Marion Cabell Tyree

If possible, use vegetables gathered early in the morning, with the dew on them. It is even better to gather them late the evening before, with the evening dew on them (setting them in the ice-house or some cool place), than to gather them after the morning sun has grown hot. If you are living in the city, get your vegetables from market as early in the morning as possible.

As soon as gathered or brought from market, all vegetables should be carefully picked over, washed, placed in fresh water, and set in a cool place till the cook is ready to put them on for dinner.

Put them on in water neither cold nor boiling hot. The slow heating that takes place when you put them on in cold water deprives them of their flavor, to some extent, whilst too rapid heating toughens the vegetable fibre.

Just before they are thoroughly done and tender, add sufficient salt to season them. Do not stir them and mutilate them with a spoon, but turn them into a colander and drain. Place them in a hot dish and put a large tablespoonful of fresh butter over them.

In cooking dried peas and beans, as well as corn, put up in brine, always soak them the overnight. These vegetables should first be parboiled, whether they are to be used for soup or for side dishes.

To Boil Green Peas.

Early in the morning, either buy the peas from market or have them gathered in your garden, while the dew is on them. Shell and lay in cold water till half an hour before dinner. Then put in boiling water and boil steadily a half hour. Add a little salt, just before taking from the fire. Drain, add a heaping tablespoonful fresh butter and put in a covered dish.—Mrs.S.T.

To Cook Asparagus.

As soon as you get the asparagus from market or your garden, throw into salt and water, after scraping the outer skin and tying up in bunches. Put on to boil one hour before dinner. After boiling thirty minutes, drain, cut in pieces half an inch long, and put in the saucepan with enough milk to cover them. Just before serving, add one tablespoonful fresh butter, in which one teaspoonful flour has been rubbed. Season with salt and pepper.—Mrs.S.T.

To Cook Asparagus.

Wash well, scrape, cut off the tough end, tie up in bunches and put in boiling water with a spoonful of salt. Boil thirty minutes or till tender. Lay it on slices of toast in a dish, pour melted butter over it, and serve hot.—Mrs.P.W.

To Boil Beets.

Wash them. Do not break or cut the roots. Leave an inch of the tops, so that the color and juice cannot escape. Boil hard for two hours. When tender, slice them, sprinkling over them sugar, then butter and salt to the taste. Sugar is the greatest improvement.—Mrs.S.T.

To Bake Onions.

Boil six onions in water, or milk and water with a seasoning of pepper and salt. When done enough to mash, take them off, mash them with butter, grate bread crumbs over them and set them to bake. Or place them whole in the baking dish with butter and bread crumbs.

To Cook Onions.

Boil till tender, in milk and water. Pour melted butter over them, and serve; or chop up and stew with a little milk, butter, and salt.

To Fry Onions.

Wash and slice them. Chop fine, put in a frying-pan and cover with water. Simmer till the water is dried up, then fry brown, with a large slice of fat pork. Add pepper and salt.—Mrs.S.T.

To Dress Raw Onions.

Slice and chop fine, and put in weak salt and water till just before dinner. Then drain off and dress with half a teacup vinegar, two tablespoonfuls pepper vinegar, two tablespoonfuls made mustard, two tablespoonfuls white sugar, one tablespoonful salt.

Lay a large lump of ice on top, and garnish with curled parsley; which, eaten after onions, is said to remove the scent from the breath.—Mrs.S.T.

Radishes.

As soon as taken from the ground, put in cold water. Then put red and white radishes alternately in a dish of fanciful design, ornamenting with curled parsley, in the centre and around the edges.—Mrs.S.T.

Celery.

Wash carefully and put in cold water to keep crisp till dinner. Remove all the green, as nothing is so ornamental as the pure white leaves of bleached celery. If the ends of the stalks have been broken, split and curl them.—Mrs.S.T.

To Boil Snaps.

Early in the morning, string round, tender snaps. Throw into water and set in a cool place, till an hour before dinner, when they must be drained and thrown into a pot where the bacon is boiling.—Mrs.S.T.

To Boil Snaps Without Bacon.

Prepare as above directed. Boil an hour in hot water, adding a little salt, just before they are done. Drain and serve with pepper, fresh butter and a little cream.—Mrs.S.T.

To Stew Cymlings (or Squash, as it is sometimes called).

Peel and boil till tender. Run through a colander. To a pint of pulp, add one half pint rich milk, a heaping tablespoonful fresh butter and a little salt. Stew till thick like marmalade. Pepper freely, pour over it, if convenient, half teacup cream, and serve.—Mrs.S.T.

To Fry Cymlings.

Steam or boil the cymlings (unpeeled), till tender. When cool, slice and butter them, sprinkle pepper and salt and pour over them a spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine, and fry a light yellow brown. Take from the frying pan, prepare the other side the same way. Return to the pan and fry it a pale brown.—Mrs.S.T.

Cymlings Fried with Bacon.

Fry some slices of fat bacon in a pan. Remove the bacon when done and keep hot. Fry in the gravy some cymlings that have been boiled tender and cut in slices. While frying, mash fine with a large spoon, and add pepper and salt. Fry brown, and serve with the bacon, if you like.—Mrs.G.B.

Cymling Fritters.

After boiling and running through a colander, mix with an egg, season with salt, pepper, and butter, make into cakes and fry a light brown.

Cymling Pudding.

Boil young cymlings, mash and run through a colander. Add one teacup of milk, three eggs, a large lump of butter, pepper and salt.

Put in a buttered deep dish, and bake a light brown. For a change, you might line the dish with thin slices of buttered bread, pour in the cymling batter and put some pieces of butter and grated cracker on top.—Mrs.M.C.C.

To Boil Green Corn.

Strip off the outer shucks, leaving only the thin white ones. Cut off the ends. Throw into boiling water. Boil an hour. Strip off the silk with the shuck. Cut from the cob while hot. Sprinkle over salt, add a tablespoonful fresh butter and serve hot.—Mrs.S.T.

Corn Pudding.

1 pint milk.

3 eggs, whites and yolks beaten separately.

3 tablespoonfuls melted butter.

1 dessertspoonful white sugar.

1 heaping teaspoonful cornstarch or flour.

1 teaspoonful salt.

6 ears of corn.

With a sharp knife, slit each row of corn in the centre. Then shave in thinnest slices. Add the corn to the yolks of the eggs, next the butter, cornstarch, sugar, and salt, then the milk, gradually, and last of all the whites. Bake in a hot oven. As soon as a light brown on top, cover with a buttered paper. Grate cracker or bread crumbs over it and serve.—Mrs.S.T.

Corn pudding.

One dozen large ears corn. Cut off the top of the grain, scrape with a knife, so as to get the heart of the grain without the husk. Season with a teacup of cream, a large tablespoonful butter, salt and pepper to the taste. Bake in a dish.—Mrs. Dr.E.

Corn Fritters.

Grate the corn, add to it the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval shapes, three inches long, into a pan, in which fry them brown, in equal parts of lard and butter. A batter cake-turner is convenient for turning them.—Mrs. Dr.J.

Corn Fritters.

Make the mixture the consistency of a soft batter, and fry in lard or butter.—Mrs.A.W.

Corn Fritters for Breakfast.

Make a batter as you would for fritters, put in pepper, salt, lard, or butter, add to a quart of batter, a pint of corn, cut from the cob, and fry.—Mrs.A.P.

Baked Tomatoes.

Spread a layer of tomatoes on the bottom of an earthen (never a tin) baking dish. Put over it half the sugar, butter, pepper and salt, and crumble half the roll over it in small bits. Then spread another layer of tomato, sugar, etc., ending with the remaining half of the roll. Grate cracker or hard brown biscuit on top, and serve.—Mrs.S.T.

Baked Tomatoes.

Scald and peel the tomatoes, or else peel thin with a sharp knife, without scalding. Cut in small pieces, season with a little sugar, salt, pepper, and finely minced onion. Grease a baking dish and line it with thin slices of light bread buttered. Pour the tomatoes in the dish, crumming up a little light bread on them. Spread on top a layer of heavily buttered light bread, and bake.—Mrs.M.C.C.

Stewed Tomatoes.

Peel and chop tomatoes till you have a quart. Add one teacup brown sugar, one teacup butter, one teacup bread crumbs. One tablespoonful salt; one teaspoonful black pepper.

Stew till free from lumps and perfectly done. Pour in a deep dish, sift powdered crackers over it, and serve.—Mrs.S.T.

Stewed Tomatoes.

Scald and peel the tomatoes, chop fine, season with salt, pepper, onion, and a little sugar. Put in some pieces of buttered light bread, cut up very fine. Add a lump of butter, and stew in a saucepan.—Mrs.V.P.M.

Tomato Omelette.

Peel and chop fine one quart of tomatoes, add salt and pepper, a little onion minced fine, a half teacup grated bread. Beat five eggs to a foam, stir into the tomatoes and turn the mixture into a hot pan, greased with butter, stir rapidly till it begins to thicken. Let it brown a few minutes on the bottom, then fold it half over and serve hot. This dish may be made of canned tomatoes, when fresh cannot be obtained.—Mrs.I.G.

Fried Tomatoes.

Slice tomatoes one-quarter inch thick. Put them in a skillet in which a spoonful of nice lard has been melted. After getting hot, the skins of the tomatoes may be removed. Sprinkle with salt and pepper, take the tomatoes out, thicken the gravy with a teacup cream in which a teaspoonful flour has been stirred. Put the tomatoes in a dish and pour the gravy over them. Serve hot.—Mrs.C.L.T.

Ropa Viga.

Select fine ripe tomatoes. Pour boiling water over them so as to remove the skins readily. Put them in a pan of melted butter, with some pepper and salt. Shred cold meat or fowl over them. Fry sufficiently, and serve hot.—Mrs.A.D.

Tomato Toast.

Put some canned tomatoes in a frying pan with a little butter and salt. Cook lightly and pour over slices of toasted bread, buttered and softened with cream.—Mrs. Dr.G.

To dress Raw Tomatoes.

Slice a plateful large fresh tomatoes. Pour over them a dressing made of the yolk of one egg and olive oil, creamed smoothly together; salt and pepper to the taste; one teaspoonful prepared mustard, a little vinegar. If you like, you may add sugar.—Mrs.R.L.O.

To dress Raw Tomatoes.

Peel and cut in thick slices six large ripe tomatoes which have been kept on ice. Put a layer into a salad bowl, sprinkle with salt, pepper, and powdered sugar. Put in another layer, and so on, till all the tomatoes are disposed of. Pour over the top a teacup of weak vinegar. Cover the top with ice, and set in the refrigerator ten minutes before serving.—Mrs.S.T.

Lima Beans.

Shell and throw into cold water. Put in boiling water an hour before dinner; add some salt; when tender, drain off the water and add a tablespoonful fresh butter. Beans are seldom cooked enough.—Mrs.S.T.

Lima Beans.

Shell and lay in cold water. Boil thoroughly, and then stew a little with butter, pepper, salt, and cream.—Mrs.R.

Succotash.

Boil the corn and beans together till done, then drain off the water and pour in a cup of milk, a tablespoonful of butter, and salt to the taste. Let it boil up, and then pour in the tomatoes. Let all simmer an hour. Baked or stewed dishes should have cracker or brown biscuit grated on top, before sending to the table.—Mrs.S.T.

To Fry Cucumbers.

Peel, cut lengthwise in thick slices and lay in water till just before dinner. Wipe dry, sprinkle with pepper and salt, dip in beaten egg, sift over pounded cracker and fry with the cover on till light brown. Prepare exactly as egg-plant.—Mrs.S.T.

To Dress Cucumbers Raw.

Gather early in the morning, peel, lay in cold water till just before dinner. Then drain, slice as thin as possible into ice water, which drain and then fill a dish with alternate layers of sliced cucumber and thinly sliced white onion, sprinkled with salt and pepper. Pour a cup of weak vinegar over it and lay a lump of ice on top.—Mrs.S.T.

Okra.

Boil young okra till tender, in salt and water. Drain, add half a teacup of cream, and a heaping tablespoonful butter. Let it boil up, turn it out in a dish, sprinkle salt and pepper over it and serve hot.

To Boil Irish Potatoes.

Old potatoes must be nicely peeled and dropped in boiling water, covered with a lid and boiled hard half an hour. Then drain off the water and set by the fire. This makes them mealy.—Mrs.S.T.

Creamed Potatoes.

Peel and boil white mealy potatoes, till perfectly done. Take out one at a time from the saucepan, which must be left on the fire. With a large spoon, mash perfectly fine; add salt, a heaping tablespoonful butter and a teacup rich milk. Stir rapidly ten or fifteen minutes and send hot to the table. It is much lighter when well creamed and beaten.—Mrs.S.T.

Potato Snow.

Peel and boil in a saucepan, six large mealy white potatoes. Add a little salt to the water. Take them out one by one, leaving the saucepan on the fire. Rub through a sieve into a deep dish, letting it fall in a mound. Do not touch with a spoon or the hand. Have a sauce-boat of melted butter to serve with it at table.—Mrs.S.T.

Irish Potato Chips.

Shave the raw potatoes with a cabbage cutter. Drop the pieces, one at a time, into boiling lard, and fry a rich brown. Sprinkle a little salt over them.—Mrs.R.L.O.

To Fry Sliced Potatoes.

Peel and slice thin. Dry well in a cloth. Fry in lard, stirring till crisp. Take up and lay on a sieve to drain. Sprinkle a little salt over them.—Mrs.R.

Potato Cakes.

Mash potatoes, just boiled. Add salt, pepper, butter, and cream, make into cakes, and fry brown on both sides.—Mrs.P.W.

Potato Pudding.

May be made by putting potatoes prepared exactly as above directed, in a pudding dish, and baking.—Mrs.S.T.

Potato Hash.

Cut cold boiled potatoes in slices. Put in a pan with boiling water, adding pepper, salt, and butter. Stew till thick, and serve.—Mrs. Dr.G.

To Boil Sweet Potatoes.

Boil large, smooth potatoes till quite done. Peel and slice lengthwise. Pour melted butter over them. Some persons like a dressing of pepper, salt, butter, and cream. Others prefer butter, sifted sugar, and grated nutmeg.

To Fry Sweet Potatoes.

Parboil and cut in thick slices, sprinkling over them pepper, salt, and sugar. Fry with a slice of fat pork. Take from the pan, sift over them pounded cracker, and serve.—Mrs.S.T.

To Cook Inferior Sweet Potatoes.

Boil till nearly done. Cut in thick slices; put a layer in the bottom of a baking dish. Put pepper, salt, sugar, bits of butter, and a teaspoonful vinegar on this layer, and so on till the dish is filled, leaving a layer of seasoning for the top. Pour over it a teacup rich milk. Put a tin plate on top and bake a few minutes. Put grated cracker, on top.—Mrs.S.T.

To Dress Yams.

Steam them till done, peel and slice them. Put in a buttered baking-dish a layer of yam, on which put sugar and some lumps of butter. Fill up the dish in this way, and when full, pour over it milk or cream, and bake brown.—Mrs. Dr.P.C.

To Stew Egg-plants.

Put them on whole in a plenty of water, and let them simmer till tender. Then take off the skin and divide them. Mash them well in a deep dish, adding a large spoonful butter and some grated bread crumbs. Grate bread crumbs on top, and brown it.

Purple egg-plants are best.—Mrs.M.

To Fry Egg-plant.

Cut the egg-plant in thick slices, carefully paring each piece. Throw it in salt and water, and let it remain there several hours. Take from the water, drain and wipe. Then butter the slices of egg-plant, dip in beaten egg, then in grated cracker, and fry a light brown. Pepper, grate more cracker over them, and serve.—Mrs.S.T.

Egg-plant Pudding.

Quarter the egg-plant and lay it in salt and water the overnight, to extract the bitterness. The next day, parboil, peel and chop fine, and add bread crumbs (one teacup to a pint of egg-plant), eggs (two to a pint of egg-plant), salt, pepper, and butter to taste; enough milk to make a good batter.

Bake in an earthen dish twenty minutes.—Mrs.R.L.O.

To Bake Egg-plant.

Parboil the egg-plant. Take out the meat and mix it with butter, pepper, salt, and bread crumbs. Fill the hulls with this mixture and bake a dark brown. Cucumbers may be prepared by the same recipe.

Burr Artichokes.

Strip off the coarse outer leaves, cut the stalk, and lay several hours in cold water. Then put in boiling water, with their leaves downward. Keep covered with a plate. Boil steadily two or three hours. Serve with butter, pepper, salt, mustard, and vinegar.—Mrs.R.

To Stew Parsnips.

Peel and slice parsnips. Boil them in a covered vessel with slices of nice pork, until done, adding salt and pepper to taste.—Mrs.G.B.

To Fry Parsnips.

Peel and parboil the parsnips. Slice lengthwise, and fry with fat pork, sprinkling over them salt, pepper, and sugar. Grate bread crumbs over it and serve. Salsify may be cooked the same way.—Mrs.S.T.

To Cook Parsnips.

Boil the parsnips till thoroughly done. Serve with salt, pepper, butter, and cream; or mash the parsnips, mix with an egg batter, and season as before.

To Cook Salsify.

Wash, trim, scrape the roots and cut them up fine. Boil till tender, mash and season with pepper, salt, bread crumbs, butter, and milk. Put in a dish and bake brown.—Mrs.A.P.

To Stew Salsify.

Scrape and throw at once in water to prevent from turning dark. Boil till tender in a closely covered vessel. Drain off the water and cut the salsify in pieces half an inch long. Throw in a saucepan with

Just before serving, add the yolk of an egg, beaten up and mixed with a little water. The seasoning above given is for one quart salsify.—Mrs.S.T.

Another Way to Stew Salsify.

Prepare the salsify exactly as in the foregoing recipe. Boil till tender, drain and cut in pieces, half an inch long, and then stew in milk. Just before serving, add a tablespoonful of butter, rolled in a teaspoonful flour. Let it boil up once. Pepper and salt it, grate cracker over it and serve.—Mrs.S.T.

To Fry Salsify.

Prepare as for stewing. When perfectly tender, run through a colander. Add grated cracker, two eggs, well beaten, one tablespoonful vinegar, one tablespoonful butter, one teaspoonful salt, one teaspoonful sugar, a little pepper. Make into oval cakes, roll in grated cracker, and fry a light brown.—Mrs.S.T.

To Boil Cabbage with Bacon.

Quarter a head of hard white cabbage, examine for insects, lay in salt and water several hours. An hour before dinner, drain and put in a pot in which bacon has been boiling—a pod of red pepper boiled with it will make it more wholesome and improve the flavor of both bacon and cabbage.—Mrs.S.T.

Cabbage Boiled without Bacon.

Prepare exactly as directed in the foregoing recipe.

Boil an hour in a large pot of boiling water. Drain, chop fine, add a tablespoonful butter, the same of cream, the same of pepper-vinegar, and salt and pepper to your taste.—Mrs.S.T.

Cabbage Pudding.

Boil nice, hard, white cabbage with good bacon.

When thoroughly done, chop fine and add a large lump of butter, one teacup rich milk, three eggs beaten light, two teaspoonfuls mixed mustard; pepper and salt to the taste.

Pour in a buttered deep dish; put on top dusted pepper, bits of fresh butter, and grated cracker or stale bread.

Bake a light brown.—Mrs.M.C.C.

Cabbage Pudding.

Boil the cabbage till tender, chop fine and add four eggs, well beaten, one pound bread crumbs, one teacup melted butter, milk enough to make it as thick as mush, salt and pepper to the taste. Bake in a dish till the eggs and milk are cooked.—Mrs. McD.

Warm Slaw.

Cut the cabbage very fine and sprinkle over it a tablespoonful flour. Put a piece of butter, the size of an egg, in the oven to melt. Salt and pepper the cabbage and put it in the oven with the butter. Mix half a teacup of cream with the same quantity of vinegar, pour it over the cabbage and heat thoroughly.—Mrs.S.G.

Warm Slaw.

Cut the cabbage (hard red is best) as for cold slaw. Put in a saucepan one-quarter pound butter, two gills water, three gills vinegar, one teaspoonful salt, and a little cayenne pepper. If you like, add a garlic, minced fine. When this mixture has come to a boil, pour it boiling hot over the cabbage, and cover it five or ten minutes, when it will be ready for use.

Warm Slaw.

Wash the cabbage, cut fine and put on the fire with enough water to keep it from burning.

When sufficiently tender, have ready a dressing made of vinegar, pepper, salt, mustard, a spoonful of butter rolled in flour, and beaten eggs, all thoroughly mixed. Stir this quickly in the cabbage and let it boil up.—Mrs. Col.W.

Fried Cabbage.

Reserve some cabbage from dinner. Set it away till next morning. Chop fine, season with pepper and salt, and fry brown with a slice of fat bacon.

Cauliflower.

Remove the outside leaves. Cut in four parts, tie them together, put in boiling water and let them simmer till the stalk is thoroughly tender, keeping it covered with water, and removing the scum. Boil two hours, drain well and serve with melted butter. You may cook broccoli by the same recipe, except that you cut it in two pieces instead of four.—Mrs.R.

Spinach.

Pick and soak several hours in cold water. Drain and shake each bunch. Throw in boiling water and boil till tender. Take up with a perforated skimmer. Put in a saucepan with a heaping tablespoonful butter; pepper and salt to taste. Stir in three hard-boiled eggs, chopped up. Let it simmer, stirring frequently. Put in a deep dish and cover with nicely poached eggs, buttered, peppered, and salted. Sea-kale may be prepared by the same recipe.—Mrs.S.T.

Turnip Salad.

Pick early in the morning. Wash one peck and put in cold water. Have ready a pot of boiling water in which a piece of bacon has boiled several hours, and the amount of water become much reduced. Take out the bacon, put in the salad, put the bacon back on top of the salad, and boil till very tender. Dip from the pot with a perforated skimmer, lay in a deep dish, skim the fat from the liquor and pour over the salad. Cover with nicely poached eggs. Cover and send to the table hot. Any other kind of salad might be cooked by this recipe.—Mrs.S.T.

Turnips.

Boil and mash through a colander. Season with a cup cream, spoonful butter, pepper, and salt, and stew quite dry. Then you may bake them.—Mrs. Col.W.

To Stew Turnips.

Peel five or six turnips and put on to boil, adding a little salt to the water. When thoroughly done, mash fine through a colander, season with a teacup of cream, or milk, a tablespoonful butter, red and black pepper, and a little more salt, if needed. Stew two or three minutes. Cabbage prepared the same way is very nice.—Mrs.C.M.A.

Resipee for cukin kon-feel Pees.

Gether your pees 'bout sun-down. The folrin day, 'bout leven o'clock, gowge out your pees with your thum nale, like gowgin out a man's eye-ball at a kote house. Rense your pees, parbile them, then fry 'em with som several slices uv streekt middlin, incouragin uv the gravy to seep out and intermarry with your pees. When modritly brown, but not scorcht, empty intoo a dish. Mash 'em gently with a spune, mix with raw tomarters sprinkled with a little brown shugar and the immortal dish ar quite ready. Eat a hepe. Eat mo and mo. It is good for your genral helth uv mind and body. It fattens you up, makes you sassy, goes throo and throo your very soul. But why don't you eat? Eat on. By Jings. Eat. Stop! Never, while thar is a pee in the dish.—Mozis Addums.

Cornfield or Black Eye Peas.

Shell early in the morning, throw into water till an hour before dinner, when put into boiling water, covering close while cooking. Add a little salt, just before taking from the fire. Drain and serve with a large spoonful fresh butter, or put in a pan with a slice of fat meat, and simmer a few minutes. Dried peas must be soaked overnight, and cooked twice as long as fresh.—Mrs.S.T.

To Boil Dried Peas.

Soak in boiling water the night before. Then next day parboil and drain. Put in fresh water with a piece of middling or ham, and boil till tender.—Mrs. Col.W.

To Boil Dried Lima, or other Beans.

Soak overnight. Next morning, soak in fresh water till two hours before dinner, when boil steadily in a covered saucepan two hours. Drain and add a large spoonful fresh butter, and a little salt.—Mrs.S.T.

Corn Put up in Brine.

Late as possible in the fall prepare tender roasting ears for winter use. Strip off the outer shuck, leaving the inner, silky ones next to the grain. Have ready a nice clean wooden firkin or tub, properly scalded and sunned. Sprinkle salt over the bottom. Pack closely with corn. Wash a large flat rock and lay on the top, when nearly full. Pour strong brine over the corn, covering it well. The day before using, strip off the shuck and silk, place in a bucket of cold water (renewing the water once, or twice), and let it stand till ready to use it. Two ears soaked thus, and shaved into a pot of soup with other vegetables, will impart a delicious flavor.—Mrs.S.T.