in it, 1 tablespoon of salt, 6 peppercorns, and 6 cups of cold water
in a saucepan, and let cook slowly for three quarters of an hour;
then strain and return to the saucepan, and when boiling again, add
1/2 cup of macaroni which has been broken into small pieces, and cover
and cook for half an hour. Season afresh before serving. Spaghetti
or noodles may be used instead of macaroni.
TOMATO SOUP
Let 1 quart can of tomatoes, 2 cups of water (or rice stock),
a sprig of parsley, 1 bay leaf, and 1 onion simmer together for
fifteen minutes, then press through a sieve and return to the fire to
boil. Rub 1 tablespoon of butter and 1 tablespoon of flour together,
and stir into the boiling soup until smooth. Add salt, pepper, and
a pinch of soda, and serve immediately with croutons. If water in
which rice has boiled is used omit the flour and the soda.
TOMATO-OKRA SOUP
Into 1 1/2 quarts (6 cups) of boiling water put 1/2 cup of rice;
cover and let boil fifteen minutes, then add the contents of 1 can
of "tomato-okra" and cook ten minutes more. Reserve 2 okra pods, 2
tomatoes, and 1 tablespoon of rice, and press all the rest through a
sieve. Return to the fire, season with salt and pepper, and add the
rice and tomatoes and the okra cut in thin slices.
MULLIGATAWNY SOUP
Make as above, but strain, reserving a little rice and a little
tomato to add later; stir 1 tablespoon of curry paste (or powder)
into the soup, reheat, and serve.
VEGETABLE SOUP. NO. 1
Cut in tiny squares 1 potato, 1 onion, 1/2 turnip, 1 carrot, and 1
root of celery. Melt 1 tablespoon of butter in a frying pan, add all
the vegetables except the potato, and fry until a delicate brown. Then
scrape the contents of the frying pan into a kettle containing 2 quarts
of cold water, 1 teaspoon of salt, 3 tablespoons of rice, 1 bay leaf,
and a bunch of soup herbs. Let cook slowly for one hour and a half,
and then add the potatoes and boil twenty minutes more. Add pepper,
a little fresh salt, and 1 teaspoon soup-browning, and, if a thin
soup is preferred, strain out most of the vegetables and rice. These
may be served with brown sauce and put in individual crust cups made
hot in oven after being filled.
VEGETABLE SOUP. NO. 2
When seasonable another vegetable soup may be made, proceeding as
above, but adding cauliflower and young onions instead of carrots,
etc., and thinning with 1 1/2 cups of hot milk and adding at the
last 1/2 cup of boiled young peas. Add butter, pepper, and salt,
and a spoonful of cream, before serving.
VEGETABLE SOUP. NO. 3
Put 1 generous tablespoon of butter in a large saucepan, and fry in
the butter when melted 1/2 cup of chopped onion, and when a golden
brown stir in carefully 1 tablespoon of flour, and when smoothed
pour on slowly 2 cups of hot water or vegetable stock. Now put in
1/2 cup each of chopped carrot, turnip, parsnip, and 1 cup of celery,
and dredge well with pepper and salt, and cover with boiling water,
and let simmer for one hour. Then put in 2 cups of parboiled potatoes,
and when the vegetables are soft press through a sieve with the stock
in which they have cooked.
VEGETABLE SOUP. NO. 4
A much more simple but very palatable vegetable soup is made by taking
1 cup of diced carrots and 1 cup of parsnips and 1 can of peas (or
fewer peas can be used), covering them with cold water, and after
one hour's boiling adding 2 cups of milk, to which should be added
when it boils 1 teaspoon of potato-flour, or other thickening, and,
before serving, pepper, salt, and a small piece of butter.
VEGETABLE SOUP. NO. 5
Slice and cut in fancy shapes 1 turnip, 1 carrot, 1 sweet potato,
the corn from 1 ear of corn, or use 2 tablespoons of canned corn,
and strain 1/2 can of peas, or 1/2 cup of fresh peas may be used. Put
3 quarts of water in a saucepan, and when boiling add 1 tablespoon of
rice and the carrot; let boil for half an hour, then put in the other
vegetables and cook for half an hour longer, and add 1 tablespoon
of chopped parsley before serving; also season highly with salt
and pepper.
CREAM OF VEGETABLE SOUP
Melt 3 tablespoons of butter in a saucepan, and add 3 tablespoons
each of chopped celery, turnip, and carrot, and 1 tablespoon of minced
onion, 4 bay leaves, and 4 blades of mace. Cook together very slowly
for twenty minutes, stirring frequently to prevent browning; then
shake in 3 tablespoons of flour, and when blended put the contents of
the frying pan into a little less than 3 pints of milk made hot in a
double boiler. Cook twenty minutes longer, and then season well with
salt and pepper, and pour into a saucepan containing 2 egg-yolks,
beaten with 1/2 cup of cream or milk. The soup can then be strained
and served without any, or with only a few, of the vegetables, or
it is delicious served without straining. It can be made at any time
that is convenient and reheated for serving.
PURÉE OF VEGETABLE MARROW
(SUMMER SQUASH)
Slice 3 onions and cover with 2 quarts of cold water, and when it
boils add a large vegetable marrow, cut in thin slices. Let simmer
slowly for two hours, then rub all through a sieve; mix 1 tablespoon of
ground rice, 1 cup of milk, and 1 tablespoon of butter in a saucepan,
and when hot add to the soup. Finish with 2 tablespoons of boiled
flageolets, or peas, and season well with salt and pepper.
Hast thou named all the birds without a gun?
Loved the woodrose and left it on its stalk?
At rich men's tables eaten bread and pulse?
Oh, be my friend, and teach me to be thine!
Ralph Waldo Emerson.
VEGETABLES
JERUSALEM ARTICHOKES IN BUTTER
Wash 1 quart of artichokes, scrape them well, and lay them in salted
water to keep them from discolouring, then put them in salted, boiling
water which has been whitened with a little milk, and boil for twenty
or twenty-five minutes. Drain and arrange in a buttered baking dish;
pour over them 3 tablespoons of melted butter, and sprinkle the tops
with browned bread crumbs finely rolled, and set them in the oven
for five minutes.
This dish makes a dainty entremets when served in individual gratin
dishes, in which case 2 or 3 artichokes should be arranged in each
dish. The little dish should be served on a small plate with a
paper doiley.
JERUSALEM ARTICHOKES AU GRATIN
Prepare the artichokes as in above recipe, arrange them in a large
baking dish, or in small individual dishes, cover them with white
sauce, sprinkle the top with grated cheese and crumbs, and put them
in the oven a few minutes to brown.
JERUSALEM ARTICHOKES WITH TOMATO SAUCE
Prepare the artichokes as in the first recipe, but instead of using
melted butter use a little tomato sauce, and sprinkle the artichokes
with browned crumbs, and let heat a few moments in the oven before
serving. This also is a dainty dish to serve after the soup in
individual gratin dishes.
JERUSALEM ARTICHOKES WITH FRENCH SAUCE
Prepare as directed, and in the water in which the artichokes are
boiling put 1 large onion and a piece of celery finely chopped. After
removing the artichokes take enough of the stock for a sauce, season
it nicely, thicken with the yolk of an egg, and strain and pour over
the hot artichokes and serve.
JERUSALEM ARTICHOKE FRITTERS
Boil the artichokes not more than fifteen minutes, cut them into strips
1/4 of an inch thick, dry them, dip them in flour, and then in batter,
and fry a golden brown in good butter.
FRIED ARTICHOKES
Boil as directed, but do not quite finish cooking; let them cool,
slice them and fry in melted butter, adding 1 teaspoon of chopped
parsley just before removing from the pan.
FRENCH FRIED JERUSALEM ARTICHOKES
Scrape and wash 1 quart of Jerusalem artichokes, cut in slices
lengthwise, and fry in a frying basket in hot vegetable fat or oil
until a golden brown. Serve with a sprinkling of lemon juice, or with
Dutch butter and browned crumbs.
JERUSALEM ARTICHOKES TARTARE
Select small artichokes, or cut them round with a patent cutter, roll
them in yolk of egg and then in fine crumbs, place in a frying basket,
and fry in hot vegetable fat until a golden brown. Serve very hot,
garnished with parsley, and with a tureen of sauce Tartare. Serve
alone after soup.
FRIED ARTICHOKES WITH TOMATO SAUCE
Fry artichokes as in foregoing recipe and serve with hot tomato sauce.
JERUSALEM ARTICHOKES LYONNAISE
Boil the artichokes as directed, but do net let them quite finish
cooking, then slice them. Put 1 tablespoon of butter in a frying
pan, and when melted add 1 large onion sliced or chopped, and when
onions are transparent, but not brown, add the artichokes and fry
slowly. Sprinkle with chopped parsley or chives.
JERUSALEM ARTICHOKE PURÉE
Boil 1 quart of artichokes as already directed, drain, mash and press
through a fine sieve, and stir in 2 tablespoons of melted butter;
then stir over a low fire until the moisture is exhausted. Remove
from the fire, and when cold add 4 eggs which have been well beaten,
beating them briskly, and adding them slowly to the purée; also beat
in 1 tablespoon of whipped cream. When thoroughly mixed and light
from much beating put into a large mould, or into individual moulds,
and steam or poach with water half-way up the mould, and turn out and
serve with some good sauce, tomato or Hollandaise preferred, or the
sauce described as being made with the water in which the artichokes
were boiled can be used; to it should be added 1 teaspoon of finely
chopped parsley.
JERUSALEM ARTICHOKES NEWBURG
Make a sauce with 2 cups of milk, 1 tablespoon of butter mixed with
1 of flour, 2 yolks of eggs, and pepper and salt, and when thickened
add 2 tablespoons of sherry, and 3 cups of sliced boiled artichokes,
and 1/2 cup of blanched chopped almonds. Serve on toast or in cases.
FRENCH OR GLOBE ARTICHOKES
The globe artichoke is a most delicious addition to a vegetarian
menu, and it is not because it is not known to be edible, but because
many people do not know how either to eat it or to serve it, that
it is not oftener seen in America. I have had it served to me in
almost every European country and often in restaurants in America,
and have never encountered but one cook who knew how it should be
sent to the table after cooking, and one waiter who knew how to serve
it when it got there. It is usually served half cold with the leaves
falling all about it because the "thistle," and usually the best of
the artichoke besides, has been carelessly removed in the kitchen;
instead of which it should be served whole, as in this way only can
it be kept hot enough to be palatable. The artichoke should be set
stem end downward on a hot, flat dish and wound about at the base
with a small table napkin, and the person who serves it, holding
it in the napkin, should reverse it and taking a small, sharp,
silvered knife should cut through the artichoke on the bottom, using
a sawing motion, and with the help of a serving fork ease apart the
"thistle" and the closely knitted small leaves in the centre. Unless
the artichokes are very large ones, a half of one is not too much to
serve each person. The "thistle" should be removed by the server,
and this should be done by carefully separating it from the "fond"
or base, which is the fleshy part from which the leaves grow out. The
leaves should be taken one by one, by the dry tip, in the fingers,
and the fleshy end thus pulled from the base should be dipped in the
sauce served, and the soft portion removed by drawing it between the
front teeth; when the leaves are finished the base should be cut up
with a fork and eaten with the sauce.
TO STEAM GLOBE ARTICHOKES
Prepare for cooking as in the above recipe, place in a covered steamer,
and let steam forty minutes or until the leaves, when pulled, part
easily from the base.
TO BOIL GLOBE ARTICHOKES
Globe artichokes should not look dry and wrinkled when bought, but
green and fresh. Put them in cold salted water and a little vinegar
for fifteen minutes to cleanse and free from insects, then put them
in salted boiling water and boil until the leaves part easily from
the base when pulled; this should be in about half an hour, but the
time varies with the age and size of the artichoke; it should then
be drained and the stem cut off so that it will stand erect on the
serving dish.
GLOBE ARTICHOKES STUFFED WITH MUSHROOMS
Cut the stalk from fresh artichokes and trim the leaves to an even
length, and boil them for twenty minutes, or until the choke or thistle
can be removed neatly. Put 1 tablespoon of butter in a frying pan,
and when melted add 2 finely minced shallots (or use chives or onion
tops), and 1 teaspoon of chopped parsley, and 1 cup of chopped fresh
or canned mushrooms, salt and pepper, and fry all together for five
minutes. Fill the artichoke with this, tie the leaves together and
set in a pan containing 1 cup of stock (or water), 2 tablespoons
of butter or olive oil, and bake them half an hour, basting them
thoroughly five or six times. Remove the strings, set upright and
serve very hot with Dutch butter, or any sauce preferred.
GLOBE ARTICHOKES VINAIGRETTE
Serve cold boiled artichokes, which have been cut in half and the
"thistles" removed, with sauce vinaigrette, which is French dressing
to which a little chopped onion or onion juice and chopped parsley
have been added.
FONDS D'ARTICHAUT
The bottom or solid part of the globe artichoke can be bought preserved
in bottles; heat them in their own liquid, drain, and serve hot with
Hollandaise sauce, or cold with sauce vinaigrette or mayonnaise.
ASPARAGUS
Asparagus should be carefully looked over and washed, and then
tied into a bunch with a piece of tape, with all the heads level,
then with a very sharp knife an inch or two of the stalks should
be so evenly cut off that the bunch will stand upright. Stand the
asparagus in a deep saucepan so that the tips are well out of the
water, add 1 teaspoon of salt, put a cover on the saucepan, and let
cook about half an hour or twenty-five minutes. In this way the tips
are sufficiently steamed by the time the stalks are cooked, and will
not be cooked to pieces as when immersed in water.
ASPARAGUS WITH WHITE SAUCE
Having boiled the asparagus as directed, lift it out by plunging a
sharp fork into it two or three inches from the bottom, lay it on a
hot plate on the top of the stove, cut the tape and arrange 4 or 5
pieces each on long strips of toast, and pour over each 2 tablespoons
of nicely seasoned white sauce; arrange neatly on a long platter with
the asparagus heads all turned one way.
ASPARAGUS WITH DUTCH BUTTER
Proceed exactly as in above recipe, but instead of the white sauce
pour a little melted butter over all, and serve with a small tureen
of Dutch butter.
HOT ASPARAGUS TIPS
Take a can of asparagus tips, drain and put in a saucepan with
2 tablespoons of melted butter into which some paprika has been
shaken. When hot garnish with diamonds of toast to serve, and sprinkle
with salt.
WHITE ASPARAGUS
Open canned asparagus at the bottom, and after draining, ease it
from the can, so as to prevent the tips from being injured. Lay the
stalks evenly in a shallow enamelled pan, cover with hot water or
the juice from the can, and let heat through over a slow fire. Remove
after ten minutes' cooking to a heated flat dish, using a strainer to
lift the stalks from the water. Serve with Dutch butter, into which
a few browned crumbs have been stirred, or chopped chives can be used
instead of crumbs. The asparagus can also be served with tomato sauce.
ASPARAGUS VINAIGRETTE
Place the can of asparagus to be used on the ice for half an hour,
then open and drain and rinse carefully in cold water. Place on
crisp lettuce leaves, using 5 or 6 stalks on each, and serve with
sauce vinaigrette.
FRIED TIPS WITH ONION BUTTER
Put 1 tablespoon of butter in a saucepan, and when melted add 1
tablespoon of grated onion and the drained contents of 1 can of
asparagus tips. Let all cook together slowly for five minutes, and
season with salt and pepper.
ASPARAGUS TIPS WITH WHITE SAUCE
Heat 1 can of asparagus tips with 1 tablespoon of melted butter,
and to serve, cover with 3/4 of a cup of highly seasoned white sauce
in which the white of 1 hard-boiled egg has been mixed, after being
chopped fine. Sprinkle over the top the yolk of the egg pressed
through a sieve, and serve with squares of toast.
ASPARAGUS IN BREAD CASES
Boil 2 cups of asparagus tips in salted water for fifteen minutes,
and then drain them; while they are cooking put 1 cup of milk in a
double boiler, and when boiling pour some of it on to 2 lightly beaten
eggs, stirring vigorously meanwhile, and then put the eggs into the
double boiler with the milk, and stir until it begins to thicken. Add 1
teaspoon of butter, 1/2 teaspoon of salt, and 1/2 saltspoon of pepper,
and remove from the fire. Cut the asparagus tops into half-inch pieces
and add them to the sauce. Take 5 stale rolls, cut off the tops,
remove the inside, and let them dry in the oven; when crisp and hot
fill each with the asparagus in sauce, replace the top and serve.
ESCALLOPED ASPARAGUS
Use either fresh green asparagus, or canned asparagus. Cut it into
two-inch lengths, and if fresh is used cook in boiling water for
ten minutes. Put 2 tablespoons of butter in a frying pan and brown
in it 1/2 cup of bread crumbs and 1/2 cup of finely chopped roasted
peanuts. Roll each bit of asparagus in beaten egg and the crumbs and
nut mixture, and arrange in a buttered gratin dish with alternate
layers of thick white sauce, seasoning each layer with a little pepper
and salt. Cover the top with crumbs and a sprinkling of grated cheese,
and brown in the oven.
GRIDDLED APPLES
Peel and core large sour apples. Cut them in thick slices and lay
on a well-buttered griddle, and let fry until a light brown; turn,
and brown the other side.
APPLE FRITTERS
Pare and core as many tart apples as required, sprinkle with salt,
dip in batter, and fry until golden brown in hot fat. Drain on brown
paper before serving.
BOILED BANANAS
Put bananas unpeeled into boiling water, let boil for ten minutes,
then peel and cut in two and serve with melted butter.
BANANAS WITH TOMATOES
Peel 3 bananas and cut them in slices either lengthwise or across, and
slice 3 or 4 large tomatoes. Put 2 tablespoons of butter in a frying
pan, and when melted lay in the bananas and tomatoes and sprinkle
well with salt, pepper, and 1 tablespoon of sugar. Let cook slowly,
and when browned on the bottom turn and add another sprinkling of
sugar, brown again, and serve very hot.
BANANA FRITTERS
Pare the bananas required, cut each in half crosswise, and then split
each half. Sprinkle with salt and dip in batter and fry until a golden
brown in hot fat. Drain on brown paper and serve very hot.
BOSTON BAKED BEANS
Cover with cold water 3 or 4 cups of dry California pea beans, or
any small white beans, and let them soak over night. The next morning
drain and put on the stove in a large kettle well filled with water,
and let cook slowly, with 1/4 of a teaspoon of soda added, for half
an hour. Put 2 tablespoons of butter in the bean-pot, or a deep
baking dish, drain the beans, and put them in the butter. Pour over
them slowly 4 tablespoons of dark molasses, 1 tablespoon of salt,
and add 1 tablespoon of butter; then fill the bean-pot to the top
with hot water and bake in a very slow oven for 6 or 7 hours. As
the water cooks away replace it. This will require doing about three
times during the baking. Serve in the dish in which they were cooked,
and garnish with whole black pickled walnuts.
GREEN STRING BEANS
If fresh beans are used pick them over, remove the ends and
"strings," and boil for half an hour or more; then drain them, and
add 1 tablespoon of butter and 2 tablespoons of milk, season with
salt and pepper, and serve after ten minutes' slow cooking. If canned
beans are used omit the first long boiling.
GOLDEN WAX BEANS
If fresh beans are used wash, remove the ends and "strings," and
boil for three quarters of an hour, or until tender, in salted water;
then drain and add to them 1 tablespoon of butter, and 2 tablespoons
of milk, let cook slowly for ten minutes, and season well with salt
and pepper. In using canned beans omit the first boiling.
FRENCH BEANS (FLAGEOLETS)
Those in glass are the best; drain and put in a double boiler with 1
tablespoon of butter, pepper and salt, and 1 tablespoon of cream. Serve
very hot.
DRIED BEANS DEUTSCHLAND
Pick over 1 1/2 cups of dried beans of any sort, cover with water,
and soak ten hours or more. Drain and put in boiling water (or the
stock onions or leeks have boiled in), and let cook slowly for two
hours, or until tender but unbroken, then drain. Put 2 tablespoons
of butter in a frying pan, and when melted add 1 onion chopped fine,
and let it cook slowly for ten minutes; then add the beans and season
with salt and pepper and put over them 2 tablespoons of lemon juice
or 1 tablespoon of "reduced vinegar," and let cook very slowly for
ten or fifteen minutes that all may be well blended before serving.
WHITE BEANS FLORENTINE
Soak 4 cups of white kidney beans for ten hours, then boil them two
hours. Slip the skins off and put them into a saucepan with 1 cup
of broth and a bunch of sweet herbs, 1 bay leaf, and 2 tablespoons
of Marsala or sherry. Cover and let them cook slowly for thirty
minutes. Remove the herbs and stir in 1 tablespoon of butter and
1 tablespoon of flour rubbed well together, stir until smooth, and
then pour on 1 cup of cream or milk into which 1 egg has been beaten;
continue to stir, add 1 tablespoon of lemon juice, 1 tablespoon of
chopped parsley, and serve with grated cheese.
BEANS AND CORN ESCALLOPED
Use 1 can of green string beans, or Lima beans, and 1 can of sweet
corn. Butter a baking dish, and arrange a layer of beans; dot with
butter, and season with pepper and salt, then put on this a layer of
corn about half an inch deep, season, and so proceed until the dish
is filled. Then pour 1/2 cup of milk over all, sprinkle with bread
crumbs, and bake for fifteen minutes, or until the crumbs are browned.
ITALIAN BEANS
Use 3 cups of white haricot beans, soak for several hours, boil two
hours in salted water, then drain. Put 1 tablespoon of butter in a
saucepan, and when melted add 1 large onion chopped fine and 2 bay
leaves. Let cook slowly for eight minutes, then put into the pan the
boiled beans, and season with salt and pepper; let heat through,
stirring gently, and add 1 cup of tomato sauce two minutes before
removing from the fire.
Canned brown or red beans may be used, giving the same dish practically
with far less trouble.
SPANISH BEANS
Soak for eight or ten hours any sort of large dried beans, then drain
them and put them into boiling water two hours or more, or until
cooked. One way of testing them is to remove a few and blow on them;
if the skins crack they are done. Drain, and put them in a bean-pot
or casserole and sprinkle with 2 tablespoons of chopped onion and 2
cups of strained tomatoes, and dredge well with salt. Cover the dish
and bake slowly for an hour. A quarter of an hour before taking out,
pour over them 1 tablespoon of melted butter and remove the cover.
LIMA BEANS
Let Lima beans stand in cold water for an hour or so after they are
shelled, and in cooking them allow 8 cups of water to every 4 cups
of beans. Put them in boiling salted water, and let them cook for
an hour, or more if not fresh picked. Drain them and add 1/2 cup of
the water they cooked in, 1/2 cup of milk, 1 tablespoon of butter,
and season highly with salt and pepper.
Dried beans must soak ten or twelve hours and cook two hours. Canned
Lima beans only need reheating, draining, and a little milk and butter
and seasoning added to them.
LIMA BEANS HOLLANDAISE
Boil 1 quart of beans until tender, salting them well when half
cooked. Beat a large tablespoon of butter to a cream, beat in the
yolk of 1 egg, 1 tablespoon of finely chopped parsley, 1 saltspoon
of black pepper, and 2 teaspoons of lemon juice; when this sauce is
well mixed stir it into the beans, taking care not to break them.
CREAMED LIMA BEANS
Cover 2 cups of boiled Lima beans with 1 scant cup of cream, and let
simmer in a double boiler for ten minutes; then add 1 teaspoon of
butter, and season with salt, pepper, and a dash of nutmeg.
LIMA BEAN SAUQUETASH
Boil 2 cups of freshly picked Lima beans in 1 quart of water for half
an hour, then drain them and add 1 cup of milk, 1 tablespoon of butter,
and enough green corn cut from the cob to make 2 cups. Season well,
and let simmer for fifteen minutes, and salt again before serving.