VEGETABLES.

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All vegetables are better to be freshly gathered, when left to stand long, they lose much of their flavor.

Late in the season, when turnips, parsnips, carrots, &c., begin to lose their sweetness, they may be greatly improved by adding a tea spoonful or two of sugar to the water they are boiled in.

BOILED POTATOES, No. 1.

132. Select the potatoes as nearly as possible of the same size. Wash and boil them with the skins on.

Throw a little salt in the water. When they are soft, peel them and send them to the table hot. Or they may be mashed with butter, salt to the taste, and milk or cream in the proportion of an ounce of butter and half a gill of milk or cream to ten potatoes. They should be sent to the table immediately, as they spoil if they stand after they are done.

Put them over the fire, in cold water, or they will be likely to burst before they are cooked.

BOILED POTATOES, No. 2.

133. Wash ten potatoes, boil them in water, with a little salt. When they are soft, peel them, put them in a pan, with an ounce of butter and half a gill of milk or cream. Mash them well, add more salt if necessary, and put them in a vegetable dish.

Have ready an egg beaten light; spread the egg over the potatoes, and brown it with a salamander, if you have one, or wash the pan of the shovel, heat it very hot, and hold it over the potatoes sufficiently near to brown the egg.

Serve it hot.

FRIED POTATOES, No. 1.

134. Boil some potatoes in water a little salted. When they are done, peel them, and set them away to cool. When cold, cut them in thin slices, season with salt and pepper, and dredge a little flour over them.

Have ready some hot lard in a pan, pour in the potatoes, and fry them a delicate brown.

FRIED POTATOES, No. 2.

135. Boil some potatoes; when done, peel them, and set them away to get cold. Then chop them up fine, and add pepper and salt to the taste. Flour them, and fry in hot lard. They must be brown.

Some add a little vinegar just before they are taken out of the pan.

FRIED POTATOES, No. 3.

136. Boil some potatoes, peel, and mash them finely. To ten potatoes add half a gill of milk or cream, and pepper and salt to the taste.

Make the mashed potato in little cakes, flour them on both sides, and fry them in hot lard. If there are any cold mashed potatoes left from dinner, they may be cooked in this way for breakfast.

FRIED POTATOES, No. 4.

137. Boil some potatoes, mash and season them with pepper and salt.

To ten potatoes chop four onions and mix with the mashed potato, and half a gill of milk or cream.

Make it out in small cakes, dredge flour on both sides, and fry them in hot lard till they are of a light brown.

FRIED SWEET POTATOES.

138. Boil some sweet potatoes till they are soft enough to pass the prong of a fork through them. Peel them, and when they get cold slice them. Season with pepper and salt to the taste, dredge flour over, and fry them in hot lard. They should be of a fine light brown.

ROASTED POTATOES.

139. Wash them, and put them in a pan, in a moderate oven. When they can be easily pierced by a fork, they are done.

Serve them with the skins on. Those who reside in the country, and have wood fires, may roast them in the following manner. Sweep the hot stone in front of the fire, place the potatoes on it, and cover them with hot ashes. When they are soft, wipe the skins and send them to the table hot.

POTATO CAKES.

140. Boil six potatoes, mash them fine, and add to them three eggs, boiled hard and finely chopped, with salt and pepper to the taste, and a table spoonful of milk or cream.

Make it out in small cakes, flour them on both sides, and fry them a delicate brown.

POTATO KALE.

141. Six potatoes,
Half head of cabbage,
Two ounces of butter,
One gill of cream.

Put your cabbage on to boil, with a little salt in the water; when it is nearly done, pare your potatoes and put them in with the cabbage. When the potatoes are soft, take them out—drain the cabbage—wipe a sauce-pan, or the pot they were boiled in, put the potatoes and cabbage into it, mash both very fine, add the butter and cream with salt and pepper to the taste. Set the pot over the fire and stir it till the potatoes are hot. Serve it immediately.

This is very good with cold meat.

POTATO SALAD.

(A German Dish.)

142. Six potatoes,
Six onions,
Two ounces of butter,
Pepper, salt, and vinegar to the taste.

Boil the potatoes and the onions till they are soft; the onions require about as long again as the potatoes.

Wipe out the pot in which the potatoes were boiled, mash the onions in it, slice the potatoes, but do not mash them, and add to the onions, put in the butter, pepper, salt, and vinegar; set it over the fire and stir it till it is hot, when it will be ready for the table.

Some persons prefer it without the vinegar.

POTATO SAUSAGE.

143. Of cold veal finely chopped add the same quantity of cold mashed potato, and season with pepper and salt to the taste.

Make it out in small cakes, flour them, and fry them a light brown.

They may be fried in sausage gravy if you have any left.

Cold potatoes left from dinner will answer for this dish.

STEWED TOMATOES.

144. If they are not very ripe, pour boiling water over them, and let them stand a few minutes, the skin will peel off very easily.

Then cut them up, put them in a stew-pan without any water, and cook them till they are soft. If they prove too juicy, dip some of the water out and mash them fine. Season with butter, cayenne pepper and salt.

They may be thickened with bread crumbs or grated cracker, if preferred.

FRIED TOMATOES.

145. Wash them, cut them in half, take out the seeds, and season them with pepper and salt.

Have ready some melted butter in a pan, put them into it, and fry them slowly till very soft.

BAKED TOMATOES.

146. Wash them, and cut them in two parts, round the tomato, that is, so as the cells can be divested of the pulp and seeds which they contain. To six tomatoes take half a pint of bread crumbs, one large onion finely chopped, one ounce of butter, pepper and salt to the taste. Fill the cells of each piece with the dressing, put two halves together, and tie them with a piece of thread. Put them in a pan with an ounce of butter and a gill of water, set them in a moderate oven, and cook them till they are soft.

When done, cut off the threads and serve them.

SCALLOPED TOMATOES.

147. Peel fine ripe tomatoes, cut them up in small pieces, and put in a pan a layer of bread crumbs, then a layer of tomatoes, with pepper, salt and some pieces of butter; then put another layer of bread crumbs and tomatoes, and so on till the dish is full. Spread some beaten egg over the top and set it in the oven and bake it.

BROILED TOMATOES.

148. Wash them, cut them in half, take out the seeds, grease the bars of your gridiron, put on the tomatoes and broil them slowly. The bars of the gridiron should not be very far apart. When they are done season them with pepper, salt and butter, and serve them hot.

TOMATOES DRESSED AS CUCUMBERS.

149. Peel some tomatoes, cut them in slices, add salt, pepper and vinegar, and serve them cold.

They may be dressed as above with the addition of mustard and sweet oil.

Some prefer them peeled, sliced, and seasoned only with salt.

TOMATO FRICANDEAU.

150. Get some slices of veal cutlets, pound and wash them, season them with pepper and salt, and fry them slowly till they are done. They should be of a light brown on both sides. Stew some tomatoes very dry, strain them through a sieve to get out all the seeds, pour the pulp into the gravy after the meat has been taken out, and thicken it with a piece of butter rolled in flour. Pour this over the meat and serve it hot.

BAKED BEETS.

151. Wash your beets, put them in a pan, and set them in a moderate oven where they will bake slowly. When they are very soft take them out, remove the skins, slice them, and dress them with butter, pepper and salt, or vinegar if preferred.

They may be boiled and dressed in the same way.

EGG-PLANT, No. 1.

152. Pare and cut them in slices about a quarter of an inch thick, season them with salt and pepper. Have ready some hot butter in a pan, put in the slices and fry them very slowly till they are perfectly soft. There should be enough butter in the pan to prevent them from sticking to the bottom. Serve them hot.

EGG-PLANT, No. 2.

153. Make a batter as for fritters. Slice your egg-plant in thin slices not more than the eighth of an inch thick; cut each slice in four parts, or any size you choose, season with pepper and salt, dip each piece in the batter, and fry them in hot lard of a light brown on both sides.

EGG-PLANT, No. 3.

154. Peel your egg-plant and cut it in thin slices, each slice may be cut in four or five pieces according to the size of the plant. Beat some eggs and have ready some bread crumbs or grated cracker; season your egg-plant, dip each piece in the egg, then in the crumbs, and fry them in hot lard of a handsome brown on both sides.

EGG-PLANT, No. 4.

155. Put on an egg-plant in a vessel of water, and boil it until you can pierce it with a fork, and it is perfectly soft; then take it out, cut it in half, with a spoon scoop out all the inside; season it well with pepper and salt, have some bread crumbs or grated cracker and beaten egg. Take up a portion of the egg-plant about the size of an oyster, with a spoon, dip it into the egg, then into the crumbs, and fry them in hot lard of a light brown on both sides.

EGG-PLANT, No. 5.

(French mode.)

156. Cut an egg-plant in half, but do not cut off the rind. Then with a sharp knife score it very deeply, both lengthwise and crosswise, but be careful not to break the skin in so doing. Place each half in a pan with the scored side up, season it with pepper and salt, and over this pour some sweet oil or melted butter, if preferred. Set it in an oven and cook it slowly till the plant is perfectly soft. The top should be brown.

BROWNED EGG-PLANT.

157. Boil an egg-plant in water which has been salted, until it is perfectly soft; when done take it out of the water, cut it in half and scoop out all the inside, mash it very fine, and to every tea cupful of mashed egg-plant add one table spoonful of grated cracker and a dessert spoonful of butter, with salt and pepper to the taste. Put it in the dish it is to be served in, beat an egg light, spread a portion of it over the egg-plant, then strew on some grated cracker, and lastly spread over the remainder of the egg. Set it in the oven and brown it. Serve it hot.

PARSNIPS, No. 1.

158. Scrape and wash your parsnips and put them on with just enough water to boil them and no more; when they are done they should be nearly dry. Then dish them and pour over melted butter and a little salt, or some drawn butter.

PARSNIPS, No. 2.

159. Boil them as directed in No. 1, and when done cut them in half, grease the bars of your gridiron, put them on it over some lively coals and brown them.

PARSNIPS, No. 3.

160. Boil them as directed in No. 1, when done mash them, season with pepper and salt, and a small piece of butter.

PARSNIPS, No. 4.

161. Boil them as in No. 1, slice, flour and fry them of a light brown in some hot lard.

PARSNIPS STEWED.

162. Put on a piece of pickled pork and boil until it is about half done or a little more. Then scrape and wash your parsnips, put them on in as little water as will keep them from burning, then add the pork; when the parsnips are soft dish them.

BOILED GREEN CORN.

163. Green corn should always be boiled on the cob, with the inner husks on it. To prepare it turn down the inner husks, cut off the upper end, wash the corn, and replace the husks.

Boil it about half an hour in water salted to the taste. It should be cooked in just enough water to cover it.

CORN FRITTERS.

164. One tea cupful of milk,
Three eggs,
One pint of green corn grated,
A little salt,
As much flour as will form a batter.

Beat the eggs, the yelks and whites separate. To the yelks of the eggs add the corn, salt, milk, and flour enough to form a batter, beat the whole very hard, then stir in the whites, and drop the batter, a spoonful at a time, into hot lard, and fry them on both sides of a light brown color.

CORN OYSTERS.

165. One pint of grated green corn,
Two eggs,
As much wheat flour as will make it adhere together.

Beat the eggs, mix them with the grated corn, and add enough flour to form the whole into a paste. Fry them of a light brown in hot lard.

HOMINY.

166. One quart of hominy or broken corn to one pint of beans; pick and wash them, and put them to soak with water enough just to cover them. Let them soak all night; in the morning put all on to boil, with three pounds of pickled pork, and more water to cover them. Boil it eight hours. The pot will require filling up with hot water, whilst the hominy is boiling. It requires no stirring.

SOUR KROUT.

167. Six heads of cabbage,
Half a gill of salt.

Wash the cabbages nicely, line the tub with the outer leaves, and sprinkle over a little of the salt. Cut the cabbages very fine, and put in a layer of cabbage and a sprinkle of salt until the whole is in. Each layer of cabbage must be well pounded down with a heavy pestle. Cover the top with cabbage leaves and a little more salt. Spread over the whole a clean cloth, and then a board to fit closely, with a weight to press the cabbage down.

As soon as fermentation ceases, take off the board and cloth, wash them well, and replace them. The sour krout will now be fit for use.

BOILED SOUR KROUT.

168. One quart of sour krout,
One pound of pickled pork.

Put on the sour krout to boil, wash the pork and put with it; at the end of two hours take out the pork, but let the krout boil one hour longer.

CAULIFLOWER.

169. Wash a fine cauliflower, put it in a net and boil it in just enough water to cover it. The water must be salted to the taste.

When it is done drain it, put it in a vegetable dish, and pour drawn butter over it.

COLD SLAW.

170. Cut a cabbage in half, and with a sharp knife shave it down very finely.

Make a dressing of one egg, well beaten, half a gill of vinegar, salt to taste, and a tea spoonful of butter. Beat the egg light, add to it the vinegar, salt, and butter. As soon as the egg is thick, take it off the fire, set it away to cool, then pour it over the cabbage, and mix it well together.

Some prefer a little sugar in the egg and vinegar.

HOT SLAW.

171. Cut the cabbage in half, and shave it very finely. Put it into a stew-pan, with a piece of butter, and salt to the taste; pour in just enough water to prevent it from sticking to the pan. Cover it closely, and let it stew, stir it frequently, and when it is quite tender, add a little vinegar, and serve it hot.

FRENCH SLAW.

172. Shave the cabbage as for other slaw.

To one pint of the cut cabbage, have three eggs boiled hard, mash the yelks with a spoon, and add gradually one wine glassful of oil, then pour in one wine glass of vinegar, one tea spoonful of common mustard, or a dessert spoonful of French mustard, salt and cayenne pepper to the taste.

Pour the mixture over the cabbage, stir it well, and serve it.

MUSHROOMS.

173. Wash your mushrooms, cut off the end of the stalks, and peel them. Put them in a stew-pan, without any water, and season with salt and pepper. Add two ounces of butter rolled in two tea spoonsful of flour, to every pint of mushrooms. Cover them closely, and let them simmer slowly till they are soft.

SPINACH.

174. Wash it well through several waters, as it is apt to be gritty. Put it into a pot without any water, let it cook slowly until it is very soft. Then drain and mash it with a piece of butter, pepper and salt to the taste. Put it in a vegetable dish, and strew over the top eggs which have been boiled hard and finely chopped, or poached eggs.

SPINACH AS GREENS.

175. Spinach may be boiled with a piece of corned beef, or pickled pork, and served as greens.

Cabbage may be boiled in the same manner, but meat has a very strong taste when boiled with vegetables in this way.

DANDELION.

176. Pick and wash your dandelion and cut off the roots. Drain it, and make a dressing of an egg, well beaten, a half a gill of vinegar, a tea spoonful of butter, and salt to the taste. Mix the egg, vinegar, butter and salt together, put the mixture over the fire, and as soon as it is thick, take it off, and stand it away to get cold.

Drain your dandelion, pour the dressing over it and send it to the table.

SQUASHES OR CYMLINS.

177. If they are old and tough peel them, but if they are young, and the rind is tender, they are better cooked with the skin on.

The round squashes may be cooked whole, but the long ones must be cut in two or three pieces, according to the size of the vessel they are to be cooked in.

Stew them in as little water as possible, till they are soft. Take them out, drain, and press them as dry as you can. Then put them in a stew-pan, add butter, pepper and salt to the taste. Add some cream if you have it.

Heat them very hot and serve them.

OCHRAS.

178. Wash them, cut them in half, season with pepper and salt; fry them in butter till of a light brown. They must be fried slowly.

CARROTS.

179. Scrape and wash them. Boil them in a little water, with salt to taste. When they are soft dish them, and pour over melted butter, or drawn butter.

TURNIPS.

180. They should be boiled in as little water as possible. Season the water with salt just to taste. When they begin to lose their sweetness, late in the season, add a little sugar, which greatly improves their flavor.

When soft, take them up and mash them with a little pepper, salt, butter, and cream, if you have it.

CELERY DRESSED AS SLAW.

181. Cut the celery in pieces about a quarter of an inch long. Make a dressing of the yelks of three eggs boiled hard, half a gill of vinegar, half a gill of sweet oil, one tea spoonful of French mustard, or half a tea spoonful of common mustard, with salt and cayenne pepper to the taste. Pour this mixture over the celery, stir it well and send it to the table.

It should be kept in cold water to make it crisp, until about fifteen minutes before it is sent to the table, then drain it and pour the dressing over.

CELERY STEWED WITH LAMB.

(French fashion.)

182. Take six neck chops, crack the bone of each across the middle, and put them into a stew-pan. Cut up and wash two large heads of celery, and mix with the meat; pepper and salt to the taste. Roll two ounces of butter in a little flour and add to it, with half a gill of water. Cover it closely, and let it simmer slowly till the celery is soft. If the gravy stews away too much, add a little water, and if it should not be quite thick enough, stir in a little flour mixed with cold water.

ASPARAGUS.

183. Scrape and wash your asparagus, put it in a net, boil it in just enough water to cover it, with salt to the taste.

When it is done and perfectly soft, take it up, drain it, and pour over it a rich drawn butter.

Toast is generally laid in the bottom of the dish and the asparagus put on it, but some prefer it without the toast.

DUTCH SALAD.

184. Choose a head of fine cabbage lettuce, strip off the outer leaves, cut it in half, and wash it well.

Fry a slice of ham; when it is done, take it out of the pan, and pour in to the hot fat one beaten egg, and a wine glassful of vinegar, set it on the fire, and as soon as it thickens take it off.

Cut the salad in small pieces, and pour the egg and vinegar over it whilst it is lukewarm.

Lay the salad in a deep dish, cut the ham in pieces about an inch square, and place on the top. Let it stand about five minutes, and send it to the table.

CORN SALAD.

185. This may be dressed at the table with sugar and vinegar, or lemon juice; or with eggs boiled hard, vinegar, mustard, sweet oil, salt and pepper as directed for French slaw.

Scurvy grass and lettuce may be dressed in the same manner.

BOILED ONIONS.

186. Peel them, and boil them in equal parts of milk and water. When they are tender, take them up, drain them, and add salt, pepper and butter to the taste.

Do not put salt in the water they are boiled in, as that will curdle the milk and cause a scum to settle on the onions.

FRIED CUCUMBERS.

187. Slice your cucumbers lengthwise, season them with pepper and salt, flour and fry them in hot butter. They should be of a delicate brown color when done.

LIMA BEANS.

188. Lima beans require from half an hour to three quarters to boil. They should be boiled in as little water as possible to preserve their flavor. As soon as they are soft take them out, drain them in a colander and season with butter, pepper and salt; pour them in a pan to be seasoned, as the butter would run through the colander.

Add salt to the water they are boiled in.

WINDSOR OR HORSE BEANS.

189. Shell the beans, put them in a pan, and pour boiling water over them, cover them and let them stand where they will keep warm. In fifteen minutes pour off the water and remove the thick brown skin which gives them such a strong flavor when boiled with it on. Put them in a stew-pan with very little water, and boil them till they are soft. Drain them and season with butter, pepper and salt.

STRINGED BEANS.

190. Prepare the beans by cutting each end and stripping off the tough fibre, commonly known as the string; cut each bean in three or four pieces, and stew them in very little water, which has been salted, so that when they are done the pan will be nearly dry. They require from one to two hours to boil. When they are perfectly soft drain them in a colander, then put them in a pan and season with butter, pepper and salt to the taste. Serve them hot.

BOILED DRIED BEANS.

191. Put a piece of pickled pork in a pot with two quarts of water. In another pot put one quart of dried beans, which must have been carefully picked and washed. As soon as the beans begin to boil take them out, put them in a colander to drain, then put them in with the meat and just cover the whole with water. Boil them till they are quite soft and send them to the table.

GREEN PEAS.

192. These should be boiled in very little water, with a tea spoonful of salt to a pint of water, and if the peas are not very sweet add a little sugar. When they are young fifteen minutes is sufficient to boil them. Drain them and add butter, pepper and salt to the taste.

SALSIFY OR OYSTER-PLANT, No. 1.

193. Scrape the roots, wash and boil them in water with a little salt. When they are soft take them up, drain them and season to the taste with pepper, and more salt if necessary. For ten roots pour over half an ounce of melted butter.

SALSIFY OR OYSTER-PLANT, No. 2.

194. Boil the roots in water, with a little salt, until they are soft. Take them up, mash them very fine, add pepper and salt to the taste. Have ready some bread crumbs or grated cracker, and a couple of eggs beaten. With a spoon dip out a portion of the salsify about as large as an oyster, dip it in the egg, then in the cracker, and fry it in hot lard. When of a light brown on both sides lay them on a dish and send to the table. This is a breakfast dish.

SALSIFY OR OYSTER-PLANT, No. 3.

195. Wash the roots and scrape them clean; grate them and add a little pepper and salt; beat two eggs, add a pint of milk, and stir in enough flour to make a thick batter, also salt to the taste. Mix the salsify with the batter, and have ready a pan with some hot lard, dip out a spoonful of the batter and drop in the pan, then another close by the first, and so on. Turn the fritters, and when they are of a light brown on both sides they are done.

They resemble oyster fritters.

SALSIFY OR OYSTER-PLANT, No. 4.

196. Boil the roots till tender, mash them and season with salt to the taste. Make a batter as directed in No. 3, mix the salsify with it, and proceed as before.


                                                                                                                                                                                                                                                                                                           

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