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Transcriber's Note
Certain statements given in this cookbook about distinguishing between
toxic and non-toxic mushrooms, and the use of certain herbs, in
particular pennyroyal, do not conform to modern knowledge and may be
dangerous to follow. Please consult reliable modern resources for these
products.
Obvious typographical errors have been corrected. A list of the changes
is found at the end of the text. Inconsistency in spelling and
hyphenation has been maintained. A list of these inconsistencies is
found at the end of the text.
Vaughan's
VEGETABLE COOK BOOK
[Illustration]
How to Cook and Use
Rarer Vegetables and Herbs
A Boon to Housewives
Fourth Edition 1919
--PUBLISHED BY--
VAUGHAN'S SEED STORE
NEW YORK
43 Barclay Street
CHICAGO
31-33 W. Randolph Street
Greenhouses, Nurseries and Trial Grounds, Western Springs, Illinois.
3-19 2M
French Endive or Witloof Chicory
A Wholesome and Useful Winter Vegetable
[Illustration]
=How to Grow.= Sow the seed in Spring on well prepared land 1 ft. apart in
rows, and thin out same as parsnips. Lift the roots in fall. These roots
produce during winter months, the beautiful young crisp leaves, which
make one of the most delicious winter salads. Here's how it's done.
=Forcing the Roots.= Prepare a convenient sized bed of good rich soil
about a foot deep, in the basement and board up the sides. Place the
roots in it until the crowns are just covered, and about 2 inches apart,
in rows 6 to 8 inches apart then place on top about 8 inches of any kind
of light covering such as leaf mold or other light compost. This =must be
light= or otherwise the heads which will grow from the crown will open
out instead of keeping firmly closed and conically shaped. On the top of
the light soil, manure (if it can be procured fresh, all the better)
should be placed to a thickness of about 12 inches, or even more. This
will cause the soil to warm slightly and hasten the making of the head.
Horse manure is better than cattle manure for the purpose. The heads
will be ready to cut in from 4 to 6 weeks. By putting in a batch at 10
day intervals, a succession of cuttings may be made from the bed. Store
the roots in dry sand until they are to be put in the bed.
Roots may also be forced in a Greenhouse or Conservatory by planting
under the benches or in a specially prepared place, but not too high a
temperature; say anywhere from 55 to 60 degrees F. To give more is
running the risk of getting spindly, weak heads. They may also be grown
in pots of say 12 inch drain. Place from five to six roots in a pot,
leaving the crown of the root exposed and place another pot inverted
closely over it, covering up the top hole, so as to keep the roots as
dark as possible. Water about once a day and in a temperature of from 55
to 65 degrees. It will take about one month, or even less before the
heads may be cut. After cutting they must be kept dark, else they turn
green quickly. The roots after being forced, indoors or outdoors, become
useless.
=Use.= The leaves can be used in every way that lettuce can, and are
delicious either alone, or in combination salads. It is beautifully
crisp, tender and has a delightful appetizing flavor of its own. Large
quantities are imported into this country from Europe every year and it
is found on the bill of fare of all First Class Restaurants during the
winter months.
Grown at home (and so easily grown at that) and served fresh and crisp
from the bed, its true qualities are doubly appreciated.
PREFACE
THIRD EDITION
[Illustration]
The suggestions and recipes of this cook book have been gathering
through the years from sources far and wide. Friends and neighbors have
contributed, personal experience has offered its lessons, thrifty
housekeepers in home departments of newspapers, reports of lectures, and
recipes given to the newspaper world, from teachers in the science of
cookery, have all added color or substance to what is herein written.
The recipes of the CHICAGO RECORD-HERALD, rich in material, have been
drawn on to a limited extent, credit is given to an owner of a recipe if
known, if not it is given to the paper. Compound recipes have been made
up from the study of several cook books. "The Cook's Own Book," "The
Household," "Practical Housekeeping." French and German recipes have all
in some degree been a source of supply to this compilation. We offer the
result to you, hoping it will fill a need, and though a wee thing among
its grown up sisters, that it will find a place, all its own, in your
esteem and good will.
The demand which has made a Third Edition now necessary is the best
proof that the volume has found favor, and the ever increasing love of
gardening finds its definite expression in this direction as in many
other new ones.
Chicago, January 9th, 1919
Chinese Cabbage--Pe Tsai
[Illustration]
A few years ago this delicious vegetable was introduced into this
country, though it has been well known and extensively cultivated in
China for a long time.
We have grown it at our trial grounds two seasons and have found it a
novel, easily grown delicious vegetable. In shape it resembles a giant
cos lettuce forming a head some fifteen inches long.
When nearing maturity the outer leaves should be tied up to blanch the
heart and when cut two weeks later and the outer leaves removed, appears
as a grand oblong solid white head, of crisp tender leaves. We have
noticed that late sowing i. e. July gives the largest and best heads.
Sown earlier it runs to seed.
=Plant= in rows 1 ft. apart, with 2-1/2 or 3 ft. between the rows. Water
and cultivate freely. For Winter use store same as cabbage, keep from
freezing.
=Uses.= The heads may be cut into convenient sizes and served like
lettuce, but is we think, more delicious, when cooked like cabbage and
served up in any of the many ways that cabbage is.
Sea Kale
An easily grown vegetable, especially valuable when forced during the
winter months.
To raise from seed sow in April, lift the roots in Fall and plant out
the following Spring in rows 2 ft. apart.
Sea Kale needs well dug, well manured soil and plenty of water. We
recommend planting roots (3 year old preferably). Cover the bed with
light blanching material, 7 or 8 ins. deep and cut same as Asparagus
(Coal ashes is what is usually used for Seakale). It should be ready to
cut in 6 or 8 weeks. To get it early, plant 3 roots in hills 4 ft.
apart. Place an old bucket or box over the hill and cover all over with
fresh stable manure. The heat from the manure will make cutting possible
in 2 or 3 weeks; 4 or 6 buckets or boxes may be used and transferred to
other hills when first hills are through. (Roots can be procured in the
Fall.)
=Forcing Inside.= Plant 3 to 5 roots in an 8 in. pot and invert a similar
pot over it and cover the hole in the top. Place under bench in
conservatory or Greenhouse, or in a warm basement where 50 or 60 degrees
may be maintained. Water every day. Cutting should be made in from 18 to
21 days, according to heat maintained.
=Use.= Seakale is considered a great delicacy, the young shoots when
cooked are more tender than the youngest Asparagus. They are usually
cooked whole and served with white (cream) sauce as Asparagus, or may be
chopped up and cooked like celery and served in the same manner. It has
a nice buttery flavor of its own, that has to be tasted to be
appreciated, a flavor that will take with the household. We do not
hesitate to say that if once grown the demand will soon exceed the
supply.
Vegetables are at their best in their own season, just as nature
develops them, not as man forces them. Gathered not quite full grown
with the dew of the morning upon them, they are solid, tender, juicy,
sweet and full of flavor, fit for a feast of the gods. But the
crispness, sweetness and fresh flavors are fleeting, and few but owners
of, and neighbors to gardens know the prime flavors of the fruits and
vegetables upon their tables. Therefore in selecting vegetables for your
table choose first the freshest possible, select medium sized and not
overgrown ones, though small sized turnips and large rutabagas are best,
egg-plants should be full grown, but not ripe. If vegetables are not
fresh refresh them by plunging them into cold salt water an hour before
cooking. Old potatoes should be pared as thin as possible and be thrown
at once into cold salt water for several hours, changing the water once
or twice. Wipe plunged vegetables before cooking. Old potatoes are
improved by paring before baking. Irish or sweet potatoes, if frozen,
must be put into bake without thawing. Onions should be soaked in warm
salt water an hour before cooking to modify their rank flavor. Lettuce,
greens, and celery are sometimes best cleaned by using warm water,
though they must be thrown at once, when cleaned, into cold water. To
steam vegetables is better than to boil them, their flavors are held
better, they are less liable to be water-soaked and their odors are
confined instead of escaping through the house. If they are to be boiled
always draw fresh water. Mrs. Rorer says, "Soft water should be used for
dry vegetables, such as split peas, lentils and beans, and hard water
for green ones. Water is made soft by using a half teaspoonful of
bi-carbonate of soda to a gallon of water, and hard by using one
teaspoonful of salt to a gallon of water." As soon as the water boils,
before it parts with its gases, put in the vegetables. Use open vessels
except for spinach. The quicker they boil the better. As soon as tender,
take them out of the water, drain and dress for the table. Never let
them remain in the water after they are once done. Fresh vegetables boil
in about 1/3 of the time of old ones. A little bi-carbonate of soda
added to the boiling water before greens are put in will serve to keep
their color. A pinch of pearl ash put into boiling peas will render old
yellow ones, quite tender and green. A little sugar improves beets,
turnips, peas, corn, squash, tomatoes and pumpkins, especially if they
are not in prime condition. A little lime boiled in water improves very
watery potatoes. A piece of red pepper the size of a finger nail, a
small piece of charcoal or even a small piece of bread crust, dropped in
with boiling vegetables will modify unpleasant odors. Vegetables served
with salt meats must be boiled in the liquor of the meat after it has
been boiled and removed. Egg-plant and old potatoes are often put on to
cook in cold salt water. It is claimed that onions, carrots, and turnips
cook quicker if cut in rings across the fiber. Clean all vegetables
thoroughly to remove all dirt and insects. To free leaves from insects,
throw vegetables, stalk ends uppermost, into a strong brine made by
putting one and one half pounds of salt into a gallon of water. Leave
them in the brine for two or three hours, and the insects will fall off
and sink to the bottom.
BOILED ARTICHOKES.
The edible part of a French Artichoke is the base of the scales and the
bottom of the artichoke. The Jerusalem artichoke is a genuine tuber
something like a potato. They are differently treated in preparation for
cooking, but are cooked similarly. To prepare a French artichoke for
boiling, pull off the outer leaves, cut the stalks close to the bottom,
wash well and throw into cold salt water for two hours. To boil, plunge
them into boiling salted water, stalk end up with an inverted plate over
them to keep them down. Boil until very tender, season well, drain and
arrange on a dish with tops up. Pour over any good vegetable sauce. (See
Sauces.) To prepare Jerusalem artichokes for boiling pare and slice thin
into cold water to prevent turning dark, boil in salted water, season
and serve with drawn butter or a good sauce.
CREAMED ARTICHOKES.
Slice six artichokes, boil in salted water and when tender, drain. Brown
slightly in a saucepan one tablespoonful of butter and a dessert
spoonful of flour, add a cup of rich milk, season with a half
teaspoonful of salt, the same amount of sugar and a dash of pepper; boil
two minutes, then stir in two eggs well beaten in two tablespoonfuls of
milk, add the artichokes and the juice of half a lemon and let simmer
three minutes longer; when dished up sprinkle one-third of a salt spoon
of pepper over them and serve hot.
FRIED ARTICHOKES.
Boil and drain six artichokes, season with a sprinkling of vinegar, a
little salt and pepper and stand them aside for an hour; beat an egg,
add to it a tablespoonful of warm water, dip each slice in this, then in
flour and fry in hot fat. Serve with Sauce Tartare. (See Sauces.)
MRS. S. T. RORER.
ARTICHOKES A LA LYONNAISE.
Boil, drain, put into a saucepan with melted butter and sweet oil and
brown on both sides, season with salt. Add a half cupful of meat stock,
thicken with a little flour and butter, and boil three minutes, squeeze
a little lemon juice into it, add a sprinkling of parsley and a dash of
pepper, pour over the artichokes and serve.
FRENCH RECIPE.
PICKLED ARTICHOKES.
Parboil artichokes, and pour over good strong vinegar. They make
excellent pickles.
ARTICHOKE SOUP.
Slice into cold water to keep the color, boil an hour or more in two
quarts of water, season highly with butter, pepper and salt, and just
before taking up, add a cup of cream.
ARTICHOKES A LA VINAIGRETTE.
Pare and throw into cold water at once. When ready for use cut into thin
slices, arrange them on lettuce leaves and serve with a French dressing.
(See Salad Dressing.)
AMBUSHED ASPARAGUS.
[Illustration]
Use one quart of the tender tops of asparagus, and be rid of the white
part, which will not cook tender, boil and drain. Cut off with care the
tops from rolls or biscuits a day old, scoop out the inside, and set the
shells and tops into the oven to crisp. Boil a pint of milk, and when
boiled stir in four eggs well whipped. As it thickens season with a
tablespoonful of butter; salt and pepper to taste. Into this mixture put
the asparagus cut up into small pieces. Fill the shells, replace the
tops, put into the oven for three minutes and serve very hot.
BAKED ASPARAGUS.
Choose the freshest asparagus possible, trim the tops, scrape or peel
the stalks, cut them into equal lengths and tie into small bunches; boil
in salted water, drain, cut into inch pieces and put into a buttered
baking dish; pour over a white sauce, (See Sauces) cover the top with
grated cheese and bread crumbs, and bake until a golden brown.
BOILED ASPARAGUS.
Prepare as for baked asparagus, and when boiled tender in salted water,
pour over a drawn butter sauce; or prepare a sauce from the water
drained from the asparagus by thickening with one tablespoonful of
butter, one tablespoonful of flour and the beaten yolk of an egg, to
which add seasoning and lemon or nutmeg to suit taste.
ESCALLOPED ASPARAGUS.
Make alternate layers of boiled asparagus, a sprinkling of chopped hard
boiled eggs and a sprinkling of grated cheese until the baking pan is
full, having asparagus the top layer. Make a well seasoned milk gravy
and pour gradually into the pan that it may soak through to the bottom,
cover the top with bread crumbs and a light sprinkle of cheese; bake
until a light brown.
FRIED ASPARAGUS.
Parboil the asparagus, dip in egg, then in bread crumbs, or use a batter
and fry in hot fat. Sprinkle with salt and serve.
ASPARAGUS WITH EGGS.
Put boiled asparagus into a heated baking dish, season well, break eggs
over it and put into the oven until the eggs are set, or beat the yolks
and whites of four eggs separately; mix with the yolks two tablespoonfuls
of milk or cream, a heaping teaspoonful of butter, salt and pepper, and
lastly the beaten whites of the eggs; pour all over the asparagus and
bake until the eggs are set.
ASPARAGUS OMELET.
Make a plain omelet and when the eggs are firming, lay over one half of
it hot seasoned tops of asparagus, and fold over the other half.
ASPARAGUS SALAD.
Drain boiled asparagus and set on ice until used. Make a bed of crisp
tender lettuce leaves, lay on these slices of fresh solid tomatoes, and
over these a layer of asparagus: pour over all a French or mayonnaise
dressing. (See Salad Dressing.)
ASPARAGUS SOUP.
Boil tips and stalks separately, when the stalks are soft, mash and rub
them through a sieve. Boil a pint of rich milk, thicken it with a
tablespoonful each of butter and flour and add the water in which the
asparagus was boiled and the pulp. Season with salt, pepper, a very
little sugar, and lastly a gill of cream, add the tips, boil all
together a minute and serve with toast or crackers.
STRING BEANS AND APPLES.
[Illustration]
Take three parts of string beans to one part apples. Break the beans
into small pieces, pare and quarter the apples. Boil the beans in salted
water until soft, and drain. Mix a tablespoonful each of butter and
flour in a saucepan, and add to this, three tablespoonfuls each of
vinegar and water and season with salt. Pour over the beans and let cook
until they are well seasoned. Boil the apples and add thin slices of
lemon. When all is ready add the apples to the beans without too much
juice. Serve either hot or cold.
GERMAN RECIPE.
FAVRE BEANS.
Beans and oysters form this dish. Cook the beans until tender and they
must not be dry either. Put an inch thick layer of beans in a baking
dish, sprinkle with salt, pepper and bits of butter, cover with a layer
of raw oysters, then beans, seasoning and oysters again, and so continue
until the dish is full. Sprinkle cracker dust or bread crumbs thickly
over the top, strew over bits of butter and bake in a well heated oven
three-quarters of an hour. Do not let the top get too deep a brown.
FRICASSEE OF BEANS.
Steep one pint of haricot beans for a night in cold water, then remove
them, drain and put on the fire with two quarts of soft water. When
boiling allow the beans to simmer for another two hours. While they are
cooking thus, put on in another saucepan two ounces of butter, an ounce
of parsley (chopped) and the juice of one lemon, and when the butter has
quite melted throw in the beans and stir them round for a few minutes.
To be served with rice.
HARICOT BEANS.
Soak a pint of beans over night, cook the next morning until perfectly
soft, strain through a sieve and season with one teaspoonful of salt and
a saltspoonful of pepper. From this point this mass is capable of many
treatments. It is made into a plain loaf sprinkled with bread crumbs,
dotted with butter and baked, or it is mixed with a cream sauce and
treated the same way, or it is made into a plain croquet, dipped into
batter and fried, or it is seasoned with a tablespoonful of molasses,
vinegar and butter and made into croquets, or it is mixed with a French
dressing and eaten while it is warm as a warm salad.
LIMA BEANS.
After shelling a quart of lima beans, cook in boiling salted water until
tender, then stir in a lump of butter the size of an egg and pepper and
salt to taste; or season with milk or cream, butter, salt and pepper, or
melt a piece of butter the size of an egg, mix with it an even
teaspoonful of flour, and a little meat broth to make a smooth sauce.
Put the beans in the sauce and let them simmer very slowly for fifteen
minutes. Just before serving add a tablespoonful of chopped parsley and
salt and pepper to taste.
STRING BEANS BOILED.
Take the pods as fresh and young as possible and shred them as finely as
a small knife will go through them, cutting them lengthwise. Put into
salted water and boil until tender. Then drain and serve with plenty of
sweet butter, and they will be as delicate as peas. If one likes
vinegar, a little of it will improve the dish.
STRING BEANS PICKLED.
Boil beans until tender, and then put into strong vinegar; add green
peppers to taste.
STRING BEAN SALAD.
Cook the beans in salted water, drain and season while warm with salt,
pepper, oil and vinegar. A little onion juice is an improvement. (See
French Salad Dressing.)
STRING BEAN SOUP.
Boil one pint of string beans cut in inch lengths, in one pint of veal
or celery stock and one pint of water, add a few slices of potatoes, a
stalk of tender celery chopped, half a small onion, two or three leaves
of summer savory and a clove. When soft rub through a sieve. Put in a
saucepan and cook together a tablespoonful of butter, a heaping
tablespoonful of flour and a pint of rich milk. Add this to the stock
and pulp, season with pepper and salt and serve.
WHITE NAVY BEANS CURRIED.
If the fresh kidney beans are not obtainable soak a pint of the dried
over night. Boil in two quarts of water for two hours or until tender.
Drain, when soft, and put into a saucepan with an ounce of butter, one
small onion chopped fine, one saltspoonful of salt and a
half-teaspoonful of curry powder. Toss the beans in this mixture for a
few moments over the fire; then mix smoothly a tablespoonful of flour
with a large cup of milk and season highly with a tablespoonful each of
chopped parsley, chopped bacon, tomato catchup and chutney, adding also
a saltspoonful of salt, and add to the beans; set the saucepan on the
back of the range and let the contents simmer three-quarters of an hour,
adding more milk if the curry becomes too thick. Serve with plain boiled
rice.
CHICAGO RECORD.
BAKED BEETS.
[Illustration]
Bake two large beets, take off the hard outside, and the inner part will
be surprisingly sweet. Slice and pour over a sauce made with two
tablespoonfuls of butter, juice of half a lemon, a half teaspoonful of
salt and a dash of pepper.
BEETS AND BUTTER SAUCE.
Boil three or four beets until tender in fast boiling water, slightly
salted, which must entirely cover them. Then scrape off the skin, cut
the beets into slices, and the slices into strips. Melt an ounce of
butter, add to it a little salt, pepper, sugar and a teaspoonful of
vinegar. Pour over the beets and serve. A small minced onion added to
the sauce is sometimes considered an improvement.
BEET SALAD.
Slice cold boiled beets; cut into neat strips, and serve with white
crisp lettuce; pour over a mayonnaise dressing; or slice the beets and
put in layers with slices of hard boiled eggs, or, with new potatoes and
serve on lettuce with French dressing garnished with water cress.
SWEET PICKLED BEETS.
Boil beets in a porcelain kettle till they can be pierced with a silver
fork; when cold cut lengthwise to size of a medium cucumber; boil equal
parts of vinegar and sugar, with a half tablespoonful of ground cloves
to a gallon of vinegar; pour boiling hot over the beets.
SUGAR BEET PUDDING.
The following recipe of Juliet Corson's was traveling the round of the
newspapers a few years ago:--Boil the beets just tender, peel and cut
into small dice. Take a pint of milk to a pint of beets, two or three
eggs well beaten, a palatable seasoning of salt and pepper and the least
grating of nutmeg; put these ingredients into an earthen dish that can
be sent to the table; bake the pudding until the custard is set, and
serve it hot as a vegetable. A favorite Carolina dish.
BOILED BORECOLE OR KALE.
[Illustration]
Use a half peck of kale. Strip the leaves from the stems and choose the
crisp and curly ones for use, wash through two waters and drain. Boil in
salted water twenty minutes, then pour into a colander and let cold
water run over it, drain and chop fine. Brown a small onion in a
tablespoonful of butter, and add the kale, seasoning with salt and
pepper, add a half teacupful of the water in which the kale was boiled,
and let all simmer together for twenty minutes. Just before taking from
the stove add a half cup of milk or cream, thickening with a little
flour. Let boil a moment and serve.
KALE GREENS.
These make excellent greens for winter and spring use. Boil hard one
half hour with salt pork or corned beef, then drain and serve in a hot
dish. Garnish with slices of hard boiled eggs, or the yolks of eggs
quirled by pressing through a patent potato masher. It is also palatable
served with a French dressing.
KALE ON TOAST.
Boil kale, mix with a good cream sauce and serve on small squares of
toast.
BROCCOLI.
Broccoli if not fresh is apt to be bitter in spite of good cooking.
Strip off all the side shoots, leaving only the top; cut the stalk close
to the bottom of the bunch, throw into cold water for half an hour,
drain, tie in a piece of cheese cloth to keep it from breaking and boil
twenty minutes in salted water. Take out carefully, place upon a hot
dish, pour over it a cream sauce and serve very hot; or it may be served
on toast.
BRUSSELS SPROUTS.
Wash in cold water, pick off the dead leaves, put them in two quarts of
boiling water, with a tablespoonful of salt, and a quarter teaspoonful
of bi-carbonate of soda. Boil rapidly for twenty minutes with the
saucepan uncovered, then drain in a colander, and serve with drawn
butter or a cream sauce.
BOILED CABBAGE.
[Illustration]
Slice a cabbage fine and boil in half water and half milk, when tender
add cream and butter. This is delicious.
A CABBAGE CENTER PIECE.
Take a head of cabbage, one that has been picked too late is best, for
the leaves open better then, and are apt to be slightly curled. Lay the
cabbage on a flat plate or salver and press the leaves down and open
with your hand, firmly but gently, so as not to break them off. When
they all lie out flat, stab the firm, yellow heart through several times
with a sharp knife, until its outlines are lost and then place flowers
at random all over the cabbage.
Roses are prettiest, but any flower which has a firm, stiff stem,
capable of holding the blossom upright will do. Press the stems down
through the leaves and put in sufficient green to vary prettily. The
outer leaves of the cabbage, the only ones to be seen when the flowers
are in, form a charming background, far prettier than any basket.
Roses are best for all seasons, but autumn offers some charming
variations. The brilliant scarlet berries of the mountain ash or red
thorn mingled with the deep, rich green of feathery asparagus, make a
delicious color symphony most appropriate to the season.
G. L. COLBRON.
CREAM SLAW.
Chop a crisp head of cabbage fine, place in the individual dishes in
which it is to be served; fill a cup with white sugar, moisten it with
vinegar, add a cup of sour cream beaten until smooth, mix thoroughly,
pour over the cabbage and serve at once.
CABBAGE A LA HOLLAND.
The following is a favorite dish in Holland:--Put together in a
saucepan, either porcelain or a perfect granite one, a small head of red
cabbage shredded, four tart apples peeled and sliced, one large
tablespoonful of butter or of drippings, a teaspoonful of salt, a half
teaspoonful of pepper, and a little sprinkling of cheese or nutmeg; stew
over a slow fire at least three hours. Mix together one tablespoonful of
vinegar, a little flour and one tablespoonful of currant jelly, just
before taking from the fire add this mixture to the cabbage, boil up
once or twice and serve.
RED CABBAGE PICKLE.
This is an improvement on saur kraut. Slice a large red cabbage in fine
shreds, place on a large platter and sprinkle well with salt; allow it
to stand three days and then drain. Heat enough vinegar to cover it
nicely, and put in one ounce of whole spices, pepper, cloves, allspice
and mace. Put the cabbage into a stone jar, pour the boiling vinegar
upon it, cover and let stand three days.
CABBAGE PUDDING.
Chop up small, enough white cabbage to fill a large baking pan when
done. Put it in a pot of boiling water that has been salted, let it boil
until tender, then drain thoroughly in a colander. In two quarts of the
cabbage stir half a pound of butter, salt and pepper to taste, one pint
of sweet cream and four eggs beaten separately. Add also, a pinch of
cayenne pepper; put in a pan and bake for half an hour.
PURITAN CABBAGE.
Take half of a small very solid head of white cabbage, cut into eighths,
from top to stem, without cutting quite through the stem so that it does
not fall into pieces; cover with cold water for one hour; then immerse
it in a porcelain kettle of rapidly boiling water, into which has been
dropped a teaspoonful of salt and soda the size of a pea. Cover the
vessel well and continue boiling for five minutes; drain, cover again
with fresh boiling water and let boil for eight or ten minutes longer.
Take out of water, draining, flat side down, on a hot platter for a
moment. Then turn right side up, allowing the slices to spread apart a
little, and drop slowly over it the following sauce: One tablespoon
butter and two tablespoons sweet cream, melted together. Select and have
ready to use at once, eighteen or twenty plump, good sized oysters,
dried on a towel. Take a double-wire gridiron and butter it well; spread
the oysters carefully on one side of the gridiron and fold the other
side down over them. Have a clear fire and broil them quickly, first one
side, then the other, turning iron but once. Dot them over the hot
cabbage, giving all a faint dust of curry powder and two or three dashes
of white pepper. This is a most dainty and delicious dish.
CHICAGO RECORD.
CABBAGE SALAD.
This salad requires about a pint and a half of chopped cabbage. The
cabbage should have the loose leaves removed, the stem cut out, and then
be laid in cold water twelve hours. Chop rather fine, pour over and mix
with it a boiled dressing. Heat three-quarters of a cup of milk and beat
two egg yolks with a fork. Mix with the egg a half-teaspoonful of
mustard, one half-teaspoonful of salt, a teaspoonful of granulated
gelatine that has been softened in a little cold water, a teaspoonful of
sugar and a few grains of cayenne. Cook a tablespoonful of butter and
flour together and add half a cup of vinegar. Now cook the milk and egg
mixture together like a soft custard and combine with the other part.
This dressing, if sealed tight, will keep a long time. When the cabbage
and dressing are mixed, fill little individual molds and set away to
cool. After-dinner coffee cups, wet in cold water, make good molds. Bits
of red beet or half an olive put in the bottom of the mold before the
cabbage is put in will make a pretty garnish when the salad is turned
out.
CHICAGO RECORD.
SOUR CABBAGE.
Beat one half-cupful of sour cream until smooth, add three
tablespoonfuls of vinegar, and one beaten egg, pour over chopped cabbage
raw or boiled, and mix thoroughly. Serve on lettuce.
STUFFED CABBAGE.
Use a savoy cabbage, open up the leaves and wash thoroughly in cold
water, put in salted boiling water and boil five minutes, then take out
without breaking, and put in cold water. Make a stuffing of sausage
meat, and bread crumbs which have been moistened and squeezed. To a half
pound of sausage allow one egg, two tablespoonfuls of minced onion
browned in butter, a pinch of parsley and four tablespoonfuls of minced
cooked ham. Drain, and open up the cabbage to the center, between the
leaves put in a half teaspoonful of the stuffing, fold over two or three
leaves, put in again and so continue until the cabbage is filled. When
finished press it as firmly as the case will allow, tie up in a piece of
cheese cloth and put into boiling water; boil two hours. Serve the
cabbage in a deep dish and pour over a cream sauce.
TURKISH CABBAGE.
Prepare the cabbage as above for stuffing, then cut out the stalk
carefully. Cut each leaf in pieces about three inches square and fold
into it a forcemeat of some sort, or a highly seasoned vegetable
dressing. These little rolls are arranged in layers in a saucepan and
are held in place by the weight of a heavy plate; a broth is then turned
over them and they are boiled half an hour over a moderate fire. Serve
in a hot deep dish and pour over a good sauce made from the broth in
which they were cooked.
CARROTS A LA CREME.
[Illustration]
Take a large bunch of very small new carrots, scrape them, tie them
loosely in a piece of coarse muslin and put into a saucepan almost full
of boiling water, to which has been added a small lump of beef drippings
and two ounces of salt. In about twenty minutes they will be tender,
when remove from the hot water and plunge for a moment in cold. Next
melt an ounce of butter in a saucepan and stir into this a dessert
spoonful of flour, a small quantity each of pepper, salt and cayenne,
also a little nutmeg and half a teacupful of cream. Remove the carrots
from the muslin, put them into the saucepan with the other ingredients
and let them simmer in them for a few minutes; then serve very quickly
while hot. Green peas and carrots mixed and dressed in this way make an
excellent variation.
CARROTS A LA FLAMANDE.
When par-boiled and drained, put the carrots into a saucepan with a
piece of butter, a small lump of sugar and as much water as may be
necessary for sauce; add some finely minced parsley and pepper and salt
to the taste. Let the carrots simmer until done (about fifteen minutes)
shaking them occasionally. Beat together the yolks of two eggs and two
tablespoonfuls of cream; stir this into the carrots off the fire and
serve.
CARROT CROQUETTES.
Wash six small, fine-grained carrots and boil until tender. Drain and
mash them. To each cupful add one-half spoonful of salt and one-fourth
as much pepper, the yolks of two raw eggs, a grate of nutmeg and one
level teaspoonful of butter. Mix thoroughly and set away until cold.
Shape into tiny croquettes, dip in slightly beaten egg, roll in fine
bread crumbs and fry in smoking-hot fat.
CHICAGO RECORD.
FRIED CARROTS.
When the carrots are boiled tender, slice them lengthwise. Into a frying
pan put one tablespoonful of butter, and when very hot put in the
carrots; brown them lightly on both sides, sprinkle them with salt,
pepper and a little sugar and garnish with parsley.
ESCALLOPED CARROTS.
Take six small fine-grained carrots and two small white onions, boil in
water until tender, from forty-five to sixty minutes, just enough water
to keep from burning. Do not scrape them, and the flavor will be
retained; do not cover them and the color will be preserved. When the
onions are tender remove them. When the carrots are done peel them and
slice thin. Put in baking dish a layer of carrots, sprinkle with salt
and pepper and dots of butter. Proceed in this way until you have used
all the carrots. Moisten with a cup of new milk, into which a beaten egg
has been carefully stirred, and a good pinch of salt. Spread over the
top a layer of bread crumbs and bake until a nice brown.
CHICAGO RECORD.
PRESERVED CARROTS.
Scrape carrots clean, cut into small pieces and boil with sufficient
cold water to cover them. Boil until tender, and put through the
colander, weigh the carrots, add white sugar pound for pound and boil
five minutes. Take off and cool. When cool add the juice of two lemons
and the grated rind of one, two tablespoonfuls of brandy and eight or
ten bitter almonds chopped fine to one pound of carrot. Stir all in well
and put in jars.
CARROT SOUP.
Boil a pint of carrots with a piece of butter about as large as a walnut
and a lump of sugar until they are tender. Press through a colander and
put into a pint of boiling milk, thickened with a tablespoonful each of
butter and flour, dilute this with soup stock or chicken broth, and just
before taking up add the yolks of two eggs well beaten and two
tablespoonfuls of cream.
BAKED CAULIFLOWER.
[Illustration]
Boil cauliflower in salt water, separate into small pieces, and put in a
baking dish, make a cream sauce and pour over it. Cover the mixture with
bread crumbs, dot with butter and bake a light brown.
BOILED CAULIFLOWER WITH WHITE SAUCE.
Cut off the stem close to the bottom of the flower and pick off the
outer leaves. Wash well in cold water and let it lie in salt and water
top downward for an hour to remove any insects which may be in the
leaves. Then tie in a cheese cloth or salt bag to prevent its going to
pieces, and put, stem downward, in a kettle of boiling water with a
teaspoonful of salt. Cover and boil till tender, about half an hour.
Lift it out carefully, remove the cloth and arrange, stem downward, in a
round, shallow dish. Pour over it a cream sauce.
FRIED CAULIFLOWER.
Take cauliflower cooked the day before, divide into small tufts, dip in
egg and roll in cracker or bread crumbs, or make a batter in the
proportion of one egg, two tablespoonfuls of milk and one tablespoonful
of flour. Beat the eggs very light before adding to the milk and flour,
and into this dip the cauliflower. Have the butter boiling hot in the
frying pan, put in the cauliflower and fry a light brown, garnish with
parsley.
PICKLED CAULIFLOWER.
Boil the cauliflower not too soft and break up into small tufts. Drain
and put into bottles with horse-radish, tarragon, bay leaves and grains
of black pepper. Pour over good cider vinegar and cork the bottle
tightly.
CAULIFLOWER SALAD.
This salad is what Mrs. Rorer terms delicious served with her favorite
French dressing. Take a head of cauliflower and boil in a piece of fine
cheesecloth. Remove from the cloth, drain and sprinkle over it two
tablespoons of lemon juice or vinegar and stand aside to cool. At
serving time break the head apart into flowerets, arrange them neatly on
a dish; sprinkle over a little chopped parsley or the wild sorrel; cover
with French dressing made as follows; put a half-teaspoon of salt and as
much white pepper into a bowl; add gradually six tablespoons of olive
oil. Rub until the salt is dissolved, and then add one tablespoon of
vinegar or lemon juice. Beat well for a moment and it is ready to use.
It is much better if used at once.
CAULIFLOWER SOUP.
Boil a head of cauliflower in water, or if convenient in soup stock or
chicken broth. If water is used add an onion. Lift out the cauliflower,
lay aside one half-pint of tufts. Mash the rest through a sieve using
the water in which it was boiled to press it through. Put one large
tablespoonful of butter over the fire in a saucepan and when melted stir
in a large tablespoon of flour. Stir this into the puree until of a
creamy consistency, add a pint of hot milk, a beaten egg, salt and
pepper to taste and a little grated nutmeg if liked. Add the reserved
tufts, simmer five minutes and serve.
CAULIFLOWER AND TOMATO SOUFFLE.
Boil cauliflower in salted water until tender, then drain and separate
into tufts. Put in a buttered baking dish a layer of tufts, then a layer
of tomatoes, salt and pepper the tomatoes. Continue these alternate
layers until the dish is full. Make a boiled sauce of two tablespoonfuls
of butter, one and one half-tablespoonfuls of flour, one cup of milk,
and the yolks of two eggs, lastly add three tablespoonfuls of grated
cheese and the beaten whites of the two eggs. Pour into the baking dish
and cover all with a layer of bread crumbs dotted with bits of butter.
Bake one half hour.
TO CRISP CELERY.
[Illustration]
Let it lie in ice water two hours before serving. To fringe the stalk,
stick several coarse needles into a cork and draw the stalk half way
from the top several times, and lay in the refrigerator to curl and
crisp.
CELERY A LA VERSAILLES.
Cleanse two or three heads of well-blanched celery and trim them nicely,
leaving on just as much of the stalk as is tender; parboil the vegetable
in well-salted water, then rinse in cold water and drain on a sieve.
Have about a pint of boiling white stock ready in a saucepan, lay in the
celery, with a large onion cut in quarters and a good seasoning of salt
and pepper, and cook very gently until the celery is quite tender, then
drain the vegetable carefully on a napkin so as to absorb the moisture,
and cut each head into quarters lengthwise. Fold the pieces into as neat
a shape as possible and make them even in size; mask them entirely over
with thick bechamel sauce and allow this latter to stiffen; then dip the
pieces in beaten egg, roll thickly in fine white bread crumbs, and fry
in boiling fat. When sufficiently browned, drain on blotting-paper, and
pile up high in the center of a hot dish covered with a napkin. Garnish
with sprigs of fried parsley and serve.
CELERY-POTATO CROQUETTES.
To a pint of mashed potatoes add half a teacup of cooked celery, season
with a tablespoon of butter, half a teaspoon of salt, a dash of white
pepper; add the yolk of one egg. Roll in shape of a small cylinder three
inches long and one and a fourth inches thick. Dip them in the beaten
white of egg, roll in cracker or bread crumbs and fry.
CHICAGO RECORD.
CELERY AU GRATIN.
Wash and trim four heads of celery; set in a stewpan with a teaspoonful
of vinegar, salt and cold water; boil until tender and drain dry. Make
some sauce with a tablespoonful of butter, the same quantity of flour
and half a pint of milk. Cook while stirring till it thickens; add the
yolk of one egg and a tablespoonful of grated cheese; stir the sauce,
but do not let it boil. Arrange the celery in a pie dish, sprinkle bread
crumbs over and little bits of butter; cover with sauce and brown in the
oven. Serve in the dish in which it is cooked.
CHICAGO RECORD.
CELERY SALAD.
Take the inner and tenderest heads of three stalks of celery, cut them
into strips an inch long and about the thickness of young French beans.
Rub the salad bowl lightly with shallot. Mix the yolks of two hard
boiled eggs with three tablespoonfuls of salad oil, one of tarragon
vinegar, a little mustard and pepper and salt to taste. Add the celery
to this sauce, toss well with two silver forks, garnish with slices of
hard boiled eggs. If you have any cold chicken or turkey, chop it up,
and mix with some of above in equal proportions; or a few oysters will
be a great addition.
STEWED CELERY.
After celery is cut up and soaked in cold water for fifteen minutes,
then cooked until tender, it must be drained in the colander, thrown
into cold water to blanch and become firm, and then thoroughly heated in
a white sauce. If the cold bath is neglected the result will be flat and
discolored instead of white and crisp.
CELERY SOUP.
The ingredients are two heads of celery, one quart of water, one quart
of milk, two tablespoonfuls of flour, one teaspoonful of salt, two
tablespoonfuls of butter and a dash of pepper. Wash and scrape celery
and cut in half inch pieces, put in boiling water and cook until soft.
Mash the celery in the water in which it is boiled and add salt and
pepper. Let the milk come to a boil; cream together the butter and flour
and stir the boiling milk into it slowly; then add celery and strain
through a sieve mashing and pressing with the back of a spoon until all
but the tough fibres of the celery are squeezed through. Return the soup
to the fire and heat until it is steaming when it is ready to serve.
BOILED CELERIAC.
Pare the roots and throw them into cold water for one half hour. Cut
into squares, boil in salted water until tender and serve with a butter
or cream sauce.
CELERIAC SALAD.
Boil the roots in salted water, throw into cold water and peel; slice,
serve on lettuce leaves and pour over a French or mayonnaise dressing.
(See Salad Dressing.)
CHERVIL SALAD.
Clean the leaves thoroughly in cold water and shake to drain. Serve with
French salad dressing. The leaves are aromatic and are used for
seasoning dressings, salads, sauces and soups and also for garnishes.
CREAM CHICORY.
Clean well and boil several heads of chicory, drain and cool; squeeze
out the water from the chicory and mince it; melt some butter in a
saucepan and cook until the moisture has evaporated; sprinkle with flour
and add hot milk; boil up stirring all the time; season, and cook on
back of the stove fifteen minutes; serve with croutons or bits of toast.
FRENCH RECIPE.
CHICORY SALAD.
Wash and shake well; select the white leaves and cut in one or two inch
lengths. In the salad bowl mix the oil, salt and vinegar then add the
chicory and mix vigorously with a wooden fork and spoon; add the vinegar
sparingly--1-1/2 tablespoons of vinegar to 6 of oil. A crust of bread
rubbed with garlic is usually added, but the bowl itself may be slightly
rubbed with a cut clove.
FRENCH RECIPE.
CITRON PRESERVES.
Select sound fruit, pare and divide them into quarters, and cut each
quarter into small pieces, take the seeds out carefully; the slices may
be left plain or may be cut in fancy shapes, notching the edges nicely,
weigh the citron, and to every pound of fruit allow a pound of sugar.
Boil in water with a small piece of alum until clear and tender; then
rinse in cold water. Boil the weighed sugar in water and skim until the
syrup is clear. Add the fruit, a little ginger root or a few slices of
lemon, boil five minutes and fill hot jars. Seal tightly.
CITRON PUDDING.
Cream together half a cup of butter and one cup of sugar; add the well
beaten yolks of five eggs, the juice and grated peel of one lemon, and
whip until very light, then add the whites beaten to a froth alternately
with two full cups of flour, through which must be sifted two even
teaspoonfuls of baking powder. Butter a mold lavishly, line it with
strips of preserved citron, using a quarter of a pound for a pudding of
this size, put in the batter, cover and set in a pan with boiling water
in a good oven. Keep the pan nearly full of boiling water and bake
steadily one and one half hours. Dip the mold in cold water, turn out
upon a hot dish, and eat at once with any kind of sweet pudding sauce.
The mold must not be filled more than two thirds full, in order to give
the pudding a chance to swell.
SWEET PICKLED CITRON.
One pound of sugar and one quart of vinegar (if too strong dilute with
water) to every two pounds of citron. Boil the vinegar, sugar and spices
together and skim well. Then add the citron and cook until about half
done. Use spices to suit taste.
CORN CHOWDER.
Chop fine one-quarter pound of salt pork, put in a kettle, and when well
tried out add two white onions sliced thin. Brown lightly, then add one
pint of raw diced potatoes, one can of corn, chopped fine, and
sufficient boiling water to cover. When the potatoes are tender stir in
two tablespoonfuls of flour, blended with one of butter, one teaspoonful
of salt and saltspoonful of white pepper and one quart of boiling milk.
Simmer five minutes longer, add one cupful of hard crackers, broken into
bits, and serve.
MISS BEDFORD.
CHICKEN WITH CORN OYSTERS.
Clean and joint a chicken, one weighing about three pounds, as for
fricassee. Wipe each piece with a damp cloth, dip in slightly beaten
egg; then roll in seasoned fine bread crumbs. Arrange in a deep dish,
and bake in a very hot oven for forty-five minutes, basting every ten
minutes with melted butter. While the chicken is baking chop one cup
full of cold boiled corn fine, add to it one beaten egg, one-quarter of
a teaspoonful of salt, a dash of pepper, one tablespoonful of milk, two
tablespoonfuls of flour and one-quarter of a teaspoonful of baking
powder. Heat one tablespoonful of drippings in a pan, drop the batter in
in spoonfuls, and brown quickly on both sides. Prepare a sauce with one
tablespoonful of butter, blended with one of flour and one cupful of
chicken stock (made from the neck and wing tips), one-half of a cupful
of cream, one teaspoonful of lemon juice, a saltspoon of salt,
one-quarter as much pepper and the yolks of two eggs. Do not add the
eggs and cream until just before it is taken from the fire. Arrange on a
warm, deep platter. Garnish with the corn oysters and sprigs of parsley.
Serve the sauce in a boat.
CHICAGO RECORD.
CREAM OF CORN.
Use one can of corn for one quart of soup. Crush it thoroughly with
pestle or potato-masher to free the pulp from the tough outside coating;
rub through a fine colander, then through a sieve. Add one teacupful of
cream to the strained pulp and enough milk to make a quart altogether.
Put in a dash of cayenne pepper, a piece of butter the size of a
filbert, and salt to taste--it requires a surprising amount of salt to
bring out the flavor. Use a double boiler as it burns easily. Serve very
hot stirring well before taking up.
MRS. THOMPSON.
GREEN CORN FRITTERS.
Cut the corn from three good sized ears and chop it slightly. Add one
well beaten egg, one-half cup of milk, one tablespoonful of sugar,
one-half teaspoonful of salt, one-quarter teaspoonful of pepper, and
flour enough to make a thin batter. Put one teaspoonful of baking powder
in the flour, fry to a golden brown in boiling fat.
CORN OMELET.
Take cold boiled corn and after cutting the grains through the middle,
scrape it from the cob. Make a plain omelet, and have the corn with very
little milk heating in a saucepan, seasoning to taste. When the omelet
is ready to turn, put the corn by spoonfuls over half the top, and fold
the omelet over. Serve at once.
GREEN CORN PUDDING.