escape. They require about
forty-five minutes to one hour to bake, if of a good size, and should
be served promptly when done.
BAKED POTATOES
Potatoes are either baked in their jackets or peeled; in either case
they should not be exposed to a fierce heat, inasmuch as thereby a
great deal of the vegetable is scorched and rendered uneatable. They
should be frequently turned while being baked, and kept from touching
one another in the oven or dish. When they are pared, they should be
baked in a dish, and oil of some kind added, to prevent their outsides
from becoming burned.
MASHED POTATOES
Pare and boil or steam six or eight large potatoes. If boiled, drain
when tender, and let set in the kettle for a few minutes, keeping them
covered, shaking the kettle occasionally to prevent scorching. Mash
with a wire potato masher, or, if convenient, press through a colander;
add salt, a lump of butter, and sufficient hot milk to moisten
thoroughly. Whip with the batter whip, or wooden spoon, until light and
fluffy. Heap up on a plate, press a lump of butter into the top, and
send to the table hot.
POTATO PUFFS
Potatoes, prepared as for mashed potatoes, 2 cups.
Cream or milk, ¾ cup.
Melted butter, 2 tablespoonfuls.
Eggs, yolks and whites beaten separately, 2.
Salt.
Mix and beat up thoroughly, folding in the beaten whites last. Make
into balls, put into greased pans, brush with beaten egg, and bake a
light brown.
MINCED POTATOES
Mince six large, cold potatoes. Put them in a baking-pan, cover with
milk; add a little cream, and bake fifteen minutes.
SCALLOPED POTATOES NO. 1
Potatoes, medium size, 6.
Milk sufficient to cover, mixed with tablespoonful of flour.
Crumbs.
Butter.
Salt.
Cut potatoes into even slices, put in a baking-pan, sprinkle with a
little salt, and a few small pieces of butter. Pour over the milk and
flour mixture, and sprinkle the top with a layer of crumbs. Cover and
bake till potatoes are tender. Remove the cover and brown lightly.
SCALLOPED POTATOES NO. 2
Cold, boiled potatoes, sliced.
Thin cream sauce.
Place in alternate layers in a pan and sprinkle the top with ground
bread crumbs. Bake until brown.
HASHED BROWNED POTATOES
Use cold, boiled potatoes or good left-over baked potatoes. Pare and
cut into three-quarter-inch dice or irregular pieces. Put in a shallow
baking-pan, sprinkle with salt, pour over sufficient cooking oil,
season well, and prevent scorching. Put into the oven, and when they
begin to brown, stir continually till all are nicely browned.
NEW POTATOES AND CREAM
New potatoes.
Cream.
Salt.
Butter.
Parsley.
Wash and rub new potatoes with a coarse cloth or scrubbing brush; drop
into boiling water and boil briskly till done, but no more. Press the
potato against the side of the kettle with a fork; if done, it will
yield to gentle pressure. In a saucepan have ready some butter and
cream, hot but not boiling, a little green parsley, and salt. Drain
the potatoes, add the mixture, put over hot water a minute or two, and
serve.
POTATOES A LA CREME
Cold, boiled potatoes, 2 cups.
Parsley, finely chopped.
Flour.
Milk.
Butter, 1 tablespoonful.
Salt.
Heat the milk and stir in the butter cut up in the flour. Stir until
smooth and thick. Salt and add the potatoes, sliced, and a very little
finely-chopped parsley. Shake over the fire until the potatoes are
heated through. Pour into a deep dish and serve.
POTATOES A LA DELMONICO
Cut the potatoes with a vegetable cutter into small balls about
the size of marbles. Put them into stew-pan with plenty of butter
and a good sprinkling of salt. Keep the saucepan covered and shake
occasionally until they are quite done, which will be in about an hour.
POTATO CROQUETTES (DELMONICO'S)
Cold, mashed potatoes, 2 cups.
Flour or cracker crumbs.
Salt.
Eggs, 2.
Butter.
Cooking oil.
Season the potatoes with salt and butter. Beat the whites of the eggs
and work all together thoroughly. Make into small balls slightly
flattened. Dip them into beaten yolks of eggs, roll in flour or cracker
crumbs, and fry in hot oil.
STEWED SALSIFY OR VEGETABLE OYSTERS
Salsify, cut in ¼-inch slices, 1 quart.
Milk, 2 cups.
Butter, 1 tablespoonful.
Salt to taste.
Wash and scrape the salsify, slice, and put into cold water to prevent
discoloring. Cook in sufficient boiling water to cover. When tender,
drain, add the milk and butter, let simmer a few minutes, and serve.
ESCALLOPED VEGETABLE OYSTER
Sliced vegetable oyster, 3 cups.
Rich cream sauce.
Sifted bread crumbs.
Salt.
Wash, scrape, cut in thin slices, and put into plenty of cold water
till ready to use, to prevent discoloration. When ready to cook, boil
in enough water to prevent scorching. Salt when they begin to get
tender. Boil a few minutes longer, but do not let them get too salty.
Drain, or remove with a skimmer, putting a layer in a baking-pan, then
a little rich cream sauce, then another layer of each. Sprinkle the top
with sifted bread crumbs, and bake a light brown.
MOCK OYSTERS
Corn, young and tender, 6 ears.
Flour, 3 tablespoonfuls.
Butter, 3 tablespoonfuls.
Eggs, 3.
Oil.
Salt, 3 teaspoonfuls.
Grate the corn with a coarse grater into a deep dish; beat the whites
and yolks separately, and add the corn, flour, butter, and salt. Drop
spoonfuls of this batter into a frying-pan with hot oil, and fry a
light brown on both sides. The corn must be young.
CELERY
Cut off all the roots and remove all the decayed and outside leaves.
Wash thoroughly, being careful to remove all specks and blemishes. If
the stalks are large, divide them lengthwise into two or three pieces
and place root downward in a celery glass, which should be nearly
filled with cold water.
STEWED CELERY
Celery hearts, 6.
White sauce, 2 cups.
Cut the celery into half-inch lengths and cook in boiling, salted
water. When tender, drain and pour over this the sauce. Heat well, and
serve. The liquid drained from the celery may be thickened, seasoned
with a little butter, and used instead of the white sauce if preferred.
LENTILS (ORIENTAL STYLE)
Lentils, 1 cup.
Olive oil, 2 tablespoonfuls.
Salt, 1 level teaspoonful.
Boiled rice, 1 cup.
Onion, finely shredded, 1.
Wash the lentils well, soak overnight, and drain. Cook in boiling water
till tender; drain again. Put the olive oil in a saucepan, add the
onion, and cook till the onion is soft, not brown. Add the lentils and
boiled rice, mix, stir over the fire till hot, add the salt, and serve
hot.
LENTILS WITH ONIONS
Lentils, 1 cup.
Onions, 2.
Butter.
Wash the lentils, put to cook in saucepan with plenty of cold water,
and boil till tender; when soft, turn them into a fine colander, and
drain thoroughly, saving the water they were cooked in. Peel the
onions, cut into thin slices, put in a flat stew-pan with a lump of
butter, or a little olive oil, and fry. Put the lentils in the onions
and add salt to taste. Moisten with a little of the broth drained from
the lentils and allow them to simmer at the side of the fire. Serve.
CREAMED CHESTNUTS
Boil or steam the chestnuts till tender. Make a cream sauce of milk or
cream, seasoned with butter, and slightly thickened with flour. Pour
this over the chestnuts; serve as a vegetable.
ASPARAGUS NO. 1
Asparagus, like potatoes, contains a bitter alkaloid, which is drawn
into the water in cooking, and often imparts to it a very unpleasant
flavor. This may be remedied by blanching the asparagus in boiling
water for four or five minutes. Then drain, and add more hot water, and
finish cooking.
ASPARAGUS NO. 2
Scrape the stalk ends of the asparagus or break off the tough lower
stalks as far as they will snap. Wash well, tie in bundles, and put
into enough rapidly-boiling salted water to cover. Allow a teaspoonful
of salt to each quart of water; cook uncovered from twenty to thirty
minutes, or till perfectly tender. Drain, remove the string, spread
with salt and butter, and serve immediately on toast. The asparagus may
be neatly arranged on hot toast and covered with white cream sauce, if
preferred.
ASPARAGUS POMPADOUR
Wash the asparagus carefully, place in a saucepan of boiling salted
water, and boil till done. Take them out and cut into lengths of about
two inches, and place on a cloth near the fire to dry. Prepare a little
sauce made of lemon juice, butter, yolk of an egg, and salt. Place the
asparagus on a dish, over which pour the sauce, and serve.
PEAS
The flavor of peas and the time required for cooking depend largely
upon their freshness. Very young peas will cook tender in twenty
minutes, older peas sometimes requiring an hour or more. A teaspoonful
of finely minced parsley cooked with peas imparts to them a very
delicious flavor.
STEWED ASPARAGUS
Break the tender parts of the asparagus into one-inch lengths and put
into enough boiling water to cover. Boil till tender; add sufficient
rich milk or cream to make a gravy. Thicken with flour, season with
salt, let come to a boil, and serve.
ASPARAGUS WITH EGGS
Asparagus.
Cream, 2 tablespoonfuls.
Salt.
Eggs, 4.
Butter, 1 tablespoonful.
Cut the tender tops from a bunch of asparagus, and boil about twenty
minutes. Then put into a baking-tin with butter and salt. Beat the
whites and yolks of the eggs separately, add the cream and pour this
over the asparagus. Bake until the eggs are set.
ASPARAGUS WITH GREEN PEAS
Asparagus, 2 cups.
Peas, 2 cups.
Salt.
Rich milk or cream.
Flour.
Break the tender parts of the asparagus into one-inch lengths and put
with the peas into boiling water enough to cover. Boil till tender;
add sufficient rich milk or cream to make a gravy. Thicken with flour,
season with salt, let come to a boil, and serve.
BAKED BEANS
Wash one and three-fourths cups of navy beans and put them into an
earthen jar, covering immediately with one and three-fourths quarts
of boiling water. Add salt, cover, and put into the oven. When they
boil well, draw the jar to the edge of the oven, where they will just
simmer. Cook for twenty-four hours. If they get too dry, add a little
boiling water. The beans will be nicely colored and have a rich flavor.
BAKED BEANS
Small white beans, 2 cups.
Protose, if desired.
Molasses, 1 teaspoonful.
Salt.
Clean the beans, soak in cold water one hour, season with salt and
molasses. Put into a covered jar with plenty of water; bake overnight
in a slow oven. When done, the beans should be whole, dry, and mealy,
and of a rich brown color. This can only be obtained by baking the
beans several hours in a slow oven. If desired, a little chopped
protose may be added. Serve the beans plain, or with brown bread.
PUREE OF BEANS
Follow the directions given for puree of peas.
BEANS STEWED
Wash the required quantity of navy, lima, kidney, or other beans, and
put to cook in plenty of boiling water; boil till they are swollen,
then put them where they will stew till cooked; season just before they
finish cooking. Never parboil beans.
BAKED BEANS WITH TOMATO SAUCE
Prepare the beans as for plain baked beans; put into the jars to bake;
cover with a mixture of strained stewed tomatoes and water in equal
proportions; a little butter or olive oil may be added.
SUCCOTASH
Fresh shelled lima beans, 2 cups.
Sweet corn, 2 ears.
Cream, ½ cup.
Butter, size of an egg.
Salt.
Put beans in pot with cold water, rather more than will cover them.
Scrape the kernels from twelve ears of young sweet corn. Put the cobs
in with the peas, boiling from thirty to forty-five minutes. Take out
the cobs and put in the scraped corn. Boil again for fifteen minutes;
then season with salt, butter and cream. Serve hot.
ONIONS
Contrary to the opinion of many, the onion is not objectionable as an
article of food. Judiciously used it fills as important a place in
cooking as salt or any other seasoning.
BAKED ONIONS
Onions, large, 6.
Salt.
Crumbs.
Milk.
Butter.
Put onions into a saucepan of water, or water and milk mixed in equal
proportions; add salt and boil till tender. When done so that they can
be easily mashed, work them up with a little butter into a paste. Cover
with bread crumbs and bake in a moderate oven.
STUFFED ONIONS
Peel the desired number of onions, being careful not to cut off the
root end. Take out the inside of the onion and fill the hole with a
mixture of bread crumbs, beaten egg, and a little milk. Season with
salt and sage. Bake in oven until brown.
SCRAMBLED TOMATOES
Tomatoes, 6.
Eggs, 3.
Butter.
Salt.
Remove the skins from six tomatoes and cut them up in a saucepan. Add
a little butter and salt. When sufficiently boiled beat up eggs, and
just before you serve turn them into the saucepan with the tomatoes,
and stir one way for two minutes, allowing them time to get thoroughly
done.
SPINACH
Trim the spinach and wash in three or four waters to remove the grit.
Cook in boiling water about twenty minutes, removing the scum. Do not
cover the vessel while cooking. When tender, turn into a colander,
drain, and press well. Chop fine, put into a saucepan with butter and
salt. Set on the fire and cook till quite dry, stirring it all the
time. Turn into a vegetable dish, shape, and garnish with slices of
hard-boiled eggs.
SUMMER SQUASH
Wash and cut in pieces. Cook in the steamer, that it may be as dry as
possible. When done, let it stand and drain a few minutes, shaking it
occasionally. Mash and season with salt, butter, and a little cream.
WINTER SQUASH (HUBBARD)
_Mashed_:
Cut the squash, pare, remove seeds, wash, and put into the steamer.
Cook until soft, remove and mash or press through a colander. Season
with salt, butter, sugar, and a little sweet cream. Beat well, and
serve.
_Baked_:
Cut into pieces of desired size, remove seeds, sprinkle with a little
sugar and salt; bake until done. Serve in the shell, or it may be
peeled before baking.
PUREE OF PEAS
Peas, fresh, 2 cups (or dry, 1 cup).
Butter, 1 tablespoonful.
Cream or milk, 1½ cups.
Flour, 1 level tablespoonful.
Salt, 1 teaspoonful.
Put the peas to cook in boiling water; boil until tender, then simmer
slowly, cooking as dry as possible without scorching. When soft and
dry, rub through a colander to remove the hulls. Put the butter in a
saucepan; when melted stir in the flour, being careful not to scorch;
pour in the milk gradually, stirring all the time; and when thoroughly
cooked, add the salt and the pulp of the peas. Turn all into a double
boiler, heat thoroughly, and serve.
GREEN CORN (STEWED)
Green corn, 3 cups.
Butter.
Salt.
Milk, more or less, 1 cup.
Sugar.
Husk and clean as for boiling corn; with a sharp knife cut off the top
of the grain, being careful not to cut too close to the cob and with
the back of the knife press out the remaining pulp. When cut in this
way, the corn is much more juicy than when the grains are cut close to
the cob. Place the milk in a granite saucepan, and when boiling, add
the butter and corn; cook from ten to fifteen minutes, or until it
loses its raw taste. Stir frequently, and season to taste with salt and
sugar.
GREEN CORN (BOILED)
Strip off the husk, remove the silk, put into fresh boiling water, and
cook ten to twenty minutes. Cook only till done, for if boiled too
long, the corn hardens, and its flavor is impaired. If the corn is not
very sweet, add one-fourth cup of sugar to the water in which it is
boiled.
GREEN PEAS (VERY YOUNG AND TENDER)
Shell the peas and cover with cold water; skim off undeveloped peas
which rise to the top of the water and drain. Barely cover with boiling
water; cook till tender, then add salt. When done, very little water
should remain. Season to taste with butter and add more salt if needed.
A little sugar is sometimes an improvement.
When the peas are older, half a cup of milk or cream, with sufficient
flour to thicken, is considered an improvement.
PLAIN BOILED STRING BEANS
Break off the ends of beans and string; wash thoroughly; if large cut
them in two; drop into boiling water and boil till tender. Salt and
season with olive oil or butter; if preferred, drain off the juice,
salt to taste, and add some hot, rich milk.
CAULIFLOWER WITH CREAM SAUCE
Divide the cauliflower into portions of convenient size before cooking.
Boil slowly, or steam till tender, drain, and when dished up, pour one
or two tablespoonfuls of strained white sauce over each portion.
BAKED CAULIFLOWER
Cauliflower.
Milk, 1 cup.
Flour, 1 rounded teaspoonful.
Butter, 1 rounded teaspoonful.
Salt.
Soak a medium head of cauliflower in cold water with head down for
thirty minutes; steam or boil gently till tender; separate into small
sprays and pour over them a sauce made of the milk thickened with flour
and butter beaten together. Add a little salt. Cover lightly with bread
crumbs, which have been moistened with melted butter, and bake until a
nice brown. Serve at once.
CAULIFLOWER WITH TOMATO SAUCE
Prepare as for stewed cauliflower, and when done serve with tomato
sauce.
Sauce:
Strain a pint of stewed tomatoes, let come to a boil, and thicken with
a tablespoonful of flour rubbed smooth in a little water; add a little
olive oil or hot cream; salt to taste. Pour this over the cauliflower,
and serve.
STEWED CAULIFLOWER
Prepare as for plain boiled cauliflower; cook or steam till tender;
drain and put in a stew-pan; pour over some rich milk or cream; stew
together for a few minutes, and serve.
BOILED CAULIFLOWER (PLAIN)
Pick off the outside leaves, cut the stalk one inch from the head,
split, wash thoroughly in cold water. Put in salted water for one or
two hours before cooking. Cook in salted, boiling water (milk added to
the water will keep it white). Boil till tender; remove from the fire;
let stand in same water till ready to serve. Drain, serve with cream,
butter, or egg sauce poured over.
BROWNED CAULIFLOWER
Prepare as for plain boiled cauliflower; boil until tender; place in a
baking-dish and sprinkle with fine bread crumbs; pour over some thin
cream sauce, and brown in the oven. Serve with egg or butter sauce.
CABBAGE AND CREAM
Cabbage, 1 head.
Grated nutmeg.
Cream, 1½ cups.
Butter, 2 tablespoonfuls.
Flour, 1 teaspoonful.
Salt.
Take a well-blanched cabbage, drain, cool, and chop fine; place it in a
stew-pan with butter, a little salt, and grated nutmeg; add the flour,
stirring well, and then pour in the cream. Stir till the cabbage and
cream are thoroughly mixed. Cook about thirty or forty minutes, and
serve hot.
BAKED CABBAGE NO. 1
Wash and chop rather fine the required quantity of cabbage. Put into
a stew-pan with boiling water; add a little salt and blanch twenty
minutes. Drain, put in a baking-pan, and cover with cream or milk to
which has been added the beaten yolk of one egg to each cup of cream.
Bake until the custard is nicely set.
BAKED CABBAGE NO. 2
Cabbage, cold, boiled.
Browned crumbs.
Butter.
Salt.
Egg, well beaten, 1.
Brown sauce.
Nutmeg.