roots without cutting them, place in a saucepan, cover with salted
water, add a bunch of parsley, and boil for forty-five minutes; take
them from the saucepan, place them on a dish, covering with two gills of
cream sauce, mixed with two tablespoonfuls of broth, garnish, and serve.
~CORN FRITTERS~--Prepare four ears of fresh corn by removing the outer
husks and silks; boil and then drain well. Cut the grains from the cobs
and place in a bowl, season with salt and pepper, add one-fourth pound
of sifted flour, two eggs and a half pint of cold milk. Stir vigorously,
but do not beat, with a wooden spoon for five minutes, when it will be
sufficiently firm; butter a frying-pan, place it on a fire, and with a
ladle holding one gill put the mixture on the pan in twelve parts, being
careful that they do not touch one another, and fry till of a good
golden color, cooking for four or five minutes on each side. Dress them
on a folded napkin, and serve.
~BROILED EGGPLANT~--Peel an eggplant and cut it into six slices each
half an inch thick. Put them into a dish and season with salt and pepper
and pour over them one tablespoon of sweet oil. Mix well and arrange the
slices of the eggplant on a broiler and broil on each side for five
minutes, then place on a dish which has been heated and pour over a gill
of maitre d'hotel sauce, and serve.
~FRIED EGGPLANT~--Select a nice large eggplant, peel, remove the seeds,
and cut into pieces about one and one-half inches long and
three-quarters of an inch wide. Put them on a plate, sprinkle well with
salt and leave standing for an hour or so. Then wrap the pieces in a
cloth and twist it around so as to squeeze as much juice as possible
from them without breaking. Sprinkle over with flour, covering each side
well, and place them in a frying basket. Put a large lump of fat in a
stewpan and when it boils put in the basket. As each plant is nicely
browned take out of the basket, sprinkle with salt and lay on a sheet of
paper in front of a fire so as to drain as free as possible from fat.
Serve on a napkin spread over a hot dish.
~EGGPLANT FRITTERS~--Boil the eggplant in salted water mixed with a
little lemon juice. When tender, skin, drain and mash them. For every
pint of pulp, add one-half breakfast cup full of flour, two well beaten
eggs, and season with salt and pepper to taste. Shape into fritters and
fry in boiling fat until brown.
~BROILED MUSHROOMS ON TOAST~--Trim off the stalks of the required
quantity of large mushrooms, peel, score them once across the top, place
them on a gridiron and grill over a slow fire, turning when done on one
side. Trim the crusts off some slices of bread and toast on both sides.
Cut rounds out of the toast the same size as the mushrooms, butter them
and place a mushroom on each. Put a lump of butter in each mushroom and
sprinkle over with salt and pepper. Place a fancy dish-paper on a hot
dish, and serve the mushrooms-on-toast, with a garnish of fried parsley.
~DEVILED MUSHROOMS~--Cut off the stalks even with the head and peel and
trim the mushrooms neatly. Brush them over inside with a paste brush
dipped in warm butter, and season with salt and pepper, and a small
quantity of cayenne pepper. Put them on a gridiron and broil over a
clear fire. When cooked put the mushrooms on a hot dish, and serve.
~MUSHROOMS IN CREAM~--Peel and trim the required quantity of mushrooms.
Put some cream in a pan over the fire and season with pepper and salt to
taste. Rub the mushrooms in salt and pepper, and as quickly as the cream
comes to a boil put them in and let boil for four minutes. Serve hot.
~BOILED SPANISH ONIONS~--Boil Spanish onions in salted water thirty
minutes. Drain and add butter or drippings, salt and pepper, covering
the pan to prevent steam from escaping. Cook slowly for about three
hours, basting frequently with drippings. Care should be taken that they
do not burn.
~BAKED ONIONS~--Put six large onions into a saucepan of water, or water
and milk in equal proportions, add salt and pepper and boil until
tender. When done so they can be easily mashed work them up with butter
to the consistency of paste, cover with breadcrumbs, and bake in a
moderate oven. If preferred they may be boiled whole, put in a baking
dish covered with butter and breadcrumbs, then baked.
~FRIED ONIONS~--Peel and slice into even rounds four medium-sized
onions. Place them first in milk then in flour, fry in very hot fat for
eight minutes. Remove them carefully and lay on a cloth to dry. Place a
folded napkin on a dish, lay the onions on, and serve very hot. Garnish
with fried parsley.
~GLAZED ONIONS~--Peel the onions and place in a saucepan with a little
warmed butter, add sugar and salt to taste, pour over a little stock.
Place over a moderate fire and cook slowly till quite tender and the
outside brown. Remove and serve on a dish. A little of the liquor,
thickened with flour, may be served as a sauce.
~FRIED SPANISH ONIONS~--Peel and slice two pounds of Spanish onions.
Place them in a hot frying-pan, containing two heaping tablespoonfuls of
butter, add salt and pepper.
~BOILED OYSTER PLANT~--Scrape a bunch of oyster plants, dropping into
cold water to which a little vinegar has been added. Cut in small pieces
and boil in salted water until tender. Season with butter, pepper and
cream. Cream may be omitted if desired.
~BROILED POTATOES~--Peel a half dozen medium-sized cooked potatoes,
halve them and lay upon a dish, seasoning with a pinch of salt, and
pour over them two tablespoons of butter and roll them thoroughly in it.
Then arrange them on a double broiler, and broil over a moderate fire
for three minutes on each side. Serve in a folded napkin on a hot dish.
~PARSNIP FRITTERS~--Peel and boil some parsnips until tender, then drain
thoroughly and mash, mixing in with them two beaten eggs, salt to taste,
and sufficient flour to bind them stiffly. Divide and mold the mixture
into small round cakes with floured hands. Put a large piece of butter
into a stewpan, place on the fire and let it boil. Then put in the cakes
and fry to a nice golden brown color. Take out and drain them, and serve
on a napkin spread over a hot dish, with a garnish of fried parsley.
~MASHED PARSNIPS~--Wash and scrape some parsnips, cut in pieces
lengthwise, put them in a saucepan with boiling water, a little salt and
a small lump of drippings. Boil till tender, remove and place in a
colander to drain, and press all the waste out of them. Mash them till
quite smooth with a wooden spoon, put them in a saucepan with a
tablespoonful of milk or a small lump of butter, and a little salt and
pepper; stir over the fire until thoroughly hot again, turn out on to a
dish, and serve immediately.
~POTATO BALLS~--Mash thoroughly a pound of boiled potatoes and rub them
through a wire sieve. Mix in a quarter of a pound of grated ham, a
little chopped parsley, and a small onion chopped very fine, together
with a small quantity of grated nutmeg, and the beaten yolks of two
eggs. Roll this mixture into balls of equal size, then roll in flour and
egg-breadcrumbs, and fry in dripping or brown them in the oven, and
serve on a hot dish.
~POTATOES AND ONIONS SAUTED~--Take an equal amount of small new potatoes
and onions of equal size, peel and place in a saute pan with a
good-sized piece of butter, tossing them over the fire for a quarter of
an hour, being careful not to let them burn. Put in enough water to half
cover the vegetables, add a little salt and pepper, place the lid over
the pan and stew gently for half an hour, then squeeze a little lemon
juice in it and turn on a hot dish, and serve.
~POTATOES LYONNAISE~--Cut into round slices eight boiled potatoes, lay
in a frying-pan with an ounce and a half of butter and the round slices
of a fried onion, seasoning with a pinch each of salt and pepper. Cook
for six minutes, or until they become well browned, tossing them all the
while. Sprinkle over with a small quantity of chopped parsley, and
serve.
~STEWED MUSHROOMS~--Peel and remove the stalks from some large
mushrooms, wash and cut them into halves; put two ounces of butter into
a small lined saucepan with two tablespoonfuls of flour and stir this
over the fire, then mix in by degrees one and one-half breakfast cupfuls
of milk; while boiling and after being thickened, put in the mushrooms.
Season to taste with salt, pepper and a small quantity of powdered mace,
and stew gently on the side of the fire until tender. When cooked turn
the mushrooms on to a hot dish, garnish with some croutons of bread that
have been fried to a nice brown, and serve.
~STUFFED ONIONS, STEAMED~--Peel eight large onions and boil for ten
minutes, and salt them slightly. Remove them from the fire, drain quite
dry, push about half the insides out; chop the parts taken out very
small, together with a little sausage meat; add one teacupful of
breadcrumbs, one egg, and salt and pepper to taste. Put this mixture
into the cavity in the onions, piling a little on the top and bottom so
that none shall be left. Arrange them in a deep pan. Put them in a
steamer over a saucepan of water and steam for one hour and a half. Put
the pan in the oven to brown the tops of the onions, adding one
breakfast cupful of butter to prevent burning. Arrange them tastefully
on a dish, and serve hot.
~POTATO CROQUETTES~--Take four boiled potatoes and add to them half
their weight in butter, the same quantity of powdered sugar, salt,
grated peel of half a lemon and two well beaten eggs. Mix thoroughly and
roll into cork-shaped pieces and dip into the beaten yolks of eggs,
rolling in sifted breadcrumbs. Let stand one hour and again dip in egg
and roll in crumbs. Fry in boiling lard or butter. Serve with a garnish
of parsley.
~CREAMED POTATOES~--Cut into cubes or dices about half a pound of boiled
potatoes and place in a shallow baking pan. Pour over them enough milk
or cream to cover them and put in the oven or on the side of the stove
and cook gently until nearly all the milk is absorbed. Add a
tablespoonful of butter, a teaspoonful each of finely chopped parsley,
and salt, and half a saltspoonful of pepper, mixed well together. When
they have become thoroughly warmed turn into a dish, and serve
immediately.
~APPLES AND ONIONS~--Select sour apples, pare, core and thinly slice.
Slice about half as many onions, put some bacon fat in the bottom of a
frying-pan and when melted add the apples and onions. Cover the pan and
cook until tender, cooking rather slowly. Sprinkle with sugar, and serve
with roast pork.
~BACON AND SPINACH~--Line a pudding dish with thin slices of raw bacon.
Take boiled spinach, ready for the table, season with butter, salt and
pepper. Take also some boiled carrots, turnips and onions. Whip up the
yolk of an egg with pepper and salt, and stir into the carrots and
turnips. Arrange the vegetables alternately in the dish and partially
fill with boiling water. Steam for an hour. Turn out on a flat dish, and
serve with a rich brown gravy.
~BOILED CELERY~--Trim off the tops of the celery about one-third of
their length, and also trim the roots into rounding shape. Save the tops
for making cream of celery and for garnishes, cook the celery in salted
water until tender, drain, lay on toast, and pour a cream sauce over.
~BOSTON BAKED BEANS~--Pick over a quart of small pea beans, wash
thoroughly and soak over night in warm water. In the morning parboil
them until the skins crack open. Pour off the water. Put into the bottom
of a glazed earthenware pot, made expressly for the purpose, a pint of
hot water in which have been dissolved a half tablespoonful salt, two
tablespoonfuls molasses, a half teaspoonful mustard, and a pinch of
soda. Pack in the beans until about a third full, then place in it a
pound (or less, if preferred) of streaked pig pork, the skin of which
has been scored. Cover with a layer of beans, letting the rind of the
pork just show through. Now add enough more seasoned hot water to cover
the beans, and bake covered in a slow oven all day or night. When done
the beans should be soft, tender and moist but brown and whole, and the
pork cooked to a jelly.
~BREADED POTATO BALLS~--Pare, boil and mash potatoes and whip into three
cups of potato three level tablespoons of butter, two tablespoons of hot
milk, salt and pepper to taste; also two teaspoons of onion juice and
two level tablespoons of chopped parsley, one-quarter cup of grated mild
cheese and two well-beaten eggs. Beat well and set aside to cool. Mold
into small balls, roll each in beaten egg, in fine stale breadcrumbs,
and then fry in deep hot fat.
~CABBAGE AND CHEESE~--Boil the cabbage in two waters, then drain, cool
and chop. Season well with salt and pepper and spread a layer in a
buttered baking dish. Pour over this a white sauce made from a
tablespoonful each of flour and butter and a cup of milk. Add two or
three tablespoonfuls of finely broken cheese. Now add another layer of
cabbage, then more of the white sauce and cheese, and so on until all
the material is used. Sprinkle with fine crumbs, bake covered about half
an hour, then uncover and brown.
~CAULIFLOWER AU GRATIN~--Select a firm, well-shaped cauliflower, and
after the preliminary soaking in cold salt water throw into a kettle of
boiling water and cook half an hour, until tender. Drain, pick off the
flowers and lay to one side, while you pick the stalks into small
pieces. Lay on the bottom of a rather shallow buttered baking dish,
sprinkle with pepper, grated cheese and cracker crumbs. Dot with pieces
of butter. Add a little milk, then a layer of the flowerets and another
sprinkling of milk, cheese and pepper.
~CAULIFLOWER FRITTERS~--Soak and boil the cauliflower in the usual way,
then separate into flowers. Dip each piece into a thin batter, plunge
into boiling fat and fry a delicate brown. Serve very hot on napkins. If
preferred, the pieces may be dipped into a mixture of salt, pepper,
vinegar and oil, then fried.
~CREAMED SPAGHETTI~--Have two quarts of water boiling in a kettle and
one-third of a pound of spaghetti. Hold a few pieces of the spaghetti at
a time in the water and as the ends soften turn them round and round and
down into the kettle. When all are in the water put on a cover and cook
the spaghetti twenty minutes, then drain.
Make a cream sauce with a rounding tablespoon each of flour and butter
and one cup of cream. Season with one-half teaspoon of salt and a few
grains of pepper. Stir in the spaghetti cut in inch pieces, turn on to a
dish, and sprinkle with finely grated cheese.
~FRIED CORN~--Cut the corn off the cob, leaving the grains as separate
as possible. Fry in just enough butter to keep it from sticking to the
pan, stirring very often. When nicely browned add salt and pepper and a
little rich cream. Do not set near the fire after adding the cream.
~FRIED TOMATOES~--Wipe some smooth solid tomatoes and slice and fry in a
spider with butter or pork fat. Season well with salt and pepper.
~GLAZED CARROTS WITH PEAS~--Wash, scrape and cut three medium-sized
carrots in one-fourth inch slices, then, in cubes or fancy shapes, drain
and put in saucepan with one-half cup butter, one-third cup sugar, and
one tablespoon fine chopped fresh mint leaves. Cook slowly until glazed
and tender. Drain and rinse one can French peas and heat in freshly
boiling water five minutes. Again drain and season with butter, salt and
pepper. Mound peas on hot dish and surround with carrots.
~GLAZED SWEET POTATOES~--Put two rounding tablespoons of butter and one
of sugar into a casserole and set on the back of the range to heat
slowly. When hot lay in raw, pared sweet potatoes cut in halves,
lengthwise. Dust with salt and pepper and put in another layer of
seasoned potatoes and enough boiling water to stand one-half inch deep
in the dish. Put on the close-fitting cover and set in the oven to cook
slowly. When the potatoes are tender serve in the same dish with the
sweet sauce that will not be entirely absorbed in the cooking. This way
of preparing sweet potatoes pleases the Southern taste, which demands
sugar added to the naturally sweet vegetable.
~GLAZED SWEET POTATOES~--Sweet potatoes, like squash and peas, lose a
little of their sweetness in cooking, and when recooked it is well to
add a little sugar. Slice two large cooked sweet potatoes and lay in a
small baking dish, sprinkle with a level tablespoon of sugar and a few
dashes of salt and pepper, add also some bits of butter. Pour in
one-half cup of boiling water, bake half an hour, basting twice with the
butter and water.
~GREEN MELON SAUTE~--There are frequently a few melons left on the vines
which will not ripen sufficiently to be palatable uncooked. Cut them in
halves, remove the seeds and then cut in slices three-fourths of an inch
thick. Cut each slice in quarters and again, if the melon is large, pare
off the rind, sprinkle them slightly with salt and powdered sugar, cover
with fine crumbs; then dip in beaten egg, then in crumbs again, and cook
slowly in hot butter, the same as eggplant. Drain, and serve hot. When
the melons are nearly ripe they may be sauted in butter without crumbs.
~JAPANESE OR CHINESE RICE~--Wash one cup of rice, rubbing it through
several waters until the water runs clear. Put in porcelain-lined
stewpan with a quart of soup stock and bay leaves and boil twenty
minutes. The stock must be hot when added to the rice. Shake the kettle
in which it is cooking several times during the cooking and lift
occasionally with a fork. Do not stir. Pour off any superfluous stock
remaining at the end of twenty minutes, and set on the back of the stove
or in the oven, uncovered, to finish swelling and steaming. Just before
serving add one cup of hot tomato juice, a quarter cup of butter, a
tablespoon chopped parsley, a dash of paprika, and one tablespoon of
grated cheese. Serve with grated cheese.
~LIMA BEANS WITH NUTS~--Soak one cup of dry lima beans over night. In
the morning rip off the skins, rinse and put into the bean pot with
plenty of water and salt to season, rather more than without the nuts.
Let cook slowly in the oven and until perfectly tender; add one-half cup
of walnut meal, stirring it in well; let cook a few minutes, and serve.
~MACARONI WITH APRICOTS~--Stew twenty halves of fresh apricots in half a
cup of sugar and enough water to make a nice sirup when they are done.
Before removing from the fire add a heaping tablespoonful of brown flour
and cook until the sirup is heavy and smooth. Parboil ten sticks of
macaroni broken in two-inch pieces, drain, add to one pint of scalding
hot milk two ounces of sugar. Throw in the parboiled macaroni and allow
it to simmer until the milk is absorbed; stir it often. Pour all the
juice or sauce from the apricots into the macaroni, cover the macaroni
well, set on back of the stove for fifteen minutes, then take off and
allow to cool. When cold form a pile of macaroni in the center of the
dish and cover with apricots, placing them in circles around and over
it.
~MACARONI AND CHEESE~--Cook macaroni broken up into short length in
boiling salted water. Boil uncovered for twenty or thirty minutes, then
drain. Fill a buttered pudding dish with alternate layers of macaroni
and grated cheese, sprinkling pepper, salt and melted butter over each
layer. Have top layer of cheese, moisten with rich milk, bake in
moderate oven until a rich brown.
~SCRAMBLED CAULIFLOWER~--Trim off the coarse outer leaves of a
cauliflower. After soaking and cooking, drain well and divide into
branches. Sprinkle with nutmeg, salt and pepper and toss into a frying
pan with hot butter or olive oil.
~MACARONI OR SPAGHETTI SERVED IN ITALIAN STYLE~--Break a pound of
macaroni or spaghetti into small pieces. Put into boiling salted water
and boil about twenty minutes. Then drain and arrange on platter.
Sprinkle on each layer grated cheese and mushroom sauce. Serve hot.
~MUSHROOM SAUCE, ITALIAN STYLE~--(For macaroni, spaghetti, ravioli and
rice.)--A small piece of butter about the size of an egg. One or two
small onions, cut very small. About two pounds of beef. Let all brown.
Prepare as you would a pot roast. Add Italian dried mushrooms, soaked
over night in hot water, chopped in small pieces. Add about one-half can
of tomatoes. Let all cook well. Salt and pepper to taste. Add a little
flour to thicken.
~MOLD SPINACH~--Remove roots and decayed leaves, wash in several waters
until no grit remains. Boil in water to nearly cover until tender,
drain, rinse in cold water, drain again, chop very fine; reheat in
butter, season with salt and pepper and pack in small cups. Turn out and
garnish with sifted yolk of egg.
~NUT PARSNIP STEW~--Wash, scrape and slice thin two good-sized parsnips.
Cook until perfectly tender in two quarts of water. When nearly done add
a teaspoon of salt and when thoroughly done a teaspoon of flour mixed
with a little cold water, stir well and let boil until the flour is well
cooked, then stir in one-half cup of walnut meal, let boil up once, and
serve immediately.
~POTATOES A LA MAITRE D'HOTEL~--Slice cold boiled potatoes thin. Melt a
rounding tablespoonful of butter in a saucepan, add a heaping pint bowl
of the potatoes, season with salt and pepper, and heat. Now add a
teaspoon of lemon juice and the same of finely minced parsley, and serve
at once.
POTATOES AU GRATIN--Make a white sauce, using one tablespoonful of
butter, one of flour, one-half a teaspoonful salt, one-quarter of a
teaspoonful of white pepper and one cupful of milk. Cut cold boiled
potatoes into thick slices, or, better still, into half-inch cubes.
Butter a baking dish, put in it a layer of the sauce, then one of the
potatoes, previously lightly seasoning with salt and pepper. Continue
until all are in, the proportion of potato being about two cupfuls.
To one cupful of dried and sifted breadcrumbs, add one teaspoonful of
melted butter and stir until it is evenly mixed through. Spread this
over the contents of the baking dish, and place in a quick oven for
twenty minutes, or until nicely browned. For a change, a little onion
juice, chopped parsley or grated cheese may be added to the sauce.
~POTATO CREAMED~--Cut cold boiled potatoes into small dice and cover
them in a small saucepan with milk. Let them stand where they will heat
slowly and absorb nearly all the milk. When hot add to one pint of
potatoes a tablespoon of salt and a dash of white pepper. Sprinkle a
little finely chopped parsley over the top as a garnish.
~POTATO MOLD~--Mash some potato smoothly, add to it some butter and a
little milk to make it smooth but not wet. Season with white pepper and
salt and add enough chopped parsley to make it look pretty. Press into
greased mold and bake for half an hour until lightly browned. Dust with
crumbs and serve.
~POTATO PARISIENNE~--Potato marbles seasoned with minced parsley, butter
and lemon juice are liked by many. Others find that they are not
sufficiently seasoned, that is, the seasoning has not penetrated into
the potatoes, especially if a large cutter has been used. This method
will be found to remedy this fault, giving a seasoning which reaches
every portion of the potato. It may not be quite so attractive as the
somewhat underdone marbles, but the flavor is finer.
Pare the potatoes and steam or boil them until soft, being careful they
do not cook too fast. Drain off the water and let them stand uncovered
until dry. Then cut in quarters lengthwise, and then in thin slices,
letting them drop into a stewpan containing melted butter, salt and
paprika. When all are sliced cover them and let them heat for a few
minutes, add minced parsley and lemon Juice, shake them about so the
seasoning will be well mixed and serve at once.
~POTATO PUFFS~--~No. 1~--To one cup of mashed potato add one tablespoon
of butter, one egg, beaten light, one-half cup of cream or milk, a
little salt. Beat well and fill popover pans half full. Bake until brown
in quick oven.
~POTATO PUFFS~--~No. 2~--Add hot milk to cold mashed potato beat up
thoroughly. Add one or two well-beaten eggs, leaving out the yolks if
preferred whiter. Drop in spoonfuls on a buttered tin, place a piece of
butter on the top of each and bake a delicate brown or put in a pudding
dish and butter the top and bake till of a light brown on top. Fifteen
minutes in a hot oven will be sufficient.