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HOW TO COOK VEGETABLES. •
RORER.


THIRD EDITION.

ga)
How COOK
Leto
an
VEGETABLES
Mrs.S.Bages
PRINCIPAL
PHILADELPHIA
(OOKING
SCHOOL
Y PUBLISHED BY
JBLISHED BY
JW-ATLEE:BURPEE&Co
PHILADELPHIA
TASCOS





HOW TO COOK
VEGETABLES.
BY
MRS. S. T. RORER,
PRINCIPAL OF THE PHILADELPHIA COOKING SCHOOL; EDITOR OF “TABLE TALK";
AUTHOR OF MRS. RORER'S COOK BOOK, ETC., ETC.
THIRD EDITION.

. 1892.
PUBLISHED BY
W. ATLEE BURPEE & CO., SEED GROWERS,
Nos. 475 AND 477 North FIFTH STREET,
Nos. 476 AND 478 YORK AVENUE,
PHILADELPHIA.


THE NEW YORK
PUBLIC LIBRARY
- 534937
ASTA, LENOX AND
TIDERE FOUNDATIONS.
COPYRIGHT, 1890,
By W. ATLEE BURPEE & CO.,
Philadelphia, PA.
ver e cu
PRESS OF WM. F. FELL & CO.,
1220-24 SANSOM STREET,
PHILADELPHIA.


PUBLISHER'S PREFACE.
The frequent receipt of inquiries as to the method of
using certain Vegetables which are not generally grown in
America suggested to us the advisability of having prepared
a book on How to Cook VEGETABLES. With this end in
view we communicated with Mrs. S. T. Rorer early last
Summer, with the result now before you.
Mrs. Rorer needs no introduction to the Housekeepers
of America. As Principal of the Philadelphia Cooking
School, Editor of Table Talk and Author of Mrs. Rorer's
Cook Book, she is known throughout the United States. ,
All the recipes published on the following pages have been
carefully tested by Mrs. Rorer, and can scarcely fail to
prove satisfactory if the directions are carefully followed.
We trust the publication of this little book will increase
the consumption of Vegetables and extend the varieties in
general use.
In order to prevent needless correspondence from the
book trade would state that “How to Cook Vegetables"
is not published for sale, but for distribution among our
customers, as a premium, on the following conditions :-
Any purchaser of Seeds, Bulbs or Plants to the amount of
$3.00 is entitled to receive, if a request accompanies the
order, a copy bound in paper covers, while every purchaser
to the amount of $5.00 is entitled to receive a copy sub-
stantially bound in cloth.
W. ATLEE BURPEE & CO.
Philadelphia, Jan. 17, 1891.
vii


CONTENTS.
PAGB
PREFACE, . ...................... vii
How to Cook VEGETABLES, ............... 9
PICKLING, ..................... 50-75
CREAM VEGETABLE SOUPS, . ..
VEGETABLE SOUPS, .......
SALADS, .........................
SALAD DRESSINGS, ........
CANNING, . ..................
.....
SEASON FOR PICKLING, . ..... ............ 150
BILLS OF FARE, . .................... 158
viii


HOW TO COOK VEGETABLES.
Few things show the difference between comfortable and
slovenly housekeeping more quickly than the dressing of
vegetables. Potatoes, one of the most important of vege-
tables (served in nearly every household once a day), are
rarely cooked in a wholesome or even palatable manner;
out of every ten plates that come to the table but one will
be found perfect. All green vegetables should be freshly
gathered, washed in cold water, and cooked in freshly
boiled water until tender, not a moment longer. After
water has boiled for a time, it parts with its gases and be-
comes hard, and most vegetables are better cooked in soft
water. It is a well-known fact that all vegetables contain
ing casein, such as split peas, lentils, or beans, do not boil
soft or tender in hard water. The salts of lime, sulphate,
or gypsum which these seeds contain coagulate the casein,
which renders the seeds un palatable and unwholesome.
The solvent power of pure soft water has such an effect
upon these same vegetables when green that it will entirely
destroy the firmness, color and outside covering (skin),
allowing the juice to pass out into the water. Conse-
quently, it must be remembered that all green vegetables
must be cooked in hard water, and all dry vegetables in
soft. A teaspoonful of common salt added to a gallon of
water hardens it at once. A half teaspoonful of bicar-
bonate of soda to a gallon of water renders it soft. ...,
Young, green vegetables should be cooked in boiling,
salted water. Onions, if boiled in pure, soft water, are


HOW TO COOK VEGETABLES.
--
almost tasteless, and all the after-salting cannot restore to
them the sweet saline taste and the strong aroma which
they possess when boiled in salted water. c
If green vegetables become wilted, sprinkle them with
cold water. Do not soak them in salted water, as this
toughens them. Peas, beans, and lentils are the most nu-
tritious of all vegetable substances. They are said to con-
tain as much carbon as wheat, and almost double the
amount of nitrogen. The nitrogenous elements of these
vegetables, consisting chiefly of vegetable casein, shows
at once that we must arrange with care our daily bills of
fare; and housekeepers are frequently at a loss to know
just what kind of vegetables should be served with differ-
ent kinds of meats, game, and fish to make them combine
properly. A thorough acquaintance with these facts can-
not be too highly estimated, as it is not a matter of fashion,
but a necessity; for instance, if a man has baked beans for
his dinner, he should certainly have served with them pork;
bon. While we arrange our daily bills of fare in proper
proportions to satisfy each organ, peace and harmony pre-
vail in the system, but let us take too much liberty, and
serve mashed potatoes daily with our pork and see what
happens. An excitement is at once produced ; each organ
makes a strong effort to reject its enemy, and the whole
system becomes out of order. Still, we fail to read this
lesson of nature, teaching us to keep out of our stomachs
all things that overload and crowd any such organ.
serve potatoes with our lean beef, or (as I have said) pork
with our beans? Simply to nourish ourselves properly.
Bear in mind that during the process of living we use up
and cast away certain matter which must be replaced by
equivalent substances, and these substances must be found


HOW TO COOK VEGETABLES.
I1
in some of our own elements. Albumen must be replaced
by albumen, fibrine by fibrine, etc.
Dropping the scientific combination, there is a sense of
taste that must also be consulted, to keep up the appetite.
Certain vegetables seem particularly adapted to accompany
certain meats. Fancy, for instance, a dish of corn passed
with a fowl, or a dish of mashed turnips with boiled fish.
The sight of such a combination would rob a sensitive per-
son of appetite at once.
We serve, then (or should do so), potatoes with our
roasted beef, rice with our mutton, beans and apple sauce
with our pork, rice and peas with young chickens.
Cream vegetable soups should be accompanied with
squares of toasted bread; oyster and clam soups with
pickles and crackers. Croûtons go nicely with purées,
boiled rice with gumbo; sliced cucumbers and potatoes
should be served with fish. Where fish forms the main
meat dish of a dinner, tomatoes and macaroni may also be
served. Peas and tomatoes especially blend with ham and
sweetbreads; mushrooms with chicken and sweetbreads.
Corned beef is made more appetizing by a dish of carrots,
stewed turnips, cabbage, string beans, kohl-rabi, and may
also, be garnished with pickled beets. Roasted fowl may
have as a garnish rice croquettes and baked tomatoes. Peas
and macaroni may also accompany.
Roast turkey—with cranberry sauce or acid jelly, peas,
tomatoes, or cauliflower. Spinach should be served with
lamb or mutton. Apple sauce or fried apples, sweet or
white potatoes, and tomatoes blend also with pork. With
baked or boiled ham, fried turnips, sweet or white potatoes,
broccoli or any of the cabbage family may be served.
Fried potatoes join nicely with beefsteaks, tornato sauce
with breaded chops and veal cutlets. Chicken croquettes
are pretty and appetizing with green peas or served with


I 2
HOW TO COOK VEGETABLES.
· lettuce or French dressing; lobster cutlets with lettuce,
water-cress, corn-salad and sorrel with French dressing.
Broiled or baked blackbirds may be served with the salad
course ; also frogs' legs and fried shrimps. Calves' liver
(baked) should have served with it squash, mashed potatoes
or stuffed egg plant. Stewed cucumbers, corn, lima beans,
· peas, tomatoes may be served with almost every kind of
meat. Bear in mind that corn must never accompany
poultry or game. Boiled mutton (of course) must have
caper sauce, boiled rice, cauliflower or stewed cabbage.
Fried cabbage goes nicely with stewed beef.
Remember that while vegetables are plentiful, cheap and
wholesome, they must never be served in too large quanti-
ties or in too great a number at one time. Cauliflower and
asparagus, for instance, are better served as a course, alone;
artichokes the same. Where fish is not easily obtained, a
nicely cooked vegetable may be served as a second course,
following the soup.
Turnips, carrots, parsnips and beets contain very little
nourishment. For this reason they should always be served
with concentrated food. They produce the necessary waste
for proper intestinal action.
FRENCH ARTICHOKES.
French artichokes have a large, scaly head, like the cone
of the pine tree.
Strip off the coarse, outer leaves, cut the stalks off about
an inch from the bottom, wash well in cold water. Throw
them in boiling water, add a teaspoonful of salt, and boil
gently until the outer leaves are tender (about one and a
half hours). Then take them from the fire, lift them care-
fully with a skimmer, place them upside down on a plate to
drain. Arrange in a circle on a heated dish, tops up (of


ARTICHOKES.
13
course), pour over them Béchamel or sauce Hollandaise,
or English melted butter sauce, and serve.
BAKED ARTICHOKES.
Boil six artichokes for one and a half hours, drain as
directed in preceding recipe. When thoroughly dry, tie
a thin slice of pork around each artichoke, put a slice of
onion on top and stand them in a baking dish. Chop fine
two ounces of bacon, put it in the frying pan with two
chopped shallots, six mushrooms, a tablespoonful of parsley,
and a half pint of stock. Bring to boiling point and pour it
into the centre of the artichokes, replacing the slice of
onion. Put them in a moderate oven and bake for three-
quarters of an hour. Then remove the slices of pork, dish
the artichokes, fill the centres with sauce Hollandaise and
serve.
FRIED ARTICHOKES.
Boil and drain six artichokes. Put them in a bowl,
sprinkle them with vinegar, and dust with salt and pepper,
and stand aside for one hour.
Break an egg into a soup dish, beat it lightly, add a
tablespoonful of warm water. Dip the artichokes first into
this and then into flour, and fry in smoking hot fat. Serve
with sauce Tartare.
. ARTICHOKES AS A BASIS FOR JARDINIÈRE
(of vegetables).
Remove the outer leaves of six artichokes, cut off the
tops and also the furze which adheres to the bottom. Boil
and drain them. While they are boiling prepare the
Macédoine.
Cut two small carrots and one turnip, into shapes, with
the vegetable cutter. Put them into a saucepan of salted


14
HOW TO COOK VEGETABLES.
:
water and boil until tender. In another saucepan boil a
small quantity of string beans; in another a dozen aspar-
agus tips or a few flowerets of cauliflower, and a half pint
of green peas. When these are done, drain, and mix them
carefully together. Make a half pint of Spanish sauce ;
mix them gently with it. When the artichokes are done,
drain, and trim them perfectly round. Fill them with the
Macédoine of vegetables and serve them as a garnish to
beef à la mode, fillet of beef, braised turkey or braised leg:
of mutton.
ARTICHOKES, à l'ITALIENNE.
Trim and boil the artichokes as directed for sauce Hol-
landaise. After they are drained, remove all the outer
leaves, using only the “ choke.” Arrange these in a circle,
one slightly overlapping the other, and pour over them
Italian sauce.
STUFFED ARTICHOKES.
12 artichokes,
72 pound of white meat of
2 tablespoonfuls of cream,
chicken,
I tablespoonful of chopped pars- 1 ounce of cooked ham,
ley,
Grating of nutmeg,
Salt and pepper to taste.
Boil and drain the artichokes; chop the chicken and
ham fine, and add to it all the other ingredients. Fill the
hollow part of the artichokes with this force-meat. Stand
them in a buttered baking pan, and bake them in a quick
oven fifteen minutes. Dish and pour around them plain
Cream Sauce.
JERUSALEM ARTICHOKES.
This vegetable is derived from a plant belonging to the
sunflower tribe, and is an entirely different production from
the French artichoke. The root was cultivated in Europe


ARTICHOKES.
15
before the common potato was introduced, but, unlike the
potato, this tuber resists the action of the frost and is cold-
sequently allowed to remain in the ground during the
winter, and is collected for use when required. On accoun:
of the absence of starch granules, it does not become mealy:
and dry, as the potato, and requires great care in cooking.
Of course, a vegetable remaining in a sodden, watery con.
dition is less digestible than a dry and mealy one.
The artichokes should be used while fresh, washed and
scraped, and thrown into cold water immediately, to pre-
vent discoloration. When ready to cook, throw them in
boiling water, and add a teaspoonful of salt, and boil for
forty minutes. Watch them closely, as they will become
hard and tough if over-cooked. Drain, and serve them
with Cream Sauce or sauce Hollandaise.
JERUSALEM ARTICHOKES (à la VINAIGRETTE).
Scrape the artichokes, throw them into cold water, and
when ready to serve, cut them into thin slices, with a silver
fork. Arrange them neatly on lettuce leaves and pour over
them the following sauce :-
Put a salt-spoon of salt into a bowl, add a teaspoonful of
water, stir until dissolved. Then add a tablespoonful of
vinegar and work in gradually three tablespoonfuls of oil.
If the oil floats and does not mingle with the vinegar, add
another tablespoonful. Stir or rub constantly for about
five minutes. Add a dash of cayenne and pour it over the
artichokes. This, of course, should be served at once.
JERUSALEM ARTICHOKES (à la LYONNAISE).
Scrape the artichokes, throw them into cold water; cut
them into slices, boil in salt water for twenty minutes.
Drain and dry on a towel.


ASPARAGUS.
17
Pour it over
half teaspoonful of salt and a dash of pepper.
the asparagus, and serve.
STEWED ASPARAGUS.
Wash the asparagus in cold water, cut into pieces about
one inch long, rejecting all the tougher parts. Put the
pieces in a kettle, covering them with boiling water, add a
teaspoonful of salt and boil thirty minutes; then drain in
a colander. When thoroughly drained return to the kettle,
dust the asparagus lightly with a tablespoonful of flour, add
two ounces of butter and half a pint of cream or milk, half
a teaspoonful of salt and a dash of pepper. As soon as this
comes to boiling point it is ready to serve. Do not stir it
or you will break the asparagus.
ASPARAGUS IN AMBUSH.
i quart of asparagus tips, i long, stale loaf of bread,
i pint of milk,
4 eggs (yolks),
I ounce of butter,
Salt and pepper to taste.
Wash the asparagus tips, throw them into boiling water,
add a teaspoonful of salt and boil fifteen minutes ; then
drain in a colander. Cut the bread into slices one and a
half inches in thickness, remove the crusts; mark out the
centre and remove the crumbs, leaving the slice in the form
of a perfectly square box, the walls and bottom about one
and a half inches thick. Brush the outside with melted
butter and put into a quick oven until a golden brown.
Fill the asparagus tips into the centres; arrange them on
a neatly folded napkin. Stand them in a warm place while
you make the sauce.
Put the milk on to heat in a double boiler, beat the yolks
of the eggs until light, then stir them into the hot milk;
stir until they just begin to thicken. Take quickly from the


18
HOW TO COOK VEGETABLES.
fire, add the butter, salt and pepper; pour this carefully into
the boxes and serve at once.
ASPARAGUS, à la HOLLANDAISE.
i bundle of asparagus, 2 ounces of butter,
2 tablespoonfuls of flour, Yolks of two eggs,
1 tablespoonful of lemon juice, 1 teaspoonful of onion juice,
I bay leaf,
1 tablespoonful of chopped parsley.
Wash, trim and boil the asparagus as directed for boiled
asparagus. When done, drain and arrange neatly in a flat
vegetable dish. Put the butter in a saucepan ; when melted,
add the flour; mix until smooth. Add a half pint of the
water in which the asparagus was boiled ; stir continually
until boiling ; add the bay leaf, onion, salt and pepper to
taste. Stand this over hot water for five minutes; strain,
add the parsley chopped fine, and the well-beaten yolks of
the eggs; take from the fire and add the lemon juice.
Pour this over the asparagus and serve as a vegetable course,
by itself.
ESCALLOPED ASPARAGUS.
i bundle of asparagus, 6 eggs,
2 ounces of butter,
2 tablespoonfuls of flour,
I pint of milk,
I level teaspoonful of salt,
A dash of white pepper, 12 cup of bread-crumbs.
Trim and boil the asparagus in salted water for twenty
minutes, drain; hard boil the eggs, remove the shells and
chop them fine. Put a layer of the asparagus in the bot-
tom of a baking dish, then a sprinkling of the hard boiled
eggs, another layer of asparagus and a sprinkling of egg,
and so continue until the dish is full ; have the last layer
asparagus. Put the butter in a saucepan, add the flour,
mix; add the milk; stir continually until boiling. Add
the salt and pepper. Pour this gently into the dish, wait.


STRING BEANS.
ing until it settles to the bottom ; sprinkle the bread-
crumbs over the top and, if you like, sprinkle over also a
tablespoonful of grated cheese. Bake in a quick oven until
the bread is golden brown (about fifteen minutes).
This dish may be served alone as a course, or in the
middle of a dinner as an entrée.
ASPARAGUS PEAS.
Cut the tops from one bundle of asparagus, throw them
into boiling, salted water and boil fifteen minutes; drain
in a colander. Then put into a saucepan with a tablespoon-
ful (one ounce) of butter, a teaspoonful of sugar, a half
teaspoonful of salt, a dash of pepper, four tablespoonfuls
of cream mixed with the yolk of one egg. Toss gently
over the fire for a moment and serve quickly in a heated
dish.
STRING BEANS.
14 peck of beans,
1 tablespoonful of butter,
Salt and pepper to taste.
Cut the blossom end of the bean and pull it back to
remove the string; then pare a thin strip from the other
edge of the pod. In this way only are you sure that every
string is removed. Cut the beans into pieces one inch long,
throw in clear, cold water for thirty minutes. Drain, put
in a saucepan of boiling water with a teaspoonful of salt
and one of butter; boil gently one hour. Drain, put them
in a vegetable dish, add the butter, salt and pepper.
The first butter is to soften the beans while boiling.
STRING BEANS WITH CREAM.
Prepare the beans as directed in the preceding recipe.
Put them in a saucepan of boiling water, add two ounces
of ham, and boil gently one hour. Drain, remove the


20
HOW TO COOK VEGETABLES.
hanı, return the beans to the saucepan. Add an ounce of
butter, a gill of cream and a palatable seasoning of salt and
pepper.
BAKED BEANS.
I quart of small, white soup I pound of pickled pork,
beans,
1 tablespoonful of molasses,
2 teaspoonful of mustard.
Soak the beans over night in cold water. In the morning
wash well in a colander, put them into a kettle of cold
water, bring quickly to boiling point; drain, throw this
water away and cover with freshly boiled water. Score the
rind of the pork and put into the kettle of beans; simmer
until you may blow the skin off the beans. To do this take
three or four beans in your hand, blow hard on them; if
the skin cracks they are done; remove and drain at once.
Put them into the bean pot, almost bury the pork in the
centre, allowing the scored part to remain above the beans.
Add a teaspoonful of salt to one pint of the water in which
the beans are boiled; then add to it the mustard and
molasses and pour over the beans. Put the lid on the bean
pot and bake in a moderate oven for from six to eight hours.
Add water as that on the beans evaporates. If you wish the
beans for Sunday morning's breakfast, it is best to bake in
a moderate oven all night.
As many persons are without bean pots and use an ordi-
nary iron baking pan for the operation, they must remem-
ber that the pan must be covered carefully and watched
closely, or the beans will break and become a soft, sticky mass.
Two hours is sufficient time to allow if you use a baking pan.
KIDNEY BEANS, à la MAÎTRE d'HOTEL.
Take one quart of freshly shelled kidney beans, cover with
boiling water, add a teaspoonful of salt and boil gently


BEANS.
21
until tender. This can be ascertained by pressing the
bean between the thumb and forefinger; if it mashes easily
drain at once. Put them back into the saucepan, add a
tablespoonful of butter, one tablespoonful of lemon juice;
chop a teaspoonful of parsley very fine, add to it one gill
of the liquor in which the beans were boiled, mix with it
one tablespoonful of flour, add to the beans. Stir very
gently until boiled and serve.
KIDNEY BEANS WITH BROWN SAUCE.
I quart of kidney beans,
I pound of soup meat,
I teaspoonful of salt,
2 tablespoonfuls of butter,
A slice of onion,
2 tablespoonfuls of flour.
Put the beans into a saucepan with the meat and cover
with boiling water, boil gently thirty minutes, then add a
teaspoonful of salt, and boil until tender. Put the butter
into a frying pan, and when very brown add the flour, and
brown again. Then add one pint of the water in which
the beans were boiled, stirring continually until boiling and
smooth, add the onion chopped fine, and a palatable sea-
soning of salt and pepper. Drain the beans, add them to
the sauce, simmer ten minutes and serve.
WHITE BEAN SAUTÉS.
This is a very good way of warming over cold beans.
Put two tablespoonfuls of butter into a frying pan, with a
teaspoonful of chopped onion and a tablespoonful of
chopped parsley. Put in the beans, shake over the fire
until the beans are thoroughly heated ; sprinkle with a tea-
spoonful of salt, a dash of pepper and the juice of half a
lemon. Serve very hot.


22
HOW TO COOK VEGETABLES.
RED BEANS.
I pint of beans,
I onion,
I carrot,
1 teaspoonful of sugar,
14 pound of bacon,
Salt and pepper to taste.
Soak the beans over night in cold water; in the morning,
wash, drain, put into a kettle with the bacon, onion, carrot
and sufficient cold water to cover; add an eighth of a tea-
spoonful of bicarbonate of soda, and boil gently until the
beans are tender (about one hour). When done, drain, put
them into a vegetable dish, add two ounces of butter, and
salt and pepper ; serve at once. The bacon may be cut in
thin slices and used as a garnish.
BEAN POLENTA.
I pint of small, white soup beans, 1 tablespoonful of butter,
1/2 tablespoonfuls of molasses, 1 tablespoonful of vinegar,
1/2 teaspoonful of French mustard, Salt and pepper to taste.
Wash the beans and soak them over night in lukewarm
water. In the morning, drain off this water, cover with
fresh, cold water, bring slowly to a boil, and boil slowly
one hour; drain again, cover with one quart of fresh,
boiling water, and boil slowly another hour. When done,
press through a colander, return to the kettle, add the
butter, molasses, mustard, salt, pepper and vinegar ; stir and
boil ten minutes. Serve in a vegetable tureen.
BEAN CROQUETTES.
I pint of white soup beans, 1 tablespoonful of molasses,
I tablespoonful of vinegar, 1 tablespoonful of butter,
Salt and cayenne to taste.
Boil the beans as directed in preceding recipe. When
done, drain and press the beans through a colander, then
add the other ingredients, mix well and stand away to


24
HOW TO COOK VEGETABLES.
half-pint of cream, let them boil up once and serve; or
they may be served with butter, salt and pepper.
All shelled beans, butter, kidney, case-knife and the
small French beans may be cooked in precisely the same
manner. The main point to be remembered is that all dry
beans must be cooked in soft water and all green beans in
hard water.
BOILED BEETS.
Wash carefully, but do not cut or scrape. If the skin is
broken before cooking, the juice will go out into the water
and the beets lose both flavor and color while cooking.
Young beets will cook nicely in one hour, old ones—Mrs.
Henderson says-require forever ; but four hours' cooking
will, as a rule, make them tender. If, however, they are
tough and wilted, as is frequently the case in mid-winter,
they should be soaked over night in cold water; if still
wilted, they will never become palatable or tender. Beets
should be put on to cook in boiling water and should be
taken from the water at the end of the time given, thrown
into cold water just a moment and the skin should be
rubbed off with a towel. Then cut into slices, dish, dust
with salt and pepper, pour a small quantity of melted butter
over them and they are ready to serve.
Beets that are left over should be put at once into cold
vinegar and used as pickles or as a garnish for potato salad.
BEETS WITH CREAM SAUCE.
Select sweet, white beets, and boil as directed in the
preceding recipe. When the beets are done, rub off the
skin and cut them into dice. Put them in a heated vege-
table dish and pour over Cream Sauce.


BRUSSELS SPROUTS.
TO PICKLE BEETS.
I dozen good sized beets,
2 quarts of vinegar,
4 ounce of mace,
14 ounce of ginger,
2 tablespoonfuls of grated horse-radish.
Boil the beets; when done remove the skins and cut
them into any shape you please. They are prettier cut and
gimped in the shape of wheels. Put them into a jar. Put
the vinegar into a porcelain-lined kettle, add the mace,
ginger and a salt-spoon of pepper. Bring to boiling point,
take from the fire, add the horse-radish and pour, while hot,
over the beets. Stand in a cold place and they will be
ready to use in twelve hours.
swISS CHARD OR SILVER BEET AS GREENS.
These are leaflets or mid-ribs of the white beet. Take
them while young and tender, wash, tie into bundles, boil
and dress precisely the same as asparagus on toast. Serve
with them, sauce Hollandaise or English drawn butter.
This makes one of the most delicate and delicious of
dishes.
BROCCOLI,
Pick off the leaves and cut the stalks close to the bottom
of the bunch; throw into cold water half an hour, then tie
in a piece of cheese-cloth to prevent breaking; put into a
kettle of salted, boiling water and boil twenty minutes.
Take out carefully, loosen the cheese-cloth, place the broc-
coli head up in a hot dish. Pour around it a half pint of
Cream Sauce and serve very hot.
BRUSSELS SPROUTS.
I quart of sprouts,
1 tablespoonful of salt,
2 ounces of butter,
2 tablespoonfuls of flour,
A dash of pepper.
Wash the sprouts and take off the dead leaves, throw


26
HOW TO COOK VEGETABLES.
them into boiling water, add the salt and boil with the
saucepan uncovered twenty minutes. Then drain into a
colander; turn them into a heated dish. Melt the butter,
add the flour, mix; add a pint of water in which the
sprouts were boiled, stir until boiling, add the pepper, one
tablespoonful of lemon juice, pour over the sprouts and
serve.
Sprouts may also be served boiled with plain melted
butter, salt and pepper, or boiled with Cream Sauce.
BRUSSELS SPROUTS, SAUTÉS.
Pick, wash and boil one quart of Brussels Sprouts ; drain
carefully, put them in a saucepan with two tablespoonfuls
of butter, toss over a quick fire for about eight minutes,
then add one tablespoonful of tarragon vinegar, one table-
spoonful of chopped parsley, and a palatable seasoning of
salt and pepper; serve very hot.
Sprouts may also be used, plain boiled, as a garnish for
braised meats.
BORECOLE OR KALE.
Wash half a peck of kale thoroughly in cold water,
changing the water as it becomes clouded, then pick over
carefully, cut off the roots, wash again, drain by picking
up in handfuls and shaking. Put this into a kettle with
one pint of boiling water, stand over the fire and cook for
thirty minutes; do not cover the kettle. Then drain in a
colander, turn into a chopping tray and chop fine; it can-
not be too fine. Put into a small saucepan, add two table-
spoonfuls of cream, one tablespoonful of butter and a pala-
table seasoning of salt and pepper, stir over the fire until
very hot. Serve on a heated dish, garnished with squares
of buttered toast.


CABBAGE WITH CORNED BEEF.
27
KALE WITH PORK.
Put a piece of salt pork into a kettle of cold water, allow-
ing it to boil fifteen minutes to a pound. Three-quarters
of an hour before it is done, have ready, washed and picked,
the necessary quantity of kale, put it on with the pork, do
not cover the kettle, and boil thirty minutes. When done,
drain, put the pork in the centre of the dish and the kale
around it; garnish with hard-boiled eggs. French dressing
may also be poured around it.
BOILED CABBAGE.
Select a heavy, white head of cabbage, remove the out-
side leaves, cut into quarters and, if the head is large, again
into eighths. Soak in cold water one hour, drain, cover
with boiling water, let stand fifteen minutes or until cool.
Press out this water gently and put the cabbage in a kettle
nearly filled with boiling water; the cabbage must be
covered or the odor will penetrate the entire house. Add
a teaspoonful of salt and a small piece of Chili pepper ;
cover, and boil three-quarters of an hour. If the cabbage
is old, it may perhaps require one hour's boiling. The
first scalding and the Chili pepper are supposed to diminish
the unpleasant odor usually thrown off; this we know-if
the directions are carefully followed, cabbage may be
cooked until thoroughly done, without the slightest odor in
the house. When the cabbage is done, drain and serve
with Drawn Butter or Cream Sauce.
CABBAGE WITH CORNED BEEF.
Wash the meat in cold water, put it into a large kettle
and cover with cold water ; simmer gently two hours or
fifteen minutes to a pound. In the meantime, remove the


CHARLESTON CABBAGE.
29
water and boil two hours. When done, carefully remove
the cloth, stand the cabbage in a deep, round dish, pour
over it Cream Sauce and serve very hot.
SCALLOPED CABBAGE.
72 head of cabbage,
2 ounces of butter,
2 level tablespoonfuls of flour, pint of milk,
4 eggs,
1 teaspoonful of salt,
Dash of pepper.
Wash and chop coarsely the cabbage, throw into a kettle
of boiling, salted water and boil twenty minutes, drain in
a colander. Have ready four hard-boiled eggs chopped
fine. Put two tablespoonfuls or two ounces of butter in a
saucepan ; when melted, add two level tablespoonfuls of
flour, add one pint of milk, stir continually until it boils;
add the chopped eggs, one teaspoonful of salt and a dash
of pepper. Put the cabbage in a baking dish, pour over
the sauce, sprinkle with bread crumbs and bake in a quick
oven fifteen minutes.
CABBAGE WITH PARMESAN CHEESE.
Remove the outer leaves and cut one head of Savoy cab-
bage in halves; throw into boiling, salted water and boil
twenty minutes. Drain and put carefully in a baking dish,
pour over a half pint of cream sauce, dust thickly with
grated Parmesan or other cheese, then with bread crumbs;
bake in a quick oven fifteen minutes.
CHARLESTON CABBAGE.
I head of cabbage,
4 tablespoonfuls of vinegar,
2 tablespoonfuls of sugar, 2 tablespoonfuls of olive oil,
72 pint of cream,
1 egg,
Salt and pepper to taste.
Select a hard head of cabbage, cut it into halves, then


HOW TO COOK VEGETABLES.
into eighths ; put into a kettle of boiling, salted water,
boil twenty minutes, drain. While it is boiling beat the
egg until well mixed, add to it the cream. Put the vinegar,
sugar, salt, pepper and oil into the saucepan, bring to boil-
ing point, add the egg and cream, mix thoroughly, add the
cabbage, cook one moment and serve very hot.
FRIED CABBAGE.
12 head of cabbage,
A palatable seasoning of salt and
2 tablespoonfuls of vinegar,
pepper,
2 ounces of butter.
Wash and chop the cabbage rather fine, put into a kettle
of salted, boiling water; boil twenty minutes and drain.
Return to the kettle, add butter, vinegar, salt and pepper;
stir until very hot and serve.
RED CABBAGE, à la FLAMANDE.
Take off the outer leaves of a hard head of red cabbage,
cut it in pieces, cover with boiling water, let stand fifteen
minutes ; drain and chop fine. Put this into a porcelain-
lined stewing pan with a tablespoonful of butter, one sliced
onion, one bay leaf, two cloves, one teaspoonful of salt and
a dash of pepper. Simmer slowly three-quarters of an hour,
stirring occasionally. Take out the bay leaf, add one table-
spoonful of fresh butter and serve at once.
Do not add water, as the cabbage will be sufficiently
moist to prevent scorching.
RED CABBAGE, GERMAN STYLE.
Trim the leaves from two small, solid heads of red cab-
bage, divide them in halves; place the flat side downward
on the table and cut the cabbage into slices a half inch
thick. Put two tablespoonfuls or two ounces of butter in


PICKLED RED CABBAGE.
31
a large frying pan; when hot put in the slices of cabbage,
add one teaspoonful of salt, three tablespoonfuls of vine-
gar, and one chopped onion. Cover the pan and place
over a moderate fire to cook gently one hour. Serve very
hot.
If care is taken in the preparation of this dish, it will be
delicious.
PICKLED CABBAGE.
Chop sufficient cabbage to make one gallon, add one
good-sized onion chopped, two red and two green peppers
cut in small strips. (The onion may be omitted if not
liked.) Put one layer of this in the bottom of a stone jar,
sprinkle over one teaspoonful of salt, then one of cabbage,
one of salt, and so continue until the cabbage is used. Cover
and stand away over night. Next day drain thoroughly in a
colander, pressing lightly; then put a layer of the cabbage
in the bottom of a jar, sprinkle over a few mustard seeds,
one or two whole cloves, then a layer of cabbage, dust
with pepper; again a layer of mustard seed and one or
two cloves, and so continue until the jar is nearly full.
Do not pack tightly. Cover with good cider vinegar,
waiting until it sinks to the bottom of the jar; then
cover again until the cabbage is thoroughly moistened
with vinegar. It is ready for immediate use and will keep
seven or eight days.
PICKLED RED CABBAGE.
Cut hard heads of red cabbage into fine strips, place at
once in a stone jar. Add to each layer, a half teaspoon-
ful of salt and about six whole allspice and pepper-corns.
Cover with cold vinegar and it is ready for immediate
use


STEWED CARROTS.
33
for food. It may be served according to any of the recipes
given for turnips; or, uncooked in slices—the same as
radishes.
PICKLED PARSLEY.
Select perfect, curly heads of parsley, wash thoroughly
in salt water, drain and shake till dry. Put into jars of
cold vinegar and to each quart allow two tablespoonfuls of
chopped horse-radish. Cover and stand away for use.
This is especially nice in winter when it is impossible to
get the fresh parsley, and may be used to garnish cold meat
dishes, deviled eggs, tomatoes or hot spiced meats. Fresh
green parsley may be used as a flavoring for sauces, soups,
and all kinds of braised meats, and is the prettiest of all
the garnishes.
PICKLED CARROTS.
Scrape and wash in cold water six good-sized carrots,
cut in slices cross-wise; throw them into a kettle of boil-
ing water, boil until tender, about three-quarters of an
hour. Drain, put in a jar and pour over them cold vinegar,
add one slice of onion, two bay leaves and a teaspoonful
of celery seed. They will be ready to use in twelve hours.
These pickled carrots make a delightful garnish for cold
meat dishes, potato salad, or may be served following soup
with celery, olives, etc.
STEWED CARROTS, No. 1.
Scrape and cut into cubes sufficient carrots to make one
pint. throw into a kettle of boiling water; cook three-
quarters of an hour, then drain. Put two tablespoonfuls
of butter in a saucepan, add a half pint of good stock
and one tablespoonful of sugar. Boil rapidly ten minutes,
take from the fire, add the beaten yolks of two eggs, a


34
HOW TO COOK VEGETABLES.
half teaspoonful of salt and a dash of pepper. Drain and
dish the carrots, pour the sauce over them while very hot.
STEWED CARROTS, No. 2.
3 good-sized carrots,
I teaspoonful of salt,
I tablespoonful of butter, I tablespoonful of four,
72 pint of milk,
Salt and pepper to taste.
Pare and quarter the carrots. Put them in a saucepan
and cover with boiling water; add the salt and let them
boil one hour and a half. When done, drain, place them
on a hot dish and stand over boiling water to keep warm.
Put the butter in a frying pan, let it melt; add the
flour and mix. Do not brown. Now add the milk, salt
and pepper. Stir until it boils and is smooth. Pour over
the carrots and serve.
CARROT MARMALADE.
Wash and boil until tender four pounds of young car-
rots, drain and peel, then press them through a colander,
put them into a porcelain-lined kettle with two pounds of
sugar and a pint of water, add a few pieces of chipped
lemon peel, the grated yellow rind of two oranges, a small
piece of ginger root cut into pieces and two bay leaves ;
simmer gently until the proper consistency and put away
in tumblers.
CAULIFLOWER WITH CREAM SAUCE.
Pick off the outer leaves, cut off the stem close to the
bottom of the flowerets; wash the head well in cold water,
then soak, the top downward, in a pan of clear, cold
water one hour. Place the head in a vegetable basket or
tie in a piece of cheese-cloth, stand in a kettle of boiling,
salt water, stems downward; cover the kettle and boil


STEWED CAULIFLOWER.
35
gently thirty minutes, or until the cauliflower is tender.
When done, lift carefully from the water; if in a basket,
simply turn it out. If in a cloth, remove the cloth and
stand the cauliflower in a round, shallow dish, stems
downward. If two heads are cooked, place them in a
platter, stems to the centre of the platter. Pour over
Cream Sauce and serve.
Cauliflower cooked this way may be served as a separate
course by itself.
STEWED CAULIFLOWER.
I head of cauliflower,
4 slices of bread,
I tablespoonful of butter, 6 mushrooms,
Yolks of three eggs,
1/2 teaspoonful of onion juice,
4 teaspoonful of pepper, I tablespoonful of flour,
72 pint of stock,
. Grating of nutmeg,
12 teaspoonful of salt.
For this select a cauliflower close and white. Pick off
the outer leaves and break apart the flowerets; wash well
in cold water, throw in a kettle of boiling water, add one
teaspoonful of salt and boil briskly until the stalks feel
tender (about twenty or twenty-five minutes). When done,
lift carefully with a skimmer, place them on the squares
of bread that have been toasted and buttered while hot.
Put the butter in a saucepan, add the flour, mix; add the
stock, stir continually until it boils; add the mushrooms
chopped fine, cook a moment longer. Take from the fire,
add the beaten yolks of the eggs, salt, pepper, nutmeg and
onion juice. Pour this around the cauliflower and serve
at once.
The sauce must not be boiled after the eggs are added or
it will curdle.


CELERY.
eres. Put the vinegar in a porcelain-lined kettle ; mix the
mustard and turmeric together, moisten with a little cold
vinegar, stir into the hot vinegar and continue until it be-
gins to thicken. Add the sugar, mustard seed and oil, and
stir again. Pour this while hot over the cauliflower. When
cool, put away in glass or stone jars, and it is ready to use.
FRIED CELERY.
Remove the green leaves from the celery and cut the
stalks into pieces five inches long. Cleanse thoroughly,
cover with boiling water, stand aside fifteen minutes; drain
and dry on a towel. Beat one egg without separating until
the white and yolk are thoroughly mixed, add one table-
spoonful of warm water. Take one cup of dry bread
crumbs, add a half teaspoonful of salt and a dash of pepper.
Dip the celery first in the egg and then in the crumbs; fry
until crisp, in smoking hot fat. Drain and serve hot.
This is a very nice accompaniment to poultry and game.
CELERY WITH TOMATO SAUCE.
Trim the green ends from six roots of celery; do not
separate the stalks, but cleanse the celery by plunging it in
and out of cold water. Trim the roots and see that the
celery is perfectly free from sand. Throw the bunches in
a kettle of boiling water; add one teaspoonful of salt
and boil twenty minutes. Drain, arrange on a flat dish,
roots all one way, pour over one pint of tomato sauce and
serve.
CELERY, à la FRANCAISE.
Wash and cut two roots of celery into pieces a half inch
long, throw into a kettle of boiling water; add a teaspoonful
of salt and boil twenty minutes. Drain in a colander. Put
one tablespoonful of butter in a saucepan and add a level


38
HOW TO COOK VEGETABLES.
tablespoonful of flour, mix until smooth; add a pint of
chicken stock, stir continually until it boils, add a half
teaspoonful of salt, a dash of pepper, a half teaspoonful
of onion juice and the celery. Cover and simmer gently
ten minutes. Serve very hot.
CELERIAC OR TURNIP-ROOTED CELERY.
Pare one dozen of the celeriac, throw into cold water for
thirty minutes. Then put in a saucepan, cover with boil-
ing water, add a half teaspoonful of salt and boil thirty or
thirty-five minutes. They should be tender when pierced
with a fork. When done, drain, cut in slices, dish, cover
with Cream Sauce and serve.
These roots also make a delightful salad dressed with
Mayonnaise.
STEWED CELERY.
- The green stalks that are not attractive on the table may
be used in this way :-
Scrape and wash them clean. Cut in pieces one inch
long, and soak in cold water for fifteen minutes; then put
them into a saucepan of boiling water, add a teaspoonful
of salt, and boil thirty minutes, or until tender. When
done, drain in a colander and throw into cold water while
you make the sauce. Put one tablespoonful of butter in a
frying-pan ; and, when melted, add one tablespoonful of
flour; mix until smooth; add a half-pint of milk and stir
continually until it boils; then add three tablespoonfuls of
the water in which the celery was boiled, salt and white
pepper to taste. Add the celery to this sauce, stir until
thoroughly heated through, and it is ready to serve.


40
HOW TO COOK VEGETABLES.
to boil, five minutes. Long boiling destroys both the color
and flavor of the corn and renders it indigestible. When
done, take out carefully with a skimmer, place on a corn-
cloth or napkin, throw the corners over to prevent the
steam escaping; serve immediately.
While perhaps it is rather unusual to give recipes “how
to eat,” it is certainly an art to know just how to eat corn.
Score every row of grains with a sharp knife, spread lightly
with butter, dust with salt, and with the teeth press out the
centre of the grains, leaving every hull fast to the cob.
Corn thus eaten will not cause trouble or produce indi-
gestion, as the hull is the only indigestible part. Small
wooden skewers with quills of paper may be stuck in the
ends of the cob and used as holders.
CORN BOILED IN THE HUSKS.
Remove the outer husks, leaving the cob covered with a
layer of the young, light husks. These must be opened,
of course, to enable you to take away the silk. Have ready
a kettle of boiling water, throw in the corn and boil, after
it begins to boil, ten minutes. When done, drain, serve
in a napkin or corn-cloth as before. Do not remove the
husks. Many persons think this the better way of boiling
corn, as the husks prevent the sweetness from being drawn
out into the water.
CORN FRITTERS.
I dozen ears of corn,
2 eggs,
72 pint of milk,
72 pound of flour,
72 teaspoonful of salt, 1 teaspoonful of baking powder,
2 dashes of pepper.
Score the corn down the centre of each row of grains,
then with a blunt knife press out the pulp, leaving the hull
on the cob. Never grate corn, as in that way you get all


SCALLOPED CORN.
41
the hull mixed with the pulp. To this pulp add the milk,
salt, pepper, yolks of the eggs and the flour. Beat well.
Beat the whites of the eggs to a stiff froth, add them to
the baking powder, stir carefully until thoroughly mixed.
Have ready a pan of deep lard, drop the mixture by spoon-
fuls into the boiling fat; brown on one side, then turn and
brown on the other. Remove each one with a skimmer,
drain on brown paper. Serve very hot.
Do not pierce the fritters with a fork, as it allows the
steam to escape and makes the fritters heavy, Canned corn
may be used, allowing one pint finely chopped.
STEWED CORN WITH TOMATOES.
Scald and peel six good-sized tomatoes, cut them in
pieces, put them in a porcelain-lined kettle with a table-
spoonful of butter and a slice of onion ; stew slowly thirty
minutes. Husk one dozen ears of corn, score down the
centre of each row of grains, press out the pulp; add it to the
tomatoes, cook ten minutes. Add another tablespoonful of
butter and a palatable seasoning of salt and pepper. After
adding the corn, watch carefully or the corn will settle to
the bottom of the pan and scorch. Serve very hot.
SCALLOPED CORN.
Husk one dozen ears of corn, score and press out the
pulp as previously directed. Scald, pare and cut fine six
good-sized ripe tomatoes. Measure a half pint of stale bread
crumbs. Put a layer of corn in the bottom of a baking dish,
then a layer of tomatoes, then a sprinkling of bread crumbs,
dust with salt and pepper; another layer of corn, then the
tomatoes, bread crumbs, and so continue until all the in-
gredients are used, having the last layer bread crumbs.
Put bits of butter over the top and bake in a moderate
oven a half hour.


TO DRY CORN.
43
and flour. Beat well and stir in carefully the whites of
the eggs beaten to a stiff froth and the baking powder.
Bake in greased gem pans in a moderate oven thirty
minutes; serve hot. These, if carefully made, are delicious
breakfast cakes.
TO HULL CORN.
Put one pint of clear, hard wood ashes in two quarts of
cold, soft water; boil fifteen minutes, stand aside until the
water is perfectly clear, then drain it off carefully. Dip
your finger in the water, rub it against your thumb, and if
it feels slippery, add as much cold water as will cover two
quarts of white corn. Return the corn and the lye to the
porcelain kettle, boil gently until the hulls begin to start ;
then with a skimmer dip out the corn and throw it into a
pan of clear, cold water. When you have it all out rub
thoroughly with the hands to remove the hulls and also to
cleanse the corn of the lye. It may be necessary to rub it
through three or four fresh waters, but this washing must
continue until the corn is perfectly free from the taste of
lye. Then put it into clear water and boil until tender,
about three or four hours. Drain, add a quarter of a
pound of butter and a palatable seasoning of salt and pepper.
A half pint of cream may also be added, if liked. This
corn having been soaked in an alkali to remove the hull,
has, of course, lost a quantity of corn oil and therefore
makes a good summer food.
TO DRY CORN.
Remove the husks, score down the centre of each row
of grains, then press out the pulp, leaving every particle
of hull fast to the cob. Spread this pulp on tin sheets
or in ordinary baking pans; dry in the hot sun or in a
very moderate oven, watching carefully and stirring occa-


44
HOW TO COOK VEGETABLES.
sionally that the corn may not lose its color. If the oven
is just right three hours should dry it. As soon as it is thor-
oughly dry take from the oven, and when cold put it into
bags and hang in a cool, dry place.
TO COOK DRY CORN.
Cover one pint of corn with warm water and soak over
night. In the morning, if the corn has absorbed all the
water, add more and cook slowly on the back part of the
stove for two hours. At the end of this time the water
should be entirely absorbed ; if not, remove the lid and
boil rapidly a few moments, then add a half cup of
cream, one tablespoonful of butter, a palatable seasoning
of salt and pepper. Serve very hot.
CORN-SALAD.
Corn-salad may be washed thoroughly in cold water and
served with plain French dressing, or it may be cooked and
served the same as spinach.
SMALL EARS OF CORN PICKLED.
For this select the very tiny ears of corn; the ears must
be sufficiently young for the cob to be easily penetrated
with a fork. Take off the husks, remove the silk, throw the
ears into boiling water, boil five minutes, drain. To each
two dozen cobs allow one quart of cider vinegar, put it
in a porcelain-lined kettle, add two bay leaves, a slice
of onion, one dozen pepper-corns, a blade of mace, six
whole cloves. Bring to boiling point, pour over the cobs;
stand aside twenty-four hours and they are ready for use.
By adding two tablespoonfuls of chopped horse-radish,
the cobs will keep nicely all winter.


CORN IN TINS.
SALTED CORN.
Cut the corn from the cob uncooked. Put a layer in the
bottom of a cask, then a layer of salt, another layer of corn,
another layer of salt and so continue until the cask is full.
Place a board on top of the corn, on which put a heavy
stone and keep it below the brine. This cask may be filled at
intervals by lifting the board, adding more corn and replac-
ing it. After packing the corn, if you find in two or three
days that there is not sufficient moisture to moisten the salt,
add about one pint of water. Then as the juice comes
from the corn there will be sufficient brine to cover it
thoroughly. When the cask is filled, put a few horse-rad-
ish tops underneath the board ; this will prevent souring
and molding Cover the cask with a cloth, tucking it in
closely around the edges. Then put the board over the
whole.
I have known corn, if properly packed, to keep perfectly
for two years. In the winter this may be cooked and
served the same as fresh corn. Of course it must be soaked
over night in water to remove the salt. This is by far a
more wholesome way of preserving corn than canning.
CORN IN TINS.
Remove the corn from the cob and pack uncooked into
small tin cans. Put on the lids and solder in such a way
as to hermetically seal. Stand these in a wash boiler,
cover with cold water. Cover the boiler and place over
the fire where the water will come gradually to a boil.
Boil continually an hour and a half. Then take a small
ice-pick or needle and puncture the centre of each lid.
The hole should be like a pinhole. Allow the gases and
steam to escape freely, then drop over the hole just one drop
of solder. Be sure you have them thoroughly sealed. Con-


46
HOW TO COOK VEGETABLES.
tinue the boiling two and a half hours. If this process is
strictly adhered to according to directions given, not one
can in one hundred will be lost. It is far safer than using
the glass jars, although even then there is little difficulty with
care.
Lima beans and corn may be mixed, boiled until thor-
oughly done and canned as directed.
SOUTHERN CORN PUDDING.
Score twelve good sized ears of corn and with a dull
knife press out the pulp. Add a teaspoonful of salt, a
quarter teaspoonful of pepper and a pint of milk. Beat
four eggs separately until very light, add first the yolks, then
stir in the whites. Turn the mixture into a baking dish
and bake in a quick oven until a nice brown and thoroughly
set—that is, when you shake the dish the centre seems firm.
If the pudding is cooked too long it becomes curdled and
watery; if not long enough, too liquid.
CORN OYSTERS.
Score and press the corn as directed in preceding recipe;
to every pint of pulp allow
2 eggs,
12 teaspoonful of salt,
2 heaping tablespoonfuls of 1 dash of cayenne,
flour,
1 dash of black pepper.
Beat the eggs separately; add first the yolks and then the
whites to the corn, mix gently, add the salt, cayenne, black
pepper and flour; mix again. Put two tablespoonfuls of
lard or butter in a frying pan; when hot, drop the mix-
ture by spoonfuls into it; when brown on one side, turn
and brown the other. Serve very hot.


STUFFED CUCUMBERS.
49
in the pan, mix until smooth; add the stock, stir continu-
ally until it boils, then add salt and pepper to taste.
Return the cucumbers, cover and stew gently twenty min-
utes; serve on squares of buttered toast. These may be
served with roasted chicken or baked fish.
CUCUMBERS WITH CREAM SAUCE.
6 cucumbers,
72 pint of milk,
I tablespoonful of flour, Salt and pepper to taste,
2 tablespoonfuls of butter.
Pare the cucumbers, cut into quarters, remove the seeds,
lay them in cold water for thirty minutes. Then put
them in a saucepan, cover with boiling water, add a tea-
spoonful of salt, boil thirty minutes. When done, lift them
carefully with a skimmer and place them in a vegetable dish.
Put half the butter in a saucepan ; when melted, add the
flour, mix until smooth, add the milk; stir continually
until it boils, add the salt and pepper, take from the fire.
Stir in the remaining quantity of butter, pour over the
cucumbers and serve garnished with squares of fried bread.
STUFFED CUCUMBERS.
Cut each cucumber in halves and scrape out the seeds.
To each six allow a half cup of bread crumbs, two table-
spoonfuls of chopped ham, one tablespoonful of parsley,
one tablespoonful of chopped onion, salt and pepper to
taste. Mix the ingredients together, fill the cucumbers,
tie the two halves together, place them in a baking pan.
Add one cup of water to the pan, cover with another pan
and bake in a moderate oven three-quarters of an hour.
Serve with drawn butter in a boat. The cucumbers may
also be served in halves and the sauce poured over them.


50
HOW TO COOK VEGETABLES.
FRIED CUCUMBERS.
Pare the cucumbers, cut them in slices about a quarter
of an inch thick, season with salt and pepper. Dip first
in egg, then in bread crumbs. Put two tablespoonfuls of
lard or dripping in a frying pan with salt. Put in a few
slices of cucumber, fry brown and crisp on one side, then
turn and fry brown on the other. Lift carefully, drain on
brown paper, serve very hot with tomato catsup.
CUCUMBERS FRIED IN BATTER.
Pare the cucumbers, cut into slices about a sixteenth of
an inch thick. Dredge them with salt and pepper. Beat
one egg until light, add to it a half pint of milk, a half
teaspoonful of salt, a dash of pepper, one and a half cups
of sifted four. Beat until smooth. Dip the pieces of
cucumber in this batter and drop, one at a time, into
smoking hot fat. The fat must be deep enough to float
them. When brown and crisp on one side, turn and fry
brown on the other. Lift with a skimmer, as turning with
a fork makes them heavy. Drain on brown paper and
serve as an accompaniment to boiled or panned steak.
TO SALT CUCUMBERS FOR PICKLING.
Choose very small cucumbers and these as free from
spots as possible. Put a layer in the bottom of a cask, then
a layer of coarse salt, Liverpool is best. The layer of salt
should be at least a quarter of an inch thick. On this put
another layer of cucumbers, another of salt and so con-
tinue until all the cucumbers are used. Place a board on
top of the pickles, on which put a heavy stone to keep
them down. If you gather the cucumbers from your own
garden, do so as early in the morning as possible or late in


TO SALT CUCUMBERS FOR PICKLING.
51
the evening. I have known the cutting of cucumbers at
midday to entirely ruin the vines. When twenty-five or
thirty small cucumbers are packed, add a half pint of water
to moisten the salt; this, with the juice of the cucumbers
that exudes, will make sufficient brine. If you wish to add
a new supply of cucumbers each day to the cask, simply
remove the board and stone and arrange in layers as
directed. After the cask is filled, put a thick layer of
horse-radish tops underneath the board, then cover the
cask with a cloth, tucking it down tightly around the edge.
In the winter when the cucumbers are wanted for pickling,
carefully lift the cloth with the scum, wash the board, stone
and cloth in clear warm water. Do not be alarmed at the
heavy scum you may find on top, as this will not injure the
cucumbers. Take out as many cucumbers as are wanted,
wipe down the sides of the cask, return the board, stone
and cloth. Cover closely as before. Put the cucumbers
taken out in a large vessel of cold water and soak three
days, changing the water each day. At the end of this
time drain and wipe each cucumber carefully without
bruising. If you have cabbage leaves at hand add three or
four good-sized leaves to the pickles while soaking. Put
into a porcelain-lined kettle a sufficient quantity of vinegar
to cover the cucumbers; stand it over the fire. If you
wish the pickles crisp at the expense of health, add a piece
of alum the size of a hazel-hut. Let the whole come to a
boil; turn the cucumbers several times with a wooden
spoon or those at the bottom will become soft and lose their
crispness. The cucumbers, understand, must not be cooked,
but simply made crisp by the heating vinegar. The
moment it begins to steam or simmer take from the fire,
drain the cucumbers and put them in a stone jar. Throw
this vinegar away. Cover the cucumbers with fresh, cold
vinegar; spices may be added according to taste. A table-


52
HOW TO COOK VEGETABLES.
spoonful of chopped horse-radish will prevent molding.
They will be ready for use in about one week.
SMALL CUCUMBER PICKLES.
Wash and wipe carefully a hundred tiny cucumbers, place
them in jars. Put sufficient water in a porcelain-lined
kettle to cover the cucumbers. When the water is boiling
hot stir in enough salt to make a brine that will bear an
egg. Pour this boiling brine over the cucumbers. Let
them stand twenty-four hours, then take them out, wipe
each carefully without bruising, place them in clean jars.
Put sufficient vinegar in a porcelain kettle to cover them,
add one onion sliced, twelve whole cloves, one ounce of
mustard seed, three blades of mace. Let these come to
boiling point, pour over the pickles, add two tablespoon-
fuls of chopped horse-radish, stand aside to cool. They
will be ready to use in two weeks and will keep all winter.
OILED PICKLES.
100 small cucumbers,
pound of ground mustard,
1 teaspoonful of black pepper, 14 pound of whole mustard,
I quart of onions,
I pint of olive oil,
I ounce of celery seed, 2 quarts of cider vinegar.
Pare the cucumbers and onions and cut them into thin
slices. Put in a layer of cucumbers, then a layer of onions,
then a layer of cucumbers and so continue until all have
been used. Cover with a cold brine sufficiently strong to
bear an egg, stand aside over night. In the morning drain,
cover them with cold water, soak two hours and drain
again. Put them in a porcelain-lined kettle with sufficient
cold vinegar to cover them; stand them over a fire until
the vinegar is lukewarm, then stand away over night;
drain. This vinegar may be saved for other purposes, but


54
HOW TO COOK VEGETABLES.
CUCUMBER MANGOES.
12 large cucumbers,
1 root of horse-radish,
I onion,
I small head of cabbage,
14 ounce of cloves,
4 ounce of ginger,
1 teaspoonful of mace,
2 ounces of whole mustard seed,
1 tablespoonful of salt.
Select the largest cucumbers you can find, but take them
before they are too ripe or have yellow ends. Cut long,
narrow pieces out of the sides of each and with a spoon
scoop out the seeds. Chop the cabbage fine, add all the
spices and seasoning to it. Fill the cucumbers with this
mixture, put the piece into the side and tie it with twine.
Put the cucumbers into a stone jar, cover with cold vinegar,
add the horse-radish chopped fine, and in one week they
will be ready for use. A few hot peppers placed here and
there among the cucumbers improve the flavor.
If the cucumber mangoes become flat or tasteless, drain
off the vinegar and cover with fresh vinegar, adding also
fresh horse-radish.
WILTED DANDELIONS.
Cut the roots from a quarter of a peck of young dande-
lions. Of course these are not fit for food after they are
old enough to blossom. Wash the leaves through several
cold waters, drain and shake them dry. Take a handful
of leaves, cut them with a sharp knife into small pieces and
put them in a saucepan. Beat one egg until light, add to
it a gill of cream, stir over a fire until it thickens. Add a
piece of butter the size of a walnut, two tablespoonfuls of
vinegar, salt and pepper to taste. Pour this over the dan-
delions and stir over the fire just a moment until they are
wilted and tender. Serve garnished with little rolls of
crisp bacon.


FRIED EGG-PLANT.
DANDELIONS, (GERMAN STYLE).
Cut the roots from a quarter of a peck of dandelions,
wash and cut as directed in the preceding recipe. Cut a
quarter of a pound of ham in dice, fry until a golden
brown; add one tablespoonful of vinegar. Beat one egg
without separating, add to it two tablespoonfuls of cream,
stir this quickly in with the ham, add a teaspoonful of
onion juice, then the dandelions, stir over the fire one
moment and serve very hot.
Dandelions also make a delightful salad. See directions
under Salads.
ENDIVE.
The delicate white endive, with French dressing, makes
one of the most delightful dinner salads and may also be
wilted the same as dandelions.
SOUR OR NARROW DOCK.
This common weed grows along the roadsides or rich pas-
ture fields. The leaves are long, narrow and curly; they
may be cooked the same as spinach, but make a much more
delicate green. It is supposed to possess alterative prop-
erties, forming an excellent diet in scorbutic cases. As it
grows early in the spring, long before the ordinary farmer
has greens for the table, it makes an excellent accompani-
ment to the salt meat that is so freely used by them.
FRIED EGG-PLANT.
Pare an egg-plant, cut it into slices a sixteenth of an
inch thick. Beat an egg lightly, add to it a tablespoonful of
hot water. Dip each slice first into the egg, then into bread
crumbs. Put three tablespoonfuls of lard or dripping into
a frying pan; when hot cover the bottom with slices of


LENTILS.
57
EGG-PLANT FARCIED.
Take two small egg-plants, cut into halves, scrape out
the centre, leaving a wall about one inch thick. Chop the
white meat of one cooked chicken, add to it half a cup
of bread crumbs, one teaspoonful of onion juice, a half
teaspoonful of salt, a tablespoonful of melted butter and
a palatable seasoning of pepper. Put this in the centre of
the egg-plant, sprinkling a few crumbs over the top. Cut
one onion and one carrot into slices; put them in the bottom
of a baking pan with a bay leaf, four cloves and a blade
of mace. Stand the egg-plant on top, add a quart of
stock and bake in a moderate oven one hour, basting from
time to time with the stock in the pan. When done serve
with Spanish sauce poured over it.
LEEKS.
These may be simply washed, thrown into cold water
half an hour and served neatly on a pretty dish, or they
may be cut into slices and dressed with French dressing.
STEWED LEEKS.
Trim and wash twenty-four leeks, throw in a kettle of
salted, boiling water and boil thirty minutes. Drain, ar-
range in a heated dish with the bulbs all one way. Put a
tablespoonful of butter in a saucepan, when melted add a
tablespoonful of flour; mix, and add a half pint of milk.
Stir constantly until boiled, add a half teaspoonful of salt
and a dash of pepper ; pour over the leeks and serve hot.
LENTILS.
These are one of the most important of the leguminous
seeds and are valuable for soups, stews and rice dishes in
which there is a small allowance of nitrogenous elements.


CABBAGE LETTUCE WITH GRAVY.
59
coriander seed, salt and pepper together; then mix the
rice and lentils. Scald the vine or cabbage leaves, shake
them carefully to dry. Put two tablespoonfuls of the mix-
ture in each leaf, roll loosely, folding in the ends. Tie
with darning cotton and place each roll as finished in the
bottom of a large saucepan. Cover with stock, add a bay
leaf, one onion cut in slices and a blade of mace. Cover
the saucepan and stew slowly three-quarters of an hour ;
when done take out carefully with an egg-slice. Remove
the strings and arrange the rolls neatly in a flat heated dish.
Put one tablespoonful of butter in a saucepan, when melted,
add an even tablespoonful of flour, mix till smooth, then
add a half pint of the stock in which the rolls were boiled,
stir continually until thick and smooth. Add the salt and
pepper, take from the fire, add the beaten yolk of an egg
and two teaspoonfuls of tarragon vinegar. Pour this over
the rolls and serve.
This may be served for lunch or as a course by itself.
LETTUCE.
All varieties of lettuce are used principally as salads, but
the crisp, green leaves make a delightful garnish for cold
meats, boned chicken or vegetable salads.
CABBAGE LETTUCE WITH GRAVY.
Take four full cabbage lettuces, trim off the loose outside
leaves, throw the heads into boiling water five minutes, then
drain and press them gently to press out the water. Cut
them in halves and arrange neatly on a dish, sprinkle with
salt and pepper, tie the two halves together. Stand them
in a saucepan, cover with one quart of water. Add about
one pound of beef, or any fresh meat or pieces of meat left
over will answer, add one onion, one blade of mace and a


62
HOW TO COOK VEGETABLES."
to a dark brown, and is then called “old.” According to
M. Richard, even mushrooms which are usually edible may
prove poisonous, if collected too late, or in places which are
too moist.
The skin of the good mushrooms peels off easily. Those
with yellow or white gills, and those which grow in low,
damp, shady places, or around decayed stumps of old trees,
or any other decayed matter, are to be avoided.
The good mushrooms have invariably an agreeable smell,
while the poisonous have a rank, putrid smell. It is always
safe to use the canned mushrooms, which are convenient
and cheap, but tough and indigestible, and we caution those
who eat them to masticate diligently.
It is said that one poisonous mushroom among a pint of
good ones, will turn a silver spoon black, if stirred with
it while they are stewing.
DRIED MUSHROOMS.
Wipe the mushrooms clean, and peel off the skin. Cover
the bottoms of shallow baking-pans with white paper, put
the mushrooms in a single layer on this, and stand in a cool
oven to dry. When dry and shriveled, take them out, put
in paper bags, and hang in a cool, dry place.
When wanted for use, put them in cold water or milk,
and bring slowly to a simmer. In this way they will regain
nearly their natural size and flavor.
STEWED MUSHROOMS, No. 1.
Pcel the mushrooms, wash them in cold water and cut off
the bottom of the stalks. Then put them in a porcelain
saucepan; to every pint of mushrooms, add one table-
spoonful of butter rolled in flour. Let the mushrooms


OKRA OR GUMBO.
63
cook in their own liquor and the butter for fifteen minutes,
then add salt and pepper, and serve immediately.
· STEWED MUSHROOMS, No. 2.
Peel the mushrooms, wash them in cold water and cut off
the bottom of the stalks. Then put them into a porcelain-
lined kettle; to every pint of mushrooms add a tablespoon-
ful of butter divided into four bits and rolled in flour.
Let the mushrooms cook in their own liquor with the butter
and flour for fifteen minutes, then add two tablespoonfuls
of thick cream, salt and pepper to taste. Take from the
fire, add the well-beaten yolk of one egg, and, if you use
it, one tablespoonful of sherry. Serve immediately.
MARTYNIAS.
Pick two quarts of martynias. Wipe carefully with a soft,
cloth, take sufficient cider vinegar to cover, put in a porce-
lain kettle, add a sliced onion, a dozen whole cloves, two
blades of mace, two bay leaves. Put the martynias in a
stone jar, pour the vinegar over while hot, add two table-
spoonfuls of chopped horse-radish, fasten, and in three or
four days they will be ready for use.
OKRA OR GUMBO.
This delightful vegetable is comparatively unknown to
many persons living outside of large cities. It is whole-
some and nutritious, and seems to be the proper thing to
serve with tomatoes or rice. Gumbo soup of the South is
a great delicacy, and those who have eaten the Brunswick
stew in Virginia will never forget the delicious compound.
They may be preserved for winter use by simply cutting
them in rings and stringing them on cords to dry, or they
may be canned the same as other vegetables.


66
HOW TO COOK VEGETABLES.
saucepan of boiling water, add a teaspoonful of salt, and
boil until you can pierce them easily with a fork, about
forty minutes. They must be cooked thoroughly but not
soft. Then drain them and return to the kettle. Dust
them with flour, add the butter, then the milk. Shake them
until boiling hot, season and serve. Serve with roasted
chicken or turkey.
FRIED ONIONS.
Remove the skins and cut the onions into slices, cover
with boiling water, add a teaspoonful of salt and boil
twenty minutes. Drain. Put a large tablespoonful of
butter in a frying-pan, when hot add the onions, fry thirty
minutes, stirring frequently. Add the pepper and salt and
serve with broiled or panned steak or fried calves' liver.
BAKED ONIONS.
Choose large, perfect onions, trim the bottoms and
remove one or two layers of the outside skin, but do not
thoroughly peel them. Throw them in a kettle of boiling
water, add a teaspoonful of salt, boil rapidly for about one
hour; then drain in a colander. If the onions are large
they will not be soft in one hour, if small, cook, of course,
a shorter time. Lift each one out separately, dry and roll
in squares of tissue paper, twisting tightly at the top to keep
it closed. Stand in a baking-pan and bake in a very slow
oven one hour. When done, remove the paper, peel the
onions, put them in a vegetable dish, pour melted butter
over then, dust with salt and pepper and serve with roasted
duck, turkey or chicken.
Spanish onions are particularly nice served in this
way.


SCALLOPED ONIONS.
STEWED ONIONS.
Remove the skins from one quart of onions, throw them
into cold water, put them in a saucepan, cover with stock
and stew slowly one hour if young, two hours if large and
old. They must be cooked until tender and soft. When
done, drain and turn carefully into a vegetable dish. Put
one tablespoonful of butter in a frying-pan, stir until brown;
then add one tablespoonful of flour, mix, add a half pint
of the stock in which the onions were boiled. Stir con-
tinually until it boils, add salt and pepper to taste, pour
this over the onions and serve.
STUFFED ONIONS.
Boil six large onions without peeling for one hour.
Drain, remove the skins, and with a sharp knife cut out the
centre of each. Mix two tablespoonfuls of finely chopped
cooked ham or tongue with a half cup of bread crumbs ;
pour over this one tablespoonful of melted butter, one
tablespoonful of cream, a half teaspoonful of salt, and a dash
of pepper. Fill the onions with this mixture, place them
in a baking-pan, baste them with melted butter, dust them
with bread crumbs, and bake in a slow oven one hour.
Serve with cream sauce poured over them.
This is one of the most delightful ways of cooking
onions, and they may be served with poultry, roasted or
braised, or as a garnish for hot beef à la mode.
SCALLOPED ONIONS.
Peel twelve good-sized onions and boil them one hour,
drain and cut them into small pieces. Put a layer in the
bottom of a baking-dish, sprinkle over them a layer of


68
HOW TO COOK VEGETABLES.
crumbs, then a sprinkling of cheese and a few bits of butter.
Put in another layer of onions, crumbs, cheese, and so
continue until the dish is full. Have the last layer crumbs.
Put bits of butter over the top, add a half cup of cream,
dust with salt and pepper and bake in a moderate oven
one hour.
ONIONS GLAZED.
Peel twelve good-sized onions, throw them in boiling
water, boil twenty minutes. Drain and throw them into
cold water, peel off the first two skins; scrape out the
middle of the onion with a teaspoon, making a well about
the size of a hickory nut. Put an ounce of butter in a
frying-pan, stand the onions bottom side down in the butter.
Put a half teaspoonful of sugar in each onion and cook
slowly over a fire until soft and slightly colored. Do not
allow the butter to burn. Add a half pint of stock, cover
the pan and let them cook slowly until the stock is reduced
to the consistency of molasses. Baste the onions constantly
with this liquor until they are thoroughly glazed, and they
are ready to use as a garnish for roast beef or broiled steak,
or are frequently served as a garnish to baked rabbits.
ONION OR SAUCE SOUBISE.
Peel and cut in slices three large onions. Put them into
a saucepan with one ounce of butter, cover, and simmer
gently about three-quarters of an hour; the onions must
be colored. When tender and soft, add a tablespoonful of
flour, mix and press through a colander. Add one gill of
stock and one gill of cream, stir continually until it boils.
Add a half teaspoonful of salt, a dash of pepper, a grating
of nutmeg and it is ready to serve.


BOILED PARSNIPS.
ONION VINEGAR.
I quart of cider vinegar, 2 large Spanish onions or 4 ordi.
2 teaspoonfuls of white sugar, nary white onions,
1 teaspoonful of salt.
Peel and grate the onions, mix with them the salt and
sugar. Let it stand two hours and add the vinegar. Turn
into bottles and shake every day for two weeks. Strain
through cheese-cloth, bottle and cork.
This may be used for salads or may be added to French
dressing instead of plain vinegar, and may be used in stews
or other dishes where a very delicate onion flavor is de-
sired.
PICKLED ONIONS.
Peel the small white button onions, and pour over them
boiling brine that is sufficiently strong to bear an egg. Let
it stand twenty-four hours, drain and put in bottles. Take
sufficient vinegar to cover the onions, add spices to taste,
and pour over the onions boiling hot. When cool fasten,
and they will be ready to use in four or five days and will
keep all winter. If the slightest mould appears on the sur-
face, drain off the vinegar and cover with fresh, hot vinegar.
PARSNIPS BOILED, WITH CREAM SAUCE.
If they are young and tender scrape them and throw
each as soon as finished into cold water, to prevent discol-
oration. If old they must be pared and cut into quarters
lengthwise. Put them in a saucepan of boiling water and
boil till tender. If young, three-quarters of an hour, if
old, one hour and a quarter will be needed. When tender,
drain, put on a heated dish heads all one way; cover with
Cream Sauce or English drawn butter and serve with corned
beef or boiled salt fish.


72
HOW TO COOK VEGETABLES.
them for another meal, and by pressing them through a
sieve they may be made into a palatable and digestible
soup.
TO CAN PEAS.
Fill glass jars full of uncooked peas, then pour in suffi-
cient cold water to fill to the very top, and lay the tops on
the jars. Place straw or hay in the bottom of a wash
boiler; place the jars on this, or better still, stand in a
wire frame. Pour around sufficient cold water to half
cover the jars. Put the boiler over a moderate fire, cover
closely with the lid and boil steadily three hours. Lift out
the jars, see that each is filled with boiling water to over-
flowing, screw on the covers as tightly as possible, stand
aside, where the air will not strike them, to cool. When
cold, again screw the covers, wipe the jars, and place them
in a dark, cool, dry place. If the peas shrink in cooking,
it is well to empty one jar to fill the others.
OMELET WITH PEAS.
Boil one cup of shelled peas in salt water fifteen min.
utes. Drain, and keep hot while you make an omelet.
Beat four eggs without separating until well mixed, add
to it four tablespoonfuls of warm water, a piece of butter
the size of a walnut and about four drops of onion juice.
Put another piece of butter the same size in a perfectly
smooth frying-pan; when the butter is hot turn in the eggs.
Shake over a quick fire until the eggs are set. Lift one
side of the omelet, allowing the soft portion to run under-
neath, dust with salt and pepper. Put two tablespoonfuls
of cooked peas in the centre of the omelet, fold one-half
over the other and turn it out on a heated dish. Season
the remaining quantity of peas, add one tablespoonful of
melted butter to them. Pour around the omelet and serve


PEPPER MANGOES.
•
73
at once. This makes an exceedingly nice entrée at dinner
or a nice dish for supper or lunch.
TO COOK CANNED PEAS.
After opening the can drain the peas, throw them into
cold water and drain again in a colander. Put them in a.
saucepan, and to each pint can allow one tablespoonful of
butter, a half teaspoonful of salt and a dash of pepper.
Shake gently until they are thoroughly hot and serve at
once.
PEAS WITH CREAM SAUCE.
Put one quart of peas in a kettle of salted, boiling
water and cook fifteen minutes; drain. Put a tablespoon-
ful of butter in a saucepan, add a tablespoonful of flour,
mix. Add a half pint of milk, stir continually until boil-
ing; add a half teaspoonful of salt, a dash of pepper and
then the peas. Stand over boiling water about five min-
utes and serve as a garnish to baked, broiled or fried
sweetbreads or squabs.
SUGAR PEA PODS.
Select young, tender pods, wash them in cold water,
throw them in a kettle of boiling water, add a teaspoonful
of salt and boil thirty minutes. Drain, turn into a heated
dish, pour over Cream Sauce and serve; or they may be
served with butter, salt and pepper.
These are also nice boiled and put with mixed pickles.
PEPPER MANGOES.
Cut the tops from one dozen red and one dozen green
peppers, and if you have them, from one dozen sweet pep-
pers. Remove the seeds, save the tops. Stand the pep-


74
HOW TO COOK VEGETABLES.
pers upright in a tub, put one teaspoonful of salt in each,
cover with cold water. Soak over night. In the morning
drain, and wash well in cold water. Cut three good-sized,
hard heads of cabbage on a slaw cutter, add to it one tea-
spoonful of ground allspice, a half cup of mustard seeds,
two tablespoonfuls of salt, and, if liked, one teaspoonful
of ground mace. Mix thoroughly and stuff the mixture
in the peppers. Put on the tops and tie with soft twine.
Stand upright in stone jars, cover with cold vinegar.
Stand aside one week; drain off the vinegar. Cover with
fresh cold vinegar. Add one cup of nasturtiums or two
tablespoonfuls of chopped horse-radish.
PICKLED PEPPERS.
Take one dozen large, green peppers, six red peppers,
six yellow sweet peppers. Make a small incision at one
side and carefully remove the seeds without breaking the
peppers. Make brine sufficiently strong to float an egg.
Pour over the peppers and stand aside over night. Next
morning drain, and wash carefully in cold water. Put one
quart of vinegar in a porcelain kettle, bring to boiling
point, pour over the peppers and stand aside to cool.
When cold, drain, throw this vinegar away. If the vine-
gar is very strong, add an equal quantity of cold water.
Take sufficient fresh vinegar to cover the peppers, bring to
boiling point, pour this over the peppers, and when cold
put them away for use.
These are nice to mix with cabbage for pepper sauce
during the winter.
PEPPER SAUCE.
Chop one red and one green pepper fine. Cut one
hard head of cabbage on a slaw cutter. Mix with it two
tablespoonfuls of whole mustard seed, one tablespoonful


BOILED POTATOES.
77
without doubt better than those that are pared. The saline
constituents of the potato are potash, and when pota-
toes are pared a large percentage of these salts, which are
freely soluble in water, are drawn out into the water, and
the potato has rather a flat taste. This also contradicts
the idea of a simple paring around the potato. The salts
dissolve out if the skin is broken.
The temperature of boiling water is 212° Fahrenheit
under ordinary atmospheric pressure. If the water boils
slowly the potatoes will cook just as quickly as though it
were boiling at a gallop; and the outside will not be boiled
soft and to pieces while the inside is under done. Where
the potatoes are large, the boiling may be checked for a
moment just before the potatoes are done, and the inside
then will be soft as well as the outside.
Potatoes require to be cooked to render them palatable
and digestible. This cooking may be either by boiling,
baking, steaming or frying, but frying potatoes is the most
indigestible way of cooking them. Potatoes that have
been once boiled and then fried, unless they are fried care-
fully in butter, are the most unwholesome and indigestible
of foods. Boiled potatoes are almost as difficult of diges-
tion. Steaming is perhaps a better method of cooking
than boiling, but baking is better than either of the above
methods. Young potatoes, which may be in the early
spring more tempting than old ones, are by far more indi-
gestible.
BOILED POTATOES.
Peel the potatoes, throw them into cold water, then put
them in a kettle and cover with boiling water. Do not
give them a tremendous bath, simply cover them. Put on
the lid of the kettle and boil slowly until the potatoes are
soft enough to admit a fork easily. This will take about


78
HOW TO COOK VEGETABLES.
thirty minutes. Remember, if you allow the potatoes to re-
main in the water one moment after they are done, they be-
come waxy and heavy, and nothing you can do will restore
them to their mealy condition. The moment they are ten-
der, drain them, sprinkle with salt, stand on the back part
of the range uncovered, giving them an occasional tossing.
In a few moments the potato will be mealy and dry, the
outside starch cells shining like silver. All varieties and
even potatoes not strictly first-class, if treated in this man-
ner, will be comparatively good.
SCALLOPED POTATOES.
Cut cold, boiled potatoes in dice. To every quart of
dice allow two tablespoonfuls of butter, two even table-
spoonfuls of flour, one pint of milk, one teaspoonful of
salt, a quarter of a teaspoonful of pepper.
Put the butter in a saucepan to melt, add the flour, mix
until smooth, add the milk, stirring constantly until it
boils. Add the salt and pepper and mix the whole care-
fully with the potatoes. Turn them into a baking-dish,
cover the top thickly with stale bread crumbs, put a few
bits of butter here and there and bake in a quick oven
until a golden brown. Serve in the dish in which they
are cooked.
STEAMED POTATOES.
Wash and scrub the potatoes, place them in a steamer,
or without a steamer, place them in a colander over a ket-
tle of boiling water. Cover and steam about thirty-five or
forty minutes, or until you can pierce them readily with a
fork. Allow ten minutes longer for steaming than for
boiling potatoes of equal size. When done, remove the
skins quickly and serve in an uncovered dish.


82
HOW TO COOK VEGETABLES.
turning out the potatoes on to the dish in a roll nicely
browned over the outside. Considerable practice is re-
quired before one can manage the roll without breaking.
HASHED POTATOES WITH'CREAM.
Chop fine four cold boiled potatoes, put them in a sauce-
pan with a half pint of cream, half a teaspoonful of salt,
dash of pepper, grating of nutmeg and two ounces of but-
ter. Shake over a fire until very hot and serve at once.
After these are very hot they may be turned into a
baking-dish, dusted with bread crumbs and baked in a
quick oven until golden brown, and are then called Del-
monico potatoes.
HASHED BROWNED POTATOES IN THE OVEN.
Cut into dice four good-sized cold boiled potatoes, put
them in a baking-dish and just cover with cream. Add a
teaspoonful of butter cut into bits and bake in a moderate
oven about thirty minutes. Serve in the dish in which
they are baked. These are delicious served with broiled or
panned steak.
PANNED POTATOES.
Chop fine two uncooked potatoes, put them in a shal-
low baking-dish. Add two ounces of butter, a half tea-
spoonful of salt, and a dash of pepper. Cover with crumbs
and bake them in a moderate oven three-quarters of an
hour.
FRENCH FRIED POTATOES.
Pare six good-sized potatoes and throw them into cold
water. Then with a potato scoop, scoop out into little
round balls. This scoop may be purchased at a hardware
store for twenty-five cents. Throw these balls into boiling


POTATOES.
83
water, boil five minutes, drain. Then put them in a frying-
pan a few at a time. Sink them in a pan of smoking hot
fat and fry a golden brown. When done, drain, sprinkle
with salt and serve as a garnish to boiled or baked fish, or
serve plain for breakfast.
POTATO SAUTÉS.
Cut cold boiled potatoes into dice; to each good-sized
potato allow a tablespoonful of butter. Put it in a frying-
pan; when hot put in the potatoes, a few at a time. Never
put in more than will nicely cover the bottom of the pan.
Stir carefully and cook the potatoes a golden brown. Dust
with salt and pepper, turn into a heated dish and serve
hot.
LYONNAISE POTATOES.
Cut two cold boiled potatoes into dice. Put a table-
spoonful of butter in a frying-pan. When hot, add one
onion sliced; stir until the onion is a golden brown. Add
the potatoes, cook slowly until the potatoes are lightly
colored, sprinkle with salt. Turn into a hot dish, sprinkle
with chopped parsley and serve. These are exceedingly
nice served with broiled steak, fried chicken or fried liver.
POTATOES, à la HOLLANDAISE.
Peel six good-sized potatoes and cut them in balls with
a potato scoop. Throw the balls in boiling water and boil
five minutes. When done, drain, put in a saucepan, add two
tablespoonfuls of butter, put them on the back part of the
range, shaking occasionally until the potatoes absorb the
butter entirely and they are thoroughly tender. Turn into
a hot dish, pour over Sauce Hollandaise and serve with
baked or boiled fish.


HOW TO COOK VEGETABLES.
WHITE POTATO PIE.
To one cup of mashed potatoes add one pint of milk
and the yolks of three eggs, well beaten. Mix and add
one cup of sugar and the juice and rind of one lemon.
Turn this into a deep dish lined with paste, bake in a
quick oven thirty minutes. Beat the whites of the eggs
until light, add three tablespoonfuls of powdered sugar and
beat white and stiff. Heap this over the pie, put back in
the oven a few moments to brown.
SWEET POTATOES.
Sweet potatoes contain less starch and more sugar than
whites. They must be cooked in a rather more careful
manner. They should be mealy and tender when done,
not heavy and sodden.
ROASTED SWEET POTATOES.
Wash and scrub those of a uniform size ; do not cut or
scratch the skin. Put them in a baking-pan, place them
in a hot oven and bake until when pressed with the hands
they seem mellow in the centre. Do not pierce them with
a fork ; serve them in their jackets. Roasted potatoes must,
of course, be served at once when taken from the oven, or
they become heavy.
BAKED SWEET POTATOES.
Wash and scrub potatoes of a uniform size. Do not
break the skins, put them in a kettle of boiling water and
boil until, when pierced with a fork, they seem a little
hard in the centre. Drain, put them in a baking-pan, run
them in a hot oven for about fifteen minutes. In this way
the potatoes become mealy and dry. Remove the skins
when baked and serve in an uncovered dish.


SWEET POTATO BREAD.
BROWNED SWEET POTATOES.
After the potatoes have been boiled and dried in the
oven, remove the skins and cut into halves. Put three
tablespoonfuls of drippings in a large frying-pan. Dust
the potatoes with salt, pepper and sugar, put them into the
hot fat and turn carefully until browned on both sides.
Serve very hot.
MASHED SWEET POTATOES, Southern Style.
Boil dry and skin six good-sized sweets. Mash them
fine, add two tablespoonfuls of butter, four tablespoonfuls
of sugar, a half teaspoonful of salt, beat until light. Put
them into a baking-dish and when there is enough, smooth
over the top. Brush with milk, and bake in a moderate
oven until a light brown. Serve as a separate course by
itself.
SWEET POTATO CROQUETTES.
Boil dry and skin six good-sized sweet potatoes. Mash,
add a tablespoonful of butter, a half teaspoonful of salt, a
dash of pepper. Mix, form into cylinders, dip first in egg
and then in bread crumbs and fry in smoking hot fat.
Serve with roast meat, poultry or game.
SWEET POTATO BREAD.
4 roasted sweet potatoes, I quart of flour,
I pint of warm water,
1 tablespoonful of salt,
I tablespoonful of butter, 72 cup of yeast or 72 a compressed
cake.
Put the water in a bowl, add the butter, salt, yeast and
flour, beat well and stand in a warm place over night. In
the morning bake the sweet potatoes, scoop out with a
spoon and press through a sieve into the sponge. Beat


90
HOW TO COOK VEGETABLES.
well; add one egg and sufficient flour to make a soft
dough. Knead lightly, roll out and cut into biscuits.
Place these in greased baking-pans and when very light
bake in a quick oven twenty-five or thirty minutes. When
the biscuits are half done, take from the fire, brush over
with white of one egg beaten with two tablespoonfuls of
water. Put back in the oven until thoroughly done.
SWEET POTATO PIE.
Boil, skin and mash three good-sized sweets. There
should be one pint of it, to which add one pint of milk,
three eggs beaten light without separating, half cup of
sugar, a teaspoonful of vanilla, or half teaspoonful of cin-
namon and a level teaspoonful of ginger.
Mix, pour into deep pie-tins lined with light paste and
bake in a moderate oven a half hour.
TO DRY PUMPKINS FOR PIES.
Pare the pumpkin, cut into thin strips and again into
slices. Spread out in a thin layer and dry in the hot sun
or in a moderate oven. In the winter when wanted for
use soak over night in cold water. Cook in the same water
until tender and use the same as fresh pumpkin.
PRESERVED PUMPKIN.
Pare off the outer skin and cut the pumpkin in halves.
Remove the seeds and divide each half into a number of
smaller pieces. Cut or chip these into very small, thin
shavings. To each quart of these chips allow one large
orange. Shave the orange, rind and all, into thin slices,
avoiding the core in the centre. Add the orange to the
pumpkin, cover with two quarts of cold water and stand
in a cold place over night. In the morning cook slowly


PUMPKIN PIE.
91
until the pumpkin is clear and tender and reduced about
one-half. Put into tumblers, fasten and keep in a cool,
dark place.
PUMPKIN PRESERVED IN PIECES.
Pare off the outer skin, cut in halves, remove the seeds
and divide each half into pieces about two inches square.
Put them in a stone jar, add a half cup of salt to every
five pounds of pumpkin. Cover with cold water and stand
aside five hours, then drain and cover with fresh cold
water. Soak two hours, changing the water three or four
times. If you wish it crisp at the expense of health, dis-
solve a teaspoonful of powdered alum in two quarts of
boiling water, add to the pumpkin and bring to boiling
point. If the alum is omitted, bring the pumpkin to boil-
ing point in the water; drain in a colander. Put two and
a half pounds of granulated sugar and one and a half
quarts of boiling water in' a preserving kettle, boil and
skim. When perfectly clear, put in the pumpkin and
cook gently until you can pierce it with a wooden skewer or
straw. Then lift each piece carefully with a skimmer and
place it on a large plate. Stand in the sun two hours to
harden. Chip the yellow rind from one large lemon, add
to the syrup; add the juice of two lemons and a small
piece of ginger root cut in thin slices. Boil ten minutes
and stand aside to cool. When the pumpkin rind is hard-
ened and cold, put in glass jars. Bring the syrup again
to boiling point, strain it over the pumpkin and when
cool, fasten or seal.
PUMPKIN PIE.
Pare and cut the pumpkin in pieces one inch square; put
them in a stewing-pan with just enough water to keep the
pumpkin from burning. Cover and stew slowly about a


WINTER RADISHES.
93
of water, cover and cook slowly in the oven one hour;
then remove the cover and cook one hour longer. As the
water evaporates add fresh. This very homely sounding
dish is, if well prepared, very appetizing.
RADISHES.
Winter radishes may be simply pared, cut in quarters,
and arranged neatly on a pretty shallow dish. Red rad-
ishes of the spring should have the roots neatly trimmed,
half the top cut and trimmed, leaving little holders at
the top. These may be arranged neatly in a glass dish,
and served with cracked ice.
The round white radishes and the little button radishes
may be served as follows: Cut off the roots close to the
radish, then the tops about one inch from the radish, wash
clean in cold water, then take a radish in the left hand,
holding it by the top. Cut the skin from the top down-
wards, in several parts, as you cut an orange to remove the
skin in sections, but do not detach the skin. Now run the
point of the penknife under each little section of skin and
loosen it down to the stem of the radish. Throw each
radish as finished into a bowl of cold water. After a little
practice this operation will be comparatively easy and the
radishes will look more like tulips than like ordinary table
radishes. Serve in a pretty dish with cracked ice, or use
as a garnish for fish cutlets, lobster cutlets, breaded chops,
etc. The skin of the radish should be eaten with the flesh,
as it contains a substance that helps digest the radish itself.
WINTER RADISHES WITH CREAM SAUCE.
Pare and cut the radishes in slices crosswise. Throw
them into boiling water, boil twenty minutes. Turn them
into a heated dish, cover with Cream Sauce and serve very
hot.


PURÉE OF SORREL.
97
covering about ten minutes. Then drain in a colander,
turn into a chopping tray, and chop very fine. It cannot
be too fine. Then put in a saucepan with two tablespoonfuls
of butter, salt and pepper to taste. Stir until very hot.
Have ready at hand a heated dish, arrange it on small
squares of buttered toast. Heap the spinach on each
square. Place a hard boiled egg on top of each and
serve.
SPINACH FOR GARNISHING.
Wash and cook a half peck of spinach as directed in
the preceding recipe. Sprinkle 'with salt while cooking
and boil five minutes. Then throw into a pan of cold
water. This preserves the color. Drain, 'press out the
water and chop as fine as possible. Put in a saucepan with
one tablespoonful of butter, sprinkle over a tablespoonful
of flour. Stir five minutes. Add a half teaspoonful of
salt and half a pint of stock. Stir until boiling, add a
grating of nutmeg. Take from the fire and stir in two
tablespoonfuls of extra butter, and serve as a garnish for
spiced beef, beef à la mode or fricandeau of veal.
SPINACH WITH CREAM.
Prepare the spinach the same as previously directed, but
substitute cream for stock and add one teaspoonful of gran-
ulated sugar. Serve in a heated vegetable dish.
PURÉE OF SORREL.
Y2 peck of sorrel,
I tablespoonful of butter,
I gill of veal stock,
Salt and pepper to taste.
Wash the sorrel through several waters, cut off the stems,
the leaves only are good. Put a half pint of water and a
teaspoonful of salt in a saucepan, throw in the sorrel at the


98
HOW TO COOK VEGETABLES.
first boil. Boil uncovered ten minutes. Drain and chop
very fine. Return to the saucepan, add the butter, stock
and a palatable seasoning of salt and pepper. Let boil up
once and serve with breaded veal cutlet, or it may be served
with fricandeau of veal.
SUMMER SQUASH.
Boil, pare and cut into slices three summer squashes.
Remove the seeds and cut the slices into squares; put them
in a saucepan, cover with boiling water, add a teaspoon-
ful of salt and boil twenty minutes. Drain carefully,
mash, turn into a strainer cloth and squeeze until the squash
is perfectly dry. Now put in a saucepan, add a teaspoon-
ful of butter, half a teaspoonful of salt and a dash of pep-
per. Stir until the squash is very hot, and serve in a heated
vegetable dish.
FRIED SQUASH.
Pare and cut three squashes into slices a quarter of an
inch thick. Dust with salt and pepper. Dip first in egg,
then in bread crumbs. Fry the same as egg-plant.
SUMMER SQUASH WITH MELTED BUTTER.
Peel, cut in halves, and then into eighths, and again
into eighths, two summer squashes. Boil in salt water
twenty minutes. Drain, and arrange neatly on a dish of
toast. Dust with salt and pepper and serve with a tureen
of English drawn butter.
STEWED TOMATOES.
Pour boiling water over twelve good-sized tomatoes, with
a sharp knife remove the skins and hard stem ends, and cut
them in small pieces. Put in a porcelain lined or granite


STUFFED TOMATOES.
99
saucepan, stew slowly a half hour, then add one table-
spoonful of butter, one teaspoonful of sugar, one teaspoon-
ful of onion juice, and a palatable seasoning of salt and
pepper. Stew twenty minutes longer or until the desired
thickness. If liked, a slice of onion may be added to the
tomatoes when they first go over the fire. Thickening of
any sort spoils the flavor of the tomatoes.
BAKED TOMATOES.
Choose six large tomatoes, cut slices off the stem ends
and with your finger carefully scoop out the seeds. Mix
together a half cup of finely chopped, cold boiled ham,
twelve chopped mushroons, two heaping tablespoonfuls of
stale bread crumbs, tablespoonful of chopped parsley, one-
half teaspoonful of salt, a dash of pepper, and a table-
spoonful of butter.
Fill the tomatoes with this mixture, heaping it in the
centre. Sprinkle over the tomatoes with bread crumbs,
place them in a baking-pan, baste with melted butter. Bake
in a hot oven thirty-five minutes. When done, take them
up carefully and serve on a flat dish.
These make a fine garnish for baked calves' heads.
STUFFED TOMATOES.
Choose large, smooth tomatoes, slice off the stem ends
and with the fingers scoop out the seeds. Put a cup of
stale bread crumbs in a bowl, add a tablespoonful of
chopped onion, half teaspoonful of salt, a dash of pepper,
and a tablespoonful of melted butter. Fill the tomatoes
with this stuffing, heaping it in the centre. Place them in
a baking-pan, and bake in a quick oven thirty minutes.
Lift them carefully with a cake turner, place on a hot dish
and serve.
534997


102
HOW TO COOK VEGETABLES.
cook the tomatoes slowly about one hour or until perfectly
tender. Have ready squares of toasted bread; put a half
of a tomato on each square, pour around them Cream Sauce
and serve very hot.
ICED TOMATOES.
* Scald and peel small, smooth tomatoes, place them on
ice until very cold. Serve whole on cracked ice and with
a bowl of French dressing.
TOMATOES STUFFED WITH CELERY.
Scald and peel smooth, round tomatoes, cut the slices off
the stem end and scrape out the seeds. Place the tomatoes
on ice to get very cold. Cut in small pieces the white
part of celery, moisten it with French dressing. Fill the
tomatoes, place each tomato on a crisp lettuce leaf and
serve as a salad.
PICKLED TOMATOES.
Choose small red or yellow tomatoes, prick them with a
pin. Put in glass or stone jars, add a half cup of nastur-
tium seeds and cover with cold cider vinegar. They will
be ready to use in about two weeks, and if kept closely cov-
ered will keep all winter.
TOMATO FIGS.
6 pounds of tomatoes, 3 pounds of granulated sugar.
Select tomatoes quite ripe but small and smooth. Scald
and remove the skins. Place a layer of tomatoes in a
porcelain kettle, strew them thickly with sugar, place them
over a very moderate fire, and stew very slowly until the
sugar appears to have penetrated the tomatoes. Lift each
tomato carefully with a spoon, spread them on dishes and


POTATO SOUP.
113
through the purée sieve. Return the soup to the kettle
and add one quart of milk and the cup of peas. Rub two
ounces of butter and four tablespoonfuls of four until
smooth, stir into the soup, and stir continually until the
soup is thick and smooth. It should be the consistency of
thick cream. Season with salt and pepper and serve.
PEA SOUP FROM CANNED PEAS.
Press a pint can of peas through a purée sieve. Put one
quart of milk in a farina boiler and when hot, add the
peas pressed through the sieve. Rub one tablespoonful of
butter and two even tablespoonfuls of flour together, add
to the boiling soup. Stir until it thickens. Add a half
teaspoonful of onion juice, and a palatable seasoning of
salt and pepper. Serve immediately.
POTATO SOUP.
4 good-sized potatoes,
I quart of milk,
Piece of onion the size of a sil- A sprig of parsley,
ver quarter,
1 tablespoonful of butter,
A stalk of celery or a half tea- I bay-leaf,
spoonful of celery seed, 2 even tablespoonfuls of flour,
Salt and pepper to taste.
Put the potatoes on to boil in a quart of cold water.
When half done, drain, throw the water away and cover
the potatoes with a pint of fresh boiling water. Add the
bay-leaf, onion, parsley, and celery and boil slowly until
the potatoes are done. Put the milk on to heat in a double
boiler. Rub the butter and flour together, add to the hot
milk, and stir till it thickens. When the potatoes are
tender press them through a purée sieve with the water in
which they were boiled. Add the thickened milk gradu-
theiler. Rubrir till it tough a puthe thicke


116
HOW TO COOK VEGETABLES.
one hour. Press all through a purée sieve and return to
the kettle. Moisten the corn starch with a little cold milk,
add to the purée and then add the milk. Stir continually
until boiling, season and serve with croûtons.
SOUP CRÉCY.
4 good-sized carrots,
I pint of water,
I pint of milk,
Piece of bacon rind or a small
I onion,
piece of bacon,
2 bay-leaves,
Salt and pepper to taste.
Scrape and grate the carrots into the water; add the
bacon, onion and bay-leaves. Simmer gently thirty min-
utes. Then remove the bay-leaves and bacon, add the
milk and seasoning and, when boiling hot, serve.
6 leeks,
ENGLISH PEA PORRIDGE.
I pint of split peas,
2 onions,
Stalk of celery,
2 ounces of bread,
3 quarts of water,
I pint of potatoes,
2 tablespoonfuls of butter.
Cut the onions into slices. Cut the celery into pieces.
Put them with butter in a frying-pan, stir until a golden
brown. Then put in the soup kettle with all the other
ingredients, cook slowly one hour, skimming at the first
boil. If the peas are not tender at the end of this time,
boil a little longer till they can be easily pressed through
a sieve. Press all through a purée sieve, return to the
kettle, and when boiling, season and serve.
This porridge should be quite thick, and if it has the
slightest inclination to settle, rub a tablespoonful of butter
and two of flour to a smooth paste, stir into the hot por-
ridge till it boils. Serve.


118
HOW TO COOK VEGETABLES.
BLACK BEAN SOUP.
I pint of black turtle beans, 12 quarts of boiling water,
i quart of stock or one pound of 2 hard-boiled eggs,
lean beef,
Salt and pepper to taste,
I lemon,
If wine is used, one gill.
Wash the beans well in cold water, soak over night. In
the morning drain, put in a soup kettle with boiling water,
if you use beef add it. Cover and simmer gently two
hours. Now add another pint of boiling water, press all
through a purée sieve. Wash the kettle, return the soup
to it. Bring it to boiling point, salt and pepper. This
soup should be thick, but if too thick, add sufficient water
to make it of a proper consistency. Add one tablespoonful
of grated onion and pour into the soup tureen over the eggs
hard boiled and cut in slices, and the lemon cut in slices.
Add the wine and serve at once.
A very good way is to have the eggs hard boiled and cut
in slices, and the lemon cut into slices and both covered
with the wine about fifteen minutes before the soup goes
into the tureen.
CLEAR VEGETABLE SOUP.
I shin,
5 quarts of cold water,
I carrot,
I turnip,
I sweet potato,
I white potato,
I ear of corn,
I cup of peas,
I cup of beans,
I tomato,
I tablespoonful of rice.
Put the shin in a large kettle, cover with water, simmer
gently thiee hours. This may be done the day before, if
you wish. Then strain, remove every particle of fat from
the surface and return to the soup kettle. If you make it
the day before, the fat when cold, will float on the surface


I 20
HOW TO COOK VEGETABLES.
off the water. Wash, put them in a soup kettle, add the
stock and simmer gently about one and a half hours. Put
the butter in a frying-pan, when melted, add the onion
sliced, parsley, thyme, and bay-leaf. Fry until a light
brown, add this to the lentils and simmer a half hour
longer. Press the whole through a purée sieve, return to
the kettle, boil up once, add the salt and pepper and serve
with squares of toasted bread.
If the soup settles after you pour it into the tureen, your
sieve is not sufficiently fine or your soup is not thick
enough. By rubbing a tablespoonful of butter and one of
flour together and adding it to the soup, you will prevent
the settling of the thick part to the bottom.
ONION SOUP.
I large Spanish or three ordinary 2 tablespoonfuls of butter,
onions,
2 quarts of stock,
Salt and pepper to taste.
Peel the onions and cut them into slices. Put the butter
in a frying-pan, when hot add the onions. Cover and
stand on the back part of the stove until the onions are
tender without browning. Then put in the soup kettle with
the stock, boil gently thirty minutes, add the salt and
pepper. Press through a purée sieve and it is ready to
serve.
BISQUE OF TURNIP.
4 good-sized ruta bagas, I quart of water,
I pound of beet,
I pint of milk,
I onion,
Salt and pepper to taste.
Put the meat into the soup kettle with the water and the
onion, add the turnips, simmer gently one hour. Then
press through a purée sieve, return to the kettle, add the
milk, bring to boiling point. Season and serve. If the


ноTCH-POтсн.
I 21
soup is too thick, add sufficient milk to make it of the
proper consistency. One tablespoonful of butter stirred
in just before you turn it into the tureen, improves it.
COCK-A-LEEKIE.
I chicken, about three pounds, 3 bunches of leeks,
4 quarts of stock,
Salt and pepper to taste.
with boiling water. Let them. stand five minutes, cut
them in pieces. Draw and truss the fowl; put it in a
kettle, add the leeks and stock. If without stock, water
will answer. Cover and simmer slowly three hours, skim-
ming at the first boil. When ready to serve, take out the
chicken, remove the skin and cut the meat into dice. Put
it into the tureen. Press the soup through a purée sieve,
return to the kettle and bring to boiling point. Season
with salt and pepper, pour over the chicken and serve.
This soup is better the second day and will bear warm-
ing over several times.
HOTCH-POTCH.
I pound of lean beef,
I knuckle of veal,
The neck of mutton,
2 quarts of water,
2 tablespoonfuls of rice, I onion,
I root of celery,
i blade of mace,
3 cloves,
3 turnips,
I carrot,
2 quarts of water.
Cut the beef, veal and mutton in small pieces, put in the
kettle with the water. Add the other ingredients, cover
and simmer gently three hours. Season, add a half pint of
green peas, cook ten minutes longer and serve.


I 22
HOW TO COOK VEGETABLES.
SOUP, à la MOUSQUETAIRE.
I pint of shelled peas,
A handful of sorrel,
I pound of beef or a beef bone, i quart of water.
Put the beef, peas, sorrel, and water in a soup kettle and
cook over a slow fire about two hours. At the end of that
time remove the beef, put it in a baking-pan, spread with
butter, dust with salt and pepper, and put in a quick oven
until nice and brown. When done, put in the centre
of a meat dish, pour the contents of the kettle around and
serve. Add seasoning, of course.
POT au FEU.
4 pounds of round beef, I clove of garlic.
I onion,
2 carrots,
A head of celery,
A bay leaf.
Tie the meat into a nice shape, then put in a soup kettle
and cover with boiling water. Let simmer gently two
hours, skim at the first boil. Then put in the garlic cut
in small pieces, the onion, bay-leaf, and the other vegeta-
bles pared and cut into neat shapes. Simmer one hour
longer, then, if you like, add two ounces of vermicelli.
Boil ten minutes longer, season, and it is ready to serve.
Put the meat in the centre of a large platter, arrange the
vegetables neatly around it.
SALADS.
From time immemorial lettuce has occupied the most
important place in all the salads. The Greeks served it at
the end of their meals, while the Romans, who were apt to
imitate them, conceived the idea of it as an appetizer, con-
sequently they served it at the beginning of their dinners,
accompanied with eggs. Its mild, sweet flavor was supposed


SALADS.
123
to invite the most rebellious appetite. So highly did they
treasure it that in the time of drought large beds of it were
moistened with sweet wine, when they could not procure
water. In those days, also, endless varieties of salads were
made, but their materials were limited compared to what
we have at present. Now the skillful and ingenious house-
keeper may have a different salad almost every day in the
month, and such salads may be wholesome, economical and
refreshing.
A simple French dressing with lettuce makes an appro-
priate salad after a hearty meal. String beans nicely
boiled and cut into strips lengthwise, also make a delightful
after-dinner salad when served with French dressing. Heavy
Mayonnaise dressing is best for chicken, lobster, fish and
other meat salads, and seems appropriate for some vegeta-
bles, as cauliflower, celery, tomatoes.
Americans, as a rule, do not appreciate an after-dinner
salad, but if they once accustomed themselves to it, their
dinner forever after would be unfinished without it.
To preserve the crispness and flavor of green vegetables
for salads, throw them into ice-cold water, then dry on a
soft towel and keep in a cold place until wanted. Lettuce
is ruined by soaking it in water, and so are tomatoes. The
dressing and vegetables should never be mixed until the
moment they are ready to serve. In fact, I like to make
the dressing at the table, and have the vegetables brought
to me crisp and dry and dress them there. The salad must
be served in the coldest of dishes, and when well made and
garnished, is certainly the most attractive and wholesome
dish on the table. In giving recipes for salads the dress-
ings are the important parts. Oil or not oil is an ever-
recurring question. While I cannot understand how a
person can dislike the flavor of good olive oil, many do.
Exact quantities cannot be given, especially if you con-


124
HOW TO COOK VEGETABLES.
sider the great diversity of tastes. Delmonico, it is
said, used only one egg as a foundation for one quart of
oil, with simply salt and cayenne for seasoning; while
another noted cook used three eggs as a foundation for one
pint of oil with onion and Tarragon vinegar as a flavoring.
In preparing all kinds of salad dressing, a silver or wooden
fork should be used, and all the materials should be very,
very cold, and the oil as pure and fresh as possible.
FRENCH DRESSING.
I tablespoonful of vinegar, A dash of cayenne,
12 teaspoonful of salt,
3 tablespoonfuls of olive oil,
4 teaspoonful of black pepper.
Put the salt and pepper in a bowl and add gradually the
oil. Mix in slowly the vinegar, stirring rapidly all the
while. As soon as you have a perfect emulsion, that is, the
dressing is well blended (the oil and vinegar), it is ready to
use, and should be used at once. Many persons think
French dressing is simply a mixture of oil and vinegar, and
mix in the most careless way, but it should be just as care-
fully made as Mayonnaise, so that when you pour it over
the lettuce it will have a thick white appearance.
Tarragon vinegar may be used in place of plain vinegar.
Onion juice or a little garlic may also be added.
AMERICAN SALAD DRESSING.
Yolks of three hard-boiled eggs, Yolk of one raw egg,
I tablespoonful of vinegar, i gill of olive oil,
1/2 teaspoonful of salt,
Dash of cayenne,
4 teaspoonful of mustard.
Before beginning to mix this dressing I' would like to
say one word about the mustard. I have told you that


126
HOW TO COOK VEGETABLES.
work in gradually the raw yolk. This must be a perfectly
smooth paste. Then add the salt, pepper and melted
butter. When well blended add by degrees the cream,
working and stirring all the while. Then add gradually
the vinegar and it is ready to use. Put in a cold place.
POTATO SALAD DRESSING.
Press one boiled potato through a fine sieve. Add to it
while warm, one tablespoonful of butter, and if liked, one
tablespoonful of oil. Add one teaspoonful of salt and a
dash of cayenne, and work in gradually the uncooked
yolks of two eggs. Two hard-boiled yolks should now be
added, but first press them through a fine sieve. Add
gradually one tablespoonful of either plain or Tarragon
vinegar. Add a half teaspoonful of onion juice, or the
dish may be rubbed with a piece of onion before putting
in the ingredients. When well blended put in a cold place
until wanted.
MRS. RORER'S SALAD DRESSING.
1 teaspoonful of onion juice, 1 salt-spoonful of ginny pepper,
I salt-spoonful of salt,
2 salt-spoonful of white pepper,
4 tablespoonfuls of oil, 1/2 tablespoonful of Tarragon vin-
egar.
Put the onion, pepper, salt and ginny pepper in a
bowl, add gradually the oil, rubbing until it dissolves.
Then work in gradually the vinegar. When you have a
thick, well-blended dressing, pour it at once over lettuce
or cold boiled string beans and serve.
This is also nice with celery stuffed into tomatoes.


MAYONNAISE DRESSING.
127
MAYONNAISE DRESSING.
Put the uncooked yolks of two eggs into a clean, cold
soup-dish, beat them well with a silver or wooden fork
about one minute ; then add a half teaspoonful of salt, a
dash of cayenne, and, if you like it, a half-teaspoonful of
mustard. Work these well together, and then add, drop
by drop, a half pint or more of olive oil. You must stir
rapidly and steadily while adding the oil. Do not reverse
the motion, or it may curdle. After adding one gill of
oil, alternate occasionally with a few drops of lemon juice
or vinegar. The more oil you use, the thicker the dressing.
If too thick, add a half-tablespoonful or more of vinegar,
until the proper consistency. More or less oil may be
added, according to the quantity of dressing wanted.
With care a quart bottle of oil may be stirred into the
yolks of two eggs, alternating with a few drops of lemon
juice or vinegar, after adding the first gill of oil. It is
easier, however, to start with three yolks when making a
quart of dressing. In case the dressing should curdle,
1. e., the egg and oil separate, which makes the dressing
liquid, begin anew at once with the yolks of two eggs in
another plate, and after stirring them well, add by tea-
spoonfuls the curdled Mayonnaise, stirring all the while,
and then finish by adding more oil as directed.
In warm weather, it will take only one-half the time, if
you put the dish in which you make the Mayonnaise' on a
piece of ice, or in a pan of ice-water; the oil and eggs
should also be cold.
This dressing, if covered closely in a jar or tumbler,
will keep in a cool place for one week.


I 28
HOW TO COOK VEGETABLES.
CHICKEN SALAD.
Draw and singe a fowl, put in a kettle with just enough
boiling water to keep it from burning, add a slice of onion,
a bay-leaf, a few cloves, and a blade of mace. Cover the
kettle and cook the chicken slowly until perfectly tender.
This method of cooking will make the dark meat almost
as white as the white meat. For special occasions use the
white meat only ; the dark meat can be used for croquettes
or other chicken entrées. When done put the chicken
away until perfectly cold; it is best always to cook it the
day before using. Then remove the skin and cut the meat
into dice. Cut and not tear; remove the meat from the
carcass in as large pieces as possible. Cut with a sharp
knife, laying the meat in blocks a little larger than ordi-
nary dice. Under no circumstances chop it. After it is
properly cut, stand away in a cold place until wanted.
Wash, brush and cut the white part of celery into pieces
a half inch long. Dry on a soft towel and stand away in
the cold until wanted. Now make your Mayonnaise dress-
ing according to the recipe given. To each pint of
chicken allow two-thirds of a pint of celery and one cup
of Mayonnaise dressing. When ready to serve mix the
celery and chicken and dust lightly with salt, white pepper
or cayenne; then mix with them the Mayonnaise. Gar-
nish the salad bowl with crisp lettuce leaves, heap in the
salad and serve at once. The bowl may also be garnished
with the white, crisp celery tops. One cup of whipped
cream may be stirred into the Mayonnaise just before put-
ting it over the chicken. This makes a lighter dressing and
removes a little of the oily flavor.
The liquor in which the chicken was boiled may be
saved for soup.


130
HOW TO COOK VEGETABLES.
LOBSTER SALAD.
This may be made the same, although it is generally
served on lettuce leaves without the celery, as it is in
season when celery is not.
Boiled fish left over from one meal, may be made into a
salad for another. Simply serve on crisp lettuce leaves
with Mayonnaise dressing.
Canned salmon may also be served the same way.
SHAD ROE SALAD.
Wash one set of shad roes, put them in a saucepan, cover
with boiling water, add a teaspoonful of salt, cover the
saucepan and simmer gently twenty minutes. Be careful
not to boil or the skin will burst. When done, lift from
the water carefully with a skimmer and stand aside
until perfectly cold. When ready to serve, remove the
outside skin, and with a silver knife cut the roe into thin
slices. Put a slice of onion in the centre of a dish and
arrange around it crisp lettuce leaves. Heap the shad roe
in the centre and pass it with a bowl of Mayonnaise
dressing.
Shrimps, sardines, and anchovies may also be served on
lettuce leaves with Mayonnaise.
ASPARAGUS SALAD.
i bundle of boiled asparagus, The rule for French dressing.
Arrange the asparagus neatly on a flat dish, pour over it
the French dressing and serve.
This is an exceedingly nice salad for lunch.


CAULIFLOWER SALAD.
131
FRENCH ARTICHOKE SALAD.
Boil the artichokes until tender, and put them away until
perfectly cold. At serving time put one drop of onion
juice in the centre of each, arrange neatly on lettuce
leaves and pass with them a bowl of Mayonnaise.
BEET SALAD.
Slice and cut into dice sufficient cold beets to make one
pint. When ready to serve heap in the centre of the salad
dish, and cover with a half pint of sauce tartar. Garnish
with curly parsley and serve.
SALAD OF STRING BEANS.
Trim one pint of young beans and boil until tender,
when done, drain, and throw into cold water until per-
fectly cold. Then dry on a soft towel and cut each bean
into four pieces lengthwise. Arrange neatly on a salad
dish, pour over French dressing and serve.
CAULIFLOWER SALAD.
I medium-sized head of cauli- Half a pint of Mayonnaise.
flower,
Boil the cauliflower as directed for the vegetable, throw
into cold water and when perfectly cold, pick apart into
little flowerets. Place it on a soft dry towel or napkin.
When ready to serve arrange neatly in a salad bowl, cover
with Mayonnaise, dust with chopped parsley or chopped
chives, and serve.


132
HOW TO COOK VEGETABLES.
CABBAGE SALAD.
Cut into shreds the centre of a perfectly white, hard
head of cabbage, arrange neatly in a salad bowl, cover
with Mayonnaise and serve.
CELERY SALAD.
Cut the white stalks of celery into half inch pieces.
To
Dust the celery lightly with salt and pepper, mix with the
dressing, heap on a cold dish. Garnish with the white tops
of the celery and serve immediately. This salad is deci-
dedly better mixed at the table.
2 young cucumbers,
4 tablespoonfuls of oil,
I tablespoonful of vinegar, 7/2 teaspoonful of salt,
74 teaspoonful of pepper.
Pare and slice the cucumbers very thin, throw them into
cold water one hour, drain and dry. Do not, on any con-
sideration, add salt to the water in which they are soaked.
When ready to serve put them in a salad bowl, sprinkle
with salt and pepper. Mix well the oil and vinegar, pour
them over and serve at once.
Sliced cucumbers should always accompany the fish
course.
SALAD OF CUCUMBER AND TOMATO.
Pare and slice two good-sized cucumbers and soak in
cold water one hour. Drain on a soft towel. Pare and cut
into thick slices two red, solid tomatoes. Cover the bottom
of a flat dish with crisp lettuce leaves, arrange the cucum-


134
HOW TO COOK VEGETABLES.
bowl, put this mixture in the centre, cover with French
dressing and serve.
Despite the homely things that this salad contains it is
delicious.
SWEDISH SALAD.
Wash, trim and soak in cold water for one hour a good.
sized mackerel, then cover it with boiling water, and sim-
mer twenty minutes. Drain and cut into dice. Cut into
small blocks sufficient cold roast beef to make a pint. Cut
two boiled potatoes into dice. Mix one tablespoonful of
capers, one tablespoonful of chopped gherkins, the same
of chopped onion, the same of chopped parsley, ten good-
sized olives, stoned, and two hard-boiled eggs, chopped
fine; add to this the beef, potato and mackerel. Mix
carefully, and pour over it a half-pint of French salad
dressing; season highly with salt and cayenne. Put the
whole in a salad bowl, and lay over the top two dozen cold
raw oysters.
CARDINAL SALAD.
Wash and dry two heads of lettuce and a bunch of
water-cress; cut two boiled red beets into thin slices; cut
a half-dozen small red radishes into slices; chop six hard-
boiled eggs rather fine. Arrange the lettuce leaves nicely
in a salad bowl; mix the cress, radishes, beets, eggs and
one sliced cucumber together, and mix with the whole a
half-pint of cardinal Mayonnaise, which is made by add-
ing beet juice to plain Mayonnaise. Put in the salad bowl
on the lettuce leaves, and serve at once.


MACÉDOINE SALAD.
135
LETTUCE SALAD.
Choose the crisp, centre leaves of a head of lettuce; do
not wash unless it is necessary. If, however, obliged to do
so, do not break or separate the leaves from the head.
Put it in a wire basket, and plunge in and out of a pan of
cold water. Shake and dry each leaf carefully on a soft
towel. Arrange neatly on a salad bowl and send with it
to table a bowl of French dressing.
While it is customary in this country to serve Mayon-
naise with lettuce, it is certainly a mistake. The simple
French dressing is more appropriate and refreshing.
The following may be arranged and served the same :-
Endive,
Water-cress, Nasturtium blossom,
Sorrel,
Pepper grass, Turnip tops,
Dandelions,
Corn-salad.
SUMMER SALAD.
Peel and slice very thin two good-sized cucumbers.
Trim and boil six artichokes. Prepare one root of celery
by washing and cutting into small pieces. Slice one
bunch or ten small red radishes. Mix the whole. Put
them in a salad bowl, sprinkle with chopped Chervil; cover
with French dressing and serve.
MACÉDOINE SALAD.
I boiled beet,
2 tablespoonfuls of cooked green
i dozen boiled string beans, peas,
72 cup of boiled asparagus tops, i boiled carrot,
I small onion,
A root of celery,
ya pint of Mayonnaise dressing.
All the vegetables should be cut into proper sized pieces
and mixed carefully together. They must also be perfectly


138
HOW TO COOK VEGETABLES.
with three tablespoonfuls of olive oil, then a tablespoonful
of chopped onion. Mix together one tablespoonful of
honey (if you have it), if not, one tablespoonful of sugar
and one of vinegar. Add a half teaspoonful of salt and a
dash of white pepper. Pour over the endive and serve.
CANNING.
Vegetable canning is very much more difficult than fruit
canning. Corn and peas are, however, the most difficult
vegetables to keep. To be perfectly successful one must
choose only perfectly sound vegetables and fruits. If one
has to purchase, it is false economy to purchase those
on the verge of decay, even at greatly reduced rates, as
they will ferment after canning and will then be entirely
lost. Besides the loss of the fruits, you frequently lose
the cans also. Buy large fruits; after paring they should
immediately be thrown into water to prevent discolora-
tion, then boiled in clear water until they are tender,
then again in the syrup, and finished as directed in the
following recipes.
Small fruits retain their shapes more perfectly if sugared
one or two hours before cooking. Large-mouthed glass
jars with porcelain-lined or glass tops should be used. They
should be properly heated before filling and filled quickly
through a wide-mouthed funnel to overflowing. A silver
spoon-handle should be passed around the inside of the jars
to break any air-bubbles that may be there, then the tops
should be screwed on without delay. While filling the jars,
place them on a folded towel to prevent breakage. After
sealing, stand the jars in a warm part of the kitchen over
night. In the morning tighten the covers again, as the
glass contracts after cooling. Put them away in a cool


CANNING.
139
(not cold) dry, dark closet. In a week examine each jar
carefully, without disturbing it more than is necessary. If
the lids are slightly indented, the contents free from any
air-bubbles, and the liquid or fruit settled, rest assured
your fruit or vegetables will keep. If, on the contrary,
you find a frothy appearance around the jars, the lids
bulged, and the fruit sharply inclining to the top, open the
jars at once to prevent bursting. Fruits may be re-cooked
and used at once; never can them again. Vegetables
must, of course, be thrown away.
In canning fruits use only the best granulated sugar, and
they may be canned with or without sugar, as it takes no
part whatever in the preservation of the fruit. Fruit
canned with an inferior quality of sugar will become mud-
dled and ferment easily. The surplus juice from the small
fruits, such as strawberries, raspberries and plums, may be
strained and boiled down for jelly.
A porcelain-lined kettle, rather broad than deep, is best
for canning. Copper or brass must be thoroughly cleansed,
and even then the articles are more or less imbued with
verdigris that is produced by the action of the acids, fruits
and vegetables. Small oil or gas stoves are most convenient
for canning and preserving, or for jelly making. The kettle
being immediately over an even and intense heat, gives the
contents a chance to boil quickly, thus retaining the color
and flavor of the fruits. If these directions are carefully
followed and a small quantity of fruits or vegetables canned
at one time, not one can in a hundred will be lost.


CANNING-CORN.
143
must be done with boiling water. Screw on the covers as
tightly as possible, stand aside where the air will not strike
them for one or two hours. Then put in a cool place to
cool. When cool, again screw on the covers and put in a
dark, dry place.
LIMA BEANS.
Select perfectly sound lima beans, put into the jars
uncooked, then fill the jars full of cold water. Lay on the
tops and finish precisely the same as asparagus, cooking the
same length of time.
BEANS.
String the beans, cut them in several pieces, throw them
into boiling water, boil rapidly fifteen minutes. Have the
jars ready, filled with warm water to slightly heat them.
Empty them and fill quickly with the beans, and seal pre-
cisely the same as for fruit.
CORN.
Select perfectly fresh corn, remove the husks and silk,
and carefully cut the corn from the cob. Corn for canning
should never remain in the house over night. It is almost
impossible to keep, doing your very best, and will not
keep if not freshly picked. Pack the corn in the jars
and press down closely, filling each jar to the very top.
Put on the tops and screw them down. Arrange in a wash
boiler as previously directed. Pour around the jars suffi-
cient cold water, put the lid on the boiler and boil continu-
ously three hours. Watch carefully, seeing that there is
sufficient water to make a full volume of steam. When
done, lift out the jars and screw down the covers as tightly
as possible. Stand aside to cool, and when cold give them
another screw and keep in a dark, cool place.


CANNING—RHUBARB JAM.
145
pieces. These pieces may be cut into fancy shapes or left
plain. Put them in a stone jar, add a half cup of salt
to every five pounds of citron. Cover with cold water,
stand aside five hours. Drain, cover with fresh, cold
water, soak two hours, changing the water three or four
times. If you wish them crisp, dissolve one teaspoonful
of powdered alum in two quarts of boiling water, add the
citron and bring to boiling point. Drain, throw into cold
water fifteen minutes and drain again.
Make a syrup from two and a half pounds of granulated
sugar, and one and a half quarts of boiling water. Boil
and skim. This is to fifteen pounds of fruit. When the
syrup is perfectly clear put in the citron and simmer until
you can pierce it with a straw. Then lift it carefully with
a skimmer and spread on large platters. Stand in the hot
sun two hours to harden. Chip the yellow rind from one
large lemon, add the syrup, then add the strained juice
of two lemons, and one and a half ounces of green ginger
root cut into thin slices. Boil gently ten minutes and
stand aside until wanted.
When the citron hardens, put it, cold, into jars. Bring
the syrup again to the boil, strain over the citron. Cover
the jars and keep in a dark, dry place.
Watermelon rind may be preserved in precisely the
same manner.
RHUBARB JAM.
Wash young rhubarb and cut it into pieces about one
. inch long. Do not peel. Weigh, and to each pound allow
three-quarters of a pound of granulated sugar. Put it in
a porcelain kettle, bring slowly to boiling point, then boil
and stir continually three-quarters of an hour. Put this
in jars and hermetically seal, or it will keep in tumblers
tied with paper. This makes excellent pies in winter.
IO


148
HOW TO COOK VEGETABLES.
tumblers. After the tops are thoroughly fastened and the
edges dry, dip a paste-brush or sponge in water and just
moisten the top of the paper. This moistening stretches
the paper, and as it dries again it shrinks and forms a cover-
ing as smooth and tight as bladder skin. I do not recom-
mend jelly covered with brandied paper. In my hands it
is never satisfactory. Jelly in cooling forms its own air-
proof cover, and then, if it has a porous top, like paper,
will keep forever. A dark, cool closet is best for it. All
jellies can be made after this recipe.
CRAB APPLE JELLY.
Cut the crab apples into halves, then into quarters,
weigh, put in a porcelain kettle, and to each five pounds
allow one pint of water. Proceed and finish precisely the
same as for apple jelly.
BLACKBERRY JELLY.
The uncultivated blackberries are best for jelly and
should be rather under than over ripe. Put the berries in
a stone jar, stand in a kettle of cold water, cover the top
of the jar and heat slowly until the berries are soft. Then
put a small quantity at a time in a jelly bag and squeeze
out all the juice. Measure this juice and allow one pound
of granulated sugar to one pint. Turn the juice into a
porcelain-lined kettle and bring to boiling point over a
brisk fire. Put the sugar in earthen dishes and stand in
the oven to heat. Boil the juice rapidly and continuously
twenty minutes. By this time the sugar should be very hot,
not brown. Turn it in hastily at the end of twenty minutes,
stirring until the sugar dissolves. Dip the tumblers quickly
in hot water. Watch the liquid carefully and as soon as it


BRANDIED PEACHES.
149
goes to boil, take from the fire and fill the tumblers. If
you follow this recipe carefully success is sure.
If, on the other hand, you fail, make up your mind it is
not the fault of the recipe, as it has been well tried. If
the fruit is very ripe, or has been picked a day or longer,
your jelly will never be firm, and the longer you boil it the
more liquid it will become. In fact, it will become syrup.
Currant, damson and grape jelly may be made in pre-
cisely the same manner.
PEACH JELLY.
This should be made the same as apple jelly, and is the
hardest of all jellies, except pear, to make.
RHUBARB JELLY.
Wash and wipe the stalks, and, without paring, cut them
in pieces an inch long. Put in a porcelain kettle, allowing
one pint of water to four pounds of rhubarb. Boil to a soft
pulp, turn into a jelly bag and finish precisely the same as
apple jelly.
BRANDIED PEACHES.
Take large white or yellow free stone peaches, not over
ripe. Scald them by pouring over boiling water, cover and
let stand till the water becomes cold. Repeat this scalding,
then take them out and rub with a soft cloth until perfectly
dry. Put into stone jars; cover with brandy. Tie paper
over the tops of the jars and let remain for one or two
weeks. Then make the syrup from one pound of granu-
lated sugar, and a half pint of water to each pound of
peaches. Boil and skim. Put the peaches in this syrup and
simmer till tender. Take out, drain and put in glass jars.
Stand the syrup aside to cuol; when cold, mix equal quan-


150
HOW TO COOK VEGETABLES
tities of syrup and brandy in which you had the peaches.
Pour over the peaches, tie up and put away.
If you prefer the peaches pared, simply pare them, cook
until tender in the syrup, place them in jars. When the
syrup is cold mix with it an equal quantity of brandy, pour
this over the peaches, seal, and keep in a cool, dark place.
TO PICKLE LIMA AND STRING BEANS.
Lima beans and string beans may be packed in salt pre-
cisely like cucumbers; that is, a layer may be put in the
bottom of a cask, then a layer of salt, then another layer
of beans. The top of the cask should be fixed precisely
the same as for salting cucumbers. In winter, when ready
to use, wash thoroughly in cold water and soak over night
in clear cold water. Then cook the same as fresh vegeta-
bles, changing the water once or twice while cooking.
To my taste, this way of preserving beans is far better than
canning.
Green tomatoes, sliced, may be prepared in precisely
the same manner.
The following is a list of vegetables and their season for
pickling :-
Artichokes— July and August.
Beans—July and August.
Cabbage-September.
Red cabbage—September.
Cauliflower—August and September.
Celery-October and November.
Cucumbers—July to the middle of August.
Martynias— July and August.
Musk-melon and cantaloupe-First to the middle of
September.
Nasturtiums—August and September.


SPICED CANTALOUPE.
ISI
Onions-August.
Parsley—October.
Peppers-August.
Tomatoes (ripe)—August.
Walnuts—Latter part of June, or the early part of July,
the first week the walnuts form.
SPICED CANTALOUPE.
Cut the cantaloupes in halves, remove the seeds, then cut
in thin sections, take off the rind. When you have a
sufficient quantity, weigh the pieces and to each seven
pounds allow :-
4 pounds of sugar,
I pint of vinegar,
12 ounce of ginger root, 1 teaspoonful of ground cloves,
2 teaspoonfuls of ground allspice, 2 teaspoonfuls ground cinnamon,
1/2 teaspoonful of ground mace.
Mix the spices and divide them into four parts; put
each part in a small square of muslin, tie tightly, allowing
vinegar in a porcelain-lined kettle, add the spices, and
ginger root, scraped and cut into slices. Stand the kettle
over the fire, and when the contents are boiling add the
cantaloupe. Take at once from the fire and stand aside
in a cool place over night. Next day, drain all the liquor
from the cantaloupes and in a porcelain kettle bring it
again to the boiling point. Pour this over the cantaloupes
and stand aside until the next day. The following morn-
ing drain and heat the syrup as before, and do this for
nine consecutive days. The last day boil the cantaloupes
until perfectly tender, a small quantity at a time. Then
the liquor must be boiled down until a thick syrup and


152
HOW TO COOK VEGETABLES.
just enough to cover the fruit. Put in jars or tumblers
and tie up for keeping.
The following fruits must be spiced in precisely the same
manner, and if directions are carefully followed success is
sure, and the fruit will be perfectly delicious :-
Apples, peaches, cherries, pears, plums, quinces, water-
melon.
FLAVORED VINEGARS.
CELERY.
14 pound of celery seed or a 1 quart of cider vinegar,
half dozen roots of celery, 1 teaspoonful of salt,
2 teaspoonfuls of granulated sugar.
If you use the celery seed, simply mix all the ingredients
together, put in a porcelain-lined kettle, bring to boiling
point. When cold, bottle, shake every day for two weeks,
strain through a fine cloth or filter. Bottle and cork
tightly. Put away to flavor salad dressings and sauces.
If the celery roots are used, take off the outside and cut
the roots into thin slices, add to the vinegar and proceed
precisely the same as when you use the celery seed.
CHILI VINEGAR.
This is made by simply infusing fifty small peppers in
one pint of best white-wine vinegar.
HORSE-RADISH VINEGAR.
I teacup of grated horse-radish, 1 tablespoonful of granulated
I quart of cider vinegar,
sugar.
Put the horse-radish in two glass jars, bring the vinegar
to the boiling point, add the sugar and pour over the horse-


SOUP POWDER.
153
radish. Screw the tops on the jars, shake once a day for
one week. Strain, bottle, and seal, and it is ready to use.
ONION VINEGAR.
I quart of vinegar,
1 teaspoonful of salt,
2 teaspoonfuls of granulated 2 large onions.
sugar,
Grate the onions, mix with them the salt and sugar, let
stand two hours and add the vinegar. Turn into bottles,
shake every day for two weeks, strain through a fine cloth,
bottle, cork, and seal..
This onion vinegar may be used for salads and sour meat
dishes where a very delicate onion flavor is desired.
TARRAGON VINEGAR.
Put in a wide-mouthed bottle one cup of freshly gath-
ered tarragon leaves. Cover with a quart of good, cold
cider vinegar. Cork bottle and stand aside two weeks.
Shake frequently. Then strain and squeeze through a
flannel bag. Pour into small bottles, cork, seal and keep
in a cool place.
This vinegar is an agreeable addition to all salads and
fish sauces.
SOUP POWDER.
Take of lemon peel, thyme, sweet marjoram and parsley
each one ounce. Dry carefully on paper in a warm oven,
then pound in a mortar and rub through a fine sieve. Add
one drachm (one teaspoonful) of powdered celery seed,
bottle and cork.
One teaspoonful of this may be added to each quart of
soup.


154
HOW TO COOK VEGETABLES.
HOW TO DRY HERBS.
It is of the utmost importance that food should be well
seasoned and palatable. Herbs and seasoning are as im-
portant as the food itself. They bring back the languid
appetite and encourage one to eat when he would not other-
wise do so. During the summer, when herbs are in their
highest state of perfection, full of juices and just before
flowering, they should be gathered and dried. This should
always be done on a perfectly dry day, early in the morn-
ing or after sundown. Cleanse thoroughly from dust and
dirt, cut off the roots and spread the herbs on squares of
brown paper. Put them in a warm oven, dry quickly,
to preserve the flavor. If allowed to dry gradually the
heat dries off the aroma and they will be almost tasteless.
Care must be taken that they do not brown or scorch, as
this also destroys the flavor.
When dry, pick the leaves from the stems, put them into
bottles or jars and cork tightly. They must be perfectly
cold before going into the bottles or they will sweat and
sour. Mark each bottle or jar plainly on the outside, to
save confusion when wanted for use.
TO SERVE FRUIT.
The French, when serving fruit, exhibit much greater
taste than the Americans." The arrangements are not only
better, but also the method of serving and the decorations.
For instance, strawberries are served whole, without being
stemmed, and a small dish of powdered sugar is passed
with them, or sometimes they are dipped in fondant, at
others, in white of egg and powdered sugar.
Peaches are served in a pretty basket, decorated with
fall flowers, and here and there bunches of their own leaves.


TO SERVE FRUIT.
155
Hollyhocks are particularly appropriate. The beautiful
white and red currants may be dipped in white of egg,
then in sugar and dried on a sieve, then neatly arranged
on a pretty glass dish garnished with freshly picked roses.
These, as you can readily understand, will make a most
beautiful breakfast dish. Cherries should be served in
large bunches, and may be mixed with other fruits that are
in season at the same time. All fruit should be served cold;
some, however, will bear to be chilled, while the flavor of
many fruits is entirely destroyed by chilling.
Watermelons and cantaloupes should be first washed, then
put in a cold place several hours before serving. To serve
them, cut them in halves, cut thin slices from the convex
ends, allowing them to stand firmly on a plate. Scoop out
the pulp of the watermelons in egg-shaped pieces with a
spoon. Cantaloupes should be served in halves, the seeds
carefully removed, the fruit eaten with a spoon. The
large banana cantaloupes, of course, should be cut in
convenient-sized pieces. Sugar, salt and pepper should be
passed with them. Cantaloupes are pretty, served on a bed
of fresh grape leaves.
Pineapples should be pared with a silver knife, the eyes
carefully removed, and the fruit then picked into small
pieces with a silver fork; cutting destroys the flavor.
Deluge the pieces in sugar and stand away for one or two
hours to get perfectly cold.
Raspberries, one of the most delicate of all fruits, should
be very carefully looked over and kept in a cool place until
serving time. Then serve in a pretty glass dish ; they must
never be sugared before serving ; pass sugar with them.
Raspberries may also be moistened with orange or currant
juice, just before being sent to the table. Blackberries
should be carefully looked over and slightly chilled before
serving; they must not, however, be icy cold. They should


156
HOW TO COOK VEGETABLES.
be sugared about five minutes before serving time and
arranged in a pretty glass dish. A very pretty way to serve
small fruit is to have heaped in the centre of a large, flat
glass dish, a mound of whipped cream with the fruit around
it.
TO POP CORN.
Shell perfectly dry pop-corn. Put about half a cupful
(one gill) of corn in an ordinary corn popper, a square
wire pan with a long handle. Shake it over a clear hot fire
rapidly. If the fire is too hot it will scorch the corn and
prevent its popping. The more rapidly you shake, expos-
ing all sides of the corn to the air, the better and more
quickly it pops. When the popping ceases open the pop-
per, turn the corn into a large bowl. Have ready about
two tablespoonfuls of melted butter; pour this slowly over
the corn, stirring constantly with a wooden fork. The
corn must be thoroughly greased without being oily. Dust
lightly with salt and it is ready to serve. This is the more
wholesome way of serving pop-corn. Some prefer it moist.
ened with syrup, and in that case it is more indigestible.
POP-CORN BALLS.
Put a quarter of a pound of sugar and one gill of water
form a rather thick syrup. Pop the corn as directed, turn
into a bowl and pour the syrup in a fine stream over the
corn, stirring all the while. A few drops of lemon juice
or vanilla may be added to the syrup. * Grease your hands
lightly, take about two tablespoonfuls of the corn and
press gently in the form of a ball. Stand these balls on a
greased paper to dry and they are ready to use.


BILLS OF FARE.
157
BILLS OF FARE.
It is frequently of great convenience to housekeepers to
have arranged for them a few simple, as well as more elabo-
rate bills of fare. The first are intended to act as guides
for ordinary family tables, the second as assistants to a com-
pany luncheon or dinner. Still, from a proper standpoint,
the company luncheon should never be more elegant than
the everyday family table. To a well living family, the
announcement of one or two guests means only two extra
plates at the table.
An appropriate and healthful bill of fare implies both
taste and discrimination. For instance, heavy soup should
never be served where a large dinner is to follow. A clear,
light soup should always precede. a course dinner, and a
heavy soup a small dinner or lunch. If one wants a more
elaborate bill of fare, let raw oysters precede the soup,
and this be followed by fish. Potatoes of some kind
should be served with fish, also sliced cucumbers. Rad-
ishes and gherkins, salted almonds, olives and such dishes
as are considered appetizers, should be placed on the table
immediately after the soup, and allowed to remain until the
table is cleared for dessert. Never serve more than two
vegetables with any one course, and do not feel it abso-
lutely necessary always to serve potatoes. Rice is much
more appropriate with lamb, mutton or chicken, and for
my own taste, I prefer it with veal. In fact, one can serve
veal with either spinach or chervil, omitting potatoes en-
tirely. Green peas and asparagus tops accompany lamb;
the course should not be spoiled with potatoes. Light en-
trées, such as sweetbreads, croquettes, meat patties, may
follow the fish. Peas may be served at the same time.
Black-birds, reed-birds or any small birds may be served
with lettuce and French dressing. Small chicken croquettes


SPRING BILLS OF FARE.
159
BREAKFAST.
Baked Bananas,
Hominy, Sugar and Milk,
Panned Beefsteak,
Shirred Eggs,
Plain Muffins, Coffee.
LUNCH.
Fish Cutlets, Cream Sauce,
Sliced Cucumbers,
Toasted Cheese,
Wafers,
Stewed Fruit,
Tea.
Boiled Rice,
DINNER.
Herb Soup,
Boiled Leg of Mutton, Caper Sauce,
Stewed Tomatoes,
Salad of Water-cress,
Wafers,
Cheese,
Caramel Pudding,
Coffee.
Potato Roll,
SUPPER.
Thin Slices of Cold Mutton,
Preserved Cranberries,
Russian Tea.
Apees,
Broiled Ham,
BREAKFAST.
Stewed Rhubarb,
Wheat Granules, Sugar and Cream,
Beauregard Eggs,
French Fried Potatoes,
Rice Muffins,
Coffee.
LUNCH.
Fried Oysters,
Water-cress,
Cold Slaw, Cheese Soufflé,
Lemon Jelly,
New York Cookies,
Tea.


160
BILLS OF FARE.
Cranberry Jelly,
Cauliflower,
DINNER.
Clear Soup with Green Peas,
Roasted Chicken, Giblet Sauce,
Bermuda Potatoes, Parsley Sauce,
Asparagus on Toast,
Salad of String Beans,
Wafers, Fairy Toast,
Coffee.
Cheese,
SUPPER.
Chicken Salad,
Preserves,
Milk Biscuit,
Rolled Jelly Cake,
Tea.
BREAKFAST.
Shaddocks,
Moulded Farina, Whipped Cream,
Stewed Kidney,
Saratoga Potatoes,
Spanish Omelet,
Pop-overs,
Coffee.
LUNCH.
Deviled Clams,
Oatmeal Wafers,
Banana Fritters, Powdered Sugar,
Dover Cake,
Cocoa.
DINNER.
Irish Stew,
Boiled Rice,
Sliced Cucumbers,
Wafers,
Cheese,
Coffee,
SUPPER.
Fricassee of Oysters, Tea Rolls,
Canned Peaches,
Water Crackers,
Tea.


AUTUMN BILLS OF FARE.
163
BREAKFAST.
Blackberry Mush,
Broiled Chicken,
Sliced Tomatoes,
Potatoes à la Béchamel,
Rice Muffins,
Coffee.
LUNCH.
Lobster Cutlets,
Cream Sauce,
Sliced Tomatoes,
Cantaloupes,
Lemonade.
DINNER.
Cream of Tomato Soup,
Broiled Steak,
Corn,
Stewed Cucumbers,
Mashed Potatoes,
Lettuce Salad,
French Dressing,
Wafers,
Cheese,
Frozen Strawberries,
Coffee.
Tomato Salad,
SUPPER.
Cold Boiled Ham,
Parker House Rolls,
Sugared Fruit,
Теа.
AUTUMN BILLS OF FARE.
BREAKFAST.
Cantaloupes,
Oatmeal, Sugar and Cream,
Broiled Birds,
Sliced Tomatoes,
Wheat Granule Gems,
Coffee.
Toast,
LUNCH.
Welsh Rarebit,
Rice Croquettes,
Sliced Cucumbers,
Gingerbread,
Cocoa.


164
BILLS OF FARE.
DINNER.
Purée of Carrots,
Roast Duck,
Olive Sauce,
Boiled Rice,
Corn Pudding,
Wafers,
New Turnips, Browned,
Mayonnaise of Tomatoes,
Peach Short Cake,
Coffee.
Cheese,
SUPPER.
Stewed Oysters,
Cold Slaw,
Hot Bread,
Berwick Sponge Cake,
Sugared Fruit,
Теа.
BREAKFAST.
Baked Apples,
Moulded Farina,
Whipped Cream,
Fried Perch,
Ham Omelet,
Plain Boiled Potatoes,
Johnny Cake,
Coffee.
LUNCH.
Beef Croquettes,
Sliced Tomatoes,
Sugared Peaches,
Tea.
Peas,
DINNER.
Marrow Ball Soup,
Roasted Shoulder of Veal,
Brown Sauce,
Squash,
Scalloped Potatoes,
Browned Parsnips,
Lettuce Salad,
French Dressing,
Cheese,
Ice Cream,
Coffee.
Wafers,
Slices of Lemon,
SUPPER.
Sardines on Toast,
Tomato Salad,
Sugared Fruit,
Marvels,
Tea.


WINTER BILLS OF FARE.
165
BREAKFAST.
Stewed Pears,
Oatmeal,
Sugar and Cream,
Broiled Chops,
Tomato Sauce,
Saratoga Chips,
Boston Brown Bread,
Coffee.
LUNCH.
Sweetbread Cutlets,
Cream Sauce,
French Breakfast Rolls,
Cucumber Salad,
Cantaloupes.
Cheese,
DINNER.
Bisque of Oyster,
Larded Fillet of Beef,
Mushroom Sauce,
Potato Croquettes,
Baked Tomatoes,
Sorrel Salad,
French Dressing,
Wafers,
Frozen Peaches,
Coffee.
SUPPER.
Thin Slices of Cold Meat,
Sauce Tartare,
Potato Salad,
Sugared Fruit,
New England Loaf Cake,
Теа.
WINTER BILLS OF FARE,
BREAKFAST.
Oranges,
Oatmeal,
Sugar and Cream,
Broiled Salt Mackerel,
Parsley Sauce,
Stewed Potatoes,
Omelet, .
Fried Indian Mush,
Syrup,
Coffee.
Peas,
LUNCH.
Oyster Omelet,
Thin Bread and Butter,
Molasses Wedding Cake,
Cocoa


166
BILLS OF FARE.
DINNER.
Purée of Celery,
Roasted Rib of Beef,
Yorkshire Pudding,
Stewed Turnips,
Buttered Beets,
Baked Potatoes,
Lettuce Salad, French Dressing,
Wafers,
Cheese,
Apple Tart,
Coffee.
SUPPER.
Fried Oysters,
Mayonnaise of Cabbage,
Compote of Apples,
Sponge Fingers,
Coffee.
BREAKFAST.
Baked Pears,
Wheat Granules,
Sugar and Cream,
Broiled Steak,
Sauce Bearnaise,
French Fried Potatoes,
Rice Crumpets,
Coffee.
LUNCH.
Creamed Fish,
Potato Puff,
Chicken Patties,
Preserved Ginger,
Wafers,
Russian Tea.
DINNER.
Clear Soup with Croûtons,
Roasted Loin of Pork,
Apple Sauce,
Mashed Potatoes,
Stewed Cabbage,
Browned Turnips,
Lettuce Salad, French Dressing,
Wafers,
Cheese,
Cerealine Blocks with Jelly,
Coffee.
SUPPER.
Ham Croquettes, Tomato Sauce,
Thin Bread and Butter,
Stewed Fruit,
Oatmeal Wafers,
Теа.


WINTER BILLS OF FARE.
167
Bacon,
BREAKFAST.
Stewed Apples,
Oatmeal, Sugar and Cream,
Broiled Sheeps' Kidneys,
Rice Omelet,
Johnny Cake,
LUNCH. .
Beauregard Eggs,
Parker House Rolls,
Grapes,
Теа.
Coffee.
Chipped Beef,
DINNER.
Calf's Head Soup,
Roasted Turkey,
Giblet Sauce,
Stewed Cranberries,
Oyster Plant Fritters,
Baked Potatoes,
Browned Sweet Potatoes,
Mayonnaise of Celery,
Cheese,
Plain Plum Pudding,
Coffee.
Wafers,
Cream Gravy,
SUPPER.
Fried Chicken,
Waffles,
Canned Peaches,
Coffee.
Lady Cake,
BREAKFAST
Grapes,
Oatmeal,
Whipped Cream,
Broiled Ham,
Shirred Eggs,
Hashed Potatoes,
Rice Muffins,
Coffee.
LUNCH.
Boudins,
Cream Sauce,
Stuffed Potatoes,
Hot Gingerbread,
Cocoa.


168
BILLS OF FARE.
DINNER.
Dried Bean Soup without Meat,
Baked Rock, Egg Sauce,
Cucumber Pickles,
Boiled Potatoes,
Peas,
Oyster Plant, Cream Sauce,
Mayonnaise of Cabbage,
Cheese,
Orange Bavarian Cream,
Coffee.
Wafers,
SUPPER.
Raw Oysters,
Chicken Salad, Milk Biscuit,
Canned Fruits,
Crackers,
Coffee.
WEDDING BREAKFASTS.
SPRING.
Baked Bananas,
Broiled Shad, Roe Sauce,
Parisienne Potatoes,
Breaded Lamb Chops, Tomato Sauce,
French Rolls,
Sweetbread Cutlets, Cream Sauce,
French Peas,
Fricassee of Chicken,
Cerealine Blocks,
Muffins,
Coffee.
SUMMER.
Melons,
Fried Brook Trout,
Sauce Tartare,
Stewed Potatoes,
Broiled Spring Chickens,
Cream Gravy,
Peas,
Woodcock,
Baked Macaroni,
Mayonnaise of Tomatoes,
Frozen Peaches,
Coffee.


LUNCH.
169
AUTUMN.
Sugared Peaches,
Fried Oysters,
Sauce Tartare,
Olives,
Gherkins,
Chow Chow,
Broiled Tenderloin of Beef,
Mushroom Sauce,
Potato Croquettes,
Reed Birds on Toast,
Cranberry Jelly,
Mayonnaise of Cucumbers and Tomatoes,
French Rolls,
Coffee.
WINTER.
Bouillon,
Broiled Sardines on Toast, garnished with Water-cress and Slices of
Lemon,
Baked Sweetbreads,
Peas,
French Rolls,
Venison in Chafing dish,
Currant Jelly,
Baked Macaroni,
Waffles,
Honey,
Coffee.
LUNCH.
Potato Puff,
SPRING.
Raw Oysters on Half Shell,
Bouillon in Cups,
Cusk à la Créme,
French Rolls,
Sweetbread Patties,
Small Chicken Croquettes,
Water Biscuits,
Cheese Ramakins,
Orange Soufflé, frozen,
Fruit,
Coffee.
Lettuce Salad,


170
BILLS OF FARE.
SUMMER.
Orange Sherbet in Punch Glasses,
Frogs' Legs,
French Peas,
Olives,
Gherkins,
Salted Almonds,
Broiled Spring Chickens, Sauce Tartare,
Potatoes with Cream Sauce,
Tomato Salad Garnished with Radishes and
Nasturtium Blossoms,
Toasted Cheese;
Frozen Strawberries,
Coffee.
Celery,
AUTUMN.
Bouillon,
Deviled Crabs,
Olives,
Baked Sweetbreads, Tomato Sauce,
Parker House Rolls,
Chicken Croquettes,
Shrimp Salad,
Cheese Fingers,
Frozen Peaches,
Coffee.
French Peas,
Olives,
Olives, com,
WINTER.
Raw Oysters on Half Shell,
Bouillon,
Gherkins.
Salted Almonds,
Lobster Cutlets,
Cream Sauce,
Milk Biscuits,
Broiled Fillet of Beef,
Mushroom Sauce,
Peas,
Shaddock Sherbet,
Quail on Toast, Brown Sauce,
Baked Macaroni,
Lettuce Salad, French Dressing,
Neuſchätel,
Coffee Jelly,
Whipped Cream,
Fruit,
Bonbons,
Coffee.
Wafers,


172
BILLS OF FARE. .
DINNER.
Mock Bisque Soup,
Salted Almonds,
Celery,
Cabbage,
Cream Sauce,
Sweet Potato Croquettes,
Salad of String Beans, French Dressing,
Wafers,
Cheese,
Datter Pudding with Canned Blackberries,
Hard Sauce,
Coffee.
SUMMER.
BREAKFAST.
Strawberries,
Molded Farina, Sugar and Cream,
Broiled Tomatoes,
Cream Sauce,
Muffins,
Coffee.
LUNCH.
Fried Egg Plant,
Sliced Tomatoes,
Brown Bread and Butter,
Mayonnaise of Cauliflower,
Wafers,
Cheese,
Iced Tea.
DINNER.
Asparagus Soup,
Macaroni Croquettes,
Tomato Sauce,
Stuffed Potatoes,
Macédoine Salad,
Wafers,
Cheese,
Frozen Strawberries,
Coffee.
- -
-
-
SUPPER
-
Corn Fritters,
Brown Bread,
- -
Sliced Tomatoes,
-
Fruit,
Wafers.


VEGETARIAN MENUS.
173
AUTUMN.
BREAKFAST.
Melons,
Oatmeal, Sugar and Cream,
Fried Squash,
Tomato Catsup,
Water-cress,
Gluten Gems,
Coffee.
LUNCH.
Stuffed Egg-Plant,
Raw Tomatoes,
Salad of Lettuce, Peppers,
Fruit.
DINNER.
Cream of Corn Soup,
Stuffed Baked Tomatoes,
Lima Beans,
Boiled Rice,
Cauliflower with Cream Sauce,
String Beans,
French Dressing,
Wafers, Cheese,
Peach Pudding, Hard Sauce,
Coffee.
Milk Biscuit,
SUPPER.
Scalloped Potatoes,
Salad of Cucumbers and Tomatoes,
Compote of Pears, Wafers,
Tea.
WINTER.
BREAKFAST
Baked Apples,
Omelet,
Grits, Sugar and Cream,
Baked Potatoes,
Muffins, Coffee.
LUNCH.
Macaroni Croquettes,
Tomato Sauce,
Endive Salad,
Gingerbread,
Cocoa.


174
BILLS OF FARE.
DINNER.
Salsify Soup,
Boiled Cabbage,
Caper Sauce,
Parsnip Fritters,
Stuffed Potatoes,
Stewed Canned Tomatoes,
Mayonnaise of Celery,
Wafers,
Cheese,
Apple Pie,
Coffee.
A SIMPLE THANKSGIVING DINNER.
Tomato Soup,
Boiled Haddock,
Drawn Butter,
French Fried Potatoes,
Roasted Chicken, Giblet Sauce,
Cranberries,
,
Boiled Rice,
Peas,
Mayonnaise of Celery,
Cheese,
Wafers,
Mince Pie,
Pumpkin Custard,
Coffee.
A GENTLEMEN'S FISH SUPPER.
Raw Oysters in a Block of Ice,
Fried Black Bass,
Parsley Sauce,
Stewed Potatoes,
Lobster Cutlets,
Cream Sauce,
Tea Biscuits,
Mayonnaise of Salmon,
Welsh Rarebit,
Coffee.


EMERGENCY DINNER OF CANNED GOODS.
175
CHRISTMAS DINNER.
Cherrystone Oysters on Half Shell,
Clear Soup with Croûtons,
Fried Smelts, Sauce Piquant,
French Fried Potatoes,
Roasted Wild Turkey, Oyster Sauce,
Cranberry Sauce,
Boiled Rice,
Cauliflower,
Peas,
Orange Sherbet,
Roasted Goose, Apple Sauce,
Sweet Potato Croquettes,
Mayonnaise of Celery,
Water Biscuits,
Plum Pudding, Hard Sauce,
Fruits,
Raisins,
Coffee.
Edam,
Nuts,
AN EMERGENCY DINNER OF CANNED GOODS.
Cream of Tomato Soup,
Boiled Salt of Mackerel, Parsley Sauce,
Lyonnaise Potatces,
Timbale of Macaroni, Cream Sauce,
String Beans.
French Omelet with Peas,
Lettuce Salad, French Dressing
Wafers,
Cheese,
Canned Fruit,
Coffee.





INDEX.
AMERICAN salad dressing, 124
A Anchovy salad, 130
Apple jelly, 146, 147
Apples, to can, 140
spiced, 152
Artichoke soup, 109
Artichokes, baked, 13
French, 12
fried, 13
à l'Italienne, 14
as a basis for jardinière, 13
stuffed, 14
Jerusalem, 14
(à la lyonnaise), 15
pickled, 16
(à la vinaigrette), 15
Asparagus, 142
in ambush, 17
boiled, 16'
canned, 142
escalloped, 18
à la Hollandaise, 18
peas, 19
salad, 130
stewed, 17
soup, 110
Autumn bills of fare, 163, 164, 165
Beets with cream sauce, 24
pickled, 25
silver, 25.
Bills of fare, 157
for autumn, 16
for spring, 158, 159, 160
for summer, 161, 162, 163
for winter, 165
Bisque of turnip, 120
Black bean soup, 118
Blackberry jelly, 148
Blackberries, to can, 140
Borecole, 26
Boulettes of potato, 80
Brandied peaches, 149
Bread, sweet potato, 89
Breakfasts, wedding, 168
Broccoli, 25
Broiled mushrooms, 60
tomatoes, IOI
Browned sweet potatoes, 89
turnips, 103
Brussels sprouts, 25
sprouts sautés, 26
Butter beans, 24
tomato, 103
RAKED beans, 20
D Balls,chicken forcemeat, 109
pop-corn, 156
Barley soup,
Bean croquettes, 22
polenta, 22
Beans, 143
baked, 20
butter, 24
case-knife, 24
French, 24
kidney, with brown sauce, 21
à la maître d'hotel, 20
Lima, 23
à la poulette, 23
dried, 23
and corn, 46
red, 22
string, 19
with cream, 19
white, sautés, 21
Beet salad, 131
Beets, boiled, 24
CABBAGE, boiled, 27
Charleston, 29
fried, 30
lettuce, with gravy, 59
pickled, 31
salad, 132
scalloped, 29
stewed, 28
stuffed, 28
with corned beef, 27
with Parmesan, 29
red, à la flamande, 30
pickled, 31
German style, 30
Cakes, corn, griddle, 42
Canned fruits, 140
apples, 140
blackberries, 140
cherries, 141
peaches, 141
pears, 141
plums, 141
quinces, 142
quince and apple, 140


178
INDEX.
Canned vegetables, 138
asparagus, 142
Lima beans, 143
string beans, 143
citron, 144
corn, 143
and tomatoes, 144
gumbo and tomatoes, 144
mushrooms, to stew, 61
peas, 144
tomatoes, 144
peas, how to cook, 73
Canning, 138
Capsicums, to pickle, 75
Cardinal salad, 134
Carrot marmalade, 34
Carrots, pickled, 33
stewed, 33, 34
Case-knife beans, 24
Casserole, potato, 87
Catsup, cucumber, 53
tomato No. 1, 105
No. 2, 105
cold tomato, 106
English tomato, 106
Cauliflower, baked, 36
with cream sauce, 34
au gratin, 36
pickled, 36
stewed, 35
salad, 131
Celeriac, 389
Celery, á la Française, 37
fried, 37
au jus, 39
stewed, 38
with tomato sauce, 37
in stuffed tomatoes, 102
salad, 132
soup, 112
vinegar, 152
turnip-rooted, 38
Chard, Swiss, 25'
Cherries, to can, 141
Chicory with cream, 39
Chicken forcemeat balls, 109
salad, 128
Chili vinegar, 152
Chips, Saratoga, 84
Chowder, corn, 48
potato, 86
Christmas dinner, 175
dinner, a simple, 171
Citron, 144
Cock-a-leekie, 121
Cold slaw, 32
Combinations of foods, 10
Corn, 143
boiled on cob, 39
boiled in husk, 40
chowder, 48
cold, 42
fricasseed with okra, 65
fritters, 40
oysters, 46
Corn, pickled, small ears, 44
pudding, 47
southern, 46
salted, 45
scalloped, 41
soup, 112
stewed, 42
with Lima beans, 46
with tomatoes, 41
in tins, 45
warmed over, 42
and tomatoes, 144
gems, 42
griddle cakes, 42
how to dry, 43
dry-how to cook, 45
to hull, 43
to pop, 156
Corn-salad, 44, 135
Corned beef, with cabbage, 29
Crab apple jelly, 148
Crab salad, 129
Cream salad dressing, 125
vegetable soups, 109
Croquettes, bean, 22
potato, 79
sweet potato, 89
Croûtons, 111
Cucumber catsup, 53
mangoes, 54
pickles, oiled, 52
salad, 132
Cucumbers, with cream sauce, 49
fried, 50
in butter, 50
pickled, 52
salted for pickling, 50, 51
stewed, 48
stuffed, 49
sweet, pickled, 53
Currant jelly, 149
Curried tomatoes, IOI
Custard, white potato, 87
Chicory od 1592", 147
DAMSON jelly, 149
Dandelion salad, 135
Dandelions, German style, 55
wilted, 54
Delmonico potatoes, 82
Dinner, Christmas, 175
a simple Christmas, 171
Thanksgiving, 174
an emergency, of canned goods, 175
Dock, narrow, 55
sour, 55
Dredged tomatoes, 100
Dressing, French, 124
American salad, 124
cream salad, 125
mayonnaise, 127
Mrs. Rorer's salad, 126
potato salad, 126
salad, without oil, 125
Dried bean soup, 117
corn, to cook, 44


INDEX.
179
Dried mushrooms, 62
Dry pumpkins for pies, 90
Dutch lettuce, 60
| Jellies, fruit, 146
Jerusalem, artichokes, 14
à la lyonnaise, 15
pickled, 16
à la vinaigrette, 15
Julienne soup, 119
KALE, 26
FGG-PLANT, baked, 56
in batter, 56
dressed, 56
farcied, 57
fried, 55
Egg salad, 133
Egyptian salad, 137
Emergency dinner, of canned goods, 175
Endive, 55
salad, 135
English pea porridge, 116
tomato catsup, 106
A with pork, 27
Kale turnip, 32
Kidney beans, with brown sauce, 21
à la maitre d'hotel, 20
Kohl-rabi, 32
FARE, bills of, 157
T Figs, tomato, 102
Fish supper, a gentlemen's, 174
Flavored vinegars, 152
Foods, combinations of, 10
Forcemeat balls, chicken, 109
French artichoke salad, 131
artichokes, 12
beans, 24
dressing, 124
Fritters, corn, 40
parsnip, 70
salsify, 96
Fruit jellies, 146
Fruits, to can, 140
to serve, 154, 155
I EEKS, 57
stewed, 57
Lentil rolls, 53
soup, 119
Lentils, 57
with rice, 58
Lettuce, 59
cabbage, with gravy, 59
Dutch, 60
salad, 135
Lima bean soup, III
beans, 23, 143
à la poulette, 23
and corn, 46
dried, 23
to pickle, 150
Lobster salad, 130
Lunch, 169, 170
alad, 133
GEMS, corn, 42
German salad
Glazed onions, 68
Grape jelly, 149
Green tomato pickles, 107
Griddle cakes, corn, 42
Gumbo, 63
and tomatoes, 144
MANGOES, cucumber, 54
pepper, 73
tomato, 104
Marmalade, carrot, 34
yellow tomato, 1041
Martynias, 63
Mayonnaise dressing, 127
tomato salad, 136
Meat, salt, with pumpkin, 92
Menus, vegetarian, 171, 172, 173
autumn, 173
spring, 171
summer, 172
winter, 173
Mushrooms, 61
baked, 60
broiled, 60
dried, 62
stewed, No. 1, 62
No. 2, 63
canned, to stew, 61
HERBS, to dry, 154
IT Honey, tomato, 107
Horse-radish vinegar, 152
Hotch-potch, 121
ICED tomatoes, 102
Italian salad, 133
NASTURTIUM blossom, 135
JAM, rhubarb, 145
J Jelly, apple, 146, 147
crab apple, 148
blackberry, 148
currant, 149
damson, 149
grape, 149
peach, 149
i hubarb, 149
OKRA, 63
boiled, 64
stewed, 65


180
INDEX.
Omelet with tom:.04
Okra, fricasseed with corn, 65
with rice, 64
with tomatoes, 64
Omelet with peas, 72
Onion salad, 137
soubise, 68
soup, 120
vinegar, 69, 153
Onions, baked, 66
boiled, 65
fried, 66
glazed, 68
pickled, 69
scalloped, 67
stewed, 67
stuffed, 67
Spanish, 66
Oyster plant, boiled, 96
soup, 114
supper, 171
Oysters, corn, 46
Pie, sweet potato, 90
pumpkin, 91
rhubarb, 94
Plums, to can, 141
spiced, 152
Pods, sugar pea, 73
Poke stalks, 76
Polenta bean, 22
Pop-corn balls, 156
Pork, with kale, 27
Porridge, English pea, 116
Potato, boulettes of, 80
casserole, 87
chowder, 86
croquettes, 79
custard, white, 87
pie, white, 88
puff, 80
PARSNIP fritters, 70
Parsnips, baked, 70
boiled, with creaın sauce, 69
fried, 70
Parsley, pickled, 33
Pea soup, 112
from canned peas, 113
Peas asparagus, 19
Peas, 144
green, 71
with cream sauce, 73
with omelet, 72
how to can, 72
Peach jelly, 149.
Peaches, brandied, 149
to can, 141
spiced, 152
Pears, to can, 141
spiced, 152
Pepper grass, 135
Pepper mangoes, 73
sauce, 74
Peppers, pickled, 74
stuffed, 75
Pickled artichokes, Jerusalem, 16
beets, 25
cabbage, 31
red, 31
carrots, 33
parsley, 33
peppers, 74
onions, 69
radish pods, 94
tomatoes, 102
Pickles, cauliflower, 36
corn, small ears, 44
cucumbers, oiled, 52
small, 52
sweet, 53
salted for, 50, 51
green tomatoes, 107
Pie, white potato, 88
salad, 136
dressing, 126
sautés 83
soufflé, 86
soup, 113
Potatoes, 76
baked, 85
with meat, 86
boiled, 77
Delmonico, 82.
à la duchesse, 84
French, fried, 82
hashed, browned, 81
browned, in the oven, 82
with cream 82
à la Hollandaise, 84
lyonnaise, 83
à la maître d'hôt
mashed, 79
panned, 82
ragout of, 84
scalloped, 78
steamed, 78
stewed, 80
stuffed, 85
with cream sauce, 81
with turnips, 108
sweet, 88
baked, 88
browned, 89
croquettes, 89
roasted, 88
mashed, southern style, 89
Pot au feu, 122
Powder, soup, 153
Proper vegetables to serve with meats,
11, 12
Pudding, corn, 47
southern corn, 46
Pumpkin, baked, 92
chips, preserved, 146
pie, 91
preserved, 90
in pieces, 91
with salt meat, 92
Pumpkins, dried for pies, 90
Purée of sorrel, 97
of vegetable soup, 115


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BURPEE'S FARM ANNUAL
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HOW TO GROW
Cabbages and Cauliflowers
MOST PROFITABLY.
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It is not too much to say that this book gives the most com-
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long experience -Capt. G. H. HOWARD, of Suffolk County,
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and grower. To these is added an appendix that will interest
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fully on :-
How to succded with CABBAGES-The Best Soils--The Cabbage &
Greedy Feeder-Manures—Planting and Cultivation-Insects-Early Cabbages-
Late Cabbages-Cutting and Marketing.-
CAULIFLOWER.-Selection of Land-Making Seed Bed and Sowing
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Open Ground-For the Family Garden-Enemies of the Cauliflower-Varieties
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Keep for Winter Use-Numerous Recipes for Cooking Cabbage and Cauliflower.
Few, if any, crops that can be grown on the farm yield larger
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BURPEE'S
“HOW TO GROW”
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